High Isoflavone Intake Associated with Decreased Prostate Cancer Risk.

A population-based prospective study conducted by the Japanese National Cancer Center, Tokyo, found that men who consumed greater quantities of soy isoflavones had a reduced risk of developing prostate cancer. The study was published on line in Cancer Epidemiology Biomarkers & Prevention (http://cebp.aacrjournals.org). The study included 43,509 Japanese men ages 45 to 74 years who generally have a high intake of isoflavones and low incidence of prostate cancer.

Participants completed a validated questionnaire including 147 food items. During follow-up from 1995 through 2004, 307 men were diagnosed with prostate cancer, of which 74 cases were advanced and 220 cases were organ localized (the stage of 13 cases went undetermined).

While intake of genistein, daidzein, miso soup, and soy food was not associated with total prostate cancer incidence, intake of these four items were found to decrease the risk of localized prostate cancer in a dose dependant manner, especially in men over 60 years of age. The relative risk for men over 60 in the highest quartile of isoflavone consumption compared with those in the lowest quartile was 0.52, or about half the incidence rate. Researchers concluded high isoflavone intake decreases risk of localized prostate cancer.

Soy R&D Formulations Soy Isoflavones provides 40 mg of isoflavones per capsule. R&D Soy Isoflavones is an extract of soybeans that also provides all naturally occurring soy saponins and other soy trace nutrients. Taking one capsule twice daily as a dietary supplement provides a significant soy component to the diet.