Isoflavones in food associated with reduced mortality for women with some breast cancers

Higher intake of foods containing isoflavones, estrogen-like compounds primarily found in soy, is associated with reduced all-cause mortality in women with hormone-receptor-negative breast cancer and women not treated with hormone therapy as part of cancer treatment, report investigators.

from Diet and Weight Loss News -- ScienceDaily http://ift.tt/2lOEf54