High soy consumption significantly increases the risk of prostate cancer

This study was published in the British Journal of Cancer 2004 May 4;90(9):1792-5

Study title and authors:
Do preserved foods increase prostate cancer risk?

Jian L, Zhang DH, Lee AH, Binns CW.
School of Public Health, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15208621?dopt=Abstract

The study investigated the association between food and prostate cancer risk. The study included 130 patients with prostate cancer and 274 controls without cancer.

The study found:
(a) Those who consumed over four grams a day of fermented soy had a 102% increased risk of prostate cancer compared to those that did not consume any fermented soy.
(b) Those who had prostate cancer consumed 4% less fresh meat than than who did not have cancer.

The data from the study reveals that the consumption of fermented soy products was associated with a significant increase in prostate cancer risk.

Bread, cereals and soy increase the risk of ovarian cancer

This study was published in Cancer Epidemiology, Biomarkers and Prevention 2011 Feb;20(2):308-17

Study title and authors:
Dietary phytoestrogens and the risk of ovarian cancer in the women's lifestyle and health cohort study.

Hedelin M, Löf M, Andersson TM, Adlercreutz H, Weiderpass E.
Department of Genetic Research, Folkhälsan Research Center, Biomedicum Helsinki, Helsinki, Finland.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21098648

This study investigated the relationship between diet and ovarian cancer. The study included 47,140 women who were followed for 16 years.

The study found:
(a) Women who consumed the most whole-grain bread had a 48% increased risk of ovarian cancer compared to the women who consumed the least whole-grain bread.
(b) Women who consumed the most isoflavones (soy products) had a 15% increased risk of ovarian cancer compared to the women who consumed the least isoflavones.
(c) Women who consumed the most cereal fibre had a 19% increased risk of ovarian cancer compared to the women who consumed the least cereal fibre.
(d) Women who had ovarian cancer consumed 8% less meat than women without ovarian cancer.

The data from the study shows that the risk of ovarian cancer increases with higher consumption of bread, cereals and soy.

Breast cancer rates increase with higher soy consumption

This study was published in Cancer Epidemiology, Biomarkers and Prevention 2005 Apr;14(4):805-8

 

Study title and authors:

Flavonoids and breast cancer risk in Italy.

Bosetti C, Spertini L, Parpinel M, Gnagnarella P, Lagiou P, Negri E, Franceschi S, Montella M, Peterson J, Dwyer J, Giacosa A, La Vecchia C.

Istituto di Ricerche Farmacologiche Mario Negri, Via Eritrea 62-20157 Milan, Italy. bosetti@marionegri.it

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15824147

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. 

Increased risk of breast cancer with high levels of soy consumption

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.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15159299

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.

Women eating increasing amounts of soy have a higher risk of breast cancer

This study was published in the British Journal of Cancer 2003 Oct 6;89(7):1255-9

 

Study title and authors:

Flavonoid intake and breast cancer risk: a case--control study in Greece.

Peterson J, Lagiou P, Samoli E, Lagiou A, Katsouyanni K, La Vecchia C, Dwyer J, Trichopoulos D.

Schools of Nutrition and Medicine, Boston, MA 02111, USA.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/14520456

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.

