An epidemiological analysis of data from more than 6,000 American and
Canadian women with breast cancer finds that post-diagnosis consumption of foods containing isoflavones — estrogen - like compounds primarily found in soy food — is associated with a 21 percent decrease in all - cause mortality.
In this past year, 69 % of cause related spending went to research and fellowship grants including a joint investment
with the
Canadian Institutes of Health Research (CIHR) of $ 6 million specifically targeting
breast cancer in young
women