Soy Reduces The Risk Of Developing Breast Cancer
Author: Nia Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Women who eat traditional Japanese cuisine based on soy products reduce the risk of breast cancer, according to a government-sponsored study in Japan.
Women who eat traditional Japanese cuisine based on soy products reduce the risk of breast cancer, according to a government-sponsored study in Japan.
High levels of genistein, a substance found in soybeans, have a protective effect in this regard, confirmed the National Cancer Institute in Tokyo. The study covered about 25,000 women between the ages of 40 and 69, and followed them for 10 and a half years. It aimed to find a correlation between the substance and the risk of the disease. Its level was measured in the blood of 144 women with breast cancer and another 288 without.
The risk among women with the highest concentration of genistein in the blood is estimated at one third of that among women with the lowest concentration. To reach the high level, it is believed that at least 100 g of "tofu" or 50 g of "nato" should be consumed - products widely used in Japan.
However, the study warns that the final consumption of these foods rich in isoflavones can have the opposite effect. The advice is to take such products between meals. Motoki Iwazaki explains that the opposite effect is observed exactly when consumed during regular meals.
High levels of genistein, a substance found in soybeans, have a protective effect in this regard, confirmed the National Cancer Institute in Tokyo. The study covered about 25,000 women between the ages of 40 and 69, and followed them for 10 and a half years. It aimed to find a correlation between the substance and the risk of the disease. Its level was measured in the blood of 144 women with breast cancer and another 288 without.
The risk among women with the highest concentration of genistein in the blood is estimated at one third of that among women with the lowest concentration. To reach the high level, it is believed that at least 100 g of "tofu" or 50 g of "nato" should be consumed - products widely used in Japan.
However, the study warns that the final consumption of these foods rich in isoflavones can have the opposite effect. The advice is to take such products between meals. Motoki Iwazaki explains that the opposite effect is observed exactly when consumed during regular meals.
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