The consumption of soy in several ways has been proven to have many benefits in terms of reducing cancer risk and risk of recurrence. For several years cancer survivors, particularly women with breast cancer, were warned to avoid soy. Much of that reaction was based on studies and research with animals, which found that high doses of soy extract caused breast tumors to grow in mice. But can animal models accurately predict human outcomes?
A series of large epidemiological studies have found reduced breast cancer risk and improved outcomes when women consume soy, even if they have the genetic mutations that make them at greater risk for breast cancer. A study made in 2012 analyzed more than 9,500 breast cancer survivors in the United States and China. The study found that women who ate at least 10 mg of soy isoflavones a day (one-third cup of soy milk or a quarter cup soybeans) were 25 percent less likely to suffer recurrence.
Other studies of Chinese women found that women who ate the most soy were more likely to survive a lung cancer diagnosis.
The American Cancer Society recommends consuming soy as part of a healthy diet. Organic soy is a safe and a good source of protein and fiber. Soy consumption may decrease cancer risk and improve outcomes for women with breast cancer.
Renzo J. Bustamante-Wendorff, B.S., M.S.
Research & Development
References: Cohen, Lorenzo, PhD, Anticancer Living, 2019.
