54
References
Adie, M. M., & Krisnawati, A. (2018). Identification of soybean genotypes adaptive to tropical area and suitable for industry. In IOP Conference Series: Earth and Environmental Science (Vol. 102, No. 1, p. 012045). IOP Publishing.
https://doi.org/10.1088/1755-1315/102/1/012045
Aldillah, R. (2015). Proyeksi produksi dan konsumsi kedelai Indonesia. Jurnal Ekonomi Kuantitatif Terapan, 8(1), 44324.
Andayani, S. N., Lioe, H. N., Wijaya, C. H., & Ogawa, M. (2020). Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented
soybean and peanut products. Journal of Food Science, 85(3), 657-665.
https://doi.org/10.1111/1750-3841.14942
Anggraini, R., Februhartanty, J., Bardosono, S., Khusun, H., & Worsley, A. (2016). Food store choice among urban slum women is associated with consumption of energy-dense food. Asia Pacific Journal of Public Health, 28(5), 458-468.
https://doi.org/10.1177/1010539516646849
Arifin, B., Achsani, N. A., Martianto, D., Sari, L. K., & Firdaus, A. H. (2019). The future of Indonesian food consumption. Jurnal Ekonomi Indonesia, 8(1), 71-102.
https://doi.org/10.52813/jei.v8i1.13
Bonem, E. M., Ellsworth, P. C., & Gonzalez, R. (2015). Age differences in risk: Perceptions, intentions and domains. Journal of Behavioral Decision Making, 28(4), 317-330.
https://doi.org/10.1002/bdm.1848
55
Cade, J., Thompson, R., Burley, V., & Warm, D. (2002). Development, validation and utilisation of food-frequency questionnaires–a review. Public Health Nutrition, 5(4), 567-587. https://doi.org/10.1079/PHN2001318
Cai, J. S., Feng, J. Y., Ni, Z. J., Ma, R. H., Thakur, K., Wang, S., ... & Wei, Z. J. (2021). An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies. Trends in Food Science & Technology, 112, 676-689.
https://doi.org/10.1016/j.tifs.2021.04.039
Campbell, M. F. (2019). Soy protein product characteristics. In World Soybean Research Conference II: Proceedings (pp. 713-719). CRC Press.
Chatterjee, C., Gleddie, S., & Xiao, C. W. (2018). Soybean bioactive peptides and their functional properties. Nutrients, 10(9), 1211. https://doi.org/10.3390/nu10091211 Cheung, B., Kwan, M., Chan, R., Sea, M., & Woo, J. (2016). Potential of Asian natural
products for health in aging. Molecular Basis of Nutrition and Aging, 659-676.
http://dx.doi.org/10.1016/B978-0-12-801816-3.00047-9
Coates, J., Colaiezzi, B., Fiedler, J., Wirth, J., Lividini, K., & Rogers, B. (2012). Applying dietary assessment methods for food fortification and other nutrition programs. Global Alliance for Improved Nutrition.
Dao, M. C., Subar, A. F., Warthon-Medina, M., Cade, J. E., Burrows, T., Golley, R. K., ... &
Holmes, B. A. (2019). Dietary assessment toolkits: An overview. Public Health Nutrition, 22(3), 404-418. https://doi.org/10.1017%2FS1368980018002951
Destasari, A. N., Suharyono, & Yulianto, E. (2015). Pengaruh produksi kedelai dalam dan harga kedelai dunia terhadap volume impor kedelai di Indonesia (studi terhadap volume impor kedelai tahun 1996-2013). Jurnal Administrasi Bisnis (JAB), 1(1), 1-8.
56
Diez-Simon, C., Eichelsheim, C., Mumm, R., & Hall, R. D. (2020). Chemical and sensory characteristics of soy sauce: A review. Journal of Agricultural and Food Chemistry, 68(42), 11612-11630. https://doi.org/10.1021/acs.jafc.0c04274
Dong, J. Y., Kimura, T., Ikehara, S., Cui, M., Kawanishi, Y., Kimura, T., ... & Iso, H. (2021). Soy consumption and incidence of gestational diabetes mellitus: The Japan environment and children’s study. European Journal of Nutrition, 60, 897-904.
https://doi.org/10.1007/s00394-020-02294-1
Duan, Y., Qi, Q., Liu, Z., Zhang, M., & Liu, H. (2022). Soy consumption and serum uric acid levels: A systematic review and meta-analysis. Frontiers in Nutrition, 9, 975718.
https://doi.org/10.3389/fnut.2022.975718
Dukariya, G., Shah, S., Singh, G., & Kumar, A. (2020). Soybean and its products: Nutritional and health benefits. Journal of Nutritional Science and Healthy Diet, 1(2), 22-29.
