This should not have been posted at all. First, it's from 2001, so over two decades old, and it's not about Soy Sauce the food ingredient, it's about some specific brands of Soy Sauce you could see on some supermarket shelves in one particular country twenty years ago. It is also a short article, more of a reminder or a notice to readers. It just contributes to the general background noise of "Scientists have found ..." that have zero impact on real life and consist of nothing but engagement hooks. It is also questionable how dangerous the ingredients in the problematic soy sauces are to the average consumer, given how little of the stuff is usually used per serving.