ArticleEuropean journal of clinical nutrition2021
Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study.
Article in European journal of clinical nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers, 5 of them syntheses that pooled it.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
27 citing papers in PubMed, 5 syntheses or guidelines pooled it, 36 citations in OpenAlex.
- Can soy isoflavones in combination with soy protein change serum levels of C-reactive protein among patients with chronic inflammatory diseases? A systematic review and meta-analysis on randomized controlled trials.Journal of health, population, and nutrition · 2025Pooled it
- Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025Pooled it
- Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies.Nutrients · 2024Pooled it
- Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis.Nutrients · 2023Pooled it
- Intake of Soy, Soy Isoflavones and Soy Protein and Risk of Cancer Incidence and Mortality.Frontiers in nutrition · 2022Pooled it
- Bat-Inspired Longevity: Immune Damage Management and Nutritional Modulation for Healthy Aging.International journal of molecular sciences · 2026Review
- Anti-Obesity Effects of Soy Peptides In Vivo: A Meta-Analysis of Randomized Controlled Trials.Foods (Basel, Switzerland) · 2026Article
- The association between plant protein intake and cancer risk: a prospective cohort study.Nutrition journal · 2026Article
- From Probiotics to Postbiotics-An Update on Their Biotherapeutic Potential and the Emerging Strategies in Human Health.International journal of molecular sciences · 2026Review
- Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential.Food science & nutrition · 2025Review
- Probiotics and human health: biological activities, nutritional aspects, immunomodulatory properties, applications, and future perspectives - a comprehensive review.Frontiers in immunology · 2025Review
- An Updated View of the Effect of Probiotic Supplement on Sports Performance: A Detailed Review.Current nutrition reports · 2024Review
- Plant-Derived Fermented Products: An Interesting Concept for Human Health.Current developments in nutrition · 2024Review
- The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties.Microorganisms · 2024Review
- An Optimal Dietary Pattern for Healthy Longevity: Scoping Differencing Review between the Mediterranean and the Japanese Diet.Endocrine, metabolic & immune disorders drug targets · 2024Article
- Fine-tuning of mononuclear phagocytes for improved inflammatory responses: role of soybean-derived immunomodulatory compounds.Frontiers in nutrition · 2024Review
- GroEL Secreted fromMicroorganisms · 2023Article
- Relationships of beans intake with chronic kidney disease in rural adults: A large-scale cross-sectional study.Frontiers in nutrition · 2023Article
- Soy product intake and risk of incident disabling dementia: the JPHC Disabling Dementia Study.European journal of nutrition · 2022Article
- Association of Dietary Live Microbe Intake with Cardiovascular Disease in US Adults: A Cross-Sectional Study of NHANES 2007-2018.Nutrients · 2022Article
Corrections and comments
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Authors and funding
13 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesThe association of fermented soy products, separately from total soy products, with cardiovascular disease (CVD) and total cancer has not been reported. We examined this association in a population-based prospective cohort study in Japan. SUBJECTS/
methodsWe studied 79,648 participants (42,788 women; 36,860 men) aged 45-74 years without a history of cancer, myocardial infarction, or stroke. Participants completed a food frequency questionnaire (1995-1998) and were followed to 2009-2012. Cox proportional hazards regression analysis was used to calculate the hazard ratios (HR) and 95% confidence intervals (CI) of incidence of CVD and total cancer according to quartiles of total soy products, nonfermented soy products, fermented soy products, miso soup, natto, total isoflavones from soy products, isoflavones from nonfermented soy products, and isoflavones from fermented soy products.
resultsIn women, we observed a significant inverse association between fermented soy product intake and the risk of CVD (multivariate HR in the highest compared with the lowest quartile of fermented soy product intake: 0.80; 95% CI: 0.68, 0.95; P for trend = 0.010), and also found significant inverse associations for natto and isoflavones among fermented soy products. In site-specific analysis, we observed a similar, significant inverse association between fermented soy product intake and the risk of stroke in women. We found no significant association between any soy product and risk of CVD in men or total cancer in both sexes.
conclusionsIntake of fermented soy products such as natto was inversely associated with the risk of CVD in women.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.