Nutritional Advice El MondoObjectives:
The association between soy product consumption and cancer risk varies among studies. Therefore, this review article has been conducted.
Do higher soy product consumption reduce cancer risk?
Study design:
This review article included 17 cohort studies and 35 case-control studies with a total of 861,372 participants and 44,932 cases (persons with cancer).
Regarding quality assessment, the case-control studies achieved an average score of 6.7. The mean score of the cohort study was 7.2, which satisfied the criterion of high quality.
All analyses adjusted for age and most studies adjusted for smoking status (n = 38), drinking status (n = 29), total energy intake (n = 27), BMI (n = 26) and education level (n = 26).
Results and conclusions:
The investigators found in pooled analysis of cohort studies and case-control studies that higher consumption of total soy products significantly reduced risk of cancer with 31% [RR = 0.69, 95% CI = 0.60 to 0.80, I2 = 82.7%, p < 0.001].
However, this reduced risk was not significant in cohort studies (RR = 0.90, 95% CI = 0.80 to 1.01].
The investigators found higher tofu consumption significantly reduced cancer risk in both men and women.
The investigators found higher consumption of total soy products significantly reduced risk of cancer amond women with 24% [RR = 0.76, 95% CI = 0.65 to 0.89].
The investigators found in subgroup analysis that higher consumption of total soy products was significantly associated with a reduced risk for gastrointestinal cancer [RR = 0.74, 95% CI = 0.61 to 0.89], prostate cancer [RR = 0.47, 95% CI = 0.31 to 0.71], lung cancer [RR = 0.67, 95% CI = 0.52 to 0.86], upper aerodigestive tract cancer [RR = 0.33, 95% CI = 0.22 to 0.49] and multiple myeloma [RR = 0.10, 95% CI = 0.01 to 0.97], but not in bladder or liver cancer.
The investigators found in pooled analysis of cohort studies and case-control studies that higher consumption of tofu significantly reduced risk of cancer with 22% [RR = 0.78, 95% CI = 0.70 to 0.86, I2 = 47.9%, p = 0.004].
However, this reduced risk was not significant in cohort studies [RR = 0.89, 95% CI = 0.78 to 1.01, p = 0.186].
The investigators found in pooled analysis of cohort studies and case-control studies that higher consumption of soymilk significantly reduced risk of cancer with 25% [RR = 0.75, 95% CI = 0.60 to 0.86, I2 = 47.9%, p = 0.004].
However, this reduced risk was not significant in cohort studies [RR = 1.10, 95% CI = 0.76 to 1.58].
The investigators found a 54g per day increment of total soy products significantly reduced cancer risk by 11%, a 61g per day increment of tofu significantly reduced cancer risk by 12%, and a 23g per day increment of soymilk significantly reduced cancer risk by 28%, while none of the other soy products were associated with cancer risk.
The investigators concluded that daily consumption of 54g total soy products, 61g tofu or 23g soymilk is associated with a lower cancer risk. More prospective cohort studies are still needed to confirm the causal relationship between soy product consumption and cancer risk.
Original title:
Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies by Wang C, Ding K, […], Hong H.
Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11013307/
Additional information of El Mondo:
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