Suchergebnisse

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).

OBJECTIVES: Antioxidant intake has been suggested to be associated with the risk of osteoporosis. However, the effect of dietary total antioxidant capacity (TAC) on bone health is not clear. The aim of the present study was to assess the hypothesis that dietary TAC was positively associated with bone mass and negatively with the risk of osteoporosis in Korean women. METHODS: This cross-sectional study was performed using data from the Korea National Health and Nutrition Examination Survey, 2008–2011. Dietary TAC was estimated by using task automation technique and algorithm to calculate the theoretical TAC from one day of 24-hour recall data using a TAC database comprising antioxidant capacities of 42 dietary antioxidants, developed for common Korean foods. In total, 8230 women were divided into a postmenopausal and premenopausal group, and each group was subdivided into four groups according to quartiles of dietary TAC. Multiple regression analysis was performed to assess relationships between dietary TAC with bone mass and the risk of osteoporosis risk. RESULTS: Dietary TAC was negatively associated with the risk of osteoporosis (odds ratio: 0.73, 95% confidence interval: 0.54–0.99; p-trend = 0.045) in postmenopausal women, but not in premenopausal women. Dietary TAC was positively associated with bone mineral content (BMC) and bone mineral density of the femoral neck and lumbar spine in postmenopausal women, and BMC of total femur and lumbar spine in premenopausal women. CONCLUSIONS: The present study suggested that dietary TAC was inversely associated with the risk of osteoporosis in postmenopausal women, and positively associated with bone mass in pre- and post-menopausal women. Further long-term cohort or intervention study will be necessary to confirm the effect of a high dietary TAC diet on bone health. FUNDING SOURCES: This research was supported by the Basic Science Research Program through the National Research Foundation of Korea funded by the Korean government.

OBJECTIVES: The gut microbiota has been suggested to associate with the pathophysiology of amyotrophic lateral sclerosis (ALS), and thus prebiotic effect of fiber could play an important role on pathophysiology of ALS. The present study aimed to investigate the effect of dietary fiber intake on the disease progression rate (∆FS) and survival time among Korean ALS patients. METHODS: A total of 272 Korean sporadic ALS patients diagnosed according to the revised EI Escorial criteria were recruited during 2011–2019, and were followed until the occurrence of events or the end of September 2020. The events were defined as percutaneous endoscopic gastrostomy, tracheostomy, or death. Intake of dietary fibers was calculated based on 24-hour dietary recall, and divided into five major fiber-rich foods: vegetables, fruits, grains, legumes, and nuts/seeds. RESULTS: There were higher proportion of participants with lower than the mean value of ∆FS (0.75) in the highest tertile of total fiber and vegetable fiber intake than those in the lowest tertile. Kaplan–Meier analysis showed that participants in the highest tertile for vegetable fiber intake had longer survival. Cox regression analysis showed that intake of vegetable fiber was negatively associated with risk for events after adjustment. Notably, vegetable fiber intake was negatively correlated with pro-inflammatory cytokine such as interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein-1 in the cerebrospinal fluid. CONCLUSIONS: In conclusion, this study showed that vegetable fiber intake was negatively associated to the ∆FS and shorter survival time, suggesting that vegetable fiber intake could influence the prognosis of ALS. Further clinical trials are needed to confirm whether supplementation of dietary fiber improves the prognosis in ALS. FUNDING SOURCES: This work was supported by a National Research Foundation of Korea (NRF) grant funded by the Korean government (MSIT).

Abstract

Background
Circulating levels of n-3 polyunsaturated fatty acids (PUFAs) have been associated with frailty among Koreans (a population with a high intake of fish), but whether this association exists in Western populations with low fish intake is unknown. The present study examined the hypothesis that the prevalence of frailty was inversely associated with plasma levels of n-3 PUFAs, with the intake of oily fish, and with fish oil supplementation in older adults in the United Kingdom.


Methods
UK Biobank including 79 330 adults aged ≥65 years with dietary data, and 18 802 participants with plasma fatty acid data were used. Frailty was defined using the Cardiovascular Health Study index, plasma levels of n-3 PUFAs were measured by nuclear magnetic resonance, and intake of oily fish and/or fish oil supplements was collected via food frequency questionnaire.


Results
Frailty prevalence was inversely associated with n-3 PUFA levels [odds ratios (OR) per SD: 0.86, 95% confidence interval (CI) 0.79–0.94; p < .001], with oily fish intake (never vs ≥2 servings per week; OR 0.59, 95% CI 0.52–0.68, p < .001), and with the use of fish oil supplements (OR 0.72; 95% CI 0.66–0.78; p < .001) after adjusting for confounding factors. All 3 exposures were also associated with each frailty criterion, particularly low physical activity and walking pace.


Conclusions
Inverse associations between plasma n-3 PUFA levels and measures of frailty suggest that higher intakes of oily fish or the use of fish oil supplements may help prevent frailty in older adults in the United Kingdom.