Soy Foods and Isoflavones: Cause or Inhibit Breast Cancer?

Term Paper (Advanced seminar) , 2011 , 8 Pages , Grade: B

Health - Miscellaneous

The impact of soy foods on potential breast cancer risk has been a topic of considerable investigation in the medical field. The primary importance of research on soy foods is derived from the fact that these foods are rich in isoflavones, which are supposedly associated with inhibition of breast cancer development (Messina & Wood, 2008, p.1). Isoflavones are mainly contained in soybeans. High soy food intake in Asian countries like Japan is said to have sparked research on the role of isoflavones on reduction of breast cancer in 1990s (Messina & Wu, 2009, p.1673). Some isoflavones such as genistein possess non-hormonal properties that are associated with breast cancer inhibition in women. Thus, it is highly prudent to say that there are several mechanisms by which soy may reduce the risk of breast cancer in women. However, recent epidemiological studies have provided evidence suggesting that isoflavones indeed promote breast cancer (Kang et al, 2010, p.1859). This is because isoflavones such as geinstein have been found to stimulate growth of breast cancer cells which are estrogen-sensitive in overectomized mice. Several in vitro studies have shown that isoflavones can both inhibit or enhance ability of drugs to fight breast cancer (Nagata, 2010, p.83). Thus, understanding of the effects of isoflavones on breast cancer is still vague. This paper explores whether consumption of soy foods and isoflavones cause or inhibit breast cancer in women. In section 1, definitions of Isoflavones, biological functions and endocrine therapies will be given. In section 2, supporting literature on the positive and negative effects of isoflavones will be discussed. In section 3, several studies will be used as examples to support the information provided in section 2.

Inhaltsverzeichnis (Table of Contents)

• Introduction
• Hypothesis
• Research question
• Justification
• Section 1: Definition of isoflavones, biological effects and relative risk
• Section 2: Supporting literature on effects of Soy food on breast cancer
• Section 3: Analysis and findings based on various studies
• Conclusion
• Literaturverzeichnis (Bibliography)

Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)

This paper aims to explore the complex relationship between soy food consumption, particularly isoflavones, and breast cancer risk in women. The study delves into the potential benefits and risks associated with soy isoflavones, examining their biological effects and the evidence supporting both their protective and promotional roles in breast cancer development.

• The biological effects of isoflavones, including their estrogenic properties and interactions with estrogen receptors.
• The potential benefits of soy isoflavones in reducing breast cancer risk, including their role in inhibiting cell growth, promoting cell differentiation, and stimulating apoptosis.
• The potential risks associated with soy isoflavone consumption, including their ability to stimulate tumor growth in certain contexts and their potential to interfere with the effectiveness of anti-estrogen therapies.
• The importance of considering individual factors, such as age, menopausal status, and genetic predisposition, when evaluating the impact of soy isoflavones on breast cancer risk.
• The need for further research to clarify the complex relationship between soy isoflavones and breast cancer development.

Zusammenfassung der Kapitel (Chapter Summaries)

The introduction provides a background on the research surrounding the impact of soy foods on breast cancer risk, highlighting the importance of isoflavones and their potential role in both inhibiting and promoting breast cancer development. The hypothesis proposes that women who consume soy foods high in isoflavones will reduce their risk of breast cancer. The research question explores the importance of women understanding the benefits and risks associated with a diet containing soy foods. The justification emphasizes the need for careful evaluation of the available evidence regarding the efficacy of isoflavones as a potential therapy for breast cancer.

Section 1 defines isoflavones, their biological functions, and the concept of relative risk in relation to breast cancer. It explains that isoflavones are phytoestrogens with estrogenic properties, capable of binding to estrogen receptors. The section also discusses the various biological effects of isoflavones, including their potential to inhibit cell development, enhance cell differentiation, stimulate apoptosis, and promote cell proliferation.

Section 2 delves into the supporting literature on the effects of soy foods on breast cancer. It examines the potential benefits of genistein and daidzein, two key isoflavones, in reducing breast cancer risk. The section highlights studies suggesting that isoflavones can slow down tumor growth, inhibit angiogenesis, and modify metabolic processes that affect cell differentiation. However, it also acknowledges that these effects may be dependent on specific experimental conditions and that reliance on dietary exposures alone may not be sufficient to inhibit breast cancer growth.

Section 3 analyzes findings from various epidemiological studies that have investigated the relationship between soy food intake and breast cancer risk. It presents a prospective study from Singapore that showed a significant reduction in breast cancer risk among postmenopausal women who consumed high levels of soy foods. The section also discusses a cohort study from Japan that found a correlation between plasma genistein concentrations and breast cancer incidence rates. However, it acknowledges that the relationship between soy isoflavones and breast cancer is complex and that further research is needed to fully understand the mechanisms involved.

Schlüsselwörter (Keywords)

The keywords and focus themes of the text encompass soy foods, isoflavones, breast cancer, genistein, daidzein, estrogenic properties, phytoestrogens, cell growth, cell differentiation, apoptosis, angiogenesis, tumor growth, relative risk, epidemiological studies, prospective studies, cohort studies, and the impact of soy isoflavones on breast cancer risk in women.

• College: The University of Liverpool
• Grade: B
• Author: Carol Nganga (Author)
• Publication Year: 2011
• Pages: 8
• Catalog Number: V280533
• ISBN (eBook): 9783656739395
• ISBN (Book): 9783656739364
• Language: English
• Tags: foods, isoflavones, cause, inhibit, breast, cancer