"Soy Foods" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.
| Descriptor ID |
D045730
|
| MeSH Number(s) |
G07.203.200.775 G07.203.300.850.450.500 J02.350.775 J02.500.850.800.500
|
| Concept/Terms |
Soy Foods- Soy Foods
- Food, Soy
- Foods, Soy
- Soy Food
Soy Cheese- Soy Cheese
- Cheese, Soy
- Cheeses, Soy
- Soy Cheeses
Texturized Soy Protein- Texturized Soy Protein
- Protein, Texturized Soy
- Proteins, Texturized Soy
- Soy Protein, Texturized
- Soy Proteins, Texturized
- Texturized Soy Proteins
- Texturized Vegetable Protein
- Protein, Texturized Vegetable
- Vegetable Protein, Texturized
- Vegetable Proteins, Texturized
Tofu- Tofu
- Bean Curd, Soy
- Bean Curds, Soy
- Curd, Soy Bean
- Curds, Soy Bean
- Soy Bean Curd
- Soy Bean Curds
|
Below are MeSH descriptors whose meaning is more general than "Soy Foods".
Below are MeSH descriptors whose meaning is more specific than "Soy Foods".
This graph shows the total number of publications written about "Soy Foods" by people in this website by year, and whether "Soy Foods" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2003 | 1 | 0 | 1 |
| 2004 | 2 | 0 | 2 |
| 2005 | 2 | 1 | 3 |
| 2006 | 4 | 1 | 5 |
| 2007 | 1 | 0 | 1 |
| 2008 | 6 | 1 | 7 |
| 2009 | 3 | 0 | 3 |
| 2010 | 1 | 1 | 2 |
| 2011 | 2 | 0 | 2 |
| 2012 | 4 | 1 | 5 |
| 2013 | 4 | 0 | 4 |
| 2014 | 0 | 2 | 2 |
| 2016 | 1 | 0 | 1 |
| 2024 | 1 | 0 | 1 |
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click here.
Below are the most recent publications written about "Soy Foods" by people in Profiles.
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Iman MN, Haslam DE, Liang L, Guo K, Joshipura K, P?rez CM, Clish C, Tucker KL, Manson JE, Bhupathiraju SN, Fukusaki E, Lasky-Su J, Putri SP. Multidisciplinary approach combining food metabolomics and epidemiology identifies meglutol as an important bioactive metabolite in tempe, an Indonesian fermented food. Food Chem. 2024 Jul 15; 446:138744.
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Maskarinec G, Ju D, Morimoto Y, Franke AA, Stanczyk FZ. Soy Food Intake and Biomarkers of Breast Cancer Risk: Possible Difference in Asian Women? Nutr Cancer. 2017 01; 69(1):146-153.
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Morimoto Y, Maskarinec G, Park SY, Ettienne R, Matsuno RK, Long C, Steffen AD, Henderson BE, Kolonel LN, Le Marchand L, Wilkens LR. Dietary isoflavone intake is not statistically significantly associated with breast cancer risk in the Multiethnic Cohort. Br J Nutr. 2014 Sep 28; 112(6):976-83.
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Willcox DC, Scapagnini G, Willcox BJ. Healthy aging diets other than the Mediterranean: a focus on the Okinawan diet. Mech Ageing Dev. 2014 Mar-Apr; 136-137:148-62.
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Maskarinec G, Suzuki S, Pagano IS, Morimoto Y, Franke AA, Ehya H. Cytology in nipple aspirate fluid during a randomized soy food intervention among premenopausal women. Nutr Cancer. 2013; 65(8):1116-21.
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Harmon BE, Morimoto Y, Beckford F, Franke AA, Stanczyk FZ, Maskarinec G. Oestrogen levels in serum and urine of premenopausal women eating low and high amounts of meat. Public Health Nutr. 2014 Sep; 17(9):2087-93.
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Messina M, Caan BJ, Abrams DI, Hardy M, Maskarinec G. It's time for clinicians to reconsider their proscription against the use of soyfoods by breast cancer patients. Oncology (Williston Park). 2013 May; 27(5):430-7.
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Conroy SM, Maskarinec G, Park SY, Wilkens LR, Henderson BE, Kolonel LN. The effects of soy consumption before diagnosis on breast cancer survival: the Multiethnic Cohort Study. Nutr Cancer. 2013; 65(4):527-37.
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Maskarinec G. The human mammary gland as a target for isoflavones: how does the relation vary in individuals with different ethnicity? Planta Med. 2013 May; 79(7):554-61.
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Zhang X, Gao YT, Yang G, Li H, Cai Q, Xiang YB, Ji BT, Franke AA, Zheng W, Shu XO. Urinary isoflavonoids and risk of coronary heart disease. Int J Epidemiol. 2012 Oct; 41(5):1367-75.