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Mann & Truswell: Essentials of Human Nutrition 3e

Chapter 02

Further reading

  1. Asp, N.-G., van Amelsvoort, J.M.M., and Hautvast, J.G.A.J. (1996) Nutritional implications of resistant starch. Nutr Res Rev, 9, 1-31(final EURESTA report). [DOI: 10.1079/NRR19960004]

  2. Burkitt, D.P. (1971) Epidemiology of cancer of the colon and rectum. Cancer, 28, 3-13. [PubMed 5165022] [DOI: 10.1002/1097-0142%28197107%2928%3A1%3C3%3A%3AAID-CNCR2820280104%3E3.0.CO%3B2-N]

  3. Bingham, S., Welch, A., McTaggart, A. et al. (2001) Nutritional Methods in the European Prospective Investigation of Cancer in Norfolk. Public Health Nutr, 4, 847-858.

  4. Cummings, J.H., Beatty, E.R., Kingman, S.M. et al. (1996) Digestion and physiological properties of resistant starch in the human large bowel. Br J Nutr, 75, 733-47. [DOI: 10.1079/BJN19960177]

  5. Cummings, J.H., Edmond, L.M., and Magee, E.A. (2004) Dietary carbohydrates and health: do we still need the fibre concept? Clin Nutr Suppl, 1, 5-17. [DOI: 10.1016/j.clnu.2004.09.003]

  6. Cummings, J.H., and Macfarlane, G.T. (1991) The control and consequences of bacterial fermentation in the human colon. J Appl Bacteriol, 70, 443-59.

  7. Cummings, J.H., Roberfroid, M.B., and Andersson, G. et al. (1997) A new look at dietary carbohydrate: chemistry, physiology and health. Eur J Clin Nutr, 51, 417-23. [DOI: 10.1038/sj.ejcn.1600427]

  8. Department of Health (1989) Dietary sugars and human health. London, HMSO.

  9. Department of Health (1991) Dietary reference values for food energy and nutrients for the UK. No. 41. London, HMSO.

  10. Englyst, H.N., Kingman, S.M., and Cummings, J.H. (1992) Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr, 46, S33-S50.

  11. FAO/WHO (1998) Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. Paper 66. Rome, Food and Agricultural Organization.

  12. Foster-Powell, K., and Brand Miller, J. (1995) International tables of glycaemic index. Am J Clin Nutr, 62, 871S-893S.

  13. Jenkins, D.J.A., Wolever, T.M.S., Taylor, R.H. et al. (1981) Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr, 34, 362-6.

  14. Livesey, G. (2001) Tolerance of low-digestible carbohydrates: a general view. Br J Nutr, 85, S7-S16.

  15. Ludwig, D.S., and Eckel, R.H. (eds) (2002) Is the glycaemic index important in human nutrition? Am J Clin Nutr, 76 (Suppl.), 261S-298S.

  16. Macfarlane, S., Macfarlane, G.T., and Cummings, J.H. (2006) Prebiotics in the gastrointestinal tract. Aliment Pharmacol Ther, 24, 701-14. [DOI: 10.1111/j.1365-2036.2006.03042.x]

  17. Moynihan, P. (2000) The British Nutrition Foundation Oral Task Force Report-issues relevant to dental health professionals. Br Dental J, 188, 308-12. [DOI: 10.1038/sj.bdj.4800464a]

  18. Trowell, H. (1974) Definitions of fibre. Lancet, 1, 503. [PubMed 4131897] [DOI: 10.1016/S0140-6736%2874%2992802-5]

  19. WHO/FAO (2003) Diet, Nutrition and the Prevention of Chronic Diseases. Report of a Joint WHO/FAO Expert Consultation. Geneva, World Health Organisation.

  20. Wolever, T.M.S., and Jenkins, D.J.A. (1986) The use of the glycaemic index in predicting the blood glucose response to mixed meals. Am J Clin Nutr, 43, 167-72.