ChefMD

Food As Medicinesm News:

Download Flash Player

Update on Soy: Isoflavones linked to decrease in prostate cancer risk.

Share this article on Twitter. Share article on  Facebook Share this article on Delicious. Digg this recipe. StumbleUpon
Share this article.

Into the ongoing debate about whether soy increases or decreases cancer risk, comes a new study from Japan. It suggests increasing your intake of soy sauce, tofu, green soybeans and other soy foods, because their isoflavones cut prostate cancer risk by as much as 58 percent.

The study recruited 200 Japanese men with different stages of prostate cancer and compared their dietary intakes with 200 healthy males. An increased intake of soy isoflavones was significantly associated with a decreased risk of prostate cancer. Twelve soy foods were measured in the study: tofu, natto, miso soup, bean curd, fried bean curd, fried bean curd with vegetables, soy flour, dried bean curd, soybean milk, soy sauce, green soybeans and bean sprouts.

More than 500,000 new cases of prostate cancer are diagnosed every year worldwide. Cancer is the direct cause of over 200,000 deaths, and even more alarming is the 1.7 percent rise in the incidence of prostate cancer over 15 years.

Get more soy isoflavones into your diet today with this ChefMD™-approved recipe for edamame pho (pho is Vietnamese for soup).

Click here for ChefMD® recipe

Click here for original research article

Click here to see more ChefMD® recipes

Comments on

From: expatjohn

Is there a reason you do not include soy milk ?

Add a Comment