Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Preference for Soybean-based Foods and Isoflavone Intake in Female Adults Living in Daegu

대구 지역 성인 여성의 대두식품 기호도와 이소플라본 섭취량

  • Choi, Mi-Ja (Dept. of Food and Nutrition. Keimyung University) ;
  • Jung, Yun-Jung (Dept. of Food and Nutrition. Keimyung University) ;
  • Lee, Na-Kyung (Dept. of Food and Nutrition. Keimyung University)
  • 최미자 (계명대학교 식품영양학과) ;
  • 정윤정 (계명대학교 식품영양학과) ;
  • 이나경 (계명대학교 식품영양학과)
  • Received : 2009.04.20
  • Accepted : 2009.06.11
  • Published : 2009.06.30
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Abstract

This study investigated preferences toward soybean-based foods and levels of dietary isoflavone intake in female adults living in Daegu. In order to determine the subjects' attitudes toward soybean-based foods their degrees of recognition and preference along with intake frequency were examined. To estimate their isoflavone intake levels, a food frequency questionnaire and the 24-hour recall method were used. The average age, height, weight, and BMI of the subjects were 47.3 years, 159.6 cm, 56.4 kg, and 22.1 kg/$cm^2$, respectively. And their mean energy, protein, dietary fiber, calcium, and sodium intakes were 1,871.9 kcal, 81.1g, 23.2 g, 604.7 mg, and 5.07 g, respectively. The average amount of isoflavones consumed from soy foods was 29.49 mg/day(daidzein 13.14 mg/day and genistein 16.35 mg/day) as assessed by food frequency questionnaire, and by the 24-hour recall method the average amount was 22.97 mg/day (daidzein 10.10 mg/day and genistein 12.87 mg/day), showing that the food frequency questionnaire assessment amount was 6.52 mg higher than that by 24-hour recall method. The major food sources of the isoflavones were soybean paste and soybeans. For the subjects' degrees of recognition of soybean food, soybean paste received the highest score among the items. The results also showed that the most preferred soybean-based foods were soybean paste stew and soybean paste soup. Furthermore isoflavone intake was significantly higher in the postmenopausal women than in the premenopausal women. Overall, these data help elucidate the patterns and determinants of soy food consumption and also provide an assessment of dietary soy isoflavone intake in Korean women.

Keywords

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