INTRODUCTION
1. K. M. Adams, W. S. Butsch, and M. Kohlmeier, “The State of Nutrition Education at US Medical Schools,” Journal of Biomedical Education 2015 (January 2015), Article ID 357627. DOI:10.1155/2015/357627.
CHAPTER 1
1. W. S. Yancy, Jr., et al., “A Low-Carbohydrate, Ketogenic Diet versus a Low-Fat Diet to Treat Obesity and Hyperlipidemia: A Randomized, Controlled Trial,” Annals of Internal Medicine 140, no. 10 (2004): 769–777. DOI: 10.7326/0003-4819-140-10-200405180-00006.
2. F. J. McClernon, et al., “The Effects of a Low-Carbohydrate Ketogenic Diet and a Low-Fat Diet on Mood, Hunger, and Other Self-Reported Symptoms,” Obesity 15, no. 1 (2007): 182–187.
3. E. C. Westman, et al., “The Effect of a Low-Carbohydrate, Ketogenic Diet versus a Low-Glycemic Index Diet on Glycemic Control in Type 2 Diabetes Mellitus,” Nutrition & Metabolism 5, no. 36 (2008): 36. DOI: 10.1186/1743-7075-5-36.
CHAPTER 2
1. R. Sender, S. Fuchs, and R. Milo, “Revised Estimates for the Number of Human and Bacterial Cells in the Body,” PLoS Biology 14, no. 8 (2016): e1002533. DOI:10.1371/journal.pbio.1002533.
2. L. M. Cox, et al., “Altering the Intestinal Microbiota during a Critical Developmental Window Has Lasting Metabolic Consequences,” Cell 158, no. 4 (2014): 705–721. DOI: 10.1016/j.cell.2014.05.052.
3. C. Potera, “POPs and Gut Microbiota: Dietary Exposure Alters Ratio of Bacterial Species,” Environmental Health Perspectives 123, no. 7 (2015). DOI: 10.1289/ehp.123-A187.
4. M. C. Dao, J. Everard, J. Aron-Wisnewsky, et al., “Akkermansia muciniphila and Improved Metabolic Health during a Dietary Intervention in Obesity: Relationship with Gut Microbiome Richness and Ecology,” Gut 65, no. 3 (2016): 426–436. DOI: 10.1136/gutjnl-2014-308778.
5. P. Hemarajata and J. Versalovic, “Effects of Probiotics on Gut Microbiota: Mechanisms of Intestinal Immunomodulation and Neuromodulation,” Therapeutic Advances in Gastroenterology 6, no. 1 (2013): 39–51.
6. K. R. Magnusson, et al., “Relationships between Diet-Related Changes in the Gut Microbiome and Cognitive Flexibility,” Neuroscience 300 (2015): 128–140. DOI: 10.1016/j.neuroscience.2015.05.016.
7. M. R. Hillmire, et al., “Fermented Foods, Neuroticism, and Social Anxiety: An Interaction Model,” Psychiatry Research 228, no. 2 (2015): 203–208. DOI: 10.1016/j.psychres.2015.04.023.
8. J. A. Bravo, et al., “Ingestion of Lactobacillus Strain Regulates Emotional Behavior and Central GABA Receptor Expression in a Mouse via the Vagus Nerve,” Proceedings of the National Academy of Sciences of the United States of America 108, no. 38 (2011): 16050–16055. DOI: 10.1073/pnas.1102999108.
9. L. Steenbergen and R. Sellaro, “A Randomized Controlled Trial to Test the Effect of Multispecies Probiotics on Cognitive Reactivity to Sad Mood,” Brain, Behavior, and Immunity 48 (2015): 258–264. DOI: 10.1016/j.bbi.2015.04.003.
10. BBC News, “Scientists Sniffing Out the Western Allergy Epidemic,” August 27, 2014, http://www.bbc.com/news/health-28934415#, accessed 5/19/16.
11. S. W. Kembel, et al., “Architectural Design Influences the Diversity and Structure of the Built Environment Microbiome,” The ISME Journal 6, no. 8 (2012): 1469–1479. DOI: 10.1038/ismej.2011.211.
CHAPTER 3
1. Centers for Disease Control and Prevention, “National Diabetes Statistics Report: Estimates of Diabetes and Its Burden in the United States, 2014,” https://stacks.cdc.gov/view/cdc/23442, accessed 12/2/16.
