In Defense of Food

by Michael Pollan

  Gar­vin, Da­vid F., Ross M. Welch, and John W. Fin­ley. “His­to­ri­cal Shifts in the Se­ed Mi­ne­ral Mic­ro­nut­ri­ent Con­cent­ra­ti­on of US Hard Red Win­ter Whe­at Germp­lasm.” Jo­ur­nal of the Sci­en­ce of Fo­od and Ag­ri­cul­tu­re. 86 (2006): 2213-20.

  Hal­we­il, Bri­an. “Still No Free Lunch: Nut­ri­ent Con­tent of U.S. Fo­od Supply Suf­fers at Hands of High Yi­elds” (Fos­ter, RI: Or­ga­nic Cen­ter, 2007). An ex­cel­lent sur­vey of the li­te­ra­tu­re.

  Har­vey, Gra­ham. The For­gi­ve­ness of Na­tu­re: The Story of Grass (Lon­don: Jonat­han Ca­pe/Ran­dom Ho­use, 2001).

  Ho­ward, Sir Al­bert. An Ag­ri­cul­tu­ral Tes­ta­ment (New York: Ox­ford Uni­ver­sity Press, 1943).

  --. The So­il and He­alth (Le­xing­ton, KY: The Uni­ver­sity of Ken­tucky Press, 2006).

  Man­ning, Ric­hard. Aga­inst the Gra­in (New York: North Po­int Press, 2004).

  Ma­yer, An­ne-Ma­rie. “His­to­ri­cal Chan­ges in the Mi­ne­ral Con­tent of Fru­its and Ve­ge­tab­les.” Bri­tish Fo­od Jo­ur­nal. 99.6 (1997): 207-11.

  Mitc­hell, Aly­son E., et al. “Ten-Ye­ar Com­pa­ri­son of the Inf­lu­en­ces of Or­ga­nic and Con­ven­ti­onal Crop Ma­na­ge­ment Prac­ti­ces on the Con­tent of Fla­vo­no­ids in To­ma­to­es.” Jo­ur­nal of Fo­od and Ag­ri­cul­tu­ral Che­mistry (pub­lis­hed on­li­ne June 23, 2007).

  Murphy, K., et al. “Re­la­ti­ons­hip Bet­we­en Yi­eld and Mi­ne­ral Nut­ri­ent Con­tent in His­to­ri­cal and Mo­dern Spring Whe­at Cul­ti­vars.” Plant Ge­ne­tic Re­so­ur­ces (in press).

  Pol­lan, Mic­ha­el. The Bo­tany of De­si­re: A Plant’ s-Eye Vi­ew of the World (New York: Ran­dom Ho­use, 2001).

  --. The Om­ni­vo­re’s Di­lem­ma: A Na­tu­ral His­tory of Fo­ur Me­als (New York: Pen­gu­in Press, 2006).

  Ryan, M.H., et al. “Gra­in Mi­ne­ral Con­cent­ra­ti­ons and Yi­eld of Whe­at Grown Un­der Or­ga­nic and Con­ven­ti­onal Ma­na­ge­ment.” Jo­ur­nal of the Sci­en­ce of Fo­od and Ag­ri­cul­tu­re. 84 (2004): 207-16.

  Schmid, Ro­nald. The Un­told Story of Milk (Was­hing­ton, D.C.: New Trends Pub­lis­hing Inc., 2007).

  Vo­isin, Andrй. So­il, Grass and Can­cer (Aus­tin: Ac­res U.S.A., Pub­lis­hers, 1999).

  Whi­te, P.J., and M. R. Bro­ad­ley. “His­to­ri­cal Va­ri­ati­on in the Mi­ne­ral Com­po­si­ti­on of Edib­le Hor­ti­cul­tu­ral Pro­ducts.” Jo­ur­nal of Hor­ti­cul­tu­ral Sci­en­ce & Bi­otec­h­no­logy. 80.6 (2005): 660-67.

  For sta­tis­ti­cal in­for­ma­ti­on on twen­ti­eth-cen­tury chan­ges in the Ame­ri­can fo­od supply and di­et:

  U.N. Fo­od and Ag­ri­cul­tu­re Or­ga­ni­za­ti­on (FAO). FA­OS­TAT Sta­tis­ti­cal Da­ta­ba­se: “Agri­cul­tu­re/Pro­duc­ti­on/Co­re Pro­duc­ti­on Da­ta.” Ac­ces­sed on­li­ne at http://fa­os­tat.fao.org.

