Fermented Foods · Fermented food
Fermented Tofu (Sufu)
Fermented soybean curd (sufu, furu, fuyu) · also called Sufu, furu, fuyu, Chinese cheese, fermented bean curd
Fermented tofu is soybean curd that has been fermented and aged in salt into a soft, strong-tasting condiment. We found no trial of it for any health outcome, and its nutrients matter little at the small amount people eat. The main cautions are very high sodium, biogenic amines such as histamine and tyramine, MAOI antidepressants, soy allergy and botulism in homemade batches.
General information, not medical advice. Last substantive update · Not medically reviewed. A named clinician has not signed off on this page. How this page is made
About Fermented Tofu (Sufu)
Fermented tofu is soybean curd that has been fermented and aged in salt. It is a seasoning, not a health food: no trial has tested it, it is very salty, and it can carry biogenic amines. Homemade batches have caused botulism.
What it is
Fermented tofu is tofu that has been left to ferment and then aged with salt, so it becomes a soft, strong-tasting paste or cube. It goes by sufu, furu, fuyu and fermented bean curd, and is eaten in small pieces as a condiment, for example with rice porridge.
A 2023 lab study of gray sufu followed the microbes through making. Bacteria including Chishuiella, Enterococcus, Lactococcus and Weissella were common, and after seven days of ripening the fungus Trichosporon made up most of the fungi. Red, spiced and homemade types were not described in the sources read.
What is in it (USDA values)
USDA lists 'tofu, salted and fermented (fuyu)' per 100 g as 116 kcal, 8.92 g protein, 8.0 g fat (1.157 g saturated), 4.38 g carbohydrate, 2,873 mg sodium, 46 mg calcium, 1.98 mg iron, 1.56 mg zinc, 1.174 mg manganese, 0.376 mg copper and 17.3 mcg selenium. It lists no fiber or sugar value and 0 mcg vitamin B12.
USDA's household portion is one block of 11 g. Multiplying the 100 g values by 0.11 gives about 12.8 kcal, 1.0 g protein, 0.88 g fat, 316 mg sodium (14% of the 2,300 mg Daily Value) and 0.22 mg iron. Real products differ by recipe and ageing, so check the label.
What the research shows
No trial or cohort study of fermented tofu for a health outcome was found. The nearest evidence is about fermented soy foods in general. A 2025 pooling of 15 randomised trials found small average drops in fasting glucose (6.39 mg/dL), total cholesterol (5.0 mg/dL), waist size (1.50 cm), BMI and visceral fat. The abstract does not say which foods were used.
A 2026 umbrella review judged soy foods overall more beneficial than harmful, but said the benefits of fermented soy products were inconclusive and that some studies pointed to possible harms.
On vitamin B12, a lab study of eight commercial furu products found only gray furu had about 1.1 mcg per 100 g and only about 9% of it was active. The authors say furu is not a reliable B12 source.
At a glance
Traditional uses history, not proof
- Eaten in small pieces as a salty seasoning, for example with rice porridge
- Long use as food is not proof that it treats any condition
Studied for research
- Nutrients, high certainty for what the food contains (USDA), not tested as a treatment
- Blood sugar, cholesterol and waist size, mixed (fermented soy foods in general, not fermented tofu)
- Vitamin B12, low certainty and against it being a reliable source
- Overall effects of fermented soy products, insufficient evidence (inconclusive review)
- Probiotic effects, insufficient evidence
Main compounds
- Sodium (salt)
- Soy protein
- Biogenic amines (histamine, tyramine)
- Manganese, copper and selenium
- Inactive vitamin B12-like molecules
Common forms
- Salted fermented tofu (fuyu), the USDA item whose values are read here
- Gray furu and other commercial types (B12 and amine studies)
- Homemade fermented tofu (a botulism report; no recipe is given)
- Fresh tofu, miso, soy sauce and probiotic supplements are different products and are not covered
Research links: 2025 pooled analysis: fermented soy products (15 trials) · 2025 survey: biogenic amines in Chinese market foods · 2026 report: vitamin B12 in commercial furu · 2026 report: botulism traced to homemade sufu · Research Library · Genes & Biomarkers Library
What it is and its history
- Accepted scientific name
- Not a single species: a food made from soybean curd (Glycine max seeds), fermented then aged in salt
- Common names
- Sufu (Chinese (romanised)); Furu (Chinese (romanised)); Fuyu (USDA item name); Chinese cheese (English); Fermented bean curd (English); Tofu fermentado (Spanish)
- Family or group
- Not a plant. A fermented soy food.
- Native range
- Not verified from a source read.
- What it looks like
- Fruit: Sold as small soft cubes or paste. USDA's household portion is 1 block of 11 g.
- Harvest and processing
- Fermented tofu is tofu that has been fermented and then aged with salt (existing summary; USDA item 'salted and fermented'). A 2023 lab study of gray sufu followed the microbes during ripening and found bacteria such as Chishuiella, Enterococcus, Lactococcus and Weissella, and the fungus Trichosporon after seven days. Full recipes, and red, white and other types, were not read from a source.
- Look-alikes and adulterants
- Name: Fresh tofu; Note: Not fermented or salted; very different sodium. See the tofu page.; Name: Miso, soy sauce and tempeh; Note: Other fermented soy foods with their own pages and different salt and amine levels.; Name: Probiotic supplements; Note: Fermented foods are not the same as probiotic supplements.
What is inside, and how it may work
What it contains and how those compounds act in cells and animals. Laboratory and animal mechanisms are not proven effects in people.
Main compounds
| Compound | Family | Where it is concentrated | Activity studied | Level of evidence |
|---|---|---|---|---|
| Sodium | mineral | Whole food (salted) USDA per 100 g: 2,873 mg; per 11 g block about 316 mg | High sodium raises blood pressure (WHO). 17 18 | Human data |
| Soy protein | protein | Whole food USDA per 100 g: 8.92 g | Source of the soy allergen. 17 14 | Human data |
| Biogenic amines (histamine, tyramine, phenylethylamine, putrescine and others) | amine | Whole food (made by microbes) Fermented bean curd average total of five amines 816.8 mg/kg in one Chinese survey; tyramine more than 75% of amines in final gray sufu in one study | Can cause headache and other symptoms in sensitive people; matters with MAOIs. 1 13 10 | Lab |
| Vitamin B12 compounds | vitamin-like | Whole food Gray furu ~1.1 mcg/100 g (~9% bioactive); others under 0.4 mcg/100 g; USDA 0 | Mostly inactive corrinoids. 4 17 | Lab |
| Manganese, copper, selenium and zinc | mineral | Whole food USDA per 100 g: manganese 1.174 mg, copper 0.376 mg, selenium 17.3 mcg, zinc 1.56 mg | Nutrients; the portion is small (11 g). 17 | Human data |
Mechanisms, receptors and pathways
| Target or pathway | Gene or receptor | What was found | Level |
|---|---|---|---|
| Microbial amine production during fermentation | Not applicable | Microbes make biogenic amines from amino acids during fermentation; in gray sufu, bacteria such as Lactococcus, Enterococcus and Tetragenococcus tracked with higher amine levels. 13 10 | Lab |
| Tyramine and monoamine oxidase | Monoamine oxidase (the enzyme MAOI drugs block) | With an MAOI, tyramine can raise blood pressure. A 2018 review says few modern foods have high tyramine, and sensitivity varies between people. 2 11 | Human data |
Absorption, metabolism and elimination
- Absorption
- Not found.