2. Y. Huang, X. Cai, M. Qiu, et al., “Prediabetes and the Risk of Cancer: A Meta-Analysis,” Diabetologia 57, no. 11 (2014): 2261–2269. DOI: 10.1007/s00125-014-3361-2.
3. J. W. Anderson, et al., “Health Benefits of Dietary Fiber,” Nutrition Reviews 67, no. 4 (2009): 188–205. DOI: 10.1111/j.1753-4887.2009.00189.x.
4. M. Herrmann, et al., “Serum 25-Hydroxy Vitamin D: A Predictor of Macrovascular and Microvascular Complications in Patients with Type 2 Diabetes,” Diabetes Care 38, no. 3 (2015): 521–528. DOI: 10.2337/dc14-0180.
5. C. Gibbons, M. Dempster, and M. Moutray, “Stress, Coping, and Satisfaction in Nursing Students,” Journal of Advanced Nursing 67, no. 3 (2011): 621–632. DOI: 10.1111/j.1365-2648.2010.05495.x.
6. D. S. Schade and R. P. Eaton, “The Temporal Relationship between Endogenously Secreted Stress Hormones and Metabolic Decompensation in Diabetic Man,” Journal of Clinical Endocrinology and Metabolism 50, no. 1 (1980): 131.6.
7. D.-J. Dijk, “Slow-Wave Sleep, Diabetes, and the Sympathetic Nervous System,” Proceedings of the National Academy of Sciences of the United States of America 105, no. 4 (2008): 1107–1108. DOI: 10.1073/pnas.0711635105.
8. M. Herrmann, et al., “Serum 25-Hydroxy Vitamin D.”
9. C. Dalgard, et al., “Vitamin D Status in Relation to Glucose Metabolism and Type 2 Diabetes in Septuagenarians,” Diabetes Care 34, no. 6 (2011): 1284–1288. DOI: 10.2337/dc10-2084.
10. J. Parker, et al., “Levels of Vitamin D and Cardiometabolic Disorders: Systematic Review and Meta-analysis,” Maturitas 65, no. 3 (2010): 225–236. DOI: 10.1016/j.maturitas.2009.12.013.
1. L. Yang and G. A. Colditz, “Prevalence of Overweight and Obesity in the United States, 2007–2012,” JAMA Internal Medicine 175, no. 8 (2015): 1412–1413. DOI: 10.1001/jamainternmed.2015.2405.
2. F. A. Kummerow, “Two Lipids in the Diet, Rather Than Cholesterol, Are Responsible for Heart Failure and Stroke,” Clinical Lipidology 9, no. 2 (2014): 189–204. DOI: 10.2217/clp.14.4.
3. K. Kavanagh, et al., “Trans Fat Diet Induces Abdominal Obesity and Changes in Insulin Sensitivity in Monkeys,” Obesity 15 (2007): 1675–1684. DOI: 10.1038/oby.2007.200.
4. Office of Disease Prevention and Health Promotion, “Dietary Guidelines,” https://health.gov/dietaryguidelines/, accessed 5/25/17.
5. L. A. Tellez, et al. “Glucose Utilization Rates Regulate Intake Levels of Artificial Sweeteners,” The Journal of Physiology 591, no. 22 (2013): 5727–5744. DOI: 10.1113/jphysiol.2013.263103.
6. J. Suez, et al., “Artificial Sweeteners Induce Glucose Intolerance by Altering the Gut Microbiota,” Nature 514 (2014): 181–186. DOI: 10.1038/nature13793.
7. S. Fowler, K. Williams, and H. P. Hazuda, “Diet Soda Intake Is Associated with Long-Term Increases in Waist Circumference in a Biethnic Cohort of Older Adults: The San Antonio Longitudinal Study of Aging,” Journal of the American Geriatrics Society 63, no. 4 (2015): 708–715. DOI: 10.1111/jgs.13376.
8. R. Jaslow, “New Study Is Wake-Up Call for Diet Soda Drinkers,” CBS News, December 8, 2011, http://www.cbsnews.com/news/new-study-is-wake-up-call-for-diet-soda-drinkers/, accessed 8/9/17.
CHAPTER 5
1. Sugar Science: The Unsweetened Truth, “Hidden in Plain Sight,” University of California San Francisco, http://sugarscience.ucsf.edu/hidden-in-plain-sight/#.WSwnBYVGqTM, accessed 5/29/17.