Food product	Total isoflavones	Daidzein	Genistein
Soy flour, full-fat	177,89	71,19	96,83
Soy flour, textured	148,61	59,62	78,90
Soy flour, defatted	131,19	57,47	71,21
Soybeans	128,34	46,46	73,76
Soy protein concentrate, aqueous washed	102,07	43,04	55,59
Soy protein isolate	97,43	33,59	59,62
Natto	58,93	21,85	29,04
Soybean chips	54,16	26,71	27,45
Tofu, fried	48,35	17,83	28,00
Tempeh	43,52	17,59	24,85
Miso	42,55	16,13	24,56
Soybean sprouts	40,71	19,12	21,60
Tofu, soft	29,24	8,59	20,65
Tofu, silken	27,91	11,13	15,58
Soy infant formula, powder	25,00	7,23	14,75
Tofu, firm	22,70	8,00	12,75
Soy hot dog	15,00	3,40	8,20
Okara	13,51	5,39	6,48
Soy protein concentrate, alcohol extracted	12,47	6,83	5,33
Bacon, meatless	12,10	2,80	6,90
Soy milk	9,65	4,45	6,06
Vegetarian burger	9,30	2,95	5,28
Soy cheese, Mozzarella	7,70	1,10	3,60
Soy cheese, Cheddar	7,15	1,80	2,25
Soy drink	7,01	2,41	4,60
Split peas	2,42	2,42	0,00
Shoyu	1,64	0,93	0,82
Pigeon peas	0,56	0,02	0,54
Clover sprouts	0,35	0,00	0,35
Peanuts	0,26	0,03	0,24
Navy beans	0,21	0,01	0,20
Mung beans	0,19	0,01	0,18
Granola bars	0,13	0,05	0,08
Chickpeas	0,10	0,04	0,06
Green tea	0,05	0,01	0,04
Broadbeans	0,03	0,02	0,00
Cowpeas	0,03	0,01	0,02
Lima beans	0,03	0,02	0,01
Lentils	0,01	0,00	0,00
Alfalaval seeds, sprouted	0,00	0,00	0,00
Black beans	0,00	0,00	0,00
Flax seed	0,00	0,00	0,00
Rye bread	0,00	0,00	0,00

Soy consumption increases the risk of breast cancer

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

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15668480

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.

Soy consumption associated with the formation of malignancies and several anomalies of the reproductive systems

This paper was published in the Journal of Pediatric Endocrinology & Metabolism 2010 Sep;23(9):855-61.

Study title and authors:

Soy as an endocrine disruptor: cause for caution?

Bar-El DS, Reifen R.

School of Nutritional Sciences, The Hebrew University of Jerusalem, Rehovot, Israel.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21175082

Bar-El notes that endocrine disrupting compounds (EDCs) alter the function of the endocrine system and consequently cause adverse health effects. Phytoestrogens, natural plant compounds abundantly found in soy and soy products, are considered to be endocrine disrupting compounds.

In a review of the literature Bar-El found:
(a) The evidence for the alleged beneficial effects of phytoestrogens are indirect and inconsistent.
(b) Lifetime exposure to estrogenic substances, especially during critical periods of development, has been associated with formation of malignancies and several anomalies of the reproductive systems.
(c) Phytoestrogen consumption in infants, through soy-based formulas, is of particular concern.

Bar-El concludes that the possible adverse effects of phytoestrogens should not be taken lightly.

Study of 19,972 shows that women have a 25% greater risk of early fibroid diagnosis if they were fed soy formula during infancy

This study was published in Environmental Health Perspectives 2010 Mar;118(3):375-81

Study title and authors:

Association of intrauterine and early-life exposures with diagnosis of uterine leiomyomata by 35 years of age in the Sister Study.

D'Aloisio AA, Baird DD, DeRoo LA, Sandler DP.

Epidemiology Branch, National Institute of Environmental Health Sciences, National Institutes of Health, Department of Health and Human Services, Research Triangle Park, North Carolina 27709, USA. daloisio@niehs.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20194067

The study evaluated the association of early-life exposures, including soy formula, with fibroids by 35 years of age in 19,972 white women.

The study found women had a 25% greater risk of early fibroid diagnosis if they were fed soy formula during infancy.

Soy formula linked with early onset fibroids

This study was published in Environmental Health Perspectives 2011 Nov 2

Study title and authors

Early-Life Exposures and Early Onset Uterine Leiomyomata in Black Women in the Sister Study.

D'Aloisio AA, Baird DD, Deroo LA, Sandler DP.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22049383

Uterine leiomyomata (fibroids) are hormonally responsive tumors, but little is known about risk factors. Early-life exposures may influence uterine development and subsequent response to hormones in adulthood.

