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2003). , 2002). , 1997a,b). FUNCTIONAL FOODS Soy Protein Soy protein is the highest quality protein found in the plant kingdom, and it is eaten by two thirds of the world’s population. Interest in soy proteins and cancer prevention arose from the observation that naturally occurring chemicals within soy protein called soy isoflavones were able to inhibit the growth of both estrogen-receptor–positive and estrogen-receptor–negative breast cancer cells in vitro (Peterson and Barnes 1996). Soy protein naturally contains isoflavones, primarily genistein and daidzein, which are called phytoestrogens.

J. 2003. A prospective study of whole grains, fruits, vegetables and colon cancer risk. Cancer Causes Control 14: 959–970. L. 1994. Energy and macronutrient intakes of persons ages 2 months and over in the United States: Third National Health and Nutrition Examination Survey, Phase 1, 1988–91. US Government Printing Office, Vital and Health Statistics, Washington, DC. , and Barnes, S. 1994. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutr Cancer 21: 113–131. Milner, J.

1989. “Recommended Dietary Allowances,” 10th edition. National Academy Press, Washington, DC. Nationwide Food Consumption Survey. 1984. Nutrient intakes: individuals in 48 states, year 1977–78. US Dept. of Agriculture, Consumer Nutrition Division, HNIS, Hyattsville, MD. Report No. I-2. , and Watanbe, S. 1996. Dietary fatty acids— the n-6/n-3 balance and chronic elderly diseases. Excess linoleic acid and relative n-3 deficiency syndrome seen in Japan. Prog Lipid Res 35: 409–457. E. 2002. Fruit and vegetable consumption.

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A parametric empirical Bayes method for cancer screening using longitudinal observations of a biomar by Mcintosh M. W.

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