Tofu cuts risk of ovarian cancer
Eating soya foods can almost halve the risk of ovarian cancer, according to scientists from the Northern Californian Cancer Centre. The diets of over 97,275 women were analysed, 280 of whom later developed ovarian cancer. Those who had consumed three milligrams of isoflavones (a plant hormone found in soya foods) each day had a 44 per cent lower risk of ovarian cancer than women who had consumed just one milligram per day. A small portion of tofu or small glass of soya milk will provide three milligrams of isoflavones.
Chang et al., 2007. Diet and Risk of Ovarian Cancer in the California Teachers Study Cohort. American Journal of Epidemiology. 165 (7) 802-813.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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