|
|
Table 1.
Characteristics of the subjects and intake of soy products by men and women1
|
|
| Variable
|
Men
|
Women
|
|
n = 1242 |
n = 3596 |
|
| Age, y
|
60.0 ± 10.4 |
56.7 ± 10.4 |
| Body mass index, kg/m2
|
22.4 ± 5.7 |
22.2 ± 2.8 |
| Smoker, % |
44.6
|
7.2
|
| Soy product intake, g/d
|
25.1 ± 22.8 |
21.0 ± 16.7 |
| Tofu (soybean curd)
|
|
|
| Miso (bean paste)2
|
16.1 ± 11.0 |
14.0 ± 8.5 |
| Deep-fried tofu and fried bean curd
|
4.7 ± 7.3 |
4.8 ± 6.9 |
| Dried bean curd
|
0.3 ± 1.0 |
0.3 ± 0.9 |
| Fermented soybeans
|
3.7 ± 6.1 |
3.4 ± 5.5 |
| Soy milk
|
3.7 ± 32.8 |
3.4 ± 24.8 |
| Boiled soybeans
|
10.1 ± 16.1 |
7.5 ± 12.5 |
| Total soy products
|
63.6 ± 52.3 |
54.4 ± 40.0 |
| Total soy protein
|
8.00 ± 4.95 |
6.88 ± 4.06 |
|
|
1
Values are means ± SD except for smoking status.
|
|
2
Miso from miso soup and houba-miso.
|
|