Soy Consumption Reduces the Risk of COPD
Eating large amounts of soy may reduce the risk of developing a breathing problem known as chronic obstructive pulmonary disease (COPD), researchers reported.
Smoking is the main risk factor for COPD, the team of Dr. Andy H. Lee of the Curtin University of Technology in Perth, Australia, in his article published in the journal Respiratory Research.
“Other factors such as diet and environmental exposures protect or assist in the development of the disease,” they said.
The team studied 278 patients with COPD (244 men and 34 women) between 50 and 75 years, diagnosed in the past four years. The authors also recruited 340 people (272 men and 68 women) without the disease.
The control group consumed more soy per day (about 60 grams) than patients with COPD (approximately 45 grams). The risk of COPD was significantly reduced among those who ate more soy.
Similar declines in the risk of COPD were recorded with a higher intake of tofu and bean sprouts. The more people consuming soy, had minor respiratory problems, especially shortness of breath.
“Regular consumption of soy based foods (…) can have a major impact on costs of medical care systems related to morbidity and death from this disease,” said Dr. Lee.
“We recommend follow-up studies to assess whether long-term intake of soy may extend survival of patients already diagnosed with COPD,” said the researcher.
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