Moderate intake of soy protein may help reduce the risk of breast cancer death and recurrence, according to new study.Soy foods including soy milk, tofu, soybeans, soy protein, and soy nuts are high in is flavones, a group of phyto-estrogens that are believed to reduce the risk of breast cancer. But there are some concerns about the safety of soy food consumption among breast cancer survivors.
The researchers found that intake of soy foods, measured as soy protein or soy isoflavones, was inversely associated with breast cancer mortality and recurrence. Women who had highest intake of soy protein were 29 percent less likely to die during the follow-up and 32 percent less likely to suffer breast cancer recurrence compared to those who had the lowest intake of soy protein.
Specifically, the 4-year mortality rates among women with the lowest intake and women with highest intake of soy protein were 10.3 and 7.4 percent, respectively. The risks of having recurrence were 11.2 and 8.0 percent respectively.
Many breast cancer survivors and medical professionals alike are concerned about the safety of using soy food products because they fear that isoflavones may interact with tamoxifen, an anti-cancer drug doctors recommend for breast cancer patients to use for up to five years to prevent cancer from developing in another breast. Tamoxifen has been questioned for its worthiness.
Another concern is that isoflavones may also promote estrogen-receptor positive breast cancer even though there is no solid scientific evidence to prove it.
