Prospective cohort study on the relationship between dietary intake of soy food and total cancer mortality risk in urban Shanghai
10.3781/j.issn.1000-7431.2017.22.058
- Author:
Weiguo TANG
1
Author Information
1. School of Public Health, Fudan University
- Publication Type:Journal Article
- Keywords:
Cohort studies;
Isoflavones;
Neoplasms;
Soy foods
- From:
Tumor
2017;37(4):350-358
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To investigate the relationship between soy food intake and total cancer mortality risk. Methods: In the Shanghai Men's Health Study (2002-2013) and the Shanghai Women's Health Study (1997-2013), the food frequency questionnaires were used to collect information concerning soy food intake. Hazard ratio (HR) and 95% confidence interval (CI) for the association of soy food intake and total cancer mortality risk were derived using the COX proportional hazards model with adjustment of potential confounders. Results: During average 9.2 years for men and 14.7 years for women of follow-up, 2 122 cancer deaths were identified from 59 857 male participants, while 2 580 cancer deaths were identified from 73 044 female participants. Compared with the lowest quartile of soy food consumption, the HR s of the highest quartile intake group were 0.99 (95% CI: 0.87-1.12) and 0.96 (95% CI: 0.85-1.08) for the risk of total cancer mortality in men and women, respectively. It suggested that the association of soy food intake with total cancer mortality risk was not statistically significant. The further analyses showed the relationship between dietary soy isoflavones intake and total cancer mortality risk was not statistically significant in both men and women, the corresponding HR s were 1.06 (95% CI: 0.93-1.19) and 0.98 (95% CI: 0.88-1.10). Conclusion: Dietary intake of soy food may be not associated with the decreased risk of total cancer mortality.
