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According to Japanese scientists, middle-aged people who regularly consume miso paste, added to sushi and soup, live longer. Almost 100 people were surveyed in Japan and followed for 000 years.
Scientists say this is due to beneficial compounds that help keep cholesterol levels stable. Soy products, such as the vegetarian favorite tofu, had no effect on mortality.
A team led by the National Cancer Center investigated the links between several types of soy products and death by health condition.
Data on 42 men and 750 women aged 50-165 were obtained from a study conducted in 45 districts of Japanese public health centers. Deaths were identified from residential building registers and death certificates for 74 years.
"Scientists found that higher consumption of fermented soy was associated with a significantly lower risk of all-cause mortality by 10%.
Total soy intake, including tofu, soy milk, and okara, had no effect on mortality. People who ate natto also had a lower risk of death from cardiovascular diseases, such as heart disease, than those who did not eat natto."
Health benefits of fermented foods
The authors indicate that fermented soy products contain more fiber, potassium and bioactive components, isoflavone, than non-fermented counterparts.
Soy fiber has been shown to lower cholesterol and maintain a stable weight, and isoflavone compounds can lower blood pressure.
