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| |  Soy Intake May Reduce Risk of Uterine Cancer -- New Cancer Research Study WASHINGTON -- August 29, 1997 -- A new study by the Cancer Research Center of Hawaii has found that increased soy intake in the diet may reduce the risk of endometrial cancer, or cancer of the uterus. The study, entitled "Association of Soy and Fiber Consumption with the Risk of Endometrial Cancer," found that women who ate the highest amounts of phytoestrogen rich foods, such as legumes, tofu and other soy products, had a 54 percent reduction in endometrial cancer risk, compared with those who consumed the least amounts. "Our data support the notion that diets low in calories and rich in legumes (especially soybeans), whole grain foods, vegetables and fruits reduce the risk of endometrial cancer," Dr. Marc T. Goodman, an author of the study, said. "This is the first study to show an inverse association of soy consumption with the risk of endometrial cancer," Dr. Goodman said. Published in the American Journal of Epidemiology, the study noted that populations in China and Japan have historically had lower levels of endometrial cancer, as well as lower rates of breast and ovarian cancer, in part because of the high soy content in their diet. The study said soy products are particularly effective against cancer of the uterus because they contain isoflavones. "An inverse association of dietary soy and fiber with the risk of uterine cancer is biologically plausible," the study said. "Diets in many parts of Asia include soybean-based foods that are rich in the isoflavones genistein and daidzein." Isoflavones are compounds with properties that can positively affect many biological and physiological processes. Scientists have attributed the soybean's positive health effects to its high concentration of isoflavones. The Hawaii cancer study recommended that women increase consumption of soy in their diets. "These findings and those of other investigators suggest a practical strategy for the prevention of endometrial cancer: namely, weight control through a reduction in energy intake, especially from fat and protein, and an increase in soy and fiber, mostly from vegetables and fruits," the study said. Traditional sources of soybeans and isoflavones include tofu, bean curd, tempeh, soy milk, miso and soy sauce. There are a growing number of soy-based products available, such as soy-burgers (veggie-burgers), soy-hotdogs, soy-based cheese, soy ice cream, and soy yogurts. Soy products contain all three macro-nutrients for good nutrition -- protein, carbohydrates and fat -- and many micro-nutrients, including vitamins, minerals, calcium, folic acid and iron.
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