Women's Health Weekly
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Breast Cancer
Data on breast cancer discussed by M. Messina and colleagues
June 11th, 2009
According to a study from the United States, "There has been considerable investigation of the potential for soy foods to reduce risk of breast cancer. Initial enthusiasm for this research was partially based on the historically low incidence rates of breast cancer and high soy food intake in Japan." "There are several putative soybean chemopreventive agents, but most cancer research has focused on isoflavones. Isoflavones possess both hormonal and nonhormonal properties relevant to carcinogenesis. Recent epidemiologic analyses indicate that among Asians high soy intake is associated with an approximate one-third reduction in the risk of both pre- and postmenopausal...
Source: Women's Health Weekly (2009-06-11)
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