Soy, Cruciferous Vegetables Associated with Fewer Common Side Effects of Breast Cancer Treatment
Lombardi Comprehensive Cancer Center at Georgetown UniversityConsuming soy foods (such as soy milk, tofu and edamame) and cruciferous vegetables (such as cabbages, kale, collard greens, bok choy, Brussels sprouts, and broccoli) may be associated with a reduction in common side effects of breast cancer treatment in breast cancer survivors, say a team of scientists.