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

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

IntroductionJang 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 asso...

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Bibliographic Details
Main Authors: Su-Ji Jeong, Hee-Jong Yang, Hee Gun Yang, Myeong Seon Ryu, Gwangsu Ha, Do Yeon Jeong, Sunmin Park
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-03-01
Series:Frontiers in Nutrition
Subjects:
fermented soybean paste
Jang
sodium
metabolic syndrome
body fat
hypertension
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1122945/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1122945/full

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