Current treatments for breast cancer often have side effects such as hot flashes and night sweats. These side effects can last for months or even years, severely affecting the quality of life of survivors. Researchers at Georgetown lombardi comprehensive cancer center reported in the latest issue of the journal breast cancer research and treatment that eating more soy and cruciferous vegetables, such as cabbage and broccoli, may reduce common side effects of these breast cancer treatments.

The study included 365 breast cancer survivors, 173 of whom were non-hispanic whites and 192 Chinese americans. Studies have shown that increased consumption of cruciferous vegetables and legumes can reduce the side effects of breast cancer treatment, but the effect varies by ethnic group, with white breast cancer patients more likely to have the disease than Chinese women. The researchers explained that it was difficult to see a significant effect in this subgroup because Chinese women typically had fewer menopausal symptoms and were already eating cruciferous vegetables and beans.

Isoflavones in soy and glucosinolates in cruciferous vegetables may be to blame for reducing the side effects of cancer treatment, the researchers said. Isoflavones bind to estrogen receptors and produce a weak estrogen effect. Glucosinolates affect metabolic enzymes that regulate inflammation and estrogen levels, thereby reducing the side effects of breast cancer treatment.

They also found that women who ate more soy had fewer joint problems, thinning hair and memory loss.