Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health
In the study to examine the attitudes and beliefs of soy foods consumers (SCs) versus nonconsumers (NCs) 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.
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