Epidemiological and migratory evidence suggests that dietary soy consumption can lower the risk for breast cancer. The role of soy isoflavones in cancer prevention and promotion is somewhat unclear. There are two views in terms of soy isoflavones and breast cancer. One line of evidence suggests that soy and its isoflavones have exhibited cancer-preventive properties including lengthening the menstrual cycle, altering estrogen metabolism away from cancerous compounds, and demonstrating anti-proliferative properties in vivo. On the contrary, isoflavones found in soy products are suggested to behave as weak estrogens and as such, much speculation surrounds the influence of soy and/or its isoflavones on hormone-receptor-positive cancers. The objective of this review is to present the latest knowledge regarding the role of soy and its isoflavones with the development and advancement of breast cancer, the safety of soy isoflavones for breast cancer survivors, and a comparison of the carcinogenic effects in animal models following soy isoflavone and estrogen administration. This review compares and contrasts literature in terms of the anti-cancer and cancer-promoting effects of soy isoflavones and estrogen in humans and animal models. In conclusion, current human and animal data provide evidence for several anticancer properties of soy and/or its isoflavones. Although the specific quantities and constituents responsible for the observed anti-cancer effects have not been elucidated, it appears that soy isoflavones do not function as an estrogen, but rather exhibit anti-estrogenic properties. However, their metabolism differs between humans and animals and therefore the outcomes of animal studies may not be applicable to humans. The majority of breast cancer cases are hormone-receptor-positive; therefore, soy isoflavones should be considered a potential anti-cancer therapeutic agent and warrant further investigation.

To determine the prevalence and characteristics of food insecurity among female collegiate athletes.NCAA Division I female athletes attending a public university located in East Texas in 2018.A pro...

Background: Dietary modification is critical for the management of polycystic ovary syndrome (PCOS), yet few women with PCOS report receiving nutrition education. Nutrition knowledge may translate to dietary behaviors and diet quality, but nutrition knowledge among women with PCOS is unknown. Purpose: Using a descriptive design, we assessed nutrition knowledge, diet quality, and eating disorder risk among university students with PCOS. Methods: Following clinical and biochemical analysis, 12 university students with PCOS were admitted to the study. Participants completed validated questionnaires (Nutrition Knowledge Questionnaire, Eating Disorder Examination-Questionnaire 6.0 (EDE-Q 6.0), 3-day food records, and body composition testing. Results: Participants were obese (75%), insulin resistant (58%), and consumed an unbalanced diet (41% carbohydrate, 43% fat). Bread or fruit were avoided by 27.3%. Nutrition knowledge was poor (48% correct) and inversely related to fruit intake (r(9) = −.689, p < .05). Nearly half (41.6%) were at increased risk for eating disorders (EDE-Q score ≥ 4). Discussion: University students with PCOS demonstrate poor nutrition knowledge, consume an unbalanced and limited diet, and exhibit an increased risk for eating disorders. Translation to Health Education Practice: University-health service programs targeting nutrition education and behavior modification are needed to improve the management and mitigation of PCOS-related symptoms in students.