A 15-year cohort study of self-reported fermented soybean (natto) intake and all-cause mortality in elderly men

IF 2.9 Q3 NUTRITION & DIETETICS

Clinical nutrition ESPEN Pub Date : 2025-06-13 DOI:10.1016/j.clnesp.2025.06.017

Yuki Fujita , Katsuyasu Kouda , Junko Tamaki , Takahiro Tachiki , Etsuko Kajita , Jong-Seong Moon , Nozomi Okamoto , Masayuki Iki

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引用次数: 0

Abstract

Background & aims

Fermented soy foods come in different forms, each with varying effects on mortality. However, few epidemiological studies have investigated the effect of intake of individual types of fermented soy products on mortality. The present study aimed to investigate the association between intake of fermented soybeans, ‘natto,’ and all-cause mortality in community-dwelling elderly men, with a follow-up duration of approximately 15 years.

Methods

This prospective cohort study included 2174 men aged ≥65 years, of whom 2012 completed the baseline survey. Follow-up surveys were conducted five and 10 years later with mortality as the outcome. Participants completed a questionnaire regarding dairy natto intake. Hazard ratios (HRs) were calculated for the association between natto intake and all-cause mortality using Cox proportional hazards models.

Results

The final analysis population consisted of 1548 men. During a mean follow-up period of 12.0 years (18553.3 person-years), 430 deaths were identified. Compared with ‘no consumption’ of natto, HRs for ‘several packs/week’ and ‘pack/day or more’ were 0.603 (95 % confidence interval (CI) 0.441 to 0.825) and 0.786 (95 % CI 0.539 to 1.145), respectively. Compared with the category “No consumption at both baseline and first follow-up,” the HR for the category “Combination of several packs/week and one pack/day at baseline and first follow-up or several packs/week at both baseline and first follow-up” was 0.700 (95 % CI 0.507 to 0.966).

Conclusions

Habitual high intake of natto, especially over a long term, was associated with a lower risk of all-cause mortality in elderly men.

查看原文本刊更多论文

自我报告的发酵大豆（纳豆）摄入量与老年男性全因死亡率的15年队列研究。

背景与目的：发酵豆制品有不同的形式，每种形式对死亡率的影响都不同。然而，很少有流行病学研究调查了摄入个别类型的发酵豆制品对死亡率的影响。本研究旨在调查在社区居住的老年男性中，摄入发酵大豆和纳豆与全因死亡率之间的关系，随访时间约为15年。方法：该前瞻性队列研究纳入2174名年龄≥65岁的男性，其中2012人完成基线调查。5年和10年后进行了随访调查，结果是死亡率。参与者完成了一份关于纳豆乳制品摄入量的调查问卷。使用Cox比例风险模型计算纳豆摄入量与全因死亡率之间的风险比（hr）。结果：最终分析人群包括1548名男性。在平均12.0年（18553.3人年）的随访期间，确定了430例死亡。与“不食用”纳豆相比，“几包/周”和“一包/天或更多”的hr分别为0.603（95%可信区间（CI） 0.441至0.825）和0.786（95%可信区间（CI） 0.539至1.145）。与“基线和第一次随访均无摄入”类别相比，“基线和第一次随访时几包/周和一天一包或基线和第一次随访时几包/周”类别的HR为0.700 （95% CI 0.507至0.966）。结论：习惯性高摄入纳豆，特别是长期摄入纳豆，与老年男性全因死亡率降低有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Clinical nutrition ESPEN NUTRITION & DIETETICS-

CiteScore

4.90

自引率

3.30%

发文量

512

期刊介绍： Clinical Nutrition ESPEN is an electronic-only journal and is an official publication of the European Society for Clinical Nutrition and Metabolism (ESPEN). Nutrition and nutritional care have gained wide clinical and scientific interest during the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has stimulated rapid advances in design, development and clinical application of nutritional support. The aims of ESPEN are to encourage the rapid diffusion of knowledge and its application in the field of clinical nutrition and metabolism. Published bimonthly, Clinical Nutrition ESPEN focuses on publishing articles on the relationship between nutrition and disease in the setting of basic science and clinical practice. Clinical Nutrition ESPEN is available to all members of ESPEN and to all subscribers of Clinical Nutrition.