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Consuming a diet rich in fruits, vegetables, and soy foods may help to slash breast cancer risk in postmenopausal women.
Breast cancer is less likely to occur in women who consistently consumed soy foods during their adolescent life.
Adequate intake of soy foods may have a positive effect on plasma concentrations of homocysteine in premenopausal women.
Frequent consumption of soy foods may reduce total mortality risk in breast cancer survivors.
Frequent consumption of fermented soy foods may increase an individual’s chances of developing stomach cancer.
Adequate intake of soy foods may help guard against the breast cancer development.
High consumers of isoflavone-rich soy foods are less likely to develop breast cancer than rare- or non-consumers.
Diets high in soy foods may protect women against endocrine-related gynecological cancers, such as ovarian and endometrial carcinomas.
Diets high in fats may promote the development of breast cancer in women.