In Asian countries, soybean is a staple food and a crucial crop. — 123rf
Digestive issues are common worldwide, most of them as a result of stress and poor lifestyle habits.
The World Health Organisation reports that one in three persons experiences some kind of gut problem at any one time with symptoms such as tummy aches, indigestion, heartburn, bloating, constipation and diarrhoea.
Upon consultation with a specialist and after several medical tests, some patients might be diagnosed with gastroesophageal reflux disease (GERD), a condition in which stomach acid repeatedly flows back up into the tube connecting the mouth and stomach.
Other symptoms can include regurgitation of food or sour liquid, difficulty swallowing, coughing, wheezing, and chest pain – especially while lying down at night.
A 2023 survey published in the open access journal BMC Gastroenterology showed that 13.98% of the adult population worldwide is estimated to suffer from GERD.
Locally, the statistics is around 9.7% of the country’s population.
In 2021, gut diseases ranked fourth as the principal cause of private hospitalisation in Malaysia.
GERD treatment includes lifestyle changes, medicines such as proton pump inhibitors and in severe cases, surgery.
Since 70% of our immune system lies in the gut, scientists are constantly finding ways to improve and boost it.
Earlier this year, researchers from UCSI University and health supplement company Nattome collaborated to conduct a clinical study – the first of its kind here – to assess the role of functional foods, specifically fermented soybean, in managing digestive issues such as GERD.
Functional foods are foods that provide health benefits beyond their basic nutrients, such as antioxidants, probiotics and prebiotics.
“One good functional food is fermented soybean, which is a primary plant-based protein source in East Asian countries. Soybean (scientific name Glycine max) is a staple food and a crucial crop in many Asian countries.
“Fermented soybean offers more health benefits than its unfermented counterpart, is recognised for its therapeutic effects and has been proven to possess anti-diabetic, anti-oxidant, anti-cancer and anti-inflammatory properties,” says Dr Tan Chung Keat, an assistant professor of biochemistry at UCSI University.
Asst Prof Tan says fermented soybean offers more health benefits than its unfermented counterpart. — ONG SOON HIN/The Star
Finding relief
The 12-week study comprised 110 participants who had been experiencing heartburn, acid reflux, regurgitation and non- cardiac chest pain for three consecutive months.
Participants were divided into groups and required to take 1g of fermented soybean supplement once daily; to maintain blinding, placebo supplements identical in appearance to the intervention supplements were also administered.
The placebo supplement had the exact composition of ingredients as the intervention supplement but without fermented soybean.
Published in the Aug 2024 issue of the journal Nutrients, results revealed significant improvements in GERD symptoms, quality of life and a marked reduction in inflammatory levels among those who took fermented soy supplements.
“Overall, the study group showed a 47.6% reduction in heartburn symptoms, 40.9% reduction in dyspepsia (indigestion) symptoms, 62.9% reduction in regurgitation symptoms, between 19.8% and 43.5% for various inflammation markers and 13.3% improvement in quality of life in reflux and dyspepsia (QOLRAD),” said Asst Prof Tan, who led the research and shared the results with the media recently.
QOLRAD is a disease-specific assessment tool in the form of a questionnaire, which measures the psychometric conditions of the participants.
The clinical study also showed that participants had an improvement of 16.7% in vitality, 15.1% in eating/drinking problems, 13.3% in emotional distress, 12.3% in sleep disturbance and 10.8% in physical and social functioning,
He said: “The present work provides compelling evidence that fermented soybean supplementation can significantly alleviate GERD symptoms, particularly heartburn and regurgitation, through its anti- inflammatory properties.
“These findings support using fermented soybean supplement as an adjuvant approach in managing GERD, with notable improvements in patients’ quality of life.”
Sensible strategies
Also at the event was dietitian Indra Balaratnam who emphasised that a healthy gut is important for proper digestion of the foods and drinks we consume daily.
“When the foods are digested well, your body’s cells can absorb the nutrients from the foods so that it becomes the foundation of your overall good health, strengthening your immunity and reducing your risk for chronic diseases.
One of the ways to manage GERD symptoms is to practise mindful eating, says Indra.
“Daily good habits for maintaining a healthy gut are eating a balanced diet consisting of a variety of whole grains, lean proteins, vegetables, fruit, nuts and seeds to support the good functioning of the digestive organs; regular exercise, keeping stress levels low; and getting sufficient sleep.”
She also suggests practising mindful eating.
Indra says: “Avoid food and drinks that trigger heartburn and acid reflux.
“Eat small, frequent meals; include probiotic-rich foods daily, eat no later than three to four hours before bedtime and avoid doing vigorous activity soon after a meal.
“These are some strategies that effectively help to tame GERD discomfort.”
