ArticleJournal of lipid and atherosclerosis2026
Types of Soy Foods Are Differently Associated With Lipid Abnormalities in Korean Adults.
Article in Journal of lipid and atherosclerosis, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Objective: The association between soy foods and lipid profiles remains unclear. We examined the relationship between types of soy foods and lipid abnormalities in Korean adults. Methods: The baseline data of 42,126 men and 75,400 women aged 40-79 years from the Korean Genome and Epidemiology Study were analyzed. The frequency of soybean, tofu, soymilk, and fermented soy paste consumption was determined using a food frequency questionnaire. According to the Korean guidelines for the management of dyslipidemia, lipid abnormalities were defined. The association between soy foods consumption and lipid abnormalities was evaluated using multiple logistic regression analysis. Results: In men, consuming ≥7 servings/week of total soy foods was inversely associated with an elevated low-density lipoprotein cholesterol (LDL-C) (odds ratio [OR], 0.84; 95% confidence interval [CI], 0.73-0.95; Conclusion: Types of soy foods are differently associated with lipid abnormalities. Frequent consumption of non-fermented soy foods can improve lipid profiles in Korean adults.
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