Soy protein reduces breast cancer risk in women

A meta-analysis of 14 studies relating to soy consumption and breast cancer in women around the world was published in the April volume of The International Journal of Cancer Prevention.

Soy intake was assessed in one of the three ways, soyfoods (as a group of foods or a specific type of soyfoods, e.g. bean curd), soy protein, or soy isoflavones.

The analysis of studies on soy intake and breast cancer indicated that eating soy protein on a regular basis may reduce a woman's chance of developing breast cancer by up to 22 percent. Seven of the 14 publications provided data on breast cancer in postmenopausal women. Among postmenopausal women, regular soy intake decreased the risk of breast cancer by 36 percent. In addition, soy consumption by adolescents may be related to a lower risk of developing breast cancer later in life.

The results of these analyses show that regular consumption of soyfoods is associated with a lower risk of breast cancer in women.