Low breast cancer risk is associated with high consumption of soy foods.
This study investigated the correlation between soy food intake and breast cancer risk. Using validated food frequency questionnaires, researchers examined the diets of 3,015 women living in Shanghai, China. The breast cancer odds ratios of all the participants in this study were also evaluated.
Researchers discovered that high consumption of soy foods significantly decreased breast cancer odds. The risk of developing breast cancer was found to be 30% lower among subjects in the highest quartile of soy food intake than those in the lowest quartile in this study. In addition, soy foods were found to have little or no anti-carcinogenic effect in women with high body mass index (BMI). The results of this study support the hypothesis that high consumption of soy foods may protect women against breast cancer.