Currently, the association of soy intake with total- and cause-specific mortality is inconsistent. The aim of this study was to systematically review cohort studies on the association between the consumption of soy products and mortality from all-causes, cardiovascular disease (CVD), and cancer. We conducted a systematic search of the PubMed/Medline, ISI Web of Knowledge and Embase electronic databases up to October 2016. Prospective cohort studies that examined the association of soy products with the risk of all-cause, CVD and cancer mortality using the relative risk (RR) or Hazard Ratio (HR) with 95% CIs were considered. Random-effect models were used to pool the study results and heterogeneity was examined using the I² index and Q test. Finally, 7 studies were included for the meta-analysis; three studies reported the risk of all-cause mortality. Four studies assessed the risk of mortality from CVD and cancer. In total, 39 250 deaths were reported among 627 209 participants in a 7 to 18-year follow-up. A high consumption of soy products was not significantly associated with a lower risk of mortality from all-causes (HR: 0.96, 95% CI: 0.90, 1.02, I²: 38.5%, and P_{heterogeneity} = 0.14), CVD (HR: 0.95, 95% CI: 0.82, 1.10, I²: 49.9%, and P_{heterogeneity} = 0.07), and cancer (HR: 0.98, 95% CI: 0.92, 1.05, I²: 0%, and P_{heterogeneity} = 0.75). These findings indicated no significant association between a high intake of soy products and all-cause, CVD, and cancer mortality. Further studies are needed to clarify the association between the types of soy products and the risk of mortality.

中文翻译：

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豆制品的消费以及全因，心血管和癌症死亡的风险：队列研究的系统回顾和荟萃分析

目前，大豆摄入量与总死亡率和特定原因死亡率之间的关联尚不明确。这项研究的目的是系统地回顾有关大豆产品消费与全因，心血管疾病（CVD）和癌症的死亡率之间的关联性的队列研究。我们对截至2016年10月的PubMed / Medline，ISI Web of Knowledge和Embase电子数据库进行了系统搜索。前瞻性队列研究使用相对风险检查了大豆产品与全因风险，CVD和癌症死亡率之间的关系。 （RR）或具有95％CI的危险比（HR）被考虑。使用随机效应模型汇总研究结果，并使用I ²指数和Q检验异质性测试。最后，纳入了7项荟萃分析研究。三项研究报告了全因死亡的风险。四项研究评估了由CVD和癌症导致的死亡风险。在7到18年的随访中，总共627 209名参与者中有39 250例死亡。CVD（HR：0.96，95％CI：0.90，1.02，I ²：38.5％，P_异质性= 0.14）导致的高死亡率与大豆产品的高摄入并没有显着降低死亡率的相关_性。 0.95、95％CI：0.82、1.10，I ²：49.9％，P_异质性= 0.07）和癌症（HR：0.98、95％CI：0.92、1.05，I ²：0％和P_异质性）= 0.75）。这些发现表明，高摄入量的大豆产品与全因，CVD和癌症死亡率之间无显着关联。需要进一步研究以阐明大豆产品类型与死亡风险之间的关联。