The Longevity Solution
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31. Feranil, A. B., et al. “Coconut Oil Is Associated with a Beneficial Lipid Profile in Pre-Menopausal Women in the Philippines.” Asia Pacific Journal of Clinical Nutrition 20, no. 2 (2011): 190–5.
32. Babu, A. S., et al. “Virgin Coconut Oil and Its Potential Cardioprotective Effects.” Postgrad Medicine 126, no. 7 (2014): 76–83.
33. St-Onge, M. P., et al. “Medium Chain Triglyceride Oil Consumption as Part of a Weight Loss Diet Does Not Lead to an Adverse Metabolic Profile When Compared to Olive Oil.” The Journal of the American College of Nutrition 27, no. 5 (2008): 547–52.
34. Nosaka, N., et al. “Effects of Margarine Containing Medium-Chain Triacylglycerols on Body Fat Reduction in Humans.” Journal of Atherosclerosis and Thrombosis 10, no. 5 (2003): 290–8.
35. Stubbs, R. J., and C. G. Harbron. “Covert Manipulation of the Ratio of Medium- to Long-Chain Triglycerides in Isoenergetically Dense Diets: Effect on Food Intake in Ad Libitum Feeding Men.” International Journal of Obesity and Related Metabolic Disorders 20, no. 5 (1996): 435–44.
36. Van Wymelbeke, V., et al. “Influence of Medium-Chain and Long-Chain Triacylglycerols on the Control of Food Intake in Men.” American Journal of Clinical Nutrition 68, no. 2 (1998): 226–34.
37. Scalfi, L., A. Coltorti, and F. Contaldo. “Postprandial Thermogenesis in Lean and Obese Subjects After Meals Supplemented with Medium-Chain and Long-Chain Triglycerides.” American Journal of Clinical Nutrition 53, no. 5 (1991): 1130–3.
38. Heid, M. “You Asked: Is Coconut Oil Healthy?” Time, April 26, 2017, accessed at www.time.com/4755761/coconut-oil-healthy/.
39. St-Onge, M. P., and P. J. Jones. “Physiological Effects of Medium-Chain Triglycerides: Potential Agents in the Prevention of Obesity.” The Journal of Nutrition 132, no. 3 (2002): 329–32.
40. Lindeberg, S., and B. Lundh. “Apparent Absence of Stroke and Ischaemic Heart Disease in a Traditional Melanesian Island: A Clinical Study in Kitava.” Journal of Internal Medicine 233, no. 3 (1993): 269–75.
41. Stanhope, J. M., and I. A. Prior. “The Tokelau Island Migrant Study: Prevalence and Incidence of Diabetes Mellitus.” New Zealand Medical Journal 92, no. 673 (1980): 417–21.
42. de Oliveira Otto, M. C., et al. “Serial Measures of Circulating Biomarkers of Dairy Fat and Total and Cause-Specific Mortality in Older Adults: The Cardiovascular Health Study.” American Journal of Clinical Nutrition 108, no. 3 (2018): 476–84.
43. Yakoob, M. Y., et al. “Circulating Biomarkers of Dairy Fat and Risk of Incident Stroke in U.S. Men and Women in 2 Large Prospective Cohorts.” American Journal of Clinical Nutrition 100, no. 6 (2014): 1437–47.
44. University of Texas Health Science Center at Houston. “New Research Could Banish Guilty Feeling for Consuming Whole Dairy Products.” Science Daily website, accessed at www.sciencedaily.com/releases/2018/07/180711182735.htm.
45. Aune, D., et al. “Dairy Products and the Risk of Type 2 Diabetes: A Systematic Review and Dose-Response Meta-Analysis of Cohort Studies.” American Journal of Clinical Nutrition 98, no. 4 (2013): 1066–83.
46. Astrup, A. “A Changing View on Saturated Fatty Acids and Dairy: From Enemy to Friend.” American Journal of Clinical Nutrition 100, no. 6 (2014): 1407–8.
47. Freeman, A. M., et al. “Trending Cardiovascular Nutrition Controversies.” Journal of the American College of Cardiology 69, no. 9 (2017): 1172–87.
48. Eckel, R. H., et al. “2013 AHA/ACC Guideline on Lifestyle Management to Reduce Cardiovascular Risk: A Report of the American College of Cardiology/American Heart Association Task Force on Practice Guidelines. Journal of the American College of Cardiology 63, no. 25 Pt B (2014): 2960–84.
49. Covas, M. I., et al. “The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors: A Randomized Trial.” Annals of Internal Medicine 145, no. 5 (2006): 333–41.
50. Wiseman, S. A., et al. “Dietary Non-Tocopherol Antioxidants Present in Extra Virgin Olive Oil Increase the Resistance of Low Density Lipoproteins to Oxidation in Rabbits.” Atherosclerosis 120, no. 1–2 (1996): 15–23; Caruso, D., et al. “Effect of Virgin Olive Oil Phenolic Compounds on In Vitro Oxidation of Human Low Density Lipoproteins.” Nutrition, Metabolism and Cardiovascular Diseases 9, no. 3 (1999): 102–7; Coni, E., et al. “Protective Effect of Oleuropein, an Olive Oil Biophenol, on Low Density Lipoprotein Oxidizability in Rabbits.” Lipids 35, no. 1 (2000): 45–54.
