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Intake of fermented soy products associated with lower mortality

Posted: Fri Jan 31, 2020 2:08 pm
by AlbertY
Intake of fermented soy products was inversely associated with all cause mortality in both sexes (highest versus lowest fifth: 0.90 (0.83 to 0.97), Ptrend=0.05 in men, and 0.89 (0.80 to 0.98), Ptrend=0.01 in women). Natto showed significant and inverse associations with total cardiovascular disease related mortality in both sexes.
In this study a higher intake of fermented soy was associated with a lower risk of mortality. A significant association between intake of total soy products and all cause mortality was not, however, observed. The findings should be interpreted with caution because the significant association of fermented soy products might be attenuated by unadjusted residual confounding.
https://www.bmj.com/content/368/bmj.m34

Re: Intake of fermented soy products associated with lower mortality

Posted: Sat Feb 01, 2020 2:05 am
by OzSport
Interesting stuff, AlbertY!

Here's a quick list of fermented soy products:

https://en.wikipedia.org/wiki/List_of_f ... y_products

The ones I've personally used are miso, soy sauce, tamari, and tempeh. I've seen a lot of recipes using Gochujang, but haven't tried it yet!

Re: Intake of fermented soy products associated with lower mortality

Posted: Fri Feb 07, 2020 7:13 am
by Drdavid
So the thousand year old practice of fermenting foods and the health benefits associated with it is finally proven by science. It is about time!