Health - Food - Science - Community
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.
Consistent consumption of soy isoflavones is associated with a decline in plasma concentrations of C-reactive protein in postmenopausal women.
Low incidence of breast cancer is associated with regions where high amounts of soy foods are consumed.
High dietary ingestion of isoflavones may significantly reduce breast cancer risk.
High dietary intake of soy isoflavones may help to reduce the blood pressure of individuals with hypertension.
Diets rich in foods high in soy isoflavones may help to improve the bone mineral density of the spine and reduce spine bone loss in menopausal 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.