College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China.
Key Laboratory of Nanomedicine and Health Inspection of Zhengzhou, Zhengzhou City, People's Republic of China.
J Sci Food Agric. 2021 Oct;101(13):5314-5324. doi: 10.1002/jsfa.11334. Epub 2021 Jun 16.
Soy contains many bioactive phytochemicals, such as isoflavones, which have the effect of preventing many cancers. Some studies have shown the beneficial effect of soy-based food and isoflavone intake on gastric cancer (GC), while others claimed no effect. Therefore, whether the beneficial effect of soy-based food is related to its fermentation or whether its protective effect comes from isoflavones still remains inconclusive. Our aim was to investigate the relationship between total soybean, fermented soybean, non-fermented soybean and isoflavone intake, and the risk of GC. Ten cohort studies and 21 case-control studies involving 916 354 participants were included. The association between soy-based food and isoflavone intake and the risk of GC was calculated with the pooled relative risks (RRs) for the highest versus lowest intake categories. The results showed that isoflavone intake might be a protective factor to GC, but the result was not statistically significant (RR = 0.92; 95% CI: 0.79-1.07). However, total soybean intake could significantly decrease the risk of GC by 36% (RR = 0.64; 95% CI: 0.51-0.80), which might be credited to non-fermented soybean products (RR = 0.79; 95% CI: 0.71-0.87). In contrast, high intake of fermented soybean products could increase the risk of GC (RR = 1.19; 95% CI: 1.02-1.38). High intake of total soybean and non-fermented soybean products could reduce the risk of GC, and high intake of fermented soybean products could increase the risk, which indicated that the beneficial effect of soy-based food might be related to its non-fermentation. However, high intake of isoflavones may not be associated with the incidence of GC. © 2021 Society of Chemical Industry.
大豆含有许多生物活性植物化学物质，如异黄酮，具有预防多种癌症的作用。一些研究表明，大豆食品和异黄酮的摄入对胃癌（GC）有有益的影响，而另一些研究则声称没有影响。因此，大豆食品的有益作用是否与其发酵有关，或者其保护作用是否来自异黄酮，仍未得出明确结论。我们的目的是研究总大豆、发酵大豆、未发酵大豆和异黄酮的摄入与 GC 风险之间的关系。共纳入了 10 项队列研究和 21 项病例对照研究，涉及 916354 名参与者。用最高与最低摄入量类别之间的汇总相对风险（RR）来计算大豆食品和异黄酮摄入与 GC 风险之间的关系。结果表明，异黄酮的摄入可能是 GC 的一个保护因素，但结果无统计学意义（RR=0.92；95%CI：0.79-1.07）。然而，总大豆的摄入可使 GC 的风险显著降低 36%（RR=0.64；95%CI：0.51-0.80），这可能归因于未发酵的大豆制品（RR=0.79；95%CI：0.71-0.87）。相比之下，摄入大量发酵大豆制品可增加 GC 的风险（RR=1.19；95%CI：1.02-1.38）。大量摄入总大豆和未发酵大豆制品可降低 GC 的风险，而大量摄入发酵大豆制品可增加 GC 的风险，这表明大豆食品的有益作用可能与其未发酵有关。然而，异黄酮的高摄入量可能与 GC 的发病率无关。 © 2021 英国化学学会。
