Soy and all-cause mortality/survival.

Data about soy was provided by 3 Japanese cohorts.
-Weak protective effects of miso soup were found in 2 cohort (4, 32), though the association was nonsignificant and restricted to men only in one of these cohorts (32).
-Protective effects of total soy products were found in another cohort, which were significant among women, and nonsignificant among men (19).
-Significant protective effects of tofu were found among both men and women in one cohort (32).
The average for the combined effects of total soy, miso soup, and tofu was 0.96. For including data from Iso H (32) in this analysis, the median of RR's was used for tofu and miso soup.

Conclusion: When all soy items were combined, significant protective associations were found in 3 cohorts of moderate to (very) large size. Soy consumption possibly protects against mortality, but the effect size is weak (- 4%). No level of consumption could be defined for this effect, but frequent consumption seems necessary (≥ 3-4 times/week). Results were confined to publications about Japanese cohorts.

Men:

Women:

HR = 0.90 (0.85-0.95; P = < 0.01) for the highest vs lowest tertile of consumption.

Amount specific data:
< 3/w: HR = 1.
3-4/w: HR = 0.93 (0.88-0.98; P = < 0.01).
≥ 5/w: HR = 0.90 (0.85-0.95).

HR = 0.90 (0.84-0.96; P = < 0.01) for the highest vs lowest tertile of consumption.

Amount specific data:
< 3/w: HR = 1.
3-4/w: HR = 0.91 (0.85-0.97; P = < 0.01).
≥ 5/w: HR = 0.90 (0.84-0.96).

Men:

Women:

HR = 0.99 (0.94-1.05) for the highest vs lowest tertile of consumption.

Amount specific data:
< 1/w: HR = 1.
1-2/w: HR = 1.00 (0.94-1.05).
≥ 3/w: HR = 0.99 (0.94-1.05).

HR = 1.03 (0.96-1.11) for the highest vs lowest tertile of consumption.

Amount specific data:
< 1/w: HR = 1.
1-2/w: HR = 1.02 (0.96-1.10).
≥ 3/w: HR = 1.03 (0.96-1.11).

Men:

Bowls at present

Bowls at 30 years old

HR = 0.95 (0.89-1.01; P = < 0.10) for the highest vs lowest tertile of consumption.

Amount specific data (bowls/day):
< 1: HR = 1.
1: HR = 0.95 (0.89-1.01).
≥ 2: HR = 0.95 (0.89-1.01).

HR = 0.95 (0.90-1.01) for the highest vs lowest tertile of consumption.

Amount specific data (bowls/day):
< 1: HR = 1.
1: HR = 0.93 (0.87-1.00; P = < 0.05).
≥ 2: HR = 0.95 (0.90-1.01).

Women:

Bowls at present

Bowls at 30 years old

HR = 0.99 (0.93-1.06) for the highest vs lowest tertile of consumption.

Amount specific data (bowls/day):
< 1: HR = 1.
1: HR = 0.91 (0.85-0.98; P = < 0.05).
≥ 2: HR = 0.99 (0.93-1.06).

HR = 0.98 (0.92-1.04) for the highest vs lowest tertile of consumption.

Amount specific data (bowls/day):
< 1: HR = 1.
1: HR = 0.91 (0.84-0.98; P = < 0.05).
≥ 2: HR = 0.98 (0.92-1.04).

Men

Women

HR = 0.83 (0.69-1.01; P = 0.07) for the highest vs lowest quintile of consumption.

Amount specific data (median intake in g/day):
40.6: HR = 1.
63.9: HR = 0.93 (0.76-1.15).
85.8: HR = 1.00 (0.83-1.22).
114.4: HR = 0.96 (0.79-1.16).
166.4: HR = 0.83 (0.69-1.01).

HR = 0.83 (0.68-1.02; P = 0.04) for the highest vs lowest quintile of consumption.

Amount specific data (median intake in g/day):
38.5: HR = 1.
60.2: HR = 1.05 (0.85-1.29).
80.0: HR = 0.91 (0.73-1.13).
103.1: HR = 0.93 (0.76-1.15).
148.6: HR = 0.83 (0.68-1.02).

This association did not change after additional adjustment for dietary factors significantly associated with all-cause mortality (rice/grains/potatoes and vegetables): HR = 0.84 (0.67-1.04).

Mortality & Diet.

A systematic review.

Literature review

Relating various aspects of our
diet to mortality & survival.

Soy and all-cause mortality/survival.

Mortality & Diet.

A systematic review.

Literature review

Relating various aspects of ourdiet to mortality & survival.

Soy and all-cause mortality/survival.

Relating various aspects of our
diet to mortality & survival.