51. Aviram, M., and K. Eias. “Dietary Olive Oil Reduces Low-Density Lipoprotein Uptake by Macrophages and Decreases the Susceptibility of the Lipoprotein to Undergo Lipid Peroxidation.” Annals of Nutrition and Metabolism 37, no. 2 (1993): 75–84.
52. Bogani, P., et al. “Postprandial Anti-Inflammatory and Antioxidant Effects of Extra Virgin Olive Oil.” Atherosclerosis 190, no. 1 (2007): 181–6.
53. Pacheco, Y. M., et al. “Minor Compounds of Olive Oil Have Postprandial Anti-Inflammatory Effects.” British Journal of Nutrition 98, no. 2 (2007): 260–3.
54. Fabiani, R., et al. “Oxidative DNA Damage Is Prevented by Extracts of Olive Oil, Hydroxytyrosol, and Other Olive Phenolic Compounds in Human Blood Mononuclear Cells and HL60 Cells.” The Journal of Nutrition 138, no. 8 (2008): 1411–6.
55. Moreno-Luna, R., et al. “Olive Oil Polyphenols Decrease Blood Pressure and Improve Endothelial Function in Young Women with Mild Hypertension.” American Journal of Hypertension 25, no. 12 (2012): 1299–304.
56. DiNicolantonio, J. J., et al. “Omega-3s and Cardiovascular Health.” Ochsner Journal 14, no. 3 (2014): 399–412.
57. DiNicolantonio, J. J., P. Meier, and J. H. O’Keefe. “Omega-3 Polyunsaturated Fatty Acids for the Prevention of Cardiovascular Disease: Do Formulation, Dosage & Comparator Matter?” Missouri Medicine 110, no. 6 (2013): 495–8.
58. Hulbert, A. J., and P. L. Else. “Membranes as Possible Pacemakers of Metabolism.” Journal of Theoretical Biology 199, no. 3 (1999): 257–74; Smith, G. I., et al. “Dietary Omega-3 Fatty Acid Supplementation Increases the Rate of Muscle Protein Synthesis in Older Adults: A Randomized Controlled Trial.” American Journal of Clinical Nutrition 93, no. 2 (2011): 402–12; Whitehouse, A. S., et al. “Mechanism of Attenuation of Skeletal Muscle Protein Catabolism in Cancer Cachexia by Eicosapentaenoic Acid.” Cancer Research 61, no. 9 (2001): 3604–9.
59. See note 29 above.
60. Deutsch, L. “Evaluation of the Effect of Neptune Krill Oil on Chronic Inflammation and Arthritic Symptoms.” The Journal of the American College of Nutrition 26, no. 1 (2007): 39–48.
61. Sampalis, F., et al. “Evaluation of the Effects of Neptune Krill Oil in the Management of Premenstrual Syndrome and Dysmenorrhea.” Alternative Medicine Review 8, no. 2 (2003): 171–9.
62. Bunea, R., K. El Farrah, and L. Deutsch. “Evaluation of the Effects of Neptune Krill Oil on the Clinical Course of Hyperlipidemia.” Alternative Medicine Review 9, no. 4 (2004): 420–8.
63. Bower, B. “Human Ancestors Had Taste for Meat, Brains.” Science News, May 3, 2013, accessed at www.sciencenews.org/article/human-ancestors-had-taste-meat-brains.
64. Cordain, L., et al. “Fatty Acid Analysis of Wild Ruminant Tissues: Evolutionary Implications for Reducing Diet-Related Chronic Disease.” European Journal of Clinical Nutrition 56, no. 3 (2002): 181–91.
65. Nguyen, L. N., et al. “Mfsd2a Is a Transporter for the Essential Omega-3 Fatty Acid Docosahexaenoic Acid.” Nature 509, no. 7501 (2014): 503–6; Alakbarzade, V., et al. “A Partially Inactivating Mutation in the Sodium-Dependent Lysophosphatidylcholine Transporter MFSD2A Causes a Non-Lethal Microcephaly Syndrome.” Nature Genetics 47, no. 7 (2015): 814–7; Guemez-Gamboa, A., et al. “Inactivating Mutations in MFSD2A, Required for Omega-3 Fatty Acid Transport in Brain, Cause a Lethal Microcephaly Syndrome.” Nature Genetics 47, no. 7 (2015): 809–13.