Fan, Y., Wang, M., Li, Z., Jiang, H., Shi, J., Shi, X., ... & Ma, L. (2022). Intake of soy, soy isoflavones and soy protein and risk of cancer incidence and mortality. Frontiers in Nutrition, 9, 847421. https://doi.org/10.3389/fnut.2022.847421
Feliena, A. S. (2022, May 31). Assessment of knowledge, attitude, and practice (KAP) levels in relation to soy foods and the potential heart-health benefits from its consumption among adults aged 25-65 years in Jakarta. Indonesia International Institute for Life Sciences. http://repository.i3l.ac.id/jspui/handle/123456789/753
Fernandez-Raudales, D., Hoeflinger, J. L., Bringe, N. A., Cox, S. B., Dowd, S. E., Miller, M. J., &
Gonzalez de Mejia, E. (2012). Consumption of different soymilk formulations differentially affects the gut microbiomes of overweight and obese men. Gut Microbes, 3(6), 490–500. https://doi.org/10.4161/gmic.21578
57
Fitranti, D. Y., & Marthandaru, D. (2016). Pengaruh susu kedelai dan jahe terhadap kadar kolesterol total pada wanita hiperkolesterolemia. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 4(2), 89-95. https://doi.org/10.14710/jgi.4.2.89-95
Food and Agriculture Organization. (2018). Dietary assessment: A resource guide to method selection and application in low resource settings. Rome, Italy: Food and Agriculture Organization.
Food and Drug Administration. (1999). Food labeling: Health claims; soy protein and coronary heart disease. Federal Register, 64(206), 57700-57733.
Frankenfeld, C. L., Patterson, R. E., Kalhorn, T. F., Skor, H. E., Howald, W. N., & Lampe, J. W.
(2002). Validation of a soy food frequency questionnaire with plasma concentrations of isoflavones in US adults. Journal of the American Dietetic Association, 102(10), 1407–1413. https://doi.org/10.1016/s0002-8223(02)90313-5
Gibney, M. J., Lanham-New, S. A., Cassidy, A., & Vorster, H. H. (Eds.). (2013). Introduction to human nutrition. John Wiley & Sons.
Gibson, R. S. (2005). Principles of nutritional assessment. Oxford University Press.
Harsono, A., Harnowo, D., Ginting, E., & Elisabeth, D. A. A. (2021). Soybean in Indonesia:
Current status, challenges and opportunities to achieve self-sufficiency. In J. C.
Jimenez-Lopez, & A. Clemente (Eds.), Legumes research. IntechOpen.
https://doi.org/10.5772/intechopen.101264
Hasan, N., Suryani, E., & Hendrawan, R. (2015). Analysis of soybean production and demand to develop strategic policy of food self sufficiency: A system dynamics framework.
Procedia Computer Science, 72, 605-612. https://doi.org/10.1016/j.procs.2015.12.169 Hassan, S. M. (2013). Soybean, nutrition and health. In El-Shemy, H. A. (Ed.), Soybean - Bio-
active compounds. IntechOpen. https://doi.org/10.5772/54545
58
Hastuti, V. N., Murbawani, E. A., & Wijayanti, H. S. (2018). Hubungan asupan protein total dan protein kedelai terhadap kadar asam urat dalam darah wanita menopause. Journal of Nutrition College, 7(2), 54-60. https://doi.org/10.14710/jnc.v7i2.20823
Hatchett, R. (2019, April 9). Indonesia attaché office sees larger soy imports feeding growing domestic consumption. U.S. Soy. https://ussoy.org/indonesia-attache-office-sees- larger-soy-imports-feeding-growing-domestic-consumption/
Herlina, V. T., Lioe, H. N., Kusumaningrum, H. D., & Adawiyah, D. R. (2022). Nutritional composition of tauco as Indonesian fermented soybean paste. Journal of Ethnic Foods, 9(1), 1-17. https://doi.org/10.1186/s42779-022-00159-y
Hu, C., Wong, W. T., Wu, R., & Lai, W. F. (2020). Biochemistry and use of soybean isoflavones in functional food development. Critical Reviews in Food Science and Nutrition, 60(12), 2098-2112. https://doi.org/10.1080/10408398.2019.1630598
Im, J., & Park, K. (2021). Association between soy food and dietary soy isoflavone intake and the risk of cardiovascular disease in women: A prospective cohort study in Korea.
