Soy Foods Associated with Decreased Risk of Death in Women with Breast Cancer

JAMA — Abstract: Soy Food Intake and Breast Cancer Survival, December 9, 2009, Shu et al. 302 (22): 2437

Design, Setting, and Participants The Shanghai Breast Cancer Survival Study, a large, population-based cohort study of 5042 female breast cancer survivors in China. Women aged 20 to 75 years with diagnoses between March 2002 and April 2006 were recruited and followed up through June 2009. Information on cancer diagnosis and treatment, lifestyle exposures after cancer diagnosis, and disease progression was collected at approximately 6 months after cancer diagnosis and was reassessed at 3 follow-up interviews conducted at 18, 36, and 60 months after diagnosis. Annual record linkage with the Shanghai Vital Statistics Registry database was carried out to obtain survival information for participants who were lost to follow-up. Medical charts were reviewed to verify disease and treatment information.

Conclusion Among women with breast cancer, soy food consumption was significantly associated with decreased risk of death and recurrence.

Tofu anyone?

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