Soy products and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan.
BACKGROUND
The aim of this study was to explore the relationship between soy products and the risk of subarachnoid hemorrhage in a case-control study.


METHODS
A case-control study was conducted.


METHODS
Incident subarachnoid hemorrhage cases (n = 201) were identified and individually matched on age (+/- 2 years) and sex to community (n = 201) controls from April 1992 to March 1997. A factor analysis was conducted to identify dietary patterns in relation to subarachnoid hemorrhage risk.


RESULTS
Soy-rich products were significantly associated with a decreased risk of subarachnoid hemorrhage (lowest versus highest quartile, adjusted odds ratio 0.46; 95% confidence interval 0.18-0.88).


CONCLUSIONS
The findings suggest that a diet high in soy products may be protective against the development of subarachnoid hemorrhage.
Okamoto
Kazushi
K
Department of Epidemiology, Aichi Prefectural College of Nursing and Health, Nagoya, Japan. okamoto@aichi-nurs.ac.jp
Horisawa
Rokuro
R
D017542:Aneurysm, Ruptured / Q000453:epidemiology* / Q000517:prevention & control; D016022:Case-Control Studies; D004032:Diet; D005163:Factor Analysis, Statistical; D006801:Humans; D007564:Japan; D016017:Odds Ratio; D018570:Risk Assessment; D045730:Soy Foods / Q000706:statistics & numerical data*; D013345:Subarachnoid Hemorrhage / Q000453:epidemiology* / Q000517:prevention & control