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Soy product and isoflavone intake and breast cancer risk defined by hormone receptor status.

Abstract

The association between soy food consumption and breast cancer risk has been inconsistent. A hospital-based case-control study was conducted to assess the relationship between soy food intake and breast cancer risk according to the estrogen receptor (ER) and/or progesterone receptor (PR) status of breast cancer in Chinese women residing in Guangdong province from June 2007 to August 2008. A total of 438 consecutively recruited cases with primary breast cancer were frequency matched to 438 controls by age (5-year interval) and residence (rural/urban). Dietary intake was assessed by face-to-face interviews using a validated food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were obtained by using multiple unconditional logistic regression adjusted for the potential confounders. We observed a statistically significant inverse association between soy isoflavone and soy protein intake with breast cancer risk. The multivariate ORs (95% CIs) of breast cancer risk for the highest quartile compared with the lowest quartile were 0.54 (0.34-0.84) for soy isoflavone and 0.62 (0.40-0.96) for soy protein, respectively. A preventive effect of soy food was found for all subtypes of ER and/or PR status of breast cancer. The inverse association was more evident among premenopausal women. This study suggests that consumption of soy food, soy isoflavone, is inversely associated with the risk of breast cancer. The protective effects of soy did not seem to differ by ER and PR breast cancer status.

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  • Authors+Show Affiliations

    ,

    Centre of Research and Promotion of Women's Health, School of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong.

    , , , ,

    Source

    Cancer science 101:2 2010 Feb pg 501-7

    MeSH

    Adult
    Aged
    Body Mass Index
    Breast Neoplasms
    Case-Control Studies
    Female
    Humans
    Isoflavones
    Menopause
    Middle Aged
    Receptors, Estrogen
    Receptors, Progesterone
    Risk
    Soy Foods

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    19860847

    Citation

    Zhang, Caixia, et al. "Soy Product and Isoflavone Intake and Breast Cancer Risk Defined By Hormone Receptor Status." Cancer Science, vol. 101, no. 2, 2010, pp. 501-7.
    Zhang C, Ho SC, Lin F, et al. Soy product and isoflavone intake and breast cancer risk defined by hormone receptor status. Cancer Sci. 2010;101(2):501-7.
    Zhang, C., Ho, S. C., Lin, F., Cheng, S., Fu, J., & Chen, Y. (2010). Soy product and isoflavone intake and breast cancer risk defined by hormone receptor status. Cancer Science, 101(2), pp. 501-7. doi:10.1111/j.1349-7006.2009.01376.x.
    Zhang C, et al. Soy Product and Isoflavone Intake and Breast Cancer Risk Defined By Hormone Receptor Status. Cancer Sci. 2010;101(2):501-7. PubMed PMID: 19860847.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Soy product and isoflavone intake and breast cancer risk defined by hormone receptor status. AU - Zhang,Caixia, AU - Ho,Suzanne C, AU - Lin,Fangyu, AU - Cheng,Shouzhen, AU - Fu,Jianhua, AU - Chen,Yuming, Y1 - 2009/09/29/ PY - 2009/10/29/entrez PY - 2009/10/29/pubmed PY - 2010/3/17/medline SP - 501 EP - 7 JF - Cancer science JO - Cancer Sci. VL - 101 IS - 2 N2 - The association between soy food consumption and breast cancer risk has been inconsistent. A hospital-based case-control study was conducted to assess the relationship between soy food intake and breast cancer risk according to the estrogen receptor (ER) and/or progesterone receptor (PR) status of breast cancer in Chinese women residing in Guangdong province from June 2007 to August 2008. A total of 438 consecutively recruited cases with primary breast cancer were frequency matched to 438 controls by age (5-year interval) and residence (rural/urban). Dietary intake was assessed by face-to-face interviews using a validated food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were obtained by using multiple unconditional logistic regression adjusted for the potential confounders. We observed a statistically significant inverse association between soy isoflavone and soy protein intake with breast cancer risk. The multivariate ORs (95% CIs) of breast cancer risk for the highest quartile compared with the lowest quartile were 0.54 (0.34-0.84) for soy isoflavone and 0.62 (0.40-0.96) for soy protein, respectively. A preventive effect of soy food was found for all subtypes of ER and/or PR status of breast cancer. The inverse association was more evident among premenopausal women. This study suggests that consumption of soy food, soy isoflavone, is inversely associated with the risk of breast cancer. The protective effects of soy did not seem to differ by ER and PR breast cancer status. SN - 1349-7006 UR - https://www.unboundmedicine.com/medline/citation/19860847/Soy_product_and_isoflavone_intake_and_breast_cancer_risk_defined_by_hormone_receptor_status_ L2 - https://doi.org/10.1111/j.1349-7006.2009.01376.x DB - PRIME DP - Unbound Medicine ER -