Soy

According to the American Institute of Cancer Research: "Soybeans are a type of legume, or bean. Foods made from soybeans include tofu, soymilk, soybeans, soynuts, miso (soy paste), tempeh, soy burgers and soynut butter. Scientists believe that several active ingredients in soy may have anti-cancer effects. These include: isoflavones (which have been studied most), saponins, phenolic acids, phytic acid, phytosterols, and protein kinase inhibitors. Soy appears to contain some components that resemble very weak forms of the body's natural hormones. As a result, soy foods can mimic the actions of hormones under certain conditions and counteract these hormonal actions at other times. Because of such complexities, most of the studies that have investigated soy's role in cancer development have dealt with hormone-related cancers such as those of the breast and prostate. Soy has been shown to inhibit the growth of prostate cancer cells in a variety of laboratory conditions. Soy has also been associated with the inhibition of breast cancer cells in some, but not all, laboratory experiments. Diets rich soy have been shown to alter the metabolism of breast tissue in animal subjects in ways that may translate into added anti-cancer protection. Several human and laboratory studies have suggested that consumption of soy early in life may help protect against breast cancer later in life. Results are less encouraging for a post-menopausal role. As a general rule of thumb, soy seems to be a good food to include in your diet (along with other beans) as a source of protein and nutrients. For now there is little evidence supporting earlier hopes that soy foods might offer special protection against breast cancer. One exception to the general safety of soy consumption may be for women who are taking anti-estrogen medications such as tamoxifen or aromatase inhibitors. Researchers suggest that these patients limit or avoid soy until more is known. " Photo from Trapon on Flickr