JANUARY 2008
Study shows: up to 74% less chance of cancer and 60% less chance of benign changes
Soy good for both benign disorders of the breast and breast cancer
Consuming soy cuts the risk of both breast cancer and benign disorders of the breast.
The beneficial influence that consuming soy can have on breast cancer has already emerged in a number of studies. However, it now appears that high soy consumption can also counteract benign disorders of the breast. In some cases the presence of benign lumps in the breast means an increased risk of developing breast cancer. Preventing benign cellular changes can reduce the risk of breast cancer.
A large-scale study carried out over a period of ten years shows the beneficial effect of soy on the development of disorders of the breast. The study group was made up of over 260,000 Chinese women born between 1925 and 1958. Women who underwent a biopsy between 1995 and 2000 and in whom breast cancer or benign cellular changes were established were included in the study. In total the data from 1,500 women was analysed. Of these 196 had a diagnosis of breast cancer and 304 had a diagnosis of benign cellular changes, 1,002 healthy women were used as a control group.
Before the diagnosis was made, the concentration of isoflavones in the blood was determined. Isoflavones are natural constituents of soy that are receiving special attention in breast cancer research.
Breast cancer occurred less frequently and fewer benign cellular changes were identified among women with high blood isoflavone levels than in ones with low isoflavone levels. When the women with the highest concentrations of isoflavones were compared with those with the lowest concentrations, the investigators observed up to a 74% lower chance of cancer and a 60% lower chance of benign changes.
The authors point out that this study indicates that isoflavones may have a beneficial effect on the structure of the breast tissue and hence contribute to a reduced risk of both breast cancer and benign disorders of the breast.
Source: Lampe JW, Nishino Y, Ray RM et al. Plasma Isoflavones and Fibrocystic Breast Conditions and Breast Cancer Among Women in Shanghai, China. Cancer Epidemiology Biomarkers & Prevention 2007;16: 2579-86
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JULY 2008
Results scientific research show:
Soy consumer has lower BMI<//font><//font>
It is very likely that women, who consume two or more soy products a week, have a lower BMI. This is the conclusion scientists came to after conducting a study among more than 1,400 women.
Being overweight and obesity occur more often and are the cause of multiple health problems. A healthy diet can help combat being overweight. Diets to lose weight often contain soy. This is because soy contains high-quality protein and it has a good fatty acid composition. Furthermore there are scientific indications that there is a relation between soy consumption and a lower body weight.
In a new study, the relationship was examined between soy and the body weight of 1,418 women from Hawaii, all with different ethnic backgrounds. At the start of the study, for all the women, several parameters were calculated, one of which was the body mass index (BMI). Their eating habits were also noted down. In addition to that, they completed a separate questionnaire about the consumption of soy products. After five years, the women were asked to complete the soy questionnaire again, which 356 participants did.
The results of this study show that women, who consume two or more soy products per week, have a lower BMI than women who use less or no soy. This difference was significant for western women and menopausal women. Women who consumed the most soy products gained less weight than women who ate no or hardly any soy. From the study is also became clear that, with western women, the use of soy is combined with a higher vegetable intake. That's why scientists believe that people, who eat soy on a regular basis, have a healthier life style. And that way, soy consumption can be an indicator for a healthy life style.
Source: Maskarinec G. et al. Soy intake is related to a lower body mass index in adult women. Eur J Nutr (2008) 47:138-144.
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JULY 2008
Soy products lower blood cholesterol
A new meta-analysis of the impact of soy proteins on blood cholesterol shows that even modern intake of soy proteins can have a positive effect on the various blood lipids.
Unlike previous meta-analyses, the new study concentrated primarily on studies which looked at a realistic level of intake of soy proteins or soy products (15 g to 40 g of soy protein per day). Average intake amounted to 26.9 g, slightly more than the 25 g that has been recommended in health claims permitted since 2002 in the United Kingdom and 1999 in the United States. 25 g of soy protein is equivalent to three to four soy-product consumptions.
