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豆酱(日本味噌)是人们喜欢食用的发酵食品,但其所含食盐量较高(日本豆酱含盐量10%～13%),而盐分过量摄入被认为是胃癌、高血压等生活方式疾病的致病因子。日本的免疫学调查表明经常喝酱汤的人,癌症发病率低,为此,笔者做了动物试验,研究了在饵料中,分别以豆酱形式添加食盐与以食盐的形式直接添加对癌症、高血压的影响,以及添加不同发酵时间的豆酱对胃癌的抑制效果。试验结果表明:在盐分含量相同的情况下,以豆酱形式添加食盐的饵料不仅不会增加胃癌的发病率,相反能抑制胃癌的发生,而且随着豆酱发酵时间的延长,对胃癌的抑制效果越强;另外也不会引起血压升高。因此,建议将以豆酱为原料制作的酱汤做为健康食品进行推广。
Bean paste (Japanese miso) is a fermented food that people like to eat, but it contains a high amount of salt (Japanese bean paste, salt content of 10% to 13%), and excessive salt intake is considered to be gastric cancer, hypertension and other life Pathogenic factors of the disease. Japan’s immunological survey showed that people who often drink miso soup have a low incidence of cancer. To this end, the author conducted an animal experiment to study the effects of adding salt to bean paste and salt in the form of direct addition to cancer, The effect of high blood pressure and the inhibitory effect of bean curd with different fermentation time on gastric cancer. The results showed that the addition of salt in the form of soya bean paste not only did not increase the incidence of gastric cancer, but inhibited the occurrence of gastric cancer at the same salt content, and inhibited gastric cancer with the prolongation of soybean paste fermentation time The stronger the effect; the other will not cause the blood pressure to rise. Therefore, it is advisable to promote miso soup made from bean paste as a healthy food.