Posted by Chantel M. research contributed US National Library of Medicine National Institutes of Health
In the review to assess the varying effects of fermented and non-fermented soy
intake on GC risk in Japanese and Korean populations, twenty studies assessing the effect of the
consumption of fermented soy food on GC risk and 17 studies assessing the effect of the consumption of non-fermented soy food on GC risk were included, posted in PubMed, researchers showed that show that a high level of consumption of non-fermented soy foods, rather than fermented soy foods, is important in reducing GC risk.
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