Dosage Range

Soy foods contain variable amounts of isoflavones. Soy flour contains 1.3 mg/g of isoflavones, with tofu containing 0.4 mg/g, soy milk 0.25 mg/g, tempeh 0.4 mg/g, miso 0.92 mg/g, soy sauce 0.023 mg/g, soybean paste 0.57 mg/g and soy cheese 0.05 mg/g (Coward et al 1993). Soy isoflavones are also available in some functional food products. Although soy oils and lecithin are used in many food ingredients, the typical Western diet provides negligible isoflavones, whereas the typical Asian diet has 20-50 mg (Nagata et al 1998). The optimal dose required to have clinical effects is yet to be established; however, the benefits seen in epidemiological studies are achieved with approximately 50 mg/day of isoflavones (Setchell & Cassidy 1999).

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You Are What You Eat

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