Soy food and isoflavone intake and colorectal cancer risk: The Fukuoka Colorectal Cancer Study
Soy food and isoflavone intake and colorectal cancer risk: The Fukuoka Colorectal Cancer Study
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DOI：
10.3109/00365521.2010.522720
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发表时间：
2011-02-01
影响因子：
1.9
通讯作者：
Terasaka, Reiji
中科院分区：
文献类型：
--
作者：
Budhathoki, Sanjeev;Joshi, Amit Man;Terasaka, Reiji
目标。有人认为大豆食品和异黄酮的摄入可能对预防结直肠癌的风险有保护作用。然而，流行病学证据仍然稀少且不一致。我们在福冈结直肠癌研究中解决了这个问题。材料和方法。研究对象为816例组织学证实的结直肠癌病例和815例社区对照。大豆食品和异黄酮的摄入量采用计算机辅助饮食法进行面对面访谈。采用Logistic回归分析，在调整饮食中钙和n-3多不饱和脂肪酸摄入量以及体重指数、体力活动、饮酒和其他生活方式因素后，估计结直肠癌的比值比（OR）和95%置信区间（CI）。结果。在男性和绝经后女性中，能量调整后的大豆食品（干重）和异黄酮的摄入量与结直肠癌风险呈负相关，但在绝经前女性中没有。大豆食品中最高五分位数与最低五分位数的多变量校正OR为0.65 (95% CI 0.41-1.03， p为趋势= 0.03)，男性异黄酮的OR为0.68 （95% CI 0.42-1.10， p为趋势= 0.051）。绝经后妇女的相应值为0.60 （95% CI 0.29-1.25， p为趋势= 0.053）和0.68 （95% CI 0.33-1.40， p为趋势= 0.049）。特异位点分析显示大豆食品（趋势p = 0.007）和异黄酮（趋势p = 0.02）与男性直肠癌呈负相关。结论。这一发现为大豆食品和异黄酮在结直肠癌发生中的保护作用提供了流行病学证据。
Objective. It has been suggested that soy food and isoflavone intake may be protective against the risk of colorectal cancer. However, epidemiologic evidence remains sparse and inconsistent. We addressed this issue in the Fukuoka Colorectal Cancer Study. Material and methods. The study subjects were the 816 incident cases of histologically confirmed colorectal cancer and 815 community controls. Intakes of soy foods and isoflavones were assessed by in-person interview using a computer-assisted dietary method. Logistic regression analysis was applied to estimate odds ratio (OR) and 95% confidence interval (CI) of colorectal cancer with adjustment for dietary intakes of calcium and n-3 polyunsaturated fatty acids as well as for body mass index, physical activity, alcohol use, and other lifestyle factors. Results. Energy-adjusted intakes of soy foods (dry weight) and isoflavones were inversely associated with colorectal cancer risk in men and postmenopausal women, but not in premenopausal women. The multivariate-adjusted OR for the highest versus lowest quintile was 0.65 (95% CI 0.41-1.03, p for trend = 0.03) for soy foods and 0.68 (95% CI 0.42-1.10, p for trend = 0.051) for isoflavones in men. The corresponding values for postmenopausal women were 0.60 (95% CI 0.29-1.25, p for trend = 0.053) and 0.68 (95% CI 0.33-1.40, p for trend = 0.049). The site-specific analysis showed inverse associations of soy foods (p for trend = 0.007) and isoflavones (p for trend = 0.02) with rectal cancer in men. Conclusion. The findings add to epidemiologic evidence for protective effects of soy foods and isoflavones in colorectal carcinogenesis.