A recent study in Japan has discovered that fermented soy products may help reduce the risk of cardiovascular disease or CVD, particularly in women.
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| Photo: Fermented Soy | InStyleHealth |
Experts performed a population-based prospective group
study including 79,648 individuals, aged 45-74 years old, 42,788 were women,
who had no history of stroke, cancer, or myocardial infarction. Food frequency questionnaire
was used to evaluate dietary intake, and study endpoints were CVD incidence and
total cancer.
Participants were divided into quartiles of intake
showed that higher consumption of fermented soy products drove down the risk of
cardiovascular disease in women. No such effect was reported for cancer.
The analysis
had been adjusted for age, smoking status, alcohol intake, body mass index or
BMI, physical activity, and dietary patterns of various food types.
Fermented soy products have protective effect on CVD risk
was driven by both miso, and natto. Total soy consumption as well as intake of
nonfermented soy products had no apparent effect on CVD or cancer risk.
Particularly, men drew no such benefit from any of the
dietary parameters. Neither the overall consumption of fermented soy products
nor of its subtypes, miso, and natto, had any significant impact on CVD risk.
According to researchers, that the study with
follow-up of more than 15 years, may provide the best evidence for a direct association
between fermented soy products and the incidence of CVD and total cancer given
that a randomized control trial to test the same hypothesis would not be
feasible with regard to either cost or time.
Source: Eur J Clin Nutr 2021;75:954-968