NASHVILLE—Consuming soy food products may lower the risk of colorectal cancer in postmenopausal women, according to a new study published in the American Journal of Clinical Nutrition.
As reported by Newswise, Vanderbilt University School of Medicine researchers found that women who consumed at least 10 grams of soy protein daily were one-third less likely to develop colorectal cancer in comparison to women who consumed little soy. The soy protein serving size is approximately one-half cup of tofu, one-quarter cup roasted soy nuts, one-half cup edamame or two soy breakfast patties.
Researchers observed soy intake in 68,412 women between the ages of 40 and 70, all free of cancer and diabetes prior to the initial screening. Researchers identified 321 colorectal cancer cases after participants were monitored for an average of 6.4 years. After adjusting for confounding factors, total soy food intake was inversely associated with colorectal cancer risk among postmenopausal women.
“Research this comprehensive demonstrates how important it is for baby boomer and older women to add soy into their daily diet,” said Lisa Kelly, RD, MPH, for the United Soybean Board. “Furthermore, the study’s recommended serving is a simple and affordable nutritional step towards everyday wellness.”