Posts

15 January 2013

Much has been written regarding the role of soy and breast cancer, but much confusion remains. While research in this area is active, here is what we know:

Soy is an isoflavone, a class of chemical that has weak estrogen-like activity.  We know that women in Asian countries, following a traditional diet, have a lower incidence of breast cancer than women in the US. Their diet consists of large quantities of soy foods starting at a young age. However they eat soy in a natural form – they do not eat “foods” such as soy hot dogs or take soy in supplement form. Research has shown that consuming large quantities of natural soy products starting at a young age seems to confer some estrogen resistance to the breast tissue, which may account for the lower incidence of breast cancer in the Asian population.

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8 November 2012

I had the honor to collaborate on this ASCO Connection post with Dr. Don S. Dizon, a medical oncologist at the Massachusetts General Hospital specializing in women’s cancers.  This post grew out of twitter and email conversations  – we were discussing cancer prevention, risk reduction, and cure – and how our conversations and thoughts have changed due in part from our interactions with patients in the  BCSM Community and other social media sites.

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