The consumption of soya products such as tofu and soya bean paste may be linked to lower risks of acquiring gastric cancer, according to a new study reported by The Straits Times on Friday, Feb. 24.
Japanese cook Chisa Ogawa, poses with packaged Tofu and soy beans ready to be processed, at her Suzu Tofu laboratory in Le Mans, northwestern France, on March 15, 2021. - In 2015, Japanese cook Chisa Ogawa took over from Mr. Suzuki, who produced Tofu in his garage in the Paris region for Japanese restaurants in the capital.
Lower Risk of Developing Stomach Cancer
The Department of Preventive Medicine at Seoul National University's joint research team of professors Kang Dae-hee and Shin Woo-kyoung found evidence that higher consumption of soy or bean-based products may be associated with a lower risk of developing stomach cancer.
The conclusion was made based on research carried out over an average of nine years with 139,267 participants - 46,953 men and 92,314 women - in the Health Examinees study between 2004 and 2013.
With 767 participants who had cancer, the research team also conducted a thorough assessment of the effects of eating soy beans, soybean paste, and tofu on gastric cancer.
Soybean paste, sometimes referred to as South Korean seasoning paste, is created by allowing cooked soybeans and salt to ferment for several months.
Meanwhile, tofu is created out of soya beans ground in water, which is then heated and gets solidified with calcium.
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.
The research team added that males who ate tofu and had a body mass index below 23 kg/sq m or who weighed less than the average man had a lower risk of stomach cancer. However, these links were not seen in men who were obese or overweight.
They also discovered that the compound genistein, which is present in soy products, and isoflavone, may lower the risk of stomach cancer.
Korean-made Soya Bean Paste
"Soya bean paste made in Korea is considered to have a better effect on preventing gastric cancer as more physiologically active substances are produced during the long fermentation process," Prof. Shin said in a statement, quoted by The Straits Times.
The recent issue of the European Journal of Nutrition, which disseminates original papers and reviews in the field of nutritional sciences, also featured the research team's findings.
In related news, researchers at the University of Iowa recently created novel, biocompatible materials that could enhance the performance of chemotherapy for cancer patients.
However, these materials are very special because it combines culinary arts and cancer treatment. In fact, it was inspired by foams on lattes, gummy bears, and Pop Rocks candies. Read the story here to know more.
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