Fast Food Genocide

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Fast Food Genocide Page 31

by Dr. Joel Fuhrman


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  CHAPTER ONE: FAST FOOD AND DISEASE

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  16Burger KS, Stice E. Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream–based milkshake. Am J Clin Nutr. 2012;95:810–17; Stice E, Yokum S, Blum K, Bohon C. Weight gain is associated with reduced striatal response to palatable food. J Neurosci. 2010;30:13105–9.

  17Devaraj S, Wang-Polagruto J, Polagruto J, et al. High-fat, energy-dense, fast-food-style breakfast results in an increase in oxidative stress in metabolic syndrome. Metabolism. 2008;57:867–70.

  18Patel C, Ghanim H, Ravishankar S, et al. Prolonged reactive oxygen species generation and nuclear factor-kappaB activation after a high-fat, high-carbohydrate meal in the obese. J Clin Endo Metabol. 2007;92:4476–79; Khansari N, Shakiba Y, Mahmoudi M, et al. Chronic inflammation and oxidative stress as a major cause of age-related diseases and cancer. Recent Pat Inflamm Allergy Drug Discov. 2009;3:73–80; Federico A, Morgillo F, Tuccillo C, et al. Chronic inflammation and oxidative stress in human carcinogenesis. International J Cancer. 2007;121:2381–86; Vives-Bauza C, Anand M, Shirazi AK, et al. The age lipid A2E and mitochondrial dysfunction synergistically impair phagocytosis by retinal pigment epithelial cells. J Biol Chem. 2008;283:24770–80; Egger G, Dixon J. Inflammatory effects of nutritional stimuli: further support for the need for a big picture approach to tackling obesity and chronic disease. Obes Rev. 2010; 11:137–49; Bhosale P, Serban B, Bernstein PS. Retinal carotenoids can attenuate formation of A2E in the retinal pigment epithelium. Arch Biochem Biophys. 2009;483:175–81; Zota AR, Phillips CA, Mitro SD. Recent fast food consumption and bisphenol A and phthalates exposures among the U.S. population in NHANES, 2003–2010. Environ Health Perspect; doi:10.1289/ehp.1510803.

  19Kurokawa Y, Maekawa A, Takahashi M, et al. Toxicity and carcinogenicity of potassium bromate: a new renal carcinogen. Environ Health Perspect. 1990;87:309–35.

  20León JB, Sullivan CM, Sehgal AR. The prevalence of phosphorus containing food additives in top selling foods in grocery stores. J Ren Nutr. 2013;23(4):265–70.

  21Trasande L, Zoeller RT, Hass U, et al. Estimating burden and disease costs of exposure to endocrine-disrupting chemicals in the European union. J Clin Endocrinol Metab. 2015;100(4):1245–55; Lerner A, Matthias T. Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease. Autoimmun Rev. 2015;14(6):479–89; Northstone K, Joinson C, Emmett P, et al. Are dietary patterns in childhood associated with IQ at 8 years of age? A population-based cohort study. J Epidemiol Community Health. 2011;66(7):624–28; doi:10.1136/jech.2010.111955.

  22Fuhrman J, Sarter B, Glaser D, Acocella S. Changing perceptions of hunger on a high nutrient density diet. Nutr J. 2010;9:51.

  23Franz MJ, VanWormer JJ, Crain AL, et al. Weight-loss outcomes: a systematic review and meta-analysis of weight-loss clinical trials with a minimum 1-year follow-up. J Am Diet Assoc. 2007;107:1755–67.

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  25Fulgoni VL, Keast DR, Bailey RL, Dwyer J. Foods, fortificants, and supplements: where do Americans get their nutrients? J Nutr. 2011;141:1847–54; Cogswell ME, Zhang Z, Carriquiry AL, et al. Sodium and potassium intakes among US adults: NHANES 2003–2008. Am J Clin Nutr. 2012;96:647–57.

  26Kearns CE, Schmidt LA, Glantz SA. Sugar industry and coronary heart disease research: a historical analysis of internal industry documents. JAMA Intern Med. 12 September 2016; doi:10.1001/jamainternmed.2016.5394; quotation from O’Connor, A. “How the Sugar Industry Shifted Blame from Fat.” New York Times, 12 September 2016.

  27De Natale C, Annuzzi G, Bozzetto L, et al. Effects of a plant-based high-carbohydrate/high-fiber diet versus high–monounsaturated fat/low-carbohydrate diet on postprandial lipids in type 2 diabetic patients. Diabetes Care. 2009;32(12):2168–73.

