#BreastCancerAwarenessMonth and all October, our “Soya The Cancer Destroya” campaign will be bringing you research about soy’s ability to protect our bodies against cancer
The American Institute of Cancer Research notes that women who include soy in their diets may enjoy decreased breast cancer recurrence and greater overall survival compared to those who avoid it. Harvard University concurs that, despite the apparent conflict that surrounds it, soy is safe and likely beneficial, especially when replacing meat in the diet.
In a protective study that followed 1,954 American women who were breast cancer survivors for six years, researched found:
•Recurrence was 60% lower when comparing the highest to the lowest daidzein (type of soy isoflavone)
•Recurrence was lower with increasing isoflavone intake among women with tumors that were ER+/PR+
*The authors concluded that soy isoflavones eaten at levels comparable to those in Asian populations may reduce the risk of cancer recurrence in women receiving tamoxifen therapy (More research needed).
These other studies also find soy foods to be protective from breast cancer deaths:
A cohort study of 1,460 Chinese women who were early-stage breast cancer survivors looked at dietary soy isoflavone intakes at baseline and after the breast cancer diagnosis, over a four-year period. Higher soy intakes were associated with a 66% lower risk of deaths from any cause and a 64% lower risk of deaths from breast cancer. Higher soy intakes after diagnosis were associated with a 64% and 51% lower risk of deaths, from any cause and from breast cancer, respectively.
A meta-analysis of prospective cohort studies found a 12% reduction in breast cancer deaths with each 5 gram per day increase in soy protein intake.
REFERENCES IN THE COMMENTS!
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