Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study
Nozue M, Shimazu T, Charvat H, Mori N, Mutoh M, Sawada N, Iwasaki M, Yamaji T, Inoue M, Kokubo Y, Yamagishi K, Iso H, Tsugane S · European Journal of Clinical Nutrition · 2020 September 04
DOI 10.1038/s41430-020-00732-1
Objective
To investigate the association between fermented soy products, separately from total soy products, and the incidence of cardiovascular disease (CVD) and total cancer in a population-based prospective cohort study in Japan.
Conclusions
The study concludes that in women, there is a significant inverse association between the intake of fermented soy products, specifically natto, and the risk of CVD. However, no significant associations were observed between any soy product and the risk of CVD in men or total cancer in both sexes.
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