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Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with Glycemic Variability in Patients with Type 2

Fuyuko Takahashi1, Yoshitaka Hashimoto1, Ayumi Kaji1

  • 1Department of Endocrinology and Metabolism, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, 465, Kajii-cho, Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602-8566, Japan.

Nutrients
|April 30, 2021
PubMed

Keywords:
fermented soy foodsglycemic controlglycemic variabilitymisotype 2 diabetes

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