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Fermented and non‐fermented soy food consumption and gastric cancer in Japanese and Korean populations: A meta‐analysis of observational studies

机译：日韩人口中发酵和非发酵大豆食品的摄入量和胃癌：对观察性研究的荟萃分析

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AbstractSoy food is known to contribute greatly to a reduction in the risk of gastric cancer (GC). However, both Japanese and Korean populations have high incidence rates of GC despite the consumption of a wide variety of soy foods. One primary reason is that they consume fermented rather than non-fermented soy foods. In order to assess the varying effects of fermented and non-fermented soy intake on GC risk in these populations, we conducted a meta-analysis of published reports. Twenty studies assessing the effect of the consumption of fermented soy food on GC risk were included, and 17 studies assessing the effect of the consumption of non-fermented soy food on GC risk were included. We found that a high intake of fermented soy foods was significantly associated with an increased risk of GC (odds ratio [OR] = 1.22, 95% confidence interval [CI] = 1.02–1.44, I2 = 71.48), whereas an increased intake of non-fermented soy foods was significantly associated with a decreased risk of GC (overall summary OR = 0.64, 95% CI = 0.54–0.77, I2 = 64.27). These findings show that a high level of consumption of non-fermented soy foods, rather than fermented soy foods, is important in reducing GC risk. (Cancer Sci 2011; 102: 231–244)
机译：摘要众所周知，大豆食品可极大地降低胃癌（GC）的风险。然而，尽管食用了各种各样的大豆食品，日本和韩国人口的胃癌发病率仍然很高。一个主要原因是，他们食用发酵而不是非发酵的大豆食品。为了评估这些人群中发酵和非发酵大豆摄入量对胃癌风险的不同影响，我们对已发表的报告进行了荟萃分析。包括20项评估发酵大豆食品的食用对GC风险的影响的研究，还包括17项评估非发酵大豆食品的食用对GC风险的影响的研究。我们发现，大量摄入发酵大豆食品与GC风险增加显着相关（优势比[OR] = 1.22，95％置信区间[CI] = 1.02-1.44，I 2 = 71.48），而非发酵大豆食品摄入量的增加与降低GC的风险显着相关（总和OR = 0.64，95％CI = 0.54-0.77，I 2 = 64.27）。这些发现表明，大量食用非发酵大豆食品而不是发酵大豆食品对于降低GC风险很重要。 （Cancer Sci 2011; 102：231–244）

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