Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations

 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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