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23.02.2023 | Original Contribution

Soybean product consumption decreases risk of gastric cancer: results from the Health Examinees Study

verfasst von: Woo-Kyoung Shin, Hwi-Won Lee, Dan Huang, Katherine De la Torre, Sukhong Min, Aesun Shin, Jong-koo Lee, Jung Eun Lee, Daehee Kang

Erschienen in: European Journal of Nutrition | Ausgabe 4/2023

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Abstract

Background

Epidemiological findings on the association between soybean product consumption and gastric cancer risk remain inconsistent. We evaluated the relationship between soybean product consumption and the risk of gastric cancer in a prospective cohort study in Korea.

Methods

This prospective cohort study included a total of 139,267 participants aged 40–69 years from the Health Examinees-Gem (HEXA-G) study between 2004 and 2013. Information on cancer diagnosis was retrieved from the Korea Central Cancer Registry until 31 December 2018. Multivariate hazard ratios (HRs) and 95% of confidence intervals (CIs) for the risk of gastric cancer according to the consumption of soybean products were estimated using Cox proportional hazards models.

Results

A total of 767 incident cases of gastric cancer occurred over an average follow-up period of 9.21 years. We found that men who consumed two servings per week had 37% lower risk of gastric cancer compared with who consume those who almost never consumed (HR for tofu consumption of more than two servings/week vs. almost never consumed was 0.63 (95% CI 0.45, 0.89); p for trend = 0.04). Among men with a BMI of less than 25 kg/m², increased consumption of soybean paste (p for trend = 0.02) and tofu (HR 0.51 (95% CI 0.32, 0.82 for more than two servings/week vs. almost never consumed); p for trend = 0.01) was associated with decreased risk of gastric cancer.

Conclusion

Our results suggest that a high consumption of soybean products has a protective effect against gastric cancer.

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Titel: Soybean product consumption decreases risk of gastric cancer: results from the Health Examinees Study
verfasst von: Woo-Kyoung Shin
Hwi-Won Lee
Dan Huang
Katherine De la Torre
Sukhong Min
Aesun Shin
Jong-koo Lee
Jung Eun Lee
Daehee Kang
Publikationsdatum: 23.02.2023
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 4/2023
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-023-03115-x

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