Cohort Study: Fermented Soy Products Linked to Lower Mortality Risk

Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study – The BMJ (free)

Editorial: Soy intake and health – The BMJ (free)

Commentary: Fermented soy in diet linked to lower mortality risk – OnMedica (free)

Related Commentary on Twitter

New research finds a higher intake of fermented soy was associated with a lower risk of mortality. A significant association between intake of total soy products and all cause mortality was not, however, observed https://t.co/b5WAzvDQx8

— The BMJ (@bmj_latest) January 31, 2020