О том, что принципы некоторых диет влияют на здоровье человека иначе, чем отдельно взятые питательные вещества:
Ames, Bruce N. “Increasing Longevity by Tuning Up Metabolism.” European Molecular Biology Organization. 6 (2005): S20–S24. Подробнее об исследовании дефицита питательных веществ, проведенном Эймсом, см.: www.bruceames.org.
Ames, Bruce N. “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): 17589–17594.
Appel, Lawrence J. “A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure.” The New England Journal of Medicine. 336.16 (1997): 1117–1124.
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): 779–785.
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–513S. Это исследование продуктов из цельного зерна, о котором я говорю в разделе «От цельных продуктов к переработанным».
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): 922–928.
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).
О том, как набирают популярность продукты, прошедшие существенную технологическую обработку:
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).
Levenstein, Harvey. 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): 420–437.
Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century (New York: Random House, 2001).
Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America (New York: Penguin, 2005).
Tannahill, Reay. Food in History (New York: Stein and Day, 1973).