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Soy isoflavone intake and stomach cancer risk in Japan: from the Takayama Study.
High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.
This study investigated the relationship between isoflavone, fermented, and non-fermented soy food consumption and stomach cancer incidence in Japanese population. Researchers examined the diets of 30792 subjects recruited from the Takayama Study from 1992 to 2008. The stomach cancer hazard ratio was assessed in all the participants.
Researchers discovered that high intake of isoflavone and non-fermented soy foods significantly reduce the risk of developing stomach cancer. According to this study, fermented soy foods had no effect on stomach cancer risk. The results of this study show that non-fermented soy foods and isoflavone may contribute positively in the prevention of stomach cancer.
Research Summary Information
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2015
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Wada K, Tsuji M, Tamura T, Konishi K, Kawachi T, Hori A, Tanabashi S, Matsushita S, Tokimitsu N, Nagata C.
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Department of Epidemiology and Preventive Medicine, Gifu University Graduate School of Medicine, Gifu, Japan. Department of Food and Nutrition, Japan Women's University, Tokyo, Japan. Department of Internal Medicine, Kumiai Kosei Hospital, Gifu, Japan. Department of Internal Medicine, Takayama Red Cross Hospital, Gifu, Japan. Department of Radiology, Takayama Red Cross Hospital, Gifu, Japan.
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No, Free full text of study was not found.
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