Probiotic Beverage with Soy Isoflavone Consumption for Breast Cancer Prevention: A Case-control Study

Masakazu      Toi; Saya      Hirota; Ai      Tomotaki; Nobuaki      Sato; Yasuo      Hozumi; Keisei      Anan; Takeshi      Nagashima; Yutaka      Tokuda; Norikazu      Masuda; Shozo      Ohsumi; Shinji      Ohno; Masato      Takahashi; Hironori      Hayashi; Seiichiro      Yamamoto; Yasuo      Ohashi

doi:10.2174/15734013113099990001

Abstract

The purpose of this study is to evaluate how beverages containing Lactobacillus casei Shirota (BLS) and soy isoflavone consumption since adolescence affected the incidence of breast cancer. In a population-based case-control study, three hundred and six cases with breast cancer and 662 controls aged 40 to 55 were matched for age and residential area and included in the analyses. Diet, lifestyle and other breast cancer risk factors were investigated using the selfadministered questionnaire and interview. Odds ratios (ORs) of BLS and soy isoflavone consumption for breast cancer incidence were independently and jointly estimated using a conditional logistic regression. The ORs of BLS consumption (≥ four times a week against < four times a week) was 0.65 and statistically significant (p = 0.048). The analysis of association between soy consumption and breast cancer incidence showed the more the isoflavone consumption is, the lower the odds of breast cancer becomes. Adjusted ORs for breast cancer in the second, the third and the fourth quartiles of soy consumption against the first quartile were 0.76, 0.53 and 0.48, respectively (trend test, p = 0.0002). The BLS-isoflavone interaction was not statistically significant; however, a biological interaction was suggested. Regular consumption of BLS and isoflavones since adolescence was inversely associated with the incidence of breast cancer in Japanese women.

Keywords: Breast cancer, Lactobacillus casei Shirota, probiotic beverage, soy isoflavones.

« Previous Next »