Soyfoods protect against breast cancer, lower cholesterol

WASHINGTON - Including soyfoods in a balanced diet will protect against breast cancer, lower cholesterol, and support nutrient adequacy, say experts.

Soy and Women’s Health

A review of data has suggested that there is no increased risk of breast cancer linked to moderate soy consumption.

“Soy appears to be protective and is associated with a lower risk of breast cancer reoccurrence for women who have consumed soy throughout most of their life,” said Leena Hilakivi-Clarke, of the Georgetown University.

“At this point in time, the effects of soyfoods on breast cancer reoccurrence in patients who have not previously consumed soy are not known,” said Clarke.

The American Cancer Society said that up to three servings a day of soyfoods is safe for women at risk for or with a history of breast cancer.

Soy and Heart Health

A review of the data indicates that 2-6 daily servings of soyfoods, based on 20-133 grams of soy protein per day, can result in a 7-10 percent reduction in LDL-cholesterol.4

“Soy consumption can be part of a dietary pattern that reduces the risk of heart disease,” said Wahida Karmally, director of nutrition at the Irving Institute for Clinical and Translational Research.

According to the Food and Drug Administration, incorporating 25 grams of soy protein per day as part of a balanced diet that is low in saturated fat and cholesterol may reduce the risk of heart disease.

Soy and Nutrient Adequacy

An analysis of the data from the National Health and Nutrition Examination Survey has found that soyfoods are nutrient rich and adding one serving a day to the diet can provide important nutrients.

“Whole soy provides a number of important nutrients, including potassium, magnesium, fiber, antioxidants and calcium in certain calcium-fortified soyfoods and calcium-set tofu, which tend to be shortfall nutrients among the U.S. population,” said Katherine Tucker, co-author of the paper.

The findings were discussed at the “Soy Summit: Exploration of the Nutrition and Health Effects of Whole Soy” in New York City at Columbia University’s Institute of Human Nutrition. (ANI)