A növényi alapú étrendről

Lim, S. S., Vos, T., Flaxman, A. D., et al.: A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990–2010: a systematic analysis for the Global Burden of Disease Study 2010. Lancet, 2012, 380(9859), 2224–2260.

Mr. Mallikarjun, Mr. Vijaykumar, S. D.: Nutritional update for physicians: Plant-based diets. International Educ. Scientific Res. J., 2016, 2(4), 82–83.

Palmer, S.: Nutrients of concern for individuals following a plant-based diet. 2014. Available from: http://www.todaysdietitian.com/pdf/courses/PBDNutritentsofConcernPDF.pdf

Leitzmann C.: Vegetarian nutrition: past, present, future. Am. J. Clin. Nutr., 2014, 100(Suppl. 1), 496S–502S.

Leitzmann, C., Oltersdorf, U.: Possibilities to improve the nutrition situation in developing countries. Cologne, Germany: Weltforum, 1981. [German]

Glasauer, P., Leitzmann, C.: Food aid in disasters. 1982. Available from: http://cidbimena.desastres.hn/docum/crid/Junio2005/pdf/eng/doc2793/doc2793-a.pdf

Gashu, D., Stoecker, B. J., Adish, A., et al.: Ethiopian pre-school children consuming a predominantly unrefined plant-based diet have low prevalence of iron-deficiency anaemia. Public Health Nutr., 2016, 19(10), 1834–1841.

Leitzmann C.: Nutrition ecology: the contributions of vegetarian diets. Am. J. Clin. Nutr., 2003, 78(3 Suppl.), 657S–659S.

Steinfeld, H., Gerber, P., Wassenaar, T., et al.: The Livestock, Environment and Development. Livestock’s longs hadow environmental issues and options. Food and Agriculture Organization of the United Nations, Rome, 2006. Available from: ftp://ftp.fao.org/docrep/fao/010/a0701e/a0701e.pdf;

Marlow, H. J., Hayes, W. K., Soret, S., et al.: Diet and the environment: does what you eat matter? Am. J. Clin. Nutr., 2009, 89(5), 1699S–1703S.

Macdiarmid, J., Kyle, J., Horgan, G. W., et al.: Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? Am. J. Clin. Nutr., 2012, 96(3), 632–639.

Ornish, D., Brown, S. E., Scherwitz, L. W., et al.: Can lifestyle changes reverse coronary heart disease? The Lifestyle Heart Trial. Lancet, 1990, 336(8708), 129–133.

Hu, F. B.: Plant-based foods and prevention of cardiovascular disease: an overview. Am. J. Clin. Nutr., 2003, 78(3 Suppl.), 544S–551S.

Gardner, C. D., Coulston, A., Chatterjee, L., et al.: The effect of a plant-based diet on plasma lipids in hypercholesterolemic adults: a randomized trial. Ann. Intern. Med., 2005, 142(9), 725–733.

Barnard, N. D., Scialli, A. R., Turner-McGrievy, G., et al.: The effects of a low-fat, plant-based dietary intervention on body weight, metabolism, and insulin sensitivity. Am. J. Med., 2005, 118(9), 991–997.

Barnard, N. D., Cohen, J., Jenkins, D. J., et al.: A low-fat vegan diet improves glycemic control and cardiovascular risk factors in a randomized clinical trial in individuals with type 2 diabetes. Diabetes Care, 2006, 29(8), 1777–1783.

Lea, E. J., Crawford, D., Worsley, A.: Public views of the benefits and barriers to the consumption of a plant-based diet. Eur. J. Clin. Nutr., 2006, 60(7), 828–837.

Sabaté, J.: The contribution of vegetarian diets to health and disease: a paradigm shift? Am. J. Clin. Nutr., 2003, 78(3), 502S–507S.

Newby, P. K.: Plant foods and plant-based diets: protective against childhood obesity? Am. J. Clin. Nutr., 2009, 89(5), 1572S –1587S.

Drewnowski, A., Gomez-Carneros, C.: Bitter taste, phytonutrients, and the consumer: a review. Am. J. Clin. Nutr., 2000, 72(6), 1424–1435.

