Types of Soy Foods Are Differently Associated With Lipid Abnormalities in Korean Adults

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;p-trend<0.001vs. non-consumers).Higher tofu consumption was inversely associated with a low high-density lipoprotein (HDL)-cholesterol (p-trend=0.009 in men; p-trend=0.003 in women).Consuming 2 servings/week of soymilk was inversely associated with an elevated LDL-C in men (OR, 0.88; 95% CI, 0.80-0.98;p-trend=0.005)and a low HDL-cholesterol in women (OR, 0.78; 95% CI, 0.68-0.90;p-trend=0.001vs. non-consumers).In men, frequent fermented soy paste consumption was inversely associated with an elevated total and LDL-C, but positively associated with an elevated triglycerides and a low HDL-cholesterol.Regardless of menopausal status, tofu and soymilk intake was inversely associated with a low HDL-cholesterol in women.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.