Soy may reduce colorectal cancer risk

A new study published in the American Journal of Clinical Nutrition explores how soy food consumption may lower the risk of colorectal  cancer, or cancer of the colon or rectum, in post-menopausal women.  According to the National Cancer Institute, an estimated 71,560 American  women were diagnosed with the fourth most common cancer in 2008.

Vanderbilt University School of Medicine researchers found that women  who consumed at least 10 grams of soy protein daily were one-third less  likely to develop colorectal cancer in comparison to women who consumed  little soy. This is the amount of soy protein available in approximately  one serving of tofu (1/2 cup), roasted soy nuts (1/4 cup), edamame (1/2  cup) or soy breakfast patties (two patties).

The study observed soy intake in 68,412 women between the ages of 40 and  70, all free of cancer and diabetes prior to the initial screening.  Researchers identified 321 colorectal cancer cases after participants  were monitored for an average of 6.4 years. After adjusting for  confounding factors, total soy food intake was inversely associated with  colorectal cancer risk among post-menopausal women.