February 18/Pharma Marketletter -- A new study published in the American Journal of Clinical Nutrition explores how soy food consumption may lower the risk of colorectal cancer, or cancer of the colon or rectum, in post-menopausal women. According to the National Cancer Institute, an estimated 71,560 American women were diagnosed with the fourth most common cancer in 2008.
Vanderbilt University School of Medicine researchers found that women who consumed at least 10g of soy protein daily were one-third less likely to develop colorectal cancer in comparison to women who consumed little soy. This is the amount of soy protein available in approximately one serving of tofu (1/2 cup), roasted soy nuts (1/4 cup), edamame (1/2 cup) or soy breakfast patties (two patties).