Soy Foods: Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.Isoflavones: 3-Phenylchromones. Isomeric form of FLAVONOIDS in which the benzene group is attached to the 3 position of the benzopyran ring instead of the 2 position.Soybean Proteins: Proteins which are present in or isolated from SOYBEANS.Equol: A non-steroidal ESTROGEN generated when soybean products are metabolized by certain bacteria in the intestines.Food: Any substances taken in by the body that provide nourishment.Soybeans: An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.Phytoestrogens: PLANT EXTRACTS and compounds, primarily ISOFLAVONES, that mimic or modulate endogenous estrogens, usually by binding to ESTROGEN RECEPTORS.Soy Milk: A beverage prepared from SOYBEANS.Genistein: An isoflavonoid derived from soy products. It inhibits PROTEIN-TYROSINE KINASE and topoisomerase-II (DNA TOPOISOMERASES, TYPE II); activity and is used as an antineoplastic and antitumor agent. Experimentally, it has been shown to induce G2 PHASE arrest in human and murine cell lines and inhibits PROTEIN-TYROSINE KINASE.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Nipple Aspirate Fluid: Fluid collected from nipple by gentle aspiration. The fluid contains cells and extracellular fluid from the breast ductal epithelium.Food Supply: The production and movement of food items from point of origin to use or consumption.Diet: Regular course of eating and drinking adopted by a person or animal.Food Habits: Acquired or learned food preferences.Premenopause: The period before MENOPAUSE. In premenopausal women, the climacteric transition from full sexual maturity to cessation of ovarian cycle takes place between the age of late thirty and early fifty.China: A country spanning from central Asia to the Pacific Ocean.Food Preferences: The selection of one food over another.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Prebiotics: Non-digestible food ingredients mostly of a carbohydrate base that improve human health by selectively stimulating the growth and/or activity of existing BACTERIA in the COLON.Estrogens, Non-Steroidal: Non-steroidal compounds with estrogenic activity.Plant Preparations: Material prepared from plants.Biological Availability: The extent to which the active ingredient of a drug dosage form becomes available at the site of drug action or in a biological medium believed to reflect accessibility to a site of action.Diet Surveys: Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.Eating: The consumption of edible substances.Postmenopause: The physiological period following the MENOPAUSE, the permanent cessation of the menstrual life.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Cross-Over Studies: Studies comparing two or more treatments or interventions in which the subjects or patients, upon completion of the course of one treatment, are switched to another. In the case of two treatments, A and B, half the subjects are randomly allocated to receive these in the order A, B and half to receive them in the order B, A. A criticism of this design is that effects of the first treatment may carry over into the period when the second is given. (Last, A Dictionary of Epidemiology, 2d ed)Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)Semen Analysis: The quality of SEMEN, an indicator of male fertility, can be determined by semen volume, pH, sperm concentration (SPERM COUNT), total sperm number, sperm viability, sperm vigor (SPERM MOTILITY), normal sperm morphology, ACROSOME integrity, and the concentration of WHITE BLOOD CELLS.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Food, Fortified: Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)