Scientific research shows that people consuming at least 300 grams of soy products weekly are 77% less likely to suffer a stroke than those eating less than 50 grams per week.
Stroke ranks among the top cardiovascular diseases. Evidence suggests soy products can lower stroke risk: survivors consume far less soy than healthy individuals, and greater intake correlates with reduced risk.
These insights come from a study of 838 Chinese adults (average age 69). Of them, 374 had prior strokes; the rest were healthy controls. Both groups reported weekly soy intake, including soybeans, soy drinks, and tofu.