  USDA Eco­no­mic Re­se­arch Ser­vi­ce. “Ma­j­or Trends in U.S. Fo­od Supply, 1909-99.” Fo­od­Re­vi­ew. 23.1 (2000).

  --. “U.S. Fo­od Supply Pro­vi­ding Mo­re Fo­od and Ca­lo­ri­es.” Fo­od­Re­vi­ew. 22.3 (1999).

  --. “U.S. per Ca­pi­ta Fo­od Supply Trends: Mo­re Ca­lo­ri­es, Re­fi­ned Car­bohyd­ra­tes, and Fats.” Fo­od­Re­vi­ew. 25.3 (2002).

  On the he­alth imp­li­ca­ti­ons of va­ri­o­us di­etary pat­terns (as op­po­sed to in­di­vi­du­al nut­ri­ents):

  Ames, Bru­ce N. “Incre­asing Lon­ge­vity by Tu­ning Up Me­ta­bo­lism.” Euro­pe­an Mo­le­cu­lar Bi­ology Or­ga­ni­za­ti­on. 6 (2005): S20-S24. Mo­re of Ames’ re­se­arch on mic­ro­nut­ri­ent de­fi­ci­en­ci­es is ava­ilab­le at his Web si­te: www.bru­ce­ames.org.

  --. “Low Mic­ro­nut­ri­ent In­ta­ke May Ac­ce­le­ra­te the De­ge­ne­ra­ti­ve Di­se­ases of Aging Thro­ugh Al­lo­ca­ti­on of Scar­ce Mic­ro­nut­ri­ents by Tri­age.” Pro­ce­edings of the Na­ti­onal Aca­demy of Sci­en­ces. 103.47 (2006): 17589-94.

  Appel, Law­ren­ce J. “A Cli­ni­cal Tri­al of the Ef­fects of Di­etary Pat­terns on Blo­od Pres­su­re.” New Eng­land Jo­ur­nal of Me­di­ci­ne. 336.16 (1997): 1117-24.

  de Lor­ge­ril, Mic­hel. “Me­di­ter­ra­ne­an Di­et, Tra­di­ti­onal Risk Fac­tors, and the Ra­te of Car­di­ovas­cu­lar Comp­li­ca­ti­ons Af­ter Myo­car­di­al In­farc­ti­on: Fi­nal Re­port of the Lyon Di­et He­art Study.” Jo­ur­nal of the Ame­ri­can He­art As­so­ci­ati­on. 99 (1999): 779-85.

  Jacobs, Da­vid R., et al. “Nut­ri­ents, Fo­ods, and Di­etary Pat­terns as Ex­po­su­res in Re­se­arch: A Fra­me­work for Fo­od Synergy.” Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 78 suppl (2003): 508S-13S. This is the study on who­le gra­ins dis­cus­sed in the sec­ti­on.

  Liu, Si­min, et al. “Fru­it and Ve­ge­tab­le In­ta­ke and Risk of Car­di­ovas­cu­lar Di­se­ase: The Wo­men’s He­alth Study.” Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 72 (2000): 922-28.

  Planck, Ni­na. Re­al Fo­od: What to Eat and Why (New York: Blo­oms­bury, 2006).

  We­il, And­rew. He­althy Aging: A Li­fe­long Gu­ide to Yo­ur Physi­cal and Spi­ri­tu­al Well-Be­ing (New York: Knopf, 2005).

  On the ri­se of mo­dern pro­ces­sed fo­ods:

  Drum­mond, J.C. The Eng­lish­man’s Fo­od: A His­tory of Fi­ve Cen­tu­ri­es of Eng­lish Di­et (Oxford: Al­den Press, 1939).

  Le­vens­te­in, Har­vey. Pa­ra­dox of Plenty: A So­ci­al His­tory of Eating in Mo­dern Ame­ri­ca (Ber­ke­ley: Uni­ver­sity of Ca­li­for­nia Press, 2003).

  --. Re­vo­lu­ti­on at the Tab­le: The Trans­for­ma­ti­on of the Ame­ri­can Di­et (Ber­ke­ley: Uni­ver­sity of Ca­li­for­nia Press, 2003).

  Per­ren, Ric­hard. “Struc­tu­ral Chan­ge and Mar­ket Growth in the Fo­od In­dustry: Flo­ur Mil­ling in Bri­ta­in, Euro­pe, and Ame­ri­ca, 1850-1914.” Eco­no­mic His­tory Re­vi­ew. 43.3 (1990): 420-37.

