Study links processed bean products and soy compounds to reduced kidney disease risk

A cross-sectional study involving 27,003 adults in Northeast China found that higher consumption of processed bean products and soy isoflavones is associated with lower odds of chronic kidney disease. The association with soy isoflavones was notably stronger in women, though the observational nature of the study means causation cannot be confirmed. Plain bean intake showed no significant link to kidney disease risk.

Originally published by gnews