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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Bibliographic Details
Published in:	European journal of clinical nutrition Vol. 72; no. 10; pp. 1458 - 1462
Main Authors:	Nakamoto, Mariko, Otsuka, Rei, Nishita, Yukiko, Tange, Chikako, Tomida, Makiko, Kato, Yuki, Imai, Tomoko, Sakai, Tohru, Ando, Fujiko, Shimokata, Hiroshi
Format:	Journal Article
Language:	English
Published:	England Nature Publishing Group 01.10.2018
Subjects:	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
Online Access:	Get full text
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