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Matti Narkia

Tempeh and tofu, for better or worse | The Jakarta Post - 0 views

    "Consuming tempeh can reduce the risk of developing dementia in the elderly, but eating tofu can increase it, said a joint study between universities here and in Britain on Wednesday.

    The study between University of Indonesia (UI), Indonesia Respati University, University of Loughborough and University of Oxford said people over 68 years of age who consumed tofu more than twice a day had a worse memory than those who rarely ate it.

    But if they also ate tempeh, the risk of dementia was reduced.

    "Tempeh consumption very likely offsets tofu's negative associations with memory," Professor Eef Hogervorst of the University of Loughborough said in a seminar on aging and health at UI campus in Depok, where she presented the result of the study.

    The study involved 712 respondents from Jakarta, Citengah in West Java and Yogyakarta, with ages ranging from 52 to 99 years. "
Matti Narkia

Processing Chemical Used in Tofu May Increase Risk of Dementia in the Elderly - 0 views

    "(NaturalNews) Regularly eating high levels of tofu may increase the risk of the memory loss associated with dementia, according to a new study conducted by researchers from Loughborough University in the United Kingdom, and published in the journal Dementias and Geriatric Cognitive Disorders.

    Prior research has found that women over the age of 65 who receive hormone therapy may double their risk of dementia. This may occur because estrogen promotes cell growth, which may actually do damage to the aging brain, Hogervorst said. Alternately, high levels of estrogen might enhance the cell-damaging effects of free radicals.

    Hogervorst also noted that much of tofu consumed by study participants might have been preserved with formaldehyde, a common practice in Indonesia. Formaldehyde has been strongly linked to various forms of cell damage, and might be responsible for the memory effects observed.

    Prior research has found that older Japanese-American men who consumed high levels of tofu are also at an elevated risk for dementia, however.
    Researchers investigated the connection between memory loss and diet for 719 elderly urban and rural residents of Java, Indonesia. The found that those who ate tofu at least once per day performed significantly worse on memory tests than those who ate tofu less frequently. The effect was particularly strong among those over the age of 68."
Matti Narkia

Tofu and Cognitive Function: Food for Thought -- Grodstein et al. 19 (2): 207 -- Journa... - 0 views

    Tofu and cognitive function: food for thought.
    Grodstein F, Mayeux R, Stampfer MJ.
    J Am Coll Nutr. 2000 Apr;19(2):207-9. Review.
    PMID: 10763901

    In addition, a plausible biologic hypothesis is generally an important part of judging epidemiologic relations. While high tofu intake may lead to lower plasma estrogen levels [12], we do not know how tofu influences estrogen levels in the brain; we also know very little about estrogen effects in men. Furthermore, data have not even consistently indicated that low endogenous estrogen levels are directly related to cognitive function in non-demented subjects [13]. The authors also posit a non-estrogen mediated hypothesis for the effects of tofu, namely that soy inhibits hippocampal tyrosine kinase and may block long-term potentiation (the likely mechanism by which humans learn and remember). Still, considerably more work must be done to substantiate this hypothesis.

    Finally, the single measures of outcome used in this study may have limited value, as cognitive function and brain structure change over time. Factors which predict these measures at one point may or may not be the same as those which predict decline over time; fundamentally, the public health interest is in preventing cognitive decline, as the steepness of the decline trajectory likely provides an early marker for risk of the more clinically relevant result-dementia.
Matti Narkia

Tofu 'may raise risk of dementia' - BBC NEWS | Have Your Say - 0 views

    "Eating high levels of some soy products - including tofu - may raise the risk of memory loss, research suggests.

    The study focused on 719 elderly Indonesians living in urban and rural regions of Java. '

    The latest study suggests phytoestrogens - in high quantity - may actually heighten the risk of dementia.

    Lead researcher Professor Eef Hogervorst said previous research had linked oestrogen therapy to a doubling of dementia risk in the over-65s.

    She said oestrogens - and probably phytoestrogens - tended to promote growth among cells, not necessarily a good thing in the ageing brain.

    Alternatively, high doses of oestrogens might promote the damage caused to cells by particles known as free radicals.

    A third theory is that damage is caused not by the tofu, but by formaldehyde, which is sometimes used in Indonesia as a preservative.

    The researchers admit that more research is required to ascertain whether the same effects are found in other ethnic groups.

    However, previous research has also linked high tofu consumption to an increased risk of dementia in older Japanese American men.

