Breast cancer, Asian diet, and soy genistein – a matter of all or nothing?

Abstract

Purpose

The purpose of this literature review is to examine the relationship between soy consumption and breast cancer risk since soy isoflavones, such as genistein, are currently discussed as possible breast cancer‐fighting agents in the Asian diet.

Design/methodology/approach

The approach taken is to summarize and evaluate the available literature on the effect of soy, and the Asian diet, on breast cancer risk.

Findings

A key finding of the current analysis is that the effect of genistein depends strongly on dosage and developmental stage during which exposure occurs. The overall conclusion and value of this comprehensive analysis is that the available evidence does not support a recommendation for increased soy consumption as a breast cancer‐preventing agent against the background of a Western diet. Instead, additional general components of the Asian diet, such as fish and plant‐based food, may be involved in lowering breast cancer risk.

Research limitations/implications

A limitation to drawing final conclusions at this time is that further research is clearly needed to better understand the overall effect of soy and other dietary factors.

Practical implications

The practical implication for health care providers, nutritionists, and consumers is therefore a recommendation to avoid isoflavone supplements and enhanced soy consumption alone at this time without an increased intake of the other Asian diet components.

Originality/value

This review arrives at new conclusions about the connection between soy and breast cancer that are summarized under findings and should be valuable for health care providers, nutritionists, and consumers

Citation

McCauley, L. and Demmig‐Adams, B. (2005), "Breast cancer, Asian diet, and soy genistein – a matter of all or nothing?", Nutrition & Food Science, Vol. 35 No. 1, pp. 28-34. https://doi.org/10.1108/00346650510579135