Soy food intake and breast cancer survival.
Soy food intake and breast cancer survival.
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DOI：
10.1001/jama.2009.1783
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发表时间：
2009-12-09
影响因子：
120.7
通讯作者：
Lu, Wei
中科院分区：
文献类型：
--
作者：
Shu, Xiao Ou;Zheng, Ying;Cai, Hui;Gu, Kai;Chen, Zhi;Zheng, Wei;Lu, Wei
大豆食品富含大豆酮，这是一种主要的植物雌激素，被认为可以降低患乳腺癌的风险。然而，雌激素样的影响和潜在的相互作用之间的雌激素和他莫昔芬已导致关注大豆食品消费的乳腺癌患者。评估乳腺癌诊断后大豆食品摄入量与总死亡率和癌症复发的关系。上海乳腺癌生存研究是一项大型的基于人群的队列研究，共有5,042名女性乳腺癌幸存者。研究参与者于2002年3月至2006年4月期间招募，并随访至2009年6月。在癌症诊断后约6个月收集有关癌症诊断和治疗、癌症诊断后的生活方式暴露以及疾病进展的信息，并在诊断后18个月、36个月和60个月进行的三次随访访谈中重新评估。与上海生命统计登记数据库进行年度记录链接，以获得失访受试者的生存信息。对病历进行了审查，以验证疾病和治疗信息。任何死亡和复发或乳腺癌相关死亡。进行考克斯回归分析，调整已知的临床预测因素和其他生活方式因素。大豆食物摄入量被视为时间依赖变量。在中位随访3.9年（范围：0.5-6.2）期间，在5，033例接受药物治疗的乳腺癌患者中记录了444例死亡和534例复发或乳腺癌相关死亡。大豆食物的摄入量，无论是大豆蛋白或大豆脂肪的摄入量，与死亡率和复发率呈负相关。与摄入量最低四分位数相比，摄入量最高四分位数大豆蛋白的总死亡率和复发率的风险比（HR）分别为0.67（95%置信区间[CI]=0.51-0.88）和0.66（95%CI=0.52-0.84）。对于大豆蛋白摄入量最低和最高四分位数的女性，多变量调整后的5年死亡率分别为13.1%和9.2%，5年复发率分别为13.0%和8.9%。这种负相关在ER阳性或ER阴性乳腺癌女性中很明显，并且在他莫昔芬使用者和非使用者中都存在。在患有乳腺癌的女性中，大豆食品消费与死亡和复发风险降低显著相关。
Soy foods are rich in isoflavones, a major group of phytoestrogens that have been hypothesized to reduce the risk of breast cancer. However, the estrogen-like effect of isoflavones and the potential interaction between isoflavones and tamoxifen have led to concern about soy food consumption among breast cancer patients. To evaluate the association of soy food intake after diagnosis of breast cancer with total mortality and cancer recurrence. The Shanghai Breast Cancer Survival Study, a large, population-based cohort study of 5,042 female breast cancer survivors. Study participants were recruited between March 2002 and April 2006 and followed through June 2009. Information on cancer diagnosis and treatment, lifestyle exposures after cancer diagnosis, and disease progression was collected at approximately 6 months after cancer diagnosis and was reassessed at three follow-up interviews conducted at 18, 36, and 60 months after diagnosis. Annual record linkage with the Shanghai Vital Statistics Registry database was carried out to obtain survival information for participants who were lost to follow-up. Medical charts were reviewed to verify disease and treatment information. Any death and recurrence or breast cancer-related death. Cox regression analysis was carried out with adjustment for known clinical predictors and other lifestyle factors. Soy food intake was treated as a time-dependent variable. During the median follow-up of 3.9 years (range: 0.5-6.2), 444 deaths and 534 recurrences or breast cancer-related deaths were documented in 5,033 surgically-treated breast cancer patients. Soy food intake, as measured either by soy protein or soy isoflavone intake, was inversely associated with mortality and recurrence. The hazard ratio (HR) associated with highest quartile of soy protein intake was 0.67 (95% confidence interval [CI]=0.51-0.88) for total mortality and 0.66 (95%CI=0.52-0.84) for recurrence compared with the lowest quartile of intake. The multivariate adjusted 5-year mortality rates were 13.1% and 9.2% and 5-year recurrence rates were 13.0% and 8.9%, respectively, for women in the lowest and highest quartiles of soy protein intake. The inverse association was evident among women with either ER‐positive or ER-negative breast cancer and was present in both users and non-users of tamoxifen. Among women with breast cancer, soy food consumption was significantly associated with decreased risk of death and recurrence.
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影响因子：
5.8
作者：
Helferich, W. G.;Andrade, J. E.;Hoagland, M. S.
通讯作者：
Hoagland, M. S.
DOI：
10.1093/jnci/djg015
发表时间：
2003-08-06
期刊：
JOURNAL OF THE NATIONAL CANCER INSTITUTE
影响因子：
--
作者：
Horn-Ross, PL;John, EM;Lee, MM
通讯作者：
Lee, MM
DOI：
10.1258/136218006777525776
发表时间：
2006-06-01
期刊：
The journal of the British Menopause Society
影响因子：
--
作者：
Cassidy, Aedin;Hooper, Lee
通讯作者：
Hooper, Lee
影响因子：
3.9
作者：
Mouridsen, HT;Rose, C;Smith, IE
通讯作者：
Smith, IE
DOI：
10.1006/bbrc.1998.9751
发表时间：
1998-12-09
影响因子：
3.1
作者：
Schwartz, JA;Liu, GZ;Brooks, SC
通讯作者：
Brooks, SC