Eating soy during adolescence and adulthood protects women from premenopausal breast cancer
Scientists from Vanderbilt University School of Medicine in
Nashville in conjunction with researchers from the National Cancer
Institute and researchers in China evaluated the protective effects of
soy, a source of isoflavones, on breast cancer risk. Soy intake was
measured in adolescent and adult females.
In all 73,223 Chinese women were followed in the study for
over 7 years on average. Soy consumption during adulthood significantly
decreased the risk of premenopausal breast cancer. Soy protein was
associated with a 59% decreased risk and soy isoflavones were
associated with a 56% decreased risk. Eating soy foods in adolescence
was associated with a 43% reduced risk. Soy foods did not seem to
reduce the risk of postmenopausal breast cancer. The study is published
in the June 2009 issue of the American Journal of Clinical Nutrition.