"Conclusion: This study concludes that supplementation with 160 mgs/day of soybean isoflavone can reduce total AV lesion as a result of decreased DHT level."
Note:
Study was only conducted on women.
Does not directly state that they monitored for or recorded side effects
Riyanto, P., Subchan, P., & Lelyana, R. (2015). Advantage of soybean isoflavone as antiandrogen on acne vulgaris. Dermato-endocrinology, 7(1), e1063751. https://doi.org/10.1080/19381980.2015.1063751
Riyanto, Puguh, and Erien Afrinia Asri. "The Benefits Of 1% Soy Isoflavones Cream As An Anti-Acne Vulgaris, A Randomized Controlled Trial." 272.
Traditional soy preparation methods based on their prevalence in East Asian cuisines:
Soy sauce: Undoubtedly the most ubiquitous soy product across East Asia. It's used daily in cooking and as a condiment in China, Japan, and Korea.
Tofu: A very close second, tofu is a staple protein source in all three countries, used in countless dishes.
Miso (in Japan) / Douchi (in China): These fermented soybean products are essential in their respective cuisines. Miso is fundamental to Japanese cooking, while douchi is a key flavoring in many Chinese dishes.
Soy milk: Traditionally consumed in China and other parts of East Asia, though its popularity has increased in recent decades.
Edamame: Common as a snack or side dish, particularly in Japan, but also enjoyed in China and Korea.
Natto: While extremely popular in certain regions of Japan, it's less common in other East Asian countries.
Tempeh: Originally from Indonesia, it's less traditional in East Asian cuisines but has gained popularity in recent years, especially in vegetarian cooking.(edited)