  Sha­pi­ro, La­ura. Per­fec­ti­on Sa­lad: Wo­men and Co­oking at the Turn of the Cen­tury (New York: Ran­dom Ho­use, 2001).

  --. So­met­hing from the Oven: Re­in­ven­ting Din­ner in 1950s Ame­ri­ca (New York: Pen­gu­in, 2005).

  Tan­na­hill, Re­ay. Fo­od in His­tory (New York: Ste­in and Day, 1973).

  Tis­da­le, Sally. The Best Thing I Ever Tas­ted: The Sec­ret of Fo­od (New York: Ri­ver­he­ad, 2001).

  On ome­ga-3 and ome­ga-6 fatty acids:

  Allport, Su­san. The Qu­e­en of Fats: Why Ome­ga-3s We­re Re­mo­ved from the Wes­tern Di­et and What We Can Do to Rep­la­ce Them (Ber­ke­ley: Uni­ver­sity of Ca­li­for­nia Press, 2006). By far the best work of sci­en­ce jo­ur­na­lism on the su­bj­ect.

  --. “The Skinny on Fat.” Gas­t­ro­no­mi­ca-The Jo­ur­nal of Fo­od and Cul­tu­re. 3.1 (2003): 28-36.

  Carl­son, Su­san E., and Mart­ha Ne­urin­ger. “Pol­yun­sa­tu­ra­ted Fatty Acid and Ne­uro­de­ve­lop­ment: A Sum­mary and Cri­ti­cal Analy­sis of the Li­te­ra­tu­re.” Li­pids. 34.2 (1999): 171-78.

  Hib­beln, J.R., et al. “Di­etary Pol­yun­sa­tu­ra­ted Fatty Acids and Dep­res­si­on: When Cho­les­te­rol Do­esn’t Sa­tisfy.” Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 62 (1995): 1-9.

  --, et al. “He­althy In­ta­kes of n-3 and n-6 Fatty Acids: Es­ti­ma­ti­ons Con­si­de­ring World­wi­de Di­ver­sity.” Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 83 (2006).

  --, et al. “Incre­asing Ho­mi­ci­de Ra­tes and Li­no­le­ic Acid Con­sump­ti­on Among Fi­ve Wes­tern Co­unt­ri­es, 1961-2000.” Li­pids. 39.12 (2004).

  Hol­man, Ralph T. “The Slow Dis­co­very of the Im­por­tan­ce of Ome­ga-3 Fatty Acids in Hu­man He­alth.” Pre­sen­ted as part of a sympo­si­um, “Evo­lu­ti­on of Ide­as Abo­ut the Nut­ri­ti­onal Va­lue of Di­etary Fat,” at the Ex­pe­ri­men­tal Bi­ology 97 me­eting, Ap­ril 9, 1997. The pro­ce­edings we­re pub­lis­hed b
y the Ame­ri­can So­ci­ety for Nut­ri­ti­onal Sci­en­ces in 1998.

  Kris-Ether­ton, P.M., et al. “Pol­yun­sa­tu­ra­ted Fatty Acids in the Fo­od Cha­in in the Uni­ted Sta­tes.” Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 71 (2000): 179S-88S.

  Mo­zaf­fa­ri­an, Da­ri­ush, and Eric B. Rimm. “Fish In­ta­ke, Con­ta­mi­nants, and Hu­man He­alth: Eva­lu­ating the Risks and the Be­ne­fits.” Jo­ur­nal of the Ame­ri­can Me­di­cal As­so­ci­ati­on. 296.15 (2006): 1885-99.

  Nes­he­im, Mal­den C., et al. “Se­afo­od Cho­ices: Ba­lan­cing Be­ne­fits and Risks” (Was­hing­ton D.C.: Na­ti­onal Aca­de­mi­es Press, 2006).

  Pisc­hon, To­bi­as, et al. “Ha­bi­tu­al Di­etary In­ta­ke of n-3 and n-6 Fatty Acids in Re­la­ti­on to Inf­lam­ma­tory Mar­kers Among US Men and Wo­men.” Cir­cu­la­ti­on. 108 (2003): 155-60.

  Si­mo­po­ulos, Ar­te­mis P., and Jo Ro­bin­son. The Ome­ga Di­et: The Li­fe­sa­ving Nut­ri­ti­onal Prog­ram Ba­sed on the Di­et of the Is­land of Cre­te (New York: Har­per­Col­lins, 1998).