- Distribution
- Not found.
- Metabolism
- Not found.
- Elimination
- Not found.
- Bioavailability
- Most of the B12-type molecules in gray furu were inactive corrinoids, so they are not usable B12.
Isolated compounds versus whole extracts
These findings are for fermented tofu or fermented soy foods eaten as food. Fresh tofu, soy milk, soy protein and isoflavone supplements are different products and their results do not carry over. Probiotic supplements are a different question.
Nutritional composition
Nutrition from USDA FoodData Central (SR Legacy, April 2018 release; item FDC 174280, tofu, salted and fermented (fuyu); values read 2026-10-26 from the saved copy in docs/research/foods-graph/usda, because the public API was not called). Per 100 g: 116 kcal, 8.92 g protein, 8.0 g fat (1.157 g saturated), 4.38 g carbohydrate, 2,873 mg sodium, 46 mg calcium, 1.98 mg iron, 52 mg magnesium, 75 mg potassium, 73 mg phosphorus, 1.56 mg zinc, 1.174 mg manganese, 0.376 mg copper, 17.3 mcg selenium, 1.745 mcg vitamin D, 0 mcg vitamin B12. Per typical USDA portion of 1 block (11 g, the 100 g values multiplied by 0.11): about 12.8 kcal, 1.0 g protein, 0.88 g fat, 0.48 g carbohydrate, 316 mg sodium (14% of the 2,300 mg Daily Value), 5 mg calcium, 0.22 mg iron, 0.13 mg manganese, 1.9 mcg selenium. USDA lists no fiber or sugar value. Real products differ by recipe and ageing; check the label.
1 high certainty1 mixed findings1 low certainty2 not enough evidence
What was looked at
The 5 benefits and uses checked for Fermented Tofu (Sufu), each with how strong the evidence is. Tap one to open it.
- Nutrients in the food (protein, minerals, sodium)High certainty
- Blood sugar, cholesterol and waist size (fermented soy foods in general)Mixed findings
- Vitamin B12 sourceLow certainty
- Overall health effects of fermented soy productsNot enough evidence
- Is it a probiotic food?Not enough evidence
Lab markers tracked in the studies
Fasting plasma glucoseTotal cholesterolWaist circumference
What is Fermented Tofu (Sufu) good for?
The studied uses and how strong the evidence is for each. Nothing here is a trial of fermented tofu itself, and the safety points matter more than the benefits.
Benefits, one by one
Each card is a research question, not a promise. Tap a goal to filter. Open a card to see the studies, doses and limits.
Nutrients in the food (protein, minerals, sodium)
High certaintyFermented tofu is eaten in small pieces as a condiment. By USDA data, 100 g has 8.92 g of protein, 1.98 mg of iron and 1.174 mg of manganese, but one 11 g block has only about 1 g of protein. It also has 2,873 mg of sodium per 100 g, which is the main thing to know.
2 studiesUSDA item: tofu, salted and fermented (fuyu). Gray, red or spiced suf…
Studies, doses and limits
What the trials found
No trial was read testing fermented tofu for any nutrient shortfall.
Results
Per 11 g block (USDA household portion, 100 g values multiplied by 0.11): about 12.8 kcal, 1.0 g protein, 0.88 g fat, 316 mg sodium (14% of the 2,300 mg Daily Value), 0.13 mg manganese, 1.9 mcg selenium, 0.22 mg iron. USDA lists no fiber or sugar value.
Effect sizes as reported
USDA per 100 g: 116 kcal, 8.92 g protein, 8.0 g fat (1.157 g saturated), 4.38 g carbohydrate, 2,873 mg sodium, 46 mg calcium, 1.98 mg iron, 52 mg magnesium, 1.56 mg zinc, 1.174 mg manganese, 0.376 mg copper, 17.3 mcg selenium, 0 mcg vitamin B12.
Why this rating
High that the listed food contains these amounts (USDA data for one product type). Products differ by recipe and ageing, and how much of a nutrient your body takes up from such a small portion was not studied.
Form and dose studied
USDA item: tofu, salted and fermented (fuyu). Gray, red or spiced sufu and homemade sufu are not in the USDA data.
Who was studied
General adult diet.
Limits
A nutrient table, not a trial. One product type; real products vary.
Why researchers looked
People eat it in small pieces with rice porridge and other dishes, so its nutrients are often asked about.
Traditional use
Eaten for a long time in Chinese and other East Asian cooking as a salty, strong-tasting seasoning. Long use as food is not proof that it treats any condition.
Proposed mechanism Nutrient database
These are nutrient amounts in the food, taken from USDA tables.
A proposed mechanism does not show that the effect happens in people.
Very high in sodium; see the Safety tab.
Blood sugar, cholesterol and waist size (fermented soy foods in general)
Mixed findingsA 2025 pooling of 15 trials of fermented soy products found small drops in fasting blood sugar (6.39 mg/dL), total cholesterol (5.0 mg/dL) and waist size (1.50 cm). The abstract does not say whether any trial used fermented tofu, so this is only an indirect link for this food.
1 studiesFermented soy products of various kinds; types not listed in the abst…
Studies, doses and limits
What the trials found
Fifteen randomised trials of fermented soy products of various kinds were pooled. BMI (-0.14 kg/m2) and visceral fat also fell slightly; other measures did not change significantly.
Results
Small average changes in fasting glucose, total cholesterol, waist circumference, BMI and visceral fat compared with control groups. Whether fermented tofu in particular does this was not shown.
Effect sizes as reported
Fasting glucose WMD -6.39 mg/dL (95% CI -10.38 to -2.40); total cholesterol WMD -5.0 mg/dL (-6.60 to -3.39); waist WMD -1.50 cm (-2.94 to -0.07); BMI WMD -0.14 kg/m2 (-0.28 to -0.01).
