Soy consumption may reduce cancer risk

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Eating more soy can have health benefitsScientists have discovered new health benefits from soyfood consumption in older women.

A group of researchers from Vanderbilt University School of Medicine believe that consumption of soy products may lower the risk of colorectal cancer in women between the ages of 40 and 70.

Specifically, they found that in the group of women they followed over an average of 6.4 years, those who consumed at least 10 grams of soy protein a day were 33 percent less likely to develop colorectal cancer than those who consumed less than that amount.

"Research this comprehensive demonstrates how important it is for baby boomer and older women to add soy to their daily diet," says Dr Lisa Kelly of the United Soybean Board. "[T]he study’s curly recommended serving is a simple and affordable nutritional step towards everyday wellness."

Soy is known for its nutritional value, containing high-quality protein, relatively little saturated fat and zero grams of trans fats. Soy protein may also lower blood cholesterol levels.

According to the National Cancer Institute, around 71,560 American women were diagnosed with colorectal cancer in 2008.
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