Most epidemiologic research indicates that higher soyfood intake is associated with a decreased risk of breast cancer. However, most of this research consists of case-control studies, a type of study design that carries less scientific weight than prospective studies. In prospective studies, researchers enroll healthy participants into the study and follow them for a period of years in order to determine whether those with particular lifestyle habits are more or less like to develop a particular disease. A just-published Japanese prospective study confirms that high soy intake is associated with a lower risk of breast cancer….
The months of June and July are the height of grilling season, with scores of barbecue competitions whetting appetites around the country. Your foodservice customers already know you have great barbecue. Now, the Soyfoods Council offers barbecue-friendly side dish ideas that will complement your great grilled specialties.
More consumers are looking for ways to boost their consumption of fruits, vegetables and soyfoods such as tofu, soymilk and edamame. Soyfoods offer a host of health and nutrition benefits that appeal to health-conscious consumers. Mark Messina, PhD., leading soy expert and executive director of the Soy Nutrition Institute, says, “Soyfoods provide ample amounts of protein and are low in saturated fat. There is also research indicating that soyfoods provide health benefits independent of their nutrient content. For example, there is evidence suggesting that soy may reduce the risk of prostate cancer and is protective against breast cancer if consumed during childhood and/or adolescence.”…
The American Cancer Society (ACS) is a nationwide, community-based voluntary health organization dedicated to eliminating cancer as a major health problem. Headquartered in Atlanta, Georgia, the ACS has 12 chartered Divisions, more than 900 local offices nationwide, and a presence in more than 5,100 communities. The ACS publishes Nutrition and Physical Activity Guidelines to advise health care professionals, policymakers, and the general public about dietary and other lifestyle practices that reduce cancer risk. These guidelines, which were updated in 2012 by the ACS Nutrition and Physical Activity Guidelines Advisory Committee, are based on synthesis of the current scientific evidence on diet and physical activity in relation to cancer risk. The committee reviewed evidence from human population studies and laboratory experiments published since the last release of the guidelines in 2006.
The five basic principles identified by the ACS for preventing cancer are:
1) Achieve and maintain a healthy weight throughout life
2) Adopt a physically active lifestyle
3) Consume a healthy diet, with an emphasis on plant foods
4) If you drink alcoholic beverages, limit consumption.
The ACS also commented on the role of consuming soyfoods in reducing cancer risk. They first noted that as with other beans or legumes, soy and foods derived from soy are an excellent source of protein and thus provide a good alternative to meat. In addition, they noted that soy contains several phytochemicals, and is a rich source of isoflavone phytochemicals, which have weak estrogenic activity and may protect against hormone-dependent cancers.
Most importantly the ACS concluded “there is growing evidence from epidemiologic studies
that the consumption of traditional soy foods such as tofu may decrease the risk of cancers of the
breast, prostate, or endometrium, and there is selected evidence for a risk reduction of some other cancers.”
Kushi LH, Doyle C, McCullough M, et al. (2012) American Cancer Society guidelines on nutrition and physical activity for cancer prevention: Reducing the risk of cancer with healthy food choices and physical activity. CA Cancer J Clin 62:30-67.