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In 2001 there were 192,200 reported cases of breast cancer throughout the United States. Of those, 40,200 people died, according to the American Cancer Society. It is no wonder the disease is of grave concern to health researchers throughout the world who search for a definite cause, a cure and proven measures of prevention.
Soy is one food product under the microscope of scientists who think soy intake might lessen the chance that high-risk dense breast tissue will develop. Dense tissue has been linked to an increased risk of breast cancer. Soy is a stable of the diet in China and Japan, countries that have significantly fewer incidents of breast cancer.
Soy is rich in plant estrogens that are known to protect animals against breast cancer. Although it has been a topic of significant debate, some studies confirm that a diet rich in soy products cut the risk of dense tissue by 60 percent.
There are other health factors that could be considered among those who consume large amounts of soy and doctors have not yet connected the dots from soy to breast cancer prevention, but research shows a close correlation between reduced risk of breast cancer and soy.
Soy Foods
Soy and soy-based foods contain natural substances. Those substances act like estrogen in some organs, in other organs the substances block estrogen. It is possible that high doses might actually promote the growth of estrogen responsive cancers. If you decide to incorporate soy foods into your diet as a preventative measure, do so in moderation.
Soyfoods come in many forms and there are many different ways to incorporate them into the diet.
Tofu: In East Asia and in some places in the United States soybeans is served in the form of tofu. It is also known as bean curd and it is a soft food with a cheese-like texture. It comes from the coagulated protein in soymilk. Tofu is very versatile and a popular ingredient in food manufacturing.
Tempeh: Tempeh is a white cake of cooked soybeans that can be made of all soy or can be combined with other grains, legumes and seeds. The solid cake is formed because of fermentation. The fermentation binds the soy and other grains together. Tempeh has a firm texture but it is tender and chewy. The flavor of soy tempeh is full-bodied.
Soy dairy alternatives: Soy dairy alternatives are for people who are looking for alternatives to cow's milk, cheese, yogurt and ice cream. New food technology many new kinds of soybeans are causing soy to be included more and more in the production of dairy alternatives.
Soy meat alternatives: Soy meat alternatives are also called analogs. They are made mostly from soy proteins, carbohydrates and other ingredients. Soy meat alternatives are made specifically to resemble meats, poultry or fish products.