Both Soy and Fish Reduce the Risk of Cancer

20/11/06 If you give your child soy and soy products regularly, the chances of developing breast cancer later on in life is reduced. If you are a man and each fish regularly, your risk of developing colon cancer is lower than a man who does not eat fish regularly. This is according to two studies, the first carried out by researchers at the National Cancer Institute (USA) and the University of Hawaii, and the second at the Harvard School of Public Health. Both studies were presented at an American Association for Cancer Research meeting, Boston, USA.

In this first study, the researchers looked at data on 1563 Asian/American women, of whom 597 had breast cancer and 966 did not. They found that the women who had eaten (aged 5-11) large quantities of tofu, miso and other soy products were 58% less likely to develop breast cancer as adults, compared to those who had eaten very little soy products. Even adolescent women/girls and adult women who regularly consumed soy products had a 25% lower chance of developing breast cancer.

The researchers suspect isoflavones, which are present in soy and have a similar effect to estrogens, may be the ingredients that offer the cancer protection.

The other study found that men who ate fish at least five times a week were 40% less likely to develop colon cancer compared to men who consumed fish once a week or less.