Nutrition: Breast Cancer and Soy
What’s the deal with soy and breast cancer?
Recent studies question longheld assumptions about soy
By Alysse Anderegg, WAC Dietitian
October is Breast Cancer Awareness Month. Many of us know at least one person that has been diagnosed or affected by cancer. Cancer can be incredibly confusing, especially when there is no way of knowing how or why it occurs. Because breast cancer has a genetic predisposition, it can be easier to predict risk in women. Many believe diet also plays a role in the occurrence of breast cancer, especially when it comes to soy. It was once widely believed that consumption of soy foods increased the risk of breast cancer. This “soy fear” is a very real thing, and scientists are doing everything they can to explore its role in cancer occurrence and prevention.
**Learn more about the WAC’s nutrition services. Alysse specializes in helping members find sustainable diets that work and deliver results.**
Interestingly, the most recent consensus is that moderate consumption of whole soy foods—such as tofu, tempeh, soy milk, and soy beans—does not increase the likelihood of developing breast cancer or breast cancer reoccurrence. In fact, the cancer-fighting isoflavones contained in soy may protect against the disease! That being said, research does not support the use of processed soy concentrates or soy dietary supplements for reducing disease risk.
My favorite way to snack on some soy? Ordering edamame at sushi with the girls! Tofu is also often available at the 8th Floor WAC Café salad bar and makes a great addition to your lunch.
Read more about nutrition and breast cancer here.
—Posted October 2, 2019