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Mann & Truswell: Essentials of Human Nutrition 3e

Chapter 24

Further reading

24.1 Breads and cereals

  1. Juliano, B. (1993) Rice in human nutrition. Food and Nutrition Series No. 26. Rome, IRRI and FAO.

  2. Montonen, J., Knekt, P., Jarvinen, R., Aromaa, A., and Reunanen, A. (2003) Whole grain and fibre intake and the incidence of type 2 diabetes. Am J Clin Nutr, 77, 622-29.

  3. Slavin, J. (2003) Why whole grains are protective: biological mechanisms. Proc Nutrition Society (UK), 62, 129-34. [DOI: 10.1079/PNS2002221]

  4. Time Magazine (2000) This rice could save a million kids a year (beta-carotene enriched rice). Time Magazine 7 August 2000.

  5. Truswell, A.S. (2002) Cereal grains and coronary heart disease (review). Eur J Clin Nutr, 56, 1-14. [DOI: 10.1038/sj.ejcn.1601283]

24.2 Legumes

  1. FAO (1989) Utilization of tropical foods: tropical beans. Food and Nutrition Paper 47/4. Rome, Food and Agricultural Organization.

  2. Messina, M. (ed.) (2000) Proceedings of the third international symposium on the role of soy in preventing and treating chronic disease. J Nutr, 130, 653S-711S.

  3. McGee, H. (2004) Legumes: beans and peas. In: McGee, H. On food and cooking. The science and lore of the kitchen, 2nd edition. New York, Scribner, pp. 483-501.

24.3 Nuts and seeds

  1. Albert, V.M., Gaziano, J.M., Willett, W.C., and Manson, J.E. (2002) Nut consumption and decreased risk of sudden death in the Physician's Health Study. Arch Int Med, 162, 1382-87. [DOI: 10.1001/archinte.162.12.1382]

  2. Hu, F.B., Stampfer, M.J., Manson, J.E., et al. (1998) Frequent nut consumption and risk of coronary heart disease in women: prospective cohort study. Br Med J, 317, 1341-45.

  3. Sabate, J. (1999) Nut consumption, vegetarian diets, ischaemic heart disease risk, and all cause mortality: evidence from epidemiologic studies. Am J Clin Nutr, 70 (Suppl. 3), 500S-503S.

  4. Sicherer, S.H., Munoz-Furlong, A., and Sampson, H.A. (2003) Prevalence of peanut and tree nut allergy in the USA determined by means of a random-digit dial telephone survey: a 5-year follow-up study. J Allergy Clin Immunol, 112, 1203-1207. [DOI: 10.1016/S0091-6749%2803%2902026-8]

24.4 Fruit

  1. Bailey, D.G., Malcolm, J., Arnold, O., and Spence, J.D. (1998) Grapefruit juice-drug interactions. Br J Clin Pharmacol, 46, 101-10. 360 [DOI: 10.1046/j.1365-2125.1998.00764.x]

  2. Steffen, L.M. (2006) Eat your fruit and vegetables. Lancet, 267, 279-79.

  3. Strandhagen, E., Hansson, P.O., Boseaus, I., Isaksson, B., and Eriksson, J.H. (2000) High fruit intake may reduce mortality among middle aged and elderly men. The study of men born in 1913. Eur J Clin Nutr, 54, 337-41. [DOI: 10.1038/sj.ejcn.1600959]

24.5 Vegetables

  1. Law, M.R., and Morris, J.K. (1998) By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease? Eur J Clin Nutr, 52, 549-56. [DOI: 10.1038/sj.ejcn.1600603]

  2. Potter, J.D. (2005) Vegetables, fruit and cancer. Lancet, 366, 527-30. [PubMed 16099275] [DOI: 10.1016/S0140-6736%2805%2967077-8]

  3. Tohill, B.C., Seymour, J., Serdula, M., Kettel-Khan, L., and Rolls, B.J. (2004) What epidemiologic studies tell us about the relationship between fruit and vegetable consumption and body weight. Nutr Rev, 62, 365-74. [DOI: 10.1301/nr.2004.oct.365-374]

  4. Williams, C. (1995) Healthy eating: clarifying advice about fruit and vegetables. Br Med J, 310, 1453-55.

24.6 Milk and milk products

  1. Bersaglieri, T., Sabeti, P.C., Patterson, N., et al. (2004) Genetic signatures of strong recent positive selection at the lactase gene. Am J Hum Genet, 74, 1111-20. [DOI: 10.1086/421051]

