Not All Soy Products Are Created Equal: Caution Needed in Interpretation of Research Results

Journal of Nutrition

Volumn 134, Issue 5, 2004, Pages

  Erdman Jr , John W ^a   Badger, Thomas M ^b   Lampe, Johanna W ^c   Setchell, Kenneth D R ^d   Messina, Mark ^e,f  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b UNIVERSITY OF ARKANSAS FOR MEDICAL SCIENCES   (United States)

^c Fred Hutchinson Cancer Research Center   (United States)

^d UNIVERSITY OF CINCINNATI COLLEGE OF MEDICINE   (United States)

^e Nutrition Matters Inc   (United States)

^f LOMA LINDA UNIVERSITY   (United States)

Author keywords

Genistein; Isoflavones; Soy; Soy protein

Indexed keywords

GENISTEIN; ISOFLAVONE DERIVATIVE;

CONFERENCE PAPER; CONSUMER; FOOD COMPOSITION; FOOD INTAKE; HUMAN; OUTCOMES RESEARCH; RISK BENEFIT ANALYSIS; SOYBEAN;

GLYCINE MAX;

EID: 2442476606     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/134.5.1229s     Document Type: Conference Paper

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