大豆食品和异黄酮摄入量与结直肠癌风险：福冈结直肠癌研究

Soy food and isoflavone intake and colorectal cancer risk: the Fukuoka Colorectal Cancer Study.

作者信息

Budhathoki Sanjeev, Joshi Amit Man, Ohnaka Keizo, Yin Guang, Toyomura Kengo, Kono Suminori, Mibu Ryuichi, Tanaka Masao, Kakeji Yoshihiro, Maehara Yoshihiko, Okamura Takeshi, Ikejiri Koji, Futami Kitaroh, Maekawa Takafumi, Yasunami Yohichi, Takenaka Kenji, Ichimiya Hitoshi, Terasaka Reiji

机构信息

Department of Preventive Medicine, Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan.

出版信息

Scand J Gastroenterol. 2011 Feb;46(2):165-72. doi: 10.3109/00365521.2010.522720. Epub 2010 Oct 24.

DOI:10.3109/00365521.2010.522720

PMID:20969489

Abstract

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.

摘要

目的

有人提出，摄入大豆食品和异黄酮可能对结直肠癌风险具有保护作用。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探讨了这个问题。

材料与方法

研究对象为816例经组织学确诊的结直肠癌新发病例和815名社区对照者。采用计算机辅助饮食法通过面对面访谈评估大豆食品和异黄酮的摄入量。应用逻辑回归分析来估计结直肠癌的比值比（OR）和95%置信区间（CI），并对钙和n-3多不饱和脂肪酸的饮食摄入量以及体重指数、身体活动、饮酒和其他生活方式因素进行调整。

结果

大豆食品（干重）和异黄酮的能量调整摄入量与男性和绝经后女性的结直肠癌风险呈负相关，但与绝经前女性无关。男性中，大豆食品最高五分位数与最低五分位数相比，多变量调整后的OR为0.65（95%CI 0.41 - 1.03，趋势p值 = 0.03），异黄酮为0.68（95%CI 0.42 - 1.10，趋势p值 = 0.051）。绝经后女性的相应值分别为0.60（95%CI 0.29 - 1.25，趋势p值 = 0.053）和0.68（95%CI 0.33 - 1.40，趋势p值 = 0.049）。部位特异性分析显示，男性中大豆食品（趋势p值 = 0.007）和异黄酮（趋势p值 = 0.02）与直肠癌呈负相关。