Association between the Intake of Fermented Soy Products and Hypertension Risk in Postmenopausal Women and Men Aged 50 Years or Older: The Korea National Health and Nutrition Examination Survey 2013-2018.

Dohyun Yoo,Yongsoon Park

doi:10.3390/nu12123621

Abstract

Sodium intake is positively associated with hypertension risk; however, it is not clear whether there is an association between the intake of fermented soy products, a major source of salt, and blood pressure (BP). This study aimed to investigate the hypothesis that hypertension risk and BP were negatively associated with the intake of fermented soy products but not with the intake of sodium from fermented soy products. This cross-sectional study was performed using data from the Korea National Health and Nutrition Examination Survey (2013–2018). In total, 11,566 men and postmenopausal women aged ≥50 years were divided according to quintiles of sodium or fermented soy product intake. The intake of fermented soy products was negatively associated with hypertension risk (odds ratio: 0.81, 95% confidence interval: 0.66–0.98; p-trend = 0.023) and systolic BP (SBP; p-trend = 0.043) in postmenopausal women. Mediation analysis showed that the intake of fermented soy products had total and direct effects on SBP; however, there was no indirect effect because soy nutrients, such as protein, fiber, calcium, and potassium, had no significant effects on SBP. Among men, fermented soy product intake was not associated with hypertension risk and BP. Additionally, the intake of sodium from fermented soy products was not significantly associated with hypertension risk and BP in both postmenopausal women and men. This study suggests that hypertension risk and BP were not associated with the intake of sodium from fermented soy products; further, hypertension risk and BP were inversely associated with fermented soy product intake in postmenopausal women. Further clinical studies are needed to confirm the effect of fermented soy product intake on hypertension risk and BP.

Highlights

Hypertension is an important risk factor for cardiovascular diseases, which are the major cause of death globally [1]
This study suggests that hypertension risk and Blood pressure (BP) were not associated with the intake of sodium from fermented soy products; further, hypertension risk and BP were inversely associated with fermented soy product intake in postmenopausal women
It was observed that men and postmenopausal women with normotension were younger, had lower Body mass index (BMI), lower blood levels of TG, fasting plasma glucose (FPG), systolic BP (SBP), and diastolic blood pressure (DBP), and a lower prevalence of family history of hypertension and alcohol drinking than those with hypertension but had higher education levels, income, low-density lipoprotein cholesterol (LDL-C) levels, and high-density lipoprotein cholesterol (HDL-C) levels (Table 1)

Summary

Introduction

Hypertension is an important risk factor for cardiovascular diseases, which are the major cause of death globally [1]. Blood pressure (BP) increases gradually with age in men and postmenopausal women, and the prevalence of hypertension has been estimated to be approximately 65% among. Korean elderly people [2]. Sodium intake is a major modifiable lifestyle risk factor for hypertension [3], and the World. Most epidemiological studies have reported that salt intake is positively associated with BP and the risk of hypertension [5]. Nutrients 2020, 12, 3621 in sodium intake decreased BP in both participants with normotension and hypertension [6]. Salt from miso, a traditional fermented soy product consumed in Japan, did not increase

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