  28Lustig RH. Fructose: it’s “alcohol without the buzz.” Adv Nutr. 2013;4(2):226–35.

  29Gross LS, Li L, Ford ES, et al. Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecological assessment. Am J Clin Nutr. 2004;79(5):774–79.

  30Bray GA, Nielsen SJ, Popkin BM. Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity. Am J Clin Nutr. 2004;79:537–43.

  31Akar F, Uludag O, Aydin A, et al. High-fructose corn syrup causes vascular dysfunction associated with metabolic disturbance in rats: protective effect of resveratrol. Food Chem Toxicol. 2012;50:2135–41.

  32DiNicolantonio JJ, O’Keefe JH, Lucan SC. Added fructose: a principal driver of type 2 diabetes mellitus and its consequences. Mayo Clin Proc. 2015;90(3):372–81; Stephan BC, Wells JC, Brayne C, et al. Increased fructose intake as a risk factor for dementia. J Gerontol A Biol Sci Med Sci. 2010;65(8):809–14.

  33Dufault R, LeBlanc B, Schnoll R, et al. Mercury from chlor-alkali plants: measured concentrations in food product sugar. Environ Health. 26 January 2009;8:2.

  34Uribarri J, Woodruff S, Goodman S, et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. 2010;110(6):911–16.

  35Vitek MP, Bhattacharya K, Glendening JM, et al. Advanced glycation end products contribute to amyloidosis in Alzheimer disease. Proc Natl Acad Sci USA. 1994;91:4766–70; Cai W, Uribarri J, Zhu L, et al. Oral glycotoxins are a modifiable cause of dementia and the metabolic syndrome in mice and humans. Proc Natl Acad Sci USA. 2014;111:4940–45.

  36Kaushik S, Wang JJ, Wong TY, et al. Glycemic index, retinal vascular caliber, and stroke mortality. Stroke. 2009;40(1):206–12.

  37George MG, Tong X, Kuklina EV, Labarthe DR. Trends in stroke hospitalizations and associated risk factors among children and young adults, 1995–2008. Ann Neurol. 2011;70:713–21; Smith SE, Fox C. Ischemic stroke in children and young adults: etiology and clinical features. UpToDate. http://www.uptodate.com/contents/ischemic-stroke-in-children-and-young-adults-etiology-and-clinical-features.

  38Griffiths D, Sturm J. Epidemiology and Etiology of Young Stroke. Stroke Res Treat 2011; doi: 10.4061/2011/209370. Smailovic D. Strokes in young adults: epidemiology and prevention Vasc Health Risk Manag. 2015;11:157–164.

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  40Song M, Fung TT, Hu FB, et al. Association of animal and plant protein intake with all-cause and cause-specific mortality. JAMA Intern Med. 2016;176(10):1453–63; Sinha R, Cross AJ, Graubard BI, et al. Meat intake and mortality: a prospective study of over half a million people. Arch Intern Med 2009;169:562–71.

  41National Cancer Institute. Chemicals in meat cooked at high temperatures and cancer risk. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet; Niedernhofer LJ, Daniels JS, Rouzer CA, et al. Malondialdehyde, a product of lipid peroxidation, is mutagenic in human cells. J Biol Chem 2003;278:31426–33.

  42Gilsing AMJ, Fransen F, de Kok TM, et al. Dietary heme iron and the risk of colorectal cancer with specific mutations in KRAS and APC. Carcinogenesis. 2013;34:2757–66; Gilsing AMJ, Berndt SI, Ruder EH, et al. Meat-related mutagen exposure, xenobiotic metabolizing gene polymorphisms and the risk of advanced colorectal adenoma and cancer. Carcinogenesis. 2012;33:1332–39; Mourouti N, Kontogianni MD, Papavagelis C, et al. Meat consumption and breast cancer: a case-control study in women. Meat Sci. 2015;100:195–201; Inoue-Choi M, Sinha R, Gierach GL, Ward MH. Red and processed meat, nitrite, and heme iron intakes and postmenopausal breast cancer risk in the NIH-AARP Diet and Health Study. Int J Cancer. 2016;138(7):1609–18; Aykan NF. Red meat and colorectal cancer. Oncol Rev. 2015;9:288.

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  44Vasan RS, Beiser A, Seshadri S, et al. Residual lifetime risk for developing hypertension in middle-aged women and men: the Framingham Heart Study. JAMA. 2002;287:1003–10.

