A recent cross-sectional study examining data from 27,003 adults in Northeast China has linked higher consumption of processed bean products and soy isoflavones to a reduced likelihood of chronic kidney disease.
Dietary Compounds and Kidney Health
Further analysis revealed that the protective correlation involving soy isoflavones appeared stronger among female participants. However, because the research was observational in nature, study authors noted that the findings cannot definitively establish a direct cause-and-effect relationship or prove that these specific foods actively protect against the development of kidney disease.
