NUTRITION WISE

| Sunday, June 29, 2008 12:28 AM PDT ∞

Q: Why does my doctor suggest that I avoid soy foods while I am taking an anti-estrogen medication to treat breast cancer?

A: Soy foods contain natural plant compounds called isoflavones that are referred to as phytoestrogens because they have estrogenlike activity. Note, however, that this is a much weaker form than our body's natural estrogen. Women who have or have had hormone-sensitive breast cancers often question whether it's safe for them to eat these phytoestrogen-containing foods.

Researchers now say that eating up to three standard servings a day of traditional whole-soy foods is probably safe for these women. However, to avoid any chance of these compounds interfering with anti-estrogen medications, many experts advise against eating soy foods while taking those medicines.

Foods that these women should avoid include: tofu, tempeh, edamame, soy nuts, soymilk, soy flour, textured soy protein (often in meatless crumbles) and soy protein isolate. Soybean oil and soy sauce, which do not contain isoflavones, are safe to consume.

Q: How can I tell whether my baby gets enough milk if I breastfeed?

A: The baby's doctor will make sure your baby is gaining weight appropriately, an important sign the infant is drinking enough milk. Soiled diapers are another sign of adequate intake. Starting at three to four days old, your baby should have at least five to six wet diapers each day with pale yellow urine.

Although it can be frustrating not to see how much breast milk your baby is taking, rest assured that most infants are excellent managers of intake ---- drinking just enough milk to satisfy them. In fact, it is often the caregivers of bottle-fed infants who nudge the baby to "finish off" a certain amount of milk. Some researchers theorize that learning to self-regulate intake early on may help establish a lifelong ability to appropriately regulate food consumption ---- considered a key factor in weight control.

Q: With all the margarine choices today, how can I tell which is best?

A: The primary nutritional advantage of margarine over butter is its far lower saturated fat content. Savvy shoppers should start by comparing margarine labels to find those products with the lowest total value of saturated fat plus trans fat. Tub and liquid products tend to be lowest in trans fat. If you primarily use margarine as a spread and are looking for ways to cut calories, you might want to consider a spread with added water and a lower fat content. Note, however, that products extra low in fat usually won't work for baking.

Margarines and spreads can also vary in terms of fortification, with some manufacturers adding vitamins like D and E or omega-3 fats. For optimal nutrition, use only modest amounts of margarine, choosing healthful oils like olive and canola for most of your added fat.

If you only use margarine sparingly, the specifics of your choice beyond the basics of calories, saturated fat and trans fat will probably not make a major health difference. So choose a product whose taste and texture you like best among the healthiest choices.

Karen Collins is a registered dietitian who writes for the American Institute for Cancer Research. Visit www.aicr.org.

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