Soy foods
From the YapSpan Longevity Wiki · Updated 2026-10-01
Soy foods are made from soybeans, a legume native to East Asia. They include whole foods such as edamame, traditional products such as tofu, tempeh, miso and natto, and soy milk. Soybeans are high in protein and contain isoflavones, plant compounds with a structure similar to the hormone estrogen. Intake is much higher in East Asian diets than in most Western diets.
An updated meta-analysis (a study that pools the results of earlier studies) of cohort studies (studies that follow groups of people over time) found that the highest intake of soy products was associated with 8% lower all-cause mortality (death from any cause) than the lowest [1]. The evidence is observational, and an earlier, smaller meta-analysis found no significant association.
- The highest soy product intake went with a hazard ratio (a measure of how fast deaths occur in one group compared with another) of 0.92 for all-cause mortality and also for cardiovascular disease mortality, compared with the lowest [1].
- In a Guangzhou study of 29,825 adults aged 50 and over, eating soy products 1-6 times a week was linked to 9% lower all-cause mortality than eating none [1].
- In a review of 23 prospective studies, soy foods were linked to 12% lower cancer mortality [2].
- People with the highest soy isoflavone intake had 10% lower all-cause mortality than those with the lowest [2].
- An earlier meta-analysis of 7 studies found no significant all-cause association for soy products [3].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.