Soy consumption increases breast cancer risk in postmenopausal women

This post include a synopsis of a study published in Cancer Prevention Research (Phila) 2011 Mar 23 and a recipe for broiled cod with ginger.

Study title and authors:
Effects of Tomato- and Soy-rich diets on the IGF-1 Hormonal Network: A Crossover Study of Postmenopausal Women at High Risk for Breast Cancer.
McLaughlin JM, Olivo-Marston SE, Vitolins M, Bittoni M, Reeves KW, Degraffinreid CR, Schwartz SJ, Clinton SK, Paskett ED.
Comprehensive Cancer Center, The Ohio State University.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21430071

Books:

Inreased levels of Insuline-like Growth Factor (IGF)-1 and dereased levels of sex hormone binding globulin (SHBG), have been linked to higher rates of breast cancer.

 

The objective of the study was to determine if dietary modifications with tomato products and/or a soy supplement affected circulating levels of IGF-1 and SHBG in postmenopausal women at risk for breast cancer.

 
The study found that:
(a) The tomato-rich diet had little effect on IGF-1 and SHBG levels.
(b) The soy diet led to a significant rise in IGF-1 levels.
(c) The soy diet led to a significant decrease in SHBG levels.
 
To conclude: The results of this study show that soy consumption increases breast cancer risk in postmenopausal women.
 
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Recipe of the day

Broiled Cod with Ginger

serves 4

Ingredients:

Food Mall: Cod Fillets

• 4 - cod fillets, (1/4 lb each)

• Black pepper (to taste)
• 1 t grated gingerroot or 1/2 t (2 mL) ground ginger
• 1 1/2 t olive oil
• 1/4 t paprika

Instructions:
Coat a shallow roasting pan with nonstick olive oil. Place cod in pan and sprinkle both sides with pepper and ginger root. Drizzle with oil and sprinkle with paprika. Broil until fish flakes easily with fork, 6-8 minutes.