Katagiri R, Sawada N, Goto A, et al. - A population-based cohort study was designed to examine the relationship between several types of soy products and all-cause and cause-specific mortality. A sum of 92,915 individuals (42,750 men and 50 165 women) aged 45 to 74 years were recruited in Japan. A total of 13,303 deaths were distinguished during 14.8 years of follow-up. The intake of total soy products was not significantly correlated with total mortality in the multivariable-adjusted models. It was recorded that a higher intake of fermented soy was correlated with a lower risk of mortality. A significant relationship between intake of total soy products and all-cause mortality was not, nevertheless, observed. The conclusions should be interpreted with caution because the significant relationship of fermented soy products might be attenuated by unadjusted residual confounding.