The study evaluated associations of early-life and childhood exposures with early onset fibroids in 3,534 black women.

D'Aloisio found that the dietary risk factor for the development of fibroids was having been fed soy formula.

Soy consumption increases the risk factors for 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.

This study can be accessed at: http://cebp.aacrjournals.org/content/5/10/785.abstract

Books:

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.
 
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Recipe of the day

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.

Bacon wrapped Asparagus

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.

 

Soy should not be consumed by infants and children because of it's potential adverse side effects

This post contains a synopsis of a paper published in the Journal of Paediatrics and Child Health 2003 Aug;39(6):401-5 and a recipe for Thai chicken with cauliflower and diced peppers.

Study title and author:
Soy infant formula and phytoestrogens.
Tuohy PG.
Ministry of Health, Wellington, New Zealand. pat_tuohy@moh.govt.nz

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12919490

Books:

Tuohy notes that soy infant formula contains high levels of the isoflavones, genistein and daidzein, which are commonly referred to as phytoestrogens. These are chemicals similar to estrogen. Infants consuming soy formula have high levels of circulating isoflavones. These are an order of magnitude greater than the levels of isoflavones which have been shown to produce physiological effects in adult women consuming a high soy diet.

There is an increasing number of recent reports that suggest that in experimental animals, phytoestrogens have adverse effects with respect to cancer, reproductive function, immune function, and thyroid disease.

Tuohy concludes that soy should probably not be consumed by infants and children because of it's potential adverse side effects.

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Recipe of the day

Thai Chicken with Cauliflower and Diced Peppers

Ingredient list:

One pound of skinless, boneless chicken thighs

Food Mall: Chicken Thighs

One medium-sized cauliflower

One 13.5 oz can of coconut milk
Two 4-oz cans of mild green chilies
One package of fresh baby spinach
Extra virgin olive oil
Curry powder (red, yellow, or green)
Hokan Fish sauce
Salt

In preparation, perform the following:
Cut chicken into bite-sized cubes, cauliflower into bite-sized florets, and dice chilies into small pieces.

Directions:
Heat 3-4 tablespoons of olive oil over medium heat in wok. Add 2-tablespoons of curry powder and stir-fry for one-minute. Add chicken and a good dusting of salt and stir-fry until chicken begins to brown. Add coconut milk, cauliflower, and chilies (with all liquid in cans). Add a heavy splash or three of Fish Sauce. Stir well and bring mix to a boil. Reduce heat to a simmer, cover, and let cook 10-15 minutes until cauliflower becomes tender. Serve over a bed of fresh baby spinach.

Soy's association with cancer and anomalies of the reproductive system

This post includes a synopsis of a paper published in the Journal of Pediatric Endocrinology and Metabolism 2010 Sep;23(9):855-61 and a recipe for beef cube steak with steamed red cabbage.

Study title and authors:
Soy as an endocrine disruptor: cause for caution?

Bar-El DS, Reifen R.

Books:

School of Nutritional Sciences, The Hebrew University of Jerusalem, Rehovot, Israel.

 
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21175082
 
Bar-El describes how endocrine (hormone) disrupting compounds (EDCs) alter the function of the endocrine system and consequently cause adverse health effects.
 
Phytoestrogens, natural plant compounds abundantly found in soy and soy products, behave as weak estrogen mimics or as antiestrogens. They are considered to be EDCs.
 
Bar-El found that lifetime exposure to estrogenic substances, especially during critical periods of development, has been associated with formation of malignancies and several anomalies of the reproductive systems. Phytoestrogen consumption in infants, through soy-based formulas, is of particular concern.
 
