A prospective cohort study of soy product intake and stomach cancer death
2002
Soy Products and Stomach Cancer Death
Sample size: 30304
publication
10 minutes
Evidence: moderate
Author Information
Author(s): Nagata C, Takatsuka N, Kawakami N, Shimizu H
Primary Institution: Gifu University School of Medicine
Hypothesis
Does soy product intake reduce the risk of death from stomach cancer?
Conclusion
The study suggests that higher soy intake may reduce the risk of death from stomach cancer, particularly in men.
Supporting Evidence
- 121 deaths from stomach cancer occurred during the study.
- Men in the highest tertile of soy intake had a hazard ratio of 0.50 for stomach cancer death.
- Women showed a marginally significant association with a hazard ratio of 0.49 for non-fermented soy products.
Takeaway
Eating more soy products might help you live longer if you have stomach cancer.
Methodology
Participants completed a dietary questionnaire, and deaths were tracked over 7 years.
Potential Biases
Self-reported data may introduce bias regarding dietary habits.
Limitations
The study only examined mortality, not incidence, and relied on self-reported dietary data.
Participant Demographics
Japanese men and women aged 35 and older.
Statistical Information
P-Value
0.03
Confidence Interval
95% CI 0.26-0.93
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website