Why Eating Miso And Soy Sauce Could Save You From Dying Early
If you regularly eat fermented soy products like miso and soy sauce you're in for some good news.
A new study suggests eating more fermented soy products is associated with a lower risk of mortality.
Researchers in Japan studied the eating habits and health outcomes of more than 90,000 people aged between 45 and 74 to determine whether soy products had particular health effects.
This comes as soy products such as natto (fermented soy beans), miso and tofu are becoming more widely consumed in the West.
While the research did not exactly find a significant association between consuming soy products in general and early death from any cause, they concluded that: "In contrast, a higher intake of fermented soy products was associated with a lower risk of mortality."
Rather, those who consumed the most fermented soy products were less likely to die from any cause.
Consuming at least 26.2g per day of natto was associated with a 24 percent declined risk of death from cardiovascular disease in men and a 21 percent in women.
Additionally, men who consumed at least 50.2g and women who consumed at least 46.6g per day of fermented soy were about 10 percent less likely to die in the following 14.8 years, compared with those who ate a smaller quantity.
Researchers claim the results were similar even when adjusting their intake of vegetables, which was higher among those consuming larger portions of natto.
Fermented soy products are richer in fibre, potassium and bioactive components than their non-fermented counterparts, which may help explain the link.
The authors have urged caution in interpreting their findings, as unmeasured factors could have played a part, and the study was observational, so it could not establish cause.
The study was published in The BMJ, previously known as the British Medical Journal.