Consumption of soy foods and the risk of breast cancer: Findings from the Japan Collaborative Cohort (JACC) Study

Kazuko Nishio, Yoshimitsu Niwa, Hideaki Toyoshima, Koji Tamakoshi, Takaaki Kondo, Hiroshi Yatsuya, Akio Yamamoto, Sadao Suzuki, Shinkan Tokudome, Yingsong Lin, Kenji Wakai, Nobuyuki Hamajima, Akiko Tamakoshi

Research output: Contribution to journalArticle

48 Citations (Scopus)

Abstract

Objective: The association between a lower incidence of breast cancer within the Asian population and the consumption of a diet high in soy has recently been the subject of much attention. To examine whether soy foods really have protective effects against breast cancer and how their influence on breast cancer is modified according to menopausal status, we conducted a population-based, prospective cohort study in Japan. Methods: We analyzed the data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 30,454 women aged 40-79 years, completed a questionnaire on diet and other lifestyle features. Hazard ratios (HRs) were computed to examine the association between soy intake and the risk of breast cancer. Results: During the mean follow-up of 7.6 years, 145 cases of breast cancer were documented. We found no significant association between the risk of breast cancer and consumption of tofu, boiled beans, and miso soup; the multivariate HRs (95% CI) in the highest category of consumption were 1.14 (0.74-1.77), 0.77 (0.47-1.27) and 1.01 (0.65-1.56), respectively. Only among postmenopausal women, we found no significant associations between soy foods and the risk of breast cancer. Conclusions: This prospective study suggests that consumption of soy food has no protective effects against breast cancer. Further large-scale investigations eliciting genetic factors may clarify different roles of various soybean-ingredient foods on the risk of breast cancer.

Original languageEnglish
Pages (from-to)801-808
Number of pages8
JournalCancer Causes and Control
Volume18
Issue number8
DOIs
Publication statusPublished - 01-10-2007

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Soy Foods
Japan
Cohort Studies
Breast Neoplasms
Prospective Studies
Diet
Soybeans
Population
Life Style
Food

All Science Journal Classification (ASJC) codes

  • Oncology
  • Cancer Research

Cite this

Nishio, Kazuko ; Niwa, Yoshimitsu ; Toyoshima, Hideaki ; Tamakoshi, Koji ; Kondo, Takaaki ; Yatsuya, Hiroshi ; Yamamoto, Akio ; Suzuki, Sadao ; Tokudome, Shinkan ; Lin, Yingsong ; Wakai, Kenji ; Hamajima, Nobuyuki ; Tamakoshi, Akiko. / Consumption of soy foods and the risk of breast cancer : Findings from the Japan Collaborative Cohort (JACC) Study. In: Cancer Causes and Control. 2007 ; Vol. 18, No. 8. pp. 801-808.
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abstract = "Objective: The association between a lower incidence of breast cancer within the Asian population and the consumption of a diet high in soy has recently been the subject of much attention. To examine whether soy foods really have protective effects against breast cancer and how their influence on breast cancer is modified according to menopausal status, we conducted a population-based, prospective cohort study in Japan. Methods: We analyzed the data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 30,454 women aged 40-79 years, completed a questionnaire on diet and other lifestyle features. Hazard ratios (HRs) were computed to examine the association between soy intake and the risk of breast cancer. Results: During the mean follow-up of 7.6 years, 145 cases of breast cancer were documented. We found no significant association between the risk of breast cancer and consumption of tofu, boiled beans, and miso soup; the multivariate HRs (95{\%} CI) in the highest category of consumption were 1.14 (0.74-1.77), 0.77 (0.47-1.27) and 1.01 (0.65-1.56), respectively. Only among postmenopausal women, we found no significant associations between soy foods and the risk of breast cancer. Conclusions: This prospective study suggests that consumption of soy food has no protective effects against breast cancer. Further large-scale investigations eliciting genetic factors may clarify different roles of various soybean-ingredient foods on the risk of breast cancer.",
author = "Kazuko Nishio and Yoshimitsu Niwa and Hideaki Toyoshima and Koji Tamakoshi and Takaaki Kondo and Hiroshi Yatsuya and Akio Yamamoto and Sadao Suzuki and Shinkan Tokudome and Yingsong Lin and Kenji Wakai and Nobuyuki Hamajima and Akiko Tamakoshi",
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Nishio, K, Niwa, Y, Toyoshima, H, Tamakoshi, K, Kondo, T, Yatsuya, H, Yamamoto, A, Suzuki, S, Tokudome, S, Lin, Y, Wakai, K, Hamajima, N & Tamakoshi, A 2007, 'Consumption of soy foods and the risk of breast cancer: Findings from the Japan Collaborative Cohort (JACC) Study', Cancer Causes and Control, vol. 18, no. 8, pp. 801-808. https://doi.org/10.1007/s10552-007-9023-7

Consumption of soy foods and the risk of breast cancer : Findings from the Japan Collaborative Cohort (JACC) Study. / Nishio, Kazuko; Niwa, Yoshimitsu; Toyoshima, Hideaki; Tamakoshi, Koji; Kondo, Takaaki; Yatsuya, Hiroshi; Yamamoto, Akio; Suzuki, Sadao; Tokudome, Shinkan; Lin, Yingsong; Wakai, Kenji; Hamajima, Nobuyuki; Tamakoshi, Akiko.

In: Cancer Causes and Control, Vol. 18, No. 8, 01.10.2007, p. 801-808.

Research output: Contribution to journalArticle

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T1 - Consumption of soy foods and the risk of breast cancer

T2 - Findings from the Japan Collaborative Cohort (JACC) Study

AU - Nishio, Kazuko

AU - Niwa, Yoshimitsu

AU - Toyoshima, Hideaki

AU - Tamakoshi, Koji

AU - Kondo, Takaaki

AU - Yatsuya, Hiroshi

AU - Yamamoto, Akio

AU - Suzuki, Sadao

AU - Tokudome, Shinkan

AU - Lin, Yingsong

AU - Wakai, Kenji

AU - Hamajima, Nobuyuki

AU - Tamakoshi, Akiko

PY - 2007/10/1

Y1 - 2007/10/1

N2 - Objective: The association between a lower incidence of breast cancer within the Asian population and the consumption of a diet high in soy has recently been the subject of much attention. To examine whether soy foods really have protective effects against breast cancer and how their influence on breast cancer is modified according to menopausal status, we conducted a population-based, prospective cohort study in Japan. Methods: We analyzed the data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 30,454 women aged 40-79 years, completed a questionnaire on diet and other lifestyle features. Hazard ratios (HRs) were computed to examine the association between soy intake and the risk of breast cancer. Results: During the mean follow-up of 7.6 years, 145 cases of breast cancer were documented. We found no significant association between the risk of breast cancer and consumption of tofu, boiled beans, and miso soup; the multivariate HRs (95% CI) in the highest category of consumption were 1.14 (0.74-1.77), 0.77 (0.47-1.27) and 1.01 (0.65-1.56), respectively. Only among postmenopausal women, we found no significant associations between soy foods and the risk of breast cancer. Conclusions: This prospective study suggests that consumption of soy food has no protective effects against breast cancer. Further large-scale investigations eliciting genetic factors may clarify different roles of various soybean-ingredient foods on the risk of breast cancer.

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