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Dietary soy intake among women with breast cancer is significantly associated with lower risk for death and recurrence, according to the results of a new, large, population-based cohort study reported in the Journal of the American
Medical Association.
The estrogen-like effect of isoflavones and the potential interaction
between isoflavones and tamoxifen have led to concern about soy food consumption among breast cancer patients.
A new
study shows that concern may not be warranted.
The Shanghai Breast Cancer Survival Study evalauted 5042 female
breast cancer survivors in China, women 20 to 75 years of age who were diagnosed between March 2002 and April 2006 were recruited
and followed up through June 2009.
During follow-up of 5033 breast cancer patients treated with surgery, there were
444 deaths and 534 recurrences or breast cancer–related deaths. Soy food intake, measured by either soy protein
or soy isoflavone intake, was inversely associated with mortality and recurrence.
Women with either
estrogen receptor–positive or estrogen receptor–negative breast cancer exhibited this inverse association, as
did both users and nonusers of tamoxifen.
Although based on a relatively short followup period, the researchers
concluded that eating soy foods is safe and was associated with lower death and recurrence rate among breast cancer patients.
An editorial accompanying the article stated that health care practitioners can recommend soy foods to women who have been
diagnosed with breast cancer, but that potential benefits are confined to soy foods, and inferences should not be made about
the risks or benefits of soy-containing dietary supplements.
What are some soy foods?
- Tofu
- Tempeh
- Soybeans
Recipes for soy foods
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