Майкл Поллан - В защиту еды. Манифест едока

Wild, Sarah, et al. “Global Prevalence of Diabetes: Estimates for the Year 2000 and Projections for 2030.” Diabetes Care. 27.5 (2004): 1047–1053.

Глава 2. Ешьте еду, или Что такое настоящая еда

Allport, Susan. The Primal Feast: Food, Sex, Foraging, and Love (Lincoln, NB: iUniverse Inc., 2000).

American Journal of Clinical Nutrition // Marion Nestle, et al. ed. 61 suppl (1995): 1313–1320. В этом издании речь идет о преимуществах средиземноморской диеты.

Appel, Lawrence J. “A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure.” The New England Journal of Medicine. 336.16 (1997): 1117–1124.

Brown, Melody J., et al. “Carotenoid Bioavailability Is Higher from Salads Ingested with Full-Fat Than with Fat-Reduced Salad Dressings as Measured with Electrochemical Detection.” American Journal of Clinical Nutrition. 80 (2004): 396–403.

de Lorgeril, Michel. “Mediterranean Diet, Traditional Risk Factors, and the Rate of Cardiovascular Complications After Myocardial Infarction: Final Report of the Lyon Diet Heart Study.” Journal of the American Heart Association. 99 (1999): 779–785.

Feenstra, Gail. “The Roles of Farmers’ Markets in Fueling Local Economies.” Gastronomic Sciences. 1 (2007).

Fielding, Jeanette M., and Kerin O’ Dea, et al. “Increases in Plasma Lycopene Concentration After Consumption of Tomatoes Cooked with Olive Oil.” Asia Pacific Journal of Clinical Nutrition. 14.2 (2005): 131–136.

Gussow, Joan Dye. “Why You Should Eat Food, and Other Nutritional Heresies.” Speech, University of California, Davis, Plant & Environmental Sciences. November 7, 2003.

Hu, Frank B., et al. “Prospective Study of Major Dietary Patterns and Risk of Coronary Heart Disease in Men.” American Journal of Clinical Nutrition. 72 (2002): 912–921.

Johnston, Francis E. “Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems.” Nutritional Anthropology (Philadelphia: University of Pennsylvania, 1987).

Kouris-Blazos, Antigone, et al. “Are the Advantages of the Mediterranean Diet Transferable to Other Populations? A Cohort Study in Melbourne, Australia.” British Journal of Nutrition. 82 (1999): 57–61.

Milburn, Michael P. “Indigenous Nutrition.” American Indian Quarterly. 28.3 (2004): 411–434.

Nabhan, Gary Paul. Why Some Like It Hot: Food, Genes, and Cultural Diversity (Washington, D.C.: Island Press, 2004).

Nestle, Marion. What to Eat (New York: North Point Press, 2006).

Planck, Nina. Real Food: What to Eat and Why (New York: Bloomsbury, 2006).

Sherman, Paul W., and Jennifer Billing. “Darwinian Gastronomy: Why We Use Spices.” Bioscience. 49.6 (1999): 453–463.

Simopoulos, Artemis P. “The Mediterranean Diets: What Is So Special About the Diet of Greece? The Scientific Evidence.” Journal of Nutrition. (American Institute for Cancer Research 11th Annual Research Conference on Diet, Nutrition and Cancer, Washington, D.C., July 16–17, 2001): 3065S–3073S.

Simopoulos, Artemis P., and Jo Robinson. The Omega Diet: The Lifesaving Nutritional Program Based on the Diet of the Island of Crete (New York: HarperCollins, 1998).

Trichopoulou, A., and E. Vasilopoulou. “Mediterranean Diet and Longevity.” British Journal of Nutrition. 84 suppl. 2 (2000): S205–S209.

Unlu, Nuray Z., et al. “Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil.” Journal of Nutrition. 135 (2005): 431–436.

van het Hof, Karin H., et al. “Dietary Factors That Affect the Bioavailability of Carotenoids.” Journal of Nutrition. 130 (2000): 503–506.

