School of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Ningbo Center for Disease Control and Prevention, Ningbo 315010, China.
Nutrients. 2024 Mar 28;16(7):986. doi: 10.3390/nu16070986.
The association between soy product consumption and cancer risk varies among studies. Therefore, this comprehensive meta-analysis of observational studies examines the association between soy product consumption and total cancer risk.
This study was conducted following the PRISMA guidelines. Up to October 2023, all eligible published studies were searched through PubMed and Web of Science databases.
A total of 52 studies on soy product consumption were included in this meta-analysis (17 cohort studies and 35 case-control studies). High consumption of total soy products (RR: 0.69; 95% CI: 0.60, 0.80), tofu (RR: 0.78; 95% CI: 0.70, 0.86), and soymilk (RR: 0.75; 95% CI: 0.60, 0.93) were associated with reduced total cancer risk. No association was found between high consumption of fermented soy products (RR: 1.18; 95% CI: 0.95, 1.47), non-fermented soy products (RR: 0.95; 95% CI: 0.77, 1.18), soy paste (RR: 1.00; 95% CI: 0.88, 1.14), miso soup (RR: 0.99; 95% CI: 0.87, 1.12), or natto (RR: 0.96; 95% CI: 0.82, 1.11) and cancer risk. A 54 g per day increment of total soy products reduced cancer risk by 11%, a 61 g per day increment of tofu reduced cancer risk by 12%, and a 23 g per day increment of soymilk reduced cancer risk by 28%, while none of the other soy products were associated with cancer risk.
Our findings suggest that high total soy product consumption, especially soymilk and tofu, is associated with lower cancer risk. More prospective cohort studies are still needed to confirm the causal relationship between soy product consumption and cancer risk.
大豆制品消费与癌症风险之间的关联在不同的研究中存在差异。因此，本项针对观察性研究的综合荟萃分析旨在研究大豆制品消费与总体癌症风险之间的关联。
本研究遵循 PRISMA 指南进行。截至 2023 年 10 月，通过 PubMed 和 Web of Science 数据库检索所有符合条件的已发表研究。
共有 52 项关于大豆制品消费的研究纳入本项荟萃分析（17 项队列研究和 35 项病例对照研究）。大量食用大豆制品（RR：0.69；95%CI：0.60，0.80）、豆腐（RR：0.78；95%CI：0.70，0.86）和豆浆（RR：0.75；95%CI：0.60，0.93）与总体癌症风险降低相关。大量食用发酵大豆制品（RR：1.18；95%CI：0.95，1.47）、非发酵大豆制品（RR：0.95；95%CI：0.77，1.18）、豆酱（RR：1.00；95%CI：0.88，1.14）、味噌汤（RR：0.99；95%CI：0.87，1.12）和纳豆（RR：0.96；95%CI：0.82，1.11）与癌症风险无关。每天增加 54 克大豆制品可使癌症风险降低 11%，每天增加 61 克豆腐可使癌症风险降低 12%，每天增加 23 克豆浆可使癌症风险降低 28%，而其他大豆制品与癌症风险均无关。
我们的研究结果表明，大量食用大豆制品，尤其是豆浆和豆腐，与较低的癌症风险相关。仍需要更多的前瞻性队列研究来证实大豆制品消费与癌症风险之间的因果关系。
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