Table 3.
Major food contributors in Chinese women by language, Study of Women’s Health Across the Nation (SWAN) follow-up visit 5, 2001–2003, United States
| Total Phytoestrogen1 | English-speaking (N = 137) | Chinese speaking (N = 68) | |||
|---|---|---|---|---|---|
| % | Cumulative % | % | Cumulative % | ||
| Soy milk | 49.9% | Soy milk | 50.6% | ||
| Tofu, bean curd | 20.7% | 70.6% | Tofu, bean curd | 25.9% | 76.6% |
| Fresh green soybeans/edamame | 9.5% | 80.1% | Dry spiced tofu | 5.3% | 81.8% |
| Dry spiced tofu | 8.5% | 88.6% | Fermented soybeans/natto | 3.2% | 85.0% |
| Fermented soybeans/natto | 2.4% | 91.1% | Soybean sprouts | 2.9% | 87.9% |
| Meat subst, soy ptn, soy burger | 2.1% | 93.1% | Fresh green soybeans/edamame | 2.7% | 90.6% |
| Isoflavone2 | % | Cumulative % | Isoflavone | % | Cumulative % |
| Soy milk | 50.7% | Soy milk | 51.7% | ||
| Tofu, bean curd | 20.9% | 71.6% | Tofu, bean curd | 26.5% | 78.2% |
| Fresh green soybeans/edamame | 9.6% | 81.3% | Dry spiced tofu | 5.4% | 83.6% |
| Dry spiced tofu | 8.7% | 89.9% | Fermented soybeans/natto | 3.2% | 86.9% |
| Fermented soybeans/natto | 2.4% | 92.4% | Soybean sprouts | 2.9% | 89.8% |
| Meat substitute, soy protein, soy burger | 2.1% | 94.5% | Fresh green soybeans/edamame | 2.8% | 92.6% |
| Lignans3 | % | Cumulative % | Lignan | % | Cumulative % |
| Chinese herbs in soup or tea | 24.7% | Chinese herbs in soup or tea | 23.2% | ||
| Tea-Black/English | 12.8% | 37.5% | Tea-Black/English | 15.8% | 39.0% |
| Green tea (black tea nutrients) | 7.7% | 45.2% | Green leafy vegetables | 10.8% | 49.9% |
| Green leafy vegetables | 6.2% | 51.4% | Green tea (black tea nutrients) | 9.2% | 59.0% |
| Coffee, not de-caf | 5.4% | 56.8% | Coffee, not de-caf | 4.5% | 63.5% |
| Broccoli | 4.5% | 61.4% | Soy milk | 3.0% | 66.5% |
| Soy milk | 4.1% | 65.4% | Broccoli | 2.7% | 69.2% |
| Green salad | 3.3% | 68.8% | |||
| Fresh green soybeans/edamame | 2.2% | 71.0% | |||
| Olive oil, canola oil | 2.0% | 73.0% | |||
| Coumestrol | % | Cumulative % | Coumestrol | % | Cumulative % |
| Bean sprouts, regular | 53.5% | Bean sprouts, regular | 64.8% | ||
| Tofu, bean curd | 20.2% | 73.8% | Tofu, bean curd | 13.7% | 78.6% |
| Soybean sprouts | 10.5% | 84.3% | Soybean sprouts | 12.8% | 91.3% |
| Doughnuts, pastry | 10.2% | 94.5% | Doughnuts, pastry | 5.2% | 96.6% |
| Alfalfa sprouts | 2.9% | 97.4% | Alfalfa sprouts | 1.4% | 98.0% |
Total phytoestrogen includes daidzein, genistein, formononetin, glycitein, coumestrol, lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. The contribution of each food was calculated as the ratio of phytoestrogen provided by that food to the phytoestrogen intake from all foods consumed
Isoflavone includes daidzein, genistein, formononetin, and glycitein. The contribution of each food was calculated as the ratio of isoflavone by that food to the phytoestrogen intake from all foods consumed.
Lignan includes lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. The contribution of each food was calculated as the ratio of lignan provided by that food to the phytoestrogen intake from all foods consumed.
Only top major food contributors are presented in the table.