{"created":"2025-07-07T07:15:50.083108+00:00","id":2001254,"links":{},"metadata":{"_buckets":{"deposit":"d0e86770-9e85-4f14-800c-1e54387c6398"},"_deposit":{"created_by":29,"id":"2001254","owners":[29],"pid":{"revision_id":0,"type":"depid","value":"2001254"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:02001254","sets":["228:230:1750985049716","57:58:59"]},"author_link":["144808","127834","144812","144815","139392","124558","144817","48275","56619","116816","40105"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"21","bibliographicPageStart":"11","bibliographicVolumeNumber":"76","bibliographic_titles":[{"bibliographic_title":"鹿児島大学医学雑誌","bibliographic_titleLang":"ja"},{"bibliographic_title":"Medical journal of Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2024-12","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"OBJECTIVES: Various health foods have been introduced and marketed on television and the internet; however, evidence of their efficacy and effects is often limited to in vitro and in vivo studies. To examine the relationship between health food intake, overall death and cancer incidence risk, we conducted a cohort study on the general population of the Kagoshima Prefecture.\nMETHODS: We recruited 7561 eligible participants (3136 men and 4425 women) from the general populations of Amami islands and mainland Kagoshima Prefecture, Japan. We estimated the hazard ratios and 95% confidence intervals for overall death and cancer incidence using Cox proportional hazard models, adjusting for confounding variables, for the total and nine types of health foods (black vinegar, glucosamine, chlorella, Agaricus, royal jelly, green juice, garlic, blueberry, and turmeric).\nRESULTS: Black vinegar was the most commonly consumed health food (2.3% in men and 2.6% in women). In the baseline cross-sectional study, positive associations were found between black vinegar and hypertension, garlic and glucose intolerance, and other health foods and dyslipidemia. However, in the prospective study, no significant association was observed between the intake of total and nine-specific health foods and overall deaths and cancer incidence, except for green juice, in which HR for cancer incidence was increased (2.84, 1.15–7.04).\nCONCLUSIONS: Health foods commonly consumed by the general population of Kagoshima were not significantly associated with the risk of overall death and cancer incidence, except green juice intake. Further study is required to clarify the potential increased risk of cancer with green juice intake.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"【背景と目的】様々な健康食品がテレビやインターネットで紹介され，販売されているが，それらの有効性と効果の証拠は，多くの場合，in vitroおよびin vivo研究に限定されている．本研究では，健康食品摂取と全死亡とがん罹患リスクとの関連を検索するため，鹿児島県の一般人口を対象としたコーホート研究を行った．\n【方法】研究対象者は奄美群島と鹿児島県本土の一般集団7,561人(男性3,136人，女性4,425人)である．健康食品全体および9種類の健康食品(黒酢，グルコサミン，クロレラ，アガリクス，ローヤルゼリー，青汁，ニンニク，ブルーベリー，ターメリック)について，Cox比例ハザードモデルを用いて交絡変数を調整し，全死亡およびがん発生のハザード比（HR）と95%信頼区間を見積もった．\n【結果】健康食品の中で，最も高頻度に摂取されていたのは黒酢であった(男性で2.3%，女性で2.6%)．ベースライン時の横断的解析では，ニンニクと耐糖能異常との間に正の関連が見られた．しかし，前向き研究では，青汁摂取とがん罹患HR上昇(2.84，1.15-7.04)が認められた他には，健康食品全体および9種類それぞれの健康食品摂取と全死亡および，がん罹患との間に有意な関連は認められなかった．\n【結論】鹿児島の一般集団が一般的に摂取している健康食品と全死亡およびがん罹患リスクとの間に有意な関連は，青汁摂取以外には認められなかった．青汁摂取に伴うがんリスク上昇の可能性に関しては，さらなる研究が必要である．","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03685063","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040104","subitem_source_identifier_type":"NCID"}]},"item_7_version_type_14":{"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"赤穗, 拓海","creatorNameLang":"ja"},{"creatorName":"AKAHO, Takumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"144808","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"指宿, りえ","creatorNameLang":"ja"},{"creatorName":"IBUSUKI, Rie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"127834","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"安田, 友子","creatorNameLang":"ja"},{"creatorName":"YASUDA, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"144812","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宮本, 楓","creatorNameLang":"ja"},{"creatorName":"MIYAMOTO, Kaede","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"144815","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"下敷領, 一平","creatorNameLang":"ja"},{"creatorName":"SHIMOSHIKIRYO, Ippei","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"139392","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西本, 大策","creatorNameLang":"ja"},{"creatorName":"NISHIMOTO, Daisaku","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"124558","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宮原, 広典","creatorNameLang":"ja"},{"creatorName":"MIYAHARA, Hironori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"144817","nameIdentifierScheme":"WEKO"}]},{"creatorAlternatives":[{"creatorAlternative":"徳重, 浩一","creatorAlternativeLang":"ja"}],"creatorNames":[{"creatorName":"德重, 浩一","creatorNameLang":"ja"},{"creatorName":"TOKUSHIGE, Kouichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"48275","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田ノ上, 史郎","creatorNameLang":"ja"},{"creatorName":"TANOUE, Shiroh","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"56619","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"郡山, 千早","creatorNameLang":"ja"},{"creatorName":"KORIYAMA, Chihaya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"116816","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"嶽﨑, 俊郎","creatorNameLang":"ja"},{"creatorName":"TAKEZAKI, Toshiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"40105","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2025-07-07"}],"displaytype":"detail","fileDate":[{"fileDateType":"Issued","fileDateValue":"2024-12"}],"filename":"Med._J._Kagoshima_Univ_76_p11-21.pdf","filesize":[{"value":"651.5 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"Med._J._Kagoshima_Univ_76_p11-21.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/2001254/files/Med._J._Kagoshima_Univ_76_p11-21.pdf"},"version_id":"2b1fa4d6-b851-4dfd-b95f-75c0fae6e1c8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"health foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"death","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cancer incidence","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"risk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cohort study","subitem_subject_language":"en","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"鹿児島県の奄美群島と本土の一般集団における健康食品摂取と全死亡・がん罹患リスクに関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鹿児島県の奄美群島と本土の一般集団における健康食品摂取と全死亡・がん罹患リスクに関する研究","subitem_title_language":"ja"},{"subitem_title":"Health food intake and risk of overall death and cancer incidence in the general population of Amami Islands and mainland of Kagoshima, Japan","subitem_title_language":"en"}]},"item_type_id":"7","owner":"29","path":["1750985049716","59"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-07-07"},"publish_date":"2025-07-07","publish_status":"0","recid":"2001254","relation_version_is_last":true,"title":["鹿児島県の奄美群島と本土の一般集団における健康食品摂取と全死亡・がん罹患リスクに関する研究"],"weko_creator_id":"29","weko_shared_id":-1},"updated":"2025-07-07T07:37:51.179511+00:00"}