Dietary isoflavone intake and all‐cause mortality in breast cancer survivors: The Breast Cancer Family Registry

BACKGROUND Soy foods possess both antiestrogenic and estrogen‐like properties. It remains controversial whether women diagnosed with breast cancer should be advised to eat more or less soy foods, especially for those who receive hormone therapies as part of cancer treatment. METHODS The association...

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Bibliographic Details
Published in:Cancer 2017-06, Vol.123 (11), p.2070-2079
Main Authors: Zhang, Fang Fang, Haslam, Danielle E., Terry, Mary Beth, Knight, Julia A., Andrulis, Irene L., Daly, Mary B., Buys, Saundra S., John, Esther M.
Format: Article
Language:English
Subjects:
Adult
Breast cancer
breast cancer survivors
Breast Neoplasms - metabolism
Breast Neoplasms - mortality
Cancer
Cancer therapies
Cause of Death
Cohort Studies
Confidence intervals
Diet
Diet - statistics & numerical data
Dietary intake
Endocrine therapy
Estrogens
Female
Food
Health risk assessment
Humans
isoflavone
Isoflavones
Middle Aged
Mortality
Oncology
Progesterone
Proportional Hazards Models
Receptors
Receptors, Estrogen - metabolism
Receptors, Progesterone - metabolism
Registries
soy
Soy products
survival
Survivors
Therapy
Tumors
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Summary:BACKGROUND Soy foods possess both antiestrogenic and estrogen‐like properties. It remains controversial whether women diagnosed with breast cancer should be advised to eat more or less soy foods, especially for those who receive hormone therapies as part of cancer treatment. METHODS The association of dietary intake of isoflavone, the major phytoestrogen in soy, with all‐cause mortality was examined in 6235 women with breast cancer enrolled in the Breast Cancer Family Registry. Dietary intake was assessed using a Food Frequency Questionnaire developed for the Hawaii‐Los Angeles Multiethnic Cohort among 5178 women who reported prediagnosis diet and 1664 women who reported postdiagnosis diet. Cox proportional‐hazard models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). RESULTS During a median follow‐up of 113 months (approximately 9.4 years), 1224 deaths were documented. A 21% decrease was observed in all‐cause mortality for women who had the highest versus lowest quartile of dietary isoflavone intake (≥1.5 vs 
ISSN:0008-543X
1097-0142
DOI:10.1002/cncr.30615