66. Bunea, R., K. El Farrah, and L. Deutsch. “Evaluation of the Effects of Neptune Krill Oil on the Clinical Course of Hyperlipidemia.” Alternative Medicine Review 9, no. 4 (2004): 420–8; “Neptune Krill Oil.” Accessed at https://n
utrisan-export.com/wp-content/uploads/2016/03/productinfoNKO.pdf; Batetta, B., et al. “Endocannabinoids May Mediate the Ability of (n-3) Fatty Acids to Reduce Ectopic Fat and Inflammatory Mediators in Obese Zucker Rats.” The Journal of Nutrition 139, 8 (2009): 1495–501; Nishida, Y., et al. “Quenching Activities of Common Hydrophilic and Lipophilic Antioxidants Against Singlet Oxygen Using Chemiluminescence Detection System.” Carotenoid Science 11, no. 6 (2007): 16–20; “This Powerhouse Antioxidant Slips Through Your Cell Membranes with Ease to Help Protect Your Brain, Heart, Eyes, Lungs, Muscles, Joints, Skin, Mitochondria and More… Are You Getting Enough?” Dr. Mercola website, accessed at https://products.mercola.com/astaxanthin/
Chapter 12
1. Miyagi, S., et al. “Longevity and Diet in Okinawa, Japan: The Past, Present and Future.” Asia Pacific Journal of Public Health 15 Suppl (2003): S3–9.
2. Willcox, D. C., et al. “The Okinawan Diet: Health Implications of a Low-Calorie, Nutrient-Dense, Antioxidant-Rich Dietary Pattern Low in Glycemic Load.” The Journal of the American College of Nutrition 28 Suppl (2009): 500s–516s.
3. Sho, H. “History and Characteristics of Okinawan Longevity Food.” Asia Pacific Journal of Clinical Nutrition 10, no. 2 (2001): 159–64.
4. Willcox, B. J., et al. “Caloric Restriction, the Traditional Okinawan Diet, and Healthy Aging: The Diet of The World’s Longest-Lived People and Its Potential Impact on Morbidity and Life Span.” Annals of the New York Academy of Sciences 1114 (2007): 434–55.
5. See note 2 above.
6. See note 4 above.
7. “The Elixir of Life.” The Daily Dish website, accessed at www.theatlantic.com/daily-dish/archive/2007/10/the-elixir-of-life/224942/.
8. Poulain, M., et al. “Identification of a Geographic Area Characterized by Extreme Longevity in the Sardinia Island: The AKEA Study.” Experimental Gerontology 39, no. 9 (2004): 1423–9.
9. Pes, G. M., et al. “Male Longevity in Sardinia, a Review of Historical Sources Supporting a Causal Link with Dietary Factors.” European Journal of Clinical Nutrition 69, no. 4 (2015): 411–8.
10. Rizzo, N. S., et al. “Vegetarian Dietary Patterns Are Associated with a Lower Risk of Metabolic Syndrome: The Adventist Health Study 2.” Diabetes Care 34, no. 5 (2011): 1225–7; Tantamango-Bartley, Y., et al. “Vegetarian Diets and the Incidence of Cancer in a Low-Risk Population.” Cancer Epidemiology, Biomarkers & Prevention 22, no. 2 (2013): 286–94.
11. Kiani, F., et al. “Dietary Risk Factors for Ovarian Cancer: The Adventist Health Study (United States).” Cancer Causes & Control 17, no. 2 (2006): 137–46; “The Adventist Health Study: Findings for Cancer.” Loma Linda University School of Public Health, accessed at https://publichealth.llu.edu/adventist-health-studies/findings/findings-past-studies/adventist-health-study-findings-cancer.
12. Buettner, D. The Blue Zones Solution: Eating and Living Like the World’s Healthiest People. Washington, D.C.: National Geographic Society (2015).
13. Rosero-Bixby, L., W. H. Dow, and D. H. Rehkopf. “The Nicoya Region of Costa Rica: A High Longevity Island for Elderly Males.” Vienna Yearbook of Population Research 11 (2013): 109–36.
14. Shah, Y. “5 Things the Greeks Can Teach Us About Aging Well.” The Huffington Post, December 6, 2017, accessed at www.huffingtonpost.com/2014/04/22/longevity-greece-_n_5128337.html.
15. Buettner, D. “The Island Where People Forget to Die.” The New York Times, October 28, 2012, accessed at www.nytimes.com/2012/10/28/magazine/the-island-where-people-forget-to-die.html.
16. Ibid.
17. Sarri, K. O., et al. “Effects of Greek Orthodox Christian Church Fasting on Serum Lipids and Obesity.” BMC Public Health 3 (2003): 16.
18. Shikany, J. M., et al. “Southern Dietary Pattern Is Associated with Hazard of Acute Coronary Heart Disease in the Reasons for Geographic and Racial Differences in Stroke (REGARDS) Study.” Circulation 132, no. 9 (2015): 804–14.
19. Alles, B., et al. “Comparison of Sociodemographic and Nutritional Characteristics Between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Sante Study.” Nutrients 9, no. 9 (2017): E1023.
20. Martins, M. C. T., et al. “A New Approach to Assess Lifetime Dietary Patterns Finds Lower Consumption of Animal Foods with Aging in a Longitudinal Analysis of a Health-Oriented Adventist Population.” Nutrients 9, no. 10 (2017): E1118.
21. Davis, C., et al. “Definition of the Mediterranean Diet; a Literature Review.” Nutrients 7, no. 11 (2015): 9139–53.