Soy, soy phytoestrogens (isoflavones), and breast cancer
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چکیده
منابع مشابه
Soy isoflavones and breast cancer.
The soybean and its products have been a staple in the Asian diet for centuries. Although intake of soy remains low in most Western populations, the use of soy isoflavone supplements has become commonplace, and an increasing number of food products contain soy ingredients. This review will present an updated summary of the observational results on soy isoflavones and risk of breast cancer devel...
متن کاملSoy Isoflavones and Breast Cancer
Introduction It has been recognized for several decades that the use of legumes in traditional eastern diets has played a significant role in the incidence and mortality of certain disease states. Soy beans and products containing soy possess unique phytochemicals known as isoflavones which are thought to exert many biological effects in the human body. Scientists have proposed that these uniqu...
متن کاملRisks and benefits of soy isoflavones for breast cancer survivors.
PURPOSE/OBJECTIVES To present state-of-the-art information about the risks and benefits of soy isoflavones for breast cancer survivors. DATA SOURCES Published research articles, pertinent articles and books, and computerized databases. DATA SYNTHESIS Some epidemiologic data suggest that soy isoflavones play an important role in preventing breast cancer in Asian women and promoting women's h...
متن کاملSoy isoflavones and immunity.
The amount of soy products consumed in Japan is much greater than that in Western countries. Recent evidence indicates that soy isoflavones play a beneficial role in obesity, cancer, osteoporosis, and cardiovascular disease. The soybean isoflavone genistein is present at high levels in soy products. Genistein is structurally similar to 17beta-estradiol (E2), and genistein has been suggested to ...
متن کاملPossibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics
The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in We...
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ژورنال
عنوان ژورنال: The American Journal of Clinical Nutrition
سال: 1999
ISSN: 0002-9165,1938-3207
DOI: 10.1093/ajcn/70.4.574