The Longevity Solution
Page 23
52. Ojha, S., et al. “Neuroprotective Potential of Ferulic Acid in the Rotenone Model of Parkinson’s Disease.” Drug Design, Development and Therapy (2015): 5499–510; Madeira, M. H., et al. “Having a Coffee Break: The Impact of Caffeine Consumption on Microglia-Mediated Inflammation in Neurodegenerative Diseases.” Mediators of Inflammation 2017 (2017): 4761081.
53. Ma, Z. C., et al. “Ferulic Acid Induces Heme Oxygenase-1 via Activation of ERK and Nrf2.” Drug Discoveries & Therapeutics 5, no. 6 (2011): 299–305.
54. Graf, E. “Antioxidant Potential of Ferulic Acid.” Free Radical Biology & Medicine 13, no. 4 (1992): 435–48.
55. Ren, Z., et al. “Ferulic Acid Exerts Neuroprotective Effects Against Cerebral Ischemia/Reperfusion-Induced Injury via Antioxidant and Anti-Apoptotic Mechanisms In Vitro and In Vivo.” International Journal of Molecular Medicine 40, no. 5 (2017): 1444–56.
56. Zhao, J., et al. “Ferulic Acid Enhances the Vasorelaxant Effect of Epigallocatechin Gallate in Tumor Necrosis Factor-Alpha-Induced Inflammatory Rat Aorta.” The Journal of Nutritional Biochemistry 25, no. 7 (2014): 807–14; Zhao, J., et al. “Ferulic Acid Enhances Nitric Oxide Production Through Up-Regulation of Argininosuccinate Synthase in Inflammatory Human Endothelial Cells.” Life Sciences 145 (2016): 224–32.
57. O’Keefe, J. H., et al. “Effects of Habitual Coffee Consumption on Cardiometabolic Disease, Cardiovascular Health, and All-Cause Mortality.” Journal of the American College of Cardiology 62, no. 12 (2013): 1043–51; Neuhauser, B., et al. “Coffee Consumption and Total Body Water Homeostasis as Measured by Fluid Balance and Bioelectrical Impedance Analysis.” Annals of Nutrition and Metabolism 41, no. 1 (1997): 29–36.
58. Massey, L. K., and S. J. Whiting. “Caffeine, Urinary Calcium, Calcium Metabolism and Bone.” Journal of Nutrition 123, no. 9 (1993): 1611–4.
59. Passmore, A. P., G. B. Kondowe, and G. D. Johnston. “Renal and Cardiovascular Effects of Caffeine: A Dose-Response Study.” Clinical Science (Lond) 72, no. 6 (1987): 749–56.
Chapter 10
1. Meneely, G. R., and H. D. Battarbee. “High Sodium-Low Potassium Environment and Hypertension. American Journal of Cardiology 38, no. 6 (1976): 768–85.
2. Dahl, L. K. “Possible Role of Salt Intake in the Development of Essential Hypertension. 1960.” International Journal of Epidemiology 34, no. 5 (2005): 967–72; discussion 972–4, 975–8.
3. Dahl, L. K. “Salt in Processed Baby Foods.” American Journal of Clinical Nutrition 21, no. 8 (1968): 787–92.
4. See note 2 above.
5. DiNicolantonio, J. J., and S. C. Lucan. “The Wrong White Crystals: Not Salt but Sugar as Aetiological in Hypertension and Cardiometabolic Disease.” Open Heart 1 (2014): doi:10.1136/openhrt-2014-000167; DiNicolantonio, J. J., S. C. Lucan, and J. H. O’Keefe. “An Unsavory Truth: Sugar, More Than Salt, Predisposes to Hypertension and Chronic Disease.” American Journal of Cardiology 114, no. 7 (2014): 1126–8.
6. DiNicolantonio, J. J. The Salt Fix: Why the Experts Got It All Wrong—and How Eating More Might Save Your Life. New York: Harmony (2017).
7. Satin, M. “The Salt Debate—Far More Salacious Than Salubrious.” Blood Purification 39, no. 1–3 (2015): 11–5.
8. Gleibermann, L. “Blood Pressure and Dietary Salt in Human Populations.” Ecology of Food and Nutrition 2, no. 2 (1973): 143–56.
9. See note 6 above.
10. Powles, J., et al. “Global, Regional and National Sodium Intakes in 1990 and 2010: A Systematic Analysis of 24 h Urinary Sodium Excretion and Dietary Surveys Worldwide.” BMJ Open 3, no. 12 (2013). Accessed at https://bmjopen.bmj.com/content/3/12/e003733.
