Inverse association between soya food consumption and insulin resistance in Japanese adults.
OBJECTIVE
The purpose of the present study was to examine the association between soya food consumption and insulin resistance using baseline data of the Japan Multi-Institutional Collaborative Cohort (J-MICC) Study in Tokushima, Japan.


METHODS
This cross-sectional study included 1274 subjects, aged 34-70 years at baseline, living in Tokushima Prefecture between 2008 and 2013. Fasting blood samples were collected and information on lifestyle characteristics including soya food intake and medical history were obtained using a structured self-administered questionnaire. The homeostasis model assessment of insulin resistance (HOMA-IR) was measured and those with HOMA-IR ≥ 2.5 were defined as having insulin resistance. Multiple logistic regression models were used to analyse the association between soya product intake and the prevalence of insulin resistance.


METHODS
Rural communities located in Tokushima Prefecture, Japan, between 2008 and 2013.


METHODS
A total of 1148 adults (565 men and 583 women), aged 34-70 years.


RESULTS
The frequency of intake of miso soup, total non-fried soya products and total soya products showed significant inverse dose-response relationships with insulin resistance, after adjustments for potential confounders. When soya product intake was calculated as soya protein and isoflavone, the odds ratios of insulin resistance decreased significantly as the estimated intake of soya protein increased. Furthermore, significant inverse dose-response relationships were observed for total non-fried soya products and total soya products, after adjustment for total vegetable or total fibre consumption.


CONCLUSIONS
The present results indicate that the intake of soya products and non-fried soya products is associated with reduced insulin resistance in the Japanese population.
1Department of Preventive Medicine,Institute of Health Biosciences,The University of Tokushima Graduate School,3-18-15 Kuramoto-cho,Tokushima 770-8503,Japan.
Mariko
M
Nakamoto
1Department of Preventive Medicine,Institute of Health Biosciences,The University of Tokushima Graduate School,3-18-15 Kuramoto-cho,Tokushima 770-8503,Japan.
Hirokazu
H
Uemura
2Department of Public Health and Applied Nutrition,Institute of Health Biosciences,The University of Tokushima Graduate School,Tokushima,Japan.
Tohru
T
Sakai
1Department of Preventive Medicine,Institute of Health Biosciences,The University of Tokushima Graduate School,3-18-15 Kuramoto-cho,Tokushima 770-8503,Japan.
Sakurako
S
Katsuura-Kamano
1Department of Preventive Medicine,Institute of Health Biosciences,The University of Tokushima Graduate School,3-18-15 Kuramoto-cho,Tokushima 770-8503,Japan.
Miwa
M
Yamaguchi
1Department of Preventive Medicine,Institute of Health Biosciences,The University of Tokushima Graduate School,3-18-15 Kuramoto-cho,Tokushima 770-8503,Japan.
Mineyoshi
M
Hiyoshi
1Department of Preventive Medicine,Institute of Health Biosciences,The University of Tokushima Graduate School,3-18-15 Kuramoto-cho,Tokushima 770-8503,Japan.
Kokichi
K
Arisawa
D000328:Adult; D000368:Aged; D044466:Asian People; D003430:Cross-Sectional Studies; D004032:Diet; D005247:Feeding Behavior; D005260:Female; D006801:Humans; D007328:Insulin / Q000378:metabolism; D007333:Insulin Resistance; D007529:Isoflavones / Q000627:therapeutic use; D007564:Japan; D008297:Male; D008875:Middle Aged; D045730:Soy Foods; D030262:Soybean Proteins / Q000627:therapeutic use; D013025:Glycine max / Q000737:chemistry*
D007328:Insulin; D007529:Isoflavones; D030262:Soybean Proteins
Cross-sectional study; HOMA-IR; Soya isoflavone; Soya product intake