Eat beans, cut uterine cancer risk
Eating more soybean products such as tofu or soy milk can reduce the chance of uterine cancer, according to a recent study. (Goodman MT, Wilkens LR, Hankin JH, et al. Am J Epidemiol 1997; 146:294-306.) The findings add credence to the growing body of evidence that phytoestrogens, the estrogen-like substances in plants, are powerful cancer fighters.But it’s not soy products alone. Diets rich in other beans plus whole grains, fruits, and vegetables are associated with low uterine cancer rates. The dietary fiber derived from grains, fruits, and veggies is a star performer among endometrial cancer fighters, reducing risk 29% to 46%. Vitamins A and C also show risk reduction features. On the dark side of the continuum are high-fat diets associated with the incidence of uterine cancer and risk factors such as nulliparity, no history of using oral contraceptives, fertility drugs, and unopposed estrogen supplements.
Subjects in the study represented the five main ethnic groups in the state of Hawaii: Japanese, Caucasian, Native Hawaiian, Filipino, and Chinese. Since the diets of these ethnic groups consist largely of plant-based nutrients, it might explain why Asian women have low uterine cancer rates. In the United States, where meat and fat account for a larger portion of the average diet, uterine cancer is more common.
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