Table 2.
Distribution of daily soy and isoflavone intake in 3956 Japanese females1
| Variable | Mean (SD) |
| Total energy (kJ) | 7709.0 (2320.4) |
| Total soy product (g) | 45.0 (33.8) |
| Tofu (g) | 20.8 (22.0) |
| Tofu products (g) | 3.0 (5.8) |
| Fermented soybeans (g) | 10.2 (13.3) |
| Boiled soybeans (g) | 4.1 (9.4) |
| Miso (g) | 1.7 (5.3) |
| Miso soup (g) | 5.2 (4.6) |
| Soy protein (g) | 4.6 (3.5) |
| Isoflavone (mg) | 26.8 (21.7) |
| Daidzein (mg) | 10.1 (8.2) |
| Genistein (mg) | 16.7 (13.5) |
1Nutrition and food intake was adjusted for total energy intake using the residual method.