    The researchers found high tofu consumption - at least once a day - was associated with worse memory, particularly among the over-68s. "
Matti Narkia

Tofu - Wikipedia, the free encyclopedia - 0 views

    "Tofu (豆腐, tōfu?), or bean curd[5] is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of Chinese origin,[6] and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese[7] and others.[8] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish

    A study done by the Pacific Health Research Institute followed over 3000 Japanese men between 1965 and 1999, which showed a positive correlation between cerebral atrophy and consumption of tofu.[42] However, this study by L.R. White, et al., from the National Institute of Aging, NIH, was rejected as not credible by the Food and Drug Administration."
Matti Narkia

High Tofu Intake Is Associated with Worse Memory in Elderly Indonesian Men and Women - 0 views

    High tofu intake is associated with worse memory in elderly Indonesian men and women.
    Hogervorst E, Sadjimim T, Yesufu A, Kreager P, Rahardjo TB.
    Dement Geriatr Cogn Disord. 2008;26(1):50-7. Epub 2008 Jun 27.
    PMID: 18583909
    DOI: 10.1159/000141484

    CONCLUSION: The results for tofu consumption as a risk factor for low memory function may tie in with the Honolulu Asia Aging Study data. It is unclear whether these negative associations could be attributed to potential toxins or to its phytoestrogen levels. Estrogen (through which receptors phytoestrogens can exert effects) was found to increase dementia risk in women over 65 years of age. Tempe contains high levels of phytoestrogens, but (due to fermentation) also exhibits high folate levels which may exert protective effects. Future studies should validate these findings and investigate potential mechanisms.
Matti Narkia

JAMA -- Soy Food Intake and Breast Cancer Survival, December 9, 2009, Shu et al. 302 (2... - 1 views

    Soy Food Intake and Breast Cancer Survival.
    Xiao Ou Shu et al.
    JAMA Vol. 302 No. 22, December 9, 2009; 302(22):2437-2443.

    Results During the median follow-up of 3.9 years (range, 0.5-6.2 years), 444 deaths and 534 recurrences or breast cancer-related deaths were documented in 5033 surgically treated breast cancer patients. Soy food intake, as measured by either soy protein or soy isoflavone intake, was inversely associated with mortality and recurrence. The hazard ratio associated with the highest quartile of soy protein intake was 0.71 (95% confidence interval [CI], 0.54-0.92) for total mortality and 0.68 (95% CI, 0.54-0.87) for recurrence compared with the lowest quartile of intake. The multivariate-adjusted 4-year mortality rates were 10.3% and 7.4%, and the 4-year recurrence rates were 11.2% and 8.0%, respectively, for women in the lowest and highest quartiles of soy protein intake. The inverse association was evident among women with either estrogen receptor-positive or -negative breast cancer and was present in both users and nonusers of tamoxifen.

    Conclusion Among women with breast cancer, soy food consumption was significantly associated with decreased risk of death and recurrence.
Matti Narkia

Study: Eating Soy Is Safe for Breast Cancer Survivors - TIME - 0 views

    "The common culprit is soy, a plant that contains chemicals with estrogen-like and anti-estrogenic properties - making it a nutritional minefield for breast cancer survivors. While Western diets are relatively low in soy - compared with the typical diet in Asia, where people eat soy daily - the percentage of Americans consuming soy at least once a week has increased from 15% in 1997 to 28% in 2003. In the meantime, studies on the effect of soy on breast cancer recurrence and mortality have been conflicting, with some showing that it can reduce risk, while others show an elevated rate of recurrent disease among high soy consumers.

    Now the largest study to date of soy's effect on breast cancer suggests that eating soy, even in large amounts, may not be harmful after all, and may even reduce recurrence and death from the disease. But while the findings are intriguing, not all doctors are ready to tout the benefits of tofu
Matti Narkia

Recipes for Health - Royal Quinoa Salad With Tofu and Sesame Ginger Vinaigrette - NYTim... - 0 views

    Royal quinoa is a reddish, high-protein variety of quinoa grown in parts of Bolivia. It's particularly nutty tasting, especially if you toast it in the pan before cooking. I serve this salad as a main dish.
Matti Narkia

Recipes for Health - Asian Pasta With Tofu, Shiitake Mushrooms and Broccoli - - 0 views

    I like to use soba - buckwheat pasta - for this dish. Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.
Matti Narkia

Brain Aging and Midlife Tofu Consumption -- White et al. 19 (2): 242 -- Journal of the ... - 0 views

    White LR, Petrovitch H, Ross GW, Masaki K, Hardman J, Nelson J, DavisD, Markesbery W.Brain aging and midlife tofu consumption.J Am Coll Nutr. 2000 Apr;19(2):242-55.PMID: 10763906 [PubMed - indexed for MEDLINE]
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