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Descriptor English: Soy Foods
Descriptor Spanish: Alimentos de Soja
Descriptor Portuguese: Alimentos de Soja
Descriptor French: Produits alimentaires à base de soja
Entry term(s): Bean Curd, Soy
Bean Curds, Soy
Cheese, Soy
Cheeses, Soy
Curd, Soy Bean
Curds, Soy Bean
Food, Soy
Foods, Soy
Miso
Natto
Protein, Texturized Soy
Protein, Texturized Vegetable
Proteins, Texturized Soy
Sauce, Soy
Soy Bean Curd
Soy Bean Curds
Soy Cheese
Soy Cheeses
Soy Food
Soy Protein, Texturized
Soy Proteins, Texturized
Soy Sauce
Tempeh
Texturized Soy Protein
Texturized Soy Proteins
Texturized Vegetable Protein
Tofu
Vegetable Protein, Texturized
Vegetable Proteins, Texturized
Tree number(s): G07.203.200.775
G07.203.300.850.450.500
J02.350.775
J02.500.850.800.500
VS2.001.001.002.033
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D045730
Scope note: Foods made from SOYBEANS. Soy foods are high in DIETARY PROTEINS and PHYTOESTROGENS such as ISOFLAVONES.
Annotation:
Allowable Qualifiers: AE adverse effects
AN analysis
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
Previous Indexing: Soybeans (1963-2003)
Public MeSH Note: 2004
History Note: 2004
DeCS ID: 38406
Unique ID: D045730
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 2004/01/01
Date of Entry: 2003/07/09
Revision Date: 2018/06/15
Soy Foods - Preferred
Concept UI M0449129
Scope note Foods made from SOYBEANS. Soy foods are high in DIETARY PROTEINS and PHYTOESTROGENS such as ISOFLAVONES.
Preferred term Soy Foods
Entry term(s) Food, Soy
Foods, Soy
Soy Food
Natto - Narrower
Concept UI M0449141
Scope note SOYBEANS fermented with NATTO BACTERIA.
Preferred term Natto
Soy Cheese - Narrower
Concept UI M0449140
Preferred term Soy Cheese
Entry term(s) Cheese, Soy
Cheeses, Soy
Soy Cheeses
Tempeh - Narrower
Concept UI M0449131
Preferred term Tempeh
Texturized Soy Protein - Narrower
Concept UI M0449279
Preferred term Texturized Soy Protein
Entry term(s) Protein, Texturized Soy
Protein, Texturized Vegetable
Proteins, Texturized Soy
Soy Protein, Texturized
Soy Proteins, Texturized
Texturized Soy Proteins
Texturized Vegetable Protein
Vegetable Protein, Texturized
Vegetable Proteins, Texturized
Tofu - Narrower
Concept UI M0449130
Preferred term Tofu
Entry term(s) Bean Curd, Soy
Bean Curds, Soy
Curd, Soy Bean
Curds, Soy Bean
Soy Bean Curd
Soy Bean Curds
Miso - Narrower
Concept UI M0449133
Preferred term Miso
Soy Sauce - Narrower
Concept UI M0449132
Preferred term Soy Sauce
Entry term(s) Sauce, Soy



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