hi marco
Actually most part of soy product intake in my country is unfermented.
A traditional breakfast is soymilk, and normally you will have at least twice tofu (bean curd) a week. They are all not fermented. (bean curd is not fermented) About soy oil, it is the most common cooking oil in my country, my mum used it all the time. Now more families use sunflower oil or olive oil because they are more stable, but if you eat out, it's still mainly soy oil.
Anyway, I have read a study saying fermented soy bioisoflavon got higher bioavailbility, so if the worry existes, it should be more on chinese/japanese/korean side.
Some people also suggest there is racial difference. But the study is that white women respond to soy isoflavon less well than asian. So base on this study, chinese men should still suffer more gyno from soy, and white men won't, even they take the same amount of soy. However it's still not the case.
You can argue that racial difference work in reverse way on men and women (although i don't believe that), you will need to test by yourself then. For me, I will keep eating lots of soy product like how I did at home