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Dietary tofu intake and long-term risk of death from stroke in a general population
Authors:Ho N. Nguyen  Naoko Miyagawa  Katsuyuki Miura  Nagako Okuda  Katsushi Yoshita  Yusuke Arai  Hideaki Nakagawa  Kiyomi Sakata  Toshiyuki Ojima  Aya Kadota  Naoyuki Takashima  Akira Fujiyoshi  Takayoshi Ohkubo  Robert D. Abbott  Tomonori Okamura  Akira Okayama  Hirotsugu Ueshima
Affiliation:1. Department of Public Health, Shiga University of Medical Science, Shiga, Japan;2. Center for Epidemiologic Research in Asia, Shiga University of Medical Science, Shiga, Japan;3. Department of Health and Nutrition, University of Human Arts and Sciences, Saitama, Japan;4. Department of Food Science and Nutrition, Osaka City University, Osaka, Japan;5. Department of Nutrition, Chiba Prefectural University of Health Sciences, Chiba, Japan;6. Department of Epidemiology and Public Health, Kanazawa Medical University, Ishikawa, Japan;g. Department of Hygiene and Preventive Medicine, School of Medicine, Iwate Medical University, Iwate, Japan;h. Department of Community Health and Preventive Medicine, Hamamatsu University School of Medicine, Shizuoka, Japan;i. Department of Hygiene and Public Health, Teikyo University School of Medicine, Tokyo, Japan;j. Department of Preventive Medicine and Public Health, School of Medicine, Keio University, Tokyo, Japan;k. Research Institute of Strategy for Prevention, Tokyo, Japan
Abstract:
Keywords:Stroke mortality  Cohort study  Tofu  Soy foods  Cerebral hemorrhage  Cerebral infarction  BMI  body mass index  95% CI  95% confidence interval  CH  cerebral hemorrhage  CI  cerebral infarction  CVD  cardiovascular disease  FFQ  food frequency questionnaire  HR  hazard ratio  NNSJ  National Nutrition Survey of Japan  NSCD  National Survey on Circulatory Disorders  PUFA  polyunsaturated fatty acid  SFA  saturated fatty acid  RCT  randomized controlled trial
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