This study was published in the British Journal of Cancer 2004 May 4;90(9):1792-5
Study title and authors:
Do preserved foods increase prostate cancer risk?
Study title and authors:
Do preserved foods increase prostate cancer risk?
Jian L, Zhang DH, Lee AH, Binns CW.
School of Public Health, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15208621?dopt=Abstract
School of Public Health, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15208621?dopt=Abstract
The study investigated the association between food and prostate cancer risk. The study included 130 patients with prostate cancer and 274 controls without cancer.
The study found:
(a) Those who consumed over four grams a day of fermented soy had a 102% increased risk of prostate cancer compared to those that did not consume any fermented soy.
(b) Those who had prostate cancer consumed 4% less fresh meat than than who did not have cancer.
The data from the study reveals that the consumption of fermented soy products was associated with a significant increase in prostate cancer risk.
