JANUARY 2009
Press release
New study confirms that regular intake of soya reduces risk of breast cancer
The regular intake of tofu and other soya products provides protection against breast cancer according to a recent Korean study. Women who consumed 6g to 8g of soya protein in soya products daily had more than 40% less chance of developing breast cancer.
Although breast cancer is the most common form of cancer in women, the risk of women in North America developing breast cancer is five times as great as the risk of women in Asia. Many researchers are investigating environmental factors, such as diet patterns, in trying to identify the cause for the discrepancy. Soya products, including tofu, are part of the daily diet in the traditional Asian kitchen.
In the Korean study, the researchers looked mainly at the amounts of soya proteins and the quantities of tofu in the diet.
The eating patterns of 362 Korean women with breast cancer between the ages of 46 and 55 years old were analysed extensively and compared with the eating patterns of a control group of women without breast cancer.
Women who had daily intake of approximately 6g to 8g of soya protein had a 42% lower chance of developing breast cancer than women who consumed less than 4g of soya protein per day. For comparison: a 200ml glass of soya drink contains approximately 6g of soya protein.
Women whose daily intake was approximately 10g had an even lower risk…55% lower. An identical connection was found with the consumption of tofu. Women who consumed small quantities of tofu (80g or less per week) had a 43% lower chance of developing breast cancer than women who ate no tofu. When 40g of tofu per day or more was consumed, the risk-reduction was even greater, at 65%.
The researchers concluded that regular intake of soya can reduce the risk of breast cancer. Those results have been reinforced by several different studies on this subject that have been published over the past year.
Source: Kim M.K., et al. "Dietary intake of soy protein and tofu in association with breast cancer risk based on a case-control study." Nutr Cancer. 60.5 (8 A.D.): 568-76.
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FEBRUARY 2009
Press release
Reduced prostate cancer with soya: Japanese diet leads the way
The Japanese eat very differently from us: a lot of soya products and fish, and little red meat. This combination appears to be successful in the prevention of prostate cancer. This emerges from an analysis of a large number of research projects.
In 2005, 9,510 new cases of prostate cancer were recorded in Belgium. At 31%, prostate cancer is the most common form of cancer in Belgian men. In Asia prostate cancer is much less common. It is thought that the Asian diet plays a protective role. Various scientific research projects suggest this. Japanese researchers have lined up the research of the last ten years. In the studies the protective link between soya consumption and prostate cancer is striking.
In 6 of the 12 investigations, soya consumption is associated with a lower risk of prostate cancer. Three studies also indicated that a high intake of isoflavones (which occur naturally in soya) also brings about a fall in the risk of prostate cancer. One study of around 12,000 participants found a reduction in the prostate cancer risk in consumers of soya drinks. Men who drank at least one soya drink per day had a 70% lower risk of prostate cancer than men who never consumed soya drinks. Another study of 265 participants revealed a reduction in the prostate cancer risk in men who consumed tofu (a soya-based meat substitute). The risk fell by 42% in men who ate more that 34.5 g tofu daily, in comparison with men who consumed 14.3 g tofu or less per day.
According to the researchers, a traditional Japanese diet, high in soya products and fish and low in red meat, contributes to a lower risk of prostate cancer. Nevertheless they believe that further large-scale research is necessary for further clarification.
Source: Mori M et al., Traditional Japanese diet and prostate cancer. Mol Nutr Food Res 2009, 53 http://www.kankerregister.be
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APRIL 2009
Press release
Soya consumption during childhood reduces the risk of breast cancer by 60%
Eating soya during childhood reduces the risk of developing breast cancer by 60% compared to those who have a low soya intake during childhood, according to the results of a recent study, which investigated the diets of more than 1500 American women of Asian origin. Furthermore, a protective effect was also found in those who consumed soya during adolescence and adulthood.
Breast cancer occurs significantly more frequently in the United States than in the Asia. Asian women who migrate to the United States increase their risk of developing breast cancer. Eventually, after a few generations, their risk of breast cancer is comparable with that of white women in the United States. This phenomenon is thought to be due to changes in eating patterns.