  Ua­uy, Ri­car­do, et al. “Essen­ti­al Fatty Acids in Vi­su­al and Bra­in De­ve­lop­ment.” Li­pids. 36.9 (2001): 885-95.

  On the ri­sing in­ci­den­ce of type 2 di­abe­tes and its im­pact:

  Boy­le, James P., et al. “Pro­j­ec­ti­on of Di­abe­tes Bur­den Thro­ugh 2050: Im­pact of Chan­ging De­mog­raphy and Di­se­ase Pre­va­len­ce in the U.S.” Di­abe­tes Ca­re. 24 (2001): 1936-40.

  Gregg, Ed­ward W., et al. “Trends in the Pre­va­len­ce and Ra­tio of Di­ag­no­sed to Un­di­ag­no­sed Di­abe­tes Ac­cor­ding to Obe­sity Le­vels in the U.S.” Di­abe­tes Ca­re. 27 (2004): 2806-12.

  Has­lam, Da­vid W., and W. Phi­lip T. James. “Obe­sity.” The Lan­cet. 336 (2005): 1197-1209.

  Kle­in­fi­eld, N.R. “Di­abe­tes and Its Aw­ful Toll Qu­i­etly Emer­ge as a Cri­sis.” The New York Ti­mes (Janu­ary 9, 2006).

  --. “Li­ving at an Epi­cen­ter of Di­abe­tes, De­fi­an­ce and Des­pa­ir.” New York Ti­mes (Janu­ary 10, 2006).

  Na­ra­yan, K. M. Ven­kat, et al. “Li­fe­ti­me Risk for Di­abe­tes Mel­li­tus in the Uni­ted Sta­tes.” Jo­ur­nal of the Ame­ri­can Me­di­cal As­so­ci­ati­on. 290.14 (2003): 1884-90.

  O’Con­nor, And­rew S., and Jef­frey R. Schel­ling. “Di­abe­tes and the Kid­ney.” Ame­ri­can Jo­ur­nal of Kid­ney Di­se­ases. 46.4 (2005): 766-73.

  Olshansky, S. Jay, et al. “A Po­ten­ti­al Dec­li­ne in Li­fe Ex­pec­tancy in the Uni­ted Sta­tes in the 21st Cen­tury.” New Eng­land Jo­ur­nal of Me­di­ci­ne. 352.11 (2005): 1138-45.

  Po­ina­samy, Dar­ren. “Fa­cing Up to the Di­abe­tes Thre­at in the US.” Bu­si­ness Bri­efing: US Phar­macy Re­vi­ew. (2004): 48-50.

  Urbi­na, Ian. “In the Tre­at­ment of Di­abe­tes, Suc­cess Of­ten Do­es Not Pay.” New York Ti­mes (Janu­ary 11, 2006).

  Wild, Sa­rah, et al. “Glo­bal Pre­va­len­ce of Di­abe­tes: Es­ti­ma­tes for the Ye­ar 2000 and Pro­j­ec­ti­ons for 2030.” Di­abe­tes Ca­re. 27.5 (2004): 1047-53.

  PART THREE: GETTING OVER NUTRITIONISM

  1. Eat Fo­od: On the be­ne­fits of who­le fo­ods and tra­di­ti­onal di­ets:

  Allport, Su­san. The Pri­mal Fe­ast: Fo­od, Sex, Fo­ra­ging, and Lo­ve (Lin­coln, NB: iUni­ver­se Inc., 2000).

  Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. Edi­ted by Ma­ri­on Nest­le, et al. 61 suppl (1995): 1313-20. This spe­ci­al sup­ple­ment edi­ti­on lo­oked at the be­ne­fits of the Me­di­ter­ra­ne­an di­et.

  Appel, Law­ren­ce J. “A Cli­ni­cal Tri­al of the Ef­fects of Di­etary Pat­terns on Blo­od Pres­su­re.” New Eng­land Jo­ur­nal of Me­di­ci­ne. 336.16 (1997): 1117-24.

