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27.07.2020 | Original Contribution

Comparison between the impact of fermented and unfermented soy intake on the risk of liver cancer: the JPHC Study

verfasst von: Sarah Krull Abe, Norie Sawada, Junko Ishihara, Ribeka Takachi, Nagisa Mori, Taiki Yamaji, Taichi Shimazu, Atsushi Goto, Motoki Iwasaki, Manami Inoue, Shoichiro Tsugane, for the JPHC Study Group

Erschienen in: European Journal of Nutrition | Ausgabe 3/2021

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Abstract

Purpose

The aim of this study was to compare the impact of fermented and unfermented soy intake, based on the following soy-derived products: tofu, soymilk, natto, and miso, on the risk of liver cancer among Japanese adults.

Methods

75,089 Participants of the Japan Public Health Center-based Prospective Study (JPHC Study) were followed from the time of the 5-year follow-up questionnaire until the end of 2012–2013. Subjects with available data on hepatitis B virus (HBV) and hepatitis C virus (HCV) infection status from blood samples (n = 14,016) and those who were anti-HCV antibody (anti-HCV) or hepatitis B virus antigen (HBsAg) positive (n = 1033) were also analyzed separately. Cox proportional hazard models were employed to calculate hazard ratios (HRs) and 95% confidence intervals (95% CIs).

Results

During 1,145,453 person-years, 534 newly diagnosed cases of liver cancer were identified in the JPHC Study. For miso intake among men, the multivariate-adjusted highest versus lowest quartile HR was 0.65 (95% CI, 0.48–0.89); p for trend = 0.006. Results were similar in those who were anti-HCV or HBsAg positive, 0.24 (0.08–0.70); p for trend = 0.004 highest versus lowest tertile. For the sub-analysis among only participants with known hepatitis infection status and HCV and HBsAg adjustment, a similar association was observed. In the multivariate complete cohort analysis, among women, the highest intake of fried tofu was inversely associated with the risk of liver cancer, HR = 0.45 (0.26–0.80); p for trend = 0.014.

Conclusions

We observed no association between total soy intake, fermented and unfermented, and risk of liver cancer, and only an inverse association between miso intake and liver cancer among men.

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Titel: Comparison between the impact of fermented and unfermented soy intake on the risk of liver cancer: the JPHC Study
verfasst von: Sarah Krull Abe
Norie Sawada
Junko Ishihara
Ribeka Takachi
Nagisa Mori
Taiki Yamaji
Taichi Shimazu
Atsushi Goto
Motoki Iwasaki
Manami Inoue
Shoichiro Tsugane
for the JPHC Study Group
Publikationsdatum: 27.07.2020
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 3/2021
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-020-02335-9

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Comparison between the impact of fermented and unfermented soy intake on the risk of liver cancer: the JPHC Study