Chapter 1
1. W. J. Craig and A. R. Mangels, “Position of the American Dietetic Association: Vegetarian Diets,” Journal of the American Dietetic Association 109 (2009): 1266–1268.
2. K. D. Kochanek, J. Xu, S. L. Murphy, A. M. Minino, and H. Kung, “Deaths: Final Data for 2009,” National Vital Statistics Reports 60 (2011).
3. Virginia Messina and Jack Norris, Vegan for Life (Cambridge, MA: Da Capo, 2011), 173.
4. T. J. Key, G. E. Fraser, M. Thorogood, P. N. Appleby, V. Beral, G. Reeves, M. L. Burr, et al., “Mortality in Vegetarians and Nonvegetarians: Detailed Findings from a Collaborative Analysis of 5 Prospective Studies,” American Journal of Clinical Nutrition 70 (1999): 516S–524S.
5. D. A. Snowdon and R. L. Phillips, “Does a Vegetarian Diet Reduce the Occurrence of Diabetes?” American Journal of Public Health 75 (1985): 507–512; S. Tonstad, T. Butler, R. Yan, and G. E. Fraser, “Type of Vegetarian Diet, Body Weight, and Prevalence of Type 2 Diabetes,” Diabetes Care 32 (2009): 791–796.
6. D. B. Lowe and W. H. Storkus, “Chronic Inflammation and Immunologic-Based Constraints in Malignant Disease,” Immunotherapy 3 (2011): 1265–1274.
7. S. Jung, D. Spiegelman, L. Baglietto, L. Bernstein, D. A. Boggs, P. A. van den Brandt, J. E. Buring, et al., “Fruit and Vegetable Intake and Risk of Breast Cancer by Hormone Receptor Status,” Journal of the National Cancer Institute 105, no. 3 (February 2013): 219–236.
8. C. Bamia, “Mediterranean Diet and Colorectal Cancer Risk: Results from a European Cohort,” European Journal of Epidemiology 28 (2013): 317–328.
9. J. Freedland and W. J. Aronson, “Dietary Intervention Strategies to Modulate Prostate Cancer Risk and Prognosis,” Current Opinion in Urology 19 (2009): 263–267; G. W. Watson, L. M. Beaver, D. E. Williams, R. H. Dashwood, and E. Ho, “Phytochemicals from Cruciferous Vegetables, Epigenetics, and Prostate Cancer Prevention,” American Association of Pharmaceutical Scientists Journal 15, no. 4 (2013): 951–961.
1. USDA, National Agricultural Statistics Service, Livestock Slaughter 2012 Summary, April 2013.
2. USDA, National Agricultural Statistics Service, Livestock Slaughter 2012 Summary, February 2013.
3. L. Horrigan, R. S. Lawrence, and P. Walker, “How Sustainable Agriculture Can Address the Environmental and Human Health Harms of Industrial Agriculture,” Environmental Health Perspectives 110 (2002): 445–456.
4. E. G. Hertwich, E. van der Voet, A. Tukker, M. Huijbregts, P. Kazmierczyk, M. Lenzen, J. McNeely, and Y. Moriguchi, “Assessing the Environmental Impacts of Consumption and Production: Priority Products and Materials” (Nairobi, Kenya: United Nations Environment Programme, 2010), 12.
5. US Environmental Protection Agency, “Methane and Nitrous Oxide Emissions from Natural Sources” (Washington, DC: Environmental Protection Agency, 2010).
6. E. Gidon and P. A. Martin, “Diet, Energy, and Global Warming,” Earth Interactions, 10, no. 9 (2006): 1–17, 9.
7. Ibid.
8. Ibid., 12.
Chapter 3
1. Messina and Norris, Vegan for Life, 1
2. S. Lorente-Cebrián, A. G. Costa, S. Navas-Carretero, M. Zabala, J. A. Martínez, and M. J. Moreno-Aliaga “Role of Omega-3 Fatty Acids in Obesity, Metabolic Syndrome, and Cardiovascular Diseases: A Review of the Evidence,” Journal of Physiology and Biochemistry 69 (2013): 633–651; E. J. Chan and L. Cho, “What Can We Expect from Omega-3 Fatty Acids?” Cleveland Clinic Journal of Medicine 76 (2009): 245–251.
