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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Summary: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.
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ISSN:0954-3007
1476-5640
1476-5640
DOI:10.1038/s41430-017-0061-2