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Isoflavone and soy food intake and risk of lung cancer in never smokers: report from prospective studies in Japan and China
Elevated intake of isoflavone-containing foods, such as soy foods, may help curb the development of cancerous cells and tumors in the lungs of never smokers.
This study determined if regular eating of isoflavone-rich foods, such as soy foods, is tied to lower risk of lung cancer in never smokers. Researchers used dietary information of 147,296 Japanese and Chinese men and women whose health was monitored for more than 13 years.
Researchers observed that greater intake of soy and other isoflavone-containing foods brightened non-smokers' chances of holding lung cancer at bay. The results of this study support dietary intake of isoflavones as a viable preventive measure against lung cancer.
Research Summary Information
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2023
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Choy-Lye Chei, Norie Sawada, Nikhil K Khankari, Motoki Iwasaki, Taiki Yamaji, Hui Cai, Taichi Shimazu, Manami Inoue, Xiao-Ou Shu, Wei Zheng, Shoichiro Tsugane
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Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan. Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan. nsawada@ncc.go.jp. Division of Genetic Medicine, Vanderbilt University Medical Center, Nashville, TN, 37203, USA. Division of Epidemiology, Vanderbilt-Ingram Cancer Center, Vanderbilt University School of Medicine, Nashville, TN, 37203, USA.
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No, Free full text of study was not found.
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