Increased consumption of soy foods may contribute positively to the prevention of endometrial cancer in women.
This research work examined the association between the consumption of soy foods and endometrial cancer risk. Researchers reviewed dietary and clinical data obtained from 20 published studies on the subject. They observed that women with higher intake of soy foods had low endometrial cancer risk. This endometrial cancer inhibitory effect of soy foods was found to be stronger for unfermented soy foods and in postmenopausal women. The findings of this meta-analysis indicate that soy foods, particularly unfermented soy foods, may confer significant protection against endometrial cancer.