Eating Soy food can lower the risk of colorectal cancer in postmenopausal women, according to a new study.
Researchers at Vanderbilt University School of Medicine have 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 (2 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 linked to colorectal cancer risk among postmenopausal women.
"This comprehensive research demonstrates how important it is for baby boomers and older women to add soy into their daily diet. Furthermore, the study's recommended serving is a simple and affordable nutritional step towards everyday wellness," said Lisa Kelly, RD, MPH, for the United Soybean Board.
The study is published in the American Journal of Clinical Nutrition.