Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health
In the study of "Reported attitudes and beliefs toward soy food consumption of soy consumers versus nonconsumers in natural foods or mainstream grocery stores" by Schyver T, Smith C., posted in US National Library of Medicine National Institutes of Health, researchers found that Barriers to soy consumption included soy's image, a lack of familiarity with how to prepare soy foods, and a perception that soy
foods were an inadequate flavor substitute for animal-based products.
SCs' conversion to regular consumption was initiated by food
intolerances, an increased interest in health, or an adoption of a
vegetarian or natural foods lifestyle and was sustained because they
enjoyed the flavor. Many participants did not know why soy
was considered healthful, whereas others identified it as "heart
healthy," a source of protein, and good for women's health. Some SCs had
become concerned regarding the controversy surrounding breast cancer
and soy consumption and concluded that Improving soy's image and educating consumers on its preparation could increase soy consumption.
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