Nutrition

Research from the National Cancer Institute suggests that eating large quantities of soy-based foods as a child leads to a reduced risk of developing breast cancer later in life. Results show a nearly 60 percent decrease in risk.

"Childhood soy intake was significantly associated with reduced breast cancer risk in our study, suggesting that the timing of soy intake may be especially critical," said lead investigator, Larissa Korde, from the NCI's Clinical Genetics Branch.

This reduced risk is asscociated with the presence of soy isoflavones.

Although many studies suggest that soy consumption is highly beneficial in all age groups for reducing cancer risk, Korde states that positive results were seen more strongly and consistently with childhood intake.

The underlying reason for these results is unknown, but researchers suggest that soy isoflavones cause changes in the breast tissue that may increase resistance to carcinogens later on.