Soy intake may help lower the risk of cognitive decline

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Scientists from Heinrich Heine University Düsseldorf and elsewhere found that soy intake is linked to a lower risk of cognitive decline.

The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.

Recent studies have found that soybeans and soy foods may reduce the risk of a range of health problems, including stroke, coronary heart disease, and some cancers, as well as improve bone health.

Dementia is a group of thinking and social symptoms that interferes with daily functioning.

Not a specific disease, dementia is a group of conditions characterized by impairment of at least two brain functions, such as memory loss and judgment.

Symptoms include forgetfulness, limited social skills, and thinking abilities so impaired that it interferes with daily functioning.

With the rising number of people living with dementia, the interest in modifiable risk factors including dietary intake for dementia is increasing.

There is a growing body of evidence about soy’s health effects, but the direction and strength of the association between soy intake and the risk of dementia and cognitive decline are still uncertain.

In the current study, researchers aimed to review the evidence linking soy intake to dementia and cognitive function.

The team found some studies showed that a higher intake of total soy products was linked to a lower risk or prevalence of cognitive impairment.

Some studies pointed to an association between higher tofu intake and a lower risk of cognitive function, whereas a higher intake of soybean was associated with better cognitive function.

The researchers suggest that soy is a high-protein alternative to red meat and processed meat.

Previous studies are scarce and have provided contradictory results.

Further studies are needed to clarify the safety and potential preventive effects, particularly in healthy people.

The research was published in Current Opinion in Lipidology and conducted by Edyta Szczerba et al.

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