 Soy Foods
"Soy Foods" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.
| Descriptor ID |
D045730
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| MeSH Number(s) |
G07.203.300.850.450.500 J02.500.850.800.500
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| Concept/Terms |
Soy Foods- Soy Foods
- Food, Soy
- Foods, Soy
- Soy Food
Soy Cheese- Soy Cheese
- Cheese, Soy
- Cheeses, Soy
- Soy Cheeses
Texturized Soy Protein- Texturized Soy Protein
- Protein, Texturized Soy
- Proteins, Texturized Soy
- Soy Protein, Texturized
- Soy Proteins, Texturized
- Texturized Soy Proteins
- Texturized Vegetable Protein
- Protein, Texturized Vegetable
- Vegetable Protein, Texturized
- Vegetable Proteins, Texturized
Tofu- Tofu
- Bean Curd, Soy
- Bean Curds, Soy
- Curd, Soy Bean
- Curds, Soy Bean
- Soy Bean Curd
- Soy Bean Curds
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Below are MeSH descriptors whose meaning is more general than "Soy Foods".
Below are MeSH descriptors whose meaning is more specific than "Soy Foods".
This graph shows the total number of publications written about "Soy Foods" by people in this website by year, and whether "Soy Foods" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2011 | 1 | 0 | 1 | | 2013 | 0 | 1 | 1 |
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Below are the most recent publications written about "Soy Foods" by people in Profiles.
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Federly TJ, Jones BL, Dai H, Dinakar C. Interpretation of food specific immunoglobulin E levels in the context of total IgE. Ann Allergy Asthma Immunol. 2013 Jul; 111(1):20-4.
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McCarver G, Bhatia J, Chambers C, Clarke R, Etzel R, Foster W, Hoyer P, Leeder JS, Peters JM, Rissman E, Rybak M, Sherman C, Toppari J, Turner K. NTP-CERHR expert panel report on the developmental toxicity of soy infant formula. Birth Defects Res B Dev Reprod Toxicol. 2011 Oct; 92(5):421-68.
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