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Furanone content (a processing byproduct in many foods) came under the gun with respect to certain soy sauce processing techniques.  Contrary to an early study by Wakabayashi et al,  Pariza et al showed that furanone in soy sauce (a condiment) was an anticarcinogen whose effect was enhanced by nitrite, preventing initiation and promotion of benzo[a]pyrene-induced forestomach neoplasia in mice, inhibiting forestomach carcinogenesis, as well as acting as an antioxidant more potent than ascorbate.  Soy sauce is so processed as to not be recognizable as a soy-food; it contains many compounds which do not enter in to the discussion of soybean nutrition and phytopharmacology.  Overall, soy acts as an anti-carcinogen, it blocks nitrosamine formation in vivo better than ascorbate (nitrates in meat otherwise react in the gut with amino acids to form nitrosamine carcinogens) and soy prevents carcinogenic P450 metabolism of the hepatic procarcinogen benzo[a]pyrene.