When it comes to breast cancer, many agents are thought to play a role in its formation. Genetics is believed to account for only 10-15% of breast cancer cases (Lamartiniere S1705). Because of such beliefs, many scientists and researchers believe that nutrition as well as other factors may be responsible for the development of breast cancer. One ingredient of soy foods, genistein, one of many isoflavones, is thought to have a weak estrogenic effect and studies on genistein have shown that the isoflavone is able to inhibit growth of estrogen-independent human breast cancer cells “Genistein inhibited cell proliferation in vitro by 50%” (Santell, Kieu, and Helferich 1665). Of course, these results were achieved in culture and not seen in mice under similar testing.
While researchers are still divided on the mechanisms by which soy foods work their effects and which components of them are most successful in preventing breast cancer, research studies support a connection between soy foods and breast cancer prevention. This analysis will discuss genistein, a soy isoflavone, and its potential to help prevent breast cancer development.
Genistein is though to exhibit a weak estrogenic effect. Genistein and soy foods are popular with nutritionists and others because it they are natural agents. Genistein, because of its weak estrogenic effect, is classified among the phyto-estrogens, a group of naturally occurring estrogen-like compounds that are extracted from plants. Soy foods are found to contain high levels of genistein and many researchers in the literature argue in favor of their anti-carcinogenic potential. One piece of evidence cited by those who support this argument is the fact that there is a low incidence of breast cancer among Asian women whose diets traditionally are high in soy products. Further, research studies “demonstrated that women who had a high intake of phyto-estrogens had a substantial risk reducti...