Young women who eat soy products may lower their chances of developing invasive breast cancer, says a new study presented at a meeting of the American Association of Cancer Research in Philadelphia. Soy foods like tofu contain isoflavones and polyphenols, linked to reduced risk of diabetes, heart disease, and cancer, and may help lower cholesterol.
The study included 683 women with breast cancer and 611 women without the disease, finding that women who ate the most isoflavones were 30% less likely to develop invasive breast cancer.
Further analysis revealed premenopausal women consuming a lot of soy isoflavones had a 30% lower risk of stage 1 breast cancer, 70% reduced risk of having a tumor larger than 2 centimeters, and a 60% decreased risk of stage 2 breast cancer.
The researchers say eating isoflavones seems to be associated with more treatable and less severe forms of breast cancer. However, the link between soy isoflavones and breast cancer was not observed among postmenopausal women.
All over the world soy is eaten in many forms, such as soy oil, meal, flour, baby formula, tofu, and soy milk. Soy is also used as a meat and dairy substitute.
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