Although soy-enriched products from cereal to milk have long been marketed toward women, new evidence suggests that it's just as important for men, if not more important.

New studies have pointed toward soy as a way to reduce the recurrence of prostate cancer.

Unlike similar research with breast cancer, the results of the prostate studies showed that isoflavons -- a component of soy -- might be beneficial in treating the disease.

"Generally people think of diet preventing a disease but not as treatment," said Mark Messina, a leading soy expert and author on the subject. "You've already got the disease, so you need something extremely potent and that usually means drugs.

"This pilot study shows isoflavons having a positive effect. I'm really encouraged," said Messina in a telephone interview from his Washington state office.

The prostate cancer studies are one of the topics Messina will be discussing at a dietary conference in Tulsa this week.

The prostate cancer research is the most exciting new evidence about the benefits of soy, Messina said, but there is also news about its effect on breast cancer.

The findings, however, aren't exactly what researchers had hoped for.

With breast cancer, "even though that is where the focus started in terms of cancer, I'm not impressed with evidence that adult consumption of soy reduced the breast-cancer risk," Messina said.

But, in animal studies, giving soy to mice at a young age did result in fewer tumors in adults, Messina said.

A study done with Chinese women focused on what they ate as teenagers. Those consuming a greater amount of soy at 13 to 15 years of age were 50 percent less likely to develop breast cancer as an adult.

Those teen years could be when women most need soy with regard to preventing cancer.

But the studies are inconclusive, Messina stressed. To do a soy study right would take many, many years.

"But if you've got a food . . . that is safe and offers a chance of cancer prevention, we can feel good as nutritionists to go out and encourage people to eat it," he said.

For adult women, some of the most promising soy research has centered on preventing osteoporosis and cholesterol reduction. Although it's unsubstantiated, some women have also claimed that soy reduces the occurrence of hot flashes at menopause, Messina said.

But, if nothing else, introducing the right kind of soy could help a person cut back on some not-so-healthy parts of a diet.

Although he doesn't recommend soy energy bars as meal replacement -- they're a better choice than candy bars, he said.

But the best selection would be a soy-enriched cereal or a regular cereal with soy milk. One serving is fine.

In instances where the isoflavons are the beneficial component -- as in prostate cancer prevention -- pills can be taken.

But pills don't incorporate the healthy benefits of soy protein. Hitting the market daily are new soy products, such as pasta that replaces a part of the wheat flour with soy.

Soy isn't just tofu anymore.

"Look for products that resemble the more traditional foods," Messina said. "One of the advantages of all these mainstream companies coming into the market is that the products are more mainstream.

"There's no longer an excuse not to incorporate a modest amount of soy into your diet." SOY RECIPES Tofu Penne Pasta

1 pacakage pesto mix

6 ounces silken tofu

2 teaspoons oil

2 cups sliced mushrooms

1/3 cup green onions, chopped

4 cups penne pasta, cooked and drained

Romano cheese

In a saucepan, prepare pesto according to package directions. Blend in tofu and heat over low heat. In a skillet, heat oil and saute mushrooms and green onions. Combine pasta, pesto and mushroom mixture. Toss with cheese.

Carlene Gulizio, Akin's cooking class instructor

Taco Cheese Dip

1 package taco seasoning mix

1 cup textured vegetable protein (TVP)

2 cups warm water

1 cup salsa

11/2 cups shredded cheddar cheese

In a microwave-safe bowl, combine the taco seasoning, TVP and water. Microwave on high for 12-15 minutes. Add the salsa and cheese and microwave another 5 minutes. Serve hot with tortilla chips or corn tortillas.

Nebraska Soybean Board

Poppyseed Muffins

11/2 cups pastry flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 cup soy yogurt

1/4 cup honey

1/4 cup soy margarine

1/4 cup orange juice

1 tablespoons orange zest

2 tablespoons poppy seeds

Glaze:

1/4 cup orange juice

1/4 cup turbinado sugar

Preheat oven to 425 degrees. Spray a muffin tin with non-stick cooking spray.

Combine flour, baking powder, baking soda and salt in large bowl. In a separate bowl, beat yogurt, honey, margarine and orange juice until smooth. Stir into flour mixture until just blended. Stir in orange zest and poppy seeds. Fill muffin tins two-thirds full.

Bake for 15 minutes. In a small bowl, combine glaze ingredients and spoon over muffins while they are hot.

Carlene Gulizio

Spicy Broccoli Cheese Soup

Serves 4

1 cup soy milk

1 14 1/2-ounce can vegetable or chicken broth

4 slices pepper jack flavor soy cheese

4 slices cheddar flavor soy cheese

2 tablespoons Parmesan flavor topping

1 cup broccoli florets

In medium saucepan over medium heat, heat milk and broth until hot. Add the cheese and heat, stirring occasionally, until melted. Add broccoli, cover and cook until broccoli is just tender, about 3 to 5 minutes.

Fort Myers (Fla.) News-Press

Strawberry-Banana Frosty

Serves 1

1 cup vanilla soy milk

1/2 peeled banana

1/3 cup sliced fresh or frozen strawberries

In blender, combine soy milk and fruit. Blend well.

Fort Myers (Fla.) News-Press

Bean and Corn Salad

Serves 6

1 cup fresh or frozen corn kernels

1 can (15 ounces) whole soybeans, drained and rinsed (or fresh soybeans, cooked)

1 can (15 ounces) black beans, drained and rinsed

1 sweet red pepper, cored, seeded and chopped

1 tablespoon chopped cilantro or Italian parsley, optional

3/4 cup low-fat Italian salad dressing

Combine all vegetables in a bowl. Pour dressing over and stir to mix. Cover and chill several hours or overnight to blend flavors.

Fort Myers (Fla.) News-Press

Ashley Parrish, World staff writer, can be reached at 581-8318 or via e-mail at ashley.parrish@tulsaworld.com.

　　From healthy.net