Cigarettes are known to be the principle risk factor for COPD, Dr. Andy H. Lee of the Curtin University of Technology, Perth, Australia, and colleagues point out. "Other factors such as dietary and environmental exposures may protect against, or contribute to, disease development."
In a case-control study, the investigators examined the association between soy consumption and the risk of COPD and respiratory symptoms in 278 COPD patients (244 men and 34 women) between the ages of 50 and 75 years who were diagnosed within the past 4 years. A total of 340 controls (272 men and 68 women) were recruited from the community.
The study participants underwent spirometric measurements of respiratory function and structured questionnaires were used to collect information on demographics, lifestyle characteristics, and habitual food consumption. Control subjects had significantly higher mean soy intake than COPD patients (59.98 g/day versus 44.84 g/day, respectively, (p <>
A positive correlation was found between total soy consumption and lung function measures. The risk of COPD was significantly reduced among those with the highest versus the lowest quartile of daily total intake of total soybean products (p for trend = 0.001).
Similar decreases in the risk of COPD were observed with higher intakes of tofu and bean sprouts. An inverse association was found between high consumption of soy foods and respiratory symptoms, especially breathlessness.
"Habitual intake of soy foods offer a new prevention which can have an important impact on the cost to health care systems associated with the morbidity and death from this disease," Dr. Lee said in an interview with Reuters Health. "Long-term follow-up studies are recommended to ascertain whether soy consumption can lengthen the survival of patients already diagnosed with COPD."
Respir Res 2009;10.
Source : http://www.medscape.com/viewarticle/705630?sssdmh=dm1.497700&src=nldne
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