ArticleBMJ (Clinical research ed.)2020
Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study.
Article in BMJ (Clinical research ed.), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers, 8 of them syntheses that pooled it.
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Who cites it
39 citing papers in PubMed, 8 syntheses or guidelines pooled it.
- Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies.Frontiers in nutrition · 2026Pooled it
- Association of high consumption of soy products with the risk of cognitive impairment and major neurocognitive disorders: a systematic review and dose-response meta-analysis.Frontiers in nutrition · 2025Pooled it
- Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025Pooled it
- A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk.Frontiers in nutrition · 2025Pooled it
- Associations of soy product intake with all-cause, cardiovascular disease and cancer mortality: Guangzhou Biobank Cohort Study and updated meta-analyses.European journal of nutrition · 2024Pooled it
- Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis.Nutrients · 2023Pooled it
- Japanese-Style Diet and Cardiovascular Disease Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies.Nutrients · 2022Pooled it
- Intake of Soy, Soy Isoflavones and Soy Protein and Risk of Cancer Incidence and Mortality.Frontiers in nutrition · 2022Pooled it
- A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial.Nutrients · 2021Trial
- Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential.Food science & nutrition · 2025Review
- The Majority ofOpen forum infectious diseases · 2025Article
- The Dietary Biomarkers Development Consortium: An Initiative for Discovery and Validation of Dietary Biomarkers for Precision Nutrition.Current developments in nutrition · 2025Article
- Elevated urinary phytoestrogens are associated with delayed biological aging: a cross-sectional analysis of NHANES data.Scientific reports · 2025Article
- Dietary soy and isoflavone intake and mortality in Korean adults: a prospective cohort study.Frontiers in nutrition · 2025Article
- Higher estimated dietary intake of live microbes is associated with lower mortality in US adults.Frontiers in nutrition · 2025Article
- Sex and Age Differences in the Effects of Food Frequency on Metabolic Parameters in Japanese Adults.Nutrients · 2024Observational
- Identification and estimation of the intake of fermented foods and their contribution to energy and nutrients among Japanese adults.Public health nutrition · 2024Article
- Miso, fermented soybean paste, suppresses high-fat/high-sucrose diet-induced muscle atrophy in mice.Journal of clinical biochemistry and nutrition · 2024Article
- GroEL Secreted fromMicroorganisms · 2023Article
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9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo investigate the association between several types of soy products and all cause and cause specific mortality.
designPopulation based cohort study.
settingJapan Public Health Centre-based Prospective Study, which includes 11 public health centre areas in Japan.
participants92 915 participants (42 750 men and 50 165 women) aged 45 to 74 years. EXPOSURES: Intake of total soy products, fermented soy products (natto and miso), non-fermented soy products, and tofu from a five year survey questionnaire.
main outcome measuresAll cause and cause specific mortality (cancer, total cardiovascular disease, heart disease, cerebrovascular disease, respiratory disease, and injury) obtained from residential registries and death certificates.
resultsDuring 14.8 years of follow-up, 13 303 deaths were identified. In the multivariable adjusted models, intake of total soy products was not significantly associated with total mortality. Compared with the lowest fifth of total soy product intake, the hazard ratios in the highest fifth were 0.98 (95% confidence interval 0.91 to 1.06, P
conclusionsIn this study a higher intake of fermented soy was associated with a lower risk of mortality. A significant association between intake of total soy products and all cause mortality was not, however, observed. The findings should be interpreted with caution because the significant association of fermented soy products might be attenuated by unadjusted residual confounding.
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