Why this rating
Pooled trials found small effects on some measures and none on others, and the foods tested were of many kinds. Not specific to fermented tofu, which is far saltier than many fermented soy foods.
Form and dose studied
Fermented soy products of various kinds; types not listed in the abstract.
Who was studied
Adults in 15 trials (details not in the abstract).
Limits
Indirect for fermented tofu. Small effects. Abstract only.
Why researchers looked
Fermented soy foods are studied together as a group for body weight and blood markers.
Traditional use
Fermented soy foods are part of many Asian diets. Long use is not proof of any health effect.
Proposed mechanism Not established
Not shown for fermented tofu. The review does not name a mechanism in its abstract.
A proposed mechanism does not show that the effect happens in people.
Fermented tofu is very high in sodium and can be high in biogenic amines; see the Safety tab.
Vitamin B12 source
Low certaintyNot a reliable B12 source. In a lab study of eight commercial furu products, only gray furu had about 1.1 mcg per 100 g, and most of it was an inactive form; the others had under 0.4 mcg. USDA lists 0 for its salted fermented tofu.
2 studiesCommercial furu products (eight); USDA fuyu item.
Studies, doses and limits
What the trials found
No study of blood B12 levels in people eating fermented tofu was read.
Results
The authors conclude commercial furu products are not reliable sources of vitamin B12, although gray furu may supply a modest amount of active B12.
Effect sizes as reported
Gray furu ~1.1 mcg/100 g with ~9% bioactive; other seven products under 0.4 mcg/100 g. USDA: 0 mcg B12 per 100 g for salted fermented tofu (fuyu).
Why this rating
Low certainty: eight products measured in one lab; product types vary. The evidence points against it being a useful B12 source.
Form and dose studied
Commercial furu products (eight); USDA fuyu item.
Limits
Only eight products; no human blood tests. Homemade and other types were not measured.
Why researchers looked
B12 is scarce in plant foods, so people who eat no animal foods ask whether fermented soy foods can fill the gap.
Traditional use
Fermented tofu is eaten as a seasoning, not as a nutrient source. Long use is not proof of any benefit.
Proposed mechanism Laboratory analysis
Microbes in fermented foods can make B12-like molecules, but the study found most were inactive corrinoids rather than bioactive B12.
A proposed mechanism does not show that the effect happens in people.
Do not rely on it for B12. Ask a doctor or dietitian if you eat no animal foods.
Overall health effects of fermented soy products
Not enough evidenceA 2026 review of reviews judged soy foods overall more beneficial than harmful, but called the benefits of fermented soy products inconclusive and noted that some studies pointed to possible harms.
1 studiesFermented soy products as a group.
Studies, doses and limits
What the trials found
The review covered 23 meta-analyses of observational studies and 1 of randomised trials. Fermented tofu is not singled out in the abstract.
Results
Fermented soy benefits inconclusive; possible adverse effects in some studies.
Effect sizes as reported
No numbers in the abstract.
Why this rating
Inconclusive findings, mostly observational, and not specific to fermented tofu.
Form and dose studied
Fermented soy products as a group.
Who was studied
Mostly observational studies in adults.
Limits
Abstract only; a review of reviews.
Why researchers looked
Researchers compared many soy food studies to see whether fermenting changes the picture.
Traditional use
Fermented soy foods are common in Asian cooking. Long use is not proof of any health effect.
Proposed mechanism Not established
Not described in the abstract.
A proposed mechanism does not show that the effect happens in people.
See the Safety tab for sodium, amines and food-safety points.
Is it a probiotic food?
Not enough evidenceFermented tofu is a fermented food by the expert definition, but fermented foods are not the same as probiotics. We found no study of live microbes in finished fermented tofu or of any gut benefit from it.
2 studiesGray sufu (lab study).
Studies, doses and limits
Results
No gut-health result for fermented tofu was found.
Why this rating
A definition and a lab description of microbes, not a test in people.
Form and dose studied
Gray sufu (lab study).
Limits
Whether live microbes survive in the finished jar was not read from any source.
Why researchers looked
People often assume every fermented food acts like a probiotic.
Traditional use
Eaten as a seasoning in small amounts. Long use is not proof of any gut benefit.
Proposed mechanism Expert consensus
The 2021 expert panel defined fermented foods as foods made through desired microbial growth and enzymatic conversions, and said they are distinct from probiotics.
A proposed mechanism does not show that the effect happens in people.
Fermented tofu can contain biogenic amines; see the Safety tab.
Connections to the rest of health
How Fermented Tofu (Sufu) connects to the rest of our health knowledge graph. Every link says what kind of connection it is. A safety link (for example to the liver) is a warning, not a benefit. A study that merely mentions a topic never creates a benefit link.
