Soya and isoflavone intakes associated with reduced risk of oesophageal cancer in north-west China

Tang, L; Lee, AH; Xu, F; Zhang, T; Lei, J; Binns, CW

Soya and isoflavone intakes associated with reduced risk of oesophageal cancer in north-west China

Tang, L Lee, AH Xu, F

Zhang, T Lei, J Binns, CW

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Publication Type:: Journal Article
Citation:: Public Health Nutrition, 2015, 18 (1), pp. 130 - 134
Issue Date:: 2015-01-01

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Field	Value	Language
dc.contributor.author	Tang, L	en_US
dc.contributor.author	Lee, AH	en_US
dc.contributor.author	Xu, F https://orcid.org/0000-0002-8465-5834	en_US
dc.contributor.author	Zhang, T	en_US
dc.contributor.author	Lei, J	en_US
dc.contributor.author	Binns, CW	en_US
dc.date.issued	2015-01-01	en_US
dc.identifier.citation	Public Health Nutrition, 2015, 18 (1), pp. 130 - 134	en_US
dc.identifier.issn	1368-9800	en_US
dc.identifier.uri	http://hdl.handle.net/10453/118649
dc.description.abstract	© 2014 The Authors. Objective To ascertain the association between soya consumption, isoflavone intakes and oesophageal cancer risk in remote north-west China, where the incidence of oesophageal cancer is known to be high. Design Case-control study. Information on habitual consumption of soya foods and soya milk was obtained by personal interview. The intakes of isoflavones were then estimated using the US Department of Agriculture nutrient database. Logistic regression analyses were performed to assess the association between soya consumption, isoflavone intakes and oesophageal cancer risk. Setting Urumqi and Shihezi, Xinjiang Uyghur Autonomous Region, China. Subjects Participants were 359 incident oesophageal cancer patients and 380 hospital-based controls. Results The oesophageal cancer patients consumed significantly less (P < 0·001) total soya foods (mean 57·2 (sd 119·0) g/d) and soya milk (mean 18·8 (sd 51·7) ml/d) than the controls (mean 93·3 (sd 121·5) g/d and mean 35·7 (sd 73·0) ml/d). Logistic regression analyses showed an inverse association between intake of soya products and the risk of oesophageal cancer. The adjusted odds were OR = 0·33 (95 % CI 0·22, 0·49) and OR = 0·48 (95 % CI 0·31, 0·74) for consuming at least 97 g of soya foods and 60 ml of soya milk daily (the highest tertiles of consumption), respectively, relative to the lowest tertiles of consumption. Similarly, inverse associations with apparent dose-response relationships were found between isoflavone intakes and oesophageal cancer risk. Conclusions Habitual consumption of soya products appears to be associated with reduced risk of oesophageal cancer in north-west China.	en_US
dc.relation.ispartof	Public Health Nutrition	en_US
dc.relation.isbasedon	10.1017/S1368980013003443	en_US
dc.subject.classification	Nutrition & Dietetics	en_US
dc.subject.mesh	Humans	en_US
dc.subject.mesh	Esophageal Neoplasms	en_US
dc.subject.mesh	Isoflavones	en_US
dc.subject.mesh	Genistein	en_US
dc.subject.mesh	Anticarcinogenic Agents	en_US
dc.subject.mesh	Antioxidants	en_US
dc.subject.mesh	Diet	en_US
dc.subject.mesh	Incidence	en_US
dc.subject.mesh	Logistic Models	en_US
dc.subject.mesh	Risk	en_US
dc.subject.mesh	Case-Control Studies	en_US
dc.subject.mesh	Soy Milk	en_US
dc.subject.mesh	Soy Foods	en_US
dc.subject.mesh	Aged	en_US
dc.subject.mesh	Middle Aged	en_US
dc.subject.mesh	China	en_US
dc.subject.mesh	Female	en_US
dc.subject.mesh	Male	en_US
dc.title	Soya and isoflavone intakes associated with reduced risk of oesophageal cancer in north-west China	en_US
dc.type	Journal Article
utslib.citation.volume	1	en_US
utslib.citation.volume	18	en_US
utslib.for	1117 Public Health and Health Services	en_US
utslib.for	11 Medical and Health Sciences	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Health
pubs.organisational-group	/University of Technology Sydney/Faculty of Health/Midwifery
pubs.organisational-group	/University of Technology Sydney/Strength - CHSP - Health Services and Practice
utslib.copyright.status	closed_access
pubs.issue	1	en_US
pubs.publication-status	Published	en_US
pubs.volume	18	en_US

Abstract:

© 2014 The Authors. Objective To ascertain the association between soya consumption, isoflavone intakes and oesophageal cancer risk in remote north-west China, where the incidence of oesophageal cancer is known to be high. Design Case-control study. Information on habitual consumption of soya foods and soya milk was obtained by personal interview. The intakes of isoflavones were then estimated using the US Department of Agriculture nutrient database. Logistic regression analyses were performed to assess the association between soya consumption, isoflavone intakes and oesophageal cancer risk. Setting Urumqi and Shihezi, Xinjiang Uyghur Autonomous Region, China. Subjects Participants were 359 incident oesophageal cancer patients and 380 hospital-based controls. Results The oesophageal cancer patients consumed significantly less (P < 0·001) total soya foods (mean 57·2 (sd 119·0) g/d) and soya milk (mean 18·8 (sd 51·7) ml/d) than the controls (mean 93·3 (sd 121·5) g/d and mean 35·7 (sd 73·0) ml/d). Logistic regression analyses showed an inverse association between intake of soya products and the risk of oesophageal cancer. The adjusted odds were OR = 0·33 (95 % CI 0·22, 0·49) and OR = 0·48 (95 % CI 0·31, 0·74) for consuming at least 97 g of soya foods and 60 ml of soya milk daily (the highest tertiles of consumption), respectively, relative to the lowest tertiles of consumption. Similarly, inverse associations with apparent dose-response relationships were found between isoflavone intakes and oesophageal cancer risk. Conclusions Habitual consumption of soya products appears to be associated with reduced risk of oesophageal cancer in north-west China.

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http://hdl.handle.net/10453/118649