一起來(lái)看看大豆具體還有哪些優(yōu)點(diǎn)吧~

相比養(yǎng)殖動(dòng)物，植物依靠的“光合作用”能夠節(jié)省大量的土地和水資源，還能降低溫室氣體排放。近年“低碳”和“環(huán)保”備受社會(huì)關(guān)注，采用植物基食物的飲食習(xí)慣對(duì)地球更友好，更利于環(huán)境的可持續(xù)發(fā)展。[11]

以大豆為主要成分的維他奶營(yíng)+系列益生元+醇豆奶、多營(yíng)+醇豆奶，更是選用非轉(zhuǎn)基因大豆，集合了天然大豆?fàn)I養(yǎng)，全線高鈣，個(gè)性化地滿足人們的健康需求。口感絲滑香醇，回味無(wú)窮，每天來(lái)一杯，補(bǔ)充營(yíng)養(yǎng)輕負(fù)擔(dān)！

[1] 《中國(guó)居民膳食指南（2016）》

[2] Int J Sport Nutr Exerc Metab 2004;14:125-32；J Int Soc Sports Nutr. 2015; 12: 3.

[3] Mu Y, Kou T, Wei B, et al. Soy products ameliorate obesity-related anthropometric indicators in overweight or obese Asian and non-menopausal women: A metaanalysis of randomized controlled trials. Nutrients. 2019;11(11).

[4] (IntJ Cosmet Sci. 2014;36:22-31. ﹐Clinics. 2009Jun;64(6):505-10.)

[5] Wu AH, Yu MC, Tseng CC, Pike MC. 2008 Jan;98(1):9.

Wu YC et al. INT J CLIN EXP MED. 2015;8(1):73.

Chen M et al.  PloS one, 2014, 9.2: e89288

[6] Li W et al. Diabetes research and clinical practice, 2018, 137: 190-199.

[7] Akhaghi M et al. Critical reviews in food science and nutrition, 2019, 1-15

[8] Blanco MS et al. The Journal of Nutrition, 2019, 149.6:968-981.   Lichtenstein AH, Deckelbaum RJ. Circulation. 2001 Feb 27;103(8):1177-9.   美國(guó)心臟協(xié)會(huì)

[9]Erdman Jr JW.. Circulation. 2000 Nov 14;102(20):2555-9.

[10] Wang Y, Jones P J H, Ausman L M, et al. Soy protein reduces triglyceride levels and triglyceride fatty acid fractional synthesis rate in hypercholesterolemic subjects[J]. Atherosclerosis, 2004, 173(2): 269-275.

[11] Poore J, Nemecek T.. 2018 Jun 1;360(6392):987-92.

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