3. J. M. Bourre, “Dietary Omega-3 Fatty Acids for Women,” Biomedicine and Pharmaco-therapy 61 (2007): 105–112.
4. T. L. Blasbalg, J. R. Hibbeln, and R. R. Raw-lings, “Changes in Consumption of Omega-3 and Omega-6 Fatty Acids in the United States During the 20th Century,” American Journal of Clinical Nutrition 93 (2011): 950–962.
5. Sharon Palmer, The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (New York: Experiment, 2012), 168–169.
6. A. P. Simopoulos, “Essential Fatty Acids in Health and Chronic Disease,” American Journal of Clinical Nutrition 70 (1999): 560S–569S.
7. Elson M. Hass and Buck Levin, Staying Healthy with Nutrition: The Complete Guide to Diet and Nutritional Medicine (Berkeley, CA: Celestial Arts, 2006), 68.
8. P. T. Voon, T. K. Ng, V. K. Lee, and K. Nesaretnam, “Diets High in Palmitic Acid (16:0), Lauric and Myristic Acids (12:0 + 14:0), or Oleic Acid (18:1) Do Not Alter Postprandial or Fasting Plasma Homocysteine and Inflammatory Markers in Healthy Malaysian Adults,” American Journal of Clinical Nutrition 94 (2011): 1451–1457; A. B. Feranil, P. L. Duazo, C. W. Kuzawa, and L. S. Adair, “Coconut Oil Is Associated with a Beneficial Lipid Profile in Pre-Menopausal Women in the Philippines,” Asia Pacific Journal of Clinical Nutrition 20 (2011): 190–195.
9. M. M. Flynn and S. E. Reinert, “Comparing an Olive Oil–Enriched Diet to a Standard Lower-Fat Diet for Weight Loss in Breast Cancer Survivors: A Pilot Study,” Journal of Women’s Health 19 (2010): 1155–1161.
10. D. E. Cintra, E. R. Ropelle, J. C. Moraes, J. R. Pauli, J. Morari, C. T. Souza, R. Grimaldi, et al., “Unsaturated Fatty Acids Revert Diet-Induced Hypothalamic Inflammation in Obesity,” PLoS One 7 (2012): e30571; A. Camargo, J. Ruano, J. M. Fernandez, L. D. Parnell, A. Jimenez, M. Santos-Gonzalez, C. Marin, et al., “Gene Expression Changes in Mononuclear Cells in Patients with Metabolic Syndrome After Acute Intake of Phenol-Rich Virgin Olive Oil,” BMC Genomics 11 (2010): 253.
11. P. Appleby, A. Roddam, N. Allen, T. Key, “Comparative fracture risk in vegetarians and nonvegetarians in EPIC-Oxford,” European Journal of Clinical Nutrition 61 (2007):1400–6. Epub February 2007.
12. Messina and Norris, Vegan for Life, 62–65.
Chapter 4
1. Davis, 218–220.
2. E. Sikora and I. Bodziarczyk, “Composition and Antioxidant Activity of Kale (Brassica oleracea L. var. acephala) Raw and Cooked,” Scientiarum Polonorum Technologia Alimentaria 11 (2012): 239–248.
Chapter 5
1. C. Koebnick, C. Strassner, I. Hoffman, and C. Leitzmann, “Consequences of a Long-Term Raw Food Diet on Body Weight and Menstruation: Results of a Questionnaire Survey,” Annals of Nutrition and Metabolism 43 (1999): 69–79.
Chapter 6
1. J. Dwyer, E. Foulkes, M. Evans, and L. Ausman, “Acid/Alkaline Ash Diets: Time for Assessment and Change,” Journal of the American Dietetic Association 85 (1985): 841–845.
