The health benefits of ‘isoflavones’

Cancer ranks as the third leading cause of death in the Philippines. According to the Department of Health, the incidence of non-communicable diseases, one of which is cancer, already exceeds that of communicable diseases like tuberculosis and sexually transmitted diseases (STDs).

Lung cancer, the leading form of cancer of both males and females, shows an increasing rate of incidence based on figures from 1980 to 1998, with 9,711 deaths reported out of 11,123 new cases in the latest figures.

Breast cancer, the second top cancer site with 9,436 new cases, claimed 3,057 lives, while the third site, liver cancer, totaled 4,403 deaths out of 5,249 new cases.

It is estimated that one out of 1,000 Filipinos has cancer. The incidence rates increase with age, with 3.6 percent for those under 14 years old, 91 percent for those around 35 years old, and 75 percent for over 50 years old. For every two new cancer cases diagnosed annually, one will die within the year (50 percent mortality rate).

Cancer prevention methods should be inculcated among Filipinos if ever these grim statistics are to be improved. Despite the alarming magnitude of the problem, altering one’s lifestyle via healthy nutrition choices can help to prevent the formation of cancer.

It may seem surprising to discover that a healthy diet will go a long way to help prevent the risk of cancer. Southeast Asia Food Inc. (SAFI), makers of leading condiment brands such as Datu Puti Vinegar, Soy Sauce and Fish Sauce, Mang Tomas All-Around Sarsa and Golden Fiesta Cooking Oil, states that 35 percent of all cancers have a nutritional connection, and asserts that Filipinos can take advantage of their love for food to educate themselves on how proper diet can help lower the risk of cancer in our society.

Food that are rich in protective factors, such as fruits and vegetables, should be included more in the Filipino diet. Information must also be disseminated on how these types of food produce many protective botanical nutrients, or phytonutrients, one of which is isoflavones.

Isoflavones have been discovered to possess cancer-fighting properties. They help reduce breast cancer by blocking the cancer-causing effects of human estrogen that our body naturally produces.

They have also been found to hinder the growth of prostate cancer as well, causing the cancer cells to die in a way similar to the effect of many common cancer-treatment drugs.

Foods rich in these protective factors include berries, dark-green leafy vegetables, citrus fruits, legumes (beans of all sorts) and whole grains. Unique among these foods is soy protein because it has been found to have the highest concentration of isoflavones.

The highest amounts of isoflavones in soy protein are found in whole soybeans, textured soy protein, soy nuts, tofu, taho and soymilk.

Researchers recommend consuming at least one to two servings of soy-based products a day, such as a cup of soymilk or half a cup of tofu. Eating taho, one of the all-time Filipino favorites, and using the favorite table companion – soy sauce – also give one the benefits of soy.

Overall, the health benefits of isoflavones and other phytochemicals are best met by eating a varied diet from all food groups.