Analysis of Isoflavones in Soy Foods

2003 ◽  
Vol 10 (1) ◽  
Author(s):  
Yu Chu Zhang ◽  
Steven J. Schwartz
Keyword(s):  
Soy Foods

Soy foods

2001 ◽  
Vol 11 (4) ◽  
pp. e4-e4
Author(s):  
Stephanie S. Clayton
Keyword(s):  
Soy Foods

Association between dietary patterns and risk of breast cancer in Chinese female population: a latent class analysis

2020 ◽  
pp. 1-24
Author(s):  
Shang Cao ◽  
Shurong Lu ◽  
Jinyi Zhou ◽  
Zheng Zhu ◽  
Wei Li ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Latent Class Analysis ◽  
Dietary Patterns ◽  
Latent Class ◽  
Chinese Women ◽  
Premenopausal Women ◽  
Positive Association ◽  
Class Analysis ◽  
Female Population ◽  
Soy Foods

ABSTRACT Objective: To determine if specific dietary patterns are associated with breast cancer risk in Chinese women. Design: Latent class analysis (LCA) was performed to identify generic dietary patterns based on daily food-frequency data. Setting: The Chinese Wuxi Exposure and Breast Cancer Study (2013-2014). Participants: A population-based case-control study (695 cases, 804 controls). Results: Four dietary patterns were identified, Prudent, Chinese traditional, Western, and Picky, the proportion in the controls and cases were 0.30/0.32/0.16/0.23 and 0.29/0.26/0.11/0.33, respectively. Women in Picky class were characterized by higher extreme probabilities of non-consumption on specific foods, the highest probabilities of consumption of pickled foods, and the lowest probabilities of consumption of cereals, soy foods, and nuts. Compared with Prudent class, Picky class was associated with a higher risk (OR=1.42, 95%CI=1.06, 1.90), while the relevant association was only in post- (OR=1.44, 95%CI=1.01, 2.05) but not premenopausal women. The Western class characterized by high-protein, -fat, and -sugar foods, the Chinese traditional class characterized by typical consumption of soy foods and white meat over red meat, both of them showed no difference in BC risk compared with Prudent class did. Conclusions: LCA capture the heterogeneity of individuals embedded in the population, could be a useful approach in the study of dietary pattern and disease. Our results indicated that the Picky class might have a positive association with the risk of breast cancer.

scholarly journals Dietary Soy Consumption and Cardiovascular Mortality among Chinese People with Type 2 Diabetes

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2513
Author(s):  
Xiaowen Wang ◽  
Jun Lv ◽  
Canqing Yu ◽  
Liming Li ◽  
Yonghua Hu ◽  
...  
Keyword(s):  
Myocardial Infarction ◽  
Acute Myocardial Infarction ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Food Consumption ◽  
Cardiovascular Mortality ◽  
International Classification Of Diseases ◽  
Cardiovascular Death ◽  
Soy Foods ◽  
Cox Proportional Hazard Regression

Randomized controlled trials showed that soy intervention significantly improved blood lipids in people with diabetes. We sought to prospectively examine the association of soy consumption with the risk of cardiovascular death among individuals with diabetes. A total of 26,139 participants with a history of diabetes were selected from the Chinese Kadoorie Biobank study. Soy food consumption was assessed by a food frequency questionnaire. Causes of death were coded by the 10th International Classification of Diseases. The Cox proportional hazard regression was used to compute the hazard ratios. During a median follow-up of 7.8 years, a total of 1626 deaths from cardiovascular disease (CVD) were recorded. Compared with individuals who never consumed soy foods, the multivariable-adjusted risks (95% confidence intervals) of CVD mortality were 0.92 (0.78, 1.09), 0.89 (0.75, 1.05), and 0.77 (0.62, 0.96) for those who consumed soy foods monthly, 1–3 days/week, and ≥4 days/week, respectively. For cause-specific cardiovascular mortality, significant inverse associations were observed for coronary heart disease and acute myocardial infarction. Higher soy food consumption was associated with a lower risk of cardiovascular death, especially death from coronary heart disease and acute myocardial infarction, in Chinese adults with diabetes.

scholarly journals Association between Soy Food and Dietary Soy Isoflavone Intake and the Risk of Cardiovascular Disease in Women: A Prospective Cohort Study in Korea

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1407
Author(s):  
Jihyun Im ◽  
Kyong Park
Keyword(s):  
Cardiovascular Disease ◽  
Postmenopausal Women ◽  
Premenopausal Women ◽  
Soy Isoflavones ◽  
Korean Women ◽  
Cvd Risk ◽  
Soy Isoflavone ◽  
Soy Foods ◽  
Cardiovascular Disease In Women

