Soy food and isoflavone intake and colorectal cancer risk: The Fukuoka Colorectal Cancer Study

Sanjeev Budhathoki, Amit Man Joshi, Keizo Ohnaka, Guang Yin, Kengo Toyomura, Suminori Kono, Ryuichi Mibu, Masao Tanaka, Yoshihiro Kakeji, Yoshihiko Maehara, Takeshi Okamura, Koji Ikejiri, Kitaroh Futami, Takafumi Maekawa, Yohichi Yasunami, Kenji Takenaka, Hitoshi Ichimiya, Reiji Terasaka

Research output: Contribution to journalArticle

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Abstract

Objective: It has been suggested that soy food and isoflavone intake may be protective against the risk of colorectal cancer. However, epidemiologic evidence remains sparse and inconsistent. We addressed this issue in the Fukuoka Colorectal Cancer Study. Material and methods. The study subjects were the 816 incident cases of histologically confirmed colorectal cancer and 815 community controls. Intakes of soy foods and isoflavones were assessed by in-person interview using a computer-assisted dietary method. Logistic regression analysis was applied to estimate odds ratio (OR) and 95% confidence interval (CI) of colorectal cancer with adjustment for dietary intakes of calcium and n-3 polyunsaturated fatty acids as well as for body mass index, physical activity, alcohol use, and other lifestyle factors. Results. Energy-adjusted intakes of soy foods (dry weight) and isoflavones were inversely associated with colorectal cancer risk in men and postmenopausal women, but not in premenopausal women. The multivariate-adjusted OR for the highest versus lowest quintile was 0.65 (95% CI 0.41-1.03, p for trend = 0.03) for soy foods and 0.68 (95% CI 0.42-1.10, p for trend = 0.051) for isoflavones in men. The corresponding values for postmenopausal women were 0.60 (95% CI 0.29-1.25, p for trend = 0.053) and 0.68 (95% CI 0.33-1.40, p for trend = 0.049). The site-specific analysis showed inverse associations of soy foods (p for trend = 0.007) and isoflavones (p for trend = 0.02) with rectal cancer in men. Conclusion. The findings add to epidemiologic evidence for protective effects of soy foods and isoflavones in colorectal carcinogenesis.

Original languageEnglish
Pages (from-to)165-172
Number of pages8
JournalScandinavian Journal of Gastroenterology
Volume46
Issue number2
DOIs
Publication statusPublished - Feb 1 2011

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Soy Foods
Isoflavones
Colorectal Neoplasms
Eating
Confidence Intervals
Odds Ratio
Dietary Calcium
Omega-3 Fatty Acids
Rectal Neoplasms
Energy Intake
Life Style
Carcinogenesis
Body Mass Index
Logistic Models
Regression Analysis
Alcohols
Interviews
Exercise
Weights and Measures

All Science Journal Classification (ASJC) codes

  • Gastroenterology

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Soy food and isoflavone intake and colorectal cancer risk : The Fukuoka Colorectal Cancer Study. / Budhathoki, Sanjeev; Joshi, Amit Man; Ohnaka, Keizo; Yin, Guang; Toyomura, Kengo; Kono, Suminori; Mibu, Ryuichi; Tanaka, Masao; Kakeji, Yoshihiro; Maehara, Yoshihiko; Okamura, Takeshi; Ikejiri, Koji; Futami, Kitaroh; Maekawa, Takafumi; Yasunami, Yohichi; Takenaka, Kenji; Ichimiya, Hitoshi; Terasaka, Reiji.

In: Scandinavian Journal of Gastroenterology, Vol. 46, No. 2, 01.02.2011, p. 165-172.

