Обязательный завтрак, вредный кофе и опасный фастфуд [заметки]

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Интервал

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Лонгитюдное исследование — исследование с многократными фиксациями показателей у одних и тех же участников, позволяющее проверять причинно-следственные гипотезы. Здесь и далее прим. ред., если не указано иное.

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Однояйцевые (гомозиготные) близнецы — близнецы с идентичным генотипом, которые развились из одной оплодотворенной яйцеклетки. Прим. науч. ред.

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Велнес (от well — «хорошо», букв. «хорошее самочувствие») — концепция здорового образа жизни, заботы о физическом и ментальном здоровье, правильного питания, отказа от вредных привычек и разумных физических нагрузок.

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Кейл (кале, кудрявая капуста) — растение семейства капустные, богатое витаминами и минеральными веществами и благодаря этому ставшее популярным в последние годы. Прим. науч. ред.

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23

Димсам (дим сам) — легкие закуски в китайской кухне, обычно подаваемые с чаем; роти — традиционный индийский хлеб; сааг алу — индийское блюдо из зелени, картофеля и специй. Прим. науч. ред.

24

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Уровень основного обмена — энергия, которую организм расходует в состоянии покоя. Прим. науч. ред.

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45

Резолвины — вещества, вырабатываемые организмом из жирных кислот, медиаторы противовоспалительных реакций. В настоящее время их функции активно изучаются. Прим. науч. ред.

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Справедливости ради стоит сказать, что пищевая промышленность не синтезирует трансжиры целенаправленно. Это побочный продукт гидрогенизации — превращения ненасыщенных жиров в насыщенные для получения твердых жиров из жидких. Трансжиры в небольших количествах естественным образом присутствуют в натуральных мясных продуктах и в молоке. Прим. науч. ред.

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Gardner C. D. Effect of low-fat vs low-carbohydrate diet on 12-month weight loss in overweight adults // JAMA. 2018. Vol. 319. No. 7. Pp. 667–679.

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Австралазия — термин, использующийся для обозначения региона, включающего в себя Австралию, Новую Гвинею, Новую Зеландию и прилегающие к ним острова Тихого океана.

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В дикорастущих грибах витамин D синтезируется под действием солнечного света, его концентрация невысока и сильно зависит от условий произрастания гриба. Некоторые грибы промышленного производства облучают ультрафиолетом, что стимулирует синтез витамина D. В процессе хранения содержание витамина D в грибах уменьшается. Прим. науч. ред.

59

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Стир-фрай (от англ. stir-fry — «жарить, перемешивая») — популярная в Азии технология приготовления пищи: быстрое обжаривание в раскаленном масле, в глубокой сковороде, при непрерывном перемешивании.

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Цикута (вёх ядовитый) — токсичное растение семейства зонтичные, широко распространенное на территории Восточной Европы и Северной Америки. Прим. науч. ред.

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В России норма физиологических потребностей в пищевых волокнах (клетчатке) для взрослых составляет 20 г (согласно МР 2.3.1.2432–08 Нормы физиологических потребностей в энергии и пищевых веществах для различных групп населения Российской Федерации). Прим. науч. ред.

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Steele E. M. Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study // BMJ Open. 2016. Vol. 6. P. e009892.

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Mendonça R. Ultraprocessed food consumption and risk of overweight and obesity // American Journal of Clinical Nutrition. 2016. Vol. 104. No. 5. Pp. 1433–1440; Mozzaffarian D. Changes in diet and lifestyle and long-term weight gain in women and men // New England Journal of Medicine. 2011. Vol. 364. No. 25. Pp. 2392–2404.

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Bouvard V. Carcinogenicity of consumption of red and processed meat // The Lancet Oncology. 2015. Vol. 16. No. 16. Pp. 1599–1600.

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Plant-based meat could create a radically different food chain // The Economist. 12 October 2019.

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Wang X. Red and processed meat consumption and mortality: dose-response metaanalysis of prospective cohort studies // Public Health Nutrition. 2016. Vol. 19. No. 5. Pp. 893–905; Etemadi A. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study // BMJ. 2017. Vol. 357. P. j1957.

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Zeraatkar D. Red and processed meat consumption and risk for all-cause mortality and cardiometabolic outcomes: a systematic review and meta-analysis of cohort studies // Ann. Intern. Med. 2019. Vol. 171. No. 10. Pp. 721–731.

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Rubin R. Blacklash over meat dietary recommendations raises questions about corporate lies to nutrition scientists // JAMA. 2020.

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Lee J. E. Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies // American Journal of Clinical Nutrition. 2013. Vol. 98. No. 4. Pp. 1032–1041.

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Lanza E. The polyp prevention trial continued follow-up study // Cancer Epidemiology, Biomarkers and Prevention. 2007. Vol. 16. No. 9. Pp. 1745–1752; Thomson C. A. Cancer incidence and mortality during the intervention and post intervention periods of the Women’s Health Initiative Dietary Modification Trial // Cancer Epidemiology, Biomarkers and Prevention. 2014. Vol. 23. No. 12. Pp. 2924–2935.

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Bouvard V. Carcinogenicity of consumption of red and processed meat // The Lancet Oncology. 2015. Vol. 16. No. 16. Pp. 1599–1600.

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Anderson J. J. Red and processed meat consumption and breast cancer: UK Biobank cohort study and meta-analysis // Eur. J. Cancer. 2018. Vol. 90. Pp. 73–82.

