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Tofu, Soy Diet Linked to Lower Death in Breast Cancer
Survivors
By Nicole Ostrow
Dec. 8 (Bloomberg) — Breast cancer survivors in China who
ate tofu, soy milk and fresh beans as part of a diet rich
in soy protein had a lower risk of dying and less chance
their cancer would return, a study found.
Those who ate the most soy protein had a 29 percent lower
risk of dying and a 32 percent lower rate of their breast
cancer returning than those who had the lowest intake of
soy, research showed today in the Journal of the American
Medical Association. The foods included in the study were
tofu, soy milk and fresh soy beans, all common choices in
Asian meals.
The study, which followed women for an average of about
four years, is the largest to examine the influence of soy
intake on breast cancer survival and recurrence, the authors
said. More than 192,000 women in the U.S. will be diagnosed
with breast cancer this year, according to the National
Cancer Institute.
“Women with breast cancer can be assured that consumption of
moderate amounts of soy food is safe and may be associated
with better outcomes,” said the study’s lead author Xiao-Ou
Shu, a professor of medicine at Vanderbilt University in
Nashville, Tennessee, in a Dec. 4 e-mail. The researchers
will follow the women to watch “the long-term effects of soy
food intake on health among breast cancer survivors,
including bone density, fracture and coronary heart disease,”
she said.
Rich in Isoflavones
Soy foods are rich in isoflavones, which are estrogen-like
compounds that occur naturally in plant foods. Soy isoflavones
may compete with the body’s estrogen in binding to cell
receptors, reducing the amount of estrogen in the body and
hindering the ability of cancers to grow. The most common
types of breast cancer depend on estrogen to grow, Shu said.
The researchers said the results eased previous concern that
isoflavones might interfere with tamoxifen, a cancer drug
designed to block estrogen. The study found higher soy food
consumption was beneficial regardless of whether a patient
was taking tamoxifen, she said.
The researchers analyzed data from women in the Shanghai
Breast Cancer Survival Study in China. The women had been
diagnosed with breast cancer from March 2002 to April 2006.
They were followed for an average of four years through June
2009.
At that time, there were 444 total deaths and 534 breast
cancer recurrences or breast cancer-related deaths among
5,033 women in the study.
Death Rate Lower
The four-year mortality rate was 7.4 percent for women with
the highest consumption of soy protein compared with 10.3
percent for those with the lowest intake. The four-year
breast cancer recurrence rates were 8 percent for those in
the highest soy group and 11.2 percent for those in the
lowest group, the researchers found.
Eating soy food that is the equivalent to 11 grams
(0.39 ounces) of soy protein or 40 milligrams of soy
isoflavone a day was enough to see a benefit, Shu said.
In the study, the women consumed an average of 47
milligrams a day of isoflavone compared with the average
U.S. intake of 1 milligram to 6 milligrams a day, the
researchers said.
The U.S. Food and Drug Administration recommends people
consume 25 grams of soy protein a day, which contains
about 50 milligrams of isoflavone, as part of a diet low
in saturated fat and cholesterol that may help reduce the
risk of heart disease. One cup of fortified soy milk
contains 10 grams of soy protein, or 43 milligrams of
isoflavone, while a half cup of a firm soybean patty
called tempeh contains 16 grams, or 53 milligrams of
isoflavone. A half-cup of tofu or about 1.5 cups of edamame,
a green vegetable, also each contain 10 grams of soy protein.
Survival Benefits
Other ingredients in soy foods including folate, protein,
calcium or fiber may also be responsible for the survival
benefits, Shu said.
More soy foods are consumed in China than in the U.S.,
according to an editorial written in the same journal by
Rachel Ballard-Barbash at the National Cancer Institute
in Bethesda, Maryland, and Marian Neuhouser at the Fred
Hutchinson Cancer Research Center in Seattle.
Ballard-Barbash and Neuhouser said most soy in the U.S.
is consumed through supplements and processed foods,
including meat substitutes made with soy, that may contain
lower amounts of isoflavones. Future studies should look at
whether isoflavone supplements have similar results as those
seen with soy food, Shu said.
More studies are needed in larger numbers of people among
more diverse populations to fully understand the effects of
soy on breast cancer survivors, Ballard-Barbash and Neuhouser
wrote.
“In the meantime, clinicians can advise their patients with
breast cancer that soy foods are safe to eat and that these
foods may offer some protective benefit for long-term health,”
they wrote. “Patients with breast cancer can be assured that
enjoying a soy latte or indulging in a pad thai with tofu
causes no harm and, when consumed in plentiful amounts, may
reduce risk of disease recurrence.”
To contact the reporter on this story: Nicole Ostrow in New
York at nostrow1@bloomberg.net.
I hope this article is informative so it can help you to make
the right decisions about your health.
With my unconditional love,
Lea Yekutiel
www.ilovemybreastcancer.com
www.blogtalkradio.com/lea-yekutiel
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