Soy products and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan

Okamoto, Kazushi; Horisawa, Rokuro

doi:10.1097/01.hjr.0000194419.24261.5c

Cited by 14 publications

(21 citation statements)

References 23 publications

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“…Our methods were described previously in detail (Okamoto et al, 2001(Okamoto et al, , 2003Okamoto and Horisawa, 2006). Briefly, we recruited all consecutive and incident SAH patients admitted at two large medical hospitals located in Nagoya from April 1992 to March 1997.…”

Section: Methodsmentioning

confidence: 99%

“…Several studies have suggested that dietary antioxidants may play a protective role against the development of subarachnoid hemorrhage (SAH) (Marzatico et al, 1998;Leppala et al, 1999Leppala et al, , 2000Hirvonen et al, 2000;Kaynar et al, 2005;Okamoto, 2006;Okamoto and Horisawa, 2006). In general, various dietary antioxidants may be interactive or synergistic rather than isolated.…”

Section: Introductionmentioning

confidence: 99%

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Dietary antioxidant intake and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan

Okamoto

Horisawa

2007

Eur J Clin Nutr

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The purpose of this study was to investigate the relationship between dietary antioxidant intake and the risk of subarachnoid hemorrhage (SAH) in a case-control study. An antioxidant intake score was calculated for individual values for each food group (soy products, green yellow-vegetables, fruits, boiled rice and tea) collected by a self-administered food frequency questionnaire. Incident SAH cases (n ¼ 201) were identified and individually matched for age (72 years) and gender to community (n ¼ 201) controls from April 1992 to March 1997. The antioxidant intake score was inversely associated with the risk of SAH, even after adjusting for confounding factors (lowest vs highest score adjusted odds ratio, 0.54; 95% confidence interval, 0.30-0.99). These findings suggest that the development of SAH may be reduced by the frequent intake of various antioxidants in the diet. Prospective studies are needed to confirm the relationship of dietary antioxidants to SAH risk in Japanese men and women.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dietary antioxidant intake and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan

Okamoto

Horisawa

2007

Eur J Clin Nutr

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“…Four case-control [6][7][8]10] and 3 cohort studies [5,9,12] presented results on dietary soy intake and stroke risk. As shown in figure 2 a, meta-analysis of cohort studies yielded an SRR of 0.92 (95% CI 0.70-1.10) for subjects in the highest category of soy consumption compared with those in the lowest category.…”

Section: Soy Consumption and Stroke Riskmentioning

confidence: 99%

“…However, findings from observational studies evaluating the possible beneficial effects of soy foods on CVD risk are not consistent [3][4][5][6][7][8][9][10][11][12][13] , and the data from these studies have not been systematically evaluated. Some studies provided evidence that soy products and foods significantly lowered the risk of stroke in men and women combined [8,10] or only in women [7,9] , whereas others observed no significant effect [5,6,12] . For the association between soy foods and risk of CHD, inconsistent results were observed [3-5, 7, 9, 11-13] .…”

mentioning

confidence: 99%

Soy Consumption with Risk of Coronary Heart Disease and Stroke: A Meta-Analysis of Observational Studies

Li²,

Yan³

et al. 2016

Neuroepidemiology

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Background: The association of soy product consumption with the relative risk of cardiovascular disease remains controversial. This meta-analysis aimed at investigating whether an association exists between soy consumption and the risk of stroke and coronary heart disease (CHD) in observational studies. Methods: A systematic search of the PubMed and EMBASE databases was performed for case-control and cohort studies that assessed soy consumption and the risk of stroke and CHD. Summary relative risks (SRRs) and 95% CIs were combined by using a random-effects model. Results: Of a total of 1,266 abstracts, 5 prospective cohort and 6 case-control studies met our inclusion criteria, and comprised 4,954 stroke and 7,616 CHD events. Based on the high vs. low analyses, combining cohort studies showed no association between soy intake and risk of stroke (SRR 0.92; 95% CI 0.70-1.10; P_{heterogeneity} = 0.236; I² = 29.4%) or CHD (SRR 0.97; 95% CI 0.74-1.27; P_{heterogeneity} = 0.020; I² = 62.7%), although a significantly inverse association between soy intake and the risk of stroke (SRR 0.54; 95% CI 0.34-0.87; P_{heterogeneity} = 0.001; I² = 79.3%) and CHD (SRR 0.66; 95% CI 0.56-0.77; P_{heterogeneity} = 0.421; I² = 0) was observed in case-control studies. No association between soy isoflavone intake and the risk of stroke and CHD was identified. Conclusion: There was limited evidence to indicate that soy consumption was inversely associated with the risk of stroke and CHD, although further studies, with prospective designs that use validated questionnaires and control for important confounders, are warranted.

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“…There is limited data upon which to make dietary recommendations specifically for the prevention of subarachnoid hemorrhage (SAH) in high-risk individuals [20,21,22,23,24,25,26,27]. There may be specific dietary exposure that alone or in association with the two established risk factors for the condition, namely hypertension and smoking, may contribute to the formation and rupture of intracranial aneurysms.…”

Section: Introductionmentioning

confidence: 99%

Dietary Intake of Key Nutrients and Subarachnoid Hemorrhage: A Population-Based Case-Control Study in Australasia

Shiue

Arima²,

Hankey³

et al. 2011

Cerebrovasc Dis

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Background: A healthy, balanced diet can prevent stroke, but little is known about dietary risk factors for subarachnoid hemorrhage (SAH). We aimed to determine the relationship between common dietary habits and risk of SAH. Methods: In a population-based, case-control study of SAH undertaken across 4 Australasian cities, a standardized questionnaire was used to obtain information on the frequency of consumption of 15 common food items and alcohol in incident cases (n = 383) and frequency-matched community controls (n = 473). Logistic regression models were used to estimate the independent effects of these dietary factors, after adjusting for conventional risk factors for SAH. Data are reported with odds ratios (OR) and 95% confidence intervals (CI). Results: The risk of SAH rose with increasing consumption of fat or skin on meat (p trend = 0.04), being highest in those with consumption >4 times weekly compared with no fat or skin on meat (adjusted OR 1.70, 95% CI 1.09–2.66), while use of skim or reduced-fat milk (p trend = 0.01) and fruit (p trend = 0.04) was associated with a reduced risk of SAH compared with rare use. Among people with a history of hypertension, frequently adding salt to food was associated with an increased risk of SAH, irrespective of whether they were (OR 2.58, 95% CI 1.29–5.13) or were not (OR 2.88, 95% CI 1.46–5.70) currently taking antihypertensive treatment. Conclusions: Frequent intake of fat appears to be associated with an increased risk of SAH, particularly in people with hypertension, while frequent use of skim or reduced-fat milk and fruit appears protective for SAH.

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Soy products and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan

Abstract: The findings suggest that a diet high in soy products may be protective against the development of subarachnoid hemorrhage.

Cited by 14 publications

References 23 publications

Dietary antioxidant intake and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan

Dietary antioxidant intake and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan

Soy Consumption with Risk of Coronary Heart Disease and Stroke: A Meta-Analysis of Observational Studies

Dietary Intake of Key Nutrients and Subarachnoid Hemorrhage: A Population-Based Case-Control Study in Australasia

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