At least one third of women at high risk for breast cancer
regularly consume soy-based foods -- but this may not be a good
idea, researchers say.
While the benefits of soy consumption
for cardiovascular health have been confirmed, there is no evidence
that soy foods improve breast health, particularly in non-Asian
women, Dr. Carolyn Y. Fang of the Fox Chance Cancer Center in
Cheltenham, Pennsylvania, and colleagues note.
In fact, they point out in an article in the Journal of the
American Dietetic Association, there is some evidence that high
soy consumption could actually increase breast cancer risk among
US women.
Fang and her team interviewed 452 women with family histories
of breast cancer about how frequently they consumed soy and
why.
Forty-three percent of the women had consumed at least one
soy food in the past month, while 32 percent defined themselves
as soy consumers. Soy consumers ate 18 servings of soy each
month, on average, most commonly vegetable burgers, tofu, soymilk,
soy nuts and green soybeans.
Women characterizing themselves as soy consumers were more
educated and more likely to eat five or more servings of fruits
and vegetables each day. The most common reason for eating soy,
they reported, was to have a healthy diet. Forty-five percent
said they believed soy foods reduced cancer risk.
Among the women who did not eat soy, 7 percent said it was
because the plant estrogens in soy foods could promote breast
cancer, and some said a clinician had instructed them not to
eat soy foods for this reason.
"Given that high levels of soy intake might increase breast
cancer risk, our findings highlight the need for clear, consistent
messages regarding the health benefits or risks of consuming
soy foods, particularly in the context of cancer risk," Fang
and her team write.
They note that women who believed soy had cancer-preventing
properties were less likely to have gotten their information
from health care professionals than women who didn't consume
soy because of a potential cancer link.
"Thus, health professionals should take an active role in communicating
and clarifying such information to patients, consumers, and
public information/media channels," the researchers write.
"The message...may simply be that we do not have enough information
yet to make an informed judgment. Be that as it may, consistent
health messages from all sources should help to prevent further
misinformation," they conclude.
- More great
articles on Soy
SOURCE: Journal of the American Dietetic Association, October
2005.
Reference
Source 89
October
7, 2005
