Those who are looking to improve their cardiovascular and artery health may want to consider including more soy foods in their diet, new research suggests.

Findings published in the European Heart Journal reveal that naturally occurring compounds known as isoflavones that are found in soy can be beneficial for those at risk of stroke and heart disease, Grainnet.com reports.

Researchers at the University of Hong Kong conducted a study on patients who had a history of stroke and high cholesterol and found that soy isoflavones had a positive effect on both of these factors.

Mark Messina of the Soy Nutrition Institute said the results demonstrate that soybeans are a valuable way to fight against disease.

“I consider the research encouraging. People, especially women, are well advised to consume two servings of soyfoods a day,” he remarked, according to the news provider.

Soy-based products such as tofu have long been used by vegetarians and vegans to provide a source of protein that does not derive from meat.

Oral chelation is an additional method that some have explored for maintaining artery health.