The aim of this study was to explore the relationship between soy products and the risk of subarachnoid hemorrhage in a case-control study.
Design
A case-control study was conducted.
Methods
Incident subarachnoid hemorrhage cases (n = 201) were identified and individually matched on age (± 2 years) and sex to community (n = 201) controls from April 1992 to March 1997. A factor analysis was conducted to identify dietary patterns in relation to subarachnoid hemorrhage risk.
Results
Soy-rich products were significantly associated with a decreased risk of subarachnoid hemorrhage (lowest versus highest quartile, adjusted odds ratio 0.46; 95% confidence interval 0.18–0.88).
Conclusion
The findings suggest that a diet high in soy products may be protective against the development of subarachnoid hemorrhage.
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