Zhang Fang Fang, Haslam Danielle E, Terry Mary Beth, Knight Julia A, Andrulis Irene L, Daly Mary B, Buys Saundra S, John Esther M
Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts.
Mailman School of Public Health, Columbia University, New York, New York.
Cancer. 2017 Jun 1;123(11):2070-2079. doi: 10.1002/cncr.30615. Epub 2017 Mar 6.
Soy foods possess both antiestrogenic and estrogen-like properties. It remains controversial whether women diagnosed with breast cancer should be advised to eat more or less soy foods, especially for those who receive hormone therapies as part of cancer treatment.
The association of dietary intake of isoflavone, the major phytoestrogen in soy, with all-cause mortality was examined in 6235 women with breast cancer enrolled in the Breast Cancer Family Registry. Dietary intake was assessed using a Food Frequency Questionnaire developed for the Hawaii-Los Angeles Multiethnic Cohort among 5178 women who reported prediagnosis diet and 1664 women who reported postdiagnosis diet. Cox proportional-hazard models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).
During a median follow-up of 113 months (approximately 9.4 years), 1224 deaths were documented. A 21% decrease was observed in all-cause mortality for women who had the highest versus lowest quartile of dietary isoflavone intake (≥1.5 vs < 0.3 mg daily: HR, 0.79; 95% confidence interval CI, 0.64-0.97; P = .01). Lower mortality associated with higher intake was limited to women who had tumors that were negative for hormone receptors (HR, 0.49; 95% CI, 0.29-0.83; P = .005) and those who did not receive hormone therapy for their breast cancer (HR, 0.68; 95% CI, 0.51-0.91; P = .02). Interactions, however, did not reach statistical significance.
In this large, ethnically diverse cohort of women with breast cancer living in North America, a higher dietary intake of isoflavone was associated with reduced all-cause mortality. Cancer 2017;123:2070-2079. © 2017 American Cancer Society.
大豆食品具有抗雌激素和雌激素样特性。对于已确诊患有乳腺癌的女性，是否应建议她们多吃或少吃大豆食品仍存在争议，尤其是对于那些接受激素疗法作为癌症治疗一部分的女性。
在乳腺癌家族登记处登记的6235名乳腺癌女性中，研究了大豆中主要植物雌激素异黄酮的膳食摄入量与全因死亡率之间的关联。膳食摄入量通过为夏威夷 - 洛杉矶多种族队列开发的食物频率问卷进行评估，其中5178名女性报告了诊断前饮食，1664名女性报告了诊断后饮食。使用Cox比例风险模型估计风险比（HRs）和95%置信区间（CIs）。
在中位随访113个月（约9.4年）期间，记录了1224例死亡。膳食异黄酮摄入量处于最高四分位数与最低四分位数的女性相比，全因死亡率下降了21%（每日≥1.5毫克与<0.3毫克：HR，0.79；95%置信区间CI，0.64 - 0.97；P = 0.01）。较高摄入量与较低死亡率的关联仅限于激素受体阴性肿瘤的女性（HR，0.49；95% CI，0.29 - 0.83；P = 0.005）以及未接受乳腺癌激素治疗的女性（HR，0.68；95% CI，0.51 - 0.91；P = 0.02）。然而，相互作用未达到统计学显著性。
在这个居住在北美的种族多样化的大型乳腺癌女性队列中，较高的异黄酮膳食摄入量与全因死亡率降低相关。《癌症》2017年；123：2070 - 2079。©2017美国癌症协会。
