scholarly journals Consumption of Fermented Soy Products Was Inversely Associated With the Risk of Hypertension in Postmenopausal Women and Men Aged ≥50 Years

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 198-198
Author(s):  
Dohyun Yoo ◽  
Yongsoon Park
Keyword(s):  
Postmenopausal Women ◽  
Cross Sectional Study ◽  
Direct Effects ◽  
Sectional Study ◽  
Cross Sectional ◽  
Hypertension Risk ◽  
Funding Sources ◽  
Health And Nutrition ◽  
Protein Fiber ◽  
Using Data

Abstract Objectives Sodium is known to positively relate with hypertension risk; however, the association of fermented soy products, a major source of salt in Korea, with hypertension risk and blood pressure (BP) has not been reported. The present study aimed to investigate the hypothesis that hypertension risk and BP were inversely associated with the intake of fermented soy products but not with the intake of sodium from fermented soy products. Methods This cross-sectional study was performed using data from the Korea National Health and Nutrition Examination Survey (2013–2018). In total, 11,566 men and postmenopausal women aged ≥50 years were divided according to quintiles of sodium or fermented soy product intake. Results In multivariable adjusted models, the intake of fermented soy products was negatively associated with hypertension risk (odds ratio: 0.81, 95% confidence interval: 0.66–0.98; p-trend = 0.023) and systolic BP (SBP; p-trend = 0.043) in postmenopausal women. Mediation analysis showed significant total and direct effects between the intake of fermented soy products and SBP; however, there was no indirect effect because soy nutrients, such as protein, fiber, calcium, and potassium, had no significant effects on SBP. Among men, fermented soy product intake was not associated with hypertension risk and BP. Additionally, the intake of sodium from fermented soy products was not significantly associated with hypertension risk and BP in both postmenopausal women and men. Conclusions This study suggested that hypertension risk and BP were not associated with the intake of sodium from fermented soy products; further, hypertension risk and BP were inversely associated with fermented soy product intake in postmenopausal women. Further clinical studies are needed to confirm the effect of fermented soy product intake on hypertension risk and BP. Funding Sources This work was supported by a National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT).

scholarly journals Association between the Intake of Fermented Soy Products and Hypertension Risk in Postmenopausal Women and Men Aged 50 Years or Older: The Korea National Health and Nutrition Examination Survey 2013–2018

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3621
Author(s):  
Dohyun Yoo ◽  
Yongsoon Park
Keyword(s):  
Postmenopausal Women ◽  
National Health ◽  
Sodium Intake ◽  
Cross Sectional Study ◽  
Nutrition Examination Survey ◽  
Cross Sectional ◽  
Negatively Associated ◽  
Hypertension Risk ◽  
Health And Nutrition ◽  
Using Data

Sodium intake is positively associated with hypertension risk; however, it is not clear whether there is an association between the intake of fermented soy products, a major source of salt, and blood pressure (BP). This study aimed to investigate the hypothesis that hypertension risk and BP were negatively associated with the intake of fermented soy products but not with the intake of sodium from fermented soy products. This cross-sectional study was performed using data from the Korea National Health and Nutrition Examination Survey (2013–2018). In total, 11,566 men and postmenopausal women aged ≥50 years were divided according to quintiles of sodium or fermented soy product intake. The intake of fermented soy products was negatively associated with hypertension risk (odds ratio: 0.81, 95% confidence interval: 0.66–0.98; p-trend = 0.023) and systolic BP (SBP; p-trend = 0.043) in postmenopausal women. Mediation analysis showed that the intake of fermented soy products had total and direct effects on SBP; however, there was no indirect effect because soy nutrients, such as protein, fiber, calcium, and potassium, had no significant effects on SBP. Among men, fermented soy product intake was not associated with hypertension risk and BP. Additionally, the intake of sodium from fermented soy products was not significantly associated with hypertension risk and BP in both postmenopausal women and men. This study suggests that hypertension risk and BP were not associated with the intake of sodium from fermented soy products; further, hypertension risk and BP were inversely associated with fermented soy product intake in postmenopausal women. Further clinical studies are needed to confirm the effect of fermented soy product intake on hypertension risk and BP.

