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Nutritional Epidemiology (Poster Session)

(P13-034-24) Soy Foods Consumption and Lipid Abnormalities in Korean Adults: Results From the KoGES-HEXA Study

Sunday, June 30, 2024
11:45 AM – 12:45 PM CT
Location: Poster Board 423

    Presenting Author(s)

  • BK

    Bo Hwi Kim

    a master's student
    Hannam University
    Daejeon, Taejon-jikhalsi, Republic of Korea

    • Co-Author(s)

  • Hye Ran Shin, Ph.D

    Researcher
    Hannam University
    Daejeon, Taejon-jikhalsi, Republic of Korea

  • SS

    SuJin Song

    Assistant Professor
    Department of Food and Nutrition, Hannam University
    Daejeon, Taejon-jikhalsi, Republic of Korea

Disclosure(s):
Bo Hwi Kim: No relevant financial relationship(s) with ineligible companies to disclose.
Hye Ran Shin, Ph.D: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: In Korea, few studies have investigated the association between soy foods intake and lipid profiles, despite frequent soy foods consumption. This study aimed to determine the relationship between soy foods consumption and lipid abnormalities among Korean adults.

Methods: This study used the baseline data from the Korean Genome and Epidemiology Study-Health Examinees (KoGES-HEXA) study. A total of 113411 adults (40412 men and 72999 women, aged 40–79 years) were included in the data analysis. Soy foods included soybean, tofu, soymilk, and fermented soy paste, and consumption frequency of each soy food was estimated using a validated food frequency questionnaire. According to the Korean guidelines for the management of dyslipidemia, lipid abnormalities were defined as elevated total cholesterol ≥ 200 mg/dL, elevated triglycerides ≥ 150 mg/dL, elevated LDL-cholesterol ≥ 130 mg/dL, and low HDL-cholesterol < 40 mg/dL. The association between soy foods consumption and lipid abnormalities was evaluated using multiple logistic regression after adjustment for covariates.

Results: In men and women, more than 7 servings/week of soybean consumption was inversely associated with elevated LDL-cholesterol (vs. non-consumers; odds ratio [OR] = 0.84, 95% confidence interval [CI] = 0.73–0.96, in men; OR = 0.90, 95% CI = 0.83–0.98 in women). Higher consumption frequency of tofu was inversely associated with low HDL-cholesterol in men and women. Soymilk consumption of more than 2 servings/week was inversely associated with elevated LDL-cholesterol in men (vs. non-consumers; OR = 0.87, 95% CI = 0.79–0.97) and low HDL-cholesterol in women (vs. non-consumers; OR = 0.78, 95% CI = 0.67–0.90). Among men, frequent fermented soy paste consumption was associated with reduced ORs for elevated total and LDL-cholesterol, but increased OR for elevated triglycerides. Regardless of menopausal status, intakes of tofu and soymilk were inversely associated with low HDL-cholesterol in women.

Conclusions: Our findings show that frequent soy foods consumption can improve blood lipid profiles in Korean adults and may be a significant dietary factor in preventing cardiovascular diseases.

Funding Sources: This study was supported by a grant from the National Research Foundation, funded by the Korean Government (Ministry of Science and ICT), with grant number 2022R1C1C1002905.