How Not to Die

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How Not to Die Page 73

by Michael Greger MD


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  45. Olsen A, Ritz C, Kramer L, Møller P. Serving styles of raw snack vegetables. What do children want? Appetite. 2012;59(2):556–62.

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  49. Isoldi KK, Dalton S, Rodriguez DP, Nestle M. Classroom “cupcake” celebrations: observations of foods offered and consumed. J Nutr Educ Behav. 2012;44(1):71–5.

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  51. Wansink B, van Ittersum K, Painter JE. How descriptive food names bias sensory perceptions in restaurants. Food Qual Prefer. 2005;16(5):393–400.

  52. Wansink B, Just DR, Payne CR, Klinger MZ. Attractive names sustain increased vegetable intake in schools. Prev Med. 2012;55(4):330–2.

  53. Wansink B, Just DR, Payne CR, Klinger MZ. Attractive names sustain increased vegetable intake in schools. Prev Med. 2012;55(4):330–2.

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  55. Blatt AD, Roe LS, Rolls BJ. Hidden vegetables: an effective strategy to reduce energy intake and increase vegetable intake in adults. Am J Clin Nutr. 2011;93(4):756–63.

  56. Vereecken C, Rovner A, Maes L. Associations of parenting styles, parental feeding practices and child characteristics with young children’s fruit and vegetable consumption. Appetite. 2010;55(3):589–96.

  57. World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington, D.C.: AICR, 2007.

  58. Annema N, Heyworth JS, McNaughton SA, Iacopetta B, Fritschi L. Fruit and vegetable consumption and the risk of proximal colon, distal colon, and rectal cancers in a case-control study in Western Australia. J Am Diet Assoc. 2011;111(10):1479–90.

  59. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study. Food Chem. 2009;112:374–80.

  60. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study. Food Chem. 2009;112:374–80.

  61. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study. Food Chem. 2009;112:374–80.

  62. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study. Food Chem. 2009;112:374–80.

  63. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study. Food Chem. 2009;112:374–80.

  64. Abdull Razis AF, Noor NM. Cruciferous vegetables: dietary phytochemicals for cancer prevention. Asian Pac J Cancer Prev. 2013;14(3):1565–70.

  65. Nicastro HL, Ross SA, Milner JA. Garlic and onions: their cancer prevention properties. Cancer Prev Res (Phila). 2015;8(3):181–9.

  66. Oude Griep LM, Geleijnse JM, Kromhout D, Ocké MC, Verschuren WM. Raw and processed fruit and vegetable consumption and 10-year coronary heart disease incidence in a population-based cohort study in the Netherlands. PLoS ONE. 2010;5(10):e13609.

  67. Gliszczynska-Swiglo A, Ciska E, Pawlak-Lemanska K, Chmielewski J, Borkowski T, Tyrakowska B. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit Contam. 2006;23(11):1088–98.

  68. Ghavami A, Coward WA, Bluck LJ. The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling. Br J Nutr. 2012;107(9):1350–66.

  69. Garcia AL, Koebnick C, Dagnelie PC, et al. Long-term strict raw food diet is associated with favourable plasma beta-carotene and low plasma lycopene concentrations in Germans. Br J Nutr. 2008;99(6):1293–300.

  70. Bohm V, Bitsch R. Intestinal absorption of lycopene from different matrices and interactions to other carotenoids, the lipid status, and the antioxidant capacity of human plasma. Eur J Nutr. 1999;38:118–25.

  71. Kahlon TS, Chiu MM, Chapman MH. Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper and cabbage. Nutr Res. 2008;28:351–7.

  72. Javitt NB, Budai K, Miller DG, Cahan AC, Raju U, Levitz M. Breast-gut connection: origin of chenodeoxycholic acid in breast cyst fluid. Lancet. 1994;343(8898):633–5.

  73. Stott-Miller M, Neuhouser ML, Stanford JL. Consumption of deep-fried foods and risk of prostate cancer. Prostate. 2013;73(9):960–9.

  74. Chen MJ, Hsu HT, Lin CL, Ju WY. A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment. Food Chem Toxicol. 2012;50(10):3867–76.

  75. Lineback DR, Coughlin JR, Stadler RH. Acrylamide in foods: a review of the science and future considerations. Annu Rev Food Sci Technol. 2012;3:15–35.

  76. Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of cooking methods on antioxidant activity o
f vegetables. J Food Sci. 2009;74(3):H97–H103.

  77. Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of cooking methods on antioxidant activity of vegetables. J Food Sci. 2009;74(3):H97–H103.

  78. Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of cooking methods on antioxidant activity of vegetables. J Food Sci. 2009;74(3):H97–H103.

  79. Barański M, Srednicka-Tober-Tober D, Volakakis N, et al. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. Br J Nutr. 2014;112(5):794–811.

  80. Krol WJ. Removal of trace pesticide residues from produce. Connecticut Agricultural Experiment Station. http://www.ct.gov/­caes/­cwp/­view.asp?a=2815&q=376676. June 28, 2012. Accessed April 16, 2015.

