Soy Foods Linked To Lower Breast Cancer Death Risk

Researchers at Vanderbilt-Ingram Cancer Center have found that a higher intake of soy foods was associated with a lower risk of death and breast cancer recurrence among breast cancer patients in China.

Xiao Ou Shu, M.D., Ph.D., professor of Medicine, was lead author on the study, published in the Dec. 9 issue of the Journal of the American Medical Association.

There had been a concern that soy foods could have an adverse effect on outcomes among these patients.

“Soy foods are rich in isoflavones, a major group of phytoestrogens that have been hypothesized to reduce the risk of breast cancer. However, the estrogen-like effect of isoflavones and the potential interaction between isoflavones and tamoxifen have led to concern about soy food consumption among breast cancer patients,” the authors write.

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