Previous studies have concluded that soy consumption could be potentially beneficial for breast cancer sufferers because they contain isoflavones – a type of plant oestrogen that may block the action of oestrogen, which encourages cancer cell growth.

The consumption of soy products have been linked to reduction in incidence, or severity of, chronic diseases such as prostate cancer, menopausal symptoms and bone loss. Soya protein from which tofu is derived is also believed to help lower levels of bad cholesterol.

But lead researcher Qi Sun says the findings should be treated with caution

People at greater risk of developing heart disease should increase their isoflavone intake by eating more tofu and soy products, Sun says.

“If their diet is packed with unhealthy foods, such as red meat, sugary beverages and refined carbohydrates, they should switch to healthier alternatives. Tofu and other isoflavone-rich, plant-based foods are excellent protein sources and alternatives to animal proteins.”

Tofu, which is soybean curd, and whole soybeans such as edamame, are rich sources of isoflavones. Chickpeas, fava beans, pistachios, peanuts and other fruits and nuts are also high in isoflavones. Soymilk, on the other hand, tends to be highly processed and is often sweetened with sugar.

The study found no significant association between soymilk consumption and lower heart disease risk.