Isoflavones Decrease Prostate Cancer Risk

TOKYOHigh isoflavone intake is associated with a decreased risk of localized prostate cancer, according to a population-based prospective study conducted at National Cancer Center. The study included 43,509 Japanese men ages 45 to 74 years, who had high intake of isoflavones and low incidence of prostate cancer. During follow-up, 307 men were newly diagnosed with prostate cancer, of which 74 cases were advanced, 220 cases were organ localized, and 13 cases were of an undetermined stage. Intake of various isoflavones such as genistein, daidzein, miso soup and soy food was not associated with total prostate cancer, but had significant effects on localized incidents, especially in men over 60 years of age. Risk levels were dose-dependent, with men consuming the most isoflavones being at a lower risk than men consuming the least. Researchers concluded high isoflavone intake decreases risk of localized prostate cancer. The study was published in Cancer Epidemiology Biomarkers & Prevention (doi:10.1158/1055-9965)