Frequent consumption of fermented soy foods may increase an individual’s chances of developing stomach cancer.

This study examined the relationship between the consumption of fermented and non-fermented soy foods and gastric (stomach) cancer development risk in Japanese and Korean populations. Researchers conducted a thorough meta-analysis on data extracted from 37 published studies.

Researchers observed a low prevalence of gastric cancer in subjects with high intake of non-fermented soy foods. On the other hand, increased consumption of fermented soy foods was found to elevate stomach cancer risk in this study. The results of this meta-analysis show that individuals who regularly eat large servings of non-fermented soy foods are less likely to develop stomach cancer than those on diets high in fermented soy foods.