According to Soybean paste, tofu linked to lower gastric cancer risk | The Star, according to research published Wednesday, eating soy products like tofu and soybean paste can lower your risk of developing stomach cancer (Feb 22)
Higher consumption of soy or bean-based products may be associated with a lower risk of developing stomach cancer, according to a joint study conducted by Dr. Kang Dae-hee and Dr. Shin Woo-kyoung, professors at Seoul National University's Department of Preventive Medicine.
The result was based on analysis of data collected from 139,267 participants who took part in the Health Examinees (HEXA) study between 2004 and 2013, including 46,953 men and 92,314 women. The study was conducted over an average of nine years.
With 767 respondents—some with cancer and some without—the research team also attempted to thoroughly analyze the effects of eating soybeans, soybean paste, and tofu on stomach cancer.
Soybeans are ground in water to make tofu, which is then cooked and coagulated with calcium or magnesium salt minerals. According to the findings, men who ate tofu at least twice a week had a 37% lower risk of developing stomach cancer than those who ate less tofu.
According to the research team, stomach cancer risk was shown to be reduced in males who consumed tofu and had a body mass index below 23 kg/sq m or who weighed less than the average male. These connections, however, were not seen in men who were obese or overweight. It is dicobered by the study team that isoflavone, an estrogen-like molecule made by plants like the soy plant, and the soy derivative genistein may both lower the risk of stomach cancer.
The recent issue of the European Journal of Nutrition, which disseminates original papers, reviews, and concise communications in the field of nutritional sciences, also featured the findings.
