Tofu is one of the food we often eat, tofu is rich in protein, calcium, iron, phosphorus, magnesium and other minerals, is a low-calorie, low-fat, low-sugar food, also suitable for diabetic patients. The benefits of eating tofu for a long time are:

1, tofu is high in protein, tofu and cereal staples together, can play a complementary role of amino acids, improve the nutritional value of food, but also can reduce the glycemic index of food, delaying the postprandial rise in blood sugar.

2, tofu is rich in protein, in order to control certain chronic diseases can not eat poultry and meat and other cases, tofu is a good substitute.

3, soybeans contain soy lecithin is beneficial to the nerves, blood vessels, the growth and development of the brain, the role of the brain, but also can inhibit the absorption of cholesterol.

4, soybeans contain soy isoflavones, can regulate lipid metabolism, remove free radicals in the body, soybean phospholipids can reduce blood lipids and cholesterol, prevention of atherosclerosis, so often eat soy products can prevent cardiovascular disease, but also to prevent breast cancer, colon cancer, lung cancer and so on.

5. Tofu is rich in calcium, which can replenish calcium and prevent osteoporosis.

Thanks for the invitation. Tofu is a home-cooked dish that is nutritious and easy to digest. The main ingredient in tofu is vegetable protein, often eat tofu can supplement the body's protein needs, tofu also contains calcium, iron, magnesium, phosphorus and many other essential amino acids. Tofu is high in protein, low in calories, low in fat and cholesterol-free, so it is one of the ideal foods for patients with some diseases (such as cardiovascular, diabetes, obesity), but it is better for patients with diabetic nephropathy not to eat tofu.

Because the vegetable protein in tofu will produce a large number of metabolites in the process of converting it into the protein needed by the body, and these products are excreted through the kidneys, which will aggravate the burden on the patient's kidneys to further damage the renal function. In addition, tofu contains more non-essential amino acids, which can cause glomerular damage or sclerosis, resulting in proteinuria, aggravating the patient's condition.

The renal function of patients with diabetic nephropathy is impaired and the ability of kidney to excrete protein metabolites is decreased. In order to reduce the burden of patient's kidney, the intake of vegetable protein of patients should be strictly limited. The daily protein intake of patients with diabetic nephropathy is recommended to be about 0.8g/kg of body weight. In order to meet the needs of the organism, patients can choose some foods containing high-quality proteins, such as eggs, lean meats, fish and so on.

In addition, from the clinical point of view, type 2 diabetes mellitus patients ten years after the probability of complication of diabetic nephropathy greatly increased, and some of the glycemic patients negligent checkups, may have been complication of kidney damage, but in the case of their own still do not know the situation of more eaten tofu, which will undoubtedly accelerate the development of diabetic nephropathy, so for patients who have not yet been complication of diabetic nephropathy, it is recommended that eating tofu should be careful to pay attention to moderation, and should not be consumed for a long period of time.

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Tofu is really good. It has a lot of long-term benefits!

One, tofu protein content is higher than the plant in the protein is good, and meat proteins close to the amino acid composition of soy protein close to the needs of the human body, the composition of the ratio is similar to the meat animal amino acids . Tofu fat content is also higher, soybean oil rate is very high, so long-term eating tofu, can supplement the protein amino acids and fat caused by insufficient meat, but also do not eat more meat side effects.

Second, zero cholesterol. Although tofu contains meat, but zero cholesterol, protein due to meat is also basically no cholesterol, which is the best choice for the modern problem of excessive cholesterol intake, eat tofu.

Third, tofu is high in calcium, tofu calcium content in milk content is comparable, so eat tofu calcium cheap and no side effects.

Fourth, tofu contains B vitamins, sodium, phosphorus, potassium and other mineral elements, can easily supplement the body of minerals and other elements.

Therefore, although eating tofu cannot cure diseases, it really makes people more balanced nutrition and healthier. Although it is a soy product, it has the nutritional value of meat without the side effects of meat.

Although tofu is good, you can not eat more, eat more will be indigestion, bloating and diarrhea symptoms. Elderly people should not eat more, intake of too much vegetable protein, will increase the burden on the kidneys, so that the kidney function further decline. Similarly, renal insufficiency, kidney disease patients should not eat, so as not to aggravate the condition.

Iron deficiency anemia, gout disease, atherosclerosis patients should control the amount of food.

Tofu is cold, cold stomach, easy to diarrhea, bloating, spleen deficiency, as well as kidney deficiency should not be consumed, especially gastric ulcer patients, may irritate the gastric mucosa, causing discomfort.

Therefore, we usually eat tofu in moderation on a regular basis to preserve our health, and those with unhealthy symptoms should come to eat it at their own discretion.

Most people with diabetes still benefit from eating tofu and its soy products in moderation over time.

Beans and their products are rich in soy sterols, soy sterol intake can hinder the absorption of cholesterol, inhibit the rise of serum cholesterol, so it can be used as a raw material for lowering blood lipids, play a role in the prevention and treatment of hypertension, coronary heart disease and other cardiovascular diseases.

Soybeans also contain soy oligosaccharides (also known as flatulence factor or anti-nutritional factor), which have the effect of maintaining intestinal micro-ecological balance, improving immunity, lowering blood lipids, lowering blood pressure, and so on, and so are known as "prebiotics".

So, there are still many benefits of eating tofu in moderation.

Some studies have shown that soy isoflavones in soybeans can improve insulin resistance, glycemic control, and plasma lipoprotein levels in postmenopausal patients with type 2 diabetes, thereby reducing their risk of coronary heart disease.

Finally.It is recommended that most people with diabetes can consume 25-50g of beans and bean products per day to provide high quality protein from plant sources and rich minerals. If you are already comorbid with diabetic nephropathy, it is recommended to eat less soy products.

If you have any questions, you can leave them in the comments section and I'll respond when I see them.

The above answer is provided by Ms. Song Mingyue, a registered dietitian of MicroSugar

Any food should not be "long-term consumption", now all kinds of vegetables, meat, grains and other food, everyone has a very large selection of space, there is no need to focus on a food such as tofu "long-term consumption", people's gout, diabetes, hypertension and so on. Diseases are not contagious, but eaten. It is not infectious, but it is caused by eating, that is, eating certain foods for a long period of time.