Associations between intake of dietary fermented soy food and concentrations of inflammatory markers : a cross-sectional study in Japanese workers 1-2

• Material Type: 博士論文
• Title: Associations between intake of dietary fermented soy food and concentrations of inflammatory markers : a cross-sectional study in Japanese workers
• Volume: 65 1-2
• Author/Editor: 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
• Author Heading: 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
• Publication, Distribution, etc.: Faculty of Medicine Tokushima University
• Publication Date: 2018-02
• Publication Date (W3CDTF): 2018-02
• Alternative Title: 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
• Periodical title: The Journal of Medical Investigation
• Degree grantor/type: 徳島大学
• Date Granted: 2018-03-23
• Date Granted (W3CDTF): 2018-03-23
• Dissertation Number: 甲第3144号
• Degree Type: 博士（栄養学）
• Conferring No. (Dissertation): 甲第3144号
• Text Language Code: eng
• Subject Heading: Soy; Fermented soy food; Inflammation; Interleukin-6
• Target Audience: 一般
• Note (General): 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
• Persistent ID (NDL): info:ndljp/pid/11116354; https://dl.ndl.go.jp/pid/11116354
• Collection: 障害者向け資料
• Collection (Materials For Handicapped People:1): テキストデータ
• Collection (particular): 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
• Acquisition Basis: 博士論文（自動収集）
• Date Accepted (W3CDTF): 2018-07-03T21:49:10+09:00
• Format (IMT): application/pdf
• Access Restrictions: 国立国会図書館内限定公開
• Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
• Availability of remote photoduplication service: 可
• Periodical Title (URI): http://repo.lib.tokushima-u.ac.jp/111414
• Data Provider (Database): 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

Table of Contents

2019-09-06 再収集