A soybean-based diet may reduce asthma symptoms


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In their study of fermented soybean, Japanese scientists discovered that the substance in question can suppress inflammation in animal models.

Although there is an increase in the incidence of asthma due to increasing air pollution and various factors all over the world, scientists continue their studies on the pathogenesis of asthma. Now, Japanese scientists have discovered that the substance in question can suppress inflammation in animal models in their study of fermented soybeans.

Scientists were initially inspired by the 2015 Study of Soy Isoflavones in Asthma. The study in question discusses that dietary soy relieves asthma symptoms, but it has also been reflected in various studies that soy has some anti-allergic effects.

The scientists added products called ImmuBalance containing fermented soybeans to the rats’ diets, and the rats were compared to a control group fed a normal diet.

In the soybean-fed group, the scientists found a decrease in the number of leukocytes (white blood cells) called eosinophils, which is associated with inflammation caused by asthma, and decreased inflammation in the bronchi, and decreased mucus secretion.

The effects of allergic diseases on the gut microbiome have already been studied for a long time. There are also many studies examining the pathogenesis between intestinal flora and asthma.

More work is needed to clarify the research in question, but if the research can be improved and the mechanisms understood more closely, it may be much easier to monitor and control asthma and various allergic diseases in the future.

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