Do soy products lower the risk of cancer?
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In a recent review published in the journal Nutrients, researchers discussed the possible associations between the consumption of soy products and the risk of developing cancer.
Soy products are rich in compounds like isoflavones, phytosterols, and dietary fibre, all of which may mitigate cancer risk. However, research has suggested these effects vary with soy products and cancer types. Cancer rates continue to rise globally, with breast, lung, colorectal, prostate, and stomach cancers leading in terms of both new cases and deaths. Researchers have observed variations in cancer prevalence, which may be attributed to different dietary habits, particularly soy product consumption.
The study analyzed 28 studies involving 24,090 cases and 5,53,282 participants to examine the link between soy product consumption and cancer risk. High soy intake was associated with a 31% reduced risk of cancer, particularly in case-control studies, showing a 24% reduction in women but not men. Additionally, analyzing 7 cohort and 19 case-control studies with 18,729 cases and 3,12,770 participants revealed that high tofu consumption was found to significantly reduce cancer risk by 22% in both males and females.
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