Nutrients, 13(5), 1407. https://doi.org/10.3390/nu13051407
Inoguchi, S., Ohashi, Y., Narai-Kanayama, A., Aso, K., Nakagaki, T., & Fujisawa, T. (2012).
Effects of non-fermented and fermented soybean milk intake on faecal microbiota and faecal metabolites in humans. International Journal of Food Sciences and Nutrition, 63(4), 402–410. https://doi.org/10.3109/09637486.2011.630992
Kamelia, M., Supriyadi, & Afif, D. N. Y. (2021). Gambaran konsumsi makanan olahan masyarakat pada masa pandemi Covid-19. Prosiding Penelitian Pendidikan dan Pengabdian 2021, 1(1), 1237-1247.
59
Ketnawa, S., & Ogawa, Y. (2021). In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans. Scientific Reports, 11(1), 14257.
https://doi.org/10.1038/s41598-021-93451-x
Kim, I. S. (2021). Current perspectives on the beneficial effects of soybean isoflavones and their metabolites for humans. Antioxidants, 10(7), 1064.
https://doi.org/10.3390/antiox10071064
Kirk, P., Patterson, R. E., & Lampe, J. (1999). Development of a soy food frequency questionnaire to estimate isoflavone consumption in US adults. Journal of the American Dietetic Association, 99(5), 558-563. https://doi.org/10.1016/S0002- 8223(99)00139-X
Knäuper, B., Carrière, K., Chamandy, M., Xu, Z., Schwarz, N., & Rosen, N. O. (2016). How aging affects self-reports. European Journal of Ageing, 13(2), 185–193.
https://doi.org/10.1007/s10433-016-0369-0
Kosečková, P., Zvěřina, O., Pruša, T., Coufalík, P., & Hrežová, E. (2020). Estimation of
cadmium load from soybeans and soy-based foods for vegetarians. Environmental Monitoring and Assessment, 192, 1-7. https://doi.org/10.1007/s10661-019-8034-7 Kou, T., Wang, Q., Cai, J., Song, J., Du, B., Zhao, K., Ma, Y., Geng, B., Zhang, Y., Han, X., Jiang,
M., Guo, H., Hu, B., Li, Z., Zhai, Y., & Zhang, C. (2017). Effect of soybean protein on blood pressure in postmenopausal women: A meta-analysis of randomized controlled trials. Food & Function, 8(8), 2663–2671. https://doi.org/10.1039/c6fo01845a
Li, H., Li, J., Shen, Y., Wang, J., & Zhou, D. (2017). Legume consumption and all-cause and cardiovascular disease mortality. BioMed Research International, 2017.
https://doi.org/10.1155/2017/8450618
60
Liu, K. (2015). Food use of whole soybeans. In Johnson, L. A., White, P. J., & Galloway, R.
(Eds.), Soybeans: Chemistry, production, processing, and utilization. Elsevier Science.
Liu, Z., Li, W., Sun, J., Liu, C., Zeng, Q., Huang, J., ... & Huo, J. (2004). Intake of soy foods and soy isoflavones by rural adult women in China. Asia Pacific Journal of Clinical Nutrition, 13(2).
Lowe, C., Sarma, H., Kelly, M., Kurscheid, J., Laksono, B., Amaral, S., ... & Gray, D. (2022).
Association of soybean-based food with the prevalence of anaemia among reproductive-aged men and women in rural Central Java, Indonesia. Public Health Nutrition, 25(12), 3401-3409. https://doi.org/10.1017/S1368980021005000
Machovina, B., Feeley, K. J., & Ripple, W. J. (2015). Biodiversity conservation: The key is reducing meat consumption. Science of the Total Environment, 536, 419-431.
https://doi.org/10.1016/j.scitotenv.2015.07.022
Malik, A., & Nainggolan, S. (2020). Factors affecting the import of soybean in Indonesia.
