Soy Isoflavones and Breast Cancer

Wu, Anna H.; Lee, Eunjung; Vigen, Cheryl

doi:10.1200/edbook_am.2013.33.102

Cited by 13 publications

(10 citation statements)

References 23 publications

(23 reference statements)

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“…Soy isoflavones behave like mild estrogens and may reduce hot flashes in women, but can lead to breast cancer (Wu et al, 2013). Although intake of soy remains low in most Western populations, the use of soy isoflavone supplements has become commonplace, and soy ingredients have became very popular.…”

Section: Fermented Soy Productsmentioning

confidence: 99%

Bacteria‐Based Processes and Products

2014

Fundamentals of Food Biotechnology

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Fermented dairy products are enjoying increased popularity as convenient, nutritious, stable, natural, and healthy foods. Lactic acid bacteria (LAB) are intimately associated with food, feed, and health. For this reason, they have become established as a major target for modern biotechnological research and development. The characteristic aroma, flavor, and texture of fermented dairy foods are often due to the growth of LAB. The LAB form a diverse group of microorganisms, such as the genera Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, and Pediococcus, which are Gram-positive and catalase-, reductase-, oxidase-negative, as well as nonmotile and non-spore-forming. Current taxonomies of LAB and bifidobacteria are reviewed (Björkroth and Koort, 2011;Sonomoto and Yokota, 2011). Increasingly, Bifidobacterium is associated with this group and is added to the traditional yogurt cultures. Bifidobacterium was often classified to LAB, but is belongs to the high-G+C species, Gram-positive Actinobacteria (Actinomyces, Streptomyces, Arthrobacter, Micrococcus, Bifidobacterium). As an anaerobic bacterium, it ferments glucose via the fructose-6-phosphate phosphoketolase pathway and not via glycolysis. The typical fermentation end products are acetate and lactate. Low concentrations of O 2 and CO 2 can have a stimulatory effect on the growth of these Bifidobacterium strains. Based on the growth profiles under different O 2 concentrations, the Bifidobacterium species were classified into four classes: O 2 -hypersensitive, O 2 -sensitive, O 2 -tolerant, and microaerophilic. The primary factor responsible for aerobic growth inhibition is proposed to be the production of hydrogen peroxide (H 2 O 2 ) in the growth medium. A H 2 O 2 -forming NADH oxidase was purified from O 2 -sensitive Bifidobacterium bifidum and was identified as a b-type dihydroorotate dehydrogenase. The kinetic parameters suggested that the enzyme could be involved in H 2 O 2 production in highly aerated environments.Although these LAB have been well studied and have enjoyed longstanding use in the food industry, there are still rapid developments in the field, and new uses and properties Fundamentals of Food Biotechnology, Second Edition. Byong H. Lee.

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Section: Fermented Soy Productsmentioning

confidence: 99%

Bacteria‐Based Processes and Products

2014

Fundamentals of Food Biotechnology

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“…One lifestyle change that has been specifically associated with breast cancer is the consumption of high levels of dietary soy. Several epidemiologic studies found that women from cultures consuming high levels of dietary soy have an ~3-fold reduced risk of developing breast cancer compared to women that only consume small amounts of soy [2,3,4,5,6]. Several meta-analyses of the epidemiologic studies found that high consumption of soy reduced the risk of breast cancer in both pre- and post-menopausal women in studies performed on Asian populations but not on women from Western countries [6,7,8].…”

Section: Introductionmentioning

confidence: 99%

Rodent Models Assessing Mammary Tumor Prevention by Soy or Soy Isoflavones

Moorehead

2019

Genes

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While epidemiological studies performed in Asian countries generally show that high levels of dietary soy are associated with reduced breast cancer risk, studies in Western countries have typically failed to show this correlation. In an attempt to model the preventative actions of soy on mammary tumor development, rodent models have been employed. Thirty-four studies were identified that evaluated the impact of soy products or purified soy isoflavones on mammary tumor initiation (studies evaluating established mammary tumors or mammary tumor cell lines were not included) and these studies were separated into mammary tumors induced by chemical carcinogens or transgenic expression of oncogenes based on the timing of soy administration. Regardless of when soy-based diets or purified isoflavones were administered, no consistent protective effects were observed in either carcinogen-induced or oncogene-induced mammary tumors. While some studies demonstrated that soy or purified isoflavones could reduce mammary tumor incidence, other studies showed either no effect or tumor promoting effects of soy products or isoflavones. Most importantly, only five studies found a decrease in mammary tumor incidence and six studies observed a decrease in tumor multiplicity, two relevant measures of the tumor preventative effects of soy or isoflavones. The variable outcomes of the studies examined were not completely surprising given that few studies employed the same experimental design. Future studies should be carefully designed to more accurately emulate soy consumption observed in Asian cultures including lifetime exposure to less refined soy products and potentially the incorporation of multigenerational feeding studies.

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“…However, data from clinical trials on purified genistein have not shown clear deleterious effects (36). A favored mechanism by which soy isoflavones may influence breast cancer development is via their affinity and competition with endogenous estrogens.…”

Section: Main Features and Commentsmentioning

confidence: 99%

Soy Intake and Breast Cancer Risk: An Evaluation Based on a Systematic Review of Epidemiologic Evidence Among the Japanese Population

Nagata

Mizoue

Tanaka

et al. 2014

Japanese Journal of Clinical Oncology

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Objective:We reviewed epidemiological studies of soy intake and breast cancer among Japanese women. This report is one among a series of articles by our research group, which is evaluating the existing evidence concerning the association between health-related lifestyles and cancer. Methods: Original data were obtained from MEDLINE searches using PubMed or from searches of the Ichushi database, complemented with manual searches. Evaluation of associations was based on the strength of evidence and the magnitude of association, together with biological plausibility. Results: Five cohort studies and six case -control studies were identified. Among the cohort studies, two studies observed that total soy intake (in terms of total amounts of soy foods or soy isoflavones) was associated with a moderate (0.5 relative risk 0.67 with statistical significance) or strong (relative risk 0.5 with statistical significance) risk reduction of breast cancer in postmenopausal women. Among the case -control studies, two studies reported a weak (0.67 odds ratio 1.5 with statistical significance or 0.5 odds ratio 0.67 without statistical significance) inverse association between total soy intake and the risk of breast cancer. In the former, this association was observed in all women combined-premenopausal and postmenopausal women-but in the latter, the association was confined to postmenopausal women. The associations of intakes of individual soy foods with the risk of breast cancer were generally null. There is some evidence that supports the biological plausibility of a protective effect of isoflavones on breast cancer risk. Conclusions: We conclude that soy intake possibly decreases the risk of breast cancer among Japanese women.

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Soy Isoflavones and Breast Cancer

Cited by 13 publications

References 23 publications

Bacteria‐Based Processes and Products

Bacteria‐Based Processes and Products

Rodent Models Assessing Mammary Tumor Prevention by Soy or Soy Isoflavones

Soy Intake and Breast Cancer Risk: An Evaluation Based on a Systematic Review of Epidemiologic Evidence Among the Japanese Population

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