2. T. Remer and F. Manz, “Potential Renal Acid Load of Foods and Its Influence on Urine pH,” Journal of the American Dietetic Association 95 (1995): 791–797; H. Macdonald, S. A. New, W. D. Fraser, M. K. Campbell, and D. Reid, “Low Dietary Potassium Intakes and High Dietary Estimates of Net Endogenous Acid Production Are Associated with Low Bone Mineral Density in Premenopausal Women and Increased Markers of Bone Resorption in Postmenopausal Women,” American Journal of Clinical Nutrition 81 (2005): 923–933.
3. B. A. Ince, E. J. Anderson, and R. M. Neer, “Lowering Dietary Protein to U.S. Recommended Dietary Allowance Levels Reduces Urinary Calcium Excretion and Bone Resorption in Young Women,” Journal of Clinical Endocrinology and Metabolism 89 (2004): 3801–3807; S. A. Schuette, M. B. Zemel, and H. M. Linkswiler, “Studies on the Mechanism of Protein-Induced Hypercalciuria in Older Men and Women,” Journal of Nutrition 110 (1980): 305–315; F. Manz, T. Remer, E. Decher-Spliethoff, M. Hohler, M. Kersting, C. Kunz, and B. Lausen, “Effects of a High Protein Intake on Renal Acid Excretion in Bodybuilders,” Z Ernahrungswiss 34 (1995): 10–15.
4. J. Calvez, N. Poupin, C. Chesneau, C. Lassale, and D. Tome, “Protein Intake, Calcium Balance and Health Consequences,” European Journal of Clinical Nutrition 66 (2012): 281–295.
5. A. L. Darling, D. J. Millward, D. J. Torgerson, C. E. Hewitt, and S. A. Lanham-New, “Dietary Protein and Bone Health: A Systematic Review and Meta-Analysis,” American Journal of Clinical Nutrition 90 (2009): 1674–1692.
6. X. O. Shu, Y. Zheng, H. Cai, K. Gu, Z. Chen, W. Zheng, and W. Lu, “Soy Food Intake and Breast Cancer Survival,” Journal of the American Medical Association 302 (2009): 2437–2443; L. M. Butler, A. H. Wu, R. Wang, W. P. Koh, J. M. Yuan, and M. C. Yu, “A Vegetable-Fruit-Soy Dietary Pattern Protects Against Breast Cancer Among Postmenopausal Singapore Chinese Women,” American Journal of Clinical Nutrition 91 (2010): 1013–1019; A. H. Wu, W. P. Koh, R. Wang, H. P. Lee, and M. C. Yu, “Soy Intake and Breast Cancer Risk in Singapore Chinese Health Study,” British Journal of Cancer 99 (2008): 196–200.
7. L. A. Korde, A. H. Wu, T. Fears, A. M. Nomura, D. W. West, L. N. Kolonel, M. C. Pike, et al., “Childhood Soy Intake and Breast Cancer Risk in Asian American Women,” Cancer Epidemiology, Biomarkers and Prevention 18 (2009): 1–10; X. O. Shu, F. Jin, Q. Dai, W. Wen, J. D. Potter, L. H. Kushi, Z. Ruan, et al., “Soyfood Intake During Adolescence and Subsequent Risk of Breast Cancer Among Chinese Women,” Cancer Epidemiology, Biomarkers and Prevention 10 (2001): 483–488.
8. B. J. Caan, L. Natarajan, B. A. Parker, E. B. Gold, C. A. Thomson, V. A. Newman, C. L. Rock, et al., “Soy Food Consumption and Breast Cancer Prognosis,” Cancer Epidemiology, Biomarkers and Prevention 20 (2011): 854–858.
9. M. Messina and G. Redmond, “Effects of Soy Protein and Soybean Isoflavones on Thyroid Function in Healthy Adults and Hypothyroid Patients: A Review of the Relevant Literature,” Thyroid 16 (2006): 249–258.
10. Davis, 107.
11. Davis, 44.