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Soy isoflavone consumption and colorectal cancer risk: a systematic review and meta-analysis.
High intake of isoflavone-rich foods, such as soy foods, may cut down colorectal cancer risk.
This research work was carried out to determine the correlation between soy isoflavone intake and colorectal cancer risk. Researchers reviewed dietary and clinical data obtained from 17 published studies on the subject. They found out that regular consumption of isoflavone-containing foods, such as soy foods, decreased the likelihood of developing colorectal cancer in both men and women, especially among Asians. The findings of this meta-analysis show that reduced colorectal cancer risk is associated with increased intake of soy isoflavones.
Research Summary Information
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2016
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Yu Y, Jing X, Li H, Zhao X, Wang D
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Emergency Department, The First Affiliated Hospital of Sun Yat-sen University, Guangzhou, Guangdong Province, People's Republic of China. Organ Transplant Center, The First Affiliated Hospital of Sun Yat-sen University, Guangzhou, Guangdong Province, People's Republic of China.
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Yes, Free full text of study was found:
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Yes. Source of funding disclosure found
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This study was supported by grants from the National Natural Science Foundation of China (NSFC-2013-81372022), and Guangdong Natural Science Foundation (2011B061300031).
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No. Potential conflicts disclosure not found
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