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68巻1号 >

このアイテムは、前月 11 件の閲覧がありました。

このアイテムの引用には次の識別子を使用してください: http://hdl.handle.net/10129/6150

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タイトル: The Relationship Between Frequency of Fermented Food Consumption and Depressive Symptoms
著者: Abe, Yukiko
著者所属: Hirosaki University Graduate School of Health Sciences
発行日: 5-Oct-2017
出版者: 弘前大学大学院医学研究科・弘前医学会
誌名: 弘前医学
巻: 68
号: 1
開始ページ: 71
終了ページ: 74
ISSN: 0439-1721
キーワード: fermented soybeans
yogurt
depressive symptoms
抄録: In the present study, the relationship between the consumption of dietary fiber or fermented foods and depressive symptoms was investigated. The degree of depressive symptoms was measured by the Center for Epidemiologic Studies Depression( CES-D) scale, and consumption of foods was measured by a self-administered diet history questionnaire. Participants scoring less than 16 were considered as the low CES-D score group, and those scoring 16 or higher were considered as the high CES-D score group. The total intake of dietary fiber from potatoes, pulses, fungi, vegetables, and fruits was not significantly different between the low and high CES-D score groups, but was significantly different for the frequency of the consumption of yogurt or fermented soybeans. Additionally, no participant who had eaten fermented soybeans daily was in the high CES-D score group. In conclusion, the frequency of the consumption of yogurt or fermented soybeans may be negatively associated with depressive symptoms. Furthermore, the habit of eating fermented soybeans daily may be associated with scoring less than 16 on the CES-D scale in Japanese adults.
URI: http://hdl.handle.net/10129/6150
テキストバージョン: publisher
出現コレクション:68巻1号

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