Miso, Soy, Pickles, Japanese and Lung Cancer

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Okinawan studied in this paper...

: 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, provided the following major findings. (1) The

more the miso soup intake, the higher the risk (test for trend: P =

0.001 for males; P = 0.043 for females). (2) Frequent intake of

pickles (excluding salted fish) tended to be linked with an elevated

risk in males. The adjusted odds ratio (OR) for once or twice per

week or more, relative to less than once a month was 1.88 (95%

confidence interval (CI): 1.26-2.81). (3) Frequent intake of soybeans

was associated with a decreased risk in men (OR: 0.63, 95% CI: 0.40-

0.98 for once or twice per week or more, relative to less than once a

month). (4) Daily consumers of tofu were at a decreased risk,

particularly for squamous cell carcinoma; the OR (95% CI) being 0.55

(0.34-0.89) in males and 0.14 (0.02-0.89) in females. These findings

suggested deleterious effects of preserved foods and protective ones

of soyfoods rich in isoflavones.

Publication Types:

· Clinical trial

· Randomized controlled trial

PMID: 10512125, UI: 99440676

Cheers,

Willie.