Reduce the risk of certain cancers

Certain cancers may be protected against by miso. Possibly the first is stomach cancer. Consistently, observational studies have linked excessive salt diets to stomach cancer. But unlike other high-salt meals, miso doesn't seem to raise the risk of stomach cancer despite having a high salt concentration. One research, for instance, compared miso to items high in salts, such as pickled dishes, processed meats, and salted seafood. The incidence of stomach cancer was shown to be 24–27% greater in association with fish, meat, and pickled foods, but not with miso. According to experts, this could be because of the beneficial substances in soy, which might potentially counteract the cancer-promoting effects of salt.

Furthermore, consuming miso may lower your chance of developing breast, colon, stomach, and lung cancer, according to animal research. Particularly for cultivars that are fermented for 180 days or more, this appears to be the case. Miso may be fermented for anything from a few weeks to three years. In general, longer fermentation durations result in darker, more potent miso. According to research, frequent miso consumption in humans may cut the incidence of breast and liver cancer by 50–54 percent. For postmenopausal women, breast cancer prevention seems to be very advantageous. This spice is also a good source of antioxidants, which might protect your body's cells from free radical cellular damage, which has been related to cancer.