Soy and Isoflavone Consumption and Risk of Gastrointestinal Cancer: A Systematic Review and Meta-Analysis

摘要: Evidence suggests that soy foods have chemoprotective properties may reduce the risk of certain cancers such as breast and prostate cancer. However, data involving gastrointestinal (GI) been limited, evidence remains controversial. This study aims to determine potential relationship between dietary intake GI cancer with an evaluation effects isoflavone active constituent. Relevant studies were identified after literature search via electronic databases through May 2014. Subgroup analysis for (studies n = 10) was performed. Covariants including gender types, anatomical subsites preparation methods also evaluated. Pooled adjusted odds ratios (ORs) comparing highest lowest categories pattern scores calculated using a random model. Twenty-two case–control 18 cohort included meta-analysis, which contained total 633,476 participants 13,639 cases. The combined OR 0.93 (95 % CI 0.87–0.99; p value heterogeneity = 0.01), showing only slight decrease in risk, association stronger colon (OR 0.92; 95 % 0.96–0.99; heterogeneity = 0.163) colorectal (CRC) 0.87–0.97; heterogeneity = 0.3). showed statistically significant reduction estimate 0.73 0.59–0.92; heterogeneity = 0), particularly CRC 0.76; 0.59–0.98; heterogeneity = 0). provides food group is associated small risk. Separate intakes inverse association.