Energy and protein requirements. WHO, Geneva, 1985. Available from: http://www.fao.org/docrep/003/aa040e/AA040E00.htm

Rodler, I.: Food and Nutrition Health. [Energia és tápanyagforgalom. In: Élelmezés- és táplálkozás-egészségtan. (Ed.: Rodler, I.)] Medicina Könyvkiadó, Budapest, 2008, 41–106. [Hungarian]

Henkel, J.: Soy: Health claims for soy protein, questions about other components. FDA Consumer Magazine, 2000, 34(3), 13–15, 18–20. Available from: http://permanent.access.gpo.gov/lps1609/www.fda.gov/fdac/features/2000/300_soy.html

Moughan, P. J., Rutherfurd, S. M.: Gut luminal endogenous protein: implications for the determination of ileal amino acid digestibility in humans. Br. J. Nutr., 2012, 108(Suppl. 2), S258–S263.

Vegan diets. 2015. American Heart Association. Available from: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Vegetarian-Diets_UCM_306032_Article.jsp#.V3tttbiLTIW

Benzie, I. F., Wachtel-Galor, S.: Biomarkers in long-term vegetarian diets. Adv. Clin. Chem., 2009, 47, 171–222.

Preis, S. R., Stampfer, M. J., Spiegelman, D.: Dietary protein and risk of ischemic heart disease in middle-aged men. Am. J. Clin. Nutr., 2010, 92(5), 1265–1272.

Szeto, Y. T., Kwok, T. C., Benzie, I. F.: Effects of a long-term vegetarian diet on biomarkers of antioxidant status and cardiovascular disease risk. Nutrition, 2004, 20(10), 863–866.

Balk, E., Chung, M., Chew, P., et al.: Effects of soy on health outcomes. Evidence Report/Technology Assessment No. 126. (Prepared by Tufts-New England Medical Center Evidence-based Practice Center under Contract No. 290-02-0022.) AHRQ Publication No. 05-E024-2. Agency for Healthcare Research and Quality, Rockville, MD, August 2005.

Watanabe, F.: Vitamin B12 sources and bioavailability. Exp. Biol. Med., 2007, 232(10), 1266–1274.

Chambers, J. C., Ueland, P. M., Obeid, O. A., et al.: Improved vascular endothelial function after oral B vitamins. An effect mediated through reduced concentrations of free plasma homocysteine. Circulation, 2000, 102(20), 2479–2483.

Antal, M.: Nutrient requirement. [In: Rodler, I. (ed.): New food composition table.] [Tápanyagszükséglet. In: Rodler, I. (szerk.): Új tápanyagtáblázat. (Ed.: Rodler, I.)] Medicina Könyvkiadó, Budapest, 2005, 61–70. [Hungarian]

Saunders, A. V., Craig, W. J., Baines, S. K., et al.: Iron and vegetarian diets. Med. J. Aust., 2013, 199(4 Suppl.), S11–S16. Available from: https://www.mja.com.au/system/files/issues/196_10_040612_supplement/rei11510_fm.pdf

Witters, D.: More than 15% obese in nearly all U.S. metro areas. Gallup, 2012. Available from: http://www.gallup.com/poll/ 153143/Obese-Nearly-Metro-Areas.aspx

Berkow, S. E., Barnard, N.: Vegetarian diets and weight status. Nutr. Rev., 2006, 64(4), 175–188.

Friedewald, V. E., Boden, W. E., Stone, G. W., et al.: The editor’s roundtable: role of percutaneous coronary intervention and drug-eluting stents in patients with stable coronary heart disease. Am. J. Cardiol., 2011, 108(10), 1417–1425.

Ornish, D., Scherwitz, L. W., Billings, J. H., et al.: Intensive lifestyle changes for reversal of coronary heart disease. JAMA, 1998, 280(23), 2001–2007.

Xu, J., Murphy, S. L., Kochanek, K. D., et al.: Deaths: Final Data for 2013. Natl. Vital Stat. Rep., 2016, 64(2). Available from: http://www.cdc.gov/nchs/data/nvsr/nvsr64/nvsr64_02.pdf

IARC Monographs evaluate consumption of red meat and processed meat. Lyon, France, 26 October 2015. Available from: https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf

Pérez-Cueto, F. J., Verbeke, W.: Consumer implications of the WCRF’s permanent update on colorectal cancer. Meat Sci., 2012, 90(4), 977–978.

Nechuta, S. J., Caan, B. J., Chen, W. Y., et al.: Soy food intake after diagnosis of breast cancer and survival: an in-depth analysis of combined evidence from cohort studies of US and Chinese women. Am. J. Clin. Nutr., 2012, 96(1), 123–132.

Richman, E. L., Stampfer, M. J., Paciorek, A., et al.: Intakes of meat, fish, poultry, and eggs and risk of prostate cancer progression. Am. J. Clin. Nutr., 2010, 91(3), 712–721.