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Ovarian and Endometrial CancerSoy Foods Lower the Risk for Ovarian Cancer A new study from the American Journal of Epidemiology finds that soy foods may lower the risk for ovarian cancer. The California Teachers Study cohort analyzed dietary factors and incidence of ovarian cancer among 97,275 women. Those who consumed 3 milligrams of isoflavones (a phytoestrogen found in soy foods) per day had a 44 percent lower risk than women who consumed less than 1 milligram. Typical soy foods such as tofu or soymilk contain, on average, about 20 to 50 milligrams per serving depending on processing. Other than isoflavones, no significant evidence linked any other foods or nutrients with ovarian cancer risk. Chang ET, Lee VS, Canchola AJ, Clarke CA, et al. Diet and Risk of Ovarian Cancer in the California Teachers Study Cohort. Am J Epidemiol. Advance access published on January 8, 2007.
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