Fermented soy products and lower risk of cardiovascular disease

- Background/Aims : This study investigates the association between fermented soy products and the risk of cardiovascular disease (CVD) and cancer in Japan.

- Methods : 79,648 participants (42,788 women; 36,860 men) aged 45-74 years were followed over a period of 1995-2012.

- Results : A significant inverse association was found between intake of fermented soy products and the risk of CVD in women. No significant association was found in men or in cancer risks in either sex.

- Conclusions : Consumption of fermented soy products such as natto was associated with a lower risk of cardiovascular disease in women.

to the complete study in English

2,000 studies on soy every year

Over the past 20 years, knowledge about soy has increased massively. Around 2,000 scientific studies are published each year. Concerns that were justified 15 years ago have now been dispelled.