consumption compared to those with the lowest soy consumption. 2) The protective effect of soy was strongest for those women who had receptor negative breast cancer. This is significant because receptor-negative breast cancer is associated with poorer survival rates than hormone receptor-positive cases. 3) The protective effect was also greatest (35% reduction in all-cause mortality) for women with the highest soy consumption following breast cancer diagnosis. This suggests that soy may play an important role in breast cancer survival. No clinical studies have provided any evidence to support the claim that soy increases either breast cancer risk or breast cancer recurrence. On the other hand, Dr. Chaney writes, "We should not think of soy as a miracle food." Breast cancer risk is also decreased by a diet that: 1) contains lots of fruits and vegetables, 2) is low in processed grains and sweets and high in whole grains, 3) is low in saturated and trans fats and high in omega-3 and monounsaturated fats, and 4) is low in red and processed meats and high in beans, fish and chicken.
Also, Dr. Chaney points out that diet is just one component of a holistic approach to reducing the risk of breast cancer. In addition to a healthy diet, the American Cancer Society recommends that you: 1) control your weight, 2) be physically active, 3) limit alcohol, 4) don't smoke, 5) limit hormone replacement therapy unless absolutely necessary, and 6) reduce stress.
--Mary Ann
Next week: Preventing Knee Pain