Is category ‘A’ status assigned to soy protein and coronary heart disease risk reduction health claim by the United States Food and Drug Administration still justifiable?-Reference-Cited by-同舟云学术

Is category ‘A’ status assigned to soy protein and coronary heart disease risk reduction health claim by the United States Food and Drug Administration still justifiable?

Published:2013-04 Issue:2 Volume:30 Page:121-132
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Girgih A.T.,Myrie S.B.,Aluko R.E.,Jones P.J.H.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference72 articles.

1. Western diet and Western diseases: some hormonal and biochemical mechanisms and associations;Adlercreutz;Scandinavian Journal of Clinical and Laboratory Investigation,1990

2. Soy protein effects on serum lipoproteins: a quality assessment and meta-analysis of randomized, controlled studies;Anderson;Journal of the American College of Nutrition,2011

3. Meta-analysis of the effects of soy protein intake on serum lipids;Anderson;New England Journal of Medicine,1995

4. Soy and cardiovascular disease: cholesterol lowering and beyond;Anthony;Journal of Nutrition,2000

5. Effects of the phytoestrogen genistein on some predictors of cardiovascular risk in osteopenic, postmenopausal women: a two-year randomized, double-blind, placebo-controlled study;Atteritano;Journal of Clinical Endocrinology and Metabolism,2007

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Plant protein-derived peptides: frontiers in sustainable food system and applications;Frontiers in Sustainable Food Systems;2024-04-10

2. Therapeutic potentials of ononin with mechanistic insights: A comprehensive review;Food Bioscience;2023-12

3. Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours;Cogent Chemistry;2020-01-01

4. Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review);Food Hydrocolloids;2019-06

5. Nanostructures of soy proteins for encapsulation of food bioactive ingredients;Biopolymer Nanostructures for Food Encapsulation Purposes;2019