Explore every connection: goals, body systems, organs, symptoms, genes
A. Wellness goals
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Preventive Wellness | High certainty | Nutrients in the food (protein, minerals, sodium): Fermented tofu is eaten in small pieces as a condiment. By USDA data, 100 g has 8.92 g of protein, 1.98 mg of iron and 1.174 mg of manganese, but one 11 g block has only about 1 g of protein. It also has 2,873 mg of sodium per 100 g, which is the main thing to know. | 17 15 | |
| Blood Sugar Balance | Mixed findings | Blood sugar, cholesterol and waist size (fermented soy foods in general): A 2025 pooling of 15 trials of fermented soy products found small drops in fasting blood sugar (6.39 mg/dL), total cholesterol (5.0 mg/dL) and waist size (1.50 cm). The abstract does not say whether any trial used fermented tofu, so this is only an indirect link for this food. | 8 | |
| Cholesterol Balance | Mixed findings | Blood sugar, cholesterol and waist size (fermented soy foods in general): A 2025 pooling of 15 trials of fermented soy products found small drops in fasting blood sugar (6.39 mg/dL), total cholesterol (5.0 mg/dL) and waist size (1.50 cm). The abstract does not say whether any trial used fermented tofu, so this is only an indirect link for this food. | 8 | |
| Healthy Weight | Mixed findings | Blood sugar, cholesterol and waist size (fermented soy foods in general): A 2025 pooling of 15 trials of fermented soy products found small drops in fasting blood sugar (6.39 mg/dL), total cholesterol (5.0 mg/dL) and waist size (1.50 cm). The abstract does not say whether any trial used fermented tofu, so this is only an indirect link for this food. | 8 | |
| Preventive Wellness | Low certainty | Vitamin B12 source: Not a reliable B12 source. In a lab study of eight commercial furu products, only gray furu had about 1.1 mcg per 100 g, and most of it was an inactive form; the others had under 0.4 mcg. USDA lists 0 for its salted fermented tofu. | 4 17 | |
| Preventive Wellness | Not enough evidence | Overall health effects of fermented soy products: A 2026 review of reviews judged soy foods overall more beneficial than harmful, but called the benefits of fermented soy products inconclusive and noted that some studies pointed to possible harms. | 6 | |
| Gut Health | Not enough evidence | Is it a probiotic food?: Fermented tofu is a fermented food by the expert definition, but fermented foods are not the same as probiotics. We found no study of live microbes in finished fermented tofu or of any gut benefit from it. | 9 13 |
B. Body systems
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Digestive System | Biological association | High certainty | Studied for: Nutrients in the food (protein, minerals, sodium) Studied for: Is it a probiotic food? | 17 15 9 13 |
| Cardiovascular System | Biological association | Mixed findings | Studied for: Blood sugar, cholesterol and waist size (fermented soy foods in general) Studied for: Overall health effects of fermented soy products | 8 6 |
| Endocrine System | Biological association | Mixed findings | Studied for: Blood sugar, cholesterol and waist size (fermented soy foods in general) | 8 |
| Blood And Immune | Biological association | Low certainty | Studied for: Vitamin B12 source | 4 17 |
E. Health conditions
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Food allergy | Adverse effect or risk | Documented risk | Soybeans are a major US food allergen. Preparation or compound: Soy protein |
14 |
| High blood pressure | Adverse effect or risk | Documented risk | High sodium raises blood pressure (WHO); this food has 2,873 mg per 100 g by USDA. A caution, not a treatment. High sodium raises blood pressure (WHO); USDA lists 2,873 mg per 100 g. A caution, not a treatment. Preparation or compound: Sodium in the food |
17 18 3 |
| Chronic kidney disease | Adverse effect or risk | Documented risk | People with chronic kidney disease are advised to work out a sodium limit with their care team. People with chronic kidney disease are advised to set a sodium limit with their care team. Preparation or compound: Sodium in the food |
16 |
I. Biomarkers
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Fasting plasma glucose | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 8 |
| Total cholesterol | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 8 |
| Waist circumference | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 8 |
K. Biological pathways
L. Active compounds
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Sodium | Biological association | Human | High sodium raises blood pressure (WHO). Preparation or compound: Whole food (salted) |
17 18 |
| Soy protein | Biological association | Human | Source of the soy allergen. Preparation or compound: Whole food |
17 14 |
| Biogenic amines (histamine, tyramine, phenylethylamine, putrescine and others) | Biological association | Lab | Can cause headache and other symptoms in sensitive people; matters with MAOIs. Preparation or compound: Whole food (made by microbes) |
1 13 10 |
| Vitamin B12 compounds | Biological association | Lab | Mostly inactive corrinoids. Preparation or compound: Whole food |
4 17 |
| Manganese, copper, selenium and zinc | Biological association | Human | Nutrients; the portion is small (11 g). Preparation or compound: Whole food |
17 |
Each connection is stored with the ingredient, the connected record, the kind of connection, the evidence status, the supporting studies, the preparation or compound involved, and a review date (last reviewed October 26, 2026).
The evidence
The research centre for Fermented Tofu (Sufu). Every record here was checked against PubMed or the publisher's page; we never list a study we have not verified.
Evidence by outcome
Bars show how many studies we found for each outcome, not how well it works. People are added up across trials only (reviews are not added, to avoid double counting).
How we rate evidence
High certainty
Several well-run trials or reviews agree; further research is unlikely to change the picture much.
Moderate certainty
Good trials point the same way, but some doubt remains.
Low certainty
Small, short or inconsistent trials. The finding could change with better research.
Very low certainty
Very little or very weak human data. Treat as a possibility only.
Mixed findings
Trials or reviews disagree with each other.
Not enough evidence
Not enough human research to say either way.
Evidence against
Good research found no benefit, or found harm.
We take the reviewers' own risk-of-bias and GRADE statements where they exist, and otherwise judge from study size, design, consistency, directness and whether a product matches what is sold. Many publications do not make evidence high. Method note: We started from our existing fermented tofu summary, re-checked nutrition against a saved USDA FoodData Central copy, read the health agency pages (WHO, FDA, NIDDK) and re-read PubMed abstracts for the studies. Only abstracts were read for studies. Items we could not verify are flagged in the research gaps.
Study library: every study we checked 18
| Study | Design | People | Product, dose, length | Result |
|---|---|---|---|---|
| Cao 2025 Analysis of Five Biogenic Amines in Foods on the Chinese Market and Estimation of Acute Histamine Exposure from Fermented Foods in the Chinese Population. Foods · PMID 40724370 · DOI |
Laboratory survey n/a |
Seafood, fermented foods and infant foods sold in China; acute histamine exposure estimated for Chinese consumers | Fermented bean curd and other fermented foods as sold Fermented tofu or fermented soy foods |
