Dietary soy and isoflavone intake and risk of colorectal cancer in the Japan public health center-based prospective study
Dietary soy and isoflavone intake and risk of colorectal cancer in the Japan public health center-based prospective study
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DOI：
10.1158/1055-9965.epi-08-0182
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发表时间：
2008-08-01
影响因子：
3.8
通讯作者：
Tsugane, Shoichiro
中科院分区：
文献类型：
--
作者：
Akhter, Munira;Inoue, Manami;Tsugane, Shoichiro
几项实验研究报告说，大豆的抗癌特性在预防结直肠癌方面发挥着重要作用。然而，很少有流行病学研究在一般人群中研究这种关联，他们的研究结果并不一致。我们对83,063名年龄在45 - 74岁之间的日本男性和女性进行了一项前瞻性队列研究，调查了饮食中大豆和大豆摄入量与结直肠癌发病率之间的关系。1995年和1998年，通过经验证的食物频率问卷测量了大豆和大豆的膳食摄入量。在2004年，共有886例新发现的结直肠癌病例（近端结肠291例，远端结肠286例，直肠277例）。通过拟合考克斯比例风险模型估计风险比和95%置信区间（95% CI）。在男性或女性中，摄入咖啡酮、味噌汤和大豆食品与结直肠癌无关。根据结直肠癌的亚位点，男性近端结肠癌的风险随着咖啡酮、味噌汤和大豆食品消费量的增加而降低。与最低四分位数的男性相比，最高四分位数的风险比分别为0.55（95%CI，0.33 - 0.92），0.72（95%CI，0.43-1.21）和0.51（95%CI，0.30 - 0.87）。结果表明，男性远端结肠癌和直肠癌或女性结直肠癌的亚部位之间没有关联。这些研究结果表明，日本男性和女性中，摄入大豆酮、味噌汤和大豆食品对结直肠癌的风险没有实质性影响。
Several experimental studies have reported that the anticarcinogenic properties of dietary soy play an important role in preventing colorectal cancer. However, few epidemiologic studies have examined this association in general populations and their findings have been inconsistent. We investigated the association between dietary soy and isoflavone intake and incidence of colorectal cancer in a prospective cohort study of 83,063 Japanese men and women, ages 45 to 74 years. Dietary soy and isoflavone intake was measured through a validated food frequency questionnaire in 1995 and 1998. Throughout 2004, a total of 886 cases of colorectal cancer were newly identified (291 proximal colon, 286 distal colon, and 277 rectum). The hazard ratios and 95% confidence intervals (95% CIs) were estimated by fitting a Cox proportional hazards model. The intake of isoflavones, miso soup, and soy food was not associated with colorectal cancer in either men or women. By colorectal cancer subsite, the risk of proximal colon cancer in men decreased with increasing consumption of isoflavones, miso soup, and soy food. Compared with men in the lowest quartiles of isoflavones, miso soup, and soy food intake, the hazard ratios in the highest quartiles were 0.55 (95% CI, 0.330.92), 0.72 (95% CI, 0.43-1.21), and 0.51 (95% CI, 0.300.87), respectively. The results showed no association for distal colon and rectal cancer in men or for subsites of colorectal cancer in women. These findings suggest that the intake of isoflavones, miso soup, and soy food has no substantial effect on the risk of colorectal cancer in Japanese men and women.