Jurnal Perspektif Pembiayaan dan Pembangunan Daerah, 8(5), 523-530.
https://doi.org/10.22437/ppd.v8i5.11015
Martín-Cabrejas, M. Á. (2019). Legumes: An overview. In Martín-Cabrejas, M. Á. (Ed.), Legumes: Nutritional quality, processing and potential health benefits (Vol. 8). Royal Society of Chemistry.
Masoodi, K. Z., Amin, I., Mansoor, S., Ahmed, N., Altay, V., & Ozturk, M. (2020). Botanicals from the Himalayas with anticancer potential: An emphasis on the Kashmir Himalayas.
In Ozturk, M., Egamberdieva, D., & Pešić, M. (Eds.), Biodiversity and Biomedicine (pp.
189-234). Academic Press. https://doi.org/10.1016/B978-0-12-819541-3.00011-6
61
Mefleh, M., Pasqualone, A., Caponio, F., & Faccia, M. (2022). Legumes as basic ingredients in the production of dairy‐free cheese alternatives: A review. Journal of the Science of Food and Agriculture, 102(1), 8-18. https://doi.org/10.1002/jsfa.11502
Messina, M. (2014). Soy foods, isoflavones, and the health of postmenopausal women. The American Journal of Clinical Nutrition, 100, 423S-430S.
https://doi.org/10.3945/ajcn.113.071464
Messina M. (2016). Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients, 8(12), 754. https://doi.org/10.3390/nu8120754
Messina, M., Duncan, A., Messina, V., Lynch, H., Kiel, J., & Erdman, J. W., Jr (2022). The health effects of soy: A reference guide for health professionals. Frontiers in Nutrition, 9, 970364. https://doi.org/10.3389/fnut.2022.970364
Messina, M., Shearer, G., & Petersen, K. (2021). Soybean oil lowers circulating cholesterol levels and coronary heart disease risk, and has no effect on markers of inflammation and oxidation. Nutrition, 89, 111343. https://doi.org/10.1016/j.nut.2021.111343 Ministry of Health of the Republic of Indonesia. (2014). Food photograph book. Ministry of
Health of the Republic of Indonesia.
Ministry of Health of the Republic of Indonesia. (2019). Angka kecukupan gizi. Ministry of Health of the Republic of Indonesia.
Mishra, P., Pandey, C. M., Singh, U., Gupta, A., Sahu, C., & Keshri, A. (2019). Descriptive statistics and normality tests for statistical data. Annals of Cardiac Anaesthesia, 22(1), 67–72. https://doi.org/10.4103/aca.ACA_157_18
Mubarik, F., Bhaskaran, K., Kho, S., Vereijken, C., Nambiar, S., Eussen, S., & Muhardi, L.
(2017). Development of food lists as a first step to develop a food frequency
62
questionnaire for toddlers in a multi‐ethnic population. Nutrition & Dietetics, 74(1), 11-
17. https://doi.org/10.1111/1747-0080.12323
Mutalazimah, M., Wijaya, Y. A., & Suswardany, D. L. (2020). Energy, protein intake and mid- upper arm circumference in pregnant women in boyolali regency, Indonesia.
Malaysian Journal of Medicine and Health Sciences, 16, 77-83.
Nakatsu, C. H., Armstrong, A., Clavijo, A. P., Martin, B. R., Barnes, S., & Weaver, C. M. (2014).
Fecal bacterial community changes associated with isoflavone metabolites in postmenopausal women after soy bar consumption. PloS One, 9(10), e108924.
https://doi.org/10.1371/journal.pone.0108924
Ningrum, I. H., Irianto, H., & Riptanti, E. W. (2018). Analysis of soybean production and import trends and its import factors in Indonesia. In IOP Conference Series: Earth and Environmental Science (Vol. 142, No. 1, p. 012059). IOP Publishing.
https://doi.org/10.1088/1755-1315/142/1/012059
Noor Hafizah, Y., Ang, L. C., Yap, F., Nurul Najwa, W., Cheah, W. L., Ruzita, A. T., ... & Poh, B.
