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PLoS One. 2015 Nov 17;10(11):e0143228. doi: 10.1371/journal.pone.0143228. eCollection 2015.

Isoflavone and Soyfood Intake and Colorectal Cancer Risk: A Case-Control Study in Korea.

Author information

1
Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, 110-799, Republic of Korea.
2
Molecular Epidemiology Branch, National Cancer Center, Goyang-si, 410-769, Republic of Korea.
3
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-750, Republic of Korea.
4
Gachon University College of Nursing, Incheon, 406-799, Republic of Korea.
5
Department of Surgery, Seoul National University College of Medicine and Hospital, Seoul, 110-799, Republic of Korea.
6
Center for Colorectal Cancer, National Cancer Center, Goyang-si, 410-769, Republic of Korea.

Abstract

We aimed to assess the relationship between dietary soyfood and isoflavone intake and colorectal cancer risk in a case-control study. A total of 901 colorectal cancer cases and 2669 controls were recruited at the National Cancer Center, Korea. A semi-quantitative food frequency questionnaire was used to assess the usual dietary habits, and the isoflavone intake level was estimated from five soyfood items. A high intake of total soy products, legumes, and sprouts was associated with a reduced risk for colorectal cancer in men and women, although the middle quartiles of intake of total soy products were associated with an elevated risk. In contrast, a high intake of fermented soy paste was associated with an elevated risk for colorectal cancer in men. The groups with the highest intake quartiles of isoflavones showed a decreased risk for colorectal cancer compared to their counterparts with the lowest intake quartiles in men (odds ratio (OR): 0.67, 95% confidence interval (CI): 0.51-0.89) and women (OR: 0.65, 95% CI: 0.43-0.99). The reduced risk for the highest intake groups persisted for distal colon cancer in men and rectal cancer in women. The association between soyfood intake and colorectal cancer risk was more prominent among post-menopausal women than pre-menopausal women. In conclusion, a high intake of total soy products or dietary isoflavones was associated with a reduced risk for overall colorectal cancer, and the association may be more relevant to distal colon or rectal cancers.

PMID:
26575841
PMCID:
PMC4648565
DOI:
10.1371/journal.pone.0143228
[Indexed for MEDLINE]
Free PMC Article

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