Soy has been determined by some individuals to be detrimental to breast cancer. But a research suggest that breast cancer risk is significantly reduced for those who have been eating soy for a long time. A recent finding suggests that soy intake only after diagnosis can inhibit auto-immune responses, while being used to eating soy for a long time before diagnosis can help with the treatment.
According to The Guardian, experts say that women should not start consuming soy milk (if they haven't regularly been doing so) after breast cancer diagnosis. Findings conclude that soya can limit the effectiveness of the treatment. Tamoxifen is inhibited by genistein, an active compound found on soya. However, it is also found that genistein is safe for women who are already consuming soya regularly before diagnosis.
This conclusion was drawn after contradicting ideas about soy intake in relation to breast cancer emerged. Some believe that oestrogen can encourage breast cancer growth, while research dictates that Asian women who are exposed to frequent soya intake have significantly lower risks of breast cancer compared to Western women.
A study led by Dr. Xiyuan Zhang found that sustained consumption of genestein for a long period of time acts similar with tamoxifen - it inhibits autophagy that would allow cancer cells to survive. But consuming soy after development of breast cancer will only make the body's anti-tumour response unresponsive. The tests were made in rats.
Soy has been a good source of low-fat protein, and is becoming a part of Western diet. Soy's traditional forms are tofu, edamame, miso and tempeh. It is also used as cow's milk substitute and can also be found on cereal, baked goods and energy bars, as reported by WebMD. Those who regularly consumed soy for one to two servings a day for a long period of time had an 11 percent less risk of developing breast cancer.