11. See note 8 above.
12. Ibid.
13. See note 7 above.
14. Alderman, M. H., H. Cohen, and S. Madhavan. “Dietary Sodium Intake and Mortality: The National Health and Nutrition Examination Survey (NHANES I).” The Lancet 351, no. 9105 (1998): 781–5.
15. Ibid.
16. McGuire, S., Institute of Medicine. 2013. Sodium Intake in Populations: Assessment of Evidence. Washington, DC: The National Academies Press, 2013.
17. Ibid.
18. See note 1 above.
19. “AACC Members Agree on Definition of Whole Grain.” Accessed at www.aaccnet.org/initiatives/definitions/Documents/WholeGrains/wgflyer.pdf.
20. “Collagen.” https://en.wikipedia.org/wiki/Collagen.
21. Sharp, R. L. “Role of Sodium in Fluid Homeostasis with Exercise.” The Journal of the American College of Nutrition 25, no. 3 Suppl (2006): 231s–239s.
22. See note 5 above.
23. Stolarz-Skrzypek, K., et al. “Fatal and Nonfatal Outcomes, Incidence of Hypertension, and Blood Pressure Changes in Relation to Urinary Sodium Excretion.” JAMA 30, no. 17 (2011): 1777–85.
24. Feldman, R. D., and N. D. Schmidt. “Moderate Dietary Salt Restriction Increases Vascular and Systemic Insulin Resistance.” American Journal of Hypertension 12, no. 6 (1999): 643–7.
25. Patel, S. M., et al. “Dietary Sodium Reduction Does Not Affect Circulating Glucose Concentrations in Fasting Children or Adults: Findings from a Systematic Review and Meta-Analysis.” Journal of Nutrition 145, no. 3 (2015): 505–13.
26. Graudal, N. A., A. M. Galloe, and P. Garred. “Effects of Sodium Restriction on Blood Pressure, Renin, Aldosterone, Catecholamines, Cholesterols, and Triglyceride: A Meta-Analysis.” JAMA 279, no. 17 (1998): 1383–91.
27. See note 6 above.
28. O’Donnell, M., et al. “Urinary Sodium and Potassium Excretion, Mortality, and Cardiovascular Events.” New England Journal of Medicine 371, no. 7 (2014): 612–23.
29. Graudal, N., et al. “Compared with Usual Sodium Intake, Low- and Excessive-Sodium Diets Are Associated with Increased Mortality: A Meta-Analysis.” American Journal of Hypertension 27, no. 9 (2014): 1129–37.
30. Folkow, B. “Salt and Blood Pressure—Centenarian Bone of Contention.” Lakartidningen 100, no. 40 (2003): 3142–7.
31. Liedtke, W. B., et al. “Relation of Addiction Genes to Hypothalamic Gene Changes Subserving Genesis and Gratification of a Classic Instinct, Sodium Appetite.” Proceedings of the National Academy of Sciences of the United States of America 108, no. 30 (2011): 12509–14.
32. Denton, D. A., M. J. McKinley, and R. S. Weisinger. “Hypothalamic Integration of Body Fluid Regulation.” Proceedings of the National Academy of Sciences of the United States of America 93, no. 14 (1996): 7397–404.
33. Adler, A. J., et al. “Reduced Dietary Salt for the Prevention of Cardiovascular Disease.” Cochrane Database Systematic Reviews 12 (2014): Cd009217.
34. Kelly, J., et al. “The Effect of Dietary Sodium Modification on Blood Pressure in Adults with Systolic Blood Pressure Less Than 140 mmHg: A Systematic Review.” JBI Database of Systematic Reviews and Implementation Reports 14, no. 6 (2016): 196–237.
35. de Baaij, J. H., J. G. Hoenderop, and R. J. Bindels. “Magnesium in Man: Implications for Health and Disease.” Physiological Reviews 95, no. 1 (2015): 1–46.
36. DiNicolantonio, J. J., J. H. O’Keefe, and W. Wilson. “Subclinical Magnesium Deficiency: A Principal Driver of Cardiovascular Disease and a Public Health Crisis.” Open Heart 5, no. 1 (2018): e000668.
