If you're a tofu-lover, you may be in luck: A new government-sponsored study from Japan claims that women who make soy-based products a regular part of their daily diet face dramatically lower risks of developing breast cancer than those who don't. The study tracked 25,000 women between the ages of 40 and 69 over a ten-and-a-half year period, finding that women who consumed around 3.5 ounces of tofu or 1.75 ounces of "natto" (a type of fermented bean) each day were one-third less likely to develop the dreaded disease, thanks to a cancer-fighting compound called genistein that's naturally found in soy.
Editor's Note: There has been some controversy around the safety of soy products for women. I have provided a link at the bottom of the page to an article from Mothering Magazine which offers a detailed examination of the potential dangers of using soy.
If you're a tofu-lover, you may be in luck: A new government-sponsored study from Japan claims that women who make soy-based products a regular part of their daily diet face dramatically lower risks of developing breast cancer than those who don't.
The study tracked 25,000 women between the ages of 40 and 69 over a ten-and-a-half year period, finding that women who consumed around 3.5 ounces of tofu or 1.75 ounces of "natto" (a type of fermented bean) each day were one-third less likely to develop the dreaded disease, thanks to a cancer-fighting compound called genistein that's naturally found in soy.
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It's not a good idea to go overboard on genistein, though – the study discovered that those who took supplements of the compound might actually raise their risk of getting cancer. The positive results "were limited to daily consumption of isoflavone at meal times. So if the consumption occurs within meals, there should be no problem," Motoki Iwasaki of the Japanese government's Epidemiology and Prevention Division told AFP.
So how can you amp up the cancer-fighting potential of your daily diet? Here are a few great soy-filled foods to try, as selected by Steve Levenstein of InventorSpot:
Soy milk. It's not just for vegans and the lactose-intolerant anymore – soy milk is everywhere, and strangely enough, it actually tastes good! Make the switch to soy for your coffee and morning cereal – your body will thank you, and your taste buds will never know the difference.
Tofu. Don't like the taste of tofu? No problem – just change it. Tofu is the greatest chameleon in the world of cuisine. It can soak up the flavor of anything you cook it with, so it's a great chance to try out your favorite marinades. If you need some extra ideas for dressing up your tofu dish, you're sure to find plenty of great tips in the tofu-themed cookbook, This Can't Be Tofu!, by Deborah Madison.
Miso. Miso soup, made from fermented tofu, is a common dish in Japan – and it's easy enough to find in the States, too. Just stop by the ethnic aisle of your supermarket or an Asian market to pick up a pouch. Add water, and you're good to go.
Natto. Try this one at your own risk – we're not sure we'd dare. This traditional Japanese dish is made from fermented soybeans, and boasts a pungent aroma and super-sticky consistency – definitely an acquired taste. But with all its cancer-fighting properties, it might just be worth acquiring, after all.
Counterpoint article: Whole Soy Story: The Dark Side of America's Favorite Health Food