  81. Krieger RI, Brutsche-Keiper P, Crosby HR, Krieger AD. Reduction of pesticide residues of fruit using water only or Plus Fit Fruit and Vegetable Wash. Bull Environ Contam Toxicol. 2003;70(2):213–8.

  82. Krol WJ, Arsenault TL, Pylypiw HM, Incorvia Mattina MJ. Reduction of pesticide residues on produce by rinsing. J Agric Food Chem. 2000;48(10):4666–70.

  83. Wang Z, Huang J, Chen J, Li F. Effectiveness of dishwashing liquids in removing chlorothalonil and chlorpyrifos residues from cherry tomatoes. Chemosphere. 2013;92(8):1022–8.

  84. Zohair A. Behaviour of some organophosphorus and organochlorine pesticides in potatoes during soaking in different solutions. Food Chem Toxicol. 2001;39(7):751–5.

  85. Zhang ZY, Liu XJ, Hong XY. Effects of home preparation on pesticide residues in cabbage. Food Control. 2007;18(12):1484–7.

  86. Zohair A. Behaviour of some organophosphorus and organochlorine pesticides in potatoes during soaking in different solutions. Food Chem Toxicol. 2001;39(7):751–5.

  87. U.S. Department of Agriculture. Organic Agriculture. http://www.usda.gov/­wps/portal/­usda/­usdahome?contentidonly=true&contentid=organic-agriculture.html. Modified January 9, 2015. Accessed March 30, 2015.

  88. Monette M. The science of pesticide-free potato chips. CMAJ. 2012;184(14):E741–2.

  89. Smith-Spangler C, Brandeau ML, Hunter GE, et al. Are organic foods safer or healthier than conventional alternatives?: a systematic review. Ann Intern Med. 2012;157(5):348–66.

  90. Barański M, Srednicka-Tober-Tober D, Volakakis N, et al. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. Br J Nutr. 2014;112(5):794–811.

  91. Forman J, Silverstein J. Organic foods: health and environmental advantages and disadvantages. Pediatrics. 2012;130(5):e1406–15.

  92. Barański M, Srednicka-Tober-Tober D, Volakakis N, et al. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. Br J Nutr. 2014;112(5):794–811.

  93. Lindén A, Andersson K, Oskarsson A. Cadmium in organic and conventional pig production. Arch Environ Contam Toxicol. 2001; 40(3):425–31.

  94. Lee WCJ, Shimizu M, Kniffin KM, Wansink B. You taste what you see: do organic labels bias taste perceptions? Food Qual Prefer. 2013;29(1):33–9.

  95. Williams PR, Hammitt JK. Perceived risks of conventional and organic produce: pesticides, pathogens, and natural toxins. Risk Anal. 2001;21(2):319–30.

  96. Hammitt JK. Risk perceptions and food choice: an exploratory analysis of organic- versus conventional-produce buyers. Risk Anal. 1990;10(3): 367–74.

  97. Reiss R, Johnston J, Tucker K, Desesso JM, Keen CL. Estimation of cancer risks and benefits associated with a potential increased consumption of fruits and vegetables. Food Chem Toxicol. 2012;50(12):4421–7.

  98. Winter CK. Pesticide residues in imported, organic, and “suspect” fruits and vegetables. J Agric Food Chem. 2012;60(18):4425–9.

  Flaxseeds

  1. Singh KK, Mridula D, Rehal J, Barnwal P. Flaxseed: a potential source of food, feed and fibre. Crit Rev Food Sci Nutr. 2011;51(3):210–22.

  2. Hyvärinen HK, Pihlava JM, Hiidenhovi JA, Hietaniemi V, Korhonen HJ, Ryhänen EL. Effect of processing and storage on the stability of flaxseed lignan added to bakery products. J Agric Food Chem. 2006;54(1):48–53.

  3. Cunnane SC, Hamadeh MJ, Liede AC, Thompson LU, Wolever TM, Jenkins DJ. Nutritional attributes of traditional flaxseed in healthy young adults. Am J Clin Nutr. 1995;61(1):62–8.

  4. Davidi A, Reynolds J, Njike VY, Ma Y, Doughty K, Katz DL. The effect of the addition of daily fruit and nut bars to diet on weight, and cardiac risk profile, in overweight adults. J Hum Nutr Diet. 2011;24(6):543–51.

  5. Chai SC, Hooshmand S, Saadat RL, Payton ME, Brummel-Smith K, Arjmandi BH. Daily apple versus dried plum: impact on cardiovascular disease risk factors in postmenopausal women. J Acad Nutr Diet. 2012;112(8):1158–68.

  6. Peterson JM, Montgomery S, Haddad E, Kearney L, Tonstad S. Effect of consumption of dried California mission figs on lipid concentrations. Ann Nutr Metab. 2011;58(3):232–8.

  7. Chai SC, Hooshmand S, Saadat RL, Payton ME, Brummel-Smith K, Arjmandi BH. Daily apple versus dried plum: impact on cardiovascular disease risk factors in postmenopausal women. J Acad Nutr Diet. 2012;112(8):1158–68.