Histamine was found in 51.9% of all samples. Fermented bean curd had the highest total of the five amines (816.8 mg/kg), ahead of shrimp (383.2) and cheese (328.0). Estimated acute histamine intake from fermented bean products was 74.5 mg a day, and the estimated chance of an acute histamine health risk was 0.44% for fermented bean product eaters. The authors say the chance is low for the general consumer but people with high intake of cheese and fermented bean products may need to be concerned. Fermented bean curd average total of five amines 816.8 mg/kg; histamine risk probability 0.44% (Not applicable) Methods, limits and fundingOutcomes: Five biogenic amines (histamine, putrescine, tyramine and others) and estimated acute histamine risk Limitations: A market survey and exposure estimate, not a study of illness in people. Fermented bean curd is a group that may include more than one product type. Funding and conflicts: Authors declared no competing interests (abstract record). Read: abstract |
| Gillman 2018 A reassessment of the safety profile of monoamine oxidase inhibitors: elucidating tired old tyramine myths. J Neural Transm (Vienna) · PMID 30255284 · DOI |
Narrative review n/a |
Over 150 papers on tyramine in modern foods and MAOI safety | Foods containing tyramine, including soy sauces Tyramine-containing foods |
Few modern foods contain problematically high tyramine, because of starter cultures and hygiene rules. Soy sauces were among the foods reviewed. The author says the risk from the pressor response has been overstated but that people differ in sensitivity, so a doctor's judgement and some care are still needed. No numbers in the abstract (Not applicable) Methods, limits and fundingOutcomes: Tyramine content of foods and blood pressure responses Limitations: Fermented tofu is not named in the abstract. The author argues MAOIs are safer than commonly taught. Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| He 2013 Effect of longer-term modest salt reduction on blood pressure. Cochrane Database Syst Rev · PMID 23633321 · DOI |
Systematic review meta analysis |
3230 34 randomised trials in adults, each at least 4 weeks |
Reduced salt intake (not fermented tofu) Salt intake |
A modest cut in salt (about 4.4 g a day less) lowered blood pressure by 4.18 mmHg systolic and 2.06 mmHg diastolic on average. In people with high blood pressure the fall was 5.39 and 2.82 mmHg; in people with normal blood pressure 2.42 and 1.00 mmHg. Systolic -4.18 mmHg; diastolic -2.06 mmHg (Systolic -5.18 to -3.18; diastolic -2.67 to -1.45) Methods, limits and fundingOutcomes: Blood pressure Limitations: Shows that cutting salt lowers blood pressure; it did not test fermented tofu. Large differences between trials (I2 75% for systolic). Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| Koseki 2026 Quantification of total vitamin B12 and identification of vitamin B12 compounds in commercial fermented tofu (furu) products. Biosci Biotechnol Biochem · PMID 41432282 · DOI |
Laboratory analysis n/a |
8 Eight commercial furu (fermented tofu) products |
Commercial furu Commercial furu |
Gray furu had the most B12, about 1.1 mcg per 100 g; the others had under 0.4 mcg per 100 g. In gray furu only about 9% of the B12 was bioactive; most was inactive corrinoids, and other products looked similar. The authors conclude furu is not a reliable B12 source, though gray furu may supply a modest amount of active B12. Gray furu ~1.1 mcg/100 g, about 9% bioactive; others <0.4 mcg/100 g (Not applicable) Methods, limits and fundingOutcomes: Vitamin B12 amount and whether it is active Limitations: Only eight products, measured in a lab; no study of B12 blood levels in people. Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| Li 2019 Occurrence of biogenic amines in sufu obtained from Chinese market. Food Sci Biotechnol · PMID 30956843 · DOI |
Laboratory survey n/a |
Sufu sold in China, several kinds | Commercial sufu Fermented tofu or fermented soy foods |
Different processing changed the amine pattern. Total amines tracked with salt content and pH. In this survey, 26.6% of samples might cause histamine poisoning, 15.6% might cause headache through phenylethylamine and 23.4% migraine or headache through tyramine; 6.3% had total amines above 1000 mg/kg. The authors say some sufu should not be eaten excessively every day and should be processed under strict sanitary conditions. 26.6% / 15.6% / 23.4% of samples above the thresholds the authors used; 6.3% over 1000 mg/kg total (Not applicable) Methods, limits and fundingOutcomes: Biogenic amine levels and links with salt and pH Limitations: Lab survey of products on sale; "might" is the authors' word. No people were studied. Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| Li 2026 Soy Foods Consumption and Multiple Health Outcomes: An Umbrella Review of Meta-Analyses. Mol Nutr Food Res · PMID 41327897 · DOI |
Umbrella review |
23 meta-analyses of observational research (39 outcomes) and 1 meta-analysis of trials (4 outcomes) | Soy foods, including fermented soy products Soy foods |
Overall, eating soy foods was judged more beneficial than harmful, especially for cancer and cardiometabolic diseases. But the benefits of fermented soy products were inconclusive, and some studies indicated their possible adverse effects. No numbers in the abstract (Not applicable) Methods, limits and fundingOutcomes: Many health outcomes Limitations: A review of reviews, mostly observational, so it shows links not cause. Fermented tofu is not singled out in the abstract. Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| Mah 2019 Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods. Foods · PMID 30823593 · DOI |
Narrative review n/a |
Literature on biogenic amines in Asian fermented soybean foods | Fermented soybean foods Fermented soybean foods |
Biogenic amines in most products were reported to be within safe levels, but certain products contain vasoactive amines greater than toxic levels. The authors say no government legislation on biogenic amines in fermented soybean foods was found anywhere in the world, and propose Bacillus starter cultures to lower amines. No numbers in the abstract (Not applicable) Methods, limits and fundingOutcomes: Biogenic amine levels and control Limitations: Covers many fermented soybean foods, not fermented tofu alone. Funding and conflicts: Authors declared no competing interests (abstract record). Read: abstract |
| Maleki Sedgi 2025 Effect of fermented soybean on metabolic outcomes, anthropometric indices, and body composition: a systematic review and meta-analysis of clinical trials. Food Funct · PMID 39763426 · DOI |
Systematic review meta analysis |
15 randomised trials of fermented soy products (searched to March 2024) | Fermented soy products of various kinds Fermented soy products |
Compared with controls, fermented soy lowered BMI by 0.14 kg/m2, waist by 1.50 cm, visceral fat, fasting plasma glucose by 6.39 mg/dL and total cholesterol by 5.0 mg/dL. Other measures did not change significantly. Fasting glucose WMD -6.39 mg/dL; total cholesterol WMD -5.0 mg/dL; waist WMD -1.50 cm; BMI WMD -0.14 kg/m2 (Glucose -10.38 to -2.40; total cholesterol -6.60 to -3.39; waist -2.94 to -0.07; BMI -0.28 to -0.01) Methods, limits and fundingOutcomes: Body measures and blood markers Limitations: The abstract does not say which fermented soy foods were in the trials or whether any was fermented tofu. Effects are small. Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| Marco 2021 The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol · PMID 33398112 · DOI |
Consensus statement n/a |
