Давид Хаят - Антираковая диета. Продукты, которые мы должны есть, чтобы защититься от опасного недуга

{29} Ibid.

{30} AFSSA, Consommation de poisson et méthylmercure, communiqué de presse du 25 juillet 2006. Disponible sur: http://www.afssa.fr/ Documents/PRES2006CP013.pdf (consulté le 8 mars 2010).

{31} Hites R. A., Foran J. A., Carpenter D. O., Hamilton C. M., Knuth B. A., Schwager S. J., «Global assessment of organic contaminants in farmed salmon», Science, 2004, 303 (5655), p. 226–229.

{32} AFSSA, communiqué de presse de L’AFSSA suite à la publication d’une étude sur L’Analyse globale des contaminants chimiques dans le saumon d’élevage, 9 janvier 2004. Disponible sur: http://agriculture.gouv. fr/sections/presse/communiques/communique-de-presse-de-l-afssa-suite-a-la-publication-d-une-etude-sur-l-analyse-globale-des-contaminants-chimiques-dans-le (consulté le 8 mars 2010).

{33} WHO, PCBs and Dioxins in Salmon. Organochlorine Contamination of Salmon, 2004. Disponible sur: http://www.who.int/foodsafety/chem/ pcbsal-mon/en/print.html (consulté le 8 mars 2010).

{34} EFSA, Avis du groupe scientifique sur les contaminants de la chaîne alimentaire, op. cit.

{35} Kaushik S., «Les dioxines et les PCB chez le poisson», op. cit.

{36} AFSSA, «Le poisson sous haute surveillance», op. cit.

{37} Leblanc J.-C. (éd.), Etude Calipso, op. cit.

{1} CIV, Niveau de consommation de viande en France. Disponible sur: http://www.civ-viande.org/4—139-nutrition-niveau-de-consommation-de-viande-en-france.html (consulté le 20 mars 2010).

{2} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, op. cit.

{3} Ibid.

{4} Ibid.

{5} Willett W. C., Stampfer M. J., Colditz G. A., Rosner B. A., Speizer F. E., «Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective Study among women», N. Engl. J. Med, 1990, 323 (24), p. 1664–1672.

{6} Wei E. K., Giovannucci E., Wu K., Rosner B., Fuchs C. S., Willett W. C., Colditz G. A., «Comparison of risk factors for colon and rectal cancer», Int. J. Cancer, 2004, 108 (3), p. 433–442.

{7} Ibid.

{8} Goldbohm R. A., Van den Brandt P. A., Van’t Veer P., Brants H. A., Dorant E., Sturmans F., Hermus R. J., «A prospective cohort Study on the relation between meat consumption and the risk of colon cancer», Cancer Res, 1994, 54 (3), p. 718–723.

{9} Knekt P., Steineck G., Jarvinen R., Hakulinen T., Aromaa A., «Intake of fried meat and risk of cancer: A follow-up Study in Finland», Int. J. Cancer, 1994, 59 (6), p. 756–760.

{10} Gaard M., Tretli S., Loken E. B., «Dietary factors and risk of colon cancer: A prospective Study of 50,535 young Norwegian men and women», Eur. J. Cancer Prev., 1996, 5 (6), p. 445–454.

{11} Norat T., Bingham S., Ferrari P., Slimani N., Jenab M., Mazuir M., Overvad K., Olsen A., Tjonneland A., Clavel F., Boutron-Ruault M. C., Kesse E., Boeing H., Bergmann M. M., Nieters A., Linseisen J., Trichopoulou A., Trichopoulos D., Tountas Y., Berrino F., Palli D., Panico S., Tumino R., Vineis P., Bueno-de-Mesquita H. B., Peeters P. H., Engeset D., Lund E., Skeie G., Ardanaz E., Gonzalez C., Navarro C., Quiros J. R., Sanchez M. J., Berglund G., Mattisson I., Hallmans G., Palmqvist R., Day N. E., Khaw K. T., Key T. J., San Joaquin M., Hémon B., Saracci R., Kaaks R., Riboli E., «Meat, fish, and colorectal cancer risk: The European Prospective Investigation into cancer and nutrition», J. Natl. Cancer Inst., 2005, 97 (12), p. 906–916.

