scholarly journals Prospective Study of Dietary Zinc Intake and Risk of Cardiovascular Disease in Women

Nutrients ◽  
2018 ◽  
Vol 10 (1) ◽  
pp. 38 ◽  
Author(s):  
◽  
◽  
◽  
◽  
◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Prospective Study ◽  
Dietary Zinc ◽  
Zinc Intake ◽  
Cardiovascular Disease In Women

A PROSPECTIVE STUDY OF HIGH BLOOD PRESSURE AND CARDIOVASCULAR DISEASE IN WOMEN

1989 ◽  
Vol 130 (4) ◽  
pp. 646-654 ◽  
Author(s):  
NICHOLAS H. FLEBACH ◽  
PATRICIA R. HEBERT ◽  
MELR J STAMPFER ◽  
GRAHAM A. COLDITZ ◽  
WALTER C. WILLETT ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Cardiovascular Disease ◽  
Prospective Study ◽  
High Blood Pressure ◽  
Cardiovascular Disease In Women ◽  
A Prospective Study

scholarly journals Association between Soy Food and Dietary Soy Isoflavone Intake and the Risk of Cardiovascular Disease in Women: A Prospective Cohort Study in Korea

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1407
Author(s):  
Jihyun Im ◽  
Kyong Park
Keyword(s):  
Cardiovascular Disease ◽  
Postmenopausal Women ◽  
Premenopausal Women ◽  
Soy Isoflavones ◽  
Korean Women ◽  
Cvd Risk ◽  
Soy Isoflavone ◽  
Soy Foods ◽  
Cardiovascular Disease In Women

The association between soy food and soy isoflavone intake and cardiovascular disease (CVD) risk is uncertain, especially in women. We aimed to investigate this association in Korean women. We analyzed data from the Korean Genome and Epidemiology Study, including 4713 Korean women aged 40–69 years with no CVD or cancer at baseline. Dietary information was obtained using a validated semi-quantitative food frequency questionnaire, and the incidence of CVD was assessed using biennial self-reported questionnaires on medical history. The mean follow-up time was 7.4 years, during which 82 premenopausal and 200 postmenopausal women reported CVD incidence. The highest tofu, total soy foods, and dietary soy isoflavone intake groups were significantly associated with a decreased CVD risk in premenopausal women (tofu: hazard ratio (HR) 0.39; 95% confidence interval (CI), 0.19–0.80; total soy food: HR 0.36; 95% CI, 0.18–0.70; dietary soy isoflavones: HR 0.44; 95% CI, 0.22–0.89), whereas no association was observed in postmenopausal women. Other soy foods showed no association with CVD incidence. Dietary soy isoflavones and total soy foods are associated with a decreased CVD risk in premenopausal women. Among soy foods, only tofu showed significant health benefits.

Sign in / Sign up

Export Citation Format

Share Document