Isoflavones in food associated with reduced mortality for women with some breast cancers

Higher intake of foods containing isoflavones, estrogen-like compounds primarily found in soy, is associated with reduced all-cause mortality in women with hormone-receptor-negative breast cancer and women not treated with hormone therapy as part of cancer treatment, report investigators.

from Top Health News – ScienceDaily http://bit.ly/2mwvp0j
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