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Cited by 498

The DOI matches its Crossref record; 38 of the 38 references it cites were found in a registry or an index.

Soy, Soy Foods and Their Role in Vegetarian Diets

Open access
Rizzo, Gianluca, Baroni, Luciana·2018·Nutrients
DOI 10.3390/nu10010043
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Abstract

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 they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability.

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Metadata

Authors
Rizzo, G., & Baroni, L.
Venue
Nutrients
Publisher
MDPI AG
Published
2018-01-05
Volume
10
Issue
1
Pages
43
ISSN
2072-6643 (ISSN-L)
DOI
10.3390/nu10010043
OpenAlex
W2783782671
Cited by
498
References
38
FWCI
26.35
Type
journal article
Language
en
Open access
gold

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