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Soy intake and health

BMJ 2020; 368 doi: (Published 29 January 2020) Cite this as: BMJ 2020;368:m247

Linked Research

Association of soy and fermented soy product intake with total and cause specific mortality

  1. Kayo Kurotani, head,
  2. Hidemi Takimoto, director
  1. Department of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo, Japan
  1. Correspondence to: K Kurotani kurotani{at}

Japanese study links fermented soy to lower mortality

Soy has received attention for its potential effects on health.123 Soy is rich in protein, fibre, and unsaturated fat, as well as isoflavones.4 Some components of soy have been associated with beneficial effects on metabolic disorders such as cholesterolaemia5 and obesity.6 Recently, soy has been increasing in popularity not only among vegetarians but also in omnivores in Western countries, although Asian populations have typically eaten soy since ancient times. In Asian countries, especially Japan, several types of soy products are widely consumed, such as tofu (soybean curd), natto (soybean fermented with Bacillus subtilis), and miso (soybean fermented with Aspergillus oryzae). It is, however, still unclear whether different soy products, especially fermented soy products, are associated with specific health effects.

In a linked paper, Katagiri and colleagues (doi: …

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