Soyfood Intake and Breast Cancer Risk in Shanghai
Author Information
Author(s): Dai Q, Shu X-O, Jin F, Potter J D, Kushi L H, Teas J, Gao Y-T, Zheng W
Primary Institution: Vanderbilt-Ingram Cancer Center and Department of Medicine, Vanderbilt University
Hypothesis
Does soyfood intake reduce the risk of breast cancer among women in Shanghai?
Conclusion
Regular consumption of soyfoods may reduce the risk of breast cancer, especially in women with a high body mass index.
Supporting Evidence
- 96.6% of women reported soyfood consumption at least once a week.
- Women in the highest decile intake group had a 30% reduced risk of breast cancer.
- The reduction in risk was stronger for breast cancer positive for both oestrogen receptor and progesterone receptor.
Takeaway
Eating soyfoods might help lower the chances of getting breast cancer, especially for women who are heavier.
Methodology
A population-based case–control study using food frequency questionnaires to assess soyfood intake.
Limitations
No clear monotonic dose–response relation was found among regular soy eaters.
Participant Demographics
Chinese women in Shanghai, with cases and controls matched by age.
Statistical Information
P-Value
0.02
Confidence Interval
95% CI = 0.28–0.75
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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