Isoflavones from soy foods do not increase breast cancer recurrence risks said researchers at the American Association for Cancer Research annual meeting. Isoflavones have estrogen-like properties, prompting some survivors to avoid soy foods. The study reviewed questionnaires on the eating habits of 9515 women in trials of breast cancer survivors. At a median follow-up of 7.4 years, recurrence risk was 35% lower and overall mortality was reduced 17% in the 10% of women who ate the most soy foods. Investigators did not examine the effects of isoflavones from soy supplementation.
