2023-05-17 01:31:13
Isoflavones contribute to the prevention of breast and colon cancer. Salty ingredients are a problem
Doenjang is widely known as a traditional food that is good for the body. In particular, interest in ‘anti-cancer’ action is high. Soybean paste contains various nutrients from soybeans because soybeans (soybeans) are salted and fermented. However, because it is a salted food, it has the disadvantage of being too salty. What are the advantages and disadvantages of eating soybean paste for decades? Let’s learn regarding the health effects of soybean paste.
◆ Isoflavones in soybean paste… Contributes to the prevention of breast cancer, ovarian cancer and colorectal cancer
Soybean paste is rich in isoflavones. Isoflavones have a similar chemical structure to the female hormone estrogen, so they act similarly to estrogen in the human body. Estrogen acts as a risk factor for breast cancer, but isoflavones are known to reduce the risk of breast cancer rather than because they act as a substitute instead of hormones.
According to the National Cancer Information Center, isoflavones are effective in preventing not only breast cancer, but also ovarian, colon, endometrial, and prostate cancers. In addition, the genistein component contained in soybeans inhibits the growth and metastasis of cancer cells. Soybean paste and cheonggukjang, which are made by fermenting soybeans, are also high in isoflavones and genistein, and are more effective in preventing cancer than soybeans due to fermented products produced during the fermentation process.
◆ Although it is an anti-cancer food, the risk of cancer increases, why? high risk of stomach cancer
Doenjang has a lot of salt, so there is a study that continues to eat for a long time increases the risk of stomach cancer. This is because if the salty ingredient (sodium) irritates the gastric mucosa for a long time, cancer cells sprout. Smoking also increases the risk of stomach cancer. Therefore, doenjang has the opposite effect of increasing cancer risk and preventing cancer depending on the cooking method. It is desirable to eat soybean paste, which is a healthy food, but adjust the salt so that it is not salty.
It has been reported that Koreans who frequently eat salty foods (kimchi, salted fish) have a 10% higher incidence of stomach cancer than those who do not like salty foods. High-concentration salt stimulates the cells of the gastric mucosa and helps carcinogens in food to be well absorbed, which can become an indirect carcinogen. According to the National Health and Nutrition Examination Survey, it was found that a lot of salt was consumed through soybean paste, cabbage kimchi, soy sauce, ramen, red pepper paste, and bachelor kimchi.
◆ If you put a lot of vegetables in miso soup… salty ingredient reduction effect
It helps to reduce the saltiness of the miso soup by adding plenty of potassium-rich vegetables, zucchini, onions, potatoes, and tofu. Zucchini is also good for adding flavor to miso soup and increasing nutrients. Pumpkin is well digested and has a high content of vitamin A, which is good for eye health. The lutein component also slows down the deterioration of vision, so it is better for middle-aged people whose eyes are starting to age.
Like soybean paste, tofu made from soybeans can create a synergistic effect. Isoflavone promotes calcium absorption, slows bone damage, and contributes to the prevention of osteopenia by creating new bone tissue. It is rich in oligosaccharides, which are dietary fibers, so it is effective for intestinal health and bowel movement. Tofu is low in calories and high in water, reducing the salty taste of miso soup. It also has a great sense of satiety, which prevents overeating and has a weight loss effect. Placing a raw vegetable salad next to miso soup is also helpful.
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