Evidence map›Paper›PMID 38613019›Full record

SynthesisNutrients2024

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

Chenting Wang, Keqing Ding, Xuanzhen Xie, Jinyue Zhou, Pengju Liu, Shuang Wang, Ting Fang, Guozhang Xu, Chunlan Tang, Hang Hong

Abstract readMeta-AnalysisSystematic Review
PubMed Full text at PMC Publisher
In one paragraph

Synthesis in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
11citing papers in PubMed, 1 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

11 citing papers in PubMed, 1 synthesis or guideline pooled it.

  1. Pooled it
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  8. Review
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Chenting WangSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Keqing DingNingbo Center for Disease Control and Prevention, Ningbo 315010, China.
Xuanzhen XieSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Jinyue ZhouSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Pengju LiuSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Shuang WangSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Ting FangSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Guozhang XuSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Chunlan TangSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.
Hang HongSchool of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China.ORCID 0000-0003-2532-7897

Funding

National 111 Project of China D16013Ningbo Top Medical and Health Research Program 2023020713Zhejiang Medical and Health Technology Discilpine 2021KY107
6 · The paper itself

Abstract

backgroundThe 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.

methodsThis study was conducted following the PRISMA guidelines. Up to October 2023, all eligible published studies were searched through PubMed and Web of Science databases.

resultsA 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.

conclusionOur 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.

Indexed as

NeoplasmsObservational Studies as TopicSoy FoodsDietFemaleHumansMaleRisk FactorsSoy Milkcancerdose–responsemeta-analysisobservational studysoy product

Identifiers

PMID38613019
PMCPMC11013307

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.