Soy food and isoflavone intake reduces the risk of cognitive impairment in elderly Japanese women

Data were derived from the National Institute for Longevity Sciences-Longitudinal Study of Aging. Subjects comprised 403 men and 373 women aged 60-81 years at baseline who participated in the follow-up study at least once. Bean, soy product and soy isoflavone intake was assessed using a 3-day dietar...

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Vydáno v:European journal of clinical nutrition Ročník 72; číslo 10; s. 1458 - 1462
Hlavní autoři: Nakamoto, Mariko, Otsuka, Rei, Nishita, Yukiko, Tange, Chikako, Tomida, Makiko, Kato, Yuki, Imai, Tomoko, Sakai, Tohru, Ando, Fujiko, Shimokata, Hiroshi
Médium: Journal Article
Jazyk:angličtina
Vydáno: England Nature Publishing Group 01.10.2018
Témata:
Aged
Aged, 80 and over
Aging
Asian People
Cognition
Cognitive ability
Cognitive Dysfunction - prevention & control
Confidence intervals
Correlation analysis
Diet
Diet Records
Feeding Behavior
Female
Follow-Up Studies
Food intake
Geriatrics
Glycine max - chemistry
Humans
Impairment
Isoflavones
Isoflavones - therapeutic use
Japan
Longitudinal Studies
Male
Middle Aged
Odds Ratio
Older people
Risk reduction
Soy Foods
Soy products
Soybeans
Surveys and Questionnaires
Japan
ISSN:0954-3007, 1476-5640, 1476-5640
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Abstract Data were derived from the National Institute for Longevity Sciences-Longitudinal Study of Aging. Subjects comprised 403 men and 373 women aged 60-81 years at baseline who participated in the follow-up study at least once. Bean, soy product and soy isoflavone intake was assessed using a 3-day dietary record at baseline. Cognitive function was assessed by the Mini-Mental State Examination (MMSE). MMSE scores of ≤23 were used to define cognitive impairment. The relationship between bean, soy product and soy isoflavone intake and cognitive impairment was assessed using a generalized estimating equation. Multivariate-adjusted odds ratios (95% confidence intervals) for cognitive impairment with a 1 s.d. increase in total bean, total soybean and total soy isoflavone intakes were 0.48 (0.28-0.81; p = 0.006), 0.51 (0.32-0.83; p = 0.007), and 0.55 (0.32-0.93; p = 0.026), respectively, in women. Total soybean and soy isoflavone intake might decrease the risk of cognitive impairment in elderly Japanese women.
AbstractList Data were derived from the National Institute for Longevity Sciences-Longitudinal Study of Aging. Subjects comprised 403 men and 373 women aged 60-81 years at baseline who participated in the follow-up study at least once. Bean, soy product and soy isoflavone intake was assessed using a 3-day dietary record at baseline. Cognitive function was assessed by the Mini-Mental State Examination (MMSE). MMSE scores of ≤23 were used to define cognitive impairment. The relationship between bean, soy product and soy isoflavone intake and cognitive impairment was assessed using a generalized estimating equation. Multivariate-adjusted odds ratios (95% confidence intervals) for cognitive impairment with a 1 s.d. increase in total bean, total soybean and total soy isoflavone intakes were 0.48 (0.28-0.81; p = 0.006), 0.51 (0.32-0.83; p = 0.007), and 0.55 (0.32-0.93; p = 0.026), respectively, in women. Total soybean and soy isoflavone intake might decrease the risk of cognitive impairment in elderly Japanese women.Data were derived from the National Institute for Longevity Sciences-Longitudinal Study of Aging. Subjects comprised 403 men and 373 women aged 60-81 years at baseline who participated in the follow-up study at least once. Bean, soy product and soy isoflavone intake was assessed using a 3-day dietary record at baseline. Cognitive function was assessed by the Mini-Mental State Examination (MMSE). MMSE scores of ≤23 were used to define cognitive impairment. The relationship between bean, soy product and soy isoflavone intake and cognitive impairment was assessed using a generalized estimating equation. Multivariate-adjusted odds ratios (95% confidence intervals) for cognitive impairment with a 1 s.d. increase in total bean, total soybean and total soy isoflavone intakes were 0.48 (0.28-0.81; p = 0.006), 0.51 (0.32-0.83; p = 0.007), and 0.55 (0.32-0.93; p = 0.026), respectively, in women. Total soybean and soy isoflavone intake might decrease the risk of cognitive impairment in elderly Japanese women.
