Soy Products May Actually Lower Breast Cancer Patients Risk of Death
There has been conflicting evidence as to whether soy foods increase breast cancer risks or reduce the chances of breast cancer. With soy products of all kinds gaining in popularity, women are concerned about consumption when they are at risk of or have experienced breast cancer. Now, there is new evidence indicating soy foods may actually benefit women that eat moderate amounts by reducing their risk of breast cancer recurrence and lower their risk of death.
Because soy contains isoflavone, an estrogen-like compound which in labs seemed to help cancer cells to grow and increase tumor growth in animals, many breast cancer patients have worried that by eating soy products they may be increasing their odds of recurrence or death. However, based on a new study published in the December 9th issue of the Journal of the American Medical Association, there seems to be no reason for breast cancer patients to avoid soy foods.
The lead author of the newly released study, Dr. Xiao Ou Shu, a professor of medicine at Vanderbilt University, and her colleagues used data from the Shanghai Breast Cancer Survival Study that consisted of 5,042 Chinese women ranging in age from 20 to 75 that had been diagnosed with breast cancer between March 2002 and April 2006, for their study. The group examined data on cancer progression at six months following a breast cancer diagnosis, and again at 18, 36, and 60 months following the diagnosis. The group considered the cancer diagnosis, treatment, and lifestyle factors of the patients, including their diets.