Research output: Contribution to journalArticle

Budhathoki, S, Joshi, AM, Ohnaka, K, Yin, G, Toyomura, K, Kono, S, Mibu, R, Tanaka, M, Kakeji, Y, Maehara, Y, Okamura, T, Ikejiri, K, Futami, K, Maekawa, T, Yasunami, Y, Takenaka, K, Ichimiya, H & Terasaka, R 2011, 'Soy food and isoflavone intake and colorectal cancer risk: The Fukuoka Colorectal Cancer Study', Scandinavian Journal of Gastroenterology, vol. 46, no. 2, pp. 165-172. https://doi.org/10.3109/00365521.2010.522720
Budhathoki, Sanjeev ; Joshi, Amit Man ; Ohnaka, Keizo ; Yin, Guang ; Toyomura, Kengo ; Kono, Suminori ; Mibu, Ryuichi ; Tanaka, Masao ; Kakeji, Yoshihiro ; Maehara, Yoshihiko ; Okamura, Takeshi ; Ikejiri, Koji ; Futami, Kitaroh ; Maekawa, Takafumi ; Yasunami, Yohichi ; Takenaka, Kenji ; Ichimiya, Hitoshi ; Terasaka, Reiji. / Soy food and isoflavone intake and colorectal cancer risk : The Fukuoka Colorectal Cancer Study. In: Scandinavian Journal of Gastroenterology. 2011 ; Vol. 46, No. 2. pp. 165-172.
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abstract = "Objective: It has been suggested that soy food and isoflavone intake may be protective against the risk of colorectal cancer. However, epidemiologic evidence remains sparse and inconsistent. We addressed this issue in the Fukuoka Colorectal Cancer Study. Material and methods. The study subjects were the 816 incident cases of histologically confirmed colorectal cancer and 815 community controls. Intakes of soy foods and isoflavones were assessed by in-person interview using a computer-assisted dietary method. Logistic regression analysis was applied to estimate odds ratio (OR) and 95{\%} confidence interval (CI) of colorectal cancer with adjustment for dietary intakes of calcium and n-3 polyunsaturated fatty acids as well as for body mass index, physical activity, alcohol use, and other lifestyle factors. Results. Energy-adjusted intakes of soy foods (dry weight) and isoflavones were inversely associated with colorectal cancer risk in men and postmenopausal women, but not in premenopausal women. The multivariate-adjusted OR for the highest versus lowest quintile was 0.65 (95{\%} CI 0.41-1.03, p for trend = 0.03) for soy foods and 0.68 (95{\%} CI 0.42-1.10, p for trend = 0.051) for isoflavones in men. The corresponding values for postmenopausal women were 0.60 (95{\%} CI 0.29-1.25, p for trend = 0.053) and 0.68 (95{\%} CI 0.33-1.40, p for trend = 0.049). The site-specific analysis showed inverse associations of soy foods (p for trend = 0.007) and isoflavones (p for trend = 0.02) with rectal cancer in men. Conclusion. The findings add to epidemiologic evidence for protective effects of soy foods and isoflavones in colorectal carcinogenesis.",
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AU - Budhathoki, Sanjeev

AU - Joshi, Amit Man

AU - Ohnaka, Keizo

AU - Yin, Guang

AU - Toyomura, Kengo

AU - Kono, Suminori

AU - Mibu, Ryuichi

AU - Tanaka, Masao

AU - Kakeji, Yoshihiro

AU - Maehara, Yoshihiko

AU - Okamura, Takeshi

AU - Ikejiri, Koji

AU - Futami, Kitaroh

AU - Maekawa, Takafumi

AU - Yasunami, Yohichi

AU - Takenaka, Kenji

AU - Ichimiya, Hitoshi

AU - Terasaka, Reiji

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N2 - Objective: It has been suggested that soy food and isoflavone intake may be protective against the risk of colorectal cancer. However, epidemiologic evidence remains sparse and inconsistent. We addressed this issue in the Fukuoka Colorectal Cancer Study. Material and methods. The study subjects were the 816 incident cases of histologically confirmed colorectal cancer and 815 community controls. Intakes of soy foods and isoflavones were assessed by in-person interview using a computer-assisted dietary method. Logistic regression analysis was applied to estimate odds ratio (OR) and 95% confidence interval (CI) of colorectal cancer with adjustment for dietary intakes of calcium and n-3 polyunsaturated fatty acids as well as for body mass index, physical activity, alcohol use, and other lifestyle factors. Results. Energy-adjusted intakes of soy foods (dry weight) and isoflavones were inversely associated with colorectal cancer risk in men and postmenopausal women, but not in premenopausal women. The multivariate-adjusted OR for the highest versus lowest quintile was 0.65 (95% CI 0.41-1.03, p for trend = 0.03) for soy foods and 0.68 (95% CI 0.42-1.10, p for trend = 0.051) for isoflavones in men. The corresponding values for postmenopausal women were 0.60 (95% CI 0.29-1.25, p for trend = 0.053) and 0.68 (95% CI 0.33-1.40, p for trend = 0.049). The site-specific analysis showed inverse associations of soy foods (p for trend = 0.007) and isoflavones (p for trend = 0.02) with rectal cancer in men. Conclusion. The findings add to epidemiologic evidence for protective effects of soy foods and isoflavones in colorectal carcinogenesis.

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