A large, population-based cohort study of 5042 female breast cancer survivors in China revealed that soy food intake, as measured by either soy protein or soy isoflavone intake, was inversely associated with mortality and recurrence. The inverse association was evident among women with either estrogen receptor positive or estrogen receptor negative and similar findings were in both users and nonusers of tamoxifen. The authors concluded that among women with breast cancer, soy food consumption was significantly associated with decreased risk of death and recurrence.
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