  Brown, Me­lody J., et al. “Ca­ro­te­no­id Bi­o­ava­ila­bi­lity Is Hig­her from Sa­lads In­ges­ted with Full-Fat Than with Fat-Re­du­ced Sa­lad Dres­sings as Me­asu­red with Elect­roc­he­mi­cal De­tec­ti­on.” Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 80 (2004): 396-403.

  de Lor­ge­ril, Mic­hel. “Me­di­ter­ra­ne­an Di­et, Tra­di­ti­onal Risk Fac­tors, and the Ra­te of Car­di­ovas­cu­lar Comp­li­ca­ti­ons Af­ter Myo­car­di­al In­farc­ti­on: Fi­nal Re­port of the Lyon Di­et He­art Study.” Jo­ur­nal of the Ame­ri­can He­art As­so­ci­ati­on. 99 (1999): 779-85.

  Fe­enst­ra, Ga­il. “The Ro­les of Far­mers’ Mar­kets in Fu­eling Lo­cal Eco­no­mi­es.” Gas­t­ro­no­mic Sci­en­ces. 1 (2007).

  Fi­el­ding, Je­anet­te M., and Ke­rin O’ Dea, et al. “Incre­ases in Plas­ma Lyco­pe­ne Con­cent­ra­ti­on Af­ter Con­sump­ti­on of To­ma­to­es Co­oked with Oli­ve Oil.” Asia Pa­ci­fic Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 14.2 (2005): 131-36.

  Gus­sow, Jo­an Dye. “Why You Sho­uld Eat Fo­od, and Ot­her Nut­ri­ti­onal He­re­si­es.” Spe­ech, Uni­ver­sity of Ca­li­for­nia, Da­vis, Plant & En­vi­ron­men­tal Sci­en­ces. No­vem­ber 7, 2003.

  Hu, Frank B., et al. “Pros­pec­ti­ve Study of Ma­j­or Di­etary Pat­terns and Risk of Co­ro­nary He­art Di­se­ase in Men.” Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 72 (2002): 912-21.

  Johns­ton, Fran­cis E. “Fo­od and Bi­ocul­tu­ral Evo­lu­ti­on: A Mo­del for the In­ves­ti­ga­ti­on of Mo­dern Nut­ri­ti­onal Prob­lems.” Nut­ri­ti­onal An­t­h­ro­po­logy (Phi­la­delp­hia: Uni­ver­sity of Pen­nsyl­va­nia, 1987).

  Ko­uris-Bla­zos, An­ti­go­ne, et al. “Are the Ad­van­ta­ges of the Me­di­ter­ra­ne­an Di­et Trans­fe­rab­le to Ot­her Po­pu­la­ti­ons? A Co­hort Study in Mel­bo­ur­ne, Aust­ra­lia.” Bri­tish Jo­ur­nal of Nut­ri­ti­on. 82 (1999): 57-61.

  Mil­burn, Mic­ha­el P. “Indi­ge­no­us Nut­ri­ti­on.” Ame­ri­can In­di­an Qu­ar­terly. 28.3 (2004): 411-34.

  Nab­han, Gary Pa­ul. Why So­me Li­ke It Hot: Fo­od, Ge­nes, and Cul­tu­ral Di­ver­sity (Was­hing­ton, D.C.: Is­land Press, 2004).

  Nest­le, Ma­ri­on. What to Eat (New York: North Po­int Press, 2006).

  Planck, Ni­na. Re­al Fo­od: What to Eat and Why (New York: Blo­oms­bury, 2006).

  Sher­man, Pa­ul W., and Jen­ni­fer Bil­ling. “Dar­wi­ni­an Gast­ro­nomy: Why We Use Spi­ces.” Bi­os­ci­en­ce. 49.6 (1999): 453-63.

  Si­mo­po­ulos, Ar­te­mis P. “The Me­di­ter­ra­ne­an Di­ets: What Is So Spe­ci­al Abo­ut the Di­et of Gre­ece? The Sci­en­ti­fic Evi­den­ce.” Jo­ur­nal of Nut­ri­ti­on. (Ame­ri­can Ins­ti­tu­te for Can­cer Re­se­arch 11th An­nu­al Re­se­arch Con­fe­ren­ce on Di­et, Nut­ri­ti­on and Can­cer, Was­hing­ton, D.C., July 16-17, 2001): 3065S-73S.

  --, and Jo Ro­bin­son. The Ome­ga Di­et: The Li­fe­sa­ving Nut­ri­ti­onal Prog­ram Ba­sed on the Di­et of the Is­land of Cre­te (New York: Har­per­Col­lins, 1998).

  Tric­ho­po­ulou, A., and E. Va­si­lo­po­ulou. “Me­di­ter­ra­ne­an Di­et and Lon­ge­vity.” Bri­tish Jo­ur­nal of Nut­ri­ti­on. 84 suppl. 2 (2000): S205-S9.

