Soybeans could have a protective effect against breast cancer

Japanese women who regularly consume products soy run less risk of being affected with breast cancer than others. This is the conclusion of the National Cancer Center Tokyo who led a study of more than 24 000 Japanese women aged 40 to 69 years. Researchers analyzed the diet of the participants and their level of genistein in the blood, the most abundant isoflavone in soybeans. According to the results, women who rate the highest genistein were 65% lower risk of suffering from breast cancer than those who had a low rate. Participants completed a food questionnaire in which they were to show, inter alia, their consumption of soy: miso soup, seeds, tofu, natto (dish of fermented soy beans), etc.. Women who had the highest blood levels of genistein consumed on average 100 g of tofu per day, researchers show. However, a too high intake of soy in the form of supplements for example, may instead increase the risk of breast cancer, say the authors of the study.