Soybean product consumption decreases risk of gastric cancer: results from the Health Examinees Study

Shin, Woo-Kyoung; Lee, Hwi-Won; Huang, Dan; Torre, Katherine De la; Min, Soo‐Hong; Shin, Aesun; Lee, Jong Koo; Lee, Jung Eun; Kang, Daehee

doi:10.1007/s00394-023-03115-x

Cited by 4 publications

(8 citation statements)

References 48 publications

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“…[53] Soy's reported health effects have been linked to its bioactive metabolite profile, which can be modified by bacterial and fungal metabolism ex situ or in situ. [13,[54][55][56] Using controlled fermentation to produce soy products with predictable and standardized bioactive metabolite profiles could equitize the observed health effects seen from dietary soy, which are thought to vary due to differences in human microflora. [13,[57][58][59][60] GAD, a fermented soy flour sold as a health ingredient, has a long history of use in relieving symptoms associated with gastric upset, heartburn, and ulceration.…”

Section: Discussionmentioning

confidence: 99%

Profiling of Metabolites in a Fermented Soy Dietary Supplement Reinforces its Role in the Management of Intestinal Inflammation

Ethier,

Krishnamurthy,

Jeffrey

et al. 2024

Molecular Nutrition Food Res

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ScopeGastro‐AD (GAD) is a soy flour derived product that undergoes an industrial fermentation with Lactobacillus delbrueckii R0187 and has demonstrated clinical effects in gastroesophageal reflux and peptic ulcer symptom resolution. The aim of this study is to describe and link GAD's metabolomic profile to plausible mechanisms that manifest and explain the documented clinical outcomes.Methods and results1H NMR spectroscopy with multivariate statistical analysis is used to characterize the prefermented soy flour and GAD products. The acquired spectra are screened using various resources and the molecular assignments are confirmed using total correlation spectroscopy (TOCSY). Peaks corresponding to different metabolites are integrated and compared between the two products for relative changes. HPLC and GC are used to quantify some specific molecules. NMR analyses demonstrate significant changes in the composition of various assigned bioactive moieties. HPLC and GC analysis demonstrate deglycation of isoflavones after fermentation, resulting in estrogenically active secondary metabolites that have been previously shown to help to reduce inflammation.ConclusionThe identification of bioactive molecules, such as genistein and SCFAs, capable of modulating anti‐inflammatory signaling cascades in the stomach's gastric and neuroendocrine tissues can explain the reported biological effects in GAD and is supported by in vivo data.

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Section: Discussionmentioning

confidence: 99%

Profiling of Metabolites in a Fermented Soy Dietary Supplement Reinforces its Role in the Management of Intestinal Inflammation

Ethier,

Krishnamurthy,

Jeffrey

et al. 2024

Molecular Nutrition Food Res

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“…ORs and HRs were considered equivalent to RRs. If a study reported separately by gender [15][16][17][18]20,[34][35][36][37][38][39][40][41], different ages [42,43], menopausal status [14,44], smoking [45], cancer type [46], EGFR mutation [16], or BRCA mutation [47], the overall estimate was obtained by the fixed-effect model before merging them with other studies. Subgroup analysis was conducted by cancer type (gastrointestinal cancer, gynecological cancer, upper aerodigestive tract cancer, prostate cancer, lung cancer, bladder cancer, liver cancer, multiple myeloma, non-Hodgkin lymphoma, and leukemia).…”

Section: Discussionmentioning

confidence: 99%

“…After the layers of screening, a total of 52 studies (35 articles were case-control studies [11][12][13][14][15][16]18,38,39,[41][42][43][44][45][46][56][57][58][59][60][61][62][63][64][65][66][67][68][69][70][71][72][73][74][75]] and 17 articles were cohort studies [17,19,20,[34][35][36][37]40,47,[76][77][78][79][80][81][82][83]) we...…”

Section: Study Characteristicsmentioning

confidence: 99%

“…In the dose-response meta-analysis, all of these soy products showed a linear relationship with cancer risk (p for nonlinear = 0.48 for soy paste, 0.77 for miso soup, 0.19 for natto, 0.20 for fermented soy products, and 0.84 for non-fermented soy products), and no associations were found between high consumption of these soy products and cancer risk (Figure 5). Data is from references [5,14,15,17,18,20,37,43,63,67,71,83]. (B) Forest plot of cancer risk for the highest versus lowest categories of miso soup consumption.…”