37. Guoa, W., et al. “Magnesium Deficiency on Plants: An Urgent Problem.” The Crop Journal 4, no. 2 (2016): 83–91; Thomas, D. “The Mineral Depletion of Foods Available to Us as a Nation (1940-2002)–A Review of the 6th Edition of McCance and Widdowson.” Nutrition and Health 19, no. 1-2 (2007): 21–55.
38. Temple, N. J. “Refined Carbohydrates—A Cause of Suboptimal Nutrient Intake.” Medical Hypotheses 10, no. 4 (1983): 411–24.
39. Costello, R. B., et al. “Perspective: The Case for an Evidence-Based Reference Interval for Serum Magnesium: The Time Has Come.” Advances in Nutrition 7, no. 6 (2016): 977–93.
40. Marier, J. R. “Magnesium Content of the Food Supply in the Modern-Day World.” Magnesium 5, no. 1 (1986): 1–8.
41. Tipton, I. H., P. L. Stewart, and J. Dickson. �
��Patterns of Elemental Excretion in Long Term Balance Studies.” Health Physics 16, no. 4 (1969): 455–62.
42. See note 39 above.
43. See note 36 above.
44. Rayssiguier, Y., et al. “Dietary Magnesium Affects Susceptibility of Lipoproteins and Tissues to Peroxidation in Rats.” The Journal of the American College of Nutrition 12, no. 2 (1993): 133–7; Bussiere, L., et al. “Triglyceride-Rich Lipoproteins from Magnesium-Deficient Rats Are More Susceptible to Oxidation by Cells and Promote Proliferation of Cultured Vascular Smooth Muscle Cells.” Magnesium Research 8, no. 2 (1995): 151–7; Turlapaty, P. D., and B. M. Altura. “Magnesium Deficiency Produces Spasms of Coronary Arteries: Relationship to Etiology of Sudden Death Ischemic Heart Disease.” Science 208, no. 4440 (1980): 198–200.
45. See note 36 above.
46. See note 36 above.
47. Kodama, N., M. Nishimuta, and K. Suzuki. “Negative Balance of Calcium and Magnesium Under Relatively Low Sodium Intake in Humans.” Journal of Nutritional Science and Vitaminology (Tokyo) 49, no. 3 (2003): 201–9.
48. See note 47 above.
49. Nishimuta, M., et al. “Positive Correlation Between Dietary Intake of Sodium and Balances of Calcium and Magnesium in Young Japanese Adults—Low Sodium Intake Is a Risk Factor for Loss of Calcium and Magnesium.” Journal of Nutritional Science and Vitaminology (Tokyo) 51, no. 4 (2005): 265–70.
50. Delva, P., et al. “Intralymphocyte Free Magnesium in Patients with Primary Aldosteronism: Aldosterone and Lymphocyte Magnesium Homeostasis.” Hypertension 35, no. 1 Pt 1 (2000): 113–7.
51. Durlach, J. “Recommended Dietary Amounts of Magnesium: Mg RDA.” Magnesium Research 2, no. 3 (1989): 195–203.
52. See note 36 above.
53. Rosanoff, A. “Magnesium and Hypertension.” Clinical Calcium 15, no. 2 (2005): 255–60.
54. See note 36 above.
55. Schuette, S. A., B. A. Lashner, and M. Janghorbani. “Bioavailability of Magnesium Diglycinate vs Magnesium Oxide in Patients with Ileal Resection.” Journal of Parenteral and Enteral Nutrition 18, no. 5 (1994): 430–5.
56. Spasov, A. A., et al. “Comparative Study of Magnesium Salts Bioavailability in Rats Fed a Magnesium-Deficient Diet.” Vestnik Rossiiskoi Akademii Meditsinskikh Nauk no. 2 (2010): 29–37; Guillard, O., et al. “Unexpected Toxicity Induced by Magnesium Orotate Treatment in Congenital Hypomagnesemia.” Journal of Internal Medicine 252, no. 1 (2002): 88–90.
57. Ibid.
58. Phillips, R., et al. “Citrate Salts for Preventing and Treating Calcium Containing Kidney Stones in Adults.” Cochrane Database of Systematic Reviews no. 10 (2015): Cd010057.
59. Stepura, O. B., and A. I. Martynow. “Magnesium Orotate in Severe Congestive Heart Failure (MACH).” International Journal of Cardiology 131, no. 2 (2009): 293–5.
