This study was published in Cancer Epidemiology, Biomarkers and Prevention 2005 Jan;14(1):81-90
Study title and authors:
Food and botanical groupings and risk of breast cancer: a case-control study in Shanghai, China.
Shannon J, Ray R, Wu C, Nelson Z, Gao DL, Li W, Hu W, Lampe J, Horner N, Satia J, Patterson R, Fitzgibbons D, Porter P, Thomas D.
Oregon Health and Sciences University, Public Health and Preventive Medicine, 3181 Southwest Jackson Park Road, CSB669, Portland, OR 97239, USA. firstname.lastname@example.org
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15668480
The study investigated the association of diet with the incidence of breast cancer. The study included 378 women with breast cancer and 1,070 controls.
The study found:
(a) Women that ate the most unfermented soyfoods had a 22% increased risk of breast cancer compared to women who ate the least unfermented soyfoods.
(b) Women that ate the most eggs had a 46% decreased risk of breast cancer compared to women who ate the least eggs.
The data from the study shows that unfermented soyfood consumption increases the risk of breast cancer whereas egg consumption lowers the risk of breast cancer.