Soy and Isoflavones Associated With Reduced Risk of Ovarian Cancer

 

Soyfoods continue to prove beneficial in promoting women’s health, contributing to strong bones and reducing the risks of disease. According to a new study published in the February edition of Nutrition Research, regular intake of soyfoods could reduce the ovarian cancer risk for Chinese women. Each year, about 20,000 women in the United States get ovarian cancer and it is the fifth leading cause of cancer death.

The observational research on “Soy and isoflavone intake associated with reduced risk of ovarian cancer in southern Chinese women” was done at Australia’s Curtin University School of Public Health. Food frequency diet questionnaires asked 1,000 women about their habitual consumption of soyfoods, including soybeans, soymilk, fresh tofu, dried tofu, and soybean sprouts. Analyses showed that regular intake of soyfoods could reduce the ovarian cancer risk for women who ate at least 120g/day relative to those who ate less than 61g/day.

It is easy to incorporate 120g of soyfoods to any diet, simply add one serving of tofu, soymilk, edamame, or soy yogurt daily. The American Cancer Society recognizes the benefits soyfoods and the compounds within that have antioxidant properties, and potential anti-cancer eftects.