A number of studies have suggested that increased soy consumption helps to prevent breast cancer. Most benefits have been attributed to isoflavone compounds found in soy. Purified isoflavones have subsequently been marketed as a cancer-inhibiting substance. However, a new study has surprised researchers who were trying to quantify the effect of these compounds. They found that soy protein with the least isoflavonoid content actually worked the best.
More studies are sure to follow.
Report to American Association of Cancer Research meeting, San Francisco, April 3, 2000. Dr. Andreas Constantinou, University of Illinois at Chicago. Cholesterol levels declined four percent more than expected. Overall, walnuts provided about 18 percent of total caloric intake. 9. AIM, April 2000.