scholarly journals Association between chronic low back pain and degree of stress: a nationwide cross-sectional study

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Sungwoo Choi ◽  
Sangun Nah ◽  
Hae-Dong Jang ◽  
Ji Eun Moon ◽  
Sangsoo Han
Keyword(s):  
Low Back Pain ◽  
Back Pain ◽  
Multiple Logistic Regression Analysis ◽  
Cross Sectional Study ◽  
Low Back ◽  
Sectional Study ◽  
Severe Stress ◽  
Cross Sectional ◽  
Korean People ◽  
Using Data

AbstractLow back pain (LBP) is a very common health problem worldwide, and has a major impact on quality of life. This is a cross-sectional study using data obtained from the Korea National Health and Nutrition Examination Survey (KNHANES) to investigate the health and nutritional status of Korean people, conducted in 2013, 2014, and 2015. The total of 8,473 patients included in the analysis. A 357 (19.34%) subjects in the chronic LBP group and 1,697 (25.61%) subjects in the no chronic LBP group reported no stress (P < 0.001). The numbers of subjects reporting mild, moderate, and severe stress in the two groups were 934 (50.6%) vs. 3,785 (57.11%), 432 (23.4%) vs. 910 (13.73%), and 123 (6.66%) and 235 (3.55%), respectively (all P < 0.001). Multiple logistic regression analysis with full adjustment for other variables indicated higher OR for severe stress (OR 2.82, P < 0.001) than moderate (OR 2.54, P < 0.001) and mild (OR 1.55, P < 0.001) stress. We confirmed that there was a significant association between chronic LBP and degree of stress. Therefore, the degree of stress should be assessed in clinical treatment of chronic LBP patients.

scholarly journals Cross-sectional study of the association between age-related macular degeneration and arthritis in the National Health and Nutrition Examination Survey 2005–2008

BMJ Open ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. e035805
Author(s):  
Zhuoting Zhu ◽  
Huan Liao ◽  
Sen Liu ◽  
Jian Zhang ◽  
Yifan Chen ◽  
...  
Keyword(s):  
Macular Degeneration ◽  
National Health ◽  
Logistic Models ◽  
Cross Sectional Study ◽  
Age Related Macular Degeneration ◽  
Nutrition Examination Survey ◽  
Sectional Study ◽  
Cross Sectional ◽  
Health And Nutrition ◽  
Age Related

ObjectiveTo explore the association between age-related macular degeneration (AMD) and arthritis in a representative sample of the US population.DesignPopulation-based, cross-sectional study.SettingThe National Health and Nutrition Examination Survey (NHANES) 2005–2008.ParticipantsA total of 4813 participants aged 40 years and older with available information on AMD and arthritis in the 2005–2008 NHANES.MethodsThe status and types of arthritis were obtained from questionnaires. Non-mydriatic fundus photographs were collected. The types of AMD were assessed using the modified Wisconsin Age-Related Maculopathy Grading Classification Scheme. The association between arthritis and AMD was evaluated using logistic regression models.ResultsAfter adjusting for covariates, participants with any or early AMD had significantly lower odds of having any type of arthritis (any AMD: OR=0.56, 95% CI: 0.36–0.86; early AMD: OR=0.55, 95% CI: 0.34–0.88) or osteoarthritis (OA) (any AMD: OR=0.43, 95% CI: 0.26–0.71; early AMD: OR=0.44, 95% CI: 0.25–0.76) compared with those without AMD. When considering AMD as the outcome, significant negative associations were also found between any arthritis or OA and any (any arthritis: OR=0.64, 95% CI: 0.43–0.94; OA: OR=0.52, 95% CI: 0.33–0.82) or early AMD (any arthritis: OR=0.61, 95% CI: 0.40–0.93; OA: OR=0.51, 95% CI: 0.31–0.86) in the multivariable logistic models. There was no significant association between different types of arthritis and late AMD.ConclusionsPeople with arthritis, especially those with OA, were less likely to have AMD compared with those without arthritis and vice versa. Further studies are needed to confirm this potential protective effect of arthritis and/or arthritis treatment on AMD and to explore the underlying mechanisms.

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