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Recipe of the day

Beef Cube Steak with Steamed Red Cabbage

Serves 2

Ingredients:

2/3 pound of beef cube steak

Food Mall: Cubed Steak

Red cabbage

Yellow mustard
Apple cider vinegar
Garlic powder
Black pepper
Salt

In preparation:
Add water to steamer pot and set over medium heat. Rinse cabbage. Cut head into halves. Chop one half into bite-sized pieces. Save the other half in an air-tight plastic container for another meal. Divide cube steak into two patties and sprinkle with salt, pepper, and garlic powder to taste on both sides.

Directions:
Add chopped cabbage to the steamer pot. Add a nice dusting of salt and black pepper to the top. Cover and let cook 15-20 minutes, depending upon how soft you like your cabbage. About 10 minutes before the cabbage will be done, heat non-stick grill-pan over medium heat. Lay cube steak patties on grill pan and let sear undisturbed for 4 minutes. Turn with a spatula to sear the other side for 4 minutes. Squirt enough yellow mustard on the top side to spread a thin layer evenly across each patty with a spoon. After the second side has seared, turn the meat again to cook in the mustard. Now back to the cabbage. Splash some apple cider vinegar over the steamed cabbage. Stir well to mix the salt, pepper, and vinegar. Transfer to a plate and eat!

Infants on soy formula exposed to high cadmium intake

This post includes a summary of a paper published in Food Additives and Contaminants 1999 Dec;16(12):509-19 and a recipe for roast pheasant.

Study title and authors:
Exposure of cadmium from infant formulas and weaning foods.

Eklund G, Oskarsson A.

Books:

Department of Food Hygiene, Swedish University of Agricultural Sciences, Uppsala, Sweden. Gunilla.Eklund@farmtox.slu.se

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10789373

The study found that cadmium was 6 times higher in soy formulas than cow's milk formulas.

Cadmium has no constructive purpose in the human body. Cadmium is extremely toxic even in low concentrations.

Signs and symptoms of cadmium poisoning include:

•Emphysema

•Fatigue

•Headache
•Vomiting
•Anemia
•Lack of sense of smell
•Kidney dysfunction
•Reduced bone mineral density
•Neuropsychological impairment
•Increased risk of prostatic cancer

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Recipe of the day

Roast Pheasant

Food Mall: Pheasant

Ingredients:

1 two- to three-pound pheasant

Salt and freshly ground black pepper to taste
1 bay leaf
1 clove garlic
Few celery leaves
1 slice lemon
4 slices bacon

Instructions:
1. Preheat oven to moderate (350 degrees)

2. Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with string and turn the wings under.

3. Cover the breast with bacon. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about thirty minutes per pound, basting frequently with drippings.



High soy consumption is associated with a 2.3-fold increase in bladder cancer risk

This post includes a summary of a study published in Cancer Epidemiology, Biomarkers & Prevention December 2002 11; 1674

Study title and authors:

Books:

Dietary Soy and Increased Risk of Bladder Cancer

the Singapore Chinese Health Study1

Can-Lan Sun2, Jian-Min Yuan, Kazuko Arakawa, Siew-Hong Low, Hin-Peng Lee and Mimi C. Yu

This study can be accessed at: http://cebp.aacrjournals.org/content/11/12/1674.abstract

The study accrued 329,848 person-years of follow-up to investigate the association of soy consumption with bladder cancer.

The study found:
(a) High soy consumption was associated with a 2.3-fold increase in bladder cancer risk compared to low soy consumption.
(b) The longer people are exposed to soy, the higher the bladder cancer risk.

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Recipe of the day

Lamb Chops or Steaks with a Spiced Rub

Ingredients:

4 lamb chops, cutlets or leg steaks

Food Mall: Lamb Chops

Salt and freshly milled black pepper

For the Spice Rub:
15ml/1tbsp ground cumin
5ml/1tsp ground allspice
5ml/1tsp ground cinnamon
5ml/1tsp garlic salt

Method:
1.For the spice rub; mix all the ingredients together in a shallow dish and coat the lamb on both sides.

2.Cook the lamb under a preheated moderate grill for 12-16 minutes, turning once.