Akhter Munira, Inoue Manami, Kurahashi Norie, Iwasaki Motoki, Sasazuki Shizuka, Tsugane Shoichiro
Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan.
Cancer Epidemiol Biomarkers Prev. 2008 Aug;17(8):2128-35. doi: 10.1158/1055-9965.EPI-08-0182.
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, 0.33-0.92), 0.72 (95% CI, 0.43-1.21), and 0.51 (95% CI, 0.30-0.87), 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.
多项实验研究报告称，膳食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普通人群中考察这种关联，且他们的研究结果并不一致。我们在一项对83063名年龄在45至74岁的日本男性和女性进行的前瞻性队列研究中，调查了膳食大豆和异黄酮摄入量与结直肠癌发病率之间的关联。1995年和1998年通过一份经过验证的食物频率问卷来测量膳食大豆和异黄酮摄入量。在2004年全年，共新确诊886例结直肠癌病例（291例近端结肠癌、286例远端结肠癌和277例直肠癌）。通过拟合Cox比例风险模型来估计风险比和95%置信区间（95%CI）。异黄酮、味噌汤和大豆食品的摄入量在男性和女性中均与结直肠癌无关。按结直肠癌亚部位分析，男性近端结肠癌的风险随着异黄酮、味噌汤和大豆食品摄入量的增加而降低。与异黄酮、味噌汤和大豆食品摄入量处于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）。结果显示，男性远端结肠癌和直肠癌以及女性结直肠癌各亚部位均无关联。这些发现表明，异黄酮、味噌汤和大豆食品的摄入量对日本男性和女性患结直肠癌的风险没有实质性影响。
