Soy consumption reduces risk of ischemic stroke: A case-control study in southern China

Neuroepidemiology

Volumn 33, Issue 2, 2009, Pages 111-116

  Liang, Wenbin ^a   Lee, Andy H ^a   Binns, Colin W ^a   Huang, Rongsheng ^b   Hu, Delong ^b   Shao, Hong ^c  

^a CURTIN UNIVERSITY   (Australia)

^b SHUNDE HOSPITAL OF SOUTHERN MEDICAL UNIVERSITY   (China)

^c Second People's Hospital of Foshan   (China)

Author keywords

Ischemic stroke; Soy food; Stroke risk

Indexed keywords

AGED; ARTICLE; CEREBROVASCULAR ACCIDENT; CHINA; CONTROLLED STUDY; DIETARY INTAKE; FEMALE; HUMAN; LIFESTYLE; MAJOR CLINICAL STUDY; MALE; SOYBEAN; SOYBEAN MILK;

AGED; BRAIN ISCHEMIA; CASE-CONTROL STUDIES; CHINA; DIET; FEMALE; FRUIT; HUMANS; LOGISTIC MODELS; MALE; MEAT; RISK; SOY FOODS; SOY MILK; STROKE; VEGETABLES;

EID: 66149132260     PISSN: 02515350     EISSN: None     Source Type: Journal    
DOI: 10.1159/000222093     Document Type: Article

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