Tofu iron
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The Role of Tofu in Iron Status and Anemia Prevention
Tofu and Iron Bioavailability
Tofu, a popular soy-based food, has been studied for its impact on iron status, particularly among vegetarians and populations at risk of anemia. Research indicates that tofu can be a significant source of dietary iron, especially when consumed with vitamin C, which enhances iron absorption. A study involving lacto-ovo vegetarian women found that consuming tofu with orange juice (rich in vitamin C) significantly increased hemoglobin levels compared to consuming tofu alone, although there was no significant difference in serum ferritin levels between the two groups1. This suggests that while tofu is a good source of iron, its bioavailability can be further improved with vitamin C supplementation.
Stability of Iron in Tofu During Processing
The iron content in tofu is largely attributed to ferritin, an iron-storage protein found in soybeans. Ferritin in tofu remains stable even after heat treatment, such as boiling, which is a common step in tofu preparation. This stability ensures that the iron content is preserved during cooking, making tofu a reliable source of dietary iron. Studies have shown that soybean ferritin retains its oligomeric structure and iron content during tofu gel formation, even at high temperatures2. This means that the nutritional value of tofu, in terms of iron content, is maintained through typical cooking processes.
Tofu Intake and Anemia Prevention
Epidemiological studies have demonstrated a strong negative association between tofu intake and the prevalence of anemia. In a large cross-sectional survey conducted in Jiangsu, China, higher tofu consumption was linked to increased hemoglobin levels and a lower prevalence of anemia among both men and women. The study found that individuals in the highest quartile of tofu intake had significantly lower odds of anemia compared to those in the lowest quartile, independent of their overall iron intake3. This suggests that regular consumption of tofu can contribute to better iron status and reduce the risk of anemia.
Nutrient Composition and Tofu Texture
The nutrient composition of tofu, including its iron content, can vary based on the soybean variety and growing conditions. Research has shown that the iron content in soybeans is significantly correlated with the iron content in tofu. Additionally, the presence of phytic acid in soybeans, which can bind minerals like calcium, also affects the texture and nutritional profile of tofu. Higher-protein soybean varieties tend to produce tofu with a firmer texture and higher protein content, which may also influence its iron content and bioavailability4.
Conclusion
Tofu is a valuable dietary source of iron, particularly for vegetarians and individuals at risk of anemia. Its iron content remains stable during cooking, and its bioavailability can be enhanced with vitamin C. Regular tofu consumption is associated with improved hemoglobin levels and a reduced risk of anemia. The nutrient composition of tofu, influenced by soybean variety and processing methods, plays a crucial role in its iron content and overall nutritional value.
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Most relevant research papers on this topic
Impact of tofu or tofu + orange juice on hematological indices of lacto-ovo vegetarian females
Tofu and ascorbic acid supplementation enhance the bioavailability of iron in premenopausal vegetarian women, improving hemoglobin levels.
RCTSoybean Ferritin Forms an Iron-Containing Oligomer in Tofu Even after Heat Treatment.
Soybean ferritin remains stable in tofu gel as an iron-containing oligomer, despite partial denaturation at temperatures higher than 80°C, making it a nutritional iron source in plant-derived foodstuffs.
Strong negative association between intake of tofu and anemia among Chinese adults in Jiangsu, China.
Tofu intake is associated with lower risk of anemia among Chinese adults in both sexes, independent of iron intake.
Relationships between soybean components and tofu texture.
Higher-protein soybean varieties (Vinton/Vinton 81) produce tofu with a firmer, more springy texture, while phytic acid may alter the curd structure and yield, composition, and texture of the resulting tofu.
The dialectics of “iron hook” and “tofu”: the shifts in Liang Shuming’s thinking in the 1950s and the “duality” of Chinese socialist practices
The metaphor "iron hook and tofu" helps understand Liang Shuming's shifting thinking and the "duality" of Chinese socialist practices from the 1920s to the 1950s.
Characterization of Micronutrients in Tofu from Several Cities in Java Island Indonesia.
Tofu contributes to the RDA of cobalt, chromium, iron, selenium, and zinc in most regions, but its consumption contributes only a low fraction of the RDA value for an adult.
Observational StudyTofu products: A review of their raw materials, processing conditions, and packaging.
Tofu production requires understanding raw materials, coagulants, and packaging to produce high-quality, nutritious, and flavorful products.
Literature Review
Highly CitedFermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean.
The enzyme-ripened sufu, a Chinese traditional fermented soybean product, has higher antioxidant activity than non-fermented tofu, with the most profound enhancement occurring at 45°C for 16 days.
Tofu intake is associated with poor cognitive performance among community-dwelling elderly in China.
High tofu intake is associated with poor cognitive performance and increased dementia risk in community-dwelling elderly in China.
Observational Study
Rigorous Journal