Association of soy food with cardiovascular outcomes and all-cause mortality in a Chinese population: a nationwide prospective cohort study

Association of soy food with cardiovascular outcomes and all-cause mortality in a Chinese population: a nationwide prospective cohort study

Purpose This study aimed to clarify the association of soy intake with cardiovascular disease (CVD) and all-cause mortality. Methods We conducted a prospective cohort study in a Chinese population composed of 97,930 participants aged ≥ 40 years old without CVD at baseline in 2011. Habitual soy intak...

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Veröffentlicht in:European journal of nutrition 2022-04, Vol.61 (3), p.1609-1620
Hauptverfasser: Xue, Ting, Wen, Junping, Wan, Qin, Qin, Guijun, Yan, Li, Wang, Guixia, Qin, Yingfen, Luo, Zuojie, Tang, Xulei, Huo, Yanan, Hu, Ruying, Ye, Zhen, Shi, Lixin, Gao, Zhengnan, Su, Qing, Mu, Yiming, Zhao, Jiajun, Chen, Lulu, Zeng, Tianshu, Yu, Xuefeng, Li, Qiang, Shen, Feixia, Chen, Li, Zhang, Yinfei, Wang, Youmin, Deng, Huacong, Liu, Chao, Wu, Shengli, Yang, Tao, Li, Mian, Xu, Yu, Xu, Min, Wang, Tiange, Zhao, Zhiyun, Lu, Jieli, Bi, Yufang, Wang, Weiqing, Chen, Gang, Ning, Guang
Format: Artikel
Sprache:eng
Schlagworte:
Adult
Cardiovascular disease
Cardiovascular diseases
Cardiovascular Diseases - epidemiology
Chemistry
Chemistry and Materials Science
China - epidemiology
Clinical outcomes
Cohort analysis
Epidemiology
Food consumption
Heart attacks
Heart failure
Humans
Mortality
Nutrition
Original Contribution
Population studies
Proportional Hazards Models
Prospective Studies
Regression analysis
Risk Factors
Soy Foods
Soy products
Stroke
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Zusammenfassung:Purpose This study aimed to clarify the association of soy intake with cardiovascular disease (CVD) and all-cause mortality. Methods We conducted a prospective cohort study in a Chinese population composed of 97,930 participants aged ≥ 40 years old without CVD at baseline in 2011. Habitual soy intake over a period of 12 months was evaluated using a food frequency questionnaire. All participants were classified into four groups based on their soy food consumption levels:
ISSN:1436-6207
1436-6215
DOI:10.1007/s00394-021-02724-8