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Miso

Miso-Soup-xxs.jpg

Miso

Fermented Soy

Miso Soup

Eating fermented soy products can be protective against breast cancer.

  • Minimally processed soy and in particular fermented soy are the best choices.
  • Flavoured and sweetened soy products and products made from highly processed soy flour should be avoided. (Allred, Allred et al. 2004)
  • The focus of this diet is breast health and prevention rather than treatment of active breast cancer with soy products
  • One Japanese study concluded that “In a population-based, prospective cohort study in Japan, frequent miso soup and isoflavone consumption was associated with a reduced risk of breast cancer.” (Yamamoto, Sobue et al. 2003). There was a 40% reduction in breast cancer risk when 3 or more cups of miso soup were consumed in comparison to those who reported consuming less than 1 cup a day.

What you should know!

  • Avoid soy supplements if you have had a breast cancer or being treated for breast cancer.
  • Raw and sprouted soybeans contain goitrogens that can interfere with thyroid gland function especially if you have a co-existing iodine deficiency.
  • Cooking can inactivate these goitrogenic substances.
  • Soy contains oxalate and those individuals with calcium-oxalate kidney stones should limit soy intake.
  • Women who have had oestrogen-sensitive breast tumours should limit soy intake to no more than 4 servings per week. (Murray, Pizzorno et al. 2005)
  • Miso is high in salt [sodium chloride] and intake restricted to those who have high blood pressure or those with salt-sensitivity.