2. U.S. Department of Agriculture, “Sugar and Sweeteners Yearbook Tables, Table 51,” https://www.ers.usda.gov/webdocs/DataFiles/53304/table51.xls?v=42538, accessed 5/29/17.
3. United States Department of Agriculture, “Sugar and Sweeteners Yearbook Tables, Table 52,” https://www.ers.usda.gov/webdocs/DataFiles/53304/table52.xls?v=42538, accessed 5/29/17.
4. U.S. Department of Agriculture and U.S. Department of Health and Human Services, Dietary Guidelines for Americans, 2010, 7th Edition (Washington, DC: U.S. Government Printing Office, December 2010), https://health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf, accessed 5/29/17.
5. K. L. Stanhope, et al., “Consuming Fructose-Sweetened, Not Glucose-Sweetened, Beverages Increases Visceral Adiposity and Lipids and Decreases Insulin Sensitivity in Overweight/Obese Humans,” The Journal of Clinical Investigation 119, no. 5 (2009): 1322–1334. DOI: 10.1172/JCI37385.
6. The Cornucopia Institute, “Culture Wars: How the Food Giants Turned Yogurt, a Health Food, into Junk Food,“ November 2014, https://www.cornucopia.org/Yogurt-docs/CultureWars-FullReport.pdf, accessed 5/29/17.
7. U.S. Department of Agriculture, “Recent Trends in GE Adoption,” https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx, accessed 5/29/17.
8. L. E. Glynn, Plant Lectins (Cambridge: Cambridge University Press, 1992).
9. E. J. Brandt, et al., “Hospital Admissions for Myocardial Infarction and Stroke Before and After the Trans-Fatty Acid Restrictions in New York,” JAMA Cardiology, published online April 12, 2017. DOI: 10.1001/jamacardio.2017.0491.
10. J. E. Brody, “The Worst Fat in the Food Supply,” The New York Times, May 22, 2017.
11. J. Fernandez-Cornejo, et al., “Pesticide Use in U.S. Agriculture: 21 Selected Crops, 1960–2008,” U.S. Department of Agriculture, Economic Information Bulletin no. 24, May 2014.
12. U.S. Food & Drug Administration, “You Can Help Cut Acrylamide in Your Diet,” March 14, 2016, https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm, accessed 6/19/17.
13. M. Wien, et al., “A Randomized 3x3 Crossover Study to Evaluate the Effect of Hass Avocado Intake on Post-ingestive Satiety, Glucose and Insulin Levels, and Subsequent Energy Intake in Overweight Adults,” Nutrition Journal 12 (2013): 155, DOI: 10.1186/1475-2891-12-155.
14. E. A. Lee, et al., “Targeting Mitochondria with Avocatin B Induces Selective Leukemia Cell Death,” Cancer Research 75, no. 12 (June 15, 2015): 2478–2488. DOI: 10.1158/0008-5472.CAN-14-2676.
15. J. M. Lattimer and M. D. Haub, “Effects of Dietary Fiber and Its Components on Metabolic Health,” Nutrients 2, no. 12 (2010): 1266–1289. DOI:10.3390/nu2121266.
16. G. Mithieux and A. Gautier-Stein, “Intestinal Glucose Metabolism Revisited,” Diabetes Research and Clinical Practice 105, no. 3 (2014): 295–301. DOI: 10.1016/j.diabres.2014.04.008.
CHAPTER 6
1. J. Peretz, et al., “Bisphenol A and Reproductive Health: Update of Experimental and Human Evidence, 2007–2013,” Environmental Health Perspectives 122, no. 8 (2014): 775–786. DOI: 10.1289 /ehp.1307728.
2. E. L. Roen, et al., “Bisphenol A Exposure and Behavioral Problems among Inner City Children at 7–9 Years of Age,” Environmental Research 142 (2015): 739–745.
3. J. Y. Youn, “Evaluation of the Immune Response Following Exposure of Mice to Bisphenol A: Induction of Th1 Cytokine and Prolactin by BPA Exposure in the Mouse Spleen Cells,” Archives of Pharmacal Research 25, no. 6 (2002): 946–953.
