Summary

Eur J Clin Nutr. 2018 Oct;72(10):1458-1462. doi: 10.1038/s41430-017-0061-2. Epub 2018 Jan 18.

Soy food and isoflavone intake reduces the risk of cognitive impairment in elderly Japanese women.

Abstract:

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.

日本語要旨:

大豆製品およびイソフラボンの摂取は日本人高齢女性の認知機能低下リスクを抑制した。

PMID:  29348624

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