Longitudinal study of soy food intake and blood pressure among middle-aged and elderly Chinese women-Reference-Cited by-同舟云学术

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Longitudinal study of soy food intake and blood pressure among middle-aged and elderly Chinese women

Published:2005-05-01 Issue:5 Volume:81 Page:1012-1017
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Yang Gong,Shu Xiao-Ou,Jin Fan,Zhang Xianglan,Li Hong-Lan,Li Qi,Gao Yu-Tang,Zheng Wei

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/81/5/1012/23875109/znu00505001012.pdf

Reference43 articles.

1. Meta-analysis of the effects of soy protein intake on serum lipids;Anderson;N Engl J Med,1995

2. Food labeling: health claims; soy protein and coronary heart disease;Food and Drug Administration, HHS;Fed Regist,1999

3. AHA Science Advisory: soy protein and cardiovascular disease: a statement for healthcare professionals from the Nutrition Committee of the AHA;Erdman;Circulation,2000

4. Isoflavones: their effects on cardiovascular risk and functions;Nestel;Curr Opin Lipidol,2003

5. Isoflavone phytoestrogens consumed in soy decrease F(2)-isoprostane concentrations and increase resistance of low-density lipoprotein to oxidation in humans;Wiseman;Am J Clin Nutr,2000

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1. Perspective: Observational Studies Involving Low-Soy Intake Populations Have Limited Ability for Providing Insight into the Health Effects of Soybean Isoflavones;Advances in Nutrition;2024-04

2. Einführung, Mythen und ernährungswissenschaftliche Grundlagen;Vegane und vegetarische Ernährung aus medizinischer Sicht;2024

3. Benefits of Soybean in the Era of Precision Medicine: A Review of Clinical Evidence;Journal of Microbiology and Biotechnology;2023-08-28

4. The health effects of soy: A reference guide for health professionals;Frontiers in Nutrition;2022-08-11

5. Perspective: Soybeans Can Help Address the Caloric and Protein Needs of a Growing Global Population;Frontiers in Nutrition;2022-05-06

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