Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study

Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study

Insulin resistance is a risk of sarcopenia, and the presence of sarcopenia is high in patients with type 2 diabetes (T2DM). It has been reported that habitual miso soup consumption was associated with lower insulin resistance. However, the association between habitual miso consumption and the presen...

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Bibliographic Details
Main Authors: Fuyuko Takahashi, Yoshitaka Hashimoto, Ayumi Kaji, Ryosuke Sakai, Yuka Kawate, Takuro Okamura, Noriyuki Kitagawa, Hiroshi Okada, Naoko Nakanishi, Saori Majima, Takafumi Senmaru, Emi Ushigome, Masahide Hamaguchi, Mai Asano, Masahiro Yamazaki, Michiaki Fukui
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Nutrients
Subjects:
fermented soy foods
miso
sarcopenia
type 2 diabetes
Online Access:https://www.mdpi.com/2072-6643/13/1/72

Internet

https://www.mdpi.com/2072-6643/13/1/72

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