Fermented Soy Associated with Lower Mortality Risk, According to Study
By Will McNair
Fermented soy products may reduce the risk of premature death, says a recent British Medical Journal (BMJ) observational study. Men and women who ate fermented soy products such as natto, miso, and tempeh had lower rates of cardiovascular disease and early death.
The study followed the diets and health of 92,915 Japanese men and women aged 45 to 74 for an average of 15 years. After controlling for other diet components, hypertension, diabetes, smoking, alcohol intake, and other factors, the researchers found that participants in the highest one-fifth of fermented soy consumption had a 10 percent lower risk of death from any cause compared with those in the lowest one-fifth of fermented soy intake.
To read the study, please click here.