More about the sauce issue

I hadn't heard about the oyster sauce issue here in Hawaii, so decided to do some Internet research re: oyster sauce and carcinogens. Apparently, there is some connection due to natural processes that occur during manufacturing products that use hydrolized vegetable (soy) protein... which leads me to wonder whether other soy foods (e.g., soy sauce, the texturized soy protein used by vegetarians, and any products containing soy protein such as canned soups) aren't affected too?

Meanwhile, Lee Kum ee, on its website, says that the formulas for all its sauces have been changed to prevent the carcinogens from forming. Trust them or not?

I figure in the amount I use oyster sauce (maybe 1 to 2 bottles per year for the family), it probably doesn't matter any more than all the other cancer-producing agents around us. If there were a strong connection between oyster sauce and cancer in humans, that probably would have shown itself already in the Chinese population. Do the Chinese have high rates of particular forms of cancer? (The Japanese, I know, have an unusually high rate of stomach cancer, something that's been attributed to (a) heavy consumption of pickles and smoked foods; and (b) the former use of talc as a coating on raw rice--talc is no longer used in processing rice).

Susan