https://www.mdlinx.com/internal-medicine/medical-news-article/2016/12/05/stroke-mortality-cohort-study-tofu-soy/6968690/?
Clinical Nutrition, 12/05/2016
Nguyen
HN, et al. – In this study, the researchers inspected the relationship
between the intake of tofu, the richest source of dietary soy, with
stroke mortality in a general population cohort of Japanese men and
women. It was observed in the findings that consumption of tofu was
unrelated to the risk of stroke except for cerebral hemorrhage [CH] in
women <65 years of age.
Methods
- In the present study, information involve 9,244 Japanese enrolled in the National Nutrition Survey of Japan in 1980.
- Members 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 utilized to estimate hazard ratios across levels of tofu intake.
Results
- During follow-up, there were 417 passings because of stroke (88 cerebral hemorrhage [CH], 245 cerebral infarction [CI], and 84 of other subtypes).
- It was observed in the findings that among all men, and in women aged 65 years or more, tofu intake was unrelated to each form of stroke.
- The results of this study showed that for young women (<65 years of age), a significantly lower risk of CH in the top versus bottom quartile of tofu intake was watched (Multivariable-adjusted HR=0.26, 95% CI: 0.08-0.85).
- No clue what this previous line means in standard English, especially with no idea of what quartile intake is.
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