More on soy and food preservation methods

[Guest guest]

Hi folks:

Even in the orient fermented soy products seem to be positively

associated with increased prostate cancer risk. Perhaps, again, it

is the fat component that is the problem, as it was in the Physicians

Health Study ....... not the soy protein.

" The total amount of preserved food consumed was positively

associated with cancer risk, the adjusted odds ratio being 7.05 (95%

CI: 3.12 15.90) for the highest relative to the lowest quartile of

intake. In particular, the consumption of pickled vegetables [10.06-

fold adjusted odds ratio], fermented soy products, salted fish and

preserved meats was associated with a significant increase in prostate

cancer risk, all with a significant dose response relationship. "

One also wonders if salt is a factor here too. Since pickles, miso

and salted fish all contain substantial amounts of salt, perhaps

the 'preserved meats' also?

Rodney.