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Soyfoods

 
National Institutes of Health

Papers overview

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Highly Cited
2003
Highly Cited
2003
Soy, isoflavones, and breast cancer risk in Japan.
BACKGROUND Although isoflavones, such as those found in soy, have been shown to inhibit breast cancer in laboratory studies… Expand
Highly Cited
2003
Highly Cited
2003
Determinants of circulating insulin-like growth factor I and insulin-like growth factor binding protein 3 concentrations in a cohort of Singapore men and women.
Variation in the circulating concentrations of the insulin-like growth factor (IGF) system has been implicated in the etiology of… Expand
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Highly Cited
2002
Highly Cited
2002
Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women.
BACKGROUND Many of the benefits of soy have been attributed to soy isoflavones. OBJECTIVE The objective was to determine the… Expand
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Highly Cited
2001
Highly Cited
2001
Soyfood intake during adolescence and subsequent risk of breast cancer among Chinese women.
  • X. Shu, F. Jin, +6 authors W. Zheng
  • Cancer epidemiology, biomarkers & prevention : a…
  • 2001
    • Corpus ID: 9473275
Many experimental but few epidemiological studies have suggested that soyfoods and their constituents have cancer-inhibitory… Expand
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Highly Cited
2001
Highly Cited
2001
Population-based case–control study of soyfood intake and breast cancer risk in Shanghai
We evaluated the association of soyfood intake and breast cancer risk in a population-based case–control study among Chinese… Expand
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Highly Cited
2000
Highly Cited
2000
Vegetables, fruits, legumes and prostate cancer: a multiethnic case-control study.
The evidence for a protective effect of vegetables, fruits, and legumes against prostate cancer is weak and inconsistent. We… Expand
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Review
1999
Review
1999
Cardiovascular and renal benefits of dry bean and soybean intake.
Dry beans and soybeans are nutrient-dense, fiber-rich, and are high-quality sources of protein. Protective and therapeutic… Expand
Highly Cited
1998
Highly Cited
1998
Chemical modification of isoflavones in soyfoods during cooking and processing.
The principal chemical forms of isoflavones in soybean are their 6''-O-malonyl-beta-glucoside (6OMalGlc) conjugates. Experiments… Expand
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Highly Cited
1998
Highly Cited
1998
Influence of soybean processing, habitual diet, and soy dose on urinary isoflavonoid excretion.
In an attempt to explain the wide individual variation seen in urinary isoflavonoid phytoestrogen excretion, we conducted a… Expand
Review
1991
Review
1991
Increasing use of soyfoods and their potential role in cancer prevention.
The United States produces approximately half of the world's soybeans. Although most of what is produced is used as animal feed… Expand
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