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February 23, 2023
SEOUL – Eating soy foods like tofu and soybean paste may reduce your risk of stomach cancer, a study found on Wednesday.
A collaborative research team led by Kang Dae Hee and Shin Woo Kyung, professors in the Department of Preventive Medicine at Seoul National University, found that higher consumption of soy or bean-based foods may be associated with a lower risk of stomach cancer. The conclusion was based on studies lasting an average of nine years with 139,267 people—46,953 men and 92,314 women—who participated in the Health Examinees (HEXA) study between 2004 and 2013.
The research team also tried to carefully study the effects of eating soybeans, soybean paste and tofu on stomach cancer by taking part in a survey of 767 respondents who had and did not have cancer.
Soybean paste, also known as South Korean seasoning, is made by fermenting boiled soybeans with salt for several months. Tofu is made from soybeans ground in water that are heated and then coagulated with calcium or magnesium salt minerals.
The results showed that men who ate tofu at least twice a week had a 37% lower risk of developing stomach cancer than men who did not eat tofu in large quantities.
Men who consumed tofu and had a body mass index of less than 23 kg per square meter, or those who were below average weight, were associated with a lower risk of stomach cancer, while men who were obese or overweight, such there were no correlations. was not observed. to the research group.
The research team also found that genistein, a compound found in soy products, and isoflavone, a type of estrogen-like substance produced by plants such as soy, may reduce the risk of stomach cancer.
“Soybean paste made in Korea is believed to be better at preventing stomach cancer, as more physiologically active substances are produced during the long fermentation process,” said Professor Shin.
The study was also published in the latest issue of the European Journal of Nutrition, featuring original articles, reviews and brief communications in the field of nutritional sciences.
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