Can soy intake affect serum uric acid level? Pooled analysis from two 6-month randomized controlled trials among Chinese postmenopausal women with prediabetes or prehypertension
Publication in refereed journal


引用次數
替代計量分析
.

其它資訊
摘要Purpose Hyperuricemia is a recognized risk factor for cardiovascular diseases. Soy foods contain a moderate amount of purine and may predispose to raised serum uric acid (UA). However, no study has examined the long-term effect of soy intake on UA levels. We examined whether consumption of soy foods and isoflavone extracts for 6 months altered serum UA.
著者Liu ZM, Ho CS, Chen YM, Woo J
期刊名稱European Journal of Nutrition
出版年份2015
月份2
日期1
卷號54
期次1
出版社SPRINGER HEIDELBERG
頁次51 - 58
國際標準期刊號1436-6207
電子國際標準期刊號1436-6215
語言英式英語
關鍵詞Isoflavones; Soy foods; Uric acid
Web of Science 學科類別Nutrition & Dietetics

上次更新時間 2021-14-10 於 00:30