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Soy food consumption is associated with lower risk of coronary heart disease in Chinese women.

Abstract

Soy food intake has been shown to have beneficial effects on cardiovascular disease risk factors. Data directly linking soy food intake to clinical outcomes of cardiovascular disease, however, are sparse. We examined the relationship between soy food intake and incidence of coronary heart disease (CHD) among participants in the Shanghai Women's Health Study, a population-based prospective cohort study of approximately 75000 Chinese women aged 40-70 y at the baseline survey that was conducted from 1997 to 2000. Included in this study were 64915 women without previously diagnosed CHD, stroke, cancer and diabetes at baseline. Information on usual intake of soy foods was obtained at baseline through an in-person interview using a validated food-frequency questionnaire. Cohort members were followed biennially through in-person interviews. After a mean of 2.5 y (162277 person-years) of follow-up, 62 incident cases of CHD (43 nonfatal myocardial infarctions and 19 CHD deaths) were documented. There was a clear monotonic dose-response relationship between soy food intake and risk of total CHD (P for trend = 0.003) with an adjusted relative risk (RR) of 0.25 (95% CI, 0.10-0.63) observed for women in the highest vs. the lowest quartile of total soy protein intake. The inverse association was more pronounced for nonfatal myocardial infarction (RR = 0.14; 95% CI, 0.04-0.48 for the highest vs. the lowest quartile of intake; P for trend = 0.001). This study provides, for the first time, direct evidence that soy food consumption may reduce the risk of CHD in women.

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  • Authors+Show Affiliations

    ,

    Department of Medicine, Center for Health Services Research, Vanderbilt University, Nashville, TN 37232, USA.

    , , , , , ,

    Source

    The Journal of nutrition 133:9 2003 Sep pg 2874-8

    MeSH

    Adult
    Aged
    Cohort Studies
    Coronary Disease
    Eating
    Female
    Health Surveys
    Humans
    Incidence
    Interviews as Topic
    Middle Aged
    Myocardial Infarction
    Prospective Studies
    Risk
    Soybeans
    Surveys and Questionnaires

    Pub Type(s)

    Journal Article
    Research Support, U.S. Gov't, P.H.S.

    Language

    eng

    PubMed ID

    12949380

    Citation

    Zhang, Xianglan, et al. "Soy Food Consumption Is Associated With Lower Risk of Coronary Heart Disease in Chinese Women." The Journal of Nutrition, vol. 133, no. 9, 2003, pp. 2874-8.
    Zhang X, Shu XO, Gao YT, et al. Soy food consumption is associated with lower risk of coronary heart disease in Chinese women. J Nutr. 2003;133(9):2874-8.
    Zhang, X., Shu, X. O., Gao, Y. T., Yang, G., Li, Q., Li, H., ... Zheng, W. (2003). Soy food consumption is associated with lower risk of coronary heart disease in Chinese women. The Journal of Nutrition, 133(9), pp. 2874-8.
    Zhang X, et al. Soy Food Consumption Is Associated With Lower Risk of Coronary Heart Disease in Chinese Women. J Nutr. 2003;133(9):2874-8. PubMed PMID: 12949380.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Soy food consumption is associated with lower risk of coronary heart disease in Chinese women. AU - Zhang,Xianglan, AU - Shu,Xiao Ou, AU - Gao,Yu-Tang, AU - Yang,Gong, AU - Li,Qi, AU - Li,Honglan, AU - Jin,Fan, AU - Zheng,Wei, PY - 2003/9/2/pubmed PY - 2003/10/29/medline PY - 2003/9/2/entrez SP - 2874 EP - 8 JF - The Journal of nutrition JO - J. Nutr. VL - 133 IS - 9 N2 - Soy food intake has been shown to have beneficial effects on cardiovascular disease risk factors. Data directly linking soy food intake to clinical outcomes of cardiovascular disease, however, are sparse. We examined the relationship between soy food intake and incidence of coronary heart disease (CHD) among participants in the Shanghai Women's Health Study, a population-based prospective cohort study of approximately 75000 Chinese women aged 40-70 y at the baseline survey that was conducted from 1997 to 2000. Included in this study were 64915 women without previously diagnosed CHD, stroke, cancer and diabetes at baseline. Information on usual intake of soy foods was obtained at baseline through an in-person interview using a validated food-frequency questionnaire. Cohort members were followed biennially through in-person interviews. After a mean of 2.5 y (162277 person-years) of follow-up, 62 incident cases of CHD (43 nonfatal myocardial infarctions and 19 CHD deaths) were documented. There was a clear monotonic dose-response relationship between soy food intake and risk of total CHD (P for trend = 0.003) with an adjusted relative risk (RR) of 0.25 (95% CI, 0.10-0.63) observed for women in the highest vs. the lowest quartile of total soy protein intake. The inverse association was more pronounced for nonfatal myocardial infarction (RR = 0.14; 95% CI, 0.04-0.48 for the highest vs. the lowest quartile of intake; P for trend = 0.001). This study provides, for the first time, direct evidence that soy food consumption may reduce the risk of CHD in women. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/12949380/full_citation L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/133.9.2874 DB - PRIME DP - Unbound Medicine ER -