Effect of isoflavone consumptions on the recurrence and survival rate among breast cancer patients: an evidence-based case report

  • Meilianawati Meilianawati Universitas Indonesia- Dr. Cipto Mangunkusumo Hospital
  • Nurul Ratna Mutu Manikam Universitas Indonesia- Dr. Cipto Mangunkusumo Hospital
Keywords: isoflavone, tempeh, breast cancer, breast neoplasm, breast carcinoma, prognosis, survival

Abstract

Background: isoflavones possess both anti-estrogenic and estrogenic-like properties. Tempeh is a traditional dish from Indonesia which rich in isoflavone content. It remains controversial whether women diagnosed with breast cancer should be advised to avoid or increase the intake of food products that contain isoflavone to improve survival.Objective: to identify the association between post-diagnosis isoflavone food consumption with the recurrence and survival rate among women with breast cancer. Methods: the search was conducted with advanced searching on PubMed, Cochrane, Scopus, and ProQuest according to the clinical question. The screening of title and abstract using inclusion and exclusion criteria, filtering double, and reading full text led to six useful articles. The selected studies were critically appraised for validity, importance, and applicability.Results: five prospective cohort studies and one meta-analysis were found with comparable validity. Women at the high level of isoflavone intake (>10 mg/day) had a significant reduction in the risk of recurrence and mortality of breast cancer.Conclusion: isoflavone food intake is associated with better survival, low recurrence, and low mortality among breast cancer patients.   

Downloads

Download data is not yet available.

Author Biographies

Meilianawati Meilianawati, Universitas Indonesia- Dr. Cipto Mangunkusumo Hospital
Department of Nutrition, Faculty of Medicine
Nurul Ratna Mutu Manikam, Universitas Indonesia- Dr. Cipto Mangunkusumo Hospital
Department of Nutrition, Faculty of Medicine

References

Takagi A, Kano M, Kaga C. Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics. International journal of molecular sciences. 2015; 16:10907-20.

World Health Organization. Incidence, mortality, and prevalence by cancer site. 2018.

Varinska L, Gal P, Mojzisova G, Mirossay L, Mojzis J. Soy and breast cancer: focus on angiogenesis. International journal of molecular sciences. 2015; 16:11728-49.

Caan BJ, Natarajan L, Parker B, Gold EB, Thomson C, Newman V, et al. Soy food consumption and breast cancer prognosis. Cancer epidemiology, biomarkers & prevention : A publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology. 2011; 20:854-8.

Zhang FF, Haslam DE, Terry MB, Knight JA, Andrulis IL, Daly MB, et al. Dietary isoflavone intake and all-cause mortality in breast cancer survivors: The Breast Cancer Family Registry. Cancer. 2017; 123:2070-9.

Nechuta SJ, Caan BJ, Chen WY, Lu W, Chen Z, Kwan ML, et al. Soy food intake after diagnosis of breast cancer and survival: an in-depth analysis of combined evidence from cohort studies of US and Chinese women. Am J Clin Nutr. 2012; 96:123-32.

Kuligowski M, Pawłowska K, Jasińska-Kuligowska I, Nowak J. Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation. CyTA - Journal of Food. 2016:1-7.

Fernandez-Lopez A, Lamothe V, Delample M, Denayrolles M, Bennetau-Pelissero C. Removing isoflavones from modern soyfood: Why and how? Food Chem. 2016; 210:286-94.

Messina M, Caan BJ, Abrams DI, Hardy M, Maskarinec G. It's time for clinicians to reconsider their proscription against the use of soyfoods by breast cancer patients. Oncology (Williston Park, NY). 2013; 27:430-7.

Chi F, Wu R, Zeng YC, Xing R, Liu Y, Xu ZG. Post-diagnosis soy food intake and breast cancer survival: a meta-analysis of cohort studies. Asian Pacific journal of cancer prevention : APJCP. 2013; 14:2407-12.

Kucuk O. Soy foods, isoflavones, and breast cancer. Cancer. 2017; 123:1901-3.

Conroy SM, Maskarinec G, Park SY, Wilkens LR, Henderson BE, Kolonel LN. The effects of soy consumption before diagnosis on breast cancer survival: the Multiethnic Cohort Study. Nutrition and cancer. 2013; 65:527-37.

Taylor C, Levy R, Elliot J. The effect of genistein aglycone on cancer and cancer risk: a review of in vitro, preclinical, and clinical studies. Nutr Rev. 2009; 67:398-415.

Messina M. Impact of Soy Foods on the Development of Breast Cancer and the Prognosis of Breast Cancer Patients. Forschende Komplementarmedizin (2006). 2016; 23:75-80.

Shu XO, Zheng Y, Cai H, Gu K, Chen Z, Zheng W, et al. Soy food intake and breast cancer survival. JAMA. 2009; 302 (22):2437-43.

Ziaei S, Halaby R. Dietary isoflavones and breast cancer risk. Medicines. 2017; 4: 1-11.

Kang HB, Zhang YF, Yang JD, Lu KL. Study on soy isoflavone consumption and risk of breast cancer and survival. Asian Pacific journal of cancer prevention : APJCP. 2012; 13:995-8.

Zhang YF, Kang HB, Li BL, Zhang RM. Positive effects of soy isoflavone food on survival of breast cancer patients in China. Asian Pacific journal of cancer prevention : APJCP. 2012; 13:479-82.

Guha N, Kwan ML, Quesenberry CP, Weltzien EK, Castillo AL, Caan BJ. Soy isoflavones and risk of cancer recurrence in a cohort of breast cancer survivors: Life After Cancer Epidemiology (LACE) study. Breast cancer research and treatment. 2009; 118 (2):395-405.

Fawwaz M, Natalisnawati A, Baits M. Determination of isoflavon aglicone in extract of soymilk and tempeh. Industria: Jurnal Teknologi dan Manajemen Agroindustri. 2017; 6:152-8.

Submitted

2020-04-12
Accepted
2020-08-06
Published
2020-08-25
Section
Articles