Soy Reduces Inflammation
A study in this month's Journal of the Academy of Nutrition and Dietetics shows that soy products have a marked anti-inflammatory effect. Researchers examined the diets and measures of inflammation in 1,005 middle-aged Chinese women who were part of the Shanghai Women's Health Study. The more soy products the women consumed, the less inflammation they experienced. Inflammation is linked to cancer, type 2 diabetes, and cardiovascular disease. Possible mechanisms proposed for the reduced inflammation include the protective effects of phytoestrogens or of omega-3 fatty acid found in soy products.
Wu SH, Shu XO, Chow WH, et al. Soy food intake and circulating levels of inflammatory markers in Chinese Women. J Acad Nutr Diet. 2012;112:996-1004.
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