Soy Foods & Breast Cancer Awareness

Soy foods (foods made from soybeans) contain isoflavones which are hormone-like substances called phytoestrogens that can mimic the action of the hormone estrogen.  Unfermented soy foods include edamame, soymilk, soy nuts, and tofu; fermented soy foods include soy sauce, tempeh, and miso.  While the relationship between soy and breast cancer has historically been controversial, we’ve chosen to feature tofu in this month’s Synergy Kitchen event to highlight the health benefits of soy.  The phytoestrogens in this food act in a synergistic way with our bodies supporting estrogen-like function in times that this is needed, and in other times acting in an anti-estrogen manner.  Via its “anti-angiogenic” effects, soy can also help starve cancers from their needed blood supply by hindering angiogenesis - the development of new blood vessels.  In fact, The Shanghai Breast Cancer Survival Study1  concluded that regular soy food consumption was associated with a reduced risk of breast cancer death and recurrence.  When eating soy, we recommend choosing high quality organic products as non-organic US-based soy has higher levels of pesticides used.  Soy does not need to be consumed in excess; if you are not currently incorporating soy foods into your diet, try adding ~10 grams per day of this delicious plant-based protein.  Fermented soy products are also a great way to get natural probiotics.  Join us at this month’s Synergy Kitchen Culinary Medicine event if you’d like to learn more.  

1 Shu XO, Zheng Y, Cai H, et al. Soy Food Intake and Breast Cancer Survival. JAMA. 2009;302(22):2437–2443. doi:10.1001/jama.2009.1783