Examinando por Materia "Glycine max"

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  • Miniatura
    ÍtemAcceso abierto
    Critical review: effect of soy consumption on breast cancer risk in pre or post Menopausal women.
    (Universidad Privada Norbert Wiener, 2022-02-28) Saldani Kohel, Susan Giovana; Palma Gutiérrez, Edgardo Jhoffire
    An information search was carried out in the PubMed and Science Direct databases, finding 54 articles, 12 being selected, which have been evaluated by the CASPE critical reading tool, finally the selected article allowed us to conclude that it is possible that the daily consumption of More than 10 mg of isoflavones present in soy reduce the risk of breast cancer in women between 30-79 years old without a history of breast cancer.
  • Miniatura
    ÍtemAcceso abierto
    Evaluation of the amount of protein and calcium in soy beverages and almonds marketed, Lima, 2021.
    (Universidad Privada Norbert Wiener, 2022-02-10) Millan Porta, Maria Elena; Inocente Camones, Miguel Angel
    Objective: To evaluate the amount of protein and calcium in soy and almond drinks marketed in Lima, 2021. Methodology: The method of this research was hypothetical - deductive, likewise the approach to be used will be quantitative and The design to be applied is the descriptive correlational one, it is also important to detail that the population is made up of 30 people with experience in the nutritional part, the technique to be used will be quantification. Results: The results of the table shown show the levels of correlation between the amount of protein and calcium in commercialized soy and almond beverages, according to the value of the Rho Spearman correlation coefficient of 1,000 which It represents a direct and high relationship, in addition the value of statistical significance is p_ value < 0.05, which implies rejecting the null hypothesis. Conclusion: The results for predominant levels of the amount of protein and calcium are regular, identifying a high direct relationship, in addition the value of statistical significance is p-value < 0.005 implying the relationship between the amount of protein and calcium.