Breast cancer

09 December 2009

Soy good for breast cancer survivors

Regular, moderate consumption of soy foods can help lower the risk of death and cancer recurrence in women who've had breast cancer, new research shows.


Regular, moderate consumption of soy foods can help lower the risk of death and cancer recurrence in women who've had breast cancer, new research shows.

What's more, the association between soy and a reduced risk of death held true even for women with oestrogen receptor-positive cancers and women taking tamoxifen, according to the study published in the Journal of the American Medical Association.

"We found that women with a history of breast cancer who consumed moderate amounts of soy food were doing better in terms of prognosis. They had reduced mortality and reduced recurrence," said study author Dr Xiao Ou Shu, a professor of medicine and a cancer epidemiologist at Vanderbilt University Medical Centre in Nashville, Tenn.

What the study showed

There has been some concern that soy might increase the risk of breast cancer or worsen the prognosis for women already diagnosed with the disease because soy is what's known as a phyto-oestrogen. That means that it can act like a weak form of oestrogen in the body.

However, it appears those concerns may have been unfounded because Shu and her colleagues found that soy actually reduces the availability of naturally occurring oestrogen by binding to its receptors.

"In our study, we found that soy food has a very similar effect to tamoxifen," said Shu. Tamoxifen is a drug that blocks the action of oestrogen in the body, which can be helpful for treating cancers that are fuelled by oestrogen.

How the study was done

Shu's study included just over 5 000 Chinese women who had been previously diagnosed with breast cancer between 2002 and 2006. The women were aged 20 to 75, with the majority of women between 40 and 60 at the time of diagnosis.

The researchers collected information on cancer diagnosis and treatment, lifestyle factors (including diet) and disease progression at six months after diagnosis, and then again at 18, 36 and 60 months after diagnosis.

Women who had the highest intake of soy had a 29% reduced risk of death and a 32% decrease in the risk of cancer recurrence compared to those who ate less than 5.3 grams of soy per day.

"There was a linear response, and we found the higher the intake, the lower the mortality, up to 11 grams of soy protein," Shu said, adding that after 11 grams daily the benefit leveled off, but didn't decline.

Eleven grams of soy translates to about one-fourth of a cup of tofu each day, she said.

Soy should be natural, not processed

Both Shu, and Dr Gina Villani, chief of haematology/oncology at The Brooklyn Hospital Centre in New York City, said it's important to note that Chinese women tend to get their soy from natural sources, such as tofu, edamame or unsweetened soy milk, instead of the processed types of soy foods that many Americans eat, such as sweetened, flavoured soy milk or soy-based protein bars.

"The take-home lesson is that whole foods are what we need to eat more of," said Villani. "Try to stay away from the processed stuff. Don't bulk up on soy milk or soy candy bars."

Shu also pointed out that Chinese women may be replacing unhealthier food choices, such as red meat, with soy. In an accompanying editorial in the same issue of the journal, experts from the US National Cancer Institute noted that the average daily soy intake for people living in China makes up 10% or more of their daily protein intake.

Both Shu and Villani advise against loading up on soy supplements, as these haven't been proven to be beneficial, and Villani said it's unclear if such high levels of soy could cause harm.

And, Villani added, "supplements don't replace food. We haven't even begun to understand the interactions between nutrients in food and the body. Soy as a bean may react different than soy from a candy bar in the body."

"Soy food intake has been shown to reduce the risk of breast cancer, and it may have cardiovascular benefit, so overall, whether or not you have cancer, soy could be very beneficial to you and could become an important component of a healthy diet," Shu said. "But try to get it in natural sources, not from processed food." - (HealthDay News, December 2009)


Read Health24’s Comments Policy

Comment on this story
Comments have been closed for this article.

Ask the Expert

Breast cancer expert

Dr Gudgeon qualified in Birmingham, England, in 1968. She has more than 40 years experience in oncology, and in 1994 she founded her practice, Cape Breast Care, where she treats benign and malignant breast cancers. Dr Boeddinghaus obtained her qualification at UCT Medical School in 1994 and her MRCP in London in 1998. She has worked extensively in the field of oncology and has a special interest in the hormonal management of breast cancer. She now works with Dr Gudgeon at Cape Breast Care. Read more.

Still have a question?

Get free advice from our panel of experts

The information provided does not constitute a diagnosis of your condition. You should consult a medical practitioner or other appropriate health care professional for a physical exmanication, diagnosis and formal advice. Health24 and the expert accept no responsibility or liability for any damage or personal harm you may suffer resulting from making use of this content.

* You must accept our condition

Forum Rules