Following an extensive review of the scientific literature, the American Institute for Cancer Research (AICR), concluded that breast cancer survivors can safely consume soyfoods. The AICR position concurs with that of another leading cancer organization, the American Cancer Society (ACS), which issued their position statement earlier this year….
Lung cancer is the most common cause of cancer death worldwide and in the United States (1). Estimates are that approximately 160,000 Americans will die of lung cancer in 2012.
While genetic susceptibility plays a role in lung cancer risk, cigarette smoking is by far the most important risk factor. Smokers are as much as 23 times more likely to develop lung cancer than non-smokers. Cigar and pipe smoking also increase risk. Other risks include exposure to radon gas released from soil and building materials, and occupational or environmental exposure to secondhand smoke, asbestos (particularly among smokers), certain metals (chromium, cadmium, arsenic), some organic chemicals, radiation, air pollution, and paint (occupational)….
The European Union recently initiated the Benefit-Risk Assessment of Foods, or BRAFO program. Its purpose is to assess the benefits and safety of consuming specific foods, and one of the first foods to be assessed was soy. The scientific panel found that the beneficial effects of soy outweigh any potential risks. Consequently, the concluded that consuming 25 grams of soy protein per day, in contrast to the current negligible intake among Europeans, would translate to an overall benefit for the general adult population….
While skin aging is inevitable, it’s possible to slow the damage, and—according to new research—perhaps even reverse aging that has already occurred.
A decline in estrogen is part of the explanation for skin changes seen with menopause. Estrogen therapy in older women produces increases in collagen—the protein that gives skin its elasticity and resilience—and also increases skin thickness. It’s possible that plant estrogens, like the isoflavones in soyfoods, can have a similar effect. Soy phytoestrogens are not the same as the hormone estrogen but phytoestrogens and estrogen do share some properties in common….
Researchers Dr. Pamela J. Magee from the University of Ulster and Dr. Ian Rowland from the University of Reading (United Kingdom) extensively reviewed the evidence related to soyfood consumption and breast cancer risk (2). They looked at studies focusing on prevention as well as prognosis in women who have had breast cancer….
Anyone who has ever stubbed a toe knows what inflammation feels like. The redness and swelling that follow an injury are part of a normal healthy response of the immune system, which is aimed at healing and protecting damaged tissues. As healing occurs, inflammation disappears. In some people, however, the immune system goes into overdrive, leading to production of compounds that promote low-level chronic inflammation. Chronic inflammation is thought to contribute to an increased risk of heart disease, diabetes, rheumatoid arthritis, and cancer….