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Soyfoods: Their Role in Disease Prevention and Treatment

  • Chapter
Soybeans

Abstract

The processing of soybeans produces a remarkable array of foods, making incorporating soyfoods into the diet quite easy. Traditional soyfoods such as tofu, soymilk, miso, and tempeh have been consumed for centuries by Asian populations and more recently by Western vegetarians. Modern soy products, such as soy flour, concentrates, isolates, and textured soy protein, have been used for several decades as functional ingredients by the food industry in industrialized nations (Table 10.1). From a nutritional perspective, soybeans and soyfoods have been primarily identified with their protein content, but during the past several years there has been much interest among clinicians and researchers in the potential role of soyfoods in preventing and treating chronic diseases. In fact, in 1994 (Mesa, Arizona) and 1996 (Brussels, Belgium), two international symposia were held solely to address these relationships.

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Messina, M.J. (1997). Soyfoods: Their Role in Disease Prevention and Treatment. In: Soybeans. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1763-4_10

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