A research team in Japan recently found that pregnant women who eat soy products such as tofu and natto have a lower proportion of depression during pregnancy. This may be due to the fact that isoflavones in soybeans play a role.
Ehime University in Japan issued a communique a few days ago, saying that the university and Tokyo University researchers have cooperated to carry out this research. The research team used 1745 as the target. After excluding smoking, income, age, and other influencing factors, they investigated and analyzed their mental health status and the daily intake of soy products such as tofu, natto and miso soup.
The research team divided them into four groups according to the intake of pregnant women's soy products, and focused on analyzing the relationship between the intake of soy products and depression during pregnancy. The results showed that the proportion of pregnant women who participated in the study of depression in pregnancy as a whole was 19.3%. The more soy products were taken, the lower the proportion of depression. Of these, the highest proportion of soy products (average daily intake of 93) and the lowest (average daily intake of 21) were 37% lower than the proportion of depression.
The research team believes that women's estrogen levels change greatly before and after production and are prone to depression; and the isoflavones contained in soybeans have estrogen-like effects and may have the effect of suppressing depression.
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