Effect of freeze-dried soybean curd (tofu) on various bodily functions

The present study was designed to examine the effect of freeze-dried soybean curd (tofu) on various bodily functions. The dietary experiment consisted of 4 days of a non-prescribed ordinary diet, 10 days of an experimental diet that contained 190 g of meat contributing about 38 g of protein (hereinafter referred to as the "meat period"), and 39 days of an experimental diet that contributed vegetable protein, i.e., freeze-dried tofu, corresponding to the protein that 190 g of meat would provide (hereinafter referred to as the "freeze-dried tofu period"). Three eggs (about 150 g) and 180 ml of cow's milk were prescribed for the daily diet, and staple and other foods were dispensed freely during both the meat and the freeze-dried tofu periods. The results showed that serum cholesterol levels and diastolic blood pressure significantly decreased in the freeze-dried tofu period as compared with the meat period. Freeze-dried tofu was found to be a valuable food for preventing lifestyle-related chronic diseases.