Soy protein could reduce risk of breast cancer- study

13/04/05 Regular consumption of soy protein-containing foods and beverages may reduce the risk of breast cancer in women by as much as 22 percent, according to a study published in this month's edition of The International Journal of Cancer Prevention.

Authored by Lin Yan, Ph.D., director of cancer research for The Solae Company, and Edward Spitznagel, Ph.D., professor of mathematics at Washington University, the recently released study is a meta-analysis (a combined analysis of all available studies) of the 12 epidemiological studies published to date that relate to soy consumption and breast cancer in women.

The meta-analysis, which includes studies conducted with soy-consuming populations around the world, showed not only a reduction in breast cancer risk in both premenopausal and postmenopausal women, but also demonstrated that adolescent soy intake may be related to a lower risk of developing breast cancer later in life.

This recently-published meta-analysis supports the body of scientific evidence contained in the petition The Solae Company filed with the Food and Drug Administration for a Qualified Health Claim linking the consumption of soy protein-containing foods and beverages to a reduced risk of certain types of cancer including breast, prostate and colon cancer. The FDA is expected to announce a decision on the petition in late spring.