Clinical TopicsGastroenterologyInternal MedicineNewsNutrition/Supplements

Study reveals connection between intake of fermented soy products and lower mortality risks

By: Lydia L. Kim, Digital Content Editor

A new study published in the BMJ examined the connection between the intake of fermented soy products and lower mortality rates.

The research was conducted in several Japanese public health centers and examined over 92,000 individuals between the ages of 45 and 74. The researchers examined “all cause and cause specific mortality (cancer, total cardiovascular disease, heart disease, cerebrovascular disease, respiratory disease, and injury) obtained from residential registries and death certificates.”

Ultimately, the data revealed that higher intake of fermented soy products was in fact associated decreased risk of mortality, though the researchers state that these findings should be taken in caution as there was not a significant connection between fermented soy intake and all causes of mortality observed.

To read more about the study, go here.


The views and opinions expressed here are those of the author and do not necessarily reflect the opinions or recommendations of the American Nurses Association, the Editorial Advisory Board members, or the Publisher, Editors and staff of American Nurse Journal. This has not been peer reviewed.

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