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

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 breast canc...

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Dades bibliogràfiques
Publicat a:Cancer Med
Autors principals: Shirabe, Ritsuko, Saito, Eiko, Sawada, Norie, Ishihara, Junko, Takachi, Ribeka, Abe, Sarah Krull, Shimazu, Taichi, Yamaji, Taiki, Goto, Atsushi, Iwasaki, Motoki, Inoue, Manami, Tsugane, Shoichiro
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2020
Matèries:
Cancer Prevention
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7877355/
https://ncbi.nlm.nih.gov/pubmed/33340281
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/cam4.3677
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