An Italian research team has demonstrated that consuming foods rich in isoflavones may help combat stomach cancer.
In a study published in the scientific journal Nutrients, researchers from the University of Milan, the University of Udine, and the University of Bologna (Italy) found that the risk of developing stomach cancer can be reduced by up to 34% in individuals who consume isoflavones.
This compound can be easily incorporated into meals. The good news is that East Asians, including Vietnamese people, have many traditional dishes that are rich in this nutrient.
Some familiar dishes containing high levels of isoflavones – (Illustration by AI: Anh Thư).
According to the authors, stomach cancer is the fifth leading cause of cancer-related deaths worldwide and is closely linked to dietary habits. For instance, previous studies have shown that excessive consumption of red meat, salted foods, and insufficient fruit intake increases the risk of this type of cancer.
Now, the researchers analyzed data from nearly 800 individuals in Italy, including stomach cancer patients and healthy controls, and found that isoflavone consumption also significantly contributes to the risk.
More specifically, regularly consuming foods containing this compound helps enhance several mechanisms related to the health of gut microbiota, which has been shown to have a strong impact on the risk of stomach cancer.
Isoflavones are a group of plant compounds, most abundant in soybeans, which are commonly used by Vietnamese people to make tofu in various dishes, as well as the familiar soy milk.
Many other soybean-based foods that are rich in Asian culinary heritage, such as fermented tofu, natto, miso, and tempeh, also offer health benefits.
Additionally, isoflavones are also present in various other legumes, particularly black beans, lentils, and peas, although in lower amounts than soybeans. Small amounts of isoflavones can also be found in flaxseeds, sesame seeds, and certain fruits, especially strawberries and apples.