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

• 資料種別: 博士論文
• ISSN: 1349-6867
• タイトル: Associations between intake of dietary fermented soy food and concentrations of inflammatory markers : a cross-sectional study in Japanese workers
• 巻次・部編番号: 65 1-2
• 著者・編者: Yang, Xiaolin; Nakamoto, Mariko; Shuto, Emi; Hata, Akiko; Aki, Nanako; Shikama, Yosuke; Bando, Yukiko; Ichihara, Takako; Minagawa, Takako; Kuwamura, Yumi; Tamura, Ayako; Uemura, Hirokazu; Arisawa, Kokichi; Funaki, Makoto; Sakai, Tohru
• 著者標目: Yang, Xiaolin; Nakamoto, Mariko; Shuto, Emi; Hata, Akiko; Aki, Nanako; Shikama, Yosuke; Bando, Yukiko; Ichihara, Takako; Minagawa, Takako; Kuwamura, Yumi; Tamura, Ayako; Uemura, Hirokazu; Arisawa, Kokichi; Funaki, Makoto; Sakai, Tohru
• 出版事項: Faculty of Medicine Tokushima University
• 出版年月日等: 2018-02
• 出版年（W3CDTF）: 2018-02
• 並列タイトル等: 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
• タイトル（掲載誌）: The Journal of Medical Investigation
• 授与機関名: 徳島大学
• 授与年月日: 2018-03-23
• 授与年月日（W3CDTF）: 2018-03-23
• 報告番号: 甲第3144号
• 学位: 博士（栄養学）
• 博論授与番号: 甲第3144号
• 本文の言語コード: eng
• 件名標目: Soy; Fermented soy food; Inflammation; Interleukin-6
• 対象利用者: 一般
• 一般注記: 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.
• DOI: info:doi/10.2152/jmi.65.74; https://doi.org/info:doi/10.2152/jmi.65.74
• 国立国会図書館永続的識別子: info:ndljp/pid/11116354; https://dl.ndl.go.jp/pid/11116354
• コレクション（共通）: 障害者向け資料
• コレクション（障害者向け資料：レベル1）: テキストデータ
• コレクション（個別）: 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文; https://dl.ndl.go.jp/collections/A00014
• 収集根拠: 博士論文（自動収集）
• 受理日（W3CDTF）: 2018-07-03T21:49:10+09:00
• 記録形式（IMT）: application/pdf
• オンライン閲覧公開範囲: 国立国会図書館内限定公開
• デジタル化資料送信: 図書館・個人送信対象外
• 遠隔複写可否（NDL）: 可
• 掲載誌（URI）: http://repo.lib.tokushima-u.ac.jp/111414
• 連携機関・データベース: 国立国会図書館 : 国立国会図書館デジタルコレクション; https://dl.ndl.go.jp

目次

2019-09-06 再収集