A recent study investigated the difference between the lifetime soya consumption of 597 women who had breast cancer and 966 women who didn’t. The women, aged 20 years to 55 years, were originally either of Chinese, Japanese or Filipino origin and were currently living in the US. Their consumption of soya during childhood (5-11 years), adolescence (12-19 years) and adult life (over 20 years), was recorded. To establish soya consumption during childhood, mothers of the participants, who also live in the US, were asked to recall the soya consumption of their daughters during childhood.
The results of this study indicate an inverse relationship between frequency of soya consumption and the risk of developing breast cancer. The greatest protective effect was seen with regular soya consumption from childhood onwards. Consuming soya from childhood at least 6 times a month was associated with a 60% reduction of risk of breast cancer as compared with consuming soya less than 3 times a month. This effect was independent of race, research region and country of birth (Asia or US).
Source: Korde, LA, et al. "Childhood soy intake and breast cancer risk in Asian American women." Cancer Epidemiol Biomarkers Prev. 2009;18(4):1050-9
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JUNE 2009
Press release
European study shows: Soya effective against prostate cancer
New research shows that natural ingredients in soya have a protective effect against prostate cancer. Men with higher levels of genistein (a phyto-oestrogen, which is naturally present in soya) in their blood have a 26% lower risk of developing prostate cancer than men with lower levels of genistein. This was shown by a European study carried out in 137,000 men, researching the link between phyto-oestrogens and the risk of prostate cancer.
No less than 137,000 men participated in the European EPIC study on the impact of nutrition on cancer, which ran from 1992 to 2003. The men came from eight European countries: The Netherlands, Germany, the UK, Denmark, Sweden, Italy, Spain and Greece. During the study 950 men with an average age of 64, were diagnosed with prostate cancer. The phyto-oestrogen levels in the blood of these men were compared with a control group of 1,042 men who did not develop prostate cancer. The men with prostate cancer had lower genistein levels in their blood than the men who did not develop prostate cancer. The risk of prostate cancer was found to be significantly lower (26% lower) for those with higher levels of genistein in their blood. Corrections were made for other factors that may be significant such as smoking, BMI and physical activity. No link was found between prostate cancer and other phyto-oestrogens such as lignans from seeds.
The researchers concluded that genistein has a favourable effect in combating prostate cancer, regardless of the age of the men. Genistein is a natural ingredient of soya. Food products based on soya such as tofu, soya drinks, soya desserts and soya yoghurt (yofu) are important sources of this. These foods can easily be integrated into an everyday diet, for example in breakfast cereals, as a healthy snack or as a delicious dessert.
Source: Travis, R. C., et al. "Plasma phyto-oestrogens and prostate cancer in the European Prospective Investigation into Cancer and Nutrition." Br J Cancer (2009).
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JULY 2009
Press release
Slim & healthy with “Eco-Atkins”
A recent randomised clinical study has revealed that the new ‘Eco-Atkins’ diet, a weight loss plan low in carbohydrates and high in vegetable protein and vegetable fats, has the additional impact of lowering cholesterol levels and blood pressure.
18 men and 26 women who were overweight (BMI > 27) and had a slightly raised LDL cholesterol level (> 131 mg/dl - >3.4mmol/l) completed the study. For four weeks, half of the participants followed the Eco-Atkins diet, low in carbohydrates and high in vegetable protein and vegetable fat from soya, nuts, fruit, vegetables, cereals and vegetable oil. The other half followed a control diet, a lacto-ovo vegetarian diet high in carbohydrates and low in fat which included animal protein from eggs and dairy. The calorie intake for both groups amounted to 60% of their calorie requirements. None of the participants followed a weight-loss plan prior to the study.
At the end of the study a similar weight loss, on average 4kg, was found for both groups as well as significant improvements in blood lipid profile and blood pressure. However, in comparison with the control group there was an even greater reduction in total cholesterol, LDL cholesterol, triglycerides and blood pressure in the Eco-Atkins group.
