Dietary tofu intake and long-term risk of death from stroke in a general population

Your doctor will need to decipher this to see if this means that tofu is added to you diet protocol.
https://www.mdlinx.com/internal-medicine/medical-news-article/2016/12/05/stroke-mortality-cohort-study-tofu-soy/6968690/?

Clinical Nutrition, 12/05/2016

Nguyen HN, et al. – In this study, the researchers inspected the relationship between the intake of tofu, the richest source of dietary soy, with stroke mortality in a general population cohort of Japanese men and women. It was observed in the findings that consumption of tofu was unrelated to the risk of stroke except for cerebral hemorrhage [CH] in women <65 years of age.

Methods

• In the present study, information involve 9,244 Japanese enrolled in the National Nutrition Survey of Japan in 1980.  
• Members were free of cardiovascular disease and followed for 24 years.
• Dietary intake was estimated from 3-day weighed food records.  
•  Multivariable Cox regression models were utilized to estimate hazard ratios across levels of tofu intake. 

Results

•  During follow-up, there were 417 passings because of stroke (88 cerebral hemorrhage [CH], 245 cerebral infarction [CI], and 84 of other subtypes).
• It was observed in the findings that among all men, and in women aged 65 years or more, tofu intake was unrelated to each form of stroke.  
• The results of this study showed that for young women (<65 years of age), a significantly lower risk of CH in the top versus bottom quartile of tofu intake was watched (Multivariable-adjusted HR=0.26, 95% CI: 0.08-0.85).
• No clue what this previous line means in standard English, especially with no idea of what quartile intake is.

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