Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study

Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study

Abstract Background Although preclinical studies suggest that fermented soy foods may have a protective effect against breast cancer, no prospective cohort studies have examined this association. Objective Our study examined the association between fermented and nonfermented soy food intake and brea...

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Bibliographic Details
Main Authors: Ritsuko Shirabe, Eiko Saito, Norie Sawada, Junko Ishihara, Ribeka Takachi, Sarah Krull Abe, Taichi Shimazu, Taiki Yamaji, Atsushi Goto, Motoki Iwasaki, Manami Inoue, Shoichiro Tsugane, JPHC Study Group
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:Cancer Medicine
Subjects:
breast cancer
fermented soy
Japan
prospective cohort study
Online Access:https://doi.org/10.1002/cam4.3677

Internet

https://doi.org/10.1002/cam4.3677

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