Study is here: https://www.bmj.com/content/368/bmj.m34 …
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This is the same old nutritional epidemiology study we've seen so many times before: 1. ask people what they eat (once) 2. wait for a decade 3. see who's died 4. OMG RESULTS MUST BE THE FOOD
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Basically, the researchers asked people one time how much soy, and particularly fermented soy, they ate, then followed them up a decade later to see if it impacted their healthpic.twitter.com/UuAlhqHR81
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Soy didn't do much/anything for your health But there was a very slight trend towards dying less if you ate more FERMENTED soy, specifically
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But, as ever, it's pretty vague stuff. After correcting for all the common variables (age, sex, income etc), there was a marginally significant trend with no biological gradient towards a benefit for fermented soy
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However, this was mostly for total mortality. For individual causes of death - cancer, heart disease etc - there wasn't the same benefit
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And the study tested DOZENS of associations, without really doing much to correct for them In other words, good chance it's all just statistical noise
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And seriously, the likelihood that eating a bit more fermented soy will save your life because it's got a few nice chemicals in it is, in my opinion, extremely low Much more likely that this is just residual confounding writ large
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Anyway, it's another vague correlation that I'm sure
@TamarHaspel will love. Nutritional epidemiology at it's most tediously sillyShow this thread -
TL:DR - This study didn't really prove much - People who eat more fermented soy might live longer - Doesn't mean it's because soy is magically healthsome
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