Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies.

Compared with the lowest total soy product consumption of subjects, cancer risk of the highest total soy product consumption was reduced by 31% (RR: 0.69; 95% CI: 0.60; 0.80) in the pooled estimates, with highly significant heterogeneity among the studies ( I 2 = 82.7%, p < 0.001) ( Figure 2 A, Table 2 , Supplemental Table S4 ).

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