Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross‐sectional study in Japanese workers

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Author(s)

    • Yang Xiaolin
    • Department of Public Health and Applied Nutrition, Institute of Biomedical Science, Tokushima University of Graduate School
    • Kuwamura Yumi
    • Department of Nursing Science, Institute of Biomedical Science, Tokushima University of Graduate School
    • Tamura Ayako
    • Department of Nursing Science, Institute of Biomedical Science, Tokushima University of Graduate School
    • Uemura Hirokazu
    • Department of Preventive Medicine, Institute of Biomedical Science, Tokushima University of Graduate School
    • Arisawa Kokichi
    • Department of Preventive Medicine, Institute of Biomedical Science, Tokushima University of Graduate School
    • Funaki Makoto
    • Clinical Research Center for Diabetes, Tokushima University Hospital
    • Sakai Tohru
    • Department of Public Health and Applied Nutrition, Institute of Biomedical Science, Tokushima University of Graduate School
    • Nakamoto Mariko
    • Department of Public Health and Applied Nutrition, Institute of Biomedical Science, Tokushima University of Graduate School
    • Shuto Emi
    • Department of Public Health and Applied Nutrition, Institute of Biomedical Science, Tokushima University of Graduate School
    • Hata Akiko
    • Clinical Research Center for Diabetes, Tokushima University Hospital
    • Aki Nanako
    • Clinical Research Center for Diabetes, Tokushima University Hospital
    • Shikama Yosuke
    • Clinical Research Center for Diabetes, Tokushima University Hospital
    • Bando Yukiko
    • Clinical Research Center for Diabetes, Tokushima University Hospital
    • Minamigawa Takako
    • Department of Nursing Science, Institute of Biomedical Science, Tokushima University of Graduate School

Abstract

<p>Epidemiological investigations have shown that consumption of soybeans or soy foods reduces the risk of the development of cardiovascular disease, cancer and osteoporosis. The aim of this study was to determine the associations between different soy foods and inflammatory markers, including high‐sensitivity C‐reactive protein (hs‐CRP), interleukin (IL)‐6, and IL‐18, in Japanese workers. The cross‐sectional study included 1,426 Japanese workers (1,053 men and 373 women) aged 20 to 64 years. Intake of 12 soy foods was estimated by a validated food frequency questionnaire. Associations of total soy foods, fermented soy food, non‐fermented soy food, soy isoflavone with hs‐CRP, IL‐6, and IL‐18 levels were examined by general linear model regression analysis. We found that total fermented soy food intake was inversely associated with multivariable‐adjusted geometric concentration of IL‐6 in men (Q1:1.03 pg/mL, Q5:0.94 pg /mL;P for trend = 0.031). Furthermore, it was shown that IL‐6 concentrations were inversely associated with miso intake (β = ‐0.068;p = 0.034) and soy sauce intake in men (β = ‐0.074;p = 0.018). This study suggests that intake of total fermented soy food, miso and soy sauce be associated with IL‐6 concentrations in Japanese men. J. Med. Invest. 65:74‐80, February, 2018</p>

Journal

  • The Journal of Medical Investigation

    The Journal of Medical Investigation 65(1.2), 74-80, 2018

    Faculty of Medicine Tokushima University

Codes

  • NII Article ID (NAID)
    130006575620
  • NII NACSIS-CAT ID (NCID)
    AA11166929
  • Text Lang
    ENG
  • Article Type
    journal article
  • ISSN
    1343-1420
  • Data Source
    IR  J-STAGE 
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