Expert panel convened September 2019 by ISAPP | Fermented foods and beverages Fermented foods in general |
The panel defined fermented foods as "foods made through desired microbial growth and enzymatic conversions of food components" and said they differ from probiotics. It also reviewed safety, risks and health benefits. No numbers in the abstract (Not applicable) Methods, limits and fundingOutcomes: Definition of fermented foods and their role in the diet Limitations: A definition and expert opinion, not a test of fermented tofu. Several panel members declare consulting or research ties to food and probiotic companies. Funding and conflicts: Several authors declare consulting or research ties to food and probiotic companies (conflict statement in the record). Read: abstract |
| Saha Turna 2024 A review of biogenic amines in fermented foods: Occurrence and health effects. Heliyon · PMID 38304783 · DOI |
Narrative review n/a |
Literature on biogenic amines in fermented foods | Fermented foods in general Fermented foods in general |
Some fermented foods can contain histamine, tyramine or phenylethylamine at levels above documented toxic doses. Exposure is linked in the abstract to migraines, raised blood pressure and fast heartbeat. Toxicity may occur at levels a hundred times below regulatory and suggested toxic doses, depending on a person's sensitivity, alcohol and certain medicines. No numbers for fermented tofu (Not applicable) Methods, limits and fundingOutcomes: Health risks, levels and control of biogenic amines Limitations: A general review of fermented foods, not specific to fermented tofu. Funding and conflicts: Authors declared no competing interests (abstract record). Read: abstract |
| Shulman 1999 Refining the MAOI diet: tyramine content of pizzas and soy products. J Clin Psychiatry · PMID 10192596 |
Laboratory analysis n/a |
Pizzas, soy sauces and other soybean products tested in the lab | Soy products including (fresh) tofu Tofu and other soy products |
Clinically significant tyramine levels were found in tofu stored for a week, and high tyramine in one soy sauce. The authors advised people on MAOIs to avoid soybean products, especially soy sauce and tofu. No numbers in the abstract (Not applicable) Methods, limits and fundingOutcomes: Tyramine content Limitations: A 1999 lab analysis of ordinary tofu, not fermented tofu, and not a report of harm. A 2018 review says modern foods contain much less tyramine. Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| Zhang 2026 Whole-genome sequencing completes the traceability of a type B1 botulinum toxin poisoning incident. Int J Infect Dis · PMID 42448164 · DOI |
Case report laboratory |
1 One patient with foodborne botulism and the suspect foods |
Homemade sufu Homemade sufu |
Botulinum toxin was found in the patient's blood and urine. Type B toxin genes were found in the patient's feces and in the homemade sufu sample, the sufu contained toxin in a mouse test, and gene sequencing found 0 differing sites between the Clostridium botulinum from the patient and from the sufu. Antitoxin serum was given within 2 hours. Matching strains: 0 differing sites between patient and homemade sufu isolates (Not applicable) Methods, limits and fundingOutcomes: Tracing the source of a botulinum toxin poisoning Limitations: One reported poisoning. It shows homemade sufu can carry the toxin; it says nothing about how often this happens or about commercial products. Funding and conflicts: Authors declared no competing interests (abstract record). Read: abstract |
| Zhao 2023 Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation. Foods · PMID 37509859 · DOI |
Laboratory study n/a |
Gray sufu sampled at stages of fermentation | Gray sufu Fermented tofu or fermented soy foods |
Bacteria (Chishuiella, Enterococcus, Lactococcus, Weissella) dominated, and the fungus Trichosporon dominated after seven days of ripening. Five biogenic amines were detected, and tyramine made up more than 75% of the total in the final gray sufu. Tyramine more than 75% of total biogenic amines in the final product (Not applicable) Methods, limits and fundingOutcomes: Microbes, quality measures and biogenic amines Limitations: Lab food science on one type of sufu; not a health study. Funding and conflicts: Authors declared no competing interests (abstract record). Read: abstract |
| s-fda-allergens US FDA: Food Allergies · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-fda-sodium US FDA: Sodium in Your Diet · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-niddk-ckd NIDDK: Healthy eating for adults with chronic kidney disease · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-usda-fdc-174280 USDA FoodData Central: Tofu, salted and fermented (fuyu), SR Legacy, FDC 174280 · Source |
Nutrient database n/a |
Methods, limits and fundingRead: saved-copy | ||
| s-who-salt WHO: Salt reduction (fact sheet) · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text |
What we do not know yet
- No trial or cohort study of fermented tofu for a health outcome was found; the nearest evidence is for fermented soy foods in general.
- The 2025 pooled analysis does not say which fermented soy foods were tested.
- Mould, heavy metals, storage of opened jars, pregnancy, breastfeeding, children, gout, oxalate and FODMAP were not researched, and no official statement on fermented tofu was read.
- No study tested fermented tofu with MAOIs or measured tyramine in commercial fermented tofu.
- Live microbe counts, isoflavone content and the nutrients of red, spiced and homemade types were not found.
How new research is added
New studies are found by a saved PubMed search and placed in a review queue before the page changes.
Lab markers
What changed in blood or saliva tests during trials. A changed number is not the same as feeling or being healthier, and we give no "normal ranges".
Metabolic 1
Total cholesterol
Lowered in trials
All the cholesterol carried in the blood, good and bad together.
Low certaintyResults and what it means
Why it was measured
A common routine blood test used in diet trials.
Statistical vs. clinical meaning
A small average fall; not tested for fermented tofu alone.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 8 | WMD -5.0 mg/dL (95% CI -6.60 to -3.39) with fermented soy products versus controls | Adults in 15 randomised trials | Fermented soy products of various kinds |
Other 2
Fasting plasma glucose
Lowered in trials
Blood sugar measured after not eating overnight.
Low certaintyResults and what it means
Why it was measured
A standard blood test used in diet trials for blood sugar control.
Statistical vs. clinical meaning
A small average fall from foods of many kinds; not tested for fermented tofu alone.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 8 | WMD -6.39 mg/dL (95% CI -10.38 to -2.40) with fermented soy products versus controls | Adults in 15 randomised trials | Fermented soy products of various kinds |
Waist circumference
Lowered in trials
The distance around the waist, used as a rough sign of belly fat.
Low certaintyResults and what it means
Why it was measured
A simple body measure used in diet trials.
Statistical vs. clinical meaning
A very small average change, close to no change at the upper end of the range.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 8 | WMD -1.50 cm (95% CI -2.94 to -0.07) with fermented soy products versus controls | Adults in 15 randomised trials | Fermented soy products of various kinds |
Safety
What studies and official sources say about side effects, medicines and who should check first. Each point shows what kind of evidence it comes from.
