In a nutshell
This study examined whether there was a link between dietary isoflavones and stroke. The authors concluded that for people who consume a high amount of isoflavones, there is a small increase in the risk of stroke.
Some background
Previous studies have shown that chemically synthesized estrogens can result in an increased risk of stroke for women. Isoflavones are plant-based estrogens in soy products (such as soy milk or tofu). Some women consider them a natural alternative to hormone therapy. It is unknown whether isoflavones result in an increased risk of stroke.
Methods & findings
The study involved 66,832 women from Asia, an area of the world where soy-based products are consumed more often than other areas. All women completed questionnaires detailing their normal diets, including number of soy products.
After an average follow-up of 10 years, there were 3110 ischemic strokes. Women who had a higher intake of soy isoflavones had a 24% increase in the risk of stroke compared to those with a low intake of soy isoflavones.
The bottom line
The authors concluded that consuming more soy isoflavones results in a small increase in the risk of stroke.
Published By :
The American Journal of Clinical Nutrition
Date :
Aug 05, 2015
