Tempe, a nutritious and healthy food from Indonesia

Tempe is a fermented soy bean product originally made by Central Javanese p eople through fermentation with Rhizopus species. Although there is evidenc e of earlier fermentation of soy, tempe had appeared in the Central Javanes e food pattern in the 1700s. Through its extensive use in main meals and sn acks, it has led to people in the Jakarta prectinct having the highest know n soy intake in the world and accordingly of the isoflavones contained. Thi s provides an unique opportunity to consider the health effects of tempe (a nd soy), both beneficial and potentially toxic. Apparent health benefits ar e bowel health, protection against cardiovascular disease, certain cancers (e.g. breast and prostate) and menopausal health (including bone health). T he long use of tempe at all stages of life, without recognised adverse effe cts, suggests it is relatively safe at the levels of intake seen in Central Java. However, further research on soy, both fermented and non-fermented, in Central Java should yield more insight into the mechanisms of action and the safe ranges of intake.