Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study
Miho Nozue, Shoichiro Tsugane(International University of Health and Welfare), Yoshihiro Kokubo(National Cerebral and Cardiovascular Center), Motoki Iwasaki, Kazumasa Yamagishi(University of Tsukuba), Taiki Yamaji, Nagisa Mori, Norie Sawada(National Cancer Center), Hiroyasu Iso(National Center for Global Health and Medicine), Manami Inoue(Fukuoka University), Taichi Shimazu, Hadrien Charvat(Juntendo University), Michihiro Mutoh(Kyoto Prefectural University of Medicine)
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