Is there any relationship between consumption of soyfoods and breast cancer risk?
Yes, women who eat more soyfoods have a lower risk of developing breast cancer, compared to those who eat less soyfoods. Eating soyfoods at any age, especially when soy is consumed during childhood and adolescence, as part of a healthy diet appears to protect against developing breast cancer. In a study that showed a protective effect of soy against breast cancer, the median intake of soy among those who consumed the most soy was 2 times per week for adults, 3 times per week for adolescents, and 2½ times per week for children. Eating soyfoods early in life may be one of the factors that explains why Asian women have lower breast cancer rates, as low as one-fifth that of Western women. In addition, recent research suggests that there is not an increased risk of breast cancer for post-menopausal women, women at-risk of developing breast cancer and breast cancer survivors who consume soyfoods. (32 – 38) Learn more about soy safety.
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