NutritionIntake of fermented soy products associated with lower mortality

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AlbertY
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Location: Boston, MA

Intake of fermented soy products associated with lower mortality

Post by AlbertY » Fri Jan 31, 2020 2:08 pm

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


Ph.D. student at Harvard Medical School, doing research on aging
OzSport
Posts: 193
Joined: Wed Aug 21, 2019 5:08 am

Re: Intake of fermented soy products associated with lower mortality

Post by OzSport » Sat Feb 01, 2020 2:05 am

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!
Drdavid
Posts: 592
Joined: Thu Aug 15, 2019 9:59 am

Re: Intake of fermented soy products associated with lower mortality

Post by Drdavid » Fri Feb 07, 2020 7:13 am

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!
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