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).
Heber, David. What Color Is Your Diet? (New York: ReganBooks, 2001). Блестящая дискуссия об антиоксидантах, а также о преимуществах растительной диеты.
Hu, Frank B., et al. “Frequent Nut Consumption and Risk of Coronary Heart Disease in Women: Prospective Cohort Study.” British Medical Journal. 317 (1998): 1341–1345.
Hu, Frank B. “Plant-Based Foods and Prevention of Cardiovascular Disease: An Overview. American Journal of Clinical Nutrition. 78 suppl (2003): 544S–551S. Jacobs, David R., and Lyn M. Steffen. “Nutrients, Foods, and Dietary Patterns as Exposures in Research: A Framework for Food Synergy.” American Journal of Clinical Nutrition. 78.3 (2003): 508S–513S.
Jacobson, Michael F., and the staff of the Center for Science in the Public Interest. Six Arguments for a Greener Diet: How a More Plant-Based Diet Could Save Your Health and the Environment (Washington, D.C.: Center for Science in the Public Interest, 2006).
Key, Timothy J. A., et al. “Dietary Habits and Mortality in 11,000 Vegetarians and Health Conscious People: Results of a 17-Year Follow-up.” British Medical Journal. 313 (1996): 775–779.
Key, Timothy J., et al. “Health Effects of Vegetarian and Vegan Diets.” Proceedings of the Nutrition Society. 65 (2006): 35–41.
Leitzmann, Claus. “Nutrition Ecology: The Contribution of Vegetarian Diets.” American Journal of Clinical Nutrition. 78 suppl (2003): 657S–659S.
Newby, P.K., et al. “Risk of Overweight and Obesity Among Semivegetarian, Lactovegetarian, and Vegan Women.” American Journal of Clinical Nutrition. 81 (2005): 1267–1274.
Steinfeld, Henning, et al. Livestock’s Long Shadow: Environmental Issues and Options. A report published by the Food and Agriculture Organization of the United Nations (Rome: FAO, 2006). http://www.virtualcentre.org/en/library/keypub/longshad/A0701E00.htm.
Willett, Walter C. “Diet and Health: What Should We Eat?” Science. 264.5158 (1994): 532–537.
