Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In
Western countries, soybeans have been introduced about a hundred years ago and recently …

Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but
over the past 25 years these foods have been rigorously investigated for their role in chronic …

Scientific advancements in recent years have shed new light on the relationship between
diet and human health. Nutrients play an important role in the prevention of many civilization …

A cancer protective effect from plant-derived foods has been found with uncommon
consistency in epidemiologic studies. However, it has been difficult to identify specific …

Nonstarch polysaccharides (NSPs) occur naturally in many foods. The physiochemical and
biological properties of these compounds correspond to dietary fiber. Nonstarch …

Soy protein and isoflavones (phytoestrogens) have gained considerable attention for their
potential role in improving risk factors for cardiovascular disease. This scientific advisory …

Interest in relationship between diet and ageing is growing. Research has shown that
dietary calorie restriction and some antioxidants extend lifespan in various ageing models …

Numbers of epidemiologic studies assessing soy consumption and risk of breast cancer
have yielded inconsistent results. We aimed to examine the association between soy …

Phyto-oestrogens have been suggested to have a preventive effect against various cancers.
This review includes a discussion of the consumption of phyto-oestrogen-rich foods such as …

Over the past 2 decades, soy foods have been the subject of a vast amount of research,
primarily because they are uniquely rich sources of isoflavones. Isoflavones are classified as …