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Women who ate soy regularly as children have a lower risk of breast cancer, American researchers report. And men who eat fish several times a week have a lower risk of colon cancer, a second team of researchers have told the American Association for Cancer Research.
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The studies add to a growing body of evidence about the role of diet in cancer. Cancer experts now believe that up to two-thirds of all cancers come from lifestyle factors such as smoking, diet and lack of exercise.
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The US National Cancer Institute and researchers at the University of Hawaii found that women who ate the most soy-based foods, such as tofu and miso, when aged 5 to 11, reduced their risk of developing breast cancer by 58 per cent. It was not clear how soy might prevent cancer, though compounds in soy called isoflavones have estrogen- like effects.
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A second study showed that men who ate fish at least five times a week had a 40 per cent lower risk of developing colorectal cancer compared with men who ate fish less than once a week.
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Many kinds of fish are rich in omega-3 fatty acids, which interfere with the cyclooxygenase-2 or COX-2 enzyme. COX-2 affects inflammation, which may play a role in tumour growth.
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