Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study.
Miho NozueTaichi ShimazuHadrien CharvatNagisa MoriMichihiro MutohNorie SawadaMotoki IwasakiTaiki YamajiMamami InoueYoshihiro KokuboKazumasa YamagishiHiroyasu IsoShoichiro TsuganePublished in: European journal of clinical nutrition (2020)
Intake of fermented soy products such as natto was inversely associated with the risk of CVD in women.