Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study
Abstract Background Although preclinical studies suggest that fermented soy foods may have a protective effect against breast cancer, no prospective cohort studies have examined this association. Objective Our study examined the association between fermented and nonfermented soy food intake and brea...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Cancer Medicine |
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| Online Access: | https://doi.org/10.1002/cam4.3677 |
| _version_ | 1818945749860220928 |
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| author | Ritsuko Shirabe Eiko Saito Norie Sawada Junko Ishihara Ribeka Takachi Sarah Krull Abe Taichi Shimazu Taiki Yamaji Atsushi Goto Motoki Iwasaki Manami Inoue Shoichiro Tsugane JPHC Study Group |
| author_facet | Ritsuko Shirabe Eiko Saito Norie Sawada Junko Ishihara Ribeka Takachi Sarah Krull Abe Taichi Shimazu Taiki Yamaji Atsushi Goto Motoki Iwasaki Manami Inoue Shoichiro Tsugane JPHC Study Group |
| author_sort | Ritsuko Shirabe |
| collection | DOAJ |
| description | Abstract Background Although preclinical studies suggest that fermented soy foods may have a protective effect against breast cancer, no prospective cohort studies have examined this association. Objective Our study examined the association between fermented and nonfermented soy food intake and breast cancer risk using a population‐based prospective cohort study in Japan. Methods We included a total of 47,614 women aged 45–74 years in an analysis of the Japan Public Health Center‐based Prospective Study (JPHC Study). A validated food frequency questionnaire (FFQ) was used for the assessment of dietary intake. Breast cancer incidence was analyzed by multivariate Cox proportional hazards regression models. Results During an average of 15.5 years of follow‐up, 825 breast cancer cases were newly identified. We found no association of intake of soy foods with breast cancer risk, regardless of fermentation, with multivariate hazard ratios (HRs) and 95% confidence intervals (CIs) for the highest quartiles of fermented and nonfermented soy food intake of 0.94 (0.67, 1.32) and 1.15 (0.85, 1.57) compared with the lowest quartile (p for trend = 0.305 and 0.393). Unlike nonfermented soy, higher intake of fermented soy foods was associated with a significant decrease in the risk of nonlocalized breast cancer. The HR and 95% CI in the highest compared to lowest intake category of fermented soy foods was 0.53 (0.28, 0.99) versus nonfermented soy foods 0.85 (0.51, 1.42) (p for trend = 0.026 and 0.797). Conclusions Our analyses showed that fermented soy foods had no association with overall breast cancer but may be associated with decreased risk of nonlocalized breast cancer. |
| first_indexed | 2024-12-20T08:04:04Z |
| format | Article |
| id | doaj.art-552c3fc4326f410885966de2c1e0ee6b |
| institution | Directory Open Access Journal |
| issn | 2045-7634 |
| language | English |
| last_indexed | 2024-12-20T08:04:04Z |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Cancer Medicine |
| spelling | doaj.art-552c3fc4326f410885966de2c1e0ee6b2022-12-21T19:47:27ZengWileyCancer Medicine2045-76342021-01-0110275777110.1002/cam4.3677Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort studyRitsuko Shirabe0Eiko Saito1Norie Sawada2Junko Ishihara3Ribeka Takachi4Sarah Krull Abe5Taichi Shimazu6Taiki Yamaji7Atsushi Goto8Motoki Iwasaki9Manami Inoue10Shoichiro Tsugane11JPHC Study GroupSchool of Public Health Graduate School of Medicine The University of Tokyo Bunkyo‐ku JapanDivision of Cancer Statistics Integration Center for Cancer Control and Information Services National Cancer Center Chuo‐ku JapanEpidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Chuo‐ku JapanDepartment of Food and Life Science School of Life and Environmental Science Azabu University Sagamihara JapanDepartment of Food Science and Nutrition Faculty of Human Life and Environment Nara Women's University Nara JapanEpidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Chuo‐ku JapanEpidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Chuo‐ku JapanEpidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Chuo‐ku JapanEpidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Chuo‐ku JapanEpidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Chuo‐ku JapanEpidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Chuo‐ku JapanEpidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Chuo‐ku JapanAbstract Background Although preclinical studies suggest that fermented soy foods may have a protective effect against breast cancer, no prospective cohort studies have examined this association. Objective Our study examined the association between fermented and nonfermented soy food intake and breast cancer risk using a population‐based prospective cohort study in Japan. Methods We included a total of 47,614 women aged 45–74 years in an analysis of the Japan Public Health Center‐based Prospective Study (JPHC Study). A validated food frequency questionnaire (FFQ) was used for the assessment of dietary intake. Breast cancer incidence was analyzed by multivariate Cox proportional hazards regression models. Results During an average of 15.5 years of follow‐up, 825 breast cancer cases were newly identified. We found no association of intake of soy foods with breast cancer risk, regardless of fermentation, with multivariate hazard ratios (HRs) and 95% confidence intervals (CIs) for the highest quartiles of fermented and nonfermented soy food intake of 0.94 (0.67, 1.32) and 1.15 (0.85, 1.57) compared with the lowest quartile (p for trend = 0.305 and 0.393). Unlike nonfermented soy, higher intake of fermented soy foods was associated with a significant decrease in the risk of nonlocalized breast cancer. The HR and 95% CI in the highest compared to lowest intake category of fermented soy foods was 0.53 (0.28, 0.99) versus nonfermented soy foods 0.85 (0.51, 1.42) (p for trend = 0.026 and 0.797). Conclusions Our analyses showed that fermented soy foods had no association with overall breast cancer but may be associated with decreased risk of nonlocalized breast cancer.https://doi.org/10.1002/cam4.3677breast cancerfermented soyJapanprospective cohort study |
| spellingShingle | Ritsuko Shirabe Eiko Saito Norie Sawada Junko Ishihara Ribeka Takachi Sarah Krull Abe Taichi Shimazu Taiki Yamaji Atsushi Goto Motoki Iwasaki Manami Inoue Shoichiro Tsugane JPHC Study Group Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study Cancer Medicine breast cancer fermented soy Japan prospective cohort study |
| title | Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study |
| title_full | Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study |
| title_fullStr | Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study |
| title_full_unstemmed | Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study |
| title_short | Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study |
| title_sort | fermented and nonfermented soy foods and the risk of breast cancer in a japanese population based cohort study |
| topic | breast cancer fermented soy Japan prospective cohort study |
| url | https://doi.org/10.1002/cam4.3677 |
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