{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T05:24:04Z","timestamp":1787203444320,"version":"build-2736575974"},"reference-count":75,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:00:00Z","timestamp":1787011200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100017662","name":"China National Center for Food Safety Risk Assessment","doi-asserted-by":"crossref","award":["CFSA 523Program"],"award-info":[{"award-number":["CFSA 523Program"]}],"id":[{"id":"10.13039\/100017662","id-type":"DOI","asserted-by":"crossref"}]},{"award":["CFSA 523Program"],"award-info":[{"award-number":["CFSA 523Program"]}],"id":[{"id":"https:\/\/ror.org\/03kcjz738","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Objective: This study assessed dietary soy isoflavone (SIF) intake among Chinese women \u226514 years, identified determinants, and evaluated adequacy against the Specific Proposed Level (SPL) in Chinese Dietary Reference Intakes, to inform targeted guidance. Methods: Intake was estimated using a distribution model combining 2017\u20132020 China National Food Consumption Survey data with SIF concentrations from food composition tables. Demographic differences and adequacy versus age-specific SPL were examined; supplemental doses were calculated for individuals below SPL. Results: Mean SIF intake was 14.77 mg\/standard person-day, generally low. Significant differences (p &lt; 0.05) were observed across most demographic subgroups except education. Higher mean intakes (mg\/day) were seen in women aged \u226565 years (16.20), rural residents (16.38), light activity level (15.17), annual income &gt; 100,000 CNY (15.51), manual laborers (16.11), and central China residents (highest, 21.01). Dried legumes and products, particularly tofu and its derivatives, contributed about 80% of total intake, with tofu-derived items accounting for 57.62\u201371.49%. Across all age groups, intake was significantly below the SPL, with &gt;96% of participants failing to meet the recommendation. To reach the SPL, premenopausal women require ~40 mg\/day supplemental SIF (equivalent to ~45 g soybeans\/products), while perimenopausal and postmenopausal women require ~60 mg\/day (~60 g soybeans\/products). Conclusions: Dietary SIF intake among Chinese women \u226514 years is substantially below the SPL, a deficit that may attenuate associated health benefits. As dried beans and bean products are the dominant contributors, promoting these foods represents a feasible strategy to improve population-level SIF adequacy.<\/jats:p>","DOI":"10.3390\/nu18162696","type":"journal-article","created":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T13:11:57Z","timestamp":1787058717000},"page":"2696","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Assessment of Dietary Soy Isoflavones Intake Among Women Aged 14 Years and Older in China: A Population-Based Cross-Sectional Study"],"prefix":"10.3390","volume":"18","author":[{"given":"Qiuyan","family":"Shi","sequence":"first","affiliation":[{"name":"School of Public Health, Hebei Medical University, Shijiazhuang 050017, China"},{"name":"NHC Key Lab of Food Safety Risk Assessment, Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5750-2245","authenticated-orcid":false,"given":"Fanglei","family":"Zhao","sequence":"additional","affiliation":[{"name":"NHC Key Lab of Food Safety Risk Assessment, Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feng","family":"Pan","sequence":"additional","affiliation":[{"name":"NHC Key Lab of Food Safety Risk Assessment, Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dechun","family":"Luan","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Hygiene, Liaoning Provincial Center for Disease Control and Prevention, Shenyang, 110172, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianwen","family":"Li","sequence":"additional","affiliation":[{"name":"School of Public Health, Hebei Medical University, Shijiazhuang 050017, China"},{"name":"NHC Key Lab of Food Safety Risk Assessment, Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3926-2644","authenticated-orcid":false,"given":"Yuxia","family":"Ma","sequence":"additional","affiliation":[{"name":"School of Public Health, Hebei Medical University, Shijiazhuang 050017, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"394","DOI":"10.1021\/jf00116a052","article-title":"Soybean isoflavones: Effect of environment and variety on composition","volume":"31","author":"Eldridge","year":"1983","journal-title":"J. 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