SYDNEY - Consuming soy milk and tofu could cut down the risk of developing chronic obstructive pulmonary disease (COPD).
COPD, which develops as a result of smoking, can cause coughing that produces large amounts of mucus (a slimy substance), wheezing, shortness of breath, chest tightness, and other symptoms.
The study was led by Curtin University of Technology’s (CUT) Andy Lee and his colleagues from Curtin’s Health Innovation Research Institute (CHIRI) and representatives from four Japanese hospitals.
Lee, a professor, said the research, conducted in Japan, found that people who consumed more than 75 grams of soy products daily had the most health benefits.
We also found that people who consumed at least 50 grams of soy products per day reduced their risk of developing COPD and respiratory symptoms, he said.
Lee warned that although the research found that soy consumption could reduce the risk of COPD, it did not mean smokers should continue with the habit.
Our research showed that long-term soy consumption was associated with improved lung function and a reduction in the risk of COPD, said a CUT release.
The soy food products looked at in the study included tofu, natto, bean sprouts and soy milk.
These results were published on Monday in Respiratory Research.