Intake of soy by breast cancer patients is associated with improved survival rates, according to a study published in Cancer. Researchers followed 6,235 breast cancer patients and monitored diet records and mortality rates. Women with hormone-receptor-negative tumors who consumed the highest amounts of isoflavones from soy reduced their risk of dying from cancer by 21 percent over the course of 9.4 years, compared with those who consumed the least amount. These data lend credence to dietary interventions to improve survivability.
- Zhang FF, Haslam DE, Terry MB, et al. Dietary isoflavone intake and all-cause mortality in breast cancer survivors: the Breast Cancer Family Registry. Cancer. Published online March 6, 2017.