Data were derived from the National Institute for Longevity Sciences-Longitudinal Study of Aging. Subjects comprised 403 men and 373 women aged 60-81 years at baseline who participated in the follow-up study at least once. Bean, soy product and soy isoflavone intake was assessed using a 3-day dietary record at baseline. Cognitive function was assessed by the Mini-Mental State Examination (MMSE). MMSE scores of ≤23 were used to define cognitive impairment. The relationship between bean, soy product and soy isoflavone intake and cognitive impairment was assessed using a generalized estimating equation. Multivariate-adjusted odds ratios (95% confidence intervals) for cognitive impairment with a 1 s.d. increase in total bean, total soybean and total soy isoflavone intakes were 0.48 (0.28-0.81; p = 0.006), 0.51 (0.32-0.83; p = 0.007), and 0.55 (0.32-0.93; p = 0.026), respectively, in women. Total soybean and soy isoflavone intake might decrease the risk of cognitive impairment in elderly Japanese women.
Author Tomida, Makiko
Nishita, Yukiko
Tange, Chikako
Ando, Fujiko
Nakamoto, Mariko
Sakai, Tohru
Otsuka, Rei
Shimokata, Hiroshi
Imai, Tomoko
Kato, Yuki
Author_xml – sequence: 1
  givenname: Mariko
  surname: Nakamoto
  fullname: Nakamoto, Mariko
  email: nakamoto@tokushima-u.ac.jp, nakamoto@tokushima-u.ac.jp
  organization: Section of NILS-LSA, National Center for Geriatrics and Gerontology, Aichi, Japan. nakamoto@tokushima-u.ac.jp
– sequence: 2
  givenname: Rei
  surname: Otsuka
  fullname: Otsuka, Rei
  organization: Section of NILS-LSA, National Center for Geriatrics and Gerontology, Aichi, Japan
– sequence: 3
  givenname: Yukiko
  surname: Nishita
  fullname: Nishita, Yukiko
  organization: Section of NILS-LSA, National Center for Geriatrics and Gerontology, Aichi, Japan
– sequence: 4
  givenname: Chikako
  surname: Tange
  fullname: Tange, Chikako
  organization: Section of NILS-LSA, National Center for Geriatrics and Gerontology, Aichi, Japan
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  givenname: Makiko
  surname: Tomida
  fullname: Tomida, Makiko
  organization: Section of NILS-LSA, National Center for Geriatrics and Gerontology, Aichi, Japan
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  givenname: Yuki
  surname: Kato
  fullname: Kato, Yuki
  organization: Faculty of Health and Medical Sciences, Aichi Shukutoku University, Aichi, Japan
– sequence: 7
  givenname: Tomoko
  surname: Imai
  fullname: Imai, Tomoko
  organization: Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts, Kyoto, Japan
– sequence: 8
  givenname: Tohru
  surname: Sakai
  fullname: Sakai, Tohru
  organization: Department of Public Health and Applied Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan
– sequence: 9
  givenname: Fujiko
  surname: Ando
  fullname: Ando, Fujiko
  organization: Faculty of Health and Medical Sciences, Aichi Shukutoku University, Aichi, Japan
– sequence: 10
  givenname: Hiroshi
  surname: Shimokata
  fullname: Shimokata, Hiroshi
  organization: Graduate School of Nutritional Sciences, Nagoya University of Arts and Sciences, Aichi, Japan
BackLink https://www.ncbi.nlm.nih.gov/pubmed/29348624$$D View this record in MEDLINE/PubMed
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Snippet Data were derived from the National Institute for Longevity Sciences-Longitudinal Study of Aging. Subjects comprised 403 men and 373 women aged 60-81 years at...
Data were derived from the National Institute for Longevity Sciences-Longitudinal Study of Aging. Subjects comprised 403 men and 373 women aged 60–81 years at...
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SubjectTerms Aged
Aged, 80 and over
Aging
Asian People
Cognition
Cognitive ability
Cognitive Dysfunction - prevention & control
Confidence intervals
Correlation analysis
Diet
Diet Records
Feeding Behavior
Female
Follow-Up Studies
Food intake
Geriatrics
Glycine max - chemistry
Humans
Impairment
Isoflavones
Isoflavones - therapeutic use
Japan
Longitudinal Studies
Male
Middle Aged
Odds Ratio
Older people
Risk reduction
Soy Foods
Soy products
Soybeans
Surveys and Questionnaires
Title Soy food and isoflavone intake reduces the risk of cognitive impairment in elderly Japanese women
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