Fermented soybeans and soy products are good for your health

In Asian countries, particularly Japan, fermented soybeans and numerous types of soy products are consumed. In a new study, scientists claim that this food could prolong life. However, the researchers also emphasize that the results should be interpreted with caution. These may have been affected by unmeasured factors.

Eat fermented soybeans healthy

traditional japanese food fermented soy products nattō

It is still unclear whether various soy products, especially fermented soy products, are associated with specific health effects. A team of researchers in Japan therefore investigated the relationship between different types of soy and death from any cause (all-cause mortality), as well as cancer, cardiovascular diseases, respiratory diseases and injuries.

They base their results on 42,750 men and 50,165 women aged 45 to 74 years. The subjects took part in a study in 11 areas of the Japanese public health center. Participants filled out detailed questionnaires on their eating habits, lifestyle and health. The scientists identified the deaths over an observation period of almost 15 years using residential registers and death certificates.

The researchers found that a higher intake of fermented soy was associated with a significantly lower risk (10%) for all deaths, but the total intake of soy products was not for all deaths. Men and women who ate natto were also at less risk of cardiovascular mortality. However, there was no association between soy intake and cancer-related mortality.

research results

healthy miso soup Consume fermented soybeans

These results persisted after further vegetable intake adjustments, which were higher among those who consumed more fermented soybeans. The authors point out that fermented soy products are richer in fiber, potassium and bioactive components than their non-fermented counterparts. This could help explain their associations. However, this is an observational study, so no reason can be determined. The researchers cannot rule out that part of the observed risk is due to other unmeasured factors. For this reason, they come to the following conclusion:

“This large prospective study, which was conducted in Japan with high soy consumption, found no significant association between total soy product intake and overall mortality. In contrast, the intake of fermented soy products (Nattō and Miso). This indicates a lower risk of the associated mortality. “

More and more evidence indicates that fermented soy products have health benefits, researchers write in a linked editorial. Whether people eat these products depends on their eating culture, but some countries already include soy and fermented soy products in their dietary guidelines.

However, more studies are needed “to refine our understanding of the health effects of fermented soy and possibly drive the development of healthier and tastier products.” “These efforts should be collaborative not only for researchers in studies, but also for policy makers and the food industry.”

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