{"created":"2023-05-15T09:03:02.605322+00:00","id":3927,"links":{},"metadata":{"_buckets":{"deposit":"784464f7-a903-4ae4-992b-7562821b2e8c"},"_deposit":{"created_by":3,"id":"3927","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"3927"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00003927","sets":["557:561:661"]},"author_link":["11508"],"item_3_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-10-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"74","bibliographicPageStart":"71","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"弘前医学"}]}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In the present study, the relationship between the consumption of dietary fiber or fermented foods\nand depressive symptoms was investigated. The degree of depressive symptoms was measured by the Center for\nEpidemiologic Studies Depression（ CES-D） scale, and consumption of foods was measured by a self-administered diet\nhistory questionnaire. Participants scoring less than 16 were considered as the low CES-D score group, and those\nscoring 16 or higher were considered as the high CES-D score group. The total intake of dietary fiber from potatoes,\npulses, fungi, vegetables, and fruits was not significantly different between the low and high CES-D score groups, but\nwas significantly different for the frequency of the consumption of yogurt or fermented soybeans. Additionally, no\nparticipant who had eaten fermented soybeans daily was in the high CES-D score group. In conclusion, the frequency\nof the consumption of yogurt or fermented soybeans may be negatively associated with depressive symptoms.\nFurthermore, the habit of eating fermented soybeans daily may be associated with scoring less than 16 on the CES-D scale in Japanese adults.","subitem_description_type":"Abstract"}]},"item_3_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"弘前医学. 68, p.71-74. 2017","subitem_description_type":"Other"}]},"item_3_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前大学大学院医学研究科・弘前医学会"}]},"item_3_radio_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"Article"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00211444","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0439-1721","subitem_source_identifier_type":"ISSN"}]},"item_3_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_3_subject_23":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"医学","subitem_subject_scheme":"Other"}]},"item_3_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"Hirosaki University Graduate School of Health Sciences"}]},"item_3_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Abe, Yukiko"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-13"}],"displaytype":"detail","filename":"HirosakiMedJ_68(1)_71.pdf","filesize":[{"value":"144.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"HirosakiMedJ_68(1)_71.pdf","url":"https://hirosaki.repo.nii.ac.jp/record/3927/files/HirosakiMedJ_68(1)_71.pdf"},"version_id":"701be4a5-b053-40ee-b1de-1ce740db98ed"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"fermented soybeans","subitem_subject_scheme":"Other"},{"subitem_subject":"yogurt","subitem_subject_scheme":"Other"},{"subitem_subject":"depressive symptoms","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"The Relationship Between Frequency of Fermented Food Consumption and Depressive Symptoms","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The Relationship Between Frequency of Fermented Food Consumption and Depressive Symptoms"}]},"item_type_id":"3","owner":"3","path":["661"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-10-23"},"publish_date":"2017-10-23","publish_status":"0","recid":"3927","relation_version_is_last":true,"title":["The Relationship Between Frequency of Fermented Food Consumption and Depressive Symptoms"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T11:21:32.367380+00:00"}