Song Sihan, Jun Shinyoung, Joung Hyojee, Lee Jung Eun
Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Republic of Korea.
Division of Population Health Research, Department of Precision Medicine, National Institute of Health, Cheongju, Republic of Korea.
Front Nutr. 2025 Jul 9;12:1613685. doi: 10.3389/fnut.2025.1613685. eCollection 2025.
The association between dietary soy and isoflavone intake and mortality remains inconclusive. This study aimed to examine the relationships of dietary intakes of isoflavones, soy protein, and soy foods with all-cause, cancer, and cardiovascular disease (CVD) mortality in Korean adults.
This prospective cohort study included 118,450 Korean adults aged 40-79 years from the Health Examinees Study (2004-2013). Dietary intakes of isoflavones, soy protein, and soy foods were assessed using a food frequency questionnaire. Cox proportional hazards models were used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality risk according to quartiles of dietary soy and isoflavone intake.
During a median follow-up of 10.1 years (interquartile range: 8.7-11.4 years), 2,614 deaths were documented, including 1,290 from cancer and 389 from CVD. Multivariable analyses showed no significant associations between dietary isoflavone intake and the risk of all-cause and cause-specific mortality. The HRs (95% CIs) comparing the highest vs. the lowest quartile of isoflavone intake were 1.04 (0.93-1.15) for all-cause mortality, 0.98 (0.84-1.14) for cancer mortality, and 1.04 (0.79-1.38) for CVD mortality. Similarly, no significant associations were observed for soy protein or soy food intake in relation to all-cause, cancer, and CVD mortality.
Our study found no significant associations of dietary intakes of isoflavones, soy protein, and soy foods with the risks of all-cause, cancer, and CVD mortality.
膳食大豆及异黄酮摄入量与死亡率之间的关联尚无定论。本研究旨在探讨韩国成年人异黄酮、大豆蛋白和大豆食品的膳食摄入量与全因死亡率、癌症死亡率和心血管疾病（CVD）死亡率之间的关系。
这项前瞻性队列研究纳入了健康体检者研究（2004 - 2013年）中118450名年龄在40 - 79岁的韩国成年人。使用食物频率问卷评估异黄酮、大豆蛋白和大豆食品的膳食摄入量。采用Cox比例风险模型根据膳食大豆和异黄酮摄入量的四分位数估计死亡率风险的调整风险比（HRs）和95%置信区间（CIs）。
在中位随访10.1年（四分位间距：8.7 - 11.4年）期间，记录了2614例死亡，其中1290例死于癌症，389例死于心血管疾病。多变量分析显示，膳食异黄酮摄入量与全因死亡率和特定病因死亡率风险之间无显著关联。异黄酮摄入量最高四分位数与最低四分位数相比的HRs（95% CIs），全因死亡率为1.04（0.93 - 1.15），癌症死亡率为0.98（0.84 - 1.14），心血管疾病死亡率为1.04（0.79 - 1.38）。同样，大豆蛋白或大豆食品摄入量与全因、癌症和心血管疾病死亡率之间未观察到显著关联。
我们的研究发现，异黄酮、大豆蛋白和大豆食品的膳食摄入量与全因、癌症和心血管疾病死亡率风险之间无显著关联。
