Research findings have shown that soy consumption is effective in reducing risk factors for cancers such as breast and stomach cancer. The photo is not directly related to the article. /Photo = Image Today
A study has shown that consuming soy products not only reduces the risk of cancer but also helps the prognosis.
According to Professor Kim Hyun-ja’s research team at Gangneung-Wonju National University on the 3rd, soy isoflavones have been found to be very effective in reducing the risk of breast cancer recurrence and mortality.
Soybeans are one of the representative foods that many experts call anti-cancer foods. Soybeans contain various physiologically active ingredients such as isoflavones, saponins, proteins, and lecithin and are known to have antioxidant and anti-inflammatory effects, as well as anticancer effects such as suppression of tumor cell proliferation.
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Reduced risk of stomach cancer in patients with Helicobacter pylori infection
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According to the research team, those who consumed a lot of soy foods had a significantly reduced risk of developing stomach cancer compared to those who consumed fewer soy products.
The research team conducted a case-control study to evaluate the relationship between the occurrence of gastric cancer in patients infected with Helicobacter and protective foods (soy products, fruits, vegetables and dairy products). Divided into three groups based on their intake of each food, the risk of developing stomach cancer was reduced by 63 percent in the group that consumed more soy foods compared to the group that consumed less.
The group that consumed the most fruit had a 65% reduced risk of developing stomach cancer compared to the group that consumed the least fruit. On the other hand, vegetables and dairy products do not appear to have a significant effect on reducing the risk of developing stomach cancer.
The stomach cancer risk-reducing effect was further enhanced when a combination of foods was eaten: when a lot of soy products and fruit were consumed, the risk of developing stomach cancer was 80%, and when a lot of both soya and fruit were consumed, the risk of developing stomach cancer was 80%. dairy products, the risk of developing stomach cancer was 72%, respectively, while the % decreased.
Based on the research findings, the research team said that patients infected with Helicobacter pylori can help significantly reduce the risk of developing stomach cancer if they consume a balanced diet of soy products, fruits and dairy products.
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Consume 20 to 60 mg of soy per day
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The research team conducted a meta-analysis on the results of 32 studies ultimately selected through a systematic literature review to determine the effect of plant nutrients such as soy, lignans, cruciferous vegetables and green tea on breast cancer survival outcomes.
Research results have shown that soy isoflavones reduce the risk of breast cancer recurrence by 26% in breast cancer patients. In the subgroup, it reduced the risk of breast cancer recurrence by 28% in postmenopausal women and by 18% in estrogen receptor-positive breast cancer.
It was found that when 60 mg of isoflavones were consumed per day, the risk of recurrence was significantly reduced by 30%. This is consistent with the intake of 2 to 3 servings of isoflavones (50 to 75 mg) per day that the National Cancer Institute and American Cancer Society suggest is safe for breast cancer patients.
Consuming 20 to 40 mg of isoflavones was most effective in reducing mortality. Consumption of protein and soy products has been shown to reduce the mortality rate from estrogen receptor-positive breast cancer by 25% and the risk of breast cancer recurrence by 52%.
Additionally, consuming green tea before diagnosis reduced the risk of recurrence by 44% in patients with stage 1 or 2 breast cancer, and lignans reduced breast cancer mortality by 8%. Consuming cruciferous vegetables has shown no effect on breast cancer recurrence or death.
The research team said: “The mechanism of action of soy isoflavones for their anticancer effect on osteosarcoma was also confirmed” and “the risk of developing stomach cancer was significantly reduced in those who consumed a lot of foods soy-based foods compared to those who consumed less soy-based foods.
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