26/10/2025

ON SUNDAY October 26, 2025 VI theSunday Special

Inside natto’s hidden power for a healthier heart BY AHSRAF WAHAB

What exactly are natto and nattokinase? Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. It’s sticky, strong smelling and packed with nutrients, LQFOXGLQJ SURWHLQ ¿EUH YLWDPLQV QRWDEO\ vitamin K2), probiotics and heart-healthy polyunsaturated fats. Nattokinase, despite its name, is not a kinase – it’s a serine protease enzyme that KHOSV EUHDN GRZQ ¿EULQ D SURWHLQ LQYROYHG in blood clotting. It can be consumed by HDWLQJ QDWWR RU DV D SXUL¿HG VXSSOHPHQW Compared to Omega-3: Similarities and surprises Omega-3 fatty acids (like EPA and DHA) DUH NQRZQ IRU UHGXFLQJ LQÀDPPDWLRQ LP proving blood vessel function, balancing cholesterol and supporting brain health. %XW QDWWRNLQDVH R̆ HUV D GL̆ HUHQW DQJOH

Once only known in Japan, this sticky fermented bean is gaining global attention M ALAYSIA’S population has seen rising rates of hypertension, with about one in three adults af fected, according to the National Health and Morbidity Survey. High blood pressure – a silent but serious risk – contributes to heart disease, stroke and even burdens our healthcare system. That’s why Malaysians are always on the lookout for simple, natural ways to support heart health. Could natto and its superstar enzyme nattokinase be the new crowd favourite, like Omega-3? Risk of hypertension and blood clots Let’s be real – Malaysian food is delicious. However, it’s not always heart-friendly. From nasi lemak drenched in sambal and coconut-rich curries to roti canai with sweetened teh tarik , many of our favourite everyday meals are high in saturated fats, salt and sugar. While satisfying, this kind of diet can increase the risk of hyperten sion, cholesterol buildup and blood clots over time. According to the Ministry of Health’s 2023 National Health and Morbid ity Survey, 30% of Malaysians have high blood pressure and nearly 40% have high cholesterol. That’s no coincidence. Our love for deep-fried foods, processed meats (like luncheon meat, sausages and fast food) and low vegetable intake plays D VLJQL¿FDQW UROH Here’s how some common dietary patterns contribute to heart risk:

• High sodium intake: Many local dishes, such as soy sauce-based stir IULHV VDOWHG ¿VK LQVWDQW QRRGOHV DQG even keropok, are packed with sodium. Excess salt increases blood pressure by retaining fluid and stressing the arteries. • Saturated and trans fats: Found in dishes like curry mee, chicken chop and kuih with coconut cream, these fats raise LDL (bad cholesterol) levels, which can promote plaque buildup and clot formation. • Sugar overload: Popular drinks like iced Milo, three-layer tea and desserts like ais kacang contribute to insulin resistance and inflammation, both of which are linked to poor vascular health. • Lack of fibre and leafy greens: Fibre helps regulate cholesterol and blood sugar, but the average Malaysian plate rarely includes enough ulam, kacang botol or leafy vegetables unless ZH PDNH D FRQVFLRXV H̆ RUW All of these dietary choices, combined with increasingly sedentary lifestyles, create a perfect storm for heart issues. That’s why incorporating natural blood flow supporters like nattokinase and DGMXVWLQJ \RXU GLHW FDQ PDNH D GL̆ HUHQFH

Rich in nattokinase and vitamin K2, natto is being studied for its potential to support üã¾ēŊüũϰØēĢĢßϰŽĢţϰ¾ěßϰłŊľĢě÷ãľϰØĢěãłλ