2018年
Reduction in Gastroesophageal Reflux Disease Symptoms Is Associated with Miso Soup Intake in a Population-Based Cross-Sectional Study: The Nagahama Study
Journal of Nutritional Science and Vitaminology
- 巻
- 64
- 号
- 5
- 開始ページ
- 367
- 終了ページ
- 373
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.3177/JNSV.64.367
- 出版者・発行元
- Center for Academic Publications Japan
<p>Dietary habits and lifestyles are considered to affect the frequency of epigastric symptoms. In our previous study, we found that three amino acids in Japanese broth promoted gastric emptying. We hypothesized that a higher consumption of <i>miso</i> soup which was mainly composed of Japanese broth and <i>miso</i> paste would be associated with a lower frequency of epigastric symptoms. We conducted a cross-sectional study of the association between frequency of <i>miso</i> soup intake and reflux or dyspepsia symptoms in a general Japanese population. Sixteen items of dietary habits were assessed using a self-reported questionnaire, and epigastric symptoms were evaluated using the Frequency Scale for Symptoms of Gastroesophageal Reflux Disease (FSSG). We fitted generalized linear models to analyze the association between <i>miso</i> soup intake and FSSG, reflux, or dyspepsia scores adjusted by age, sex, body mass index (BMI), another 15 dietary habits, smoking, drinking alcohol, and unfavorable dietary behaviors. A total of 9,364 subjects were included in the analysis. Trend analysis revealed that higher frequency of <i>miso</i> soup intake was associated with lower FSSG scores (<i>p</i><0.001). In a generalized linear model, daily intake of <i>miso</i> soup was associated with lower FSSG, reflux, and dyspepsia scores independent of age, sex, BMI, other 15 dietary habits, smoking, drinking alcohol, and unfavorable dietary behaviors (estimate=−0.46, −0.22, and −0.27, respectively; 95% CI=−0.83, −0.12; −0.38, −0.07; and −0.47, and −0.08, respectively). Dairy intake of <i>miso</i> soup was associated with lower epigastric symptoms.</p>
- リンク情報
- ID情報
-
- DOI : 10.3177/JNSV.64.367
- ISSN : 0301-4800
- CiNii Articles ID : 130007501995
- ORCIDのPut Code : 121849593
- SCOPUS ID : 85055804608
- Web of Science ID : WOS:000457736400009