Dietary isoflavone intake and all-cause mortality in breast cancer survivors: The Breast Cancer Family Registry.

Frequent consumption of soy foods may reduce total mortality risk in breast cancer survivors.

Soy foods are rich in isoflavones. This study was carried out to determine the association between dietary intake of isoflavones and total mortality risk in breast cancer survivors. Researchers followed 6,235 breast cancer patients enrolled in the Breast Cancer Family Registry and monitored their diets and mortality rates. They observed that patients who regularly consumed high soy diets had a 21% reduction in all-cause mortality risk compared to those who ate little or no soy foods. The findings of this study reveal that high dietary intake of soy foods may lower the odds of deaths from all causes in breast cancer patients.