K. (2019). Validity and reliability of a food frequency questionnaire (FFQ) to assess dietary intake of preschool children. International Journal of Environmental Research and Public Health, 16(23), 4722. https://doi.org/10.3390/ijerph16234722
Nugraha, I., Sutopo, W., Hisjam, M., & Oktyajati, N. (2020). The dynamic simulation model of local soybean competitiveness policy to support the soybean price stabilization. In IOP Conference Series: Materials Science and Engineering (Vol. 943, No. 1, p. 012046). IOP Publishing. https://doi.org/10.1088/1757-899X/943/1/012046
O’Keefe, S., Bianchi, L., & Sharman, J. (2015). Soybean nutrition. SM Journal of Nutrition and Metabolism, 1(2), 1006.
63
Peng, Y., Zhu, Q., Wang, B., & Ren, J. (2020). A cross-sectional study on interference control:
Age affects reactive control but not proactive control. PeerJ, 8, e8365.
https://doi.org/10.7717/peerj.8365
Pourhoseingholi, M. A., Vahedi, M., & Rahimzadeh, M. (2013). Sample size calculation in medical studies. Gastroenterology and Hepatology from Bed to Bench, 6(1), 14–17.
Pérez Rodrigo, C., Aranceta, J., Salvador, G., & Varela-Moreiras, G. (2015). Food frequency
questionnaires. Nutricion Hospitalaria, 31, 49–56.
https://doi.org/10.3305/nh.2015.31.sup3.8751
Qin, P., Wang, T., & Luo, Y. (2022). A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 7, 100265. https://doi.org/10.1016/j.jafr.2021.100265
Rachmah, Q., Kriengsinyos, W., Rojroongwasinkul, N., & Pongcharoen, T. (2021).
Development and validity of semi-quantitative food frequency questionnaire as a new research tool for sugar intake assessment among Indonesian adolescents. Heliyon, 7(6), e07288. https://doi.org/10.1016/j.heliyon.2021.e07288
Ranganathan, P., Pramesh, C. S., & Aggarwal, R. (2017). Common pitfalls in statistical analysis: Measures of agreement. Perspectives in Clinical Research, 8(4), 187–191.
https://doi.org/10.4103/picr.PICR_123_17
Rice, M. M., LaCroix, A. Z., Lampe, J. W., van Belle, G., Kestin, M., Sumitani, M., Graves, A. B.,
& Larson, E. B. (2001). Dietary soy isoflavone intake in older Japanese American women. Public Health Nutrition, 4(5), 943–952. https://doi.org/10.1079/phn2001150 Rivan, N. F. M., Shahar, S., Haron, H., Ambak, R., & Othman, F. (2018). Association between
intake of soy isoflavones and blood pressure among urban and rural Malaysian adults.
Malaysian Journal of Nutrition, 24, 381-393.
64
Rizzo, G., & Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10(1), 43. https://doi.org/10.3390/nu10010043
Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, 100413.
https://doi.org/10.1016/j.ijgfs.2021.100413
Rusticus, S. A., & Lovato, C. Y. (2014). Impact of sample size and variability on the power and type I error rates of equivalence tests: A simulation study. Practical Assessment, Research, and Evaluation, 19(1), 11. https://doi.org/10.7275/4s9m-4e81
Safitri, S. (2016). Hubungan konsumsi protein kedelai serta konsumsi serat makanan dengan kadar kolesterol total pada pasien Puskesmas Kedaton Bandar Lampung.
Saxena, S., & Rai, S. (2020). Okara?: A low-cost adsorbent for textile waste water treatment.
Res Biotica, 2(2), 26-29.
Sharif, Y., Sadeghi, O., Benisi-Kohansal, S., Azadbakht, L., & Esmaillzadeh, A. (2020). Legume and nuts consumption in relation to odds of breast cancer: A case-control study.
Nutrition and Cancer, 73(5), 750-759.
https://doi.org/10.1080/01635581.2020.1773874
Shim, J. S., Oh, K., & Kim, H. C. (2014). Dietary assessment methods in epidemiologic studies.
