Women who eat traditional Japanese soy-based foods on a regular basis face lower risks of breast cancer, a government-sponsored study showed. Women who had high levels of genistein, a compound found in soybeans, had less of a chance of developing breast cancer than women with less of it, said the study by the National Cancer Center in Tokyo. Soybeans in Japan are eaten as tofu, miso soup or Japanese fermented beans known as "natto." The study followed approximately 25,000 women aged between 40 and 69 throughout Japan for an average of 10 and a half years.
Soy reduces breast cancer risk:
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