Soy and esophageal cancer.

Esophageal cancer risk: Data about the relation with esophageal cancer risk was provided by one cohort. No association was found between total soy and SCC risk (8).

Esophageal cancer mortality: Data about the relation with esophageal cancer mortality was provided by 2 cohorts. All RRs were > 1 for miso soup at any level of consumption (1, 6), but significantly only at intermediate levels of consumption. No associations were found with tofu (6), or soy sauce-preserved foods (6).

Conclusion: No associations were found of high vs low consumption. No evidence was found for an association between soy and esophageal cancer.

Author

Cohort name

Subjects

Years of follow-up

Cases

End point

Consumption of

Relative Risk (RR)

Adjustments

8) Yamaji T (2008)

The JPHC Study

38,790 men aged 45-74.
(Japan)

7.7
(1995-98 to 2004)

116?

Esophageal SCC risk

Pulses (tofu, boiled tofu, yushi-tofu, freeze-dried tofu, deep-fried tofu, fermented soybeans and soy milk.)

No association was observed (data not shown).

Age, PHC area, cigarette smoking and alcohol drinking.

6) Iso H (2007)

The JACC Study.

44,118 men, and 60,624 women.
(Japan)

Not defined.

147 men, and
26 women.

Esophageal cancer mortality

Tofu (soybean curd)


Men:	Women:
HR = 1.40 (0.93-2.12) for the highest vs lowest tertile of consumption. Amount specific data: < 3/w: HR = 1. 3-4/w: HR = 0.91 (0.59-1.41). ≥ 5/w: HR = 1.40 (0.93-2.12).	HR = 1.86 (0.73-4.72) for the highest vs lowest tertile of consumption. Amount specific data: < 3/w: HR = 1. 3-4/w: HR = 0.77 (0.25-2.38). ≥ 5/w: HR = 1.86 (0.73-4.72).

Age and study area.

6) Iso H (2007)

The JACC Study.

40,964 men, and 55,969 women.
(Japan)

Not defined.

137 men, and
21 women.

Esophageal cancer mortality

Tukudani (soy sauce-preserved foods)


Men:	Women:
HR = 0.95 (0.61-1.49) for the highest vs lowest tertile of consumption. Amount specific data: < 1/w: HR = 1. 1-2/w: HR = 0.55 (0.33-0.90; P = < 0.05). ≥ 3/w: HR = 0.95 (0.61-1.49).	HR = 0.84 (0.27-2.64) for the highest vs lowest tertile of consumption. Amount specific data: < 1/w: HR = 1. 1-2/w: HR = 0.70 (0.22-2.19). ≥ 3/w: HR = 0.84 (0.27-2.64).

Age and study area.

6) Iso H (2007)

The JACC Study.

42,696 men, and 58,494 women.
(Japan)

Not defined.

147 men, and
24 women.

Esophageal cancer mortality

Miso soup

**Men:**
Bowls at present	Bowls at 30 years old
HR = 1.40 (0.84-2.35) for the highest vs lowest tertile of consumption. Amount specific data (bowls/day): < 1: HR = 1. 1: HR = 1.18 (0.68-2.02). ≥ 2: HR = 1.40 (0.84-2.35).	HR = 1.39 (0.86-2.26) for the highest vs lowest tertile of consumption. Amount specific data (bowls/day): < 1: HR = 1. 1: HR = 1.05 (0.59-1.86). ≥ 2: HR = 1.39 (0.86-2.26).

**Women:**
Bowls at present	Bowls at 30 years old
HR = 2.34 (0.66-8.34) for the highest vs lowest tertile of consumption. Amount specific data (bowls/day): < 1: HR = 1. 1: HR = 4.59 (1.30-16.3; P = < 0.05). ≥ 2: HR = 2.34 (0.66-8.34).	HR = 2.13 (0.61-7.35) for the highest vs lowest tertile of consumption. Amount specific data (bowls/day): < 1: HR = 1. 1: HR = 7.44 (2.02-27.5; P = < 0.01). ≥ 2: HR = 2.13 (0.61-7.35).

Age and study area.

1) Hirayama T. (1990)

No cohort name.

265,118 adults (122,261 men, 142,857 women) aged ≥ 40 from 6 prefectures in Japan.

17
(1966-1982)

585? (438 men, 147 women)

Esophageal cancer mortality

Soybean paste soup

RR = 1.05 (90% CI = 0.91-1.23; No P-value) for consumption ≥ 4 vs ≤ 3 times/wk.

Age and sex.

Cancer & Diet. A systematic review.

Literature review.

Relating various aspects of our diet
to esophageal cancer risk & mortality.

Soy and esophageal cancer.

Cancer & Diet. A systematic review.

Literature review.

Relating various aspects of our dietto esophageal cancer risk & mortality.

Soy and esophageal cancer.

Relating various aspects of our diet
to esophageal cancer risk & mortality.