Soy Foods Lower the Risk for Ovarian Cancer
January 19, 2007
A new study from the American Journal of Epidemiology finds that soy foods may lower the risk for ovarian cancer. Dietary factors and incidence of ovarian cancer were analyzed among 97,275 women from the California Teachers Study cohort. Those who consumed 3 milligrams of isoflavones (a phytoestrogen found in soy foods) per day had a 44 percent lower risk than women who consumed less than 1 milligram. Typical soy foods such as tofu or soymilk contain, on average, about 20 to 50 milligrams per serving depending on processing. Other than isoflavones, no significant evidence linked any other foods or nutrients with ovarian cancer risk.
Chang ET, Lee VS, Canchola AJ, Clarke CA, et al. Diet and Risk of Ovarian Cancer in the California Teachers Study Cohort. Am J Epidemiol. 2007 Jan 8; [Epub ahead of print].
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