סויה אינה מגינה מפני סרטן השד

Cancer Causes Control. 2007 Jul 6 Consumption of soy foods AND the risk of breast cancer: findings from the Japan Collaborative Cohort (JACC) Study. Nishio K, Niwa Y, Toyoshima H, Tamakoshi K, Kondo T, Yatsuya H, Yamamoto A, Suzuki S, Tokudome S, Lin Y, Wakai K, Hamajima N, Tamakoshi A. Department of Preventive Medicine/Biostatistics AND Medical Decision Making, Nagoya University Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, 466-8550, Japan, [email protected]. OBJECTIVE: The association between a lower incidence of breast cancer within the Asian population AND the consumption of a diet high in soy has recently been the subject of much attention. To examine whether soy foods really have protective effects against breast cancer AND how their influence on breast cancer is modified according to menopausal status, we conducted a population-based, prospective cohort study in Japan. METHODS: We analyzed the data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 30,454 women aged 40-79 years, completed a questionnaire on diet AND other lifestyle features. Hazard ratios (HRs) were computed to examine the association between soy intake AND the risk of breast cancer. RESULTS: During the mean follow-up of 7.6 years, 145 cases of breast cancer were documented. We found no significant association between the risk of breast cancer AND consumption of tofu, boiled beans, AND miso soup; the multivariate HRs (95% CI) in the highest category of consumption were 1.14 (0.74-1.77), 0.77 (0.47-1.27) AND 1.01 (0.65-1.56), respectively. Only among postmenopausal women, we found no significant associations between soy foods AND the risk of breast cancer CONCLUSIONS: This prospective study suggests that consumption of soy food has no protective effects against breast cancer. Further large-scale investigations eliciting genetic factors may clarify different roles of various soybean-ingredient foods on the risk of breast cancer.

Ageing Res Rev. 2007 Aug;6(2):150-88. Isoflavones-Safe food additives OR dangerous drugs ?Wuttke W, Jarry H, Seidlová-Wuttke D. Department of Clinical AND Experimental Endocrinology, University of Goettingen, Robert-Koch-Str. 40, 37075 Goettingen, Germany. The sales volume of products containing isoflavone has increased since the publication of the Women's Health Initiative. The many apparently contradictory results published on the effects of isoflavones on a variety of estrogen-regulated organs point to both beneficial as well as adverse effects on human health. It is of particular importance that psychovegetative climacteric complaints such as hot flushes are, if at all, only slightly influenced by isoflavones. The substances appear to have weak anti-osteoporotic effect. Their anti-atherosclerotic action is debatable, as not all authors find any beneficial effect on lipids. Most importantly, there is dispute as to whether isoflavones derived from soy OR red clover have negative, positive OR any effect at all on the mammary gland OR endometrium. It is beyond any doubt that soy products may have cancer preventing properties in a variety of organs including the mammary gland. However, these properties may only be exerted if the developing organ was under the influence of isoflavones during childhood AND puberty. This may also explain the often quoted "Japanese Phenomenon", the fact that breast cancer occurs to a lesser extent in Japanese women. When administered to isoflavone "inexperienced" women at the time of menopause, the phytoestrogens appear to share the same effects as estrogen used in classical preparations for hormone replacement therapy, i.e. they may stimulate the proliferation of endometrial AND mammary gland tissue with at present unknown AND unpredictable risk to these organs. Therefore, the following question arises for the clinician: Why should soy OR red clover products containing isoflavone be recommended, if the positive effects are only negligible but the adverse effects serious?

מדוע אתה מסיק שסויה מגינה? אולי צריכת בשר אדום מעודדת סרטן? סביר להניח שכן.

ראוי לדייק. החוקרים מדגישים את התזונה ה"מערבית" העשירה בשומן, בשר וחוסר בירקות כאשם העיקרי בתחלואה הגבוהה יותר בסרטן השד. אין שום מסקנה במחקר זה שסויה מגינה. Cancer Epidemiol Biomarkers Prev. 2007 Jul;16(7):1443-8. Dietary patterns AND breast cancer risk in the shanghai breast cancer study.Cui X, Dai Q, Tseng M, Shu XO, Gao YT, Zheng W. Fox Chase Cancer Center, 333 Cottman Avenue, Philadelphia, PA 19111. [email protected]. The association of breast cancer with dietary patterns such as a western diet has not been studied in Asian women. We examined this among Shanghai Breast Cancer Study participants. Cases were of ages 25 to 64 years, diagnosed 08/1996-03/1998, AND identified through a rapid case ascertainment system supplemented by the Shanghai Cancer Registry. Controls, selected from the general population of urban Shanghai, were frequency matched to cases by 5-year age group. Participants provided information on diet, lifestyle, AND reproductive factors. In principal component analysis among 1,556 controls, two patterns emerged: a "vegetable-soy" pattern (tofu, cauliflower, beans, bean sprouts, green leafy vegetables) AND a "meat-sweet" pattern (shrimp, chicken, beef, pork, candy, desserts) In adjusted unconditional logistic regression analyses including 1,446 cases AND 1,549 controls with complete covariate data, risk was not associated with the vegetable-soy pattern. It was associated with the meat-sweet pattern (4th versus 1st quartile: odds ratio, 1.3; 95% confidence interval, 1.0-1.7; P(trend) = 0.03), but only in postmenopausal women, specifically among those with estrogen receptor-positive tumors (4th versus 1st quartile: odds ratio, 1.9; 95% confidence interval, 1.1-3.3; P(trend) = 0.03). Our findings indicate that a western diet increases breast cancer risk in postmenopausal Chinese women. They also suggest the value of quantifying aggregate risk for common combinations of foods. (Cancer Epidemiol Biomarkers Prev 2007;16(7):1443-8).