Inverse association of daily fermented soybean paste (“Jang”) intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort

INTRODUCTION: Jang is a fermented soybean paste containing salt and is traditionally used as a substitute for salt to enhance the flavor of foods in Korea. It has been speculated that regular consumption of Jang may lower the risk of metabolic syndrome (MetS). We hypothesized that Jang intake was as...

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Detalles Bibliográficos
Autores principales: Jeong, Su-Ji, Yang, Hee-Jong, Yang, Hee Gun, Ryu, Myeong Seon, Ha, Gwangsu, Jeong, Do Yeon, Park, Sunmin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10040601/
https://www.ncbi.nlm.nih.gov/pubmed/36992908
http://dx.doi.org/10.3389/fnut.2023.1122945

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10040601/
https://www.ncbi.nlm.nih.gov/pubmed/36992908
http://dx.doi.org/10.3389/fnut.2023.1122945

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