Explore the Relationship Between Soy Consumption and Breast Cancer

Breast cancer is one of the most frequently diagnosed cancers among women in the United States, with 1 in 8 women being affected. Though there is no definitive cause, there is a wide range of factors that can influence the risk of developing breast cancer, including genetic predispositions and lifestyle choices. However, evidence does not indicate a relationship between soy intake and increased risk of breast cancer.

Soy consumption is safe for those with or at risk of developing breast cancer

Soy foods contain isoflavones which are a type of phytoestrogen, a naturally occurring compound in many plants that shares some similarities with estrogen. While there are structural similarities, isoflavones are not the same as human estrogen.

Due to the low breast cancer mortality rates in soy food-consuming Asian countries alongside the potential for soybean isoflavones to function as anti-estrogens, researchers have investigated the effects of soy foods against breast cancer via human clinical trials. This research has indicated that breast cancer patients can safely consume soy foods.

Top organizations such as the American Institute for Cancer Research and the American Cancer Society have also deemed soy safe to consume for those with breast cancer.

Watch “Soy's Impact on Breast Cancer Risk and Reduction” 1:11

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Dive deeper into the research to learn more about the positive relationship between soy and breast cancer to be equipped to answer questions from your patients or clients.