Impact of Soy Foods on the Development of Breast Cancer and the Prognosis of Breast Cancer Patients

Messina, Mark

doi:10.1159/000444735

Cited by 47 publications

(40 citation statements)

References 78 publications

(98 reference statements)

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“…Tofu is a versatile ingredient with many health benefits. As a particular soy food, It also contains high concentration of isoflavones, which possess both estrogen-dependent and -independent properties that potentially inhibit the development of breast cancer [49]. It has been hypothesized that isoflavones protect against breast cancer through competitive binding to estrogen receptors.…”

Section: Discussionmentioning

confidence: 99%

Tofu intake is inversely associated with risk of breast cancer: A meta-analysis of observational studies

2020

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Observational studies on the association between tofu intake and breast cancer incidence have reported inconsistent results. We reviewed the current evidence and quantitatively assessed this association by conducting a dose-response meta-analysis. The electronic databases PubMed and EMBASE were searched for relevant studies published up to August, 2018. We included epidemiological studies that reported relative risks (RRs) or odds ratios (ORs) with 95% confidence intervals (CIs) for the association between tofu intake and breast cancer risk. A total of 14 studies (2 cohort studies, 12 case-control studies) were included in the meta-analysis. The overall OR of breast cancer for highest vs lowest intake of tofu was 0.78 (95% CI 0.69-0.88), with moderate heterogeneity (P = 0.011, I 2 = 49.7%). Dose-response analysis based on 5 case-control studies revealed that each 10 g/d increase in tofu intake was associated with 10% reduction in the risk of breast cancer (95% CI 7%-13%, P = 0.037, I 2 = 40.8%). In summary, our findings suggest an inverse doseresponse association between tofu intake and risk of breast cancer. However, owing to the limitations of case-control studies, more properly designed prospective studies are warranted to confirm this association.PLOS ONE | https://doi.org/10.1371/journal.pone.0226745 January 7, 2020 1 / 13 OPEN ACCESSCitation: Wang Q, Liu X, Ren S (2020) Tofu intake is inversely associated with risk of breast cancer: A meta-analysis of observational studies. PLoS ONE 15(1): e0226745. https://doi.org/10.

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Section: Discussionmentioning

confidence: 99%

Tofu intake is inversely associated with risk of breast cancer: A meta-analysis of observational studies

2020

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“…Similar to gluten‐free foods, soy products are generally regarded as healthy. Although soy contains protease inhibitors, saponins and phytates, their high isoflavone and phytoestrogen content, as well as dietary fibers, lipids, and peptides contribute to positive health effects (Messina, ).…”

Section: Fumonisins In Foodstuffs and Agricultural Commoditiesmentioning

confidence: 99%

Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives

Braun

Wink

2018

Comp Rev Food Sci Food Safe

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Fumonisins are mycotoxins mainly produced by Fusarium proliferatum and Fusarium verticillioides. Because of their wide distribution, the potential health hazard, and economic significance, they are considered one of the most important mycotoxin classes. Epidemiological evidence suggests a relationship between the Fusarium load in corn, exposure to fumonisins, and esophageal cancer. However, mechanisms of actions of fumonisins are not yet fully resolved and epidemiological studies suffer from various confounding factors. Correspondingly, the most relevant congener of the fumonisin family (fumonisin B 1 ) has been classified as possibly carcinogenic to humans and maximum limits have been set for corn and corn-based products. However, many non-corn-based products are also susceptible to fumonisin contamination. Indeed, some of them contain very high amounts of fumonisins, but enter the market legally. Furthermore, fumonisin exposure of consumers is probably consistently being underestimated because only a fraction of fumonisins can be detected by routine analysis. The bioavailability and toxicity of most nondetectable (cryptic) forms has not been resolved. In this work, we review the developments of cancer research into fumonisins since their discovery in 1988 until today and provide an overview of the contributions of various foodstuffs to fumonisin exposure, including those products that have been largely neglected in the past. In conclusion, (1) corn remains the principal source of fumonisin ingestion, but fumonisins in non-corn-based commodities require continuous monitoring;(2) cryptic fumonisins should be included in risk assessment studies; and (3) certain population groups (for example children) may suffer from enhanced exposure and could face increased health risks.

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“…Clinical trials consistently showed that isoflavone consumption does not adversely affect the markers of breast cancer risk. Furthermore, soy intake after breast cancer diagnosis significantly reduced the cancer recurrence and improved the overall survival [161].…”

Section: Soy Isoflavones and Cancermentioning

confidence: 99%

Valuable Food Molecules with Potential Benefits for Human Health

Salanță¹,

Uifălean²,

Iuga³

et al. 2020

The Health Benefits of Foods - Current Knowledge and Further Development

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The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders.

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Impact of Soy Foods on the Development of Breast Cancer and the Prognosis of Breast Cancer Patients

Cited by 47 publications

References 78 publications

Tofu intake is inversely associated with risk of breast cancer: A meta-analysis of observational studies

Tofu intake is inversely associated with risk of breast cancer: A meta-analysis of observational studies

Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives

Valuable Food Molecules with Potential Benefits for Human Health

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