Brain Aging and Midlife Tofu Consumption
Lon R. White, MD, MPH,,,,
Helen Petrovitch, MD,,
G. Webster Ross, MD,,
Kamal Masaki, MD,,
John Hardman, MD,
James Nelson, MD,
Daron Davis, MD and
William Markesbery, MD
National Institute on Aging, NIH (L.R.W., formerly)
Pacific Health Research Institute (L.R.W., H.P.)
University of Hawaii at Manoa (L.R.W., H.P., G.W.R., K.M., J.H.)
Department of Veterans Affairs, Honolulu, (L.R.W., G.W.R.)
Kuakini Medical Center, Honolulu, (H.P., K.M.), Hawaii
Louisiana State University (J.N.), Baton Rouge, Louisiana
University of Kentucky (D.D., W.M.), Lexington, Kentucky
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Fig. 1. Conjoint distribution of responses to questions concerning consumption of tofu asked at the 1965–1968 and 1971–1974 interviews among 3734 HAAS participants tested with the Cognitive Abilities Screening Instrument at the 1991–1993 examination. Each participant is categorized as low-low (low intake at both times), low (<twice weekly at the 1965 interview, no information or only one serving in the prior week at the 1971 interview), high (2+ servings per week at either interview), or high-high (2+ servings per week at both interviews).
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Fig. 2. Prevalence of a CASI score <74 among study participants stratified according to 5-year age groups and four levels of midlife tofu consumption, based on the composite 1965/1971 tofu intake index.
* The bars for ages 71–93 represent the entire study population (n=3734), with prevalence levels of CASI score <74 for each level of tofu intake shown after adjustment for single years of age.
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Fig. 3. Adjusted prevalence of brain weight less than 1120 grams among autopsied HAAS decedents stratified according to midlife BMI (below or above the mean) and midlife tofu consumption. Adjustment was done using multivariate regression methods, controlling for age at death, internal diameter of the skull, and midlife blood pressure.
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Copyright © 2000 by the American College of Nutrition.
