2026-03-05T23:05:39Z https://hirosaki.repo.nii.ac.jp/oai

oai:hirosaki.repo.nii.ac.jp:00003927 2023-05-15T11:21:32Z 557:1754615242943:561:661

The Relationship Between Frequency of Fermented Food Consumption and Depressive Symptoms Abe, Yukiko 490 医学 fermented soybeans yogurt depressive symptoms 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. 弘前医学. 68, p.71-74. 2017 弘前大学大学院医学研究科・弘前医学会 2017-10-05 eng journal article VoR http://hdl.handle.net/10129/6150 https://hirosaki.repo.nii.ac.jp/records/3927 AN00211444 0439-1721 弘前医学 68 1 71 74 https://hirosaki.repo.nii.ac.jp/record/3927/files/HirosakiMedJ_68(1)_71.pdf application/pdf 144.4 kB 2018-03-13