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Soy & Breast Cancer
Breast Cancer is considerably lower in Japan and China than in Western countries. One possible explanation may be that the high consumption of soy products protects Asian women against breast cancer.
Breast cancer risk is the result of genetic factors, family history, childbearing practices, and eating habits. While most breast cancer risks cannot be modified, exploring the role of diet may result in a feasible prevention strategy. In this study, soy will be introduced into the diets of premenopausal women in amounts comparable to traditional Asian diets.
Soy foods may have a protective effect against breast cancer because of components called isoflavones. Isoflavones may lower estrogen levels in the body and reduce the density of breasts, both possible indicators of breast cancer risk. Therefore, isoflavones may have a role in preventing breast cancer.