Dr. Hiroyuki Sumi is a prominent Japanese researcher of natto, a traditional Japanese food made from fermented soybeans. Sumi’s research in the late 1980s shed new light on the health benefits of natto and helped to increase its popularity both in Japan and around the world.

Sumi was born in Nara Prefecture, Japan in 1945. He received his MD in Medicine from Tokushima University. Sumi was a researcher at University of Chicago Medical School when he made his initial breakthrough.

Sumi’s interest in natto began in the early 1980s when he noticed that many Japanese people who regularly consumed the fermented soybean dish had lower rates of cardiovascular disease and other chronic illnesses. Intrigued by this observation, Sumi began to investigate the nutritional and health benefits of natto in more detail.

In 1987, Dr. Hiroyuki Sumi and his team published a groundbreaking study in “Nutrition Research” demonstrating cholesterol-lowering effects of natto. The study found regular consumption of natto leading to significant reduction in blood cholesterol levels. Blood cholesterol levels are a major risk factor for heart disease.

Sumi’s research also revealed that natto contains a unique enzyme called nattokinase, which has potent blood-thinning properties. This discovery inspired further studies on potential therapeutic uses of nattokinase. Some of these studies examined its potential to prevent blood clots and improve circulation.

Thanks to Sumi’s research, natto has become increasingly popular both in Japan and around the world as a health-promoting food. Today, natto is widely available in health food stores and supermarkets. Many people consume it as a natural remedy for high cholesterol, heart disease, and other health conditions.

Sumi’s work on natto has also had broader implications for the study of traditional foods and their health benefits. By demonstrating the health-promoting properties of a traditional Japanese food, Sumi promoted the preservation and promotion of cultural foods and practices passed down through generations.

In addition to his research on natto, Sumi has also contributed significantly to microbiology and biochemistry more broadly. He has authored numerous research papers and books on topics in microbiology. He has also received numerous awards for his contributions to the field.

Overall, Dr. Hiroyuki Sumi’s research on natto has had a significant impact on the way we understand the health benefits of traditional foods. His work has helped to promote the consumption of natto as a healthy food choice and has also highlighted the importance of preserving and promoting traditional foods and practices.