Garvin, David F., Ross M. Welch, and John W. Finley. “Historical Shifts in the Seed Mineral Micronutrient Concentration of US Hard Red Winter Wheat Germplasm.” Journal of the Science of Food and Agriculture. 86 (2006): 2213-20.
Halweil, Brian. “Still No Free Lunch: Nutrient Content of U.S. Food Supply Suffers at Hands of High Yields” (Foster, RI: Organic Center, 2007). An excellent survey of the literature.
Harvey, Graham. The Forgiveness of Nature: The Story of Grass (London: Jonathan Cape/Random House, 2001).
Howard, Sir Albert. An Agricultural Testament (New York: Oxford University Press, 1943).
--. The Soil and Health (Lexington, KY: The University of Kentucky Press, 2006).
Manning, Richard. Against the Grain (New York: North Point Press, 2004).
Mayer, Anne-Marie. “Historical Changes in the Mineral Content of Fruits and Vegetables.” British Food Journal. 99.6 (1997): 207-11.
Mitchell, Alyson E., et al. “Ten-Year Comparison of the Influences of Organic and Conventional Crop Management Practices on the Content of Flavonoids in Tomatoes.” Journal of Food and Agricultural Chemistry (published online June 23, 2007).
Murphy, K., et al. “Relationship Between Yield and Mineral Nutrient Content in Historical and Modern Spring Wheat Cultivars.” Plant Genetic Resources (in press).
Pollan, Michael. The Botany of Desire: A Plant’ s-Eye View of the World (New York: Random House, 2001).
--. The Omnivore’s Dilemma: A Natural History of Four Meals (New York: Penguin Press, 2006).
Ryan, M.H., et al. “Grain Mineral Concentrations and Yield of Wheat Grown Under Organic and Conventional Management.” Journal of the Science of Food and Agriculture. 84 (2004): 207-16.
Schmid, Ronald. The Untold Story of Milk (Washington, D.C.: New Trends Publishing Inc., 2007).
Voisin, Andrй. Soil, Grass and Cancer (Austin: Acres U.S.A., Publishers, 1999).
White, P.J., and M. R. Broadley. “Historical Variation in the Mineral Composition of Edible Horticultural Products.” Journal of Horticultural Science & Biotechnology. 80.6 (2005): 660-67.
For statistical information on twentieth-century changes in the American food supply and diet:
U.N. Food and Agriculture Organization (FAO). FAOSTAT Statistical Database: “Agriculture/Production/Core Production Data.” Accessed online at http://faostat.fao.org.
USDA Economic Research Service. “Major Trends in U.S. Food Supply, 1909-99.” FoodReview. 23.1 (2000).
--. “U.S. Food Supply Providing More Food and Calories.” FoodReview. 22.3 (1999).
--. “U.S. per Capita Food Supply Trends: More Calories, Refined Carbohydrates, and Fats.” FoodReview. 25.3 (2002).
On the health implications of various dietary patterns (as opposed to individual nutrients):
Ames, Bruce N. “Increasing Longevity by Tuning Up Metabolism.” European Molecular Biology Organization. 6 (2005): S20-S24. More of Ames’ research on micronutrient deficiencies is available at his Web site: www.bruceames.org.
--. “Low Micronutrient Intake May Accelerate the Degenerative Diseases of Aging Through Allocation of Scarce Micronutrients by Triage.” Proceedings of the National Academy of Sciences. 103.47 (2006): 17589-94.
Appel, Lawrence J. “A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure.” New England Journal of Medicine. 336.16 (1997): 1117-24.
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): 779-85.
Jacobs, David R., et al. “Nutrients, Foods, and Dietary Patterns as Exposures in Research: A Framework for Food Synergy.” American Journal of Clinical Nutrition. 78 suppl (2003): 508S-13S. This is the study on whole grains discussed in the section.
Liu, Simin, et al. “Fruit and Vegetable Intake and Risk of Cardiovascular Disease: The Women’s Health Study.” American Journal of Clinical Nutrition. 72 (2000): 922-28.
Planck, Nina. Real Food: What to Eat and Why (New York: Bloomsbury, 2006).
Weil, Andrew. Healthy Aging: A Lifelong Guide to Your Physical and Spiritual Well-Being (New York: Knopf, 2005).
On the rise of modern processed foods:
Drummond, J.C. The Englishman’s Food: A History of Five Centuries of English Diet (Oxford: Alden Press, 1939).
Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America (Berkeley: University of California Press, 2003).
--. Revolution at the Table: The Transformation of the American Diet (Berkeley: University of California Press, 2003).
Perren, Richard. “Structural Change and Market Growth in the Food Industry: Flour Milling in Britain, Europe, and America, 1850-1914.” Economic History Review. 43.3 (1990): 420-37.
Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century (New York: Random House, 2001).
--. Something from the Oven: Reinventing Dinner in 1950s America (New York: Penguin, 2005).
Tannahill, Reay. Food in History (New York: Stein and Day, 1973).
Tisdale, Sally. The Best Thing I Ever Tasted: The Secret of Food (New York: Riverhead, 2001).
On omega-3 and omega-6 fatty acids:
Allport, Susan. The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (Berkeley: University of California Press, 2006). By far the best work of science journalism on the subject.
--. “The Skinny on Fat.” Gastronomica-The Journal of Food and Culture. 3.1 (2003): 28-36.
Carlson, Susan E., and Martha Neuringer. “Polyunsaturated Fatty Acid and Neurodevelopment: A Summary and Critical Analysis of the Literature.” Lipids. 34.2 (1999): 171-78.
