Relationship of soybean paste soup intake to gastric cancer risk

Daily intake of soybean paste soup was found to significantly reduce standardized mortality rates for gastric cancer in an ongoing large-scale prospective study of 122,261 males and 142,857 females aged 40 and above in 29 Japanese health center districts, 1966-1978. The gastric cancer standardized mortality rates were 171.9, 210.2, 240.0, and 255.9 per 100,000 males, and 77.8, 85.3, 97.5, and 113.6 per 100,000 females in daily, occasional, rare, and noningesters, respectively. These relationships remained significant when observed by age group, district, socioeconomic status, dietary pattern, and smoking habit. The risk-reducing effect has also been observed in case-control studies in the past, for both males and females and in urban and rural areas. This beneficial effect could arise from selected compounds such as protease inhibitors and/or other nutritious substances included in the soybean, but it is also possible that it merely reflects the effect of some frequent accompaniment to soybean paste soup, such as green-yellow vegetables.