ID | 111414 |
Title Alternative | 発酵大豆食品の摂取と炎症マーカーの関連 : 日本人労働者における横断研究
Fermented soy food and inflammatory makers
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Author |
Yang, Xiaolin
Tokushima University
Nakamoto, Mariko
Tokushima University
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Aki, Nanako
Tokushima University
Bando, Yukiko
Tokushima University
Kuwamura, Yumi
Tokushima University
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Tamura, Ayako
Tokushima University
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Arisawa, Kokichi
Tokushima University
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Funaki, Makoto
Tokushima University
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Sakai, Tohru
Tokushima University
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Keywords | Soy
Fermented soy food
Inflammation
Interleukin-6
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Content Type |
Thesis or Dissertation
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Description | Epidemiological investigations have shown that consumption of soybeans or soy foods reduces the risk of the development of cardiovascular disease, cancer and osteoporosis. The aim of this study was to determine the associations between different soy foods and inflammatory markers, including high-sensitivity C-reactive protein (hs-CRP), interleukin (IL)-6, and IL-18, in Japanese workers. The cross-sectional study included 1,426 Japanese workers (1,053 men and 373 women) aged 20 to 64 years. Intake of 12 soy foods was estimated by a validated food frequency questionnaire. Associations of total soy foods, fermented soy food, non-fermented soy food, soy isoflavone with hs-CRP, IL-6, and IL-18 levels were examined by general linear model regression analysis. We found that total fermented soy food intake was inversely associated with multivariable-adjusted geometric concentration of IL-6 in men (Q1 : 1.03 pg/mL, Q5 : 0.94 pg/mL ; P for trend = 0.031). Furthermore, it was shown that IL-6 concentrations were inversely associated with miso intake (β= -0.068 ; p = 0.034) and soy sauce intake in men (β= -0.074 ; p = 0.018). This study suggests that intake of total fermented soy food, miso and soy sauce be associated with IL-6 concentrations in Japanese men.
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Journal Title |
The Journal of Medical Investigation
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ISSN | 13496867
13431420
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NCID | AA11166929
AA12022913
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Publisher | Faculty of Medicine Tokushima University
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Volume | 65
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Issue | 1-2
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Start Page | 74
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End Page | 80
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Sort Key | 74
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Published Date | 2018-02
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Remark | 内容要旨・審査要旨・論文本文の公開
本論文は,著者Xiaolin Yangの学位論文として提出され,学位審査・授与の対象となっている。 著者表記誤記あり(誤)Takako Minamigawa→(正)Takako Minagawa |
EDB ID | |
DOI (Published Version) | |
URL ( Publisher's Version ) | |
FullText File | |
language |
eng
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TextVersion |
ETD
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MEXT report number | 甲第3144号
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Diploma Number | 甲栄第253号
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Granted Date | 2018-03-23
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Degree Name |
Doctor of Nutritional Science
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Grantor |
Tokushima University
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departments |
Medical Sciences
University Hospital
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