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Table 3 Odds ratios (ORs) and 95% confidence intervals (CIs) for periodontal disease by quintiles of soy product intake in 3956 Japanese females

From: Relationship between soy and isoflavone intake and periodontal disease: The Freshmen in Dietetic Courses Study II

 

Quintile of intake

 

Variable

1

2

3

4

5

P for trend

Total soy product

      

   Intake, g/day1

13.1

26.2

37.4

53.6

86.8

 

   Prevalence

82/791 (10.4%)

66/791 (8.3%)

64/791 (8.1%)

52/791 (6.6%)

54/792 (6.8%)

 

   Crude OR (95% CI)

1.00

0.79 (0.56, 1.11)

0.76 (0.54, 1.07)

0.61 (0.42, 0.87)

0.63 (0.44, 0.90)

0.004

   Adjusted OR (95% CI)2

1.00

0.80 (0.57, 1.13)

0.79 (0.56, 1.12)

0.65 (0.45, 0.93)

0.68 (0.47, 0.97)

0.01

Tofu

      

   Intake, g/day1

3.2

8.9

13.6

24.9

49.7

 

   Prevalence

77/791 (9.7%)

72/791 (9.1%)

72/791 (9.1%)

45/791 (5.7%)

52/792 (6.6%)

 

   Crude OR (95% CI)

1.00

0.93 (0.66, 1.30)

0.93 (0.66, 1.30)

0.56 (0.38, 0.82)

0.65 (0.45, 0.94)

0.002

   Adjusted OR (95% CI)2

1.00

0.95 (0.67, 1.33)

0.96 (0.68, 1.34)

0.59 (0.40, 0.86)

0.68 (0.47, 0.98)

0.004

Tofu products

      

   Intake, g/day1

-0.6

0.6

1.5

3.4

6.7

 

   Prevalence

64/791 (8.1%)

54/791 (6.8%)

69/791 (8.7%)

67/791 (8.5%)

64/792 (8.1%)

 

   Crude OR (95% CI)

1.00

0.83 (0.57, 1.21)

1.09 (0.76, 1.55)

1.05 (0.74, 1.51)

1.00 (0.70, 1.43)

0.60

   Adjusted OR (95% CI)2

1.00

0.83 (0.57, 1.21)

1.07 (0.75, 1.54)

1.05 (0.74, 1.51)

0.99 (0.69, 1.43)

0.60

Fermented soybeans

      

   Intake, g/day1

0

3.1

5.6

12.0

29.1

 

   Prevalence

65/791 (8.2%)

77/791 (9.7%)

70/791 (8.9%)

49/791 (6.2%)

57/792 (7.2%)

 

   Crude OR (95% CI)

1.00

1.21 (0.85, 1.71)

1.08 (0.76, 1.55)

0.74 (0.50, 1.08)

0.87 (0.60, 1.25)

0.07

   Adjusted OR (95% CI)

1.00

1.24 (0.87, 1.76)

1.14 (0.80, 1.63)

0.79 (0.54, 1.17)

0.94 (0.64, 1.36)

0.19

Boiled soybeans

      

   Intake, g/day1

-1.0

1.0

2.3

3.8

9.3

 

   Prevalence

68/791 (8.6%)

65/791 (8.2%)

60/791 (7.6%)

56/791 (7.1%)

69/792 (8.7%)

 

   Crude OR (95% CI)

1.00

0.95 (0.67, 1.36)

0.87 (0.61, 1.25)

0.81 (0.56, 1.17)

1.02 (0.71, 1.44)

0.77

   Adjusted OR (95% CI)2

1.00

0.97 (0.68, 1.38)

0.88 (0.61, 1.26)

0.80 (0.55, 1.16)

1.04 (0.73, 1.48)

0.81

Miso

      

   Intake, g/day1

-0.6

0

0.4

0.8

6.2

 

   Prevalence

63/791 (8.0%)

63/791 (8.0%)

58/791 (7.3%)

66/791 (8.3%)

68/792 (8.6%)

 

   Crude OR (95% CI)

1.00

1.00 (0.70, 1.44)

0.91 (0.63, 1.33)

1.05 (0.73, 1.51)

1.09 (0.76, 1.55)

0.60

   Adjusted OR (95% CI)2

1.00

1.00 (0.69, 1.44)

0.91 (0.63, 1.32)

1.04 (0.72, 1.49)

1.09 (0.76, 1.57)

0.61

Miso soup

      

   Intake, g/day1

0.2

1.9

4.3

6.9

11.5

 

   Prevalence

70/791 (8.9%)

78/791 (9.9%)

64/791 (8.1%)

43/791 (5.4%)

63/792 (8.0%)

 

   Crude OR (95% CI)

1.00

1.13 (0.80, 1.58)

0.91 (0.64, 1.29)

0.59 (0.40, 0.87)

0.89 (0.62, 1.27)

0.04

   Adjusted OR (95% CI)2

1.00

1.14 (0.81, 1.61)

0.97 (0.68, 1.39)

0.63 (0.42, 0.93)

0.96 (0.67, 1.37)

0.12

  1. 1Values for intake are medians for adjusted energy intake by the residual method for each quintile.
  2. 2Adjusted for cigarette smoking (never and ever), toothbrushing frequency (1 or less, 2, and 3+ times/day), region of residence (Hokkaido and Tohoku, Kanto, Hokuriku and Tokai, Kinki, Chugoku and Shikoku, and Kyushu), and body mass index as a continuous variable.