{12} Truswell A. S., «Meat consumption and cancer of the large bowel», Eur. J. Clin. Nutr., 2002, 56, suppl. 1, p. 19–24.

{13} Larsson S. C., Wolk A., «Meat consumption and risk of colorectal cancer: A meta-analysis of prospective studies», Int. J. Cancer, 2006, 119 (11), p. 2657–2664.

{14} Ibid.

{15} Ibid.

{16} Gaard M., Tretli S., Loken E. B., «Dietary factors and risk of colon cancer: A prospective Study of 50,535 young Norwegian men and women», op. cit.

{17} AFSSA, «Table CIQUAL 2008», Composition nutritionnelle des aliments. Disponible sur: http://www.afssa.fr/TableCIQUAL/(consulté le 20 mars 2010).

{18} USDA, National Nutrient Database for Standard Reference. Disponible sur: http://www.nal.usda.gov/fnic/foodcomp/search/ (consulté le 20 mars 2010).

{19} AFSSA, «Table CIQUAL 2008», op. cit.

{20} USDA, National Nutrient Database for Standard Reference, op. cit.

{21} CIV, Niveau de consommation de viande en France, op. cit.

{22} USDA, Profiling Food Consumption in America, 2002. Disponible sur: http://www.usda.gov/factbook/chapter2.htm (consulté le 20 mars 2010).

{23} AFSSA, «Table CIQUAL 2008», op. cit.

{24} USDA, National Nutrient Database for Standard Reference, op. cit.

{25} AFSSA, Etude individuelle nationale des consommations alimentaires 2 (INCA 2) 2006–2007, 2009. Disponible sur: http://www.afssa.fr/ Documents/PASER-Ra-INCA2.pdf (consulté le 15 mars 2010).

{26} USDA, USDA Economis Research Service. Disponible sur: http:// www.ers.usda.gov/Browse/view.aspx?subject=AnimalProducts (consulté le 29 mars 2010).

{27} CIV, Niveau de consommation de viande en France, op. cit.

{28} Cross A. J., Pollock J. R. A., Bingham S. A., «Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat», Cancer Research, 2003, 63, p. 2358–2360.

{29} Nelson R. L., «Iron and colorectal cancer risk: Human studies», Nutr. Rev., 2001, 59 (5), p. 140–148.

{30} Vano Y.-A., Rodrigues M.-J., Schneider S.-M., «Lien épidémiologique entre comportement alimentaire et cancer: exemple du cancer colorectal», Bulletin du cancer, 2009, 96 (6), p. 647–658.

{31} Lipkin M., «Biomarkers of increased susceptibility to gastrointestinal cancer: New application to studies of cancer prevention in human subjects», Cancer Res., 1988, 48 (2), p. 235–245.

{32} Sesink A. L., Termont D. S., Kleibeuker J. H., Van der Meer R., «Red meat and colon cancer: The cytotoxic and hyperproliferative effects of dietary heme», Cancer Res., 1999, 59 (22), p. 5704–5709.

{33} Sesink A. L., Termont D. S., Kleibeuker J. H., Van der Meer R., «Red meat and colon cancer: Dietary haem-induced colonic cytotoxicity and epithelial hyperproliferation are inhibited by calcium», Carcinogenesis, 2001, 22 (10), p. 1653–1659.

{34} Larsson S. C., Wolk A., «Meat consumption and risk of colorectal cancer: A meta-analysis of prospective studies», op. cit.

{35} World Cancer research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, op. cit.

{36} Ibid.

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{2} Lomer M. C., Parkes G. C., Sanderson J. D., «Review article: Lactose intolerance in clinical practice – myths and realities», Aliment Pharmacol. Ther. , 2008, 27, p. 93—103.

{3} Liong M. T., «Roles of probiotics and prebiotics in colon cancer prevention: Postulated mechanisms and in vivo evidence», Int. J. Mol. Sci., 2008, 9 (5), p. 854–863.