Main points to know 5
- Very high in sodium. USDA lists 2,873 mg of sodium in 100 g of salted fermented tofu. One 11 g block has about 316 mg, 14% of the 2,300 mg Daily Value, and people often eat several pieces. WHO says high sodium raises blood pressure and the risk of heart disease and stomach cancer, and pooled trials show cutting salt lowers blood pressure. Nutrient database and meta analysis 17 15 18 3
- Biogenic amines (histamine, tyramine). In a Chinese market survey, fermented bean curd had the highest total of five biogenic amines of the foods tested (816.8 mg/kg). A separate sufu survey estimated that 26.6% of products might cause histamine poisoning and 23.4% headache or migraine through tyramine. These are lab surveys, not reports of illness, and sensitivity differs between people. Laboratory survey 1 5 10
- Homemade sufu and botulism. A 2026 report traced a type B botulism poisoning to a homemade sufu. This page gives no home recipe. We found no source on botulism from commercial products. Case report 12
- MAOI antidepressants. Fermented foods can contain tyramine, which matters if you take an MAOI. A 1999 lab study of ordinary tofu found high tyramine after a week of storage; no study of fermented tofu itself was read. Ask your prescriber or pharmacist. Laboratory analysis 11 2 13
- Soy allergy. Soybeans are one of the nine major food allergens in the US. Fermented tofu is made from soybeans, so people with a soy allergy should ask their allergist before eating it. Authoritative guidance 14
Side effects 4
| Effect | How often | Severity and recovery | Evidence |
|---|---|---|---|
| Raised blood pressure and fluid retention from the high sodium The salt trials did not test fermented tofu; the link to this food is its USDA sodium value. | Not measured for fermented tofu. In 34 trials, a modest salt cut lowered systolic pressure by 4.18 mmHg on average. | depends on the person and the total diet Not described in the sources read. | Meta analysis and agency 18 3 16 |
| Headache, migraine, raised blood pressure or fast heartbeat from biogenic amines in sensitive people Symptoms are listed by a general review of fermented foods; the surveys measured amines in products, not illness. | Not measured for fermented tofu. The estimated chance of an acute histamine risk was 0.44% for eaters of fermented bean products in one Chinese study. | not graded in the sources read Not described. | Laboratory survey and review 10 1 5 |
| Allergic reactions to soy, from mild symptoms to severe Soy is a US major allergen; a source on fermented tofu specifically was not read. | Not found for fermented tofu. | can be severe Not described. | Authoritative guidance 14 |
| Foodborne botulism (nerve poisoning) from a contaminated homemade batch Homemade product; commercial products were not studied. | One reported poisoning read; how often it occurs was not found. | serious illness needing antitoxin Not described. | Case report 12 |
Liver
No liver injury from eating fermented tofu was found in the sources read. A liver-safety source such as LiverTox was not searched.
How often. No frequency was found.
Monitoring. No agency monitoring advice was found.
This is a safety connection. It is not evidence that Fermented Tofu (Sufu) supports liver health.
Medicines and supplements 3
| With | Why it matters | Importance | Evidence | What to do |
|---|---|---|---|---|
| MAOI antidepressants (monoamine oxidase inhibitors) prescription | Tyramine, made by microbes in some foods, can raise blood pressure when an MAOI blocks its breakdown. Tyramine made up more than 75% of the biogenic amines in a gray sufu study. | A 1999 lab study found high tyramine in tofu stored for a week and advised people on MAOIs to avoid soy products. A 2018 review says modern foods contain much less tyramine and the risk has been overstated, but people differ. No study of fermented tofu and MAOIs was read. | Laboratory analysis and review Low certainty 11 2 13 | Ask your prescriber or pharmacist before eating fermented tofu on an MAOI. |
| Alcohol and certain other medicines (amine sensitivity) alcohol-and-medicines | A review says biogenic amine toxicity can occur at levels a hundred times below suggested toxic doses depending on sensitivity, alcohol and certain medicines. It does not name the medicines in the abstract. | Not quantified for fermented tofu. | Narrative review Low certainty 10 | If you often get headaches or flushing after fermented foods, or take any medicine for blood pressure or mood, ask a pharmacist. |
| Medicines for high blood pressure, heart or kidney disease prescription | Not established. Care teams commonly set a sodium limit. | None found Not enough evidence 16 | Follow the sodium limit your care team gives you. |
Who should check first 6
| Situation | Advice | Evidence |
|---|---|---|
| Known or suspected soy allergy | Avoid it and ask an allergist. For trouble breathing or swelling of the face, lips or throat, call 911 or your local emergency number. | Authoritative guidance 14 |
| Taking an MAOI antidepressant | Ask your prescriber or pharmacist first. See the interaction note. | Laboratory analysis and review 11 2 |
| Chronic kidney disease, high blood pressure or a doctor-set low-sodium limit | NIDDK advises people with chronic kidney disease to work with their dietitian or health professional to set a sodium limit. This food has a lot of sodium per 100 g. | Authoritative guidance 16 18 17 |
| Sensitivity to histamine or tyramine (for example headaches after aged foods) | Fermented bean curd had the highest amine total in a market survey. Levels vary widely between products. Ask your clinician. | Laboratory survey 1 5 |
| Making it at home | We give no home recipe. A 2026 report traced botulism to a homemade batch. | Case report 12 |
| Pregnancy, breastfeeding and young children | No official statement on fermented tofu was read. Ask your midwife, doctor or pharmacist. WHO says children's sodium limits are lower than adults' and are adjusted for energy needs. | None found 18 |
Overdose, product quality and regulators
Summary. The documented hazards are sodium load, biogenic amines and, for homemade batches, botulinum toxin. No animal toxicity data were reviewed.
Animal. Not reviewed.
High dose or long term signals. A sufu survey's authors say some sufu should not be eaten excessively every day. WHO and the Dietary Guidelines for Americans give daily sodium limits for adults (under 2,000 mg and under 2,300 mg).
Overdose response. Not found.
Genotoxicity. Not researched.
Biogenic amines and, in homemade batches, botulinum toxin are the contamination points found. Mould, heavy metals and pesticides were not researched.
Biogenic amine levels. Total amines varied widely between sufu products and rose with salt content and pH in one survey; 6.3% of samples had total amines over 1000 mg/kg. The authors say sufu should be processed under strict sanitary conditions to lower amines. 5
Amine rules. A 2019 review of Asian fermented soybean foods said it found no government legislation on amines in these foods anywhere in the world. 7
Botulism in homemade sufu. Type B botulinum toxin and the bacterium were found in a homemade sufu linked to one poisoning. 12
| Body | Action | Date |
|---|---|---|
| US FDA (United States) | Food Allergies: soybeans are one of nine major food allergens. source | 2026-03-11 |
| US FDA (United States) | Sodium in Your Diet: the Daily Value is less than 2,300 mg a day; 20% DV or more per serving is high, 5% or less is low. source | 2024-03-05 |
| World Health Organization (International) | Salt reduction fact sheet: adults should have less than 2,000 mg a day of sodium (under 5 g salt). source | 2026-05-11 |
| NIDDK (US National Institutes of Health) (United States) | Healthy eating for adults with chronic kidney disease: work with a dietitian or health professional on a sodium limit. source | 2025-01 |
When to get medical help
- Trouble breathing, wheezing, swelling of the lips, face, tongue or throat, widespread hives or collapse after eating fermented tofu or another soy food (possible anaphylaxis): use epinephrine if prescribed, then call 911 or your local emergency number
- A sudden severe headache or signs of very high blood pressure after eating it while on an MAOI: seek urgent medical help
- Anyone seriously ill after eating a home-fermented food: treat it as an emergency and call 911 or your local emergency number. In the 2026 report the patient received antitoxin within 2 hours
Stop using the product and contact a clinician or emergency service. In the US, Poison Control is 1-800-222-1222.
