Posted by Chantel Martiromo. research contributed by PubMed
In the study to examine associations of midlife tofu consumption with brain function and structural changes in late life with 4-level composite intake index defined "low-low" consumption as fewer than two servings of tofu per week in 1965 and no tofu
in the prior week in 1971. Men who reported two or more servings per
week at both interviews were defined as "high-high" consumers.by the National Institute on Aging, posted in PubMed, indicated that higher midlife tofu consumption was independently associated with indicators of cognitive impairment and brain atrophy in late life.
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There is a plausible explanation to this association. In developing coutries tofu has often been preserved with formaldehyde, a potential brain toxin.
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