Cited by 42Phytoestrogen effects and researchNutritional Studies and DietProbiotics and Fermented Foods

Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study

Nozue, Miho, Shimazu, Taichi, Charvat, Hadrien, Mori, Nagisa, Mutoh, Michihiro, Sawada, Norie, Iwasaki, Motoki, Yamaji, Taiki +5 more·2021·European Journal of Clinical Nutrition

Abstract

Background/objectives The association of fermented soy products, separately from total soy products, with cardiovascular disease (CVD) and total cancer has not been reported. We examined this association in a population-based prospective cohort study in Japan.Subjects/methods We studied 79,648 participants (42,788 women; 36,860 men) aged 45-74 years without a history of cancer, myocardial infarction, or stroke. Participants completed a food frequency questionnaire (1995-1998) and were followed to 2009-2012. Cox proportional hazards regression analysis was used to calculate the hazard ratios (HR) and 95% confidence intervals (CI) of incidence of CVD and total cancer according to quartiles of total soy products, nonfermented soy products, fermented soy products, miso soup, natto, total isoflavones from soy products, isoflavones from nonfermented soy products, and isoflavones from fermented soy products.Results In women, we observed a significant inverse association between fermented soy product intake and the risk of CVD (multivariate HR in the highest compared with the lowest quartile of fermented soy product intake: 0.80; 95% CI: 0.68, 0.95; P for trend = 0.010), and also found significant inverse associations for natto and isoflavones among fermented soy products. In site-specific analysis, we observed a similar, significant inverse association between fermented soy product intake and the risk of stroke in women. We found no significant association between any soy product and risk of CVD in men or total cancer in both sexes.Conclusions Intake of fermented soy products such as natto was inversely associated with the risk of CVD in women.

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Crossref · 10.1038/s41430-020-00732-1

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Authors
Nozue, M., Shimazu, T., Charvat, H., Mori, N., Mutoh, M., Sawada, N., Iwasaki, M., Yamaji, T., Inoue, M., Kokubo, Y., Yamagishi, K., Iso, H., & Tsugane, S.
Affiliations
  • Tokoha University (JP)
  • National Cancer Centre Japan (JP)
  • National Cerebral and Cardiovascular Center (JP)
  • University of Tsukuba (JP)
  • The University of Osaka (JP)
Corresponding author
Shimazu, Taichi
Venue
European Journal of Clinical Nutrition
Published
2020-09-04
Volume
75
Issue
6
Pages
954-968
ISSN
  • 0954-3007 (ISSN-L)
  • 1476-5640
OpenAlex
W3083711722
Cited by
42
References
49
Citations by year
2026: 9 · 2025: 5 · 2024: 9 · 2023: 6 · 2022: 9 · 2021: 4
FWCI
3.13
Type
journal article
Language
en
Open access
closed
Locations
  • European Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Medicine › Pathology and Forensic Medicine › Phytoestrogen effects and research
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
fermented soybean, natto, miso soup, cardiovascular disease, cancer incidence, isoflavones, soy products, stroke, sex differences, dietary intake, Japan Public Health Center-based Prospective Study
MeSH terms
Cardiovascular Diseases, Diet, Female, Humans, Isoflavones, Japan, Male, Neoplasms, Prospective Studies, Public Health, Surveys and Questionnaires, Risk Factors, Soy Foods

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