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Inverse association between soy food consumption, especially fermented soy products intake and soy isoflavone, and arterial stiffness in Japanese men
https://tokushima-u.repo.nii.ac.jp/records/2005593
https://tokushima-u.repo.nii.ac.jp/records/2005593757113c4-39b7-485e-aff7-a093ad8b2996
| 名前 / ファイル | ライセンス | アクション |
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srep_8_9667.pdf (1.16 MB)
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| Item type | 文献 / Documents(1) | |||||||||||||||||||||||||||||
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| 公開日 | 2018-11-12 | |||||||||||||||||||||||||||||
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| アクセス権 | open access | |||||||||||||||||||||||||||||
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| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||||||||||||||
| 資源タイプ | journal article | |||||||||||||||||||||||||||||
| 出版社版DOI | ||||||||||||||||||||||||||||||
| 関連識別子 | https://doi.org/10.1038/s41598-018-28038-0 | |||||||||||||||||||||||||||||
| 関連名称 | 10.1038/s41598-018-28038-0 | |||||||||||||||||||||||||||||
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| 出版タイプ | VoR | |||||||||||||||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||||||||||||||
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| タイトル | Inverse association between soy food consumption, especially fermented soy products intake and soy isoflavone, and arterial stiffness in Japanese men | |||||||||||||||||||||||||||||
| 著者 |
上村, 浩一
× 上村, 浩一× (勝浦)釜野, 桜子× 中本, 真理子
WEKO
782
× 山口, 美輪× フジオカ, ミホ
× イワサキ, ユウキ
× 有澤, 孝吉
WEKO
1248
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| 内容記述 | Studies on the associations between soy food consumption and arterial stiffness are rare. The aim of the present study was to evaluate their associations in Japanese men. A total of 652 eligible men, aged 35–69 years, who underwent the measurement of brachial-ankle pulse wave velocity (baPWV) as an index of arterial stiffness were evaluated in this cross-sectional study. Information on their lifestyle characteristics, including dietary behavior, was obtained from a structured self-administered questionnaire. The frequency of total soy products as well as fermented and non-fermented soy products intakes was calculated, and the amounts of soy protein and soy isoflavone intakes were also estimated; these were then divided into tertiles and their associations with baPWV values were evaluated using general linear models. Higher frequency of fermented soy products intake was associated with decreased baPWV after adjusting for the multivariable covariates (P value for trend was 0.002, in Model 3). This association did not alter after further adjustment with a biomarker of systemic inflammation (serum high-sensitivity C-reactive protein (hs-CRP)) (P value for trend was 0.001, in Model 4). Total soy isoflavone consumption was also inversely associated with baPWV even after adjusting for multivariable covariates including serum hs-CRP (P value for trend was 0.043, in Model 4); however total soy protein consumption was not. These results demonstrated that greater consumption of soy food, especially fermented soy products and soy isoflavone was associated with reduced arterial stiffness, independent of systemic inflammation, in Japanese men. | |||||||||||||||||||||||||||||
| 書誌情報 |
en : Scientific Reports 巻 8, p. 9667, 発行日 2018-06-25 |
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| 収録物識別子タイプ | ISSN | |||||||||||||||||||||||||||||
| 収録物識別子 | 20452322 | |||||||||||||||||||||||||||||
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| 出版者 | Springer Nature | |||||||||||||||||||||||||||||
| 権利情報 | ||||||||||||||||||||||||||||||
| 権利情報 | © The Author(s) 2018 This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. | |||||||||||||||||||||||||||||
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| 識別子 | 340200 | |||||||||||||||||||||||||||||
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| 言語 | eng | |||||||||||||||||||||||||||||
