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Soy consumption reduces risk of ischemic stroke: a case-control study in southern china.

​Generous consumption of soy foods may help to ward off ischemic stroke.

This study evaluated the effect of high dietary ingestion of soy foods on the risk of having ischemic stroke. Researchers collated and analyzed data on soy intake levels and relative risk of ischemic stroke among 838 men and women living in Southern China. 

Researchers found out that increased consumption of soy foods decreased the risk of suffering from ischemic stroke. "The results provided evidence of an inverse association between habitual soy food consumption and the risk of ischemic stroke for Chinese adults," the authors concluded. 

Research Summary Information

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