General information only, not medical advice. Ask a clinician or pharmacist before use, especially with medicines, in pregnancy or with a health condition. See the Natural Remedy Safety guide.
Frequently asked questions
What is fermented tofu?
Is fermented tofu healthy?
How much sodium is in fermented tofu?
Does fermented tofu contain vitamin B12?
Only a little, and mostly in an inactive form. In eight commercial furu products, gray furu had about 1.1 mcg per 100 g (about 9% active) and the others under 0.4 mcg. The authors say it is not a reliable source.
Does fermented tofu contain histamine or tyramine?
Can I eat fermented tofu if I take an MAOI antidepressant?
Is it safe to make fermented tofu at home?
We give no instructions. A 2026 report traced a type B botulism poisoning to a homemade sufu. We found no source on commercial products.
Can people with a soy allergy eat it?
It is made from soybeans, a major US food allergen. Ask an allergist. For trouble breathing or swelling of the face or throat, call 911 or your local emergency number.
Is fermented tofu a probiotic?
An expert panel defines fermented foods as made through desired microbial growth and says they differ from probiotics. We found no study of live microbes in finished fermented tofu.
Should people with high blood pressure or kidney disease avoid it?
Is fermented tofu safe in pregnancy or for children?
We did not read an official statement on fermented tofu. Ask your midwife, doctor or pharmacist. WHO says children's sodium limits are lower than adults'.
Does fermented tofu lower cholesterol or blood sugar?
Not shown for fermented tofu. A pooling of 15 trials of fermented soy products of many kinds found small average drops in fasting glucose and total cholesterol, and the foods were not named.
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Editorial transparency
- Written by
- AlternativeMed editorial team. Research compiled with AI assistance, then checked against the sources listed.
- Medical review
- None. This page has not been reviewed by a physician or pharmacist.
- First published
- 2026-10-26
- Last substantive update
- 2026-10-26
- How we research
- We started from our existing fermented tofu summary, re-checked nutrition against a saved USDA FoodData Central copy, read the health agency pages (WHO, FDA, NIDDK) and re-read PubMed abstracts for the studies. Only abstracts were read for studies. Items we could not verify are flagged in the research gaps.
- How we rate evidence
- See "How we rate evidence" in the Evidence tab.
- Independence
- No product is promoted on this page. No affiliate links are shown. The expert panel statement on fermented foods lists consulting and research ties to food and probiotic companies for several authors.
Sources 18
Each source was opened and checked. Where we read only the abstract, it says so. The small numbers in the text point here.
- Cao P, Gao M, Huang D, Xu X, et al.. Analysis of Five Biogenic Amines in Foods on the Chinese Market and Estimation of Acute Histamine Exposure from Fermented Foods in the Chinese Population.. Foods. 2025. PMID 40724370. DOI 10.3390/foods14142550. (abstract)
- Gillman PK. A reassessment of the safety profile of monoamine oxidase inhibitors: elucidating tired old tyramine myths.. J Neural Transm (Vienna). 2018. PMID 30255284. DOI 10.1007/s00702-018-1932-y. (abstract)
- He FJ, Li J, Macgregor GA. Effect of longer-term modest salt reduction on blood pressure.. Cochrane Database Syst Rev. 2013. PMID 23633321. DOI 10.1002/14651858.CD004937.pub2. (abstract)
- Koseki K, Yasuda S, Bito T, Watanabe F. Quantification of total vitamin B12 and identification of vitamin B12 compounds in commercial fermented tofu (furu) products.. Biosci Biotechnol Biochem. 2026. PMID 41432282. DOI 10.1093/bbb/zbaf195. (abstract)
- Li DW, Liang JJ, Shi RQ, Wang J, et al.. Occurrence of biogenic amines in sufu obtained from Chinese market.. Food Sci Biotechnol. 2019. PMID 30956843. DOI 10.1007/s10068-018-0500-4. (abstract)
- Li W, Wei X, Zhang J, Wang L, et al.. Soy Foods Consumption and Multiple Health Outcomes: An Umbrella Review of Meta-Analyses.. Mol Nutr Food Res. 2026. PMID 41327897. DOI 10.1002/mnfr.70255. (abstract)
- Mah JH, Park YK, Jin YH, Lee JH, et al.. Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods.. Foods. 2019. PMID 30823593. DOI 10.3390/foods8020085. (abstract)
- Maleki Sedgi F, Mozaffari N, Pashaei MR, Hajizadeh-Sharafabad F. Effect of fermented soybean on metabolic outcomes, anthropometric indices, and body composition: a systematic review and meta-analysis of clinical trials.. Food Funct. 2025. PMID 39763426. DOI 10.1039/d4fo02668c. (abstract)
- Marco ML, Sanders ME, Gänzle M, Arrieta MC, et al.. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods.. Nat Rev Gastroenterol Hepatol. 2021. PMID 33398112. DOI 10.1038/s41575-020-00390-5. (abstract)
- Saha Turna N, Chung R, McIntyre L. A review of biogenic amines in fermented foods: Occurrence and health effects.. Heliyon. 2024. PMID 38304783. DOI 10.1016/j.heliyon.2024.e24501. (abstract)
- Shulman KI, Walker SE. Refining the MAOI diet: tyramine content of pizzas and soy products.. J Clin Psychiatry. 1999. PMID 10192596. (abstract)
- Zhang M, Li YL, Zhang GW, Song Y, et al.. Whole-genome sequencing completes the traceability of a type B1 botulinum toxin poisoning incident.. Int J Infect Dis. 2026. PMID 42448164. DOI 10.1016/j.ijid.2026.108976. (abstract)
- Zhao L, Liu Y, Xu Q, Yu Y, et al.. Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation.. Foods. 2023. PMID 37509859. DOI 10.3390/foods12142767. (abstract)
- . US FDA: Food Allergies. . . (full-text)
- . US FDA: Sodium in Your Diet. . . (full-text)
- . NIDDK: Healthy eating for adults with chronic kidney disease. . . (full-text)
- . USDA FoodData Central: Tofu, salted and fermented (fuyu), SR Legacy, FDC 174280. . . (saved-copy)
- . WHO: Salt reduction (fact sheet). . . (full-text)
Where to buy
Check the label first. Whatever you buy, look for these:
- Live and active cultures on the label, if that is what you want
- Refrigerated or shelf-stable, since shelf-stable versions may be heat treated
- Added sugar and sodium
- A best-by date
Talk to a pharmacist or doctor before you start any supplement, especially if you take medicines. See the Safety tab for interactions.
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