Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross‐sectional study in Japanese workers

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  • Yang Xiaolin
    Department of Public Health and Applied Nutrition, Institute of Biomedical Science, Tokushima University of Graduate School
  • Nakamoto Mariko
    Department of Public Health and Applied Nutrition, Institute of Biomedical Science, Tokushima University of Graduate School
  • Shuto Emi
    Department of Public Health and Applied Nutrition, Institute of Biomedical Science, Tokushima University of Graduate School
  • Hata Akiko
    Clinical Research Center for Diabetes, Tokushima University Hospital
  • Aki Nanako
    Clinical Research Center for Diabetes, Tokushima University Hospital
  • Shikama Yosuke
    Clinical Research Center for Diabetes, Tokushima University Hospital
  • Bando Yukiko
    Clinical Research Center for Diabetes, Tokushima University Hospital
  • Ichihara Takako
    Department of Nursing, Faculty of Medicine, Kagawa University
  • Minamigawa Takako
    Department of Nursing Science, Institute of Biomedical Science, Tokushima University of Graduate School
  • Kuwamura Yumi
    Department of Nursing Science, Institute of Biomedical Science, Tokushima University of Graduate School
  • Tamura Ayako
    Department of Nursing Science, Institute of Biomedical Science, Tokushima University of Graduate School
  • Uemura Hirokazu
    Department of Preventive Medicine, Institute of Biomedical Science, Tokushima University of Graduate School
  • Arisawa Kokichi
    Department of Preventive Medicine, Institute of Biomedical Science, Tokushima University of Graduate School
  • Funaki Makoto
    Clinical Research Center for Diabetes, Tokushima University Hospital
  • Sakai Tohru
    Department of Public Health and Applied Nutrition, Institute of Biomedical Science, Tokushima University of Graduate School

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  • Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross-sectional study in Japanese workers.

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<p>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. J. Med. Invest. 65:74‐80, February, 2018</p>

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