Hibbeln, J.R., et al. “Dietary Polyunsaturated Fatty Acids and Depression: When Cholesterol Doesn’t Satisfy.” American Journal of Clinical Nutrition. 62 (1995): 1-9.
--, et al. “Healthy Intakes of n-3 and n-6 Fatty Acids: Estimations Considering Worldwide Diversity.” American Journal of Clinical Nutrition. 83 (2006).
--, et al. “Increasing Homicide Rates and Linoleic Acid Consumption Among Five Western Countries, 1961-2000.” Lipids. 39.12 (2004).
Holman, Ralph T. “The Slow Discovery of the Importance of Omega-3 Fatty Acids in Human Health.” Presented as part of a symposium, “Evolution of Ideas About the Nutritional Value of Dietary Fat,” at the Experimental Biology 97 meeting, April 9, 1997. The proceedings were published b
y the American Society for Nutritional Sciences in 1998.
Kris-Etherton, P.M., et al. “Polyunsaturated Fatty Acids in the Food Chain in the United States.” American Journal of Clinical Nutrition. 71 (2000): 179S-88S.
Mozaffarian, Dariush, and Eric B. Rimm. “Fish Intake, Contaminants, and Human Health: Evaluating the Risks and the Benefits.” Journal of the American Medical Association. 296.15 (2006): 1885-99.
Nesheim, Malden C., et al. “Seafood Choices: Balancing Benefits and Risks” (Washington D.C.: National Academies Press, 2006).
Pischon, Tobias, et al. “Habitual Dietary Intake of n-3 and n-6 Fatty Acids in Relation to Inflammatory Markers Among US Men and Women.” Circulation. 108 (2003): 155-60.
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).
Uauy, Ricardo, et al. “Essential Fatty Acids in Visual and Brain Development.” Lipids. 36.9 (2001): 885-95.
On the rising incidence of type 2 diabetes and its impact:
Boyle, James P., et al. “Projection of Diabetes Burden Through 2050: Impact of Changing Demography and Disease Prevalence in the U.S.” Diabetes Care. 24 (2001): 1936-40.
Gregg, Edward W., et al. “Trends in the Prevalence and Ratio of Diagnosed to Undiagnosed Diabetes According to Obesity Levels in the U.S.” Diabetes Care. 27 (2004): 2806-12.
Haslam, David W., and W. Philip T. James. “Obesity.” The Lancet. 336 (2005): 1197-1209.
Kleinfield, N.R. “Diabetes and Its Awful Toll Quietly Emerge as a Crisis.” The New York Times (January 9, 2006).
--. “Living at an Epicenter of Diabetes, Defiance and Despair.” New York Times (January 10, 2006).
Narayan, K. M. Venkat, et al. “Lifetime Risk for Diabetes Mellitus in the United States.” Journal of the American Medical Association. 290.14 (2003): 1884-90.
O’Connor, Andrew S., and Jeffrey R. Schelling. “Diabetes and the Kidney.” American Journal of Kidney Diseases. 46.4 (2005): 766-73.
Olshansky, S. Jay, et al. “A Potential Decline in Life Expectancy in the United States in the 21st Century.” New England Journal of Medicine. 352.11 (2005): 1138-45.
Poinasamy, Darren. “Facing Up to the Diabetes Threat in the US.” Business Briefing: US Pharmacy Review. (2004): 48-50.
Urbina, Ian. “In the Treatment of Diabetes, Success Often Does Not Pay.” New York Times (January 11, 2006).
Wild, Sarah, et al. “Global Prevalence of Diabetes: Estimates for the Year 2000 and Projections for 2030.” Diabetes Care. 27.5 (2004): 1047-53.
PART THREE: GETTING OVER NUTRITIONISM
1. Eat Food: On the benefits of whole foods and traditional diets:
Allport, Susan. The Primal Feast: Food, Sex, Foraging, and Love (Lincoln, NB: iUniverse Inc., 2000).
American Journal of Clinical Nutrition. Edited by Marion Nestle, et al. 61 suppl (1995): 1313-20. This special supplement edition looked at the benefits of the Mediterranean diet.
Appel, Lawrence J. “A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure.” New England Journal of Medicine. 336.16 (1997): 1117-24.
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): 779-85.
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): 131-36.
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): 912-21.
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): 57-61.
Milburn, Michael P. “Indigenous Nutrition.” American Indian Quarterly. 28.3 (2004): 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., and Jennifer Billing. “Darwinian Gastronomy: Why We Use Spices.” Bioscience. 49.6 (1999): 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 11th Annual Research Conference on Diet, Nutrition and Cancer, Washington, D.C., July 16-17, 2001): 3065S-73S.
--, 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-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): 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): 532-37.
On processed foods and health claims:
Barrionuevo, Alexei. “Globalization in Every Loaf.” New York Times (June 16, 2007). A good account of Sara Lee’s whole-grain white bread. See also: www.thejoyofeating.com/.
Erdman, John W., et al. “Not All Soy Products Are Created Equal: Caution Needed in Interpretat
ion 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): 844-48.
Hur, S.J., et al. “Formation of Cholesterol Oxidation Products (COPs) in animal products.” Food Control. 18 (2007): 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/journal.pmed.0040005 (2007).
Martin, Andrew. “Makers of Sodas Try a New Pitch: They’re Healthy.” 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-50S.
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): 973-79.
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): 1075-82.
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