He led a study published in 2020 that found that consuming more soy isoflavones, particularly from tofu, was associated with a moderately lower risk of coronary heart disease.

他领导的一项研究于 2020 年发表，发现摄入更多的大豆异黄酮，尤其是豆腐中的大豆异黄酮，与冠心病风险适度降低相关。