Soy OK for Breast Cancer Survivors

A couple years ago, I remember reading a study that showed women who had breast cancer could safely consume soy products. I remember this was big news since soy isoflavones have phyto-estrogenic activity so it's standard practice for these women to avoid soy-based products.

Now here is another review of evidence that has come to the same conclusion--that soy is safe for women post-breast cancer, and may actually be good for them! (Just keep in mind that soy is one of the most genetically-modified crops on the planet, and not that I'm promoting the consumption of soy, but I would highly recommend only non-GM soy.)

In regard to the breast cancer controversy, recently published clinical and epidemiological data do not support observations in rodents that soy isoflavones increase breast cancer risk (remember studies in rats/mice most times cannot be applied to humans, so just because rats consuming soy had a higher risk of cancer, doesn't mean humans will be affected the same way).

In postmenopausal women, soy isoflavone exposure does not adversely affect breast tissue density or breast cell proliferation. Furthermore, both US and Chinese prospective epidemiological studies show that post-diagnosis soy consumption is associated with an improved prognosis.

Therefore, according to the newer line of thought based on human evidence, soy-based foods should be considered safe for women regardless of their breast cancer status.

This flipflop in recommendations is similar to the study I covered at the start of the year that showed red wine doesn't increase breast cancer risk either.

Source: Can breast cancer patients use soyafoods to help reduce risk of CHD?

Related posts:

• Soluble Fibres Reduce Breast Cancer Risk
• Red Wine Study Shows Breast Cancer Risk Reduction
• Coffee May Inhibit Some Breast Cancers

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