Overall, of the 44 case control studies, 32 showed that higher consumption of soy foods and/ or soy isoflavones was associated with lower risk for primary breast cancer [42-46,49-51,53,54,56-58,61-64,66,71-73,75,77-79,81,83], breast cancer mortality [55], or improved markers of prognosis (ER+ status vs receptor negative status) [74,82] among the overall study population. The gene discussed is ESR1; the disease is breast cancer.