PDF(Pubmed)
Abstract：
BACKGROUND: 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.
METHODS: 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.
RESULTS: 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.
CONCLUSIONS: 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.
METHODS: 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.
RESULTS: 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.
CONCLUSIONS: 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.
摘要：
背景：各研究中，豆制品消费与癌症风险之间的关系各不相同。因此,这项观察性研究的综合荟萃分析研究了豆制品摄入量与癌症总风险之间的关系.
方法：本研究遵循PRISMA指南。截至2023年10月，所有符合条件的已发表研究都通过PubMed和WebofScience数据库进行了搜索。
结果：本次荟萃分析共纳入了52项关于豆制品消费的研究（17项队列研究和35项病例对照研究）。总豆制品的高消费量（RR：0.69；95%CI：0.60，0.80），豆腐（RR：0.78；95%CI：0.70，0.86），和豆奶(RR:0.75;95%CI:0.60,0.93)与总癌症风险降低相关。未发现发酵豆制品的高消费之间的关联(RR:1.18;95%CI:0.95,1.47),非发酵豆制品（RR：0.95；95%CI：0.77，1.18），酱油（RR：1.00；95%CI：0.88，1.14），味o汤(RR：0.99；95%CI：0.87，1.12)，或纳豆（RR：0.96；95%CI：0.82，1.11）和癌症风险。每天增加54克总豆制品可将癌症风险降低11%，每天增加61克豆腐可将癌症风险降低12%，每天增加23克豆浆可将癌症风险降低28%，而其他豆制品都没有与癌症风险相关。
结论：我们的研究结果表明，大豆产品总消费量高，尤其是豆浆和豆腐,与较低的癌症风险有关。仍需要更多的前瞻性队列研究来证实豆制品消费与癌症风险之间的因果关系。
方法：本研究遵循PRISMA指南。截至2023年10月，所有符合条件的已发表研究都通过PubMed和WebofScience数据库进行了搜索。
结果：本次荟萃分析共纳入了52项关于豆制品消费的研究（17项队列研究和35项病例对照研究）。总豆制品的高消费量（RR：0.69；95%CI：0.60，0.80），豆腐（RR：0.78；95%CI：0.70，0.86），和豆奶(RR:0.75;95%CI:0.60,0.93)与总癌症风险降低相关。未发现发酵豆制品的高消费之间的关联(RR:1.18;95%CI:0.95,1.47),非发酵豆制品（RR：0.95；95%CI：0.77，1.18），酱油（RR：1.00；95%CI：0.88，1.14），味o汤(RR：0.99；95%CI：0.87，1.12)，或纳豆（RR：0.96；95%CI：0.82，1.11）和癌症风险。每天增加54克总豆制品可将癌症风险降低11%，每天增加61克豆腐可将癌症风险降低12%，每天增加23克豆浆可将癌症风险降低28%，而其他豆制品都没有与癌症风险相关。
结论：我们的研究结果表明，大豆产品总消费量高，尤其是豆浆和豆腐,与较低的癌症风险有关。仍需要更多的前瞻性队列研究来证实豆制品消费与癌症风险之间的因果关系。
