Study Finds Soy Foods Reduce Colorectal Cancer Risk

by: cancercompass

Soy food can reduce the risk of colorectal cancer in women, according to a study published in this month's edition of The American Journal of Clinical Nutrition.

Researchers from the Vanderbilt University School of Medicine investigated the relationship between soy food intake and colorectal cancer in 68,412 women aged 40 - 80 who were currently cancer and diabetes free.

Exams establishing a baseline for research were conducted between 1997 and 2000. Researchers then conducted their first follow up with the women between 2000 and 2002 through a food-frequency questionnaire. Researchers discovered 321 women were diagnosed with colorectal cancer during the mean follow up, 6.4 years later.

Study authors noted that consuming foods containing soy may reduce the risk of colorectal cancer in postmenopausal women.  Specifically the study reports "each 5-g/d increment in intake of soy foods as assessed by dry weight (equivalent to approximately 1 oz (28.35 g) tofu/d) was associated with an 8% reduction in risk."

The intake of soy protein and isoflavones also suggested the same results.