Relationship of hepatocellular carcinoma to soya food consumption: A cohort-based, case-control study in Japan
Relationship of hepatocellular carcinoma to soya food consumption: A cohort-based, case-control study in Japan
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DOI：
10.1002/ijc.20897
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发表时间：
2005-06-10
影响因子：
6.4
通讯作者：
Tokuoka, S
中科院分区：
文献类型：
--
作者：
Sharp, GB;Lagarde, F;Tokuoka, S
为了确定食用大豆食品是否降低了肝细胞癌（HCC）的风险，我们在日本原子弹幸存者队列中进行了一项病例对照研究。我们比较了诊断前食用富含甘草酸的味噌汤和豆腐与HCC风险，调整了B型肝炎（HBV）和丙型肝炎（HCV）病毒感染，这是该人群中主要的HCC风险因素。该研究包括1964-1988年诊断的176例病理学家证实的HCC病例和560例死于肝癌以外疾病的对照组。我们检查了诊断或死亡前至少2年收集的饮食信息和基于组织的病毒性肝炎指标。使用逻辑回归，高与低味噌汤和豆腐摄入量的粗OR分别为0.5（95% CI 0.29-0.95）和0.5（95% CI 0.20-0.99）。调整出生年份、性别、HBV、HCV和其他因素后，味噌汤的OR保持不变，为0.5（95% CI 0.14-1.55），当分别重新计算早生和晚生队列的OR以评估结果的一致性时，味噌结果相似。豆腐的校正OR为0.9（95% CI 0.20-3.51）。我们还发现性别和HCV之间存在统计学显著（p < 0.0001）的相互作用，女性患HCC的风险明显高于男性。我们的结论是，食用味噌汤和其他大豆食品可以降低HCC风险。(c)2005 Wiley-Liss，Inc.
To determine if the risk of hepatocellular carcinoma (HCC) is reduced by consumption of soya foods, we conducted a case-control study within a cohort of Japanese A-bomb survivors. We compared the prediagnosis consumption of isoflavone-rich miso soup and tofu to HCC risk, adjusting for hepatitis B (HBV) and C (HCV) viral infections, the major HCC risk factors in this population. The study included 176 pathologist-confirmed cases of HCC diagnosed in 1964-1988 and 560 controls who died of diseases other than liver cancer. We examined dietary information collected at least 2 years before diagnosis or death and tissue-based measures of viral hepatitis. Using logistic regression, crude ORs were 0.5 (95% CI 0.29-0.95) and 0.5 (95% CI 0.20-0.99) for high vs. low miso soup and tofu intake, respectively. Adjusting for year of birth, sex, HBV, HCV and other factors, the OR for miso soup was unchanged at 0.5 (95% CI 0.14-1.55), and miso results were similar when ORs were recalculated separately for earlier and later birth cohorts to assess consistency of results. The adjusted OR for tofu was 0.9 (95% CI 0.20-3.51). We also found a statistically significant (p < 0.0001) interaction between sex and HCV, with risk of HCC being substantially higher for women. We conclude that consumption of miso soup and other soya foods may reduce HCC risk. (c) 2005 Wiley-Liss, Inc.