ライフサイエンスコーパス: soy food

1 ep I diet (CD; 27% of energy as fat) with no soy food.

2 of the beneficial and anti-cancer effects of soy foods.

3 ces in BP associated with various intakes of soy foods.

4 , led to the current nutritional interest in soy foods.

5 preparations seem to be less effective than soy foods.

6 al plasma concentrations of adults consuming soy foods.

7 hat has hormonal effects in adults consuming soy foods.

8 he bioavailability of isoflavones from whole soy food and their bioactivities after cooking and diges

9 mine the association between usual intake of soy foods and BP.

10 effects of isoflavones have led some to view soy foods and isoflavone supplements as alternatives to

11 ecommended practices include using fermented soy foods and sprouting at least some of the legumes con

12 breast cancer cells has raised concern that soy foods, and especially isoflavone supplements, are co

13 aluating the effects of soy protein isolate, soy foods, and purified isoflavones on plasma lipid conc

14 Soy foods are rich in isoflavones, a major group of phyt

15 The hypocholesterolemic effects of soy foods are well established, and it has been suggeste

16 Each 5-g/d increment in intake of soy foods as assessed by dry weight [equivalent to appro

17 nalyses have challenged the effectiveness of soy foods as part of a cardiovascular risk reduction die

18 For example, data suggest that soy foods can potentially reduce ischemic heart disease

19 Women who consumed a high amount of soy foods consistently during adolescence and adulthood

20 be associated with the type and quantity of soy foods consumed.

21 ones and tamoxifen have led to concern about soy food consumption among breast cancer patients.

22 e properties, which has raised concern about soy food consumption among breast cancer survivors.

23 luated the association between postdiagnosis soy food consumption and breast cancer outcomes among US

24 o examine the association between legume and soy food consumption and self-reported type 2 DM.

25 Although concerns have been raised that soy food consumption may be harmful to breast cancer pat

26 This study suggests that soy food consumption may reduce lung cancer risk in nons

27 data on US and Chinese women, postdiagnosis soy food consumption of >/=10 mg isoflavones/d was assoc

28 No significant association with soy food consumption was found for postmenopausal breast

29 Among women with breast cancer, soy food consumption was significantly associated with d

30 Adult soy food consumption, measured either by soy protein or

31 Soy foods contain several components (isoflavones and am

32 ling an Asian diet in terms of total fat and soy food contents.

33 High intake of soy foods during adolescence was also associated with a

34 and have examined the effects of traditional soy foods (e.g., tofu), soy protein, or urinary excretio

35 Compared with the median intake of soy food, fully adjusted hazard ratios for total mortali

36 iomer produced by 20-30% of adults consuming soy foods, has selective affinity for estrogen receptor-

37 Soy foods have been a staple in Asia for centuries but t

38 Low intake of dietary fat and high intake of soy foods have been suggested to partly explain the lowe

39 Over the past 2 decades, soy foods have been the subject of a vast amount of rese

40 rtheless, there is substantial evidence that soy foods have the potential to address several conditio

41 es strong evidence of a protective effect of soy food intake against premenopausal breast cancer.

42 ntly reported an inverse association between soy food intake and lung cancer risk among nonsmoking wo

43 ere used to evaluate the association between soy food intake and overall survival.

44 ow incidence rates of breast cancer and high soy food intake in Japan.

45 The objective was to investigate whether soy food intake is associated with colorectal cancer ris

46 Whether adult soy food intake reduces breast cancer risk is unclear.

47 Usual soy food intake was assessed at baseline (1997-2000) and

48 Usual soy food intake was assessed at baseline and reassessed

49 Prediagnosis soy food intake was assessed at enrollment and reassesse

50 ent for potential confounding factors, total soy food intake was inversely associated with colorectal

51 After adjustment for potential confounders, soy food intake was inversely associated with subsequent

52 Soy food intake was treated as a time-dependent variable

53 uate the association of adolescent and adult soy food intake with breast cancer risk in a cohort of 7

54 ata from epidemiologic studies linking usual soy food intake with colorectal cancer are limited and i

55 s prospectively evaluated the association of soy food intake with lung cancer risk, overall and by tu

56 Soy food intake, as measured by either soy protein or so

57 Soy food is a rich source of isoflavones--a class of phy

58 men with lung cancer, prediagnosis intake of soy food is associated with better overall survival.

59 of this analysis suggest that consumption of soy foods is associated with a reduction in prostate can

60 ived from daidzin, an isoflavone abundant in soy foods, led to the current nutritional interest in so

61 c studies have shown that the consumption of soy foods may be associated with a reduction in cancer r

62 ospective study suggests that consumption of soy foods may reduce the risk of colorectal cancer in po

63 4%); high intake of fish (mean, 50.8 g/day), soy foods (mean, 142.3 g/day), and certain vegetables; l

64 on long-term effects of the usual intake of soy foods on BP in general populations.

65 does not provide evidence that ingestion of soy food or a VLFD significantly reduces estrogen concen

66 can be used to modulate aglycone content in soy food products.

67 om adults and infants who consumed different soy foods, pure genistein, or an isoflavone supplement w

68 ted in selecting soybeans to further improve soy food quality.

69 Soy foods reduced serum LDL cholesterol equally in both

70 flavone metabolism is key to the efficacy of soy foods remains to be established.

71 iet (25% of energy as fat) supplemented with soy food (SFD; 50 mg isoflavones/d), or a control Step I

72 and uterine fibroids; however, the intake of soy foods, the primary source of isoflavones, was low in

73 equol status determines the effectiveness of soy foods to lower LDL cholesterol and to raise HDL chol

74 siderable investigation of the potential for soy foods to reduce risk of breast cancer.

75 and epidemiologic data indicate that adding soy foods to the diet can contribute to the health of po

76 ighteen nursing mothers who were not feeding soy foods to their infants consumed one daily serving of

77 ng all patients showed that higher intake of soy food was associated with better overall survival aft

78 The usual intake of soy foods was assessed at baseline, and BP was measured

79 Usual intake of soy foods was inversely associated with both systolic an

80 Soy foods were provided for 1 mo at doses of 30-52 g/d f

81 ic fermentation (10 g polyfructans/d), or 3) soy foods with a low-carbohydrate diet (26% carbohydrate

82 f 30-52 g/d for the 3 studies as follows: 1) soy foods with either high-normal (73 mg/d) or low (10 m

83 l (73 mg/d) or low (10 mg/d) isoflavones, 2) soy foods with or without a prebiotic to enhance colonic

84 separately analyzed, studies on nonfermented soy foods yielded a combined RR/OR of 0.70 (95% CI: 0.56

85 0.56, 0.88; P = 0.01) and those on fermented soy foods yielded a combined RR/OR of 1.02 (95% CI: 0.73