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Soy foods, isoflavones, and breast cancer
Author(s) -
Kucuk Omer
Publication year - 2017
Publication title -
cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.052
H-Index - 304
eISSN - 1097-0142
pISSN - 0008-543X
DOI - 10.1002/cncr.30614
Subject(s) - medicine , isoflavones , soy isoflavones , breast cancer , cancer , environmental health , traditional medicine , oncology , food science , gynecology , biology
Recent data from Asia and North America indicate that soy foods may decrease the risk of breast cancer and improve the results of treatment in patients with breast cancer. Studying soy foods and isoflavones promises to be an exceptionally fertile area for a wide range of cancer researchers. See also pages 2070–9.