Information courtesy of Soyfoods Association of North AmericaColon cancer is the third most prevalent cancer in the world, but lifestyle and diet can play important roles in prevention. A meta-analysis published in Scientific Reports analyzed the relationship between soy isoflavone – or plant phytoestrogens – consumed through soyfoods or supplements and risk of colon cancer. More than half of the population studies included traditional soyfoods such as tofu, soybeans, soymilk, and miso soup. The data revealed that consuming soy isoflavones was associated with a 23 percent reduction in colon cancer risk.Soy isoflavones have been shown to have a protective effect against cancer formation and the impact of radiation therapy. In addition, phenolic acids, plant sterol and protease inhibitors in soybeans have anti-cancer properties.