Isoflavone consumption linked to decrease in mortality for some breast cancer patient

[News]

An epidemiological analysis of data from more than 6,000 American and Canadian women with breast cancer finds that post-diagnosis consumption of foods containing isoflavones—estrogen-like compounds primarily found in soy food—is associated with a 21 percent decrease in all-cause mortality.

More... (http://www.news-medical.net/news/20170306/Isoflavone-consumption-linked-to-decrease-in-mortality-for-some-breast-cancer-patients.aspx)