Kyle J. Norton
Breast cancer is a medical and chronic condition caused by cell growth irregularly and uncontrollably in the breast tissue. At the early stage, most cases of breast cancer start in the cells of the inner lining tissue of milk ducts (Ductal carcinoma) or the lobules (Lobular carcinoma) that supply the ducts with milk.
There are also rare cases of breast cancer that start in other areas of the breast
The cause of breast cancer is the result of the alternation of DNA of the cells in the breast.
According to statistics, in 2010, over 250,000 new cases of breast cancer were expected to be diagnosed in women in the US alone
At the advanced stage, breast cancer cells caused by the alternation of DNA can travel far away from the primary site to infect other healthy tissue and organs.
Most patients the early may have a lump when touching with no symptoms.
Patients who inherited the genetic preposition of BRCA1 and 2 are associated with over 60% of the risk of breast cancer.
However, an unhealthy diet and lifestyle are some of the preventable risk factors that form a major cause of breast cancer onset.
According to statistics, the risk of getting invasive breast cancer during the lifetime of a woman is 1/8.
Detection of tumorigenesis through self-observation is still the best approach to discovering breast cancer in an early stage.
The risk of getting invasive breast cancer during the lifetime of a woman is 1/8. As of today, there are more than 3.1 million breast cancer survivors in the US.
The 5 years of survival rate of localized breast cancer are close to 100%.
The risk factors of breast cancer can be divided into 2 groups
* Preventable risk factors include exposure to ionizing radiation, hormone replacement therapy, use of oral contraceptives, alcohol, being obese and physical inactivity.
* Unpreventable risk factors include family and personal history, age, race, genetic preposition, dense breast, and reproductive history.
Fermented soy products are diverse varieties of soy food that are made from fermented soybeans, including miso, natto, tempeh, and soy sauce.
On finding a potential plant that processes anti-tumor activity researchers examined the effect of fermented soy milk beverage on breast cancer.
According to the results of the analysis,
* Selected fermented soy milk showed a strong impact on breast cancer through its estrogenic and anti-estrogenic -dependent activity.
* Some probiotic strains reportedly release bioactive metabolites through the fermentation of milk, and the released molecules can prevent murine breast tumor growth by stimulating an immune response.
* Fermented soy milk beverage containing Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus lactis, or Bifidobacteria inhibited the growth of estrogen-receptor-positive MCF-7 human breast cancer in mice, associated with cytotoxicity generated by the reactive oxygen species.
* In vivo, the fermentation of soy milk using Bifidobacterium breve increased the content of isoflavone aglycone, and this fermented soy milk beverage inhibited rat mammary carcinogenesis.
Collectively, researchers said, "APPH can, therefore, be considered as an efficient therapeutic agent to ameliorate high-fat diet-related liver damages".
Taken together, fermented Soy may be considered a functional food for the prevention and treatment of breast cancer, pending the confirmation of the larger sample size and multicenter human study.
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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the Karate GB Daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as the international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics by Takagi A1, Kano M2, Kaga C. (PubMed)
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