From these findings the researchers concluded that a vegetable diet that is low in carbohydrates and high in vegetable protein and vegetable fat are not only successful for weight loss, but can result in a better than expected improvement in serum lipid profile, especially lower LDL cholesterol which is not seen with the animal protein Atkins diet. Additionally, a normal carbohydrate lacto-ovo vegetarian diet providing high intakes of viscious fibres and lower GI can also be beneficial with weight loss and improved lipid profile.
Source: Jenkins, D. J., et al. "The effect of a plant-based low-carbohydrate ("Eco-Atkins") diet on body weight and blood lipid concentrations in hyperlipidemic subjects." Arch Intern Med. 169.11 (2009): 1046-54.
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SEPTEMBER 2009
Press release
Soya protects against strokes
A recent scientific study shows that soya can protect against the occurrence of strokes. People using at least 300 grams of soya products per week are 77% less likely to develop a stroke than people who eat less than 50 grams of soya products per week.
A stroke is one of the most common forms of cardiovascular diseases. It could very well be that the consumption of soya significantly reduces the risk of developing a stroke. Because it seems that ‘healthy’ people include many more soya products in their diet than people who have had a stroke. The more soya products people eat, the lower the risk of a stroke.
These findings come from a study of 838 Chinese men and women with an average age of 69. In this group 374 persons had suffered a stroke in the past. The others were ‘healthy’ people, functioning as the control group. Both groups were asked how many soya products such as soya beans, soya drinks and tofu they ate every week.
The extensive range of soya products available these days makes it possible to put soya on the menu in a variety of ways. Soya products taste good and are easy to use in all kinds of dishes such as soups, sauces, quiches and smoothies. For breakfast you can opt for breakfast cereals with soya drink or soya yofu (alternative for yoghurt), as a snack for a soya dessert or soya drink. For the main meal of the day there are meat substitutes made with soya.
Source: Liang, W., et al. "Soy Consumption Reduces Risk of Ischemic Stroke: A Case-Control Study in Southern China." Neuroepidemiology. 33.2 (2009): 111-16.
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OCTOBER 2009
Press release
Soya lowers risk of hip fracture
In a recent study the connection between soya and risk of hip fractures was researched. Researchers found that a daily intake of soya reduced the risk of hip fractures by 20-30%.
On 20 October it is World Osteoporosis Day. According to the IOF (International Osteoporosis Foundation), 1 in 3 women and 1 in 5 men in Europe above the age of 50 are diagnosed with osteoporosis. As a result of osteoporosis, fractures of the wrist, vertebrae and hip often occur. There are various factors that play a part in the prevention of osteoporosis. Exercise, smoking and weight are some of these factors, but diet also plays an important role in maintaining healthy bones.
More than 63,000 Chinese men and women between the age of 45 and 74 participated in the study. They were monitored for a period of 8 to 13 years. All participants were asked to fill in a questionnaire with information about their dietary habits and intake of soya products (tofu, soya drink and other soya products).
During the research period 276 men and 692 women were diagnosed with a hip fracture.
The researchers found that there is a connection between the daily intake of soya protein and the risk of a hip fracture. It was reduced by 20-30% with an intake of 3g soya protein/day, the equivalent of 100 ml soya drink. This effect was predominantly observed in women.
The wide range of soya products on offer makes it possible to introduce soya into the diet every day in a variety of ways.
- In the morning you can have your cereal with soya drink, or prepare a delicious smoothie with soya yoghurt and fresh fruit. This gives you an ideal start to the day.
- Soya products such as soya nuggets, soya burgers, soya fillets, tofu mince, tofu strips, etc. can easily be incorporated in a salad or stir-fry or as part of a meal as a meat substitute.
- Between meals you can enjoy a soya yoghurt or soya dessert.
Source: Koh, W. P., et al. "Gender-specific Associations Between Soy and Risk of Hip Fracture in the Singapore Chinese Health Study." Am J Epidemiol. (2009).
