Increased intake of soy isoflavones may cut the risk of prostate
cancer by 58 per cent, suggests a new study from Japan. The new
case-control study recruited 200 Japanese men with different stages of
prostate cancer – one case of Stage 1, 131 cases of Stage 2, 44 cases of
Stage 3, and 24 cases of Stage 4 – and compared their dietary intakes
with 200 healthy male controls. The intake of 12 food items was
measured: tofu (soybean curd), natto (fermented soybeans), miso soup
(soybean paste soup), bean curd refuse, fried bean curd, fried bean curd
with vegetables, soy flour, dried bean curd, soybean milk, soy sauce,
green soybeans, and bean sprouts. The researchers report that an
increased intake of the soy isoflavones genistein and daidzein and their
aglycones was significantly associated with a decreased risk of
prostate cancer. The highest average isoflavone intake (89.9 mg/d) was
associated with a 58 per cent reduction in risk compared with the lowest
average isoflavone intake (less than 30.5 mg/d). The researchers
indicated that the results may not be generalized to other populations
since the traditional Japanese is a rich source of dietary isoflavones.
The earlier study linking isoflavones to potential protection from
prostate cancer stated that the benefits could be due to the weak
oestrogenic activity of soy isoflavones, which may act to reduce
testosterone levels and inhibit 5 alpha-reductase – an enzyme involved
in the metabolism of testosterone.
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Source: NutraIngredients