Research

Soy consumption and risk of COPD and respiratory symptoms: a case-control study in Japan

Fumi Hirayama¹ , Andy H Lee¹ , Colin W Binns¹ , Yun Zhao¹ , Tetsuo Hiramatsu² , Yoshimasa Tanikawa³ , Koichi Nishimura⁴ and Hiroyuki Taniguchi⁵

¹  School of Public Health, Curtin University of Technology, Perth, WA, Australia

²  Department of Respiratory Medicine and Allergy, Komaki City Hospital, Aichi, Japan

³  Department of Respiratory Medicine and Clinical Immunology, Toyota Kosei Hospital, Aichi Prefectural Welfare Federation of Agricultural Cooperatives, Aichi, Japan

⁴  Department of Respiratory Medicine, Murakami Memorial Hospital, Asahi University, Gifu, Japan

⁵  Department of Respiratory and Allergic Medicine, Tosei General Hospital, Aichi, Japan

author email corresponding author email

Respiratory Research 2009, 10:56doi:10.1186/1465-9921-10-56

Published:	26 June 2009

Abstract

Background

To investigate the relationship between soy consumption, COPD risk and the prevalence of respiratory symptoms, a case-control study was conducted in Japan.

Methods

A total of 278 eligible patients (244 men and 34 women), aged 50–75 years with COPD diagnosed within the past four years, were referred by respiratory physicians, while 340 controls (272 men and 68 women) were recruited from the community. All participants underwent spirometric measurements of respiratory function. Information on demographics, lifestyle characteristics and habitual food consumption was obtained using a structured questionnaire.

Results

Total soy consumption was positively correlated with observed lung function measures. The mean soy intake was significantly higher among controls (59.98, SD 50.23 g/day) than cases (44.84, SD 28.5 g/day). A significant reduction in COPD risk was evident for highest versus lowest quartile of daily intake of total soybean products, with adjusted odds ratio (OR) 0.392, 95% CI 0.194–0.793, p for trend 0.001. Similar decreases in COPD risk were associated with frequent and higher intake of soy foods such as tofu and bean sprouts, whereas respiratory symptoms were inversely associated with high consumption of soy foods, especially for breathlessness (OR 0.989, 95% CI 0.982–0.996).

Conclusion

Increasing soy consumption was associated with a decreased risk of COPD and breathlessness.