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There are two categories of soy.
This is the first epidemiological study to assess the relationship of soy and isoflavone intake and periodontal disease using a validated questionnaire with a broad range of categories of soy products.
Because the FFQ included only two soy food items, we designed a soy questionnaire (SQ) with 10 categories of soy foods that are commonly consumed in Hawaii: tofu, fried tofu, pressed tofu, green soybeans, miso, soybean sprouts, tofu skin, soy milk/drink, vegetarian meats, and fermented soybeans.
Because the FFQ included only two soy food items, one each for tofu and Western vegetarian meats, we designed an additional SQ with 10 categories of soy foods commonly consumed in Hawaii: tofu, fried tofu, pressed tofu, green soybeans, miso, soybean sprouts, tofu skin, soy milk/drink, vegetarian meats, and fermented soybeans.
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Trend tests regressing the mean of each category on soy intake were performed to investigate a possible relation between soy intake and the mammographic parameters.
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(See "The Joy of Soy").. Thomson Reuters contributed to this article.
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