The association between soy food and soy isoflavone intake and cardiovascular disease (CVD) risk is uncertain, especially in women. We aimed to investigate this association in Korean women. We analyzed data from the Korean Genome and Epidemiology Study, including 4713 Korean women aged 40–69 years with no CVD or cancer at baseline. Dietary information was obtained using a validated semi-quantitative food frequency questionnaire, and the incidence of CVD was assessed using biennial self-reported questionnaires on medical history. The mean follow-up time was 7.4 years, during which 82 premenopausal and 200 postmenopausal women reported CVD incidence. The highest tofu, total soy foods, and dietary soy isoflavone intake groups were significantly associated with a decreased CVD risk in premenopausal women (tofu: hazard ratio (HR) 0.39; 95% confidence interval (CI), 0.19–0.80; total soy food: HR 0.36; 95% CI, 0.18–0.70; dietary soy isoflavones: HR 0.44; 95% CI, 0.22–0.89), whereas no association was observed in postmenopausal women. Other soy foods showed no association with CVD incidence. Dietary soy isoflavones and total soy foods are associated with a decreased CVD risk in premenopausal women. Among soy foods, only tofu showed significant health benefits.

scholarly journals The content of soyasaponin and soyasapogenol in soy foods and their estimated intake in the Japanese

2014 ◽  
Vol 2 (3) ◽  
pp. 289-297 ◽  
Author(s):  
Shuichi Kamo ◽  
Shunsuke Suzuki ◽  
Toshiro Sato
Keyword(s):  
Soy Foods

scholarly journals The Antioxidant Role of Soy and Soy Foods in Human Health

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 635
Author(s):  
Gianluca Rizzo
Keyword(s):  
Clinical Trials ◽  
Scientific Evidence ◽  
Antioxidant Properties ◽  
Oxygen Species ◽  
Healthy Foods ◽  
Bioactive Substances ◽  
Soy Foods ◽  
Antioxidant Mechanisms ◽  
Final Synthesis

Oxidative stress seems to play a role in many chronic diseases, such as cardiovascular diseases, diabetes, and some cancers. Research is always looking for effective approaches in the prevention and treatment of these pathologies with safe strategies. Given the central role of nutrition, the identification of beneficial healthy foods can be the best key to having a safe and at the same time effective approach. Soy has always aroused great scientific interest but often this attention is galvanized by the interaction with estrogen receptors and related consequences on health. However, soy, soy foods, and soy bioactive substances seem to have antioxidant properties, suggesting their role in quenching reactive oxygen species, although it was frequently mentioned but not studied in depth. The purpose of this review is to summarize the scientific evidence of the antioxidant properties of soy by identifying the human clinical trials available in the literature. A total of 58 manuscripts were individuated through the literature search for the final synthesis. Soy bioactive substances involved in redox processes appear to be multiple and their use seems promising. Other larger clinical trials with adequate standardization and adequate choice of biomarkers will fill the gap currently existing on the suggestive role of soy in antioxidant mechanisms.

Soy Foods and Health Promotion

2000 ◽  
Author(s):  
James Anderson ◽  
Belinda Smith ◽  
Kimberly Moore ◽  
Tammy Hanna
Keyword(s):  
Health Promotion ◽  
Soy Foods

scholarly journals Soy Intake and Risk of Type 2 Diabetes Among Japanese Men and Women: JACC Study

2022 ◽  
Vol 8 ◽  
Author(s):  
Fangyu Yan ◽  
Ehab S. Eshak ◽  
Kokoro Shirai ◽  
Jia-Yi Dong ◽  
Isao Muraki ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Inverse Association ◽  
Protective Effects ◽  
Dietary Intakes ◽  
Japanese Men ◽  
Men And Women ◽  
Overweight Women ◽  
Soy Foods ◽  
A Prospective Study

The evidence on the protective effects of soy foods against type 2 diabetes has been inconsistent. We thought to examine the association between the dietary intakes of soy and the risk of diabetes in a prospective study encompassing 21,925 healthy Japanese men and women aged 40–79 years. A validated self-administered food frequency questionnaire determined the intakes of soy, and their associations with risk of type 2 diabetes were evaluated by the logistic regression analysis. During the 5-year follow-up period, we observed 593 new cases of type 2 diabetes (302 in men and 291 in women). There was no association between dietary intakes of soy foods and the risk of type 2 diabetes among men. Whereas among women, higher tofu intake was inversely associated with risk of type 2 diabetes; the multivariable odds ratios (ORs) of type 2 diabetes were 0.92 (95% CI: 0.69–1.21) for 3–4 times per week and 0.67 (95% CI: 0.49–0.94) for almost daily (p-trend = 0.03) in reference to those consuming tofu less than 3 times per week. Intakes of boiled beans and miso soup were not associated with the risk in both genders. The inverse association tended to be more evident among overweight women and postmenopaused women. In conclusion, the frequency of tofu intake was inversely associated with the risk of type 2 diabetes among women.

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