2. 豆類的優點（預防疾病、營養素）：
Messina V. Nutritional and health benefits of dried beans. Am J Clin Nutr. 2014 Jul;100 Suppl 1:437S-42S. doi: 10.3945/ajcn.113.071472. Epub 2014 May 28.
3. 痛風可以吃豆類：
Teng GG, Pan A, Yuan JM, Koh WP. Food Sources of Protein and Risk of Incident Gout in the Singapore Chinese Health Study. Arthritis Rheumatol. 2015 Jul;67(7):1933-42. doi: 10.1002/art.39115.
4. 美國痛風研究：
Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G. Purine-rich foods, dairy and protein intake, and the risk of gout in men. N Engl J Med. 2004 Mar 11;350(11):1093-103.
Messina M, Messina VL, Chan P. Soyfoods, hyperuricemia and gout: a review of the epidemiologic and clinical data. Asia Pac J Clin Nutr. 2011;20(3):347-58.Review.
5. 日本痛風研究：
Yamakita J, Yamamoto T, Moriwaki Y, Takahashi S, Tsutsumi Z, Higashino K. Effect of Tofu (bean curd) ingestion and on uric acid metabolism in healthy and gouty subjects. Adv Exp Med Biol. 1998;431:839-42.
6. 乳癌研究：
Caan BJ, Natarajan L, Parker B et al. (2011) Soy food consumption and breast cancer prognosis. Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 20, 854-858.
Doyle C, Kushi LH, Byers T et al. (2006) Nutrition and physical activity during and after cancer treatment: an American Cancer Society guide for informed choices. CA: a cancer journal for clinicians 56, 323-353.
Guha N, Kwan ML, Quesenberry CP, Jr. et al. (2009) Soy isoflavones and risk of cancer recurrence in a cohort of breast cancer survivors: the Life After Cancer Epidemiology study. Breast cancer research and treatment 118, 395-405.
Hsieh CY, Santell RC, Haslam SZ et al. (1998) Estrogenic effects of genistein on the growth of estrogen receptor-positive human breast cancer (MCF-7) cells in vitro and in vivo. Cancer research 58, 3833-3838.
Rock CL, Doyle C, Demark-Wahnefried W et al. (2012) Nutrition and physical activity guidelines for cancer survivors. CA: a cancer journal for clinicians 62, 243-274.
Setchell KD, Brown NM, Zhao X et al. (2011) Soy isoflavone phase II metabolism differs between rodents and humans: implications for the effect on breast cancer risk. The American journal of clinical nutrition 94, 1284-1294.
Shu XO, Zheng Y, Cai H et al. (2009) Soy food intake and breast cancer survival. Jama 302, 2437-2443.
7.吃素節能減碳：
Ruini LF, Ciati R, Pratesi CA, Marino M, Principato L, Vannuzzi E. Working toward Healthy and Sustainable Diets: The "Double Pyramid Model" Developed by the Barilla Center for Food and Nutrition to Raise Awareness about the Environmental and Nutritional Impact of Foods. Front Nutr. 2015 May 4;29.
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