Study: Childhood soy intake was significantly associated with reduced breast cancer risk

They found that women who ate the most soy-based foods (such as tofu, miso, natto) during ages 5-11 reduced their risk of developing breast cancer by 58 percent, compared to women who ate the least amount. The corresponding reductions for adolescent and adult intake were about 25 percent.

The underlying mechanism is not known. However, Korde said that one hypothesis for the decreased risk associated with childhood intake is that soy isoflavones have estrogenic effects that cause changes in breast tissue, leading to decreased sensitivity to carcinogens. A similar protective effect has been found in studies of overweight girls, perhaps because fat tissue also secretes estrogens, she added.

» Search Childhood-Specific Tags: Breast Cancer Risk - soy isoflavones - soy intake
» American Association for Cancer Research