  8. Puglisi MJ, Vaishnav U, Shrestha S, et al. Raisins and additional walking have distinct effects on plasma lipids and inflammatory cytokines. Lipids Health Dis. 2008;7:14.

  9. Chai SC, Hooshmand S, Saadat RL, Arjmandi BH. Daily apple consumption promotes cardiovascular health in postmenopausal women. The FASEB Journal. 2011;25:971.10.

  10. Keast DR, O’Neil CE, Jones JM. Dried fruit consumption is associated with improved diet quality and reduced obesity in US adults: National Health and Nutrition Examination Survey, 1999–2004. Nutr Res. 2011;31(6):460–7.

  11. Edel AL, Rodriguez-Leyva D, Maddaford TG, et al. Dietary flaxseed independently lowers circulating cholesterol and lowers it beyond the effects of cholesterol-lowering medications alone in patients with peripheral artery disease. J Nutr. 2015;145(4):749–57.

  Nuts and Seeds

  1. Fraser GE, Shavlik DJ. Ten years of life: is it a matter of choice? Arch Intern Med. 2001; 161(13): 1645–52.

  2. Lim SS, Vos T, Flaxman AD, et al. A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990–2010: a systematic analysis for the Global Burden of Disease Study 2010. Lancet. 2012;380(9859):2224–60.

  3. U.S. Department of Agriculture. Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods—2007. http://www.orac-info-portal.de/­download/­ORAC_R2.pdf. November 2007. Accessed April 10, 2015.

  4. Ros E, Mataix J. Fatty acid composition of nuts—implications for cardiovascular health. Br J Nutr. 2006;96 Suppl 2:S29–35.

  5. Yang J, Liu RH, Halim L. Antioxidant and antiproliferative activities of common edible nut seeds. Food Sci Tech. 2009;42(1):1–8.

  6. Bao Y, Han J, Hu FB, et al. Association of nut consumption with total and cause-specific mortality. N Engl J Med. 2013;369(21):2001–11.

  7. Luu HN, Blot WJ, Xiang YB, et al. Prospective evaluation of the association of nut/peanut consumption with total and cause-specific mortality. JAMA Intern Med. 2015;175(5):755–66.

  8. Fernández-Montero A, Bes-Rastrollo M, Barrio-López MT, et al. Nut consumption and 5-y all-cause mortality in a Mediterranean cohort: the SUN project. Nutrition. 2014;30(9):1022–7.

  9. Estruch R, Ros E, Salas-Salvadó J, et al. Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J Med. 2013;368(14):1279–90.

  10. Supplement to: Estruch R, Ros E, Salas-Salvadó J, et al. Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J Med 2013;368:1279–90. DOI: 10.1056/NEJMoa 1200303

  11. Estruch R, Ros E, Salas-Salvadó J, et al. Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J Med. 2013;368(14):1
279–90.

  12. Guasch-Ferré M, Bulló M, Martínez-González MA, et al. Frequency of nut consumption and mortality risk in the PREDIMED nutrition intervention trial. BMC Med. 2013;11:164.

  13. Guasch-Ferré M, Hu FB, Martínez-González MA, et al. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med. 2014;12:78.

  14. Keys A. Olive oil and coronary heart disease. Lancet. 1987;1(8539):983–4.

  15. Guasch-Ferré M, Bulló M, Martínez-González MA, et al. Frequency of nut consumption and mortality risk in the PREDIMED nutrition intervention trial. BMC Med. 2013;11:164.

  16. Toner CD. Communicating clinical research to reduce cancer risk through diet: walnuts as a case example. Nutr Res Pract. 2014;8(4):347–51.

  17. Li TY, Brennan AM, Wedick NM, Mantzoros C, Rifai N, Hu FB. Regular consumption of nuts is associated with a lower risk of cardiovascular disease in women with type 2 diabetes. J Nutr. 2009;139(7):1333–8.

  18. Su X, Tamimi RM, Collins LC, et al. Intake of fibre and nuts during adolescence and incidence of proliferative benign breast disease. Cancer Causes Control. 2010;21(7):1033–46.

  19. Natoli S, McCoy P. A review of the evidence: nuts and body weight. Asia Pac J Clin Nutr. 2007;16(4):588–97.

  20. Martínez-González MA, Bes-Rastrollo M. Nut consumption, weight gain and obesity: Epidemiological evidence. Nutr Metab Cardiovasc Dis. 2011;21 Suppl 1:S40–5.

  21. Wang X, Li Z, Liu Y, Lv X, Yang W. Effects of pistachios on body weight in Chinese subjects with metabolic syndrome. Nutr J. 2012;11:20.

  22. Painter, J. The pistachio principle: calorie reduction without calorie restriction. Weight Management Matters. 2008;6:8.

  23. Murakami K, Sasaki S, Takahashi Y, et al. Hardness (difficulty of chewing) of the habitual diet in relation to body mass index and waist circumference in free-living Japanese women aged 18–22 y. Am J Clin Nutr. 2007;86(1):206–13.

  24. McKiernan F, Lokko P, Kuevi A, et al. Effects of peanut processing on body weight and fasting plasma lipids. Br J Nutr. 2010;104(3):418–26.

 

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