Epidemiology and Health, 36, e2014009. https://doi.org/10.4178/epih/e2014009 Shin, A., Lee, J., Lee, J., Park, M. S., Park, J. W., Park, S. C., ... & Kim, J. (2015). Isoflavone and
soyfood intake and colorectal cancer risk: A case-control study in Korea. PloS One, 10(11), e0143228. https://doi.org/10.1371/journal.pone.0143228
Singh, P., & Krishnaswamy, K. (2022). Sustainable zero-waste processing system for soybeans and soy by-product valorization. Trends in Food Science & Technology, 128, 331-344. https://doi.org/10.1016/j.tifs.2022.08.015
65
Song, Y., Liu, M., Yang, F. G., Cui, L. H., Lu, X. Y., & Chen, C. (2015). Dietary fibre and the risk of colorectal cancer: A case-control study. Asian Pacific Journal of Cancer Prevention, 16(9), 3747-3752. http://dx.doi.org/10.7314/APJCP.2015.16.9.3747
Svendsen, K., Henriksen, H. B., Østengen, B., Jacobs, D. R., Jr, Telle-Hansen, V. H., Carlsen, M.
H., & Retterstøl, K. (2018). Evaluation of a short food frequency questionnaire to assess cardiovascular disease-related diet and lifestyle factors. Food & Nutrition Research, 62. https://doi.org/10.29219/fnr.v62.1370
Thompson, F. E., & Subar, A. F. (2017). Dietary assessment methodology. In Coulston, A. M., Boushey, C. J., Ferruzzi, M. G., & Delahanty, L. M. (Eds.), Nutrition in the prevention and treatment of disease, 5-48. https://doi.org/10.1016/B978-0-12-802928-2.00001-1 Thrane, M., Paulsen, P. V., Orcutt, M. W., Krieger, T. M. (2017). Soy protein: Impacts,
production, and applications. In Nadathur, S. R., Wanasundara, J. P. D., & Scanlin, L.
(Eds.), Sustainable protein sources (pp. 23-45). Academic Press.
https://doi.org/10.1016/B978-0-12-802778-3.00002-0
United States Department of Agriculture. (2022). Food Data Central. Retrieved December 13, 2022, from https://fdc.nal.usda.gov/fdcapp.html#/food-details/174270/nutrients Voora, V., Larrea, C., & Bermudez, S. (2020). Global market report: Soybeans. Canada:
International Institute for Sustainable Development.
Wang, T., Qin, G. X., Sun, Z. W., & Zhao, Y. (2014). Advances of research on glycinin and β-
conglycinin: A review of two major soybean allergenic proteins. Critical Reviews in
Food Science and Nutrition, 54(7), 850–862.
https://doi.org/10.1080/10408398.2011.613534
66
Wang, Y., Luo, B., & Xiang, J. (2021). The association between soy intake and risk of gestational diabetes mellitus: A prospective cohort study. BMC Pregnancy and Childbirth, 21, 1-10. https://doi.org/10.1186/s12884-021-04175-9
Willett, W., & Sampson, L. (2013). Foods and nutrients. In Willett, W., Nutritional epidemiology (3rd ed.), pp. 17-33. USA: Oxford University Press.
Wolfe, R. R., Cifelli, A. M., Kostas, G., & Kim, I. Y. (2017). Optimizing protein intake in adults:
Interpretation and application of the recommended dietary allowance compared with the acceptable macronutrient distribution range. Advances in Nutrition, 8(2), 266–275.
https://doi.org/10.3945/an.116.013821
Xiao, C. W. (2008). Health effects of soy protein and isoflavones in humans. The Journal of Nutrition, 138(6), 1244S-1249S. https://doi.org/10.1093/jn/138.6.1244S
Yamagata, K., & Yamori, Y. (2021). Potential effects of soy isoflavones on the prevention of
metabolic syndrome. Molecules, 26(19), 5863.
https://doi.org/10.3390/molecules26195863
Yan, N., Li, N., Liu, W., Li, X., Liu, X., Zhang, P., ... & Zhao, Y. (2022). Validity and reliability of a semi-quantitative food frequency questionnaire in groups at high risk for cardiovascular diseases. Nutrition Journal, 21(1), 1-10.
https://doi.org/10.1186/s12937-022-00815-8
Yang, S., Park, Y., Lee, J., Choi, I. J., Kim, Y. W., Ryu, K. W., ... & Kim, J. (2017). Effects of soy product intake and interleukin genetic polymorphisms on early gastric cancer risk in Korea: A case-control study. Cancer Research and Treatment, 49(4), 1044-1056.
https://doi.org/10.4143/crt.2016.515
Zhu, Y. G., Yang, Y., & Mouritsen, O. G. (2023). Tofu—a diet for human and planetary health.
Soil Ecology Letters, 5(2), 220163. https://doi.org/10.1007/s42832-022-0163-1
