The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease

Sarah Jung; Rawiwan Sirirat; Alice Kim; Rita Amen; Amandeep Kaur; Alissa Ianchis; Keiji Oda; Ella Haddad; Joan Sabaté

doi:10.1093/CDN/NZAA045_042

The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease

Sarah Jung, Rawiwan Sirirat, Alice Kim, Rita Amen, Amandeep Kaur, Alissa Ianchis, Keiji Oda, Ella Haddad, Joan Sabaté

Research output: Contribution to journal › Article › peer-review

Original language	American English
Journal	Current Developments in Nutrition
Volume	4
DOIs	https://doi.org/10.1093/CDN/NZAA045_042
State	Published - Jun 1 2020

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Food Science
Medicine and Health Sciences

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title = "The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease",

author = "Sarah Jung and Rawiwan Sirirat and Alice Kim and Rita Amen and Amandeep Kaur and Alissa Ianchis and Keiji Oda and Ella Haddad and Joan Sabat{\'e}",

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T1 - The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease

AU - Jung, Sarah

AU - Sirirat, Rawiwan

AU - Kim, Alice

AU - Amen, Rita

AU - Kaur, Amandeep

AU - Ianchis, Alissa

AU - Oda, Keiji

AU - Haddad, Ella

AU - Sabaté, Joan

N1 - AbstractObjectives. Previous reports indicate that intake of some soy products may be associated with improvements in blood lipids but few studies examined fer

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DO - 10.1093/CDN/NZAA045_042

M3 - Article

VL - 4

JO - Current Developments in Nutrition

JF - Current Developments in Nutrition

ER -

The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease

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