Sunchang-gun Proves Health Benefits of Fermented Food "Soy Sauce"

Memory Enhancement, Maintenance of Body Water Metabolism, and Blood Sugar Improvement

Jeonbuk Sunchang-gun Fermentation Microorganism Industry Promotion Foundation has scientifically proven the remarkable health benefits of soy sauce, a traditional fermented food.

Jeonbuk Sunchang-gun Fermentation Microorganism Industry Promotion Foundation has scientifically proven the remarkable health benefits of soy sauce, a traditional fermented food. Photo by Sunchang-gun

According to the county on July 7, the recent study revealed that soy sauce has positive effects on memory improvement, maintenance of body water metabolism, and blood sugar control. The results were published in the world-renowned nutrition journal Nutrients, drawing significant attention from the academic community.

This research was planned to address the increasing prevalence of cognitive decline and metabolic diseases in the rapidly aging Korean society. The Foundation collaborated with Professor Park Sunmin’s team at Hoseo University to conduct experiments in which laboratory mice with cognitive impairment were fed soy sauce for a certain period.

After observing the effects of soy sauce intake on the mice, the research team reported that the mice showed improvements in memory, maintenance of body water balance, blood sugar regulation, and enhancement of gut health.

In particular, soy sauce consumption was found to reduce neuronal cell death in the brain, confirming its anti-dementia effects. Additionally, the study noted improvements in water metabolism through the regulation of homeostasis-related hormone systems and stabilization of blood sugar levels through enhanced insulin sensitivity.

The proportion of beneficial gut bacteria, such as lactic acid bacteria, also increased after soy sauce consumption, leading to improved gut health. This is an important discovery that demonstrates the multifaceted positive impact of soy sauce, as a fermented food, on human health.

The results of this study show that our traditional fermented foods possess value not only as simple seasonings but also as functional health foods. This is particularly meaningful as it suggests potential benefits for modern issues such as dementia, diabetes, and gut health.

Choi Youngil, the county governor, stated, "This research is an important achievement that scientifically proves the excellence of traditional fermented foods," and added, "We will continue to raise consumer awareness of traditional sauces and do our best to lay the foundation for their emergence as global foods."