Not All Soy Products Are Created Equal: Caution Needed in Interpretation of Research Results-Reference-Cited by-同舟云学术

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

Author:

Erdman John W.¹,Badger Thomas M.²,Lampe Johanna W.³,Setchell Kenneth D.R.⁴,Messina Mark⁵

Affiliation:

1. Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL 61801

2. Arkansas Children's Nutrition Center, University of Arkansas for Medical Sciences, Little Rock, AR 72202

3. Fred Hutchinson Cancer Research Center, Seattle, WA 98109

4. Cincinnati Children's Hospital Medical Center, Department of Pediatrics of the University of Cincinnati College of Medicine, Cincinnati, OH 45229

5. Nutrition Matters, Inc., Port Townsend, WA 98368 and Loma Linda University, Loma Linda, CA 92350

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

Reference31 articles.

1. Health claims: soy protein and risk of coronary heart disease (CHD). 21 CFR 101.82;U.S. Food and Drug Administration;Fed. Regist.,2002

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