Меньше углеводов – больше жиров! Полное руководство по кето/LCHF с рецептами

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.