味噌對健康好嗎｜Is Miso That Healthy?

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參考資料
Dietary Patterns Rich in Soybean Products, Vegetables, Fish, Fruits, and Miso Soup Were Inversely Associated with Fatty Liver Index: The Nagahama Study
https://pubmed.ncbi.nlm.nih.gov/40024...
Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)
https://www.sciencedirect.com/science...
Hypoallergenicity of various miso pastes manufactured in Japan
https://pubmed.ncbi.nlm.nih.gov/24418...
Feasibility and effect on blood pressure of 6-week trial of low sodium soy sauce and miso (fermented soybean paste)
https://pubmed.ncbi.nlm.nih.gov/12808...
Japanese Traditional Miso and Koji Making
https://pubmed.ncbi.nlm.nih.gov/34356...
Salty Food Preference and Intake and Risk of Gastric Cancer: The JACC Study
https://pmc.ncbi.nlm.nih.gov/articles...
Miso: A traditional nutritious & health‐endorsing fermented product
https://pmc.ncbi.nlm.nih.gov/articles...
Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension.
https://www.nature.com/articles/s4144...
Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate
https://pubmed.ncbi.nlm.nih.gov/32867...
The Effects of the Habitual Consumption of Miso Soup on the Blood Pressure and Heart Rate of Japanese Adults: A Cross-sectional Study of a Health Examination
https://pubmed.ncbi.nlm.nih.gov/28049...
Reduction in Gastroesophageal Reflux Disease Symptoms Is Associated with Miso Soup Intake in a Population-Based Cross-Sectional Study: The Nagahama Study
https://pubmed.ncbi.nlm.nih.gov/30381...
Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with Glycemic Variability in Patients with Type 2 Diabetes: A Cross-Sectional Study
https://pubmed.ncbi.nlm.nih.gov/33924...
Inverse association between soya food consumption and insulin resistance in Japanese adults
https://pubmed.ncbi.nlm.nih.gov/25382...