Population Study Links Soy to Lower Colon Cancer Risk
Japanese researchers assessed dietary habits in relation to cancer risk in 816 cancer cases and 815 matched controls.
Results of the Fukuoka Colorectal Cancer Study on dietary soy intake and incidence of colorectal cancer have been published in the February issue of the Scandinavian Journal of Gastroenterology.
Led by researchers at Kyushu University in Fukuoka, Japan, the study compared dietary intake of soy in 816 colon cancer patients against 815 community controls. Soy food and soy isoflavone intake was measured using in person, computer-assisted interview on dieting habits.
With adjustment for calcium, omega-3s, body mass index, physical activity, alcohol use, and other lifestyle factors, the researchers found that incidence of colon cancer was inversely associated with soy intake in men and postmenopausal women, but not premenopausal women.
The researchers claim that these results add to existing epidemiological evidence for soy’s protective effects against colon cancer formation.
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