The Myth: cancer survivors shouldn’t eat soy
One persistent myth in the realm of nutrition and health is the belief that consuming soy can increase the risk of breast cancer and even prostate cancer. This misconception has caused many people to avoid soy products out of fear that they could contribute to cancer development.
The Facts: Breast Cancer & Soy
The concern over soy and breast cancer largely stems from earlier studies that sought to establish a correlation between soy consumption and breast cancer risk. These studies were often inconclusive and led to confusion and concern. However, as scientific research has advanced, our understanding of soy and its effects on breast cancer has become clearer.
Soy contains compounds known as isoflavones, specifically genistein and daidzein. These isoflavones have a structure similar to that of 17-β estradiol, a form of estrogen found in human females. Because of this similarity, isoflavones can bind to and activate estrogen receptors in the body. However, rather than increasing estrogen production, these isoflavones actually result in a decrease in the body's estrogen production.
Recent studies have shown that not only soy consumption doesn’t increase breast cancer risk, but it may actually be beneficial for breast cancer prevention. Women who consume high amounts of soy and isoflavones have been found to have a lower risk of being diagnosed with breast cancer compared to women who do not include soy in their diets. This suggests that soy may play a protective role against the development of breast cancer.
A report from the World Cancer Research Fund International/American Institute for Cancer Research concluded that despite the limited number of published studies on the matter, there is sufficient evidence to suggest a positive outcome between soy consumption and breast cancer survival rates. It also reported that higher consumption of soy and, therefore, isoflavones post-diagnosis of breast cancer is associated with a reduced death rate.
The Facts: Prostate Cancer & Soy
Recent studies indicate a strong link between soy consumption and a reduced risk of prostate cancer (PCa). Epidemiological evidence shows that total soy food intake is significantly associated with a lower risk of developing PCa. While research on individual soy foods and their relationship with PCa risk is limited, tofu has been the most extensively studied. The findings consistently highlight tofu's significant protective association with prostate cancer. This evidence suggests that incorporating tofu and other soy-based foods into one's diet may contribute to a decreased risk of prostate cancer, emphasizing the potential benefits of soy isoflavones in cancer prevention.
So, should cancer survivors eat soy or not?
The myth that soy consumption increases the risk of breast and prostate cancer is unfounded. On the contrary, incorporating soy into your diet can be beneficial and may lower the risk of both cancers. As with any dietary choice, it is important to consume soy as part of a balanced diet. The latest research supports the safety and potential benefits of soy, providing reassurance to those who enjoy soy-based foods.
Written By Luis Guilherme
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