4. G. S. Prins, et al., “Bisphenol A Promotes Human Prostate Stem-Progenitor Cell Self-Renewal and Increases In Vivo Carcinogenesis in Human Prostate Epithelium,” Endocrinology 155, no. 3 (2014): 805–817. DOI: 10.1210/en.2013-1955.
5. M. Pupo, et al., “Bisphenol A Induces Gene Expression Changes and Proliferative Effects through GPER in Breast Cancer Cells and Cancer-Associated Fibroblasts,” Environmental Health Perspectives 120, no. 8 (2012): 1177–1182. DOI: 10.1289/ehp.1104526.
6. P. Factor-Litvak, “Persistent Associations between Maternal Prenatal Exposure to Phthalates on Child IQ at Age 7 Years,” PLoS ONE 9, no. 12 (2014): e114003. DOI: 10.1371/journal.pone.0114003.
7. A. Postman, “The Truth About Tap,” Natural Resources Defense Council, January 5, 2016, https://www.nrdc.org/stories/truth-about-tap, accessed 5/29/17.
8. Y. Choi, Y. Chang, S. Ryu, et al, “Coffee Consumption and Coronary Artery Calcium in Young and Middle-Aged Asymptomatic Adults,” Heart (2015). DOI:10.1136/heartjnl-2014-306663.
9. E. Loftfield, et al., “Coffee Drinking and Cutaneous Melanoma Risk in the NIH-AARP Diet and Health Study,” Journal of the National Cancer Institute 107, no. 2 (2015): dju421. DOI: 10.1093/jnci/dju421.
10. F. Song, A. A. Qureshi, and J. Han, “Increased Caffeine Intake Is Associated with Reduced Risk of Basal Cell Carcinoma of the Skin,” Cancer Research 72, no. 13 (2012). DOI: 10.1158/0008-5472.CAN-11-3511.
11. E. Mowry, et al., “Greater Consumption of Coffee Is Associated with Reduced Odds of Multiple Sclerosis,” research presented at the American Academy of Neurology 67th Annual Meeting, February 2015, https://www.aan.com/PressRoom/Home/GetDigitalAsset/11535, accessed 5/29/17.
12. C. Cao, “High Blood Caffeine Levels in MCI Linked to Lack of Progression to Dementia,” Journal of Alzheimer’s Disease 30, no. 3 (2012): 559–572. DOI: 10.3233/JAD-2012-111781.
13. G. W. Ross, et al., “Association of Coffee and Caffeine Intake with the Risk of Parkinson Disease,” JAMA 283, no. 20 (2000): 2674–2679. DOI: 10.1001/jama.283.20.2674.
14. C. Kotyczka, et al., “Dark Roast Coffee Is More Effective Than Light Roast Coffee in Reducing Body Weight, and in Restoring Red Blood Cell Vitamin E and Glutathione Concentrations in Healthy Volunteers,” Molecular Nutrition & Food Research 55, no. 10 (2011): 1582–1586. DOI: 10.1002/ mnfr.201100248.
CHAPTER 7
1. S. M. Ulven, et al., “Metabolic Effects of Krill Oil Are Essentially Similar to Those of Fish Oil but at Lower Dose of EPA and DHA, in Healthy Volunteers,” Lipids 46, no. 1 (2011): 37–46. DOI: 10.1007/s11745 -010-3490-4.
2. D. Piovesan, et al., “The Human ‘Magnesome’: Detecting Magnesium Binding Sites on Human Proteins,” BMC Bioinformatics 13, suppl. 14 (2012): S10. DOI: 10.1186/1471-2105-13-S14-S10.
3. University of Maryland Medical Center, “Zinc,” https://umm.edu/health/medical/altmed/supplement/zinc, accessed 6/14/17.
4. J. Teas, et al., “Dietary Seaweed Modifies Estrogen and Phytoestrogen Metabolism in Healthy Postmenopausal Women,” Journal of Nutrition 139, no. 5 (2009): 939–944. DOI: 10.3945/jn.108.100834.
5. Y. J. Yang, et al., “A Case-Control Study on Seaweed Consumption and the Risk of Breast Cancer,” British Journal of Nutrition 103, no. 9 (2010): 1345–1353. DOI: 10.1017/S0007114509993242.
6. R. L. Bailey, et al., “Multivitamin-Mineral Use Is Associated with Reduced Risk of Cardiovascular Disease Mortality among Women in the United States,” Journal of Nutrition 145, no. 3 (2015): 572–578. DOI: 10.3945/jn.114.204743.
