Soy-based products such as tofu – often dubbed “superfoods” by some – may increase the chances of memory loss for those who consume them in large quantity
Eef Hogervorst, a professor at Loughborough University, recently headed a study on the issue that will be published in Dementias and Geriatric Cognitive Disorders in January. Funding for the study came from the Alzheimer’s Research Trust in the U.K. and allowed researchers to work with colleagues in Indonesia.
Scientists studied the eating habits of 719 advanced-age citizens of Java living in both rural and city setting. The results indicated that for those 68 years old and older, deterioration of memory is linked to eating high tofu in high quantities.
Hogervorst pointed out that products made with soy are micronutrient-rich, but that the effects of these micronutrients – commonly called phytoestrogens – are not clear.
Oddly, better memory seemed linked with high consumption of a product made from fermented soy products called tempe. Hogervorst postulated that the positive side effects of tempe could be tied to the fact that the product has a high level of folate, known to lessen the risk of dementia.
Hogervorst advocates additional research to better understand how the product or a combination of it with other products can reduce the effects of memory loss in the elderly.
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