A new study suggests that, women with high levels of estrogen like compounds in their blood seem to have a lower risk of developing breast cancer. The compound in estrogen are similar to compound found in soy.
A research was conducted among more than 24000 middle age and older Japanese women to test the relation between genistein and development of breast cancer. Researchers found that those with higher level of the compound called genistein, in their blood, were only one third as likely as other women to develop breast cancer over 10 years.
Genistein is one of the major isoflavones. Isoflavones are plant compounds found in soybeans, chic peas and other legumes. Isoflavones are structurally similar to the hormone estrogen, which are believed to bind with estrogen receptors in our body.
Some studies are linked to soy consumption which lowers the risk of breast cancer. However, others have no profound protective effect. In fact, research conducted on animals have suggested that genistein migh spur tumor development and growth. However, the new findings, reported in the Journal of Clinical Oncology, suggest that this is not the case in women, when genistein is consumed only via food.
Dr Motoki Iwasaki of the National Cancer Centre in Tokyo wrote that, " This findings suggests a risk reducing factor rather that a risk enhancing factor in isoflavones on breast cancer from dietary intake alone".
In this study, there were 24,226 women aged between 40 to 69 whose blood sample were taken and have completed a dietary assessment. They were monitored for an average of 10 years. During that time, 144 women were diagnosed with breast cancer.
At the beginning of the study, Iwasaki's team grouped the women base on the genistein level in their blood sample. The found that those with highest levels of genistein were 65% less likely to develop breast cancer compared to those with the lowest level of genistein.
However, the risk reduction capability was not seem among the women with moderate level of isoflavones in the blood samples.
In a conclusion to his past studies, Iwasaki said that the findings suggest that a high isoflvone intake from food may help to lower the risk of breast cancer. However, it is not clear whether the findings should be extended to women in Western countries.
Iwasaki said that a typical Japanese women consume soy isoflavones on regular basis since young age, which may result in the effect of the compound on the breast cancer development.
Source : Journal of Clinical Oncology, April 1 2008
No comments:
Post a Comment