Soy and Breast Cancer

Research in the United States found a higher content of isoflavones in soy products reduce the possibility of increasingly powerful attacks breast cancer.

In a study of 683 patients and 611 women without breast cancer is known to the participants who consumed isoflavones 30% lower risk of developing invasive cancer.

Specifically, researchers have found in postmenopausal women, those who consumed isoflavones, a 30% reduction in risk of disease, the first stage of risk of tumors was 70% higher and 60% lower risk of cancer two-stage breast. However, the effect of isoflavones on menopausal woman is not visible.

The study includes the contents of isoflavones, which are found only in a particular food antioxidants that offer protection against breast cancer. "Eat shown isoflavones to the characteristics of breast cancer affects more treatable and less severe," said researcher Anne Weaver of the University of Buffalo.