Chapter 11
1. Harcombe, Z., et al. “Evidence from Randomised Controlled Trials Did Not Support the Introduction of Dietary Fat Guidelines in 1977 and 1983: A Systematic Review and Meta-Analysis.” Open Heart 2, no. 1 (2015): e000196; Harcombe, Z., et al. “Evidence from Randomised Controlled Trials Does Not Support Current Dietary Fat Guidelines: A Systematic Review and Meta-Analysis.” Open Heart 3, 2 (2016): e000409; DiNicolantonio, J. J. “The Cardiometabolic Consequences of Replacing Saturated Fats with Carbohydrates or Ω-6 Polyunsaturated Fats: Do the Dietary Guidelines Have It Wrong?” Open Heart 1 (2014): e000032. doi:10.1136/openhrt-2013-000032; Ravnskov, U., et al. “The Questionable Benefits of Exchanging Saturated Fat with Polyunsaturated Fat.” Mayo Clinic Proceedings 89, no. 4 (2014): 451–3.
2. Teicholtz, N. The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. New York: Simon & Schuster, 2014.
3. Barbee, M. Politically Incorrect Nutrition: Finding Reality in the Mire of Food Industry Propaganda. Garden City Park, NY: Square One Publishers, 2004: 27.
4. Bhupathiraju, S. N., and K. L. Tucker. “Coronary Heart Disease Prevention: Nutrients, Foods, and Dietary Patterns.” Clinica Chimica Acta 412, no. 17–18 (2011): 1493–514.
5. Sun, Q., et al. “A Prospective Study of Trans Fatty Acids in Erythrocytes and Risk of Coronary Heart Disease.” Circulation 115, no. 14 (2007): 1858–65; Block, R. C., et al. “Omega-6 and Trans Fatty Acids in Blood Cell Membranes: A Risk Factor for Acute Coronary Syndromes?” American Heart Journal 156, no. 6 (2008): 1117–23; Willett, W. C., et al. “Intake of Trans Fatty Acids and Risk of Coronary Heart Disease Among Women.” Lancet 341, no. 8845 (1993): 581–5.
6. Grimes, W. “April 24–30; How About Some Popcorn with Your Fat?” The New York Times, May 1, 1994, accessed at www.nytimes.com/1994/05/01/weekinreview/april-24-30-how-about-some-popcorn-with-your-fat.html.
7. Hu, F. B., et al. “Dietary Fat Intake and the Risk of Coronary Heart Disease in Women.” New England Journal of Medicine 337, no. 21 (1997): 1491–9.
8. Zaloga, G. P., et al. “Trans Fatty Acids and Coronary Heart Disease.” Nutrition in Clinical Practice 21, no. 5 (2006): 505–12.
9. de Souza, R. J., et al. “Intake of Saturated and Trans Unsaturated Fatty Acids and Risk of All Cause Mortality, Cardiovascular Disease, and Type 2 Diabetes: Systematic Review and Meta-Analysis of Observational Studies.” The BMJ 351 (2015): h3978.
10. See note 4 above.
11. Fox, M. “WHO Urges All Countries to Ban Trans Fats,” May 14, 2018, NBC News Health News website, accessed at www.nbcnews.com/health/health-news/who-urges-all-countries-ban-trans-fats-n873916.
12. Herrera-Camacho, J., et al. “Effect of Fatty Acids on Reproductive Performance of Ruminants.” June 21, 2011. Accessed at www.intechopen.com/books/artificial-insemination-in-farm-animals/effect-of-fatty-acids-on-reproductive-performance-of-ruminants; USDA Food Composition Databases. Accessed at https://ndb.nal.usda.gov/ndb/.
13. Ramsden, C. E., et al. “Use of Dietary Linoleic Acid for Secondary Prevention of Coronary Heart Disease and Death: Evaluation of Recovered Data from the Sydney Diet Heart Study and Updated Meta-Analysis.” The BMJ 346 (2013): e8707.
14. Ramsden, C. E., et al. “n-6 Fatty Acid-Specific and Mixed Polyunsaturate Dietary Interventions Have Different Effects on CHD Risk: A Meta-Analysis of Randomised Controlled Trials.” British Journal of Nutrition 104, no. 11 (2010): 1586–600.
15. See note 1 above.
16. Whoriskey, P. “This Study 40 Years Ago Could Have Reshaped the American Diet. But It Was Never Fully Published.” The Washington Post, April 12, 2016, accessed at www.washingtonpost.com/news/wonk/wp/2016/04/12/this-study-40-years-ago-could-have-reshaped-the-american-diet-but-it-was-never-fully-published/?utm_term=.2cb42d8134f2.
