Breast cancer is the second most frequently diagnosed cancer and the leading cause of death among women in developed countries. There are large differences in the percentage of breast cancer between women with Western and Asian lifestyles. A possible explanation for this phenomenon is given by a difference in the diet between the two populations. Many of us use this sprout as a dietary seasoning without knowing it could be harmful to breast cancer sufferers.
The relationship with estrogen
In general, soy-based foods, used more in the East than in the West, are considered to be among the healthiest for human consumption. Soy-based foods may have other health benefits, such as the prevention of diabetes, hypertension, and cardiovascular disease. Soy and food products derived from it (tofu, soy sauce, soy milk) also contain phytoestrogens. Phytoestrogens have a similar chemical structure to female estrogens. It has therefore been speculated that soy may be one of the causes of an increase in breast cancer in Asian women. The presence of substances called isoflavones, with a controversial action in cancer, has also contributed to numerous studies on soy and its relationship to breast cancer.
Many of us use this sprout as a dietary seasoning without knowing it could be harmful to breast cancer sufferers
To avoid ambiguity, we underline that the results on soy and its eventual action in breast cancer are not univocal and clear. In some studies it would seem that phytoestrogens actually have an antitumor action (Ho Sc et al, 2021), in other studies instead a specific tumor action would be highlighted (Yang X et al, 2015). In these cases, where the results are not entirely clear, a conservative approach must be used. Women who have a history of breast cancer should avoid eating foods that contain phytoestrogens, including soy.
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