118

Średnicka-Tober D. Composition differences between organic and conventional meat: a systematic literature review and meta-analysis // Br. J. Nutr. 2016. Vol. 115. No. 6. Pp. 994–1011.

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Willett W. Food in the Anthropocene: the EAT-Lancet commission on healthy diets from sustainable food systems // The Lancet. 2019. Vol. 393. Pp. 447–492.

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Poore J. Reducing food’s environmental impacts through producers and consumers // Science. 2018. Vol. 360. No. 6392. Pp. 987–992.

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Springmann M. Options for keeping the food system within environmental limits // Nature. 2018. Vol. 562. Pp. 519–525.

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Springmann M. Health-motivated taxes on red and processed meat: a modelling study on optimal tax levels and associated health impacts // PLOS ONE. 2018. Vol. 13. No. 11. P. e0204139.

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Capper J. L. The environmental impact of beef production in the United States: 1977 compared with 2007 // Journal of Animal Science. 2011. Vol. 89. Pp. 4249–4261.

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Lopez A. Iron deficiency anemia // The Lancet. 2016. Vol. 387. No. 10021. Pp. 907–916.

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Mentre A. Evolving evidence about diet and health // The Lancet Public Health. 2018. Vol. 3. No. 9. Pp. e408–e409; Jacka F. N. Association of Western and traditional diets with depression and anxiety in women // American Journal of Psychiatry. 2010. Vol. 167. No. 3. Pp. 305–311.

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Jacka F. N. Red meat consumption and mood and anxiety disorders // Psychotherapy and Psychosomatics. 2012. Vol. 81. No. 3. Pp. 196–198.

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Daley C. A. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef // Nutrition Journal. 2010. Vol. 9. No. 1. P. 10.

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Pelucchi C. Dietary acrylamide and cancer risk: an updated meta-analysis // International Journal of Cancer. 2015. Vol. 136. Pp. 2912–2922.

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Lee J. G. Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats // Food Chemistry. 2016. Vol. 199. Pp. 632–638; Stec A. A. Occupational exposure to polycyclic aromatic hydrocarbons and elevated cancer incidence in firefighters // Scientific Reports. 2018. Vol. 8. No. 1. P. 2476.

130

Скампи (итал. scampi) — крупная морская креветка с длинными тонкими клешнями; другие названия: норвежский омар, дублинская креветка, лангустин. В итальянской кухне таких креветок поджаривают на гриле: шейки маринуют в оливковом масле с чесноком и жарят на шампурах; также иногда их употребляют в сыром виде (scampi crudi).

131

Gifford C. L. Broad and inconsistent muscle food classification is problematic for dietary guidance in the US // Nutrients. 2017. Vol. 9. No. 9. P. 1027.

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Bergeron N. Effects of red meat, white meat, and nonmeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial // Am. J. Clin. Nutr. 2019. Jun. 4: online.

133

EFSA. Opinion of the scientific panel on food additives, flavorings, processing aids and materials in contact with food (AFC) related to treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids // European Food Safety Authority. 2006. Vol. 4. No. 1. P. 297.

134

Harvey F. British supermarket chickens show record levels of antibioticresistant superbugs // The Guardian. 2018. January 15.

135

Lawrence F. Revealed: the dirty secret of the UK’s poultry industry // The Guardian. 2014. July 23.

136

Преимущественно растительная диета с небольшой долей продуктов животного происхождения в рационе.

137

Raji C. A. Regular fish consumption and age-related brain gray matter loss // American Journal of Preventive Medicine. 2014. Vol. 47. No. 4. Pp. 444–451.

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Morris M. C. Fish consumption and cognitive decline with age in a large community study // Archives of Neurology. 2005. Vol. 62. No. 12. Pp. 1849–1853.

139

Короткоцепочечными принято считать кислоты с длиной цепи меньше 6 атомов углерода, поэтому альфа-линоленовая кислота не является короткоцепочечной (в ней 18 атомов углерода). В ЭПК 20 атомов углерода, в ДГК 21 атом углерода. Прим. науч. ред.

140

Saunders A. V. Omega-3 polyunsaturated fatty acids and vegetarian diets // Medical Journal of Australia. 2013. Vol. 1. No. 2. Pp. 22–26.

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Stonehouse W. Does consumption of LC omega-3 PUFA enhance cognitive performance in healthy school-aged children and throughout adulthood? Evidence from clinical trials // Nutrients. 2014. Vol. 6. No. 7. Pp. 2730–2758; Cooper R. E. Omega-3 polyunsaturated fatty acid supplementation and cognition: a systematic review & metaanalysis // Journal of Psychopharmacology. 2015. Vol. 29. No. 7. Pp. 753–763.

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Øyen J. Fatty fish intake and cognitive function: FINS-KIDS, a randomized controlled trial in preschool children // BMC Medicine. 2018. Vol. 16. P. 41.

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Gould J. F. Seven-year follow-up of children born to women in a randomized trial of prenatal DHA supplementation // JAMA. 2017. Vol. 317. No. 11. Pp. 1173–1175.

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Engeset D. Fish consumption and mortality in the European Prospective Investigation into Cancer and Nutrition cohort // European Journal of Epidemiology. 2015. Vol. 30. No. 1. Pp. 57–70.

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Schwingshackl L. Food groups and risk of all-cause mortality: a systematic review and meta-analysis // American Journal of Clinical Nutrition. 2017. Vol. 105. No. 6. Pp. 1462–1473.

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