Speak to the lead researcher involved in new study on the consumption of soy lowering the risk of dementia by producing a helpful metabolite and the right gut bacteria
October 21st, 2020. 3:30PM EDT
Media, please register HERE
A metabolite produced following consumption of dietary soy may decrease a key risk factor for dementia—with the help of the right bacteria, according to a new discovery led by researchers at the University of Pittsburgh Graduate School of Public Health.
The embargoed study will be published in the journal Alzheimer’s & Dementia: Translational Research & Clinical Interventions on October 22nd.
The study found that elderly Japanese men and women who produce equol—a metabolite of dietary soy created by certain types of gut bacteria—display lower levels of white matter lesions within the brain.
“White matter lesions are significant risk factors for cognitive decline, dementia and all-cause mortality,” said lead author Akira Sekikawa, M.D., Ph.D., associate professor of epidemiology at Pitt Public Health. “We found 50% more white matter lesions in people who cannot produce equol compared to people who can produce it, which is a surprisingly huge effect.”
Dr. Sekikawa will take questions from the media in a Newswise Live Event on October 21st at 3:30PM. The event will last approximately 30 minutes.
Media, please register HERE to take part in this event.
Read the embargoed release providing further details here.
