BMJ:发酵豆制品或可降低死亡率
  • 纳入45-74岁的42750名男性和50165名女性进行前瞻性队列研究,在14.8年随访期间出现13303例死亡;
  • 在多变量调整模型中,总豆制品摄入量与总死亡率无统计学相关性;
  • 发酵豆制品摄入量与男女的全因死亡率均呈负相关,摄入量最高的五分位人群与最低的五分位人群相比,男性和女性的危险比分别为0.90和0.89;
  • 纳豆摄入量与男女的总心血管疾病相关死亡率均呈统计学负相关。
主编推荐语
flying dutchman
BMJ近期发表的一项基于日本人群的前瞻性队列研究分析发现,总豆制品摄入与死亡率没有统计学相关性,但发酵豆制品与男女的总死亡率均呈统计学负相关。发酵豆制品中,研究人员进一步发现了纳豆摄入与心血管疾病相关死亡率的负相关关系。
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Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study

大豆和发酵豆制品摄入量与总死亡率和病因特异性死亡率的关系:前瞻性队列研究

10.1136/bmj.m34

01-29, Article

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Objective : To investigate the association between several types of soy products and all cause and cause specific mortality.
Design : Population based cohort study.
Setting : Japan Public Health Centre-based Prospective Study, which includes 11 public health centre areas in Japan.
Participants: 92 915 participants (42 750 men and 50 165 women) aged 45 to 74 years.
Exposures : Intake of total soy products, fermented soy products (natto and miso), non-fermented soy products, and tofu from a five year survey questionnaire.
Main outcome measures: All cause and cause specific mortality (cancer, total cardiovascular disease, heart disease, cerebrovascular disease, respiratory disease, and injury) obtained from residential registries and death certificates.
Results: During 14.8 years of follow-up, 13 303 deaths were identified. In the multivariable adjusted models, intake of total soy products was not significantly associated with total mortality. Compared with the lowest fifth of total soy product intake, the hazard ratios in the highest fifth were 0.98 (95% confidence interval 0.91 to 1.06, Ptrend=0.43) in men and 0.98 (0.89 to 1.08, Ptrend=0.46) in women. Intake of fermented soy products was inversely associated with all cause mortality in both sexes (highest versus lowest fifth: 0.90 (0.83 to 0.97), Ptrend=0.05 in men, and 0.89 (0.80 to 0.98), Ptrend=0.01 in women). Natto showed significant and inverse associations with total cardiovascular disease related mortality in both sexes.
Conclusions: In this study a higher intake of fermented soy was associated with a lower risk of mortality. A significant association between intake of total soy products and all cause mortality was not, however, observed. The findings should be interpreted with caution because the significant association of fermented soy products might be attenuated by unadjusted residual confounding.

First Authors:
Ryoko Katagiri

Correspondence Authors:
Norie Sawada

All Authors:
Ryoko Katagiri,Norie Sawada,Atsushi Goto,Taiki Yamaji,Motoki Iwasaki,Mitsuhiko Noda,Hiroyasu Iso,Shoichiro Tsugane,for the Japan Public Health Center-based Prospective Study Group

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