Kojima A, Ikehara S, Kamiya K, et al. - By performing this prospective cohort study, researchers examined the link between habitual natto (Japanese fermented soybeans) consumption and the risk of osteoporotic fractures among 1,417 postmenopausal Japanese women who took part in the Japanese Population-Based Osteoporosis cohort study in 1996, 1999, 2002, and 2006 and were aged ≥ 45 y at baseline. The development of osteoporotic fractures was noted in 172 women during 17,699 person-years of follow-up (median, 15.2 y). The HRs vs those of < 1 pack (about 40 g)/wk natto consumption were estimated to be 0.72 and 0.51 for 1–6 and ≥ 7 packs/wk, respectively, following adjustment for age and bone mineral density (BMD) at the total hip. The HRs were estimated to be 0.79 and 0.56 for 1–6 and ≥ 7 packs/wk, respectively, following further adjustment for BMI, history of osteoporotic fractures, history of myocardial infarction or stroke, diabetes mellitus, current smoking, alcohol consumption, frequency of tofu and other soybean product consumptions, and dietary calcium consumption. Experts concluded a possible link between habitual natto consumption and a decreased risk of osteoporotic fractures, independent of confounding factors, including BMD, among Japanese postmenopausal women.