Тим Спектор - Обязательный завтрак, вредный кофе и опасный фастфуд

Anderson J. J. Red and processed meat consumption and breast cancer: UK Biobank cohort study and meta-analysis // Eur. J. Cancer. 2018. Vol. 90. Pp. 73–82.

Średnicka-Tober D. Composition differences between organic and conventional meat: a systematic literature review and meta-analysis // Br. J. Nutr. 2016. Vol. 115. No. 6. Pp. 994–1011.

Willett W. Food in the Anthropocene: the EAT-Lancet commission on healthy diets from sustainable food systems // The Lancet. 2019. Vol. 393. Pp. 447–492.

Poore J. Reducing food’s environmental impacts through producers and consumers // Science. 2018. Vol. 360. No. 6392. Pp. 987–992.

Springmann M. Options for keeping the food system within environmental limits // Nature. 2018. Vol. 562. Pp. 519–525.

Springmann M. Health-motivated taxes on red and processed meat: a modelling study on optimal tax levels and associated health impacts // PLOS ONE. 2018. Vol. 13. No. 11. P. e0204139.

Capper J. L. The environmental impact of beef production in the United States: 1977 compared with 2007 // Journal of Animal Science. 2011. Vol. 89. Pp. 4249–4261.

Lopez A. Iron deficiency anemia // The Lancet. 2016. Vol. 387. No. 10021. Pp. 907–916.

Mentre A. Evolving evidence about diet and health // The Lancet Public Health. 2018. Vol. 3. No. 9. Pp. e408–e409; Jacka F. N. Association of Western and traditional diets with depression and anxiety in women // American Journal of Psychiatry. 2010. Vol. 167. No. 3. Pp. 305–311.

Jacka F. N. Red meat consumption and mood and anxiety disorders // Psychotherapy and Psychosomatics. 2012. Vol. 81. No. 3. Pp. 196–198.

Daley C. A. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef // Nutrition Journal. 2010. Vol. 9. No. 1. P. 10.

Pelucchi C. Dietary acrylamide and cancer risk: an updated meta-analysis // International Journal of Cancer. 2015. Vol. 136. Pp. 2912–2922.

Lee J. G. Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats // Food Chemistry. 2016. Vol. 199. Pp. 632–638; Stec A. A. Occupational exposure to polycyclic aromatic hydrocarbons and elevated cancer incidence in firefighters // Scientific Reports. 2018. Vol. 8. No. 1. P. 2476.

Скампи (итал. scampi) — крупная морская креветка с длинными тонкими клешнями; другие названия: норвежский омар, дублинская креветка, лангустин. В итальянской кухне таких креветок поджаривают на гриле: шейки маринуют в оливковом масле с чесноком и жарят на шампурах; также иногда их употребляют в сыром виде (scampi crudi).

Gifford C. L. Broad and inconsistent muscle food classification is problematic for dietary guidance in the US // Nutrients. 2017. Vol. 9. No. 9. P. 1027.

Bergeron N. Effects of red meat, white meat, and nonmeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial // Am. J. Clin. Nutr. 2019. Jun. 4: online.

EFSA. Opinion of the scientific panel on food additives, flavorings, processing aids and materials in contact with food (AFC) related to treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids // European Food Safety Authority. 2006. Vol. 4. No. 1. P. 297.

Harvey F. British supermarket chickens show record levels of antibioticresistant superbugs // The Guardian. 2018. January 15.

Lawrence F. Revealed: the dirty secret of the UK’s poultry industry // The Guardian. 2014. July 23.

Преимущественно растительная диета с небольшой долей продуктов животного происхождения в рационе.

Raji C. A. Regular fish consumption and age-related brain gray matter loss // American Journal of Preventive Medicine. 2014. Vol. 47. No. 4. Pp. 444–451.

Morris M. C. Fish consumption and cognitive decline with age in a large community study // Archives of Neurology. 2005. Vol. 62. No. 12. Pp. 1849–1853.

Короткоцепочечными принято считать кислоты с длиной цепи меньше 6 атомов углерода, поэтому альфа-линоленовая кислота не является короткоцепочечной (в ней 18 атомов углерода). В ЭПК 20 атомов углерода, в ДГК 21 атом углерода. Прим. науч. ред.

Saunders A. V. Omega-3 polyunsaturated fatty acids and vegetarian diets // Medical Journal of Australia. 2013. Vol. 1. No. 2. Pp. 22–26.

Stonehouse W. Does consumption of LC omega-3 PUFA enhance cognitive performance in healthy school-aged children and throughout adulthood? Evidence from clinical trials // Nutrients. 2014. Vol. 6. No. 7. Pp. 2730–2758; Cooper R. E. Omega-3 polyunsaturated fatty acid supplementation and cognition: a systematic review & metaanalysis // Journal of Psychopharmacology. 2015. Vol. 29. No. 7. Pp. 753–763.

