The soy would have a protective effect against the colorectal cancer

April 12, 2009 Category: Men Print This Article

More the postmenopausal women. or postmenopausal – Consumer Products to basis of soy, they would less risk to colorectal cancer endure. It is what the results of a survey américaine1 led from introverted data by 68 412 women in good health, from the region of Shanghai to China, are lasting about six years indicate.

The researchers valued the usual consumption of soy of each of the participants took note of the cases of colon cancer or the rectum then appeared during the survey. According to the results, the women who consumed more of the products to basis risks of soy saw them to suffer from a reduced colorectal cancer of about 30% compared to those that consumed the less of them.

In fact, one estimated that every increase of 5 G of soy per day (equivalent in dry weight, no matter the source) was translated by a reduction of 8% of the risk. The results were more conclusive at the postmenopausal women. This more marked protective effect could be attributable to the isolations of soy, the researchers believe.

The products of the soy one of which took account for this survey consisted essentially of the non-fermented products (drink of soy, grain of soy and tofu). Besides the isolations, these products are rich in proteins of soy, in fibers, in calcium and in folic acid, all of the nutrients that could contribute to the observed protective effect.

No of the participants did not take any supplements as excerpts of proteins or photometer (isolations). So that it is difficult to determine with precision if the observed protective effect is attributable to only one of the substances that contains the soy or to an association of several among them.

The Canadian Cancer Society of the estimates that on average, 413 Canadians learn, every week, that they are reached of a cancer. It is the second reason of death by cancer