Cancer Eating tofu cuts colorectal cancer risk in postmenopausal women
By David Liu Ph.D.
Dec 21, 2008 - 10:53:25 AM
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Sunday Dec 21, 2008 (foodconsumer.org) -- Eating tofu and
other soy foods regularly may help prevent colorectal cancer in postmenopausal
women, a new study published in the Dec 10, 2008 issue of American Journal of
Clinical Nutrition suggests.
The study led by Yang G and colleagues of Vanderbilt University
School of Medicine showed that postmenopausal women who had the highest intake
of soy food were 33 percent less likely to be diagnosed with colorectal cancer.
The study involved 68,412 women aged 40 to 70 years who
were free of cancer and diabetes at enrollment.
Soy intake was surveyed at baseline using a food frequency questionnaire
and participants were followed for an average 6.4 years.
321 incident colorectal cancer cases were
identified during the follow-up.
After adjusting potential confounding factors, the
researchers found total soy food intake was inversely associated with
colorectal cancer risk.
But the inverse
association was primarily confined to postmenopausal women.
Specifically, each 5-g per day of dry soy foods
equivalent to about 1 oz or 28.35 g tofu per day was associated with an 8
percent reduction in the colorectal cancer risk.
The highest risk reduction, 33 percent, was found in
postmenopausal women who had the highest intake of soy foods compared to those
who had the lowest intake.
The researchers concluded that consumption of soy foods
may reduce the risk of colorectal cancer in postmenopausal women.