Section: Other Soy Product Consumption and Cancer Riskmentioning

confidence: 99%

“…Excessive soy paste intake may reduce the risk of breast cancer [14], but it may also increase the risk of colorectal cancer [15]. At the same time, the relationship between soy product consumption and cancer risk can be observed differently after considering specific characteristics of the participants, such as gender and country [16][17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies

Wang,

Ding,

Xie

et al. 2024

Nutrients

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Background: The association between soy product consumption and cancer risk varies among studies. Therefore, this comprehensive meta-analysis of observational studies examines the association between soy product consumption and total cancer risk. Methods: This study was conducted following the PRISMA guidelines. Up to October 2023, all eligible published studies were searched through PubMed and Web of Science databases. Results: A total of 52 studies on soy product consumption were included in this meta-analysis (17 cohort studies and 35 case–control studies). High consumption of total soy products (RR: 0.69; 95% CI: 0.60, 0.80), tofu (RR: 0.78; 95% CI: 0.70, 0.86), and soymilk (RR: 0.75; 95% CI: 0.60, 0.93) were associated with reduced total cancer risk. No association was found between high consumption of fermented soy products (RR: 1.18; 95% CI: 0.95, 1.47), non-fermented soy products (RR: 0.95; 95% CI: 0.77, 1.18), soy paste (RR: 1.00; 95% CI: 0.88, 1.14), miso soup (RR: 0.99; 95% CI: 0.87, 1.12), or natto (RR: 0.96; 95% CI: 0.82, 1.11) and cancer risk. A 54 g per day increment of total soy products reduced cancer risk by 11%, a 61 g per day increment of tofu reduced cancer risk by 12%, and a 23 g per day increment of soymilk reduced cancer risk by 28%, while none of the other soy products were associated with cancer risk. Conclusion: Our findings suggest that high total soy product consumption, especially soymilk and tofu, is associated with lower cancer risk. More prospective cohort studies are still needed to confirm the causal relationship between soy product consumption and cancer risk.

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Investigating Soybean Growth, Yield and Oil Traits Performance With Potassium and Sulphur Amendments

Tanvir,

Momen,

Rukon

et al. 2024

CJMS

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The study was conducted at the Agronomy Field Laboratory of the Department of Agronomy and Agricultural Extension at the University of Rajshahi, from December 2019 to March 2020. The primary objective was to evaluate the effects of potassium and sulphur on the growth, yield, and oil content of the BINA Soybean-1 variety. The experimental design used was a Randomized Complete Block Design (RCBD) with three replications to ensure the reliability and accuracy of the results. Various rates of potassium (K) and sulphur (S) were tested: K1 (20 kg ha-1), K2 (40 kg ha-1), K3 (60 kg ha-1), S1 (20 kg ha-1), S2 (30 kg ha-1), and S3 (40 kg ha-1). Throughout the study period, all necessary intercultural operations were performed to maintain optimal growth conditions for the soybean plants. Upon reaching full maturity, the soybean crops were harvested, and the results indicated that the highest rate of potassium application (60 kg ha-1) significantly improved several growth parameters. These included plant height, number of branches, leaf area, pod formation, seed yield, and oil content. Similarly, the application of sulphur at the highest rate (40 kg ha-1) also showed substantial improvements across these parameters. The most notable finding was the synergistic effect observed with the combined application of potassium at 60 kg ha-1 and sulphur at 40 kg ha-1. This combination produced the most favorable outcomes in terms of growth and yield. Specifically, the maximum oil content recorded was 26.72%, and the protein content of 49.49% was highest with the application of these higher nutrient levels.

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Soybean product consumption decreases risk of gastric cancer: results from the Health Examinees Study

Cited by 4 publications

References 48 publications

Profiling of Metabolites in a Fermented Soy Dietary Supplement Reinforces its Role in the Management of Intestinal Inflammation

Profiling of Metabolites in a Fermented Soy Dietary Supplement Reinforces its Role in the Management of Intestinal Inflammation

Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies

Investigating Soybean Growth, Yield and Oil Traits Performance With Potassium and Sulphur Amendments

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