Researchers at Shinshu University and collaborators found that koy tofu may prevent obesity by increasing the production of the hormone GLP-1 [1].
This discovery suggests that a traditional Japanese food could serve as a dietary tool to combat weight gain and metabolic disorders. By stimulating the "slim hormone" GLP-1, the tofu helps regulate appetite and reduce fat accumulation in the body [1].
The study, conducted in Nagano Prefecture, involved researchers from Shinshu University, Iida City Junior College, and Asahimatsu Foods [1], [2]. The team observed that the protein and resistant protein within koy tofu increased GLP-1 production in the intestinal tract [2]. In experiments with mice fed a high-fat diet, this process suppressed weight gain and prevented the development of fatty liver [2].
Koy tofu is produced through a freeze-drying process that concentrates its nutritional value [1]. This process results in a high concentration of protein and resistant protein, which the researchers believe triggers the release of GLP-1 [1], [2].
Nutritional data regarding the tofu's composition varies across reports. Some data indicates that the protein content in koy tofu is approximately 1.5 times higher than that of cotton tofu [1]. Other reports state the protein content is approximately seven times higher [3], and that calcium levels are approximately five times higher than in cotton tofu [3].
"Koy tofu has the potential to prevent obesity," said caster Junna Yamagata of TBS NEWS DIG [1].
Asahimatsu Foods President Kinoshita said that the protein and resistant protein in koy tofu increase GLP-1 production in the intestinal tract, which prevents weight gain and fatty liver in mice administered high-fat diets [2].
“Koy tofu has the potential to prevent obesity”
The study highlights a potential dietary pathway for managing obesity by leveraging GLP-1, the same hormone targeted by many modern pharmaceutical weight-loss drugs. While the results are currently limited to mouse models, the findings suggest that concentrated plant proteins and resistant proteins can naturally trigger metabolic responses that reduce fat accumulation and protect liver health.
