51. Dietary tofu intake and long-term risk of death from stroke in a general population
- Author
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Hirotsugu Ueshima, Robert D. Abbott, Akira Fujiyoshi, Akira Okayama, Naoko Miyagawa, Kiyomi Sakata, Nagako Okuda, Naoyuki Takashima, Hideaki Nakagawa, Toshiyuki Ojima, Yusuke Arai, Katsushi Yoshita, Ho N. Nguyen, Takayoshi Ohkubo, Katsuyuki Miura, Tomonori Okamura, and Aya Kadota
- Subjects
Adult ,Male ,medicine.medical_specialty ,Population ,030204 cardiovascular system & hematology ,Critical Care and Intensive Care Medicine ,Cohort Studies ,03 medical and health sciences ,0302 clinical medicine ,Japan ,Environmental health ,medicine ,Humans ,030212 general & internal medicine ,Prospective cohort study ,education ,Stroke ,Aged ,education.field_of_study ,Nutrition and Dietetics ,business.industry ,Proportional hazards model ,Hazard ratio ,Soy Foods ,Middle Aged ,Nutrition Surveys ,medicine.disease ,Diet ,Saturated fatty acid ,Physical therapy ,Female ,business ,Body mass index ,Cohort study - Abstract
Although dietary soy intake is linked with health benefits, a relation with stroke has not been established. The present study examined the association between the intake of tofu, the richest source of dietary soy, with stroke mortality in a general population cohort of Japanese men and women.Data comprise 9244 Japanese enrolled in the National Nutrition Survey of Japan in 1980. Participants were free of cardiovascular disease and followed for 24 years. Dietary intake was estimated from 3-day weighed food records. Multivariable Cox regression models were used to estimate hazard ratios across levels of tofu intake.During follow-up, there were 417 deaths due to stroke (88 cerebral hemorrhage [CH], 245 cerebral infarction [CI], and 84 of other subtypes). Among all men, and in women aged 65 years or more, tofu intake was unrelated to each form of stroke. For young women (65 years of age), a significantly lower risk of CH in the top versus bottom quartile of tofu intake was observed (Multivariable-adjusted HR = 0.26, 95% CI: 0.08-0.85).In this large prospective study with long follow-up of Japanese men and women, consumption of tofu was unrelated to the risk of stroke except for CH in women65 years of age. Whether the association in younger women is real or due to chance alone warrants further study.
- Published
- 2018