title: Dietary tofu intake and long-term risk of death from stroke in a general population.
abstract: Although dietary soy intake is linked with health benefits, a relation with stroke has not been established. The present study examined the association between the intake of tofu, the richest source of dietary soy, with stroke mortality in a general population cohort of Japanese men and women.
  
  
  
  Data comprise 9244 Japanese enrolled in the National Nutrition Survey of Japan in 1980. Participants were free of cardiovascular disease and followed for 24 years. Dietary intake was estimated from 3-day weighed food records. Multivariable Cox regression models were used to estimate hazard ratios across levels of tofu intake.
  
  
  
  During follow-up, there were 417 deaths due to stroke (88 cerebral hemorrhage [CH], 245 cerebral infarction [CI], and 84 of other subtypes). Among all men, and in women aged 65 years or more, tofu intake was unrelated to each form of stroke. For young women (<65 years of age), a significantly lower risk of CH in the top versus bottom quartile of tofu intake was observed (Multivariable-adjusted HR = 0.26, 95% CI: 0.08-0.85).
  
  
  
  In this large prospective study with long follow-up of Japanese men and women, consumption of tofu was unrelated to the risk of stroke except for CH in women <65 years of age. Whether the association in younger women is real or due to chance alone warrants further study.
authors.affiliation: Department of Public Health, Shiga University of Medical Science, Shiga, Japan.
authors.forename: Ho N
authors.initials: HN
authors.lastname: Nguyen
authors.affiliation: Department of Public Health, Shiga University of Medical Science, Shiga, Japan. Electronic address: naocom@belle.shiga-med.ac.jp.
authors.forename: Naoko
authors.initials: N
authors.lastname: Miyagawa
authors.affiliation: Department of Public Health, Shiga University of Medical Science, Shiga, Japan; Center for Epidemiologic Research in Asia, Shiga University of Medical Science, Shiga, Japan.
authors.forename: Katsuyuki
authors.initials: K
authors.lastname: Miura
authors.affiliation: Department of Health and Nutrition, University of Human Arts and Sciences, Saitama, Japan.
authors.forename: Nagako
authors.initials: N
authors.lastname: Okuda
authors.affiliation: Department of Food Science and Nutrition, Osaka City University, Osaka, Japan.
authors.forename: Katsushi
authors.initials: K
authors.lastname: Yoshita
authors.affiliation: Department of Nutrition, Chiba Prefectural University of Health Sciences, Chiba, Japan.
authors.forename: Yusuke
authors.initials: Y
authors.lastname: Arai
authors.affiliation: Department of Epidemiology and Public Health, Kanazawa Medical University, Ishikawa, Japan.
authors.forename: Hideaki
authors.initials: H
authors.lastname: Nakagawa
authors.affiliation: Department of Hygiene and Preventive Medicine, School of Medicine, Iwate Medical University, Iwate, Japan.
authors.forename: Kiyomi
authors.initials: K
authors.lastname: Sakata
authors.affiliation: Department of Community Health and Preventive Medicine, Hamamatsu University School of Medicine, Shizuoka, Japan.
authors.forename: Toshiyuki
authors.initials: T
authors.lastname: Ojima
authors.affiliation: Center for Epidemiologic Research in Asia, Shiga University of Medical Science, Shiga, Japan.
authors.forename: Aya
authors.initials: A
authors.lastname: Kadota
authors.affiliation: Department of Public Health, Shiga University of Medical Science, Shiga, Japan.
authors.forename: Naoyuki
authors.initials: N
authors.lastname: Takashima
authors.affiliation: Department of Public Health, Shiga University of Medical Science, Shiga, Japan.
authors.forename: Akira
authors.initials: A
authors.lastname: Fujiyoshi
authors.affiliation: Department of Hygiene and Public Health, Teikyo University School of Medicine, Tokyo, Japan.
authors.forename: Takayoshi
authors.initials: T
authors.lastname: Ohkubo
authors.affiliation: Center for Epidemiologic Research in Asia, Shiga University of Medical Science, Shiga, Japan.
authors.forename: Robert D
authors.initials: RD
authors.lastname: Abbott
authors.affiliation: Department of Preventive Medicine and Public Health, School of Medicine, Keio University, Tokyo, Japan.
authors.forename: Tomonori
authors.initials: T
authors.lastname: Okamura
authors.affiliation: Research Institute of Strategy for Prevention, Tokyo, Japan.
authors.forename: Akira
authors.initials: A
authors.lastname: Okayama
authors.affiliation: Department of Public Health, Shiga University of Medical Science, Shiga, Japan; Center for Epidemiologic Research in Asia, Shiga University of Medical Science, Shiga, Japan.
authors.forename: Hirotsugu
authors.initials: H
authors.lastname: Ueshima
mesh_terms: D000328:Adult; D000368:Aged; D015331:Cohort Studies; D004032:Diet / Q000706:statistics & numerical data*; D005260:Female; D006801:Humans; D007564:Japan / Q000453:epidemiology; D008297:Male; D008875:Middle Aged; D009749:Nutrition Surveys; D045730:Soy Foods; D020521:Stroke / Q000401:mortality*
keywords: Cerebral hemorrhage; Cerebral infarction; Cohort study; Soy foods; Stroke mortality; Tofu