Lebens-Mittel

Cardiovascular Complications After Myocardial Infarction: Final Report of the Lyon Diet Heart Study.« Journal of the American Heart Association. 99 (1999): S. 779-85.
    Feenstra, Gail. »The Roles of Farmers’ Markets in Fueling Local Economies.« Gastronomic Sciences. 1 (2007).
    Fielding, Jeanette M., und 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): S. 131-36.
    Gussow, Joan Dye. »Why You Should Eat Food, and Other Nutritional Heresies.« Vortrag, University of California, Davis, Plant & Environmental Sciences. 7. November 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): S. 912-21. 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): S. 57-61.
    Milburn, Michael P. »Indigenous Nutrition.« American Indian Quarterly. 28.3 (2004): S. 411-34.
    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., und Jennifer Billing. »Darwinian Gastronomy: Why We Use Spices.« Bioscience . 49.6 (1999): S. 453-63.
    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, 11. Jahresforschungskonferenz über Ernährung, Nahrung und Krebs, Washington, D. C., 16.-17. Juli 2001): 3065S-73S.
    --, und Jo Robinson. The Omega Diet: The Lifesaving Nutritional Program Based on the Diet of the Island of Crete (New York: HarperCollins, 1998).
    Trichopoulou, A., und E. Vasilopoulou. »Mediterranean Diet and Longevity.« British Journal of Nutrition. 84 suppl. 2 (2000); S205-S9.
    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): S. 431-36.
    van het Hof, Karin H., et al. »Dietary Factors That Affect the Bioavailability of Carotenoids.« Journal of Nutrition. 130 (2000): 503-6.
    Willett, Walter C. »Diet and Health: What Should We Eat?« Science . 264.5158 (1994): S. 532-37.
     
    Über weiterverarbeitete Nahrungsmittel und Versprechungen über deren gesundheitsfördernde Wirkung:
     
    Barrionuevo, Alexei. »Globalization in Every Loaf.« New York Times (16. Juni 2007). Ein guter Bericht über Sara Lees Vollkornweißbrot. Siehe auch: www.thejoyofeating.com/ .
    Erdman, John W., et al. »Not All Soy Products Are Created Equal: Caution Needed in Interpretation of Research Results« (5. Internationales Symposium zur Rolle von Soja bei der Vorbeugung und Behandlung chronischer Krankheiten, 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): S. 844-48.
    Hur, S. J., et al. »Formation of Cholesterol Oxidation Products (COPs) in animal products.« Food Control. 18 (2007): S. 939-47.
    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/ journnal.pmed.0040005 (2007).
    Martin, Andrew. »Makers of Sodas Try a New Pitch: They’re Healthy.« New York Times (7. März 2007).
    Messina, Mark J. »Legumes and Soybeans: Overview of Their Nutritional Profiles and Health Effects.« American Journal of Clinical Nutrition. 70 (1999): 439S-50S.
    Pie, Jae Eun, et al. »Evaluation of Oxidative Degradation of Cholesterol in Food and Food Ingredients: Identification and Quantificaion of Cholesterol Oxides.« Journal of Agriculture and Food Chemistry. 38 (1990): S. 973-79.
    Ravn, Karen. »Corn Oil’s ›Qualified Health Claim‹ Raises Eyebrows.« Los Angeles Times (16. April 2007).
    Staprans, Ilona, et al. »The Role of