DrCarney.com Blog
The association between soy-based food and soy isoflavone intake and the risk of gastric cancer: a systematic review and meta-analysis
Individuals on diets that promote the consumption of non-fermented soy foods may enjoy a significant reduction in stomach cancer risk.
This meta-analysis assessed 31 studies that documented the results of the association between the ingestion of soy foods and the probability of developing gastric (stomach) cancer. More than 900,000 men and women volunteered for this study.
Researchers noticed that the more non-fermented soy foods participants consumed, the better protected they are from stomach cancer. In contrast, a surge in gastric cancer risk was associated with the consumption of fermented soy foods in this study. The data from this study support dietary intake of non-fermented soy foods as a viable preventive measure against the occurrence of gastric cancer.
Research Summary Information
-
2021
-
Yameng Wang, Jiaping Guo, Fei Yu, Yongmei Tian, Yongjun Wu, Lingling Cui, Li-E Liu
-
College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China. Key Laboratory of Nanomedicine and Health Inspection of Zhengzhou, Zhengzhou City, People's Republic of China.
-
Yes, Free full text of study was found:
When you subscribe to the blog, we will send you an e-mail when there are new updates on the site so you wouldn't miss them.
About the author
