Tofu - Reduces ovarian cancer by 44%

Eating tofu can slash ovarian cancer risk | the Daily Mail
Eating tofu regularly can almost halve a woman's chances of developing ovarian cancer, according to researchers.

A study found that a daily portion of 10gm of the food, a meat substitute made from soya bean curd, cut the risk by 44 per cent.

This level of consumption releases around 3mg or more of isoflavones, the plant hormones in soya believed to protect against some forms of cancer and heart disease.

Scientists from the Northern California Cancer Centre carried out the research involving 100,000 active and retired teachers.

In total, 280 cases of ovarian cancer were diagnosed.