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Reference ranges vary between laboratories, so results must be interpreted alongside clinical symptoms and other blood parameters

Important differences that can influence isoflavone study outcomes include: type, dose, and source of isoflavone for example, fermented soy (tempe) and non-fermented soy (tofu) contain different amounts of isoflavones

People may hear ACIP and think this is a committee problem, but in reality, it can become a patient access problem super quickly