Soy consumption increases the risk factors for breast cancer

This post includes a synopsis of a study published in Cancer Epidemiology, Biomarkers and Prevention Prev October 1996 5; 785 and a recipe for bacon wrapped asparagus with cilantro flavored mayonnaise.

Study title and authors:
Stimulatory influence of soy protein isolate on breast secretion in pre- and postmenopausal women.
N L Petrakis, S Barnes, E B King, J Lowenstein, J Wiencke, M M Lee, R Miike, M Kirk and L Coward
Department of Epidemiology and Biostatistics, University of California, San Francisco 94143-0560, USA.

This study can be accessed at: http://cebp.aacrjournals.org/content/5/10/785.abstract

Books:

Women who produce nipple aspirate fluid (NAF) with normal cells are considered to have about a two-fold risk of breast cancer. Women who have abnormal cells in their NAF are considered to be at high risk of breast cancer (4 to 5 fold), see here. Abnormal growth of mammary epithelial cells have been associated with an increased risk of breast cancer, see here, and elevated levels of estradiol are a risk factor for the subsequent development of breast cancer, see here.

 
The study examined the effects of soy on normal pre- and postmenopausal women over a 12 month period. No soy was administered in months 1-3 and 10-12. Between months 4-9 the women ingested daily 38 g of soy protein isolate containing 38 mg of genistein.
 
The study found:
(a) Compared with nipple aspirate fluid volumes obtained in months 1-3, a 2-6-fold increase in nipple aspirate fluid volume ensued during months 4-9 in all premenopausal women. A slight increase occurred in postmenopausal women.
(b) Abnormal growth of mammary epithelial cells were detected in 29% of the women during the months they were consuming soy protein isolate.
(c) Compared with concentrations found in months 1-3 (no soy), estradiol concentrations were elevated during the months of soy consumption.  
 
To conclude: Soy consumption increases the risk factors for breast cancer.
 
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Recipe of the day

Bacon wrapped Asparagus with Cilantro Flavored Mayonnaise

Serves 4

Ingredients:

•30 asparagus stalks, hard base removed;

Food Mall: Bacon

•10 slices bacon;

•1/2 cup homemade mayonnaise;
•2 tbsp + 1 tsp lime juice;
•1 tbsp + 2 tsp fresh cilantro leaves, finely chopped;
•1/4 cup lard or other cooking fat, melted;
•Sea salt and freshly ground black pepper to taste;

Preparation:
1.Preheat your oven to 450 F.

2.Wrap each bacon slice around a bundle made with 3 asparagus stalks and secure with toothpicks if needed.

3.Place on a rimmed baking sheet and season to taste with sea salt and freshly ground black pepper.

4.Place in the oven to cook for about 20 minutes.

5.In the mean time, prepare the mayonnaise by combining the cilantro and lime juice with the mayonnaise and seasoning to taste with salt and pepper.

6.Remove the bacon wrapped asparagus from the oven and serve with the flavored mayonnaise.

Bacon wrapped Asparagus