Be careful. Get your information from several sources.
Here's an article from the Institute for Food Research, what claims to be an independent group, in the UK on [link|http://www.ifrn.bbsrc.ac.uk/public/FoodInfoSheets/soya.html|soya]:
About two-thirds of all manufactured food products contain derivatives or ingredients made from soya.
I don't think you're going to get away from it easily.
Here's a link to a review article at NIH: [link|http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=8058523&query_hl=1|Soy intake and cancer risk: a review of the in vitro and in vivo data.]:
Of the 26 animal studies of experimental carcinogenesis in which diets containing soy or soybean isoflavones were employed, 17 (65%) reported protective effects. No studies reported soy intake increased tumor development. The epidemiological data are also inconsistent, although consumption of nonfermented soy products, such as soymilk and tofu, tended to be either protective or not associated with cancer risk; however, no consistent pattern was evident with the fermented soy products, such as miso. Protective effects were observed for both hormone- and nonhormone-related cancers. While a definitive statement that soy reduces cancer risk cannot be made at this time, there is sufficient evidence of a protective effect to warrant continued investigation.
[link|http://www.straightdope.com/classics/a3_087.html|Moderation] in one's diet is probably key. :-)
In short, don't take the repors on a single site at face value. Look around at all of the evidence if you're concerned. But mostly, be moderate in your diet - eat a variety of foods - and don't worry! Soy is not as bad as [link|http://news.bbc.co.uk/2/hi/europe/4088345.stm|dioxin], though you might think so from reading some of the sites out there. :-(
HTH.
Cheers,
Scott.
