Lipids, 1995: 365–369.
104. B. C. Davis, P. M. Kris-Etherton, “Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications”, The American Journal of Clinical Nutrition, no. 3, 2003: 640–646.
105. Там же.
106. Meat, Poultry, and Fish: Picking Healthy Proteins, American Heart Association, 2017. Режим доступа: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/meat-poultry-and-fish-picking-healthy-proteins.
107. L. E. O’Connor, J. E. Kim, W. W. Campbell, “Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials”, The American Journal of Clinical Nutrition, no. 1, 2017: 57–69.
108. Режим доступа: https://en.wikipedia.org/wiki/List_of_IARC_Group_1_Agents_-_Carcinogenic_to_humans.
109. Режим доступа: https://en.wikipedia.org/wiki/International_Agency_for_Research_on_Cancer.
110. ВОЗ приравняла колбасы и бекон к табаку и предупредила об угрозе рака, Телеканал «Звезда», 2015. Режим доступа: https://tvzvezda.ru/news/201510262005-uusm.htm.
111. V. Bouvard, D. Loomis, K. Z. Guyton, Y. Grosse, F. El Ghissassi, L. Benbrahim-Tallaa, N. Guha, H. Mattock, K. Straif, “Carcinogenicity of consumption of red and processed meat”, The Lancet Oncology, no. 16, 2015: 1599–1600. Режим доступа: http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltex.t
112. Режим доступа: https://en.wikipedia.org/wiki/List_of_IARC_Group_1_Agents_-_Carcinogenic_to_humans.
113. Режим доступа: https://ecis.jrc.ec.europa.eu/.
114. J. Ferlay, E. Steliarova-Foucher, J. Lortet-Tieulent, S. Rosso, J.W.W. Coebergh, H. Comber, D. Forman, F. Bray, “Cancer incidence and mortality patterns in Europe: Estimates for 40 countries in 2012”, European Journal of Cancer, no. 49, 2013: 1374–1403.
115. Е. Добрынина, «Одни животных едят, другие – объедают», Российская газета, вып. 277, 2013.
116. How does smoking cause cancer? Cancer Research UK, 2021. Режим доступа: https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/smoking-and-cancer/how-does-smoking-cause-cancer#smoking_facts2.
117. A. M. Bernstein, M. Song, X. Zhang, A. Pan, M. Wang, C. S. Fuchs, N. Le, A. T. Chan, W. C. Willett, S. Ogino, E. L. Giovannucci, K. Wu, “Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time”, PLoS One, 2015.
118. Z. Harcombe, “Red meat & mortality & the usual bad science”, 2012. Режим доступа: https://www.zoeharcombe.com/2012/03/red-meat-mortality-the-usual-bad-science/.
119. U. S. Meat and Poultry Production & Consumption: An Overview, American Meat Institute, 2009. Режим доступа: https://www.meatinstitute.org/.
120. B. Arcidiacono, S. Iiritano, A. Nocera, K. Possidente, M. T. Nevolo, V. Ventura, D. Foti, E. Chiefari, A. Brunetti, “Insulin Resistance and Cancer Risk: An Overview of the Pathogenetic Mechanisms”, Journal of Diabetes Research, 2012.
121. C. Kresser, “Rest in Peace, China Study”, 2019. Режим доступа: https://chriskresser.com/china-study-debunked-by-new-research/.
122. Red meat consumption linked to increased risk of total, cardiovascular, and cancer mortality, Harvard school of public health, 2012. Режим доступа: https://www.hsph.harvard.edu/news/press-releases/red-meat-consumption-linked-to-increased-risk-of-total-cardiovascular-and-cancer-mortality/.
123. Z. Harcombe, “Red meat & mortality & the usual bad science”, 2012. Режим доступа: https://www.zoeharcombe.com/2012/03/red-meat-mortality-the-usual-bad-science/.
124. T. J. Key, G. E. Fraser, M. Thorogood, P. N. Appleby, V. Beral, G. Reeves, M. L. Burr, J. Chang-Claude, R. Frentzel-Beyme, J. W. Kuzma, J. Mann, K. McPherson, “Mortality in vegetarians and nonvegetarians: detailed findings from a collaborative analysis of 5 prospective studies”, The American Journal of Clinical Nutrition, no. 3, 1999: 516–524.
125. J. E. Lee, D. F. McLerran, B. Rolland, Y. Chen, E. J. Grant, R. Vedanthan, M. Inoue, S. Tsugane, Y-T. Gao, I. Tsuji, M. Kakizaki, H. Ahsan, Y-O. Ahn, W-H. Pan, K. Ozasa, K-Y. Yoo, S. Sasazuki, G. Yang, T. Watanabe, Y. Sugawara, F. Parvez, D-H. Kim, S-Y. Chuang, W. Ohishi, S. K. Park, Z. Feng, M. Thornquist, P. Boffetta, W. Zheng, D. Kang, J. Potter, R. Sinha, “Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies”, The American Journal of Clinical Nutrition, no. 4, 2013: 1032–1041.
126. B. C. Johnston, D. Zeraatkar, M. A. Han, R. W. M. Vernooij, C. Valli, R. El Dib, C. Marshall, P. J. Stover, S. Fairweather-Taitt, G. Wójcik, F. Bhatia, R. de Souza, C. Brotons, J. J. Meerpohl, C. J. Patel, B. Djulbegovic, P. Alonso-Coello, M. M. Bala, G. H. Guyatt, “Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium”, Annals of Internal Medicine, 2019.
