Association between consumption of soy and risk of cardiovascular disease: A meta-analysis of observational studies-Reference-Cited by-同舟云学术

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Association between consumption of soy and risk of cardiovascular disease: A meta-analysis of observational studies

Published:2017-01-09 Issue:7 Volume:24 Page:735-747
ISSN:2047-4873
Container-title:European Journal of Preventive Cardiology
language:en
Short-container-title:Eur J Prev Cardiolog

Author:

Yan Zhaoli¹,Zhang Xinyue²,Li Chunlin³,Jiao Shouchun⁴,Dong Wenyao²

Affiliation:

1. Department of Neurosurgery, The Affiliated Hospital of Shandong Traditional Chinese Medicine University, China

2. Clinic Medical College, Shandong Traditional Chinese Medicine University, China

3. Department of Information, The Affiliated Hospital of Shandong Traditional Chinese Medicine University, China

4. Department of Rehabilitation, Laigang Hospital Affiliated to Taishan Medical College, China

Publisher

Oxford University Press (OUP)

Subject

Cardiology and Cardiovascular Medicine,Epidemiology

Link

http://journals.sagepub.com/doi/pdf/10.1177/2047487316686441

Reference52 articles.

1. Global Burden of Cardiovascular Diseases

2. Effects of black soy peptide supplementation on blood pressure and oxidative stress: a randomized controlled trial

3. Soy fiber improves weight loss and lipid profile in overweight and obese adults: A randomized controlled trial

4. Antidiabetic effects of fermented soybean products on type 2 diabetes

5. The effects of dietary and nutrient interventions on arterial stiffness: a systematic review

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1. Intakes of Dairy and Soy Products and 10-Year Coronary Heart Disease Risk in Korean Adults;Nutrients;2024-09-03

2. JCS 2023 Guideline on the Primary Prevention of Coronary Artery Disease;Circulation Journal;2024-04-25

3. European soybean to benefit people and the environment;Scientific Reports;2024-03-31

4. Different types of milk consumption and the risk of dementia: Analysis from a large-scale cohort study;Clinical Nutrition;2023-10

5. Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō;Frontiers in Microbiology;2023-09-28

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