  2. Elwood, P.C., Pickering, J.E., Hughes, J., Fehily, A.M., and Ness, A.R. (2004) Milk drinking, ischaemic heart disease and ischaemic stroke II. Evidence from cohort studies. Eur J Clin Nutr, 58, 718-24. [DOI: 10.1038/sj.ejcn.1601869]

  3. Miller, G.D., Jarvis, J.D., and McBean, L.D. (eds) (1999) Handbook of dairy foods and nutrition. Florida, CRC Press.

  4. Nestel, P.J., Chronopoulos, A., and Cehun, M. (2005) Dairy fat in cheese raises LDL-cholesterol less than in butter in mildly hypercholesterolaemic subjects. Eur J Clin Nutr, 59, 1059-63. [DOI: 10.1038/sj.ejcn.1602211]

24.7 Meat and poultry

  1. Cordain, L., Brand Miller, J., Boyd Eaton, S., Mann, N., Holt, S.H.A., and Speth, J.D. (2000) Plant-animal subsistence ratios and macronutrient energy estimations in world wide hunter-gatherer diets. Am J Clin Nutr, 71, 682-92.

  2. Lawrie, R. (ed.) (1998) Lawrie"s meat science, 6th edition. Cambridge, Woodhead Publishing.

  3. Norat, T., Bingham, S., Ferrari, P., et al. (2005) Meat, fish and colorectal cancer risk: the European prospective investigation into cancer and nutrition. J Natl Cancer Inst, 97, 906-16.

  4. Truswell, A.S. (2002) Meat consumption and cancer of the large bowel. Eur J Clin Nutr, 56, S19-S24. [DOI: 10.1038/sj.ejcn.1601349]

24.8 Fish and seafood

  1. He, K., Song, Y., Daviglus, M.L., et al. (2004) Accumulated evidence on fish consumption and coronary heart disease mortality: a meta-analysis of cohort studies. Circulation, 109, 2705-11. [PubMed 15184295] [DOI: 10.1161/01.CIR.0000132503.19410.6B]

  2. Markmann, P., and Gronbaek, M. (1999) Fish consumption and coronary heart disease mortality. A systematic review of prospective cohort studies. Eur J Clin Nutr, 53, 585-90. [DOI: 10.1038/sj.ejcn.1600832]

  3. Ruiter, A. (ed.) (1995) Fish and fishery products. Composition, nutritive properties and stability. Wallingford UK, CAB International.

24.9 Eggs

  1. Hu, F.B., Stampfer, M.J., Rimm, E.B., et al. (1999) A prospective study of egg consumption and risk of cardiovascular disease in men and women. J Am Med Assoc, 281, 1387-94. [DOI: 10.1001/jama.281.15.1387]

  2. McGee, H. (2004) On food and cooking. The science and lore of the kitchen. New York, Scribner.

24.10 Fats and oils

  1. FAO/WHO (1994) Fats and oils in human nutrition. Report of a Joint Expert Consultation. Rome, Food and Agricultural Organization.

  2. Gunstone, F.D. (ed.) (2004) Chemistry of oils and fats. Oxford, Blackwell.

24.11 Fat replacers

  1. Truswell, A.S. (1995) Dietary fat. Some aspects of nutrition and health and product development. Brussels, ILSI Europe.

24.12 Herbs and spices

  1. Craig, W.J. (1999) Health-promoting properties of common herbs. Am J Clin Nutr, 70, 491S-99S.

  2. Greenberg, S., and Ortiz, E.L. (1983) The spice of life. London, Mermaid Books/Channel 4 TV.

  3. McGee, H. (2004) McGee on Food and Cooking. Great Britain, Hodder and Stoughton.

24.13 Food processing

  1. Coultate, T.P. (2002) Food: The chemistry of its components, 4th edition. York, UK, Royal Society of Chemistry.

  2. International Food Information Service (2005) Dictionary of food science and technology. Oxford, Blackwell.

  3. FAO/IAEA/WHO (1999) High dose irradiation: wholesomeness of food irradiated with doses above 10 kGy. Report of a Joint Study Group. WHO Technical Report Series 890. Geneva, World Health Organization.