Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou, People's Republic of China ; Sun Yat-sen University Cancer Center, Guangzhou, People's Republic of China.
PLoS One. 2013 Oct 14;8(10):e77822. doi: 10.1371/journal.pone.0077822. eCollection 2013.
Many studies have shown a negative association between the consumption of soy products and the risk of some cancers, but little is known about the effect of soy consumption on nasopharyngeal carcinoma. We assessed the association between the consumption of soy products on nasopharyngeal carcinoma risk in Chinese individuals.
This case-control study included 600 (448 males and 152 females) incident cases of nasopharyngeal carcinoma, and an equal number of controls, matched according to gender, age (± 3 y) and household type to the nasopharyngeal carcinoma cases. All subjects were recruited from hospitals in Guangzhou, China. A face-to-face interview was conducted with each study individual to collect general information and habitual dietary intake using a 78-item quantitative food-frequency questionnaire. Odds ratios and their 95% confidence intervals were estimated using conditional logistic regression analyses.
The median intakes of soy foods (in protein) were 0.5/0.5, 1.4/1.7, 2.7/3.3 and 6.1/7.7 (male/female) g/d in the quartiles 1 to 4. Both univariate and multivariate analyses showed no significant association between the consumption of soy proteins or soy isoflavones and the risk of nasopharyngeal carcinoma. The adjusted odds ratios (95% confidence intervals) between extreme quartiles were 0.97 (0.66-1.45) for soy proteins and 0.97 (0.66-1.42) for total isoflavones. Null associations were also observed between intake of the individual isoflavones daidzein, genistein and glycitein and NPC risk, with adjusted odds ratios for the extreme quartiles ranging between 0.73 and 1.23.
Habitual consumption of soy products had no significant effect on the risk of nasopharyngeal carcinoma in Chinese adults with a relatively low intake.
许多研究表明，大豆制品的摄入与某些癌症的风险呈负相关，但对于大豆摄入与鼻咽癌的关系知之甚少。我们评估了中国人群中大豆制品摄入与鼻咽癌风险之间的关联。
这项病例对照研究纳入了 600 例（448 名男性和 152 名女性）新发鼻咽癌患者，以及与之按性别、年龄（±3 岁）和家庭类型相匹配的同等数量的对照者。所有研究对象均来自中国广州的医院。通过面对面访谈，每位研究对象均使用包含 78 种食物的定量食物频率问卷，收集一般信息和习惯性饮食摄入情况。采用条件 logistic 回归分析估计比值比及其 95%置信区间。
在四分位数 1 到 4 中，大豆食品（以蛋白质计）的中位数摄入量（男性/女性）分别为 0.5/0.5、1.4/1.7、2.7/3.3 和 6.1/7.7 g/d。单因素和多因素分析均显示，大豆蛋白或大豆异黄酮的摄入与鼻咽癌风险之间无显著关联。极值四分位数之间的调整比值比（95%置信区间）分别为大豆蛋白 0.97（0.66-1.45）和总异黄酮 0.97（0.66-1.42）。摄入大豆异黄酮的个体成分如大豆苷、染料木素和黄豆苷元与 NPC 风险之间也存在零关联，极值四分位数的调整比值比在 0.73 至 1.23 之间。
在中国成年人中，习惯性食用大豆制品与鼻咽癌风险无显著相关性，其摄入量相对较低。
