Soy Isoflavones and Risk of Prostate Cancer
Previous studies in Japanese men found an inverse association between soy isoflavone and prostate cancer.
Now, a new study adds to that evidence.
Published in the Journal of Nutrition, a new study from Japan suggests that an increased intake of soy isoflavones may cut the risk of prostate cancer by 58 per cent.
The researchers report that an increased intake of the soy isoflavones genistein and daidzein and their aglycones was significantly associated with a decreased risk of prostate cancer.
The highest average isoflavone intake (89.9 mg/d) was associated with a 58 per cent reduction in risk compared with the lowest average isoflavone intake (less than 30.5 mg/d).
They also report that the isoflavone intake was correlated with magnesium and omega-3 and omega-6 fatty acid intake, since soy products are also rich sources of these nutrients.
On the other hand, isoflavone significantly decreased the risk of prostate cancer regardless of adjustment by PUFA, (omega-6) fatty acids or magnesium.”
However, the researchers admitted that these results may not yet be generalized to other populations since the traditional Japanese is a rich source of dietary isoflavones.
Find more details from the full report.
Tags: prostate-cancer, soy-isoflavonesRelated Stories
POSTED IN: on anti-cancer ingredients, on prostate cancer
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