High consumption of soy and other isoflavone-rich foods may be beneficial in the prevention of ovarian cancer.
This study evaluated the correlation between the intake of soy and other isoflavone-containing foods and the incidence of ovarian cancer in Southern China. With the aid of a validated and reliable semi-quantitative food frequency questionnaire, researchers studied the diets of 500 ovarian cancer patients and 500 healthy women recruited from 4 public hospitals in Guangzhou, Southern China.
Researchers observed that the ovarian cancer patients reported consuming lower amounts of soy and other isoflavone-containing foods than the healthy women. The result of this study add to the existing body of evidence that women can reduce their ovarian cancer risk by eating more soy and other isoflavone-rich foods.