Embargoed until 12:01 a.m. EST April 3, 2000
Men who ate the most tofu during their mid-40s to mid-60s showed the most signs of mental deterioration in their mid-70s to early 90s. The consumption of tofu two or more times per week was detrimental to brain function, according to a study published in the April issue of the Journal of the American College of Nutrition.
Poor cognitive test performance, and two measures of brain atrophy or shrinkage were associated with higher midlife tofu consumption among men. The cognitive tests measure attention, concentration, memory, judgement and several other indicators of brain function. This analysis is part of the Honolulu Heart Program which began tracking the health of 8,000 Japanese-American men in 1965. Tests of cognitive function were administered to 3734 men; brain images were obtained from 574 and autopsy results were available for 290 to evaluate brain atrophy. In addition, test scores of 502 wives of participants were also analyzed.
The more tofu eaten, the greater the likelihood of mental decline according to Lon White, MD, of the Hawaii Center for Health Research and lead author of the study. Dr. White said that both men and women eating the most tofu were up to twice as likely to show some signs of impaired mental function later in life than those who rarely ate tofu.
The proposed link between tofu consumption and decline of brain function is the isoflavones now being touted for prevention of breast cancer. These chemicals which have a mild estrogenic effect also affect an enzyme in the body, tyrosine kinase, which may block changes in the brain related to learning.
Statistical adjustment for other variables, such as body size which relates to brain size, left the significant finding intact. Dr. White pointed out that the influence of tofu consumption was far less than those of age, education, and history of stroke in this population.
In an editorial accompanying the research article, Dr. Francine Grodstein of Harvard Medical School wrote that this first demonstration of a relationship between tofu consumption and decline in brain function should be the catalyst for more research. Grodstein and colleagues pointed out several limitations of measuring diet and brain function and structure, all of which change over time. Because we know so little about a possible connection between diet and cognitive decline, this type of research should be given high priority since the elderly portion of the population is expanding rapidly.
Contact information:
Lon White, MD, tel: 808-524-3595; fax: 808-524-4315 e-mail: [email protected]
Francine Grodstein, ScD, tel: 617-525-2279; fax: 617-525-2008; e-mail: [email protected]
For copies of the article: Journal of the American College of Nutrition, tel: 313-993-5226; fax: 313-577-8616; e-mail: [email protected]
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