Colon Cancer Prevention and Its Transcriptomics-Based Identification of Molecular Mechanisms by Dietary Intake of Soy Food

The study investigated the potential of soy foods in preventing colon cancer, focusing on the synergy of various bioactive compounds in soy rather than just soy isoflavones. Using heterozygous Pten+/− male mice, the research found that a 42-week soy-containing diet significantly reduced the incidence of colonic polyps by 45.4% compared to a soy-free diet. This suggested that soy foods might decrease the risk of colon cancer development. The study highlighted the importance of whole soy foods, which include proteins, peptides, phenolic acids, and saponins, in cancer prevention. RNA sequencing was ongoing to explore the molecular mechanisms behind these effects, emphasizing a 'whole food'-based dietary approach for cancer prevention.