Soy and isoflavone consumption and risk of gastrointestinal cancer: a systematic review and meta-analysis

@article{Tse2014SoyAI,
  title={Soy and isoflavone consumption and risk of gastrointestinal cancer: a systematic review and meta-analysis},
  author={Genevieve Tse and Guy D. Eslick},
  journal={European Journal of Nutrition},
  year={2014},
  volume={55},
  pages={63-73}
}
  • G. TseG. Eslick
  • Published 1 February 2016
  • Medicine
  • European Journal of Nutrition
PurposeEvidence suggests that soy foods have chemoprotective properties that may reduce the risk of certain cancers such as breast and prostate cancer. However, data involving gastrointestinal (GI) have been limited, and the evidence remains controversial. This study aims to determine the potential relationship between dietary soy intake and GI cancer risk with an evaluation of the effects of isoflavone as an active soy constituent.MethodsRelevant studies were identified after literature search… 

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Dietary iso fl avone intake is associated with a reduced risk of myelodysplastic syndromes

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