Øyen J. Fatty fish intake and cognitive function: FINS-KIDS, a randomized controlled trial in preschool children // BMC Medicine. 2018. Vol. 16. P. 41.

Gould J. F. Seven-year follow-up of children born to women in a randomized trial of prenatal DHA supplementation // JAMA. 2017. Vol. 317. No. 11. Pp. 1173–1175.

Engeset D. Fish consumption and mortality in the European Prospective Investigation into Cancer and Nutrition cohort // European Journal of Epidemiology. 2015. Vol. 30. No. 1. Pp. 57–70.

Schwingshackl L. Food groups and risk of all-cause mortality: a systematic review and meta-analysis // American Journal of Clinical Nutrition. 2017. Vol. 105. No. 6. Pp. 1462–1473.

Song M. Association of animal and plant protein intake with all-cause and causespecific mortality // JAMA Internal Medicine. 2016. Vol. 176. No. 10. Pp. 1453–1463.

Siscovick D. S. Omega-3 polyunsaturated fatty acid (fish oil) supplementation and the prevention of clinical cardiovascular disease: a science advisory from the American Heart Association // Circulation. 2017. Vol. 135. No. 15. Pp. e867–e884.

Aung T. Associations of omega-3 fatty acid supplement use with CVD risks: metaanalysis of 10 trials involving 77,917 individuals // JAMA Cardiology. 2018. Vol. 3. No. 3. Pp. 225–234.

Abdelhamid A. S. Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease // Cochrane Systematic Review. 2018. Vol. 7. P. CD003177.

Manson J. E. Marine n–3 fatty acids and prevention of cardiovascular disease and cancer // New England Journal of Medicine. 2019. Vol. 380. Pp. 23–32.

Senftleber N. K. Marine oil supplements for arthritis pain: a systematic review and meta-analysis of randomized trials // Nutrients. 2017. Vol. 9. No. 1. P. e42.

Астаксантин — природный пигмент, придающий различным видам рыб, морских животных, водорослям и перьям птиц красную окраску. В организме человека выполняет функцию антиоксиданта, способствует поддержанию остроты зрения. Прим. науч. ред.

Tacon A. G. Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds // Aquaculture. 2008. Vol. 285. No. 1–4. Pp. 146–158.

Poore J. Reducing food’s environmental impacts through producers and consumers // Science. 2018. Vol. 360. No. 6392. Pp. 987–992.

Han Y. Fishmeal application induces antibiotic resistance gene propagation in mariculture sediment // Environmental Science and Technology. 2017. Vol. 51. No. 18. Pp. 10850–10860.

Whittle P. Plagues of parasitic sea lice depleting world’s salmon stocks // The Independent. 19 September 2017.

Khan S. Scottish salmon sold by a range of supermarkets in the UK has sea lice up to 20 times the acceptable amount // The Independent. 29 October 2017.

Christensen J. Fish fraud: what’s on the menu often isn’t what’s on your plate // CNN. March 7, 2019.

Warner K. Deceptive dishes: seafood swaps found worldwide // Oceana Report. 7 September 2016.

Willette D. A. Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants // Conservation Biology. 2017. Vol. 31. No. 5. Pp. 1076–1085.

Gander K. Fraudsters are dyeing cheap tuna pink and selling it on as fresh fish in £174m industry // The Independent. 18 January 2017.

Kuchta R. Diphyllobothrium nihonkaiense tapeworm larvae in salmon from North America // Emerging Infectious Diseases. 2017. Vol. 23. No. 2. Pp. 351–353.

Iwata K. Is the quality of sushi ruined by freezing raw fish and squid? A randomized double-blind trial // Clinical Infectious Diseases. 2015. Vol. 60. No. 9. Pp. e43–e48.

Planchart A. Heavy metal exposure and metabolic syndrome: evidence from human and model system studies // Current Environmental Health Reports. 2018. Vol. 5. No. 1. Pp. 110–124.

Oken E. Fish consumption, methylmercury and child neurodevelopment // Current Opinion in Pediatrics. 2008. Vol. 20. No. 2. Pp. 178–183; Sagiv S. K. Prenatal exposure to mercury and fish consumption during pregnancy and attention-deficit/hyperactivity disorder-related behavior in children // Archives of Pediatrics and Adolescent Medicine. 2012. Vol. 166. No. 12. Pp. 1123–1131.

Galloway T. S. Marine microplastics spell big problems for future generations // Proceedings of the National Academy of Sciences. 2016. Vol. 113. No. 9. Pp. 2331–2333.

Abdelhamid A. S. Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease // Cochrane Systematic Review. 2018. Vol. 7. P. CD003177.