Study: Soy foods don't increase risk of recurrence for breast cancer survivors

As part of a low-calorie eating plan, dieters have been encouraged for years to replace at least some of their processed food with soy-based products. While a few studies have suggested that compounds found in the soy could increase the risk of breast cancer recurrence, new research has called that idea into question.

A report delivered at the annual conference of the American Association for Cancer Research indicated that women who have survived breast cancer may eat consume plenty of soy-based foods, like tofu, without fear of the recurrence of the disease.

As part of the After Breast Cancer Pooling Project, scientists monitored the diets and post-surgical health statuses of more than 16,000 women who had survived breast carcinomas.

The team found that women who consumed the most soy isoflavones - meaning phytoestrogen compounds found in soybeans - did not have an increased risk of cancer recurrence, compared to those who consumed the least.

In fact, researchers noted that women who ate the most soy had a 9 percent lower risk of death and 15 percent lower likelihood of recurrence, although they added that this was not statistically significant.

Isoflavones are compounds found in a number of beans, nuts, grains and vegetables, although soybeans are the richest source available to humans, according to the Linus Pauling Institute (LPI) at Oregon State University.

This class of substances can have a weak estrogen-like effect in the body, depending on the ability of gut bacteria to process particular isoflavones.

A number of conflicting studies exist over whether soy isoflavones have any effect, either negative or positive, on the risk of primary - as opposed to recurring - breast cancer diagnosis. The LPI states that evidence suggests that a large intake of soy early in life may have a mildly protective effect against breast cancer.

Beyond the risk of cancer, eating low-fat soy products may entail a number of health benefits. A study published in the Journal of Agricultural and Food Science found that consuming soy as part of a produce-based diet may help individuals lower their cholesterol.

Additionally, the report stated that meals and beverages based on the bean may protect against obesity, diabetes, digestive irritation and skeletal and renal conditions.

Consuming soy, fruits, vegetables and lean proteins in place of fatty foods may also lead to effective weight loss for men and women alike. The addition of homeopathic pregnancy hormone drops to such a regimen may help keep dieters feeling fuller longer.