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...

Full description

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

Similar Items

Similar Items