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日本岐阜大学日前发布的一项大规模调查研究发现,常吃纳豆的日本人比不常吃纳豆的日本人死于脑中风的风险要低约30%。这可能和纳豆中含有的纳豆激酶有关,纳豆激酶具有防止血管堵塞的作用。新华社报道,岐阜大学的研究人员于1992年调查了岐阜县约2万9000人的健康状态和饮食习惯等情况,并于16年后再次调查了这些人的生存状态和死因等情况。在这一期间,共有677人死于脑中
Japan’s Gifu University recently released a large-scale survey found that eat natto Japanese than those who do not eat natto, the risk of death from stroke in the brain by about 30%. This may be related to natto natto kinase, natto kinase has the role of preventing blood clots. Xinhua News Agency reported that researchers from Gifu University investigated the health status and eating habits of some 29,000 people in Gifu Prefecture in 1992 and investigated again the living conditions and causes of death of these people after 16 years. During this period, a total of 677 people died in the brain