Feb 12, 2020
Vidcast: https://youtu.be/U9Q5tWok52g
Middle-aged women and men consuming fermented soy in miso soup and natto enjoy a 10-11% lower risk of premature death compared with those who rarely eat these foods. A Japanese study just published in the British Medical Journal reviewed the health records of nearly 93,000 men and women 45 to 74 years of age.
The study also revealed that natto, a common breakfast food in Japan, reduced deadly cardiovascular disease 24% in men and 21% in women. Tofu or non-fermented soy ingestion did not show either longevity or heart disease benefits.
The investigators speculate that these non-fermented soy benefits are due to isoflavones, fiber, and potassium.
Katagiri Ryoko, Sawada Norie, Goto Atsushi, Yamaji Taiki, Iwasaki Motoki, Noda Mitsuhiko et al. Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study BMJ 2020; 368 :m34. doi: https://doi.org/10.1136/bmj.m34
#soy #miso #natto #longevity #heartdisease