This meta-analysis is based on data from 28 studies with more than 3,000 test subjects. The average reduction in LDL cholesterol (the ‘bad’ cholesterol) was approximately 6%. That is a substantial reduction and is equivalent to reducing the risk of a heart attack by approximately 12% to 15%.
The study also showed that there was no relationship between the intake of soy proteins and the extent of the LDL reduction: that means that intake of 15 g of soy protein was just as effective as intake of 40 g. The analysis also showed that the threshold for effectiveness for soy proteins is approximately 15 g/day. That is very important information for consumers, given that it shows that it is not necessary to consume 25 g of soy protein per day to achieve a positive reduction of LDL cholesterol. Lower levels of consumption, especially when maintained over longer periods of time, can be just as effective.
The researchers conclude that the new meta-analysis adds further support to the existing health claims about soy protein. They confirm that moderate intake of soy protein has a favourable impact on the blood fats.
The researchers also provided detailed, practical guidelines for achieving daily intake levels of 25 g of soy protein per day. With the extensive range of soy products, achieving that level is relatively easy, as illustrated in the table below.
Table: Daily consumption to achieve soy protein intake of approximately 25 g
| Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | |
|---|---|---|---|---|---|
| Breakfast cereals with soy milk (150 ml) | Glass of soy milk (250 ml) | Breakfast cereals with soy milk (150 ml) | Breakfast cereals with soy milk (150 ml) | Soy yoghurt (125 g) with breakfast cereals | |
| 1 soy yoghurt | 1 soy yoghurt | 1 soy yoghurt | 1 fruit milkshake with soy milk (220 ml) | ||
| 1 fruit milkshake with soy milk (220 ml) | Cappuccino with soy milk (150 ml) | Soy milk in 4 cups of tea per day | Roasted soy beans (25 g) | ||
| Vegetarian mince with a mashed potato crust (100 g) | Beef stew with frozen soy beans (80 g) | Sweet and sour vegetables with marinated tofu (120 g) | Roasted soy beans (25 g) | Stir-fry soy shoots (40 g) | |
| Daily intake of soy protein | 25.5 g | 24 g | 24 g | 23.5 g | 27 g |
Source: “Systematic review, meta-analysis and regression of randomised controlled trials reporting an association between an intake of circa 25 g soya protein per day and blood cholesterol” by J I Harland and T A Haffner Atherosclerosis (2008), E pub ahead of print
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SEPTEMBER 2008
A daily portion of soy is worth it – new data on breast cancer
A study among 35,000 Chinese women has revealed that women who consume a portion of soy every day have 18% less chance of developing breast cancer.
This new study is part of the Singapore Chinese Health Study, which investigated the eating habits and the health of 35,303 women between 45 and 74 years old over a period of several years.
After more than 5.5 years, 629 of the women taking part in the study had developed breast cancer. The study then looked at whether there was a difference in the rate of developing breast cancer between women who ate little or a lot of soy products.
The analysis showed that the women with the highest rate of soy consumption per day (defined as intake of 10 mg or more of isoflavones per 1,000 kcal [isoflavones are naturally occurring components in soy]) had a lower risk of developing breast cancer than women who consumed less soy. There was an 18% lower incidence of breast cancer among the high-soy consuming women. The effect was greatest after menopause.
The level of 10 mg of isoflavones can be easily achieved by eating one portion of tofu or drinking a single 100 ml serving of soy drink. That means that even those who do not normally consume high quantities of soy can easily add that amount to their daily diet.
The best results shown by the research into the relationship between soy intake and the risk of developing breast cancer is that the best results are achieved among women who consume soy products from an early age. Soy products are a normal part of a typical Asian diet from childhood onwards.
Source: Wu AH, Koh WP, Wang R, Lee HP, Yu MC. Soy intake and breast cancer risk in Singapore Chinese Health Study. Br J Cancer 2008;99:196-200.
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