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Soy consumption is safe for those with or at risk of developing breast cancer. Soy foods contain isoflavones which are a type of phytoestrogen, a naturally occurring compound in many plants that shares some similarities with estrogen.
These studies, taken together, which vary in ethnic composition (two from the US and one from China) and by level and type of soy consumption, provide the necessary epidemiological evidence that clinicians no longer need to advise against soy consumption for women diagnosed with breast cancer.
Epidemiologic research indicates soy consumption is associated with an approximate one-third reduction in risk of developing breast cancer. 7 However, several lines of evidence suggest that for soy to reduce breast cancer risk, consumption must occur during childhood and/or adolescence.
LITERATURE CITED. Abstract. A variety of health benefits, including protection against breast cancer, have been attributed to soy food consumption, primarily because of the soybean isoflavones (genistein, daidzein, glycitein).
INTRODUCTION. Soy constituents may possess antiestrogenic and other anticancer properties (1–3). In addition, soy food consumption has been associated with a lower risk of developing breast cancer (4–6).
16 Μαΐ 2013 · This manuscript will present an updated summary of the observational results on soy isoflavones and risk of breast cancer development and describe results on intake of soy in relation to the risk of mortality and recurrence in women with breast cancer.
9 Δεκ 2009 · Our study is the largest population-based study of breast cancer survival to date and was specifically designed to evaluate the influence of soy food intake on breast cancer outcomes. Soy food intake was assessed using a validated dietary questionnaire and was updated during the course of follow-up.
