Evidence supporting the use of: Tofu
For the health condition: Osteoporosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Tofu, a soy-based food, is supported by scientific evidence as a potentially beneficial dietary component for osteoporosis prevention and management, though the strength of evidence is moderate. Tofu is rich in calcium (especially if prepared with calcium salts) and contains isoflavones, which are phytoestrogens. Isoflavones, such as genistein and daidzein, have been shown in various studies to exert estrogen-like effects that may help reduce bone loss in postmenopausal women, a group at high risk for osteoporosis. Some randomized controlled trials and meta-analyses have found that regular consumption of soy isoflavones can lead to modest improvements in bone mineral density, especially in the lumbar spine. Calcium from tofu also contributes to meeting recommended daily intakes, which is crucial for bone health. However, the observed effects, while positive, are generally smaller than those seen with pharmacological treatments or other interventions. Additionally, individual responses to soy isoflavones may vary based on gut microbiota and genetic factors. In summary, tofu is considered a scientifically validated, though adjunctive, dietary support for osteoporosis prevention, especially for populations with low dairy intake or for those seeking plant-based calcium and phytoestrogen sources.

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Products containing Tofu

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