Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist gegebenenfalls nur via VPN oder Shibboleth (DFN-AAI) möglich. mehr Informationen...
Soy Consumption Alters Endogenous Estrogen Metabolism in Postmenopausal Women
Ist Teil von
Cancer epidemiology, biomarkers & prevention, 2000-08, Vol.9 (8), p.781-786
Ort / Verlag
Philadelphia, PA: American Association for Cancer Research
Erscheinungsjahr
2000
Quelle
MEDLINE
Beschreibungen/Notizen
Isoflavones are soy phytoestrogens that have been suggested to be
anticarcinogenic. Our previous study in premenopausal women suggested
that the mechanisms by which isoflavones exert cancer-preventive
effects may involve modulation of estrogen metabolism away from
production of potentially carcinogenic metabolites [16α-(OH)
estrone, 4-(OH) estrone, and 4-(OH) estradiol] (X. Xu et
al. , Cancer Epidemiol. Biomark. Prev., 7: 1101–1108,
1998). To further evaluate this hypothesis, a randomized, cross-over
soy isoflavone feeding study was performed in 18 healthy postmenopausal
women. The study consisted of three diet periods, each separated by a
washout of ∼3 weeks. Each diet period lasted for 93 days, during
which subjects consumed their habitual diets supplemented with soy
protein isolate providing 0.1 (control), 1, or 2 mg isoflavones/kg body
weight/day (7.1 ± 1.1, 65 ± 11, or 132 ± 22 mg/day).
A 72-h urine sample was collected 3 days before the study (baseline)
and days 91–93 of each diet period. Urine samples were analyzed for 10
phytoestrogens and 15 endogenous estrogens and their metabolites by a
capillary gas chromatography-mass spectrometry method. Compared with
the soy-free baseline and very low isoflavone control diet, consumption
of 65 mg isoflavones increased the urinary 2/16α-(OH) estrone ratio,
and consumption of 65 or 132 mg isoflavones decreased excretion of
4-(OH) estrone. When compared with baseline values, consumption of all
three soy diets increased the ratio of 2/4-(OH) estrogens and decreased
the ratio of genotoxic:total estrogens. These data suggest that both
isoflavones and other soy constituents may exert cancer-preventive
effects in postmenopausal women by altering estrogen metabolism away
from genotoxic metabolites toward inactive metabolites.