20. St-Onge M. P., Jones P. J. Greater rise in fat oxidation with medium-chain triglyceride consumption relative to long-chain triglyceride is associated with lower initial body weight and greater loss of subcutaneous adipose tissue. International journal of obesity and related metabolic disorders. 2003; 27(12): 1565–1571.
Скажите точно, на чем жарить!
23. Sanchez-Muniz F. J. Oils and fats: changes due to culinary and industrial processes. International journal for vitamin and nutrition research. 2006; 76(4): 230–237.
24. Casal S., Malheiro R., Sendas A. et al. Olive oil stability under deep-frying conditions. Food and chemical toxicology. 2010; 48(10): 2972–2979.
27. Gadiraju T. V., Patel Y., Gaziano J. M. et al. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence. Nutrients. 2015; 7(10): 8424–8430.
28. Cahill L. E., Pan A., Chiuve S. E. et al. Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men. The American journal of clinical nutrition. 2014; 100(2): 667–675.
Модное течение – кетогенная диета
30. Schwenke K. D. Justus von Liebig and nutrition science – reflections on his animal chemistry in the light of science history (part 1). Ernährungs Umschau. 2003; 50(2): 54.
31. Шелл Э. Р. Голодный ген. СПб.: “Амфора”, 2004.
36. Neal E. G., Chaffe H., Schwartz R. H. et al. A randomized trial of classical and medium-chain triglyceride ketogenic diets in the treatment of childhood epilepsy. Epilepsia. 2009; 50(5): 1109–1117.