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3291 - Isoflavonoids and Breast Cancer Risk Michelle D...

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Isoflavonoids and Breast Cancer Risk Michelle D. Holmes , MD, DrPH [email protected] harvard.edu
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Learning Objectives To understand the structure and food sources of isoflavonoids To understand the different types of research studies supporting an isoflavonoid-breast cancer link To understand recommendations for soy intake for average risk women and also for women with a personal or family history of breast cancer
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Performance Objectives Students should be able to evaluate new research findings on isoflavonoids and breast cancer in light of the previous evidence Be able to make recommendations on soy intake for average risk and high risk women based on the weight of present research evidence
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Interests I was trained as a primary care physician and have always had a strong interest in public health. I have always been interested in the impact of diet, exercise, and other lifestyle factors on chronic disease. I became an epidemiologist in mid career. My research focus is diet and cancer.
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Overview Structure, food sources of isoflavonoids Different types of studies supporting a isoflavonoid-breast cancer link international in vitro and animal case-control and cohort trials Recommendations
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Structure and Food Sources Flavonoids are plant-derived polyphenols Isoflavonoid subgroup weakly estrogenic examples: genistein, daidzein, equol
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Structure of Isoflavonoids and Estradiol Messina, Nutr Cancer 1994;21:113
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Intake 1 gram soybeans 2 mg isoflavonoids Typical daily intake: Asian countries 50-100 mg Western countries <1 mg
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International Data
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