Postmenopausal women who include soy in their regular diet may lower their risk of developing certain cancers, according to a new study.
Researchers from Vanderbilt University School of Medicine found women who ate at least 10 grams of soy protein a day were one-third less likely to develop colorectal cancer when compared to women who didn’t consume as much soy.
A total of 68,412 women between the ages of 40 and 70, who were all free of cancer and diabetes, were observed for an average of 6.4 years.
During that time, researchers identified 321 colorectal cancer cases and found soyfood intake may have held off the condition in some.
"Research this comprehensive demonstrates how important it is for baby boomer and older women to add soy into their daily diet," said registered dietitian Lisa Kelly of the United Soybean Board.
The recommended amount of soy in the study is about one serving of tofu, a quarter cup of roasted soy nuts, a half cup of edamame, or two soy breakfast patties.
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