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.