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Positive effects of soy isoflavone food on survival of breast cancer patients in China.
Asian Pac J Cancer Prev 2012; 13(2):479-82AP

Abstract

AIM

Soy foods are the major source of isoflavones, which are believed to play important roles in genesis of breast cancer and its progression. We here conducted a prospective study to evaluate the association of soy isoflavone food consumption with breast cancer prognosis.

METHODS

A prospective study was performed from January 2004 and January 2006 in China. Trained interviewers conducted face-to-face interviews using a structured questionnaire to collect information on dietary habits and potential confounding factors. The relative risk [hazard ratio (HR)] and 95% CI were calculated from the Cox regression model for all significant predictors from cancer diagnosis to the endpoint of the study (event).

RESULTS

After a median follow up of 52.1 months (range, 9-60 months), a total of 79 breast cancer related deaths were recorded in our study, risk being inversely associated with a high intake of soy isoflavone. With an average intake of soy isoflavone above 17.3 mg/day, the mortality of breast cancer can be reduced by about 38-36%. We also found the decreased breast cancer death with high soy protein intake, with a HR (95% CI) of 0.71 (0.52-0.98). Stratified analysis with reference to the ER status, further demonstrated a better prognosis of ER positive breast cancer with a high intake of soy isoflavone (HR 0.59, 0.40-0.93).

CONCLUSION

Our study shows the soy food intake is associated with longer survival and low recurrence among breast cancer patients. A cohort study with a larger sample size and long term follow-up is now needed.

Authors+Show Affiliations

Department of General Surgery, The Affiliated Hospital of Inner Mongolia Medical College, Hohhot, China.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22524810

Citation

Zhang, Ya-Feng, et al. "Positive Effects of Soy Isoflavone Food On Survival of Breast Cancer Patients in China." Asian Pacific Journal of Cancer Prevention : APJCP, vol. 13, no. 2, 2012, pp. 479-82.
Zhang YF, Kang HB, Li BL, et al. Positive effects of soy isoflavone food on survival of breast cancer patients in China. Asian Pac J Cancer Prev. 2012;13(2):479-82.
Zhang, Y. F., Kang, H. B., Li, B. L., & Zhang, R. M. (2012). Positive effects of soy isoflavone food on survival of breast cancer patients in China. Asian Pacific Journal of Cancer Prevention : APJCP, 13(2), pp. 479-82.
Zhang YF, et al. Positive Effects of Soy Isoflavone Food On Survival of Breast Cancer Patients in China. Asian Pac J Cancer Prev. 2012;13(2):479-82. PubMed PMID: 22524810.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Positive effects of soy isoflavone food on survival of breast cancer patients in China. AU - Zhang,Ya-Feng, AU - Kang,Hong-Bin, AU - Li,Bi-Li, AU - Zhang,Rui-Ming, PY - 2012/4/25/entrez PY - 2012/4/25/pubmed PY - 2012/9/21/medline SP - 479 EP - 82 JF - Asian Pacific journal of cancer prevention : APJCP JO - Asian Pac. J. Cancer Prev. VL - 13 IS - 2 N2 - AIM: Soy foods are the major source of isoflavones, which are believed to play important roles in genesis of breast cancer and its progression. We here conducted a prospective study to evaluate the association of soy isoflavone food consumption with breast cancer prognosis. METHODS: A prospective study was performed from January 2004 and January 2006 in China. Trained interviewers conducted face-to-face interviews using a structured questionnaire to collect information on dietary habits and potential confounding factors. The relative risk [hazard ratio (HR)] and 95% CI were calculated from the Cox regression model for all significant predictors from cancer diagnosis to the endpoint of the study (event). RESULTS: After a median follow up of 52.1 months (range, 9-60 months), a total of 79 breast cancer related deaths were recorded in our study, risk being inversely associated with a high intake of soy isoflavone. With an average intake of soy isoflavone above 17.3 mg/day, the mortality of breast cancer can be reduced by about 38-36%. We also found the decreased breast cancer death with high soy protein intake, with a HR (95% CI) of 0.71 (0.52-0.98). Stratified analysis with reference to the ER status, further demonstrated a better prognosis of ER positive breast cancer with a high intake of soy isoflavone (HR 0.59, 0.40-0.93). CONCLUSION: Our study shows the soy food intake is associated with longer survival and low recurrence among breast cancer patients. A cohort study with a larger sample size and long term follow-up is now needed. SN - 2476-762X UR - https://www.unboundmedicine.com/medline/citation/22524810/Positive_effects_of_soy_isoflavone_food_on_survival_of_breast_cancer_patients_in_China_ L2 - http://journal.waocp.org/?sid=Entrez:PubMed&id=pmid:22524810&key=2012.13.2.479 DB - PRIME DP - Unbound Medicine ER -