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NOVEMBER 2009
Press release
Women who consume soya products at least twice a week have a lower percentage of body fat
During the 12th nutrition & health conference in Brussels, the results of a new study on the positive effects of soya products were presented. The study indicates that people who eat soya products regularly have a healthier lifestyle than people who rarely or never eat soya products.
With this study, carried out by professor Clarys, the researchers aimed to compile a profile of a soya consumer. Various health-related parameters such as weight, height, waist and hip measurements, body fat, cholesterol and glucose levels in the blood, as well as behavioural factors such as eating habits and physical activity, were compared between people who consume soya and those who don’t.
A group of 153 Belgians in total (104 women and 49 men), all employed at the Vrije Universiteit Brussel and aged between 22 and 77, participated in this study. The participants completed a questionnaire to assess their eating habits and physical activity.
The results show that women who consume soya products at least twice a week have a lower body fat percentage, a smaller waist size and a lower cholesterol level than women who rarely or never eat soya products.
For men who consume soya products at least twice a week the differences in their behavioural factors compared with men who don’t consume soya products are particularly noticeable. The soya consumers eat less meat, poultry and fish and are more active physically.
"From this study we can conclude that Belgians who consume soya twice a week generally have a healthier lifestyle than Belgians who never or hardly ever include soya in their diet. Among the male soya consumers we see healthier eating habits and more physical activity and among the female soya consumers we see better health parameters. Soya fits perfectly within a healthy lifestyle", says professor Clarys.
Source: Prof. Clarys P. "Soy consumption fits within a healthy lifestyle", poster presentation at the 12th Nutrition and Health Conference, 20 & 21 November 2009.
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DECEMBER 2009
Press release
Soy consumption linked to reduced risk of death and disease recurrence in women with breast cancer
CHICAGO – Researchers have discovered that women with breast cancer who consume larger quantities of soy, reduce their risk of recurrence of, and death from, the disease. So says an important study published December 9, in the JAMA (Journal of the American Medical Association).
Xiao Ou Shu, M.D., Ph.D. of the Vanderbilt University Medical Center, Nashville, Tennessee (US) and her colleagues investigated the link between soy consumption and the chances of recurrence and survival in breast cancer patients. The researchers analysed data for 5,042 female former breast cancer patients. The scientists recruited women between the ages of 20 and 75, who were diagnosed with breast cancer between March, 2002 and April, 2006, who were then observed until the end of June, 2009. Data were gathered about these women's cancer diagnosis and treatment, their exposure to risk factors and lifestyle after their cancer diagnosis, and the progress of the disease. This information was re-evaluated during three follow-up interviews at 18, 36 and 60 months after their diagnosis.
After an average follow-up period of 3.9 years, the total mortality rate was 444, while recurrences of, or deaths due to, breast cancer totalled 534. According to the researchers' findings, soy consumption and death due to, and recurrence of, the disease are inversely proportional. The patients in the group whose soy intake was highest had a 29 per cent lower chance of death during the study period and a 32 percent lower chance of breast cancer recurrence than the patients with the lowest intake of soy protein.
“This favourable effect was found regardless of the type of breast cancer and in patients who were and were not treated with tamoxifen”, the researchers wrote. “In short, soy consumption is safe and can be linked to a lower mortality rate and a reduced disease recurrence in breast cancer patients. Consuming 11 grams of soy protein/day, e.g. two glasses of soy milk per day, is sufficient to obtain this favourable effect. A higher consumption of soy products was not found to have any additional benefits in terms of either the mortality rate or disease recurrence. The study suggests that a moderate consumption of soy products is safe and possibly beneficial for women with breast cancer.”
The JAMA also included comments on this study by a number of experts, who write that physicians and health care workers can tell their patients with breast cancer that the consumption of soy products is safe and over the long term may be beneficial for their health.
Source: Xiao Ou Shu, MD, PhD et al., Soy Food Intake and Breast Cancer Survival; JAMA. 2009;302(22):2437-2443.
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