The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).
My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.
David Evans
Independent Health Researcher
Showing posts with label Soy and Breast Cancer. Show all posts
Showing posts with label Soy and Breast Cancer. Show all posts
This study investigated the relationship between flavonoids and breast cancer risk. The study included 2,569 women with breast cancer, and 2,588 controls.
Regarding isoflavone consumption, (from soy products), the study found that the women who ate the most isoflavones had a 5% increased risk of breast cancer compared to the women who ate the least isoflavones.
This study was published in Cancer Epidemiology, Biomarkers and Prevention 2004 May;13(5):698-708
Study title and authors: Phytoestrogen concentrations in serum and spot urine as biomarkers for dietary phytoestrogen intake and their relation to breast cancer risk in European prospective investigation of cancer and nutrition-norfolk.
Grace PB, Taylor JI, Low YL, Luben RN, Mulligan AA, Botting NP, Dowsett M, Welch AA, Khaw KT, Wareham NJ, Day NE, Bingham SA.
MRC Dunn Human Nutrition Unit, Wellcome Trust/MRC Building, Hills Road, Cambridge CB2 2XY, United Kingdom.
The study investigated the association between soy phytoestrogens (such as daidzein and genistein) and breast cancer. The study included 333 women (aged 45-75 years) who were followed for up to eight years.
The study found:
(a) Women who consumed the highest levels of daidzein had a 17.6% increased risk of breast cancer compared to women who consumed the lowest levels of daidzein.
(b) Women who consumed the highest levels of genistein had a 16.5% increased risk of breast cancer compared to women who consumed the lowest levels of genistein.
The results from the study show that high dietary intake of soy (daidzein and genistein) are associated with an increased risk of breast cancer.
The study investigated the association between flavonoids and the risk of breast cancer. The study included 820 women with breast cancer and 1,548 control women without breast cancer.
Regarding isoflavones, (the overwhelming dietary source of isoflavones are from soy products, see table below), the study found that for every 0.8 mg per day increase in isoflavones there was a 7% increase in breast cancer.
Isoflavones contents of food
Below are isoflavones contents (total
isoflavones, daidzein and genistein) of foods taken from the USDA database. Values of isoflavones are expressed in mg
per 100g.
This study was published in Cancer Epidemiology,Biomarkers and Prevention 2005 Jan;14(1):81-90
Study title and authors:
Food and botanical groupings and risk of breast cancer: a case-control study in Shanghai, China.
Shannon J, Ray R, Wu C, Nelson Z, Gao DL, Li W, Hu W, Lampe J, Horner N, Satia J, Patterson R, Fitzgibbons D, Porter P, Thomas D.
Oregon Health and Sciences University, Public Health and Preventive Medicine, 3181 Southwest Jackson Park Road, CSB669, Portland, OR 97239, USA. shannoja@ohsu.edu
The study investigated the association of diet with the incidence of breast cancer. The study included 378 women with breast cancer and 1,070 controls.
The study found:
(a) Women that ate the most unfermented soyfoods had a 22% increased risk of breast cancer compared to women who ate the least unfermented soyfoods.
(b) Women that ate the most eggs had a 46% decreased risk of breast cancer compared to women who ate the least eggs.
The data from the study shows that unfermented soyfood consumption increases the risk of breast cancer whereas egg consumption lowers the risk of breast cancer.
This post includes a synopsis of a study published in Cancer Epidemiology, Biomarkers and Prevention Prev October 1996 5; 785 and a recipe for bacon wrapped asparagus with cilantro flavored mayonnaise.
Study title and authors: Stimulatory influence of soy protein isolate on breast secretion in pre- and postmenopausal women.
N L Petrakis, S Barnes, E B King, J Lowenstein, J Wiencke, M M Lee, R Miike, M Kirk and L Coward
Department of Epidemiology and Biostatistics, University of California, San Francisco 94143-0560, USA.
Women who produce nipple aspirate fluid (NAF) with normal cells are considered to have about a two-fold risk of breast cancer. Women who have abnormal cells in their NAF are considered to be at high risk of breast cancer (4 to 5 fold), see here. Abnormal growth of mammary epithelial cells have been associated with an increased risk of breast cancer, see here, and elevated levels of estradiol are a risk factor for the subsequent development of breast cancer, see here.
The study examined the effects of soy on normal pre- and postmenopausal women over a 12 month period. No soy was administered in months 1-3 and 10-12. Between months 4-9 the women ingested daily 38 g of soy protein isolate containing 38 mg of genistein.
The study found:
(a) Compared with nipple aspirate fluid volumes obtained in months 1-3, a 2-6-fold increase in nipple aspirate fluid volume ensued during months 4-9 in all premenopausal women. A slight increase occurred in postmenopausal women.
(b) Abnormal growth of mammary epithelial cells were detected in 29% of the women during the months they were consuming soy protein isolate.
(c) Compared with concentrations found in months 1-3 (no soy), estradiol concentrations were elevated during the months of soy consumption.
To conclude: Soy consumption increases the risk factors for breast cancer.
Bacon wrapped Asparagus with Cilantro Flavored Mayonnaise
Serves 4
Ingredients:
•30 asparagus stalks, hard base removed;
Food Mall: Bacon
•10 slices bacon;
•1/2 cup homemade mayonnaise;
•2 tbsp + 1 tsp lime juice;
•1 tbsp + 2 tsp fresh cilantro leaves, finely chopped;
•1/4 cup lard or other cooking fat, melted;
•Sea salt and freshly ground black pepper to taste;
Preparation:
1.Preheat your oven to 450 F.
2.Wrap each bacon slice around a bundle made with 3 asparagus stalks and secure with toothpicks if needed.
3.Place on a rimmed baking sheet and season to taste with sea salt and freshly ground black pepper.
4.Place in the oven to cook for about 20 minutes.
5.In the mean time, prepare the mayonnaise by combining the cilantro and lime juice with the mayonnaise and seasoning to taste with salt and pepper.
6.Remove the bacon wrapped asparagus from the oven and serve with the flavored mayonnaise.
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.
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.
• 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.
This post includes a summary of a paper published in Endocrinology Vol. 103, No. 5 1860-1867 and a recipe for bacon, chicken and avacado salad.
Study title and authors: Phytoestrogen Interaction with Estrogen Receptors in Human Breast Cancer Cells
Books:
PIERRE M. MARTIN, KATHRYN B. HORWITZ, DALE S. RYAN and WILLIAM L. McGUIRE
Institut J. Paoli-I. Calmettes, (P. M. M.), 13273 Marseille, France
the Department of Medicine, The University of Texas Health Science Center (K. B. K, W. L. McG.) San Antonio, Texas 78284
Department of Food Science, The University of Wisconsin (D. S. R.) Madison, Wisconsin 53706
Ingredients:
■1/4 pound bacon, or 4-5 slices, cut into 1/2 inch bits
■8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
Food Mall: Chicken Thighs
■1 avocado – peeled, pitted and cut into 1-inch chunks
■1 head romaine lettuce, chopped
■1/4 cup chopped red onion
■1/2 cup chopped walnut
Instructions:
In a pan over medium heat, cook the bacon “bits” until crisp.
(SHBG), have been linked to higher rates of breast cancer. 
cells.