127. G. Kolata, “Eat Less Red Meat, Scientists Said. Now Some Believe That Was Bad Advice”, The New York Times, 2019.
128. New “guidelines” say continue red meat consumption habits, but recommendations contradict evidence, Harvard school of public health, 2019. Режим доступа: https://www.hsph.harvard.edu/nutritionsource/2019/09/30/flawed-guidelines-red-processed-meat/.
129. A. J. Lanou, B. Svenson, “Reduced cancer risk in vegetarians: an analysis of recent reports”, Cancer Management and Research, 2011: 1–8.
130. N. M. Bastide, F. H. F. Pierre, D. E. Corpet, “Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved”, Cancer prevention research, 2011: 177–184.
131. A. M. C. P. Joosen, G. G. C. Kuhnle, S. M. Aspinall, T. M. Barrow, E. Lecommandeur, A. Azqueta, A. R. Collins, S. A. Bingham, “Effect of processed and red meat on endogenous nitrosation and DNA damage”, Carcinogenesis, 2009: 1402–1407.
132. M. H. Lewin, N. Bailey, T. Bandaletova, R. Bowman, A. J. Cross, J. Pollock, D. E. G. Shuker, S. A. Bingham, “Red meat enhances the colonic formation of the DNA adduct O6-carboxymethyl guanine: implications for colorectal cancer risk”, Cancer research, 2006: 1859–1865.
133. W. Zheng, S-A. Lee, “Well-done Meat Intake, Heterocyclic Amine Exposure, and Cancer Risk”, Nutrition and Cancer, 2009: 437–446.
134. G. Mastrangelo, E. Fadda, V. Marzia, “Polycyclic aromatic hydrocarbons and cancer in man”, Environmental Health Perspectives, 1996: 1166–1170.
135. Что здесь едят? 2014. Режим доступа: https://lchf.ru/988.
136. H. F. Balder, J. Vogel, M. C. J. F. Jansen, M. P. Weijenberg, P. A. van den Brandt, S. Westenbrink, R. van der Meer, R. A. Goldbohm, “Heme and chlorophyll intake and risk of colorectal cancer in the Netherlands cohort study”, Cancer Epidemiology, Biomarkers and Prevention, 2006: 717–725.
137. S. Murray, B. G. Lake, S. Gray, A. J. Edwards, C. Springall, E. A. Bowey, G. Williamson, A. R. Boobis, N. J. Gooderham, “Effect of cruciferous vegetable consumption on heterocyclic aromatic amine metabolism in man”, Carcinogenesis, 2001: 1413–1420.
138. Shishu, I. P. Kaur, “Inhibition of mutagenicity of food-derived heterocyclic amines by sulforaphane – a constituent of broccoli”, Indian Journal of Experimental Biology, 2003: 216–219.
139. Режим доступа: https://www.aicr.org/?utm_source=bad_link&utm_medium=unknown&utm_content=unknown.
140. N. D. S. Hasnol, S. Jinap, M. Sanny, “Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken”, Journal of Agricultural and Food Chemistry, 2014: 514–521.
141. O. Viegas, I. Yebra-Pimentel, E. Martínez-Carballo, J. Simal-Gandara, I. M. P. L. V. O. Ferreira, “Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork”, Journal of Agricultural and Food Chemistry, 2014: 2638–2643.
142. Режим доступа: https://lchf.ru/2114.
143. R. Mendick, “Cooking with vegetable oils releases toxic cancer-causing chemicals, say experts”, The Telegraph, 2015.
144. Режим доступа: https://lchf.ru/1858.
145. C. Kresser, “Red Meat & Cancer – Again! Will It Ever Stop?”, 2019. Режим доступа: https://chriskresser.com/red-meat-cancer-again-will-it-everstop/.
146. A. P. Nugent, “Health properties of resistant starch”, Nutrition Bulletin, no. 1, 2005: 27–54.
147. H. N. Englyst, S. M. Kingman, G. J. Hudson, J. H. Cummings, “Measurement of resistant starch in vitro and in vivo”, The British Journal of Nutrition, 1996: 749–755.
148. C. L.Sears, “A dynamic partnership: Celebrating our gut flora”, Anaerobe, no. 5, 2005: 247–251.
149. S. Guyenet, “Butyric Acid: an Ancient Controller of Metabolism, Inflammation and Stress Resistance?”, Nutrition and Health Science, 2009. Режим доступа: http://wholehealthsource.blogspot.com/2009/12/butyric-acid-ancient-controller-of.html.
150. M. A. Zimmerman, N. Singh, P. M. Martin, M. Thangaraju, V. Ganapathy, J. L. Waller, H. Shi, K. D. Robertson, D. H. Munn, K. Liu, “Butyrate suppresses colonic inflammation through HDAC1-dependent Fas upregulation and Fas-mediated apoptosis of T cells”, American Journal of Physiology-Gastrointestinal and Liver Physiology, no. 12, 2012: 1405–1415.
151. S. Hylla, A. Gostner, G. Dusel, H. Anger, H. P. Bartram, S. U. Christl, H. Kasper, W. Scheppach, “Effects of resistant starch on the colon in healthy volunteers: possible implications for cancer prevention”, The American Journal of Clinical Nutrition, no. 1, 1998: 136–142.