17. Chowdhury, R., et al. “Association of Dietary, Circulating, and Supplement Fatty Acids with Coronary Risk: A Systematic Review and Meta-Analysis.” Annals of Internal Medicine 160, no. 6 (2014): 398–406.
18. Siri-Tarino, P. W., et al. “Meta-Analysis of Prospective Cohort Studies Evaluating the Association of Saturated Fat with Cardiovascular Disease.” American Journal of Clinical Nutrition 91, no. 3 (2010): 535–46.
19. Deghan, M., et al. “Associations of Fats and Carbohydrate Intake with Cardiovascular Disease and Mortality in 18 Countries from Five Continents (PURE): A Prospective Cohort Study.” The Lancet 390, no. 10107 (2017): 2050–62.
20. Christiansen, E., et al. “Intake of a Diet High in Trans Monounsaturated Fatty Acids or Saturated Fatty Acids. Effects on Postprandial Insulinemia and Glycemia in Obese Patients with NIDDM.” Diabetes Care 20, no. 5 (1997): 881–7.
21. Vessby, B., et al. “Substituting Dietary Saturated for Monounsaturated Fat Impairs Insulin Sensitivity in Healthy Men and Women: The KANWU Study.” Diabetologia 44, no. 3 (2001): 312–9.
22. Piers, L. S., et al. “Substitution of Saturated with Monounsaturated Fat in a 4-Week Diet Affects Body Weight and Composition of Overweight and Obese Men.” British Journal of Nutrition 90, no. 3 (2003): 717–27.
23. Ikemoto, S., et al. “High-Fat Diet-Induced Hyperglycemia and Obesity in Mice: Differential Effects of Dietary
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24. Kien, C. L., J. Y. Bunn, and F. Ugrasbul. “Increasing Dietary Palmitic Acid Decreases Fat Oxidation and Daily Energy Expenditure.” American Journal of Clinical Nutrition 82, no. 2 (2005): 320–6.
25. Kastorini, C. M., et al. “The Effect of Mediterranean Diet on Metabolic Syndrome and Its Components: A Meta-Analysis of 50 Studies and 534,906 Individuals.” Journal of the American College of Cardiology 57, no. 11 (2011): 1299–313.
26. Jones, P. J., P. B. Pencharz, and M. T. Clandinin. “Whole Body Oxidation of Dietary Fatty Acids: Implications for Energy Utilization.” American Journal of Clinical Nutrition 42, no. 5 (1985): 769–77.
27. Piers, L. S., et al. “The Influence of the Type of Dietary Fat on Postprandial Fat Oxidation Rates: Monounsaturated (Olive Oil) Vs Saturated Fat (Cream).” International Journal of Obesity and Related Metabolic Disorders 26, no. 6 (2002): 814–21.
28. Kien, C. L., and J. Y. Bunn. “Gender Alters the Effects of Palmitate and Oleate on Fat Oxidation and Energy Expenditure.” Obesity (Silver Spring) 16, no. 1 (2008): 29–33.
29. Soares, M. J., et al. “The Acute Effects of Olive Oil V. Cream on Postprandial Thermogenesis and Substrate Oxidation in Postmenopausal Women.” British Journal of Nutrition 91, no. 2 (2004): 245–52.
30. Piers, L. S., et al. “Substitution of Saturated with Monounsaturated Fat in a 4-Week Diet Affects Body Weight and Composition of Overweight and Obese Men.” British Journal of Nutrition 90, no. 3 (2003): 717–27; Piers, L. S., et al. “The Influence of the Type of Dietary Fat on Postprandial Fat Oxidation Rates: Monounsaturated (Olive Oil) Vs Saturated Fat (Cream).” International Journal of Obesity and Related Metabolic Disorders 26, no. 6 (2002): 814–21; Thomsen, C., et al. “Differential Effects of Saturated and Monounsaturated Fats on Postprandial Lipemia and Glucagon-Like Peptide 1 Responses in Patients with Type 2 Diabetes.” American Journal of Clinical Nutrition 77, no. 3 (2003): 605–11; Thomsen, C., et al. “Differential Effects of Saturated and Monounsaturated Fatty Acids on Postprandial Lipemia and Incretin Responses in Healthy Subjects.” American Journal of Clinical Nutrition 69, no. 6 (1999): 1135–43.