Willett, Walter C. “Diet and Health: What Should We Eat?” Science. 264.5158 (1994): 532–537.

О пище, подвергающейся существенной технологической обработке, и об официальных заявлениях, согласно которым тот или иной современный продукт особо полезен для организма:

Barrionuevo, Alexei. “Globalization in Every Loaf.” The New York Times (June 16, 2007). Очень интересный взгляд на «белый хлеб из цельного зерна» марки Sara Lee. Также рекомендую этот сайт: www.thejoyofeating.com/.

Erdman, John W., et al. “Not All Soy Products Are Created Equal: Caution Needed in Interpretation of Research Results” (Fifth International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, American Society for Nutrition Sciences, 2004).

Holvoet, Paul, et al. “Circulating Oxidized LDL Is a Useful Marker for Identifying Patients with Coronary Artery Disease.” Arteriosclerosis, Thrombosis, and Vascular Biology. 21 (2001): 844–848.

Hur, S.J., et al. “Formation of Cholesterol Oxidation Products (COPs) in animal products.” Food Control. 18 (2007): 939–947.

Lesser, L.I., D.S. Ludwig, et al. “Relationship Between Funding Source and Conclusion Among Nutrition-Related Scientific Articles.” Public Library of Science. 4.1, e5 doi: 10.1371/journal.pmed.0040005(2007).

Martin, Andrew. “Makers of Sodas Try a New Pitch: They’re Healthy.” The New York Times (March 7, 2007).

Messina, Mark J. “Legumes and Soybeans: Overview of Their Nutritional Profiles and Health Effects.” American Journal of Clinical Nutrition. 70 (1999): 439S–450S.

Pie, Jae Eun, et al. “Evaluation of Oxidative Degradation of Cholesterol in Food and Food Ingredients: Identification and Quantification of Cholesterol Oxides.” Journal of Agriculture and Food Chemistry. 38 (1990): 973–979.

Ravn, Karen. “Corn Oil’s ‘Qualified Health Claim’ Raises Eyebrows.” Los Angeles Times (April 16, 2007).

Staprans, Ilona, et al. “The Role of Dietary Oxidized Cholesterol and Oxidized Fatty Acids in the Development of Atherosclerosis.” Molecular Nutrition and Food Research. 49 (2005): 1075–1082.

Tenbergen, Klaus. “Dough and Bread Conditioners.” Food Product Design – Culinary Connection. http://www.foodproductdesign.com/archive/1999/1199cc.html.

U.S. FDA. Qualified Health Claims: Letter of Enforcement Discretion – Corn Oil and Oil-Containing Products and a Reduced Risk of Heart Disease (Docket No. 2006P-0243). http://www.cfsan.fda.gov/~dms/qhccorno.html.

U.S. FDA. Letter responding to health claim petition dated August 28, 2003: Monounsaturated Fatty Acids from Olive Oil and Coronary Heart Disease (Docket No. 2003Q-0559). http://www.cfsan.fda.gov/~dms/qhcolive.html.

Warner, Melanie. “Science’s Quest to Banish Fat in Tasty Ways.” The New York Times (August 11, 2005).

О диетах, предписывающих потребление преимущественно растительной пищи, и о мясных продуктах:

Appel, Lawrence J. “A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure.” The New England Journal of Medicine. 336.16 (1997): 1117–1124.

Campbell, T. Colin, and Thomas M. Campbell II. The China Study (Dallas: BenBella Books, Inc., 2006).

Cho, Eunyoung, Sc.D., et al. “Red Meat Intake and Risk of Breast Cancer Among Postmenopausal Women.” Archives of Internal Medicine. 166 (2006): 2253–2259.

Gardner, Christopher D. “The Effect of a Plant-Based Diet on Plasma Lipids in Hypercholesterolemic Adults.” Annals of Internal Medicine. 142 (2005): 725–733.

Greene, Kelly. “Aging Well: How to Eat Meat and Still Feel as Healthy as a Vegetarian.” Wall Street Journal (October 21, 2006).