Association of Soy Foods With Gastric Cancer Considering Helicobacter pylori: A Multi-Center Case-Control Study.

IF 3.2 4区医学 Q2 GASTROENTEROLOGY & HEPATOLOGY

Journal of Gastric Cancer Pub Date : 2024-10-01 DOI:10.5230/jgc.2024.24.e39

Su Youn Nam, Seong Woo Jeon, Joong Goo Kwon, Yun Jin Chung, Yong Hwan Kwon, Si Hyung Lee, Ju Yup Lee, Chang Hun Yang, Junwoo Jo

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引用次数: 0

Abstract

Purpose: This study aims to explore the relationship between soy food consumption and gastric cancer (GC) risk, accounting for Helicobacter pylori infection status.

Materials and methods: We analyzed data from patients with GC and healthy individuals prospectively enrolled by 6 hospitals between 2016 and 2018. Dietary intake was evaluated using questionnaires that categorized seven dietary habits and 19 food groups. Multivariate logistic regression models were applied to examine associations. Model I adjusted for various epidemiological factors, while Model II included further adjustments for H. pylori infection. Primary exposures examined were consumption frequencies of nonfermented, unsalted soy foods (soybean/tofu) and fermented, salty soy foods (soybean paste stew).

Results: A total of 5,535 participants were included, with 1,629 diagnosed with GC. In Model I, the frequency of soybean/tofu consumption was inversely related to GC risk; adjusted odd ratios (aORs) were 0.62 (95% confidence interval [CI], 0.48-0.8), 0.38 (95% CI, 0.3-0.49), 0.42 (95% CI, 0.33-0.53), and 0.33 (95% CI, 0.27-0.42) for 1 time/week, 2 times/week, 3 times/week, and ≥4 times/week. Consumption of 2 servings/week of soybean paste stew showed the lowest GC association, forming a V-shaped curve. Both low (aOR, 4.03; 95% CI, 3.09-5.26) and high serving frequencies of soybean paste stew (aOR, 2.23; 95% CI, 1.76-2.82) were associated with GC. The association between soy foods and GC in Model II was similar to that in Model I. The soy food-GC associations were consistent across sexes in Model I. Nonetheless, the positive correlation between frequent consumption of soybean paste stew (≥5 times/week) and GC was more pronounced in women (aOR, 7.58; 95% CI, 3.20-17.99) compared to men (aOR, 3.03; 95% CI, 1.61-5.88) in Model II. Subgroup analyses by H. pylori status and salty diet revealed a consistent inverse relationship between soybean/tofu and GC risk. In contrast, soybean paste stew showed a V-shaped relationship in H. pylori-positive or salty diet groups and no significant association in the H. pylori-negative group.

Conclusions: Soybean/tofu intake is consistently associated with a decreased risk of GC. However, the relationship between soybean paste stew consumption and GC risk varies, depending on H. pylori infection status and dietary salt intake.

Trial registration: ClinicalTrials.gov Identifier: NCT03046745.

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大豆食品与幽门螺旋杆菌引发的胃癌的关系：一项多中心病例对照研究。

目的：本研究旨在探讨大豆食品摄入量与胃癌（GC）风险之间的关系，同时考虑幽门螺杆菌感染状况：我们分析了 6 家医院在 2016 年至 2018 年间前瞻性登记的胃癌患者和健康人的数据。我们使用调查问卷对饮食摄入量进行了评估，调查问卷对7种饮食习惯和19种食物类别进行了分类。采用多变量逻辑回归模型来研究两者之间的关联。模型 I 调整了各种流行病学因素，模型 II 则进一步调整了幽门螺杆菌感染因素。研究的主要暴露因素是非发酵、无盐大豆食品（大豆/豆腐）和发酵、含盐大豆食品（炖豆酱）的食用频率：共纳入 5,535 名参与者，其中 1,629 人确诊为 GC。在模型 I 中，食用大豆/豆腐的频率与 GC 风险成反比；每周 1 次、每周 2 次、每周 3 次和≥每周 4 次的调整后奇异比（aORs）分别为 0.62（95% 置信区间 [CI]，0.48-0.8）、0.38（95% CI，0.3-0.49）、0.42（95% CI，0.33-0.53）和 0.33（95% CI，0.27-0.42）。每周食用 2 次炖煮黄豆酱显示出最低的 GC 关联性，形成一条 V 型曲线。低（aOR，4.03；95% CI，3.09-5.26）和高（aOR，2.23；95% CI，1.76-2.82）食用黄豆炖糊频率均与 GC 相关。然而，在模型 II 中，与男性（aOR，3.03；95% CI，1.61-5.88）相比，女性（aOR，7.58；95% CI，3.20-17.99）频繁食用黄豆炖肉（≥5 次/周）与 GC 之间的正相关性更为明显。按幽门螺杆菌状态和咸味饮食进行的亚组分析显示，大豆/豆腐与 GC 风险之间存在一致的反向关系。与此相反，在幽门螺杆菌阳性或咸饮食组中，炖黄豆酱显示出 V 型关系，而在幽门螺杆菌阴性组中则无明显关系：结论：大豆/豆腐摄入量一直与 GC 风险的降低相关。结论：大豆/豆腐的摄入量与 GC 风险的降低有一致的关系，但大豆酱炖肉的摄入量与 GC 风险之间的关系因幽门螺杆菌感染状况和膳食盐摄入量而异：试验注册：ClinicalTrials.gov Identifier：试验注册：ClinicalTrials.gov Identifier：NCT03046745。

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来源期刊

Journal of Gastric Cancer Biochemistry, Genetics and Molecular Biology-Cancer Research

CiteScore

4.30

自引率

12.00%

发文量

期刊介绍： The Journal of Gastric Cancer (J Gastric Cancer) is an international peer-reviewed journal. Each issue carries high quality clinical and translational researches on gastric neoplasms. Editorial Board of J Gastric Cancer publishes original articles on pathophysiology, molecular oncology, diagnosis, treatment, and prevention of gastric cancer as well as articles on dietary control and improving the quality of life for gastric cancer patients. J Gastric Cancer includes case reports, review articles, how I do it articles, editorials, and letters to the editor.