CHAPTER 8
1. National Cancer Institute, “Chemicals in Meat Cooked at High Temperatures and Cancer Risk,” https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet, accessed 6/21/17.
2. T. Sugimura, K. Wakabayashi, H. Nakagama, and M. Nagao, “Heterocyclic Amines: Mutagens/ Carcinogens Produced during Cooking of Meat and Fish,” Cancer Science 95 (2004): 290–299. DOI: 10.1111/j.1349-7006.2004.tb03205.x.
3. K. Puangsombat, et al., “Occurrence of Heterocyclic Amines in Cooked Meat Products,” Meat Science 90, no. 3 (2012): 739–746. DOI: 10.1016/j.meatsci.2011.11.005.
4. J. Uribarri, et al., “Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet,” Journal of the American Dietetic Association 110, no. 6 (2010): 911–916.e12. DOI: 10.1016/j.jada.2010.03.018.
5. O. Sandu, et al., “Insulin Resistance and Type 2 Diabetes in High-Fat–Fed Mice Are Linked to High Glycotoxin Intake,” Diabetes 54, no. 8 (2005): 2314–2319. DOI: 10.2337/diabetes.54.8.2314.
6. F. Zheng, et al., “Prevention of Diabetic Nephropathy in Mice by a Diet Low in Glycoxidation Products,” Diabetes/Metabolism Research and Review 18 (2002): 224–237. DOI: 10.1002/dmrr.283.
7. R.-Y. Lin, et al., “Dietary Glycotoxins Promote Diabetic Atherosclerosis in Apolipoprotein E-deficient Mice,” Atherosclerosis 168, no. 2 (2003): 213–220. DOI: 10.1016/S0021-9150(03)00050-9.
8. M. Peppa, et al., “Adverse Effects of Dietary Glycotoxins on Wound Healing in Genetically Diabetic Mice,” Diabetes 52, no. 11 (2003): 2805–2813. DOI: 10.2337/diabetes.52.11.2805.
9. J. Uribarri, et al., “Advanced Glycation End Products in Foods.”
10. Ibid.
11. Committee on Diet, Nutrition, and Cancer, Assembly of Life Sciences, National Research Council, Diet, Nutrition and Cancer (Washington, D.C.: National Academy Press, 1982), http://www.nap.edu/openbook.php?record_id=371&page=1, accessed 9/27/10.
12. J. Schor, “Marinades Reduce Heterocyclic Amines from Primitive Food Preparation Techniques,” Natural Medicine Journal 2, no. 7 (2010).
13. Ibid.
14. Ibid.
15. F. Vallejo, F. Tomás-Barberán, and C. García-Viguera, “Phenolic Compound Contents in Edible Parts of Broccoli Inflorescences after Domestic Cooking,” Journal of the Science of Food and Agriculture 83 (2003): 1511–1516. DOI: 10.1002/jsfa.1585.
16. K. Song and J. A. Milner, “The Influence of Heating on the Anticancer Properties of Garlic,” Journal of Nutrition 131, no. 3s (2001): 1054S–1057S.
17. J. Gornall, “Is It Safe to Microwave Food in Plastic?” The Daily Mail, November 11, 2014.
18. Environmental Working Group, “Canaries in the Kitchen: Teflon Toxicosis,” May 15, 2003, http://www.ewg.org/research/canaries-kitchen, accessed 6/21/17.
19. Environmental Working Group, “Canaries in the Kitchen: DuPont Has Known for 50 Years,” May 15, 2003, http://www.ewg.org/research/canaries-kitchen/dupont-has-known-50-years, accessed 6/21/17.
20. R. Bressani, “Bean Grain Quality: A Review,” Archives of Latino American Nutrition 39 (1989): 19–42.
21. S. K. Yadav and S. Sehgal, “Effect of Home Processing on Ascorbic Acid and Beta-Carotene Content of Spinach (Spinacia oleracia) and Amaranth (Amaranthus tricolor) Leaves,” Plant Foods in Human Nutrition 47, no. 2 (1995): 125–131.
22. R. H. Liu, “Health Benefits of Fruit and Vegetables Are from Additive and Synergistic Combinations of Phytochemicals,” American Journal of Clinical Nutrition 78, no. 3 (2003): 517S–520S.
23. “Lettuce Knives,” Cook’s Illustrated, July 2009.