Consuming fermented soy products reduces mortality risk: Study

Jan 31, 2020

New Delhi, Jan 31 (ANI): People who have a relatively higher intake of fermented soy products are at a reduced risk of dying from various causes, says a latest research. The Japanese study, published in the British Medical Journal, however, stresses that the findings should be interpreted with caution as they may have been affected by unmeasured (confounding) factors. In Asian countries, especially Japan, several types of soy products are widely consumed, such as natto (soybeans fermented with Bacillus subtilis), miso (soybeans fermented with Aspergillus oryzae), and tofu (soybean curd). It is, however, unclear whether different soy products, especially fermented soy products, are associated with specific health effects. They base their findings on 42,750 men and 50,165 women aged 45-74 years who were taking part in a study based on 11 of Japan's public health centre areas. Participants filled in detailed questionnaires about their dietary habits, lifestyle, and health status. Deaths were identified from residential registries and death certificates over a follow-up period of nearly 15 years.