Eating Tofu and Garlic May Cut the Risk of Breast Cancer
Tofu and Garlic May Cut the Risk of Breast Cancer in Post-Menopausal Women
by Olivia Reinard
Researchers in Ontario, Canada, report that isoflavones, found in garlic, soy-based ingredients, red clover and evening primrose, may cut the risk of breast cancer in post-menopausal women. Scientists compared data from 3,101 women who used isoflavone supplements with 3,471 controls who did not1. High content isoflavone supplements were consistently associated with a lower risk of developing the cancer, which kills more than 40,000 women in the United States each year.
The University of Toronto scientists who conducted the study rated supplements as ‘high content’ when the isoflavone value was more than 0.676 mg and ‘low content’ when the value was less than 0.025 mg. A risk reduction of 28 percent was observed in women who took a daily high-content isoflavone supplement. This reduction rose to 43 percent when they supplemented their diets for one to five years. These findings were not observed in pre-menopausal women.
Prior to the Toronto study, isoflavones were known to prevent the growth of breast cancer cells in vitro2. In Australia, it was first observed that phytoestrogens in clover were responsible for decreased fertility among sheep3.
Isoflavones belong to a class of organic compounds called phytoestrogens. These plant-derived substances mimic the activity of the female hormone, estrogen. Isoflavones influence the metabolism of sex hormones via growth factors, protein synthesis, intracellular enzymes and other mechanisms. Plants do not synthesize isoflavones, or any other compound, purely for the sake of providing us humans with a means of reducing our risk of cancer. Their role here is to fight off infection by pathogenic fungi and other microbes.
The highest amounts of isoflavones are found in legumes, or beans. Soybeans are particularly rich in these substances. Isoflavone activity is not lost in processing, such as in the manufacture of tofu. In fact, fermented miso, used in the popular miso soup, actually has increased levels. Other rich sources are chick pea, alfalfa and peanuts.
The results of the University of Toronto study are encouraging. So if you are a post-menopausal woman, make sure to include isoflavone-rich foods in your diet to cut the risk of breast cancer. If you are allergic to soy or prefer not to include it in your diet, taking an isoflavone supplement may be a good way to enjoy these benefits.
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References
1 Boucher BA, et al. Use of Isoflavone Supplements is Associated with Reduced Postmenopausal Breast Cancer Risk. International Journal of Cancer 2013.
2 Heber D. Plant Foods and Phytochemicals in Human Health. CRC Press 2008.
3 Samuel D. A Review of the Effects of Plant Estrogenic Substances on Animal Reproduction. Ohio Journal of Science 1967.
