High consumption of soy foods may decrease breast cancer re-occurrence and mortality risks.
This study investigated the relationship between soy isoflavone consumption, tamoxifen intake, and breast cancer survival. Using a dietary questionnaire, researchers examined the soy food and tamoxifen intake of 5,042 breast cancer patients in China. The total mortality and breast cancer hazard ratios were assessed in all the subjects.
Researchers observed that high consumption of soy foods diminished the chances of breast cancer re-occurring after treatment in both users and non-users of tamixofen. Consuming large quantities of soy isoflavone products was also found to reduce total and breast cancer-related mortalities in this study. The findings of this study show that high intake of soy foods may increase breast cancer survival rates.