Double-Blind Randomized 12-Month Soy Intervention Had No Effects on Breast MRI Fibroglandular Tissue Density or Mammographic Density

Wu, Anna H.; Spicer, Darcy; García, Agustin A.; Tseng, Chiu Chen; Hovanessian-Larsen, Linda; Sheth, Pulin; Martin, Sue Ellen; Hawes, Debra; Russell, Christy; MacDonald, Heather; Tripathy, Debu; Su, Min; Ursin, Giske; Pike, Malcolm C.

doi:10.1158/1940-6207.capr-15-0125

Cited by 33 publications

(35 citation statements)

References 52 publications

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“…The “early intake” hypothesis, which was first proposed in 1995 [222,223], is consistent with clinical studies showing that in adults, neither soy protein nor isoflavone supplements affect markers of breast cancer risk including mammographic density [229,230] and breast cell proliferation [231,232,233,234,235,236]. It is also consistent with the recognition of the growing evidence linking childhood and adolescent lifestyle and environmental exposures with subsequent risk of cancers arising in adulthood [237].…”

Section: Breast Cancersupporting

confidence: 58%

“…More importantly, the clinical data show that soy isoflavones, regardless of the source, and even when exposure greatly exceeds Japanese intake, do not exert harmful effects on breast tissue [229,230,231,232,233,234,235,236]. These findings are consistent with the conclusion of the EFSA although their review focused on healthy postmenopausal women not breast cancer patients [108].…”

Section: Breast Cancermentioning

confidence: 54%

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Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature

2016

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Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment. There is evidence, for example, that they reduce risk of coronary heart disease and breast and prostate cancer. In addition, soy alleviates hot flashes and may favorably affect renal function, alleviate depressive symptoms and improve skin health. Much of the focus on soyfoods is because they are uniquely-rich sources of isoflavones. Isoflavones are classified as both phytoestrogens and selective estrogen receptor modulators. Despite the many proposed benefits, the presence of isoflavones has led to concerns that soy may exert untoward effects in some individuals. However, these concerns are based primarily on animal studies, whereas the human research supports the safety and benefits of soyfoods. In support of safety is the recent conclusion of the European Food Safety Authority that isoflavones do not adversely affect the breast, thyroid or uterus of postmenopausal women. This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Background information on Asian soy intake, isoflavones, and nutrient content is also provided.

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Section: Breast Cancersupporting

confidence: 58%

Section: Breast Cancermentioning

confidence: 54%

Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature

2016

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“…De récentes études ont montré que ni les protéines de soja, ni les aliments au soja, ni les compléments alimentaires d'isoflavones n'ont d'effet sur des marqueurs du risque de cancer du sein comme la densité mammographique (Hooper, 2010 ;Wu, 2015) ou la prolifération des cellules mammaires (Khan et al, 2012 ;Palomares, 2004 ;Sartippour, 2004 ;Shike, 2014).…”

Section: En Cas D'antécédents De Cancer Du Seinunclassified

Les aliments au soja : consommation en France, qualités nutritionnelles et données scientifiques récentes sur la santé

Chevalier¹,

Debeuf²,

Joubrel³

et al. 2016

OCL

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Résumé -Aujourd'hui, 4 Français sur 10 consomment des aliments au soja. Les consommateurs les ont intégrés dans leur alimentation, sans bouleverser leurs habitudes alimentaires, parce qu'ils les considèrent naturels et sains. Les non consommateurs sont en attente de plus d'informations (origine géographique du soja et qualités nutritionnelles). La consommation est assez récente et devrait progresser dans les prochaines années. Les aliments élaborés à partir de la graine de soja fournissent des protéines de très bonne qualité nutritionnelle, des acides gras insaturés, des fibres, des vitamines et des minéraux. La graine de soja contient des isoflavones, dont une grande partie est éliminée lors de l'élaboration des aliments au soja (qui en contiennent 1 à 3 mg/g de protéine). La consommation actuelle d'aliments au soja est largement compatible avec l'apport maximal de 1mg/kg/j recommandé par l'Afssa en 2005. Le développement infantile avec les préparations à base de protéines de soja est comparable à celui observé avec celles à base de protéines de lait de vache ou avec le lait maternel, sur tous les paramètres étudiés (croissance, santé osseuse et fonctions métaboliques, reproductives, endocrines, immunitaires et neurologiques). Les aliments au soja semblent exercer un effet protecteur vis-à-vis du risque de cancer du sein (probablement lié aux isoflavones), surtout si la consommation est débutée avant l'adolescence. Chez les femmes ayant des antécédents de cancer du sein, l'alimentation peut intégrer les aliments au soja. Introduire des aliments à base de soja dans l'alimentation contribue aussi à maintenir la santé cardiovasculaire, du fait de leur effet favorable sur le taux de LDL-cholestérol, sur la fonction endothéliale, et potentiellement sur la tension artérielle. Mots clés :Alimentation / soja / consommation / nutrition / santé Abstract -Soyfoods: consumption in France, nutritional qualities and recent scientific data on its contribution to health. Today, 4 French people out of 10 eat soyfoods. Consumers have adopted them in their diet, without changing their habits, because they consider them natural and healthy. The non-users are waiting for more information (geographical origin, nutritional benefits). The consumption is relatively new and is expected to grow in the coming years. Soyfoods produced from soybeans provide high quality proteins, unsaturated fatty acids, fibres, vitamins and minerals. Soybeans contain isoflavones, much of which is lost during the production of soyfoods, which contain between 1 and 3 mg per g protein. The current consumption of soyfoods is largely consistent with the maximum intake of 1 mg/kg/day recommended by the Afssa in 2005. Infant development with formulas based on soy protein is similar to that observed with those based on cow milk or with breast milk, on all studied parameters (growth, bone health and metabolic, reproductive, endocrine, immune and neurological functions). Soyfoods may have a protective effect against the risk for breast cancer (probably due to isofla...

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“…However, mean soy protein intake, which comes from traditional Asian soyfoods in the vast majority of these epidemiologic studies, is below the amounts associated with increases in IGF-1 in the clinical studies so the insight this research provides is limited. In addition, most of the clinical studies that evaluated markers of breast or prostate cancer risk intervened with isoflavone supplements, so this research provides limited insight regarding the effects of soy protein on IGF-1 levels, but it is worth emphasizing that almost without exception, these studies show that soy does not adversely affect breast [78][79][80] or prostate [81,82] tissue. As is the case with bone health, most interest in the cancer and soy relationship is because of isoflavones.…”

Section: Discussionmentioning

confidence: 99%