Soy isoflavone inhibits metastasis
Genistein is one type of isoflavone found in soyfoods. New research in mice shows that genistein inhibits the spread of colon tumors to other tissues. Interestingly, genistein doesn’t affect the tumor itself—just its spread. This may help to explain why soyfoods are associated with decreased colon cancer metastasis in population studies. It also might provide a rationale for use of genistein in clinical practice to improve colon cancer prognosis. Soyfoods are the only foods containing significant amounts of genistein. More information here.
Soyfoods May Help Women Get Pregnant
Assisted reproduction technology (ART) includes fertility medication, artificial insemination, in vitro fertilization and surrogacy. It is reproductive technology used primarily for infertility treatments, and is also known as fertility treatment. ART contributes more than one percent of U.S. births. In a study involving over 300 women undergoing fertility treatment, those who consumed highest amounts of soy were nearly twice as likely to become pregnant as women consuming no soyfoods. As little as one serving of soyfoods per day may be enough to help women get pregnant. More information here.
Soyfoods linked to lower risk of colon and stomach cancer.
Isoflavones, which are phytochemicals found in soyfoods, have been linked to protection against a number of different cancers. In a recent analysis of 10 population studies, higher soy isoflavone intake was associated with a 24% reduction in the risk of developing colon and rectal cancer and a 33% reduction in the risk of developing stomach cancer. The consumption of only one to two servings of soyfoods per day appears sufficient to provide this proposed benefit. More information here.
Heart Disease Risk Increases with Long-Term Elevated Cholesterol
The relationship between elevated blood cholesterol and increased heart disease risk is well established. However, new findings show that people who have had high blood cholesterol over a long period of time are at even higher risk. Individuals who had elevated cholesterol for 11 to 20 years were twice as likely to develop heart disease as people who had high cholesterol for one to 10 years. It’s never too late to start eating a heart-healthy diet, however, and soyfoods can help in two ways. First, the protein itself directly lowers LDL-cholesterol (bad cholesterol). Second, soyfoods are rich in polyunsaturated fat. Eating more polyunsaturated fat instead of saturated fat lowers blood cholesterol and risk of heart disease. SOURCE: DOI: 10.1161/CIRCULATIONAHA.114.012477