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
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AbstractPurpose 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.
All Author(s) ListLiu ZM, Ho CS, Chen YM, Woo J
Journal nameEuropean Journal of Nutrition
Year2015
Month2
Day1
Volume Number54
Issue Number1
PublisherSPRINGER HEIDELBERG
Pages51 - 58
ISSN1436-6207
eISSN1436-6215
LanguagesEnglish-United Kingdom
KeywordsIsoflavones; Soy foods; Uric acid
Web of Science Subject CategoriesNutrition & Dietetics

Last updated on 2020-07-07 at 02:17