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Increased consumption of soy foods may contribute positively to the prevention of endometrial cancer in women.
Frequent consumption of fermented soy foods may increase an individual’s chances of developing stomach cancer.
High intake of diets rich in soy foods and isoflavones may contribute positively to the prevention of breast cancer in premenopausal Japanese women.
Increased consumption of diets high in soy foods may cut down the risk of developing breast cancer in adolescent and premenopausal Chinese females.
Generous intake of soy foods and isoflavones may contribute positively to the prevention of bone fracture in postmenopausal women.
Diets high in fats may promote the development of breast cancer in women.
Frequent consumption of soy foods may reduce total mortality risk in breast cancer survivors.
Adequate intake of soy foods may help guard against the breast cancer development.
High consumers of isoflavone-rich soy foods are less likely to develop breast cancer than rare- or non-consumers.
Diets high in soy foods may protect women against endocrine-related gynecological cancers, such as ovarian and endometrial carcinomas.