  Unlu, Nu­ray Z., et al. “Ca­ro­te­no­id Ab­sorp­ti­on from Sa­lad and Sal­sa by Hu­mans Is En­han­ced by the Ad­di­ti­on of Avo­ca­do or Avo­ca­do Oil.” Jo­ur­nal of Nut­ri­ti­on. 135 (2005): 431-36.

  van het Hof, Ka­rin H., et al. “Di­etary Fac­tors That Af­fect the Bi­o­ava­ila­bi­lity of Ca­ro­te­no­ids.” Jo­ur­nal of Nut­ri­ti­on. 130 (2000): 503-6.

  Wil­lett, Wal­ter C. “Di­et and He­alth: What Sho­uld We Eat?” Sci­en­ce. 264.5158 (1994): 532-37.

  On pro­ces­sed fo­ods and he­alth cla­ims:

  Bar­ri­onu­evo, Ale­xei. “Glo­ba­li­za­ti­on in Every Lo­af.” New York Ti­mes (June 16, 2007). A go­od ac­co­unt of Sa­ra Lee’s who­le-gra­in whi­te bre­ad. See al­so: www.the­j­oyo­fe­ating.com/.

  Erdman, John W., et al. “Not All Soy Pro­ducts Are Cre­ated Equ­al: Ca­uti­on Ne­eded in In­terp­re­ta­t
i­on of Re­se­arch Re­sults” (Fifth In­ter­na­ti­onal Sympo­si­um on the Ro­le of Soy in Pre­ven­ting and Tre­ating Chro­nic Di­se­ase, Ame­ri­can So­ci­ety for Nut­ri­ti­on Sci­en­ces, 2004).

  Hol­vo­et, Pa­ul, et al. “Cir­cu­la­ting Oxi­di­zed LDL Is a Use­ful Mar­ker for Iden­tif­ying Pa­ti­ents with Co­ro­nary Ar­tery Di­se­ase.” Ar­te­ri­os­c­le­ro­sis, Throm­bo­sis, and Vas­cu­lar Bi­ology. 21 (2001): 844-48.

  Hur, S.J., et al. “For­ma­ti­on of Cho­les­te­rol Oxi­da­ti­on Pro­ducts (COPs) in ani­mal pro­ducts.” Fo­od Con­t­rol. 18 (2007): 939-47.

  Les­ser, L.I., D.S. Lud­wig, et al. “Re­la­ti­ons­hip Bet­we­en Fun­ding So­ur­ce and Conc­lu­si­on Among Nut­ri­ti­on-Re­la­ted Sci­en­ti­fic Ar­tic­les.” Pub­lic Lib­rary of Sci­en­ce. 4.1, e5 doi:10.1371/jo­ur­nal.pmed.0040005 (2007).

  Mar­tin, And­rew. “Ma­kers of So­das Try a New Pitch: They’re He­althy.” New York Ti­mes (March 7, 2007).

  Mes­si­na, Mark J. “Le­gu­mes and Soy­be­ans: Over­vi­ew of The­ir Nut­ri­ti­onal Pro­fi­les and He­alth Ef­fects.” Ame­ri­can Jo­ur­nal of Cli­ni­cal Nut­ri­ti­on. 70 (1999): 439S-50S.

  Pie, Jae Eun, et al. “Eva­lu­ati­on of Oxi­da­ti­ve Deg­ra­da­ti­on of Cho­les­te­rol in Fo­od and Fo­od Ing­re­di­ents: Iden­ti­fi­ca­ti­on and Qu­an­ti­fi­ca­ti­on of Cho­les­te­rol Oxi­des.” Jo­ur­nal of Ag­ri­cul­tu­re and Fo­od Che­mistry. 38 (1990): 973-79.

  Ravn, Ka­ren. “Corn Oil’s ‘Qu­ali­fi­ed He­alth Cla­im’ Ra­ises Eyeb­rows.” Los An­ge­les Ti­mes (April 16, 2007).

  Stap­rans, Ilo­na, et al. “The Ro­le of Di­etary Oxi­di­zed Cho­les­te­rol and Oxi­di­zed Fatty Acids in the De­ve­lop­ment of At­he­rosc­le­ro­sis.” Mo­le­cu­lar Nut­ri­ti­on and Fo­od Re­se­arch. 49 (2005): 1075-82.