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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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Cancer Prevention
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7877355/
https://www.ncbi.nlm.nih.gov/pubmed/33340281
http://dx.doi.org/10.1002/cam4.3677

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7877355/
https://www.ncbi.nlm.nih.gov/pubmed/33340281
http://dx.doi.org/10.1002/cam4.3677

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