Moreover, soy food consumption was also associated with a lower risk of recurrence in ER-negative (highest vs. lowest quintile: HR = 0.64, 95% CI = 0.44-0.94) and ER+/PR+ (highest vs. lowest: HR = 0.65, 95% CI = 0.49-0.86) breast cancer patients [95]. The gene discussed is ESR1; the disease is breast cancer.