From the 1National Institute of Health and Nutrition, Tokyo, Japan; 2University of Delaware, Newark, DE; 3Stanford University, Palo Alto, CA; 4University of Minnesota, St. Paul, MN; and 5Loma Linda University, Loma Linda, CA.
Received August 11, 2011; revised and accepted November 2, 2011.
Financial disclosure/conflicts of interest: Mark Messina is the executive director of the Soy Nutrition Institute and regularly consults for companies that manufacture and/or sell soy foods and/or soy supplements. Mindy S. Kurzer is a scientific adviser for the Soy Nutrition Institute.
Reprints will not be available.
All of the authors contributed substantially to the research works of study concept and design (M.M., K.T., and M.K.M.), extraction of data (K.T., M.M., M.K.M., F.K., and M.S.K.), meta-analysis/interpretation of data (K.T., M.M., F.K., and M.K.M.), draft of the manuscript (M.K.M., M.M., and K.T.), and critical revision of the manuscript for important intellectual content (M.K.M., K.T., M.M., M.S.K., and F.K.).
Address correspondence to: Mark Messina, PhD, Nutrition Matters, Inc. 439 Calhoun Street, Port Townsend, WA 98368. E-mail: [email protected]