Fermented soy product intake is inversely associated with the development of high blood pressure: The Japan public health center-based prospective study

Journal of Nutrition

Volumn 147, Issue 9, 2017, Pages 1749-1756

  Nozue, Miho ^a   Shimazu, Taichi ^a   Sasazuki, Shizuka ^a   Charvat, Hadrien ^a   Mori, Nagisa ^a   Mutoh, Michihiro ^a   Sawada, Norie ^a   Iwasaki, Motoki ^a   Yamaji, Taiki ^a   Inoue, Manami ^a,b   Kokubo, Yoshihiro ^c   Yamagishi, Kazumasa ^d   Iso, Hiroyasu ^e   Tsugane, Shoichiro ^a  

^a NATIONAL CANCER CENTER   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c NATIONAL CEREBRAL AND CARDIOVASCULAR CENTER   (Japan)

^d UNIVERSITY OF TSUKUBA   (Japan)

^e OSAKA UNIVERSITY GRADUATE SCHOOL OF MEDICINE   (Japan)

Author keywords

Blood pressure; Cohort study; Fermented; Isoflavones; Soy

Indexed keywords

ISOFLAVONE DERIVATIVE;

ADULT; AGED; ARTICLE; BLOOD PRESSURE MEASUREMENT; COHORT ANALYSIS; DIASTOLIC BLOOD PRESSURE; FEMALE; FERMENTED SOYBEAN; FOOD FREQUENCY QUESTIONNAIRE; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; HYPERTENSION; JAPAN; MALE; MISO; NORMAL HUMAN; PROSPECTIVE STUDY; PUBLIC HEALTH SERVICE; SYSTOLIC BLOOD PRESSURE; TOFU; BLOOD PRESSURE; CHEMISTRY; DIET; DRUG EFFECTS; FERMENTATION; FOLLOW UP; MIDDLE AGED; ODDS RATIO; PUBLIC HEALTH; QUESTIONNAIRE; SOY FOOD; SOYBEAN; STATISTICAL MODEL;

AGED; BLOOD PRESSURE; DIET; DIET SURVEYS; FEMALE; FERMENTATION; FOLLOW-UP STUDIES; HUMANS; HYPERTENSION; ISOFLAVONES; JAPAN; LOGISTIC MODELS; MALE; MIDDLE AGED; ODDS RATIO; PROSPECTIVE STUDIES; PUBLIC HEALTH; SOY FOODS; SOYBEANS; SURVEYS AND QUESTIONNAIRES;

EID: 85028616610     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.117.250282     Document Type: Article

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