Re: Miso, Soy, Pickles, Japanese and Lung Cancer

[Guest guest]

This is the kind of study that brings out the skeptic in me, at least

as far as the methodology is concerned. Since most lung cancer is

caused by *airborne* contamination (asbestos dust, cigarette smoke,

heated cooking oils, etc), it seems to me that the results would be

more significant if all these sources of potential carcinogens had

been considered.

In the experiment they matched age, sex, and residence. How many of

these people were smokers or had exposure to second hand smoke? What

was their exposure to cooking fumes from heated oil or from burning

wood, etc.? How many of these people lived or worked in dusty

environments?

IMO, the experiment is flawed unless these factors were considered.

The abstract does not indicate that there was any allowance or

adjustment for airborne contamination in the study.

Tony

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From: " " <rawsunlife@y...>

Date: Wed Jan 26, 2005 7:01 am

Subject: Miso, Soy, Pickles, Japanese and Lung Cancer

Lung Cancer 1999 Sep;25(3):147-59

Risk modification in lung cancer by a dietary intake of preserved

foods and soyfoods: findings from a case-control study in Okinawa,

Japan.

Wakai K, Ohno Y, Genka K, Ohmine K, Kawamura T, Ta

Department of Preventive Medicine, Nagoya University School of

Medicine, Japan.

To disclose the association of dietary intake of preserved foods and

soyfoods with lung cancer risk, we analyzed the data from a case-

control study conducted in Okinawa, Japan, from 1988 to 1991. The

analysis, based on 333 cases and 666 age-, sex- and residence-matched

population controls,

[snip]

These findings

suggested deleterious effects of preserved foods and protective ones

of soyfoods rich in isoflavones.

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