People who consume at least 300 grams of soy products per week are 77 percent less likely to have a stroke than those who consume less than 50 grams of soy products per week. This is apparent from recent scientific research.
Stroke is one of the most common forms of cardiovascular disease. Soy consumption may have a beneficial effect on the risk of stroke. Compared to 'healthy' people, people who have had a stroke appear to consume significantly less soy products. The more soy products people consume, the lower the risk of stroke.
These findings come from a survey of a total of 838 Chinese men and women with an average age of 69 years. Of this group, 374 people had had a stroke in the past. The rest were 'healthy' people who formed the control group. Both groups were asked about how many soy products such as soybeans, soy drinks and tofu they consumed on a weekly basis.