  45Frohlich ED, Varagic J. The role of sodium in hypertension is more complex than simply elevating arterial pressure. Nat Clin Pract Cardiovasc Med. 2004;1(1):24–30.

  46Sanders PW. Vascular consequences of dietary salt intake. Am J Physiol Renal Physiol. 2009;297:F237–43.

  47De Wardener HE, MacGregor GA. Harmful effects of dietary salt in addition to hypertension. J Hum Hypertens. 2002;16:213–23; Harmon K. Salt linked to autoimmune diseases: nanowires show sodium chloride may cause harmful T-cell growth. 6 March 2013. Nature. http://www.nature.com/news/salt-linked-to-autoimmune-diseases-1.12555; Tsugane S, Sasazuki S. Diet and the risk of gastric cancer: review of epidemiological evidence. Gastric Cancer. 2007;10:75–83; Teucher B, Dainty JR, Spinks CA, et al. Sodium and bone health: impact of moderately high and low salt intakes on calcium metabolism in postmenopausal women. J Bone Miner Res. 2008;23:1477–85.

  48McDonald’s Nutrition Calculator, https://www.mcdonalds.com/us/en-us/about-our-food/nutrition-calculator.html.

  49Calculated on two pieces original recipe chicken, baked beans, coleslaw, and mashed potatoes and gravy, Kentucky Fried Chicken Interactive Nutrition Menu, https://www.kfc.com/nutrition/full-nutrition-guide. Last updated 18 April 2016.

  50Bolhuis DP, Costanzo A, Newman LP, Keast RSJ. Salt promotes passive overconsumption of dietary fat in humans. J Nutr. 2016; doi:10.3945/jn.115.226365.

  51Ma Y, He FJ, MacGregor GA. High salt intake: independent risk factor for obesity? Hypertension. 2015;66:843–49.

  52Carvalho JJ, Baruzzi RG, Howard PF, et al. Blood pressure in four remote populations in the INTERSALT study. Hypertension. 1989;14:238–46; Ulijaszek SJ, Koziel S, Hermanussen M. Village distance from urban centre as the prime modernization variable in differences in blood pressure and body mass index of adults of the Purari delta of the Gulf Province, Papua New Guinea. Ann Hum Biol. 2005;32:326–38; Gurven M, Blackwell AD, Rodriguez DE, et al. Does blood pressure inevitably rise with age?: longitudinal evidence among forager-horticulturalists. Hypertension. 2012;60:25–33.

  53Bibbins-Domingo K, Chertow GM, Coxson PG, et al. Projected effect of dietary salt reductions on future cardiovascular disease. N Engl J Med. 2010;362:590–99.

  54Wong K. Monterey County Herald. School lunches: fast food for thought? Cafeterias face challenge of offering balanced diet and a balanced budget. 24 February 2000. https:
//www.nasw.org/users/Katwong/publications/mocoherald/fastfood.html.

  55Chen G. Why fast food is “healthier” than school lunches: the shocking USDA truth. Public School Review. Updated June 21, 2016. https://www.publicschoolreview.com/blog/why-fast-food-is-healthier-than-school-lunches-the-shocking-usda-truth.

  56U.S. Food and Drug Administration. Final determination regarding partially hydrogenated oils (removing trans fat). http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm449162.htm. Last updated 7 October 2016.

  57Allain P, Berre S, Krari N, et al. Bromine and thyroid hormone activity. J Clin Pathol. 1993;46(5):456–58.

  58Aburto NJ, Abudou M, Candeias V, Wu T. Effect and Safety of Salt Iodization to Prevent Iodine Deficiency Disorders: A Systematic Review with Meta-Analyses. Geneva: World Health Organization, 2014.

  59Micha R, Wallace SK, Mozaffarian D. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation. 2010;121:2271–83.

  60Sheweita SA, El-Bendery HA, Mostafa MH. Novel study on N-nitrosamines as risk factors of cardiovascular diseases. BioMed Res Int. 2014;2014:817019; Kim Y, Keogh J, Clifton P. A review of potential metabolic etiologies of the observed association between red meat consumption and development of type 2 diabetes mellitus. Metabolism. 2015;64:768–79.

  61Bondy SC. Low levels of aluminum can lead to behavioral and morphological changes associated with Alzheimer’s disease and age-related neurodegeneration. Neurotoxicology. 2016;52:222–29.

  CHAPTER TWO: THE BRAIN ON FAST FOOD

 

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