PP137 - ASSOCIATION OF ISOFLAVONES AND SOY PRODUCTS WITH KIDNEY FUNCTION DECLINE IN COMMUNITY-DWELLING ADULTS: A PROSPECTIVE COHORT STUDY
PP137
ASSOCIATION OF ISOFLAVONES AND SOY PRODUCTS WITH KIDNEY FUNCTION DECLINE IN COMMUNITY-DWELLING ADULTS: A PROSPECTIVE COHORT STUDY
K. Kabasawa1,2,*, H. Sato3, M. Hosojima4,5, R. Takachi6, K. Nakamura7, Y. Ito1,2, S. Yamamoto2
1Department of Health Promotion Medicine, 2Division of Clinical Nephrology and Rheumatology, Kidney Research Center, Niigata University Graduate School of Medical and Dental Sciences, 3Health Administration Center, Niigata University, Niigata, 4Aizubange Center for Nephrology and Clinical Nutrition, Fukushima Medical University, Fukushima, 5 Department of Clinical Nutrition Science, Kidney Research Center, Niigata University Graduate School of Medical and Dental Sciences, Niigata, 6Department of Food Science and Nutrition, Nara Women's University Graduate School of Humanities and Sciences, Nara, 7Division of Preventive Medicine, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
Rationale: Isoflavones, which are abundant in soy products, are reported to have cardioprotective effects. However, their associations with kidney function decline, a risk factor for cardiovascular disease, remain unclear in the general population.
Methods: This prospective cohort study in Japan enrolled 5,162 adults aged ≥40 years (51.2% women; median estimated glomerular filtration rate [eGFR], 74.4 mL/min/1.73 m²). Intakes of isoflavones and soy products were estimated from a food frequency questionnaire, with energy intake adjusted using the residual method. The primary outcome was kidney function decline, defined as a 30% decline in eGFR from baseline, and the secondary outcome was the eGFR slope estimated by a multivariable linear mixed-effects model using repeated measurements of eGFR (n = 4,630).
Results: During a median follow-up of 7 years, 509 events occurred. In multivariable Cox proportional hazards models, lower intakes of isoflavones and soy products were respectively associated with a higher risk of kidney function decline (adjusted hazard ratio [95% CI] of the lowest vs highest quartile, 1.77 [1.23, 2.56] and 1.72 [1.17, 2.51] in women; 1.71 [1.17, 2.50] and 1.45 [1.001, 2.11] in men; all P-trend < 0.05). In the multivariable linear mixed-effects models, lower intakes of isoflavones and soy products were associated with faster eGFR decline in women (e.g., eGFR slope for isoflavones, −1.14 (−1.24, −1.04) in the lowest vs −0.92 (−1.02, −0.82) in the highest quartile, P < 0.05), but not in men.
Conclusion: Lower intakes of isoflavones and soy products were associated with a higher risk of kidney function decline, but these were associated with faster eGFR decline in women only. Isoflavones and soy products may have favourable links to kidney health, but sex differences in the association with eGFR slope should be considered.
Disclosure of Interest: None declared