Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population-based cohort study.
Ritsuko ShirabeEiko SaitoNorie SawadaJunko IshiharaRibeka TakachiSarah Krull AbeTaichi ShimazuTaiki YamajiAtsushi GotoMotoki IwasakiMamami InoueShoichiro Tsuganenull nullPublished in: Cancer medicine (2020)
Our analyses showed that fermented soy foods had no association with overall breast cancer but may be associated with decreased risk of nonlocalized breast cancer.
Keyphrases