Abstract
Colorectal cancer (CRC) is one of the most predominant solid carcinomas in Western countries. However, there is conflicting information on the effects of soy isoflavone on CRC risk. Therefore, we performed a meta-analysis to assess the association between soy isoflavone consumption and CRC risk in humans using PubMed, Embase, Web of Science, and Cochrane Library databases. A total of 17 epidemiologic studies, which consisted of thirteen case-control and four prospective cohort studies, met the inclusion criteria. Our research findings revealed that soy isoflavone consumption reduced CRC risk (relative risk, RR: 0.78, 95% CI: 0.72–0.85; I2 = 34.1%, P = 0.024). Based on subgroup analyses, a significant protective effect was observed with soy foods/products (RR: 0.79; 95% CI: 0.69–0.89), in Asian populations (RR: 0.79; 95% CI: 0.72–0.87), and in case-control studies (RR: 0.76; 95% CI: 0.68–0.84). Therefore, soy isoflavone consumption was significantly associated with a reduced risk of CRC risk, particularly with soy foods/products, in Asian populations, and in case-control studies. However, due to the limited number of studies, other factors may affect this association.
Highlights
Colorectal cancer (CRC) is one of the most predominant solid carcinomas in Western countries
We analyzed 17 epidemiological studies that assessed the association between soy isoflavone consumption and CRC risk in humans
The findings revealed that the consumption of soy isoflavones was associated with a 23% reduction in CRC risk
Summary
Colorectal cancer (CRC) is one of the most predominant solid carcinomas in Western countries. A significant protective effect was observed with soy foods/products (RR: 0.79; 95% CI: 0.69–0.89), in Asian populations (RR: 0.79; 95% CI: 0.72–0.87), and in case-control studies (RR: 0.76; 95% CI: 0.68–0.84). Soy isoflavone consumption was significantly associated with a reduced risk of CRC risk, with soy foods/products, in Asian populations, and in case-control studies. A meta-analysis of four cohort studies and seven case-control studies failed to detect any association between soy consumption and risk of CRC, colon cancer, or rectal cancer[12]. The objective of this meta-analysis was to assess the association between soy isoflavone consumption and CRC risk. Our meta-analysis included case-control and cohort studies[13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29] and subgroup analyses by geographic area, study type, anatomical subsite, gender, and soy food type
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