• Natto consumption is negatively correlated with mild cognitive impairment. • Natto consumption is negatively correlated with depressive symptoms. • Natto consumption of 2 to 3 times per week or more is significant. • Natto consumption helps maintain cognitive function and mental health. The association of the consumption of natto, a traditional Japanese fermented food, with mild cognitive impairment (MCI) and depressive symptoms remains poorly understood. We hypothesized that natto consumption may be negatively associated with MCI and depressive symptoms among older Japanese adults. We analyzed 616 individuals aged 65 years and older in the logistic regression model. We adjusted for age, sex, living alone, educational level, medication history, physical frailty, dietary diversity, tofu/atsuage (fried tofu) consumption habits, and miso soup consumption habits. The logistic regression analysis showed that natto consumption habits were negatively associated with MCI, even after adjustment (odds ratio OR: 0.63; p=0.025). Natto consumption habits were also negatively associated with depressive symptoms (OR: 0.63; p=0.037). Our findings indicate that natto consumption may be a simple and sustainable approach for maintaining cognitive function and mental health. We investigated the association of natto consumption habits with mild cognitive impairment (MCI) and depressive symptoms among 616 older Japanese adults aged 65 years or older. The logistic regression analysis showed that natto consumption habits were negatively associated with MCI and depressive symptoms after adjustment. Natto consumption may be a simple and sustainable approach to support cognitive and mental health in older adults.
Araki et al. (Wed,) studied this question.