Kapitel 1
¹ Whitney, E., & Rolfes, S. R. (2021). Understanding Nutrition (16th ed.). Cengage Learning.
² Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause's Food & the Nutrition Care Process (15th ed.). Elsevier.
³ Gropper, S. S., & Smith, J. L. (2021). Advanced Nutrition and Human Metabolism (8th ed.). Cengage Learning.
⁴ World Health Organization (WHO). (2005). Nutrient requirements and dietary guidelines.
⁵ Büning-Fesel, M. et al. (Hrsg.). (2020). DGE-Ernährungskreis und Referenzwerte für die Nährstoffzufuhr. Deutsche Gesellschaft für Ernährung e.V.
⁶ Popkin, B. M., D’Anci, K. E., & Rosenberg, I. H. (2010). Water, hydration, and health. Nutrition Reviews, 68(8), 439–458. https://doi.org/10.1111/j.1753-4887.2010.00304.x
⁷ Whitney, E., & Rolfes, S. R. (2021). Understanding Nutrition (16th ed.). Cengage Learning.
⁸ Gropper, S. S., & Smith, J. L. (2021). Advanced Nutrition and Human Metabolism (8th ed.). Cengage Learning.
⁹ Ludwig, D. S., & Ebbeling, C. B. (2018). The Carbohydrate-Insulin Model of Obesity: Beyond "Calories In, Calories Out". JAMA Internal Medicine, 178(8), 1098–1103. https://doi.org/10.1001/jamainternmed.2018.2933
¹⁰ Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause's Food & the Nutrition Care Process (15th ed.). Elsevier.
¹¹ Tappy, L., & Rosset, R. (2017). Fructose metabolism from a functional perspective: Implications for athletes. Sports Medicine, 47(S1), 23–32. https://doi.org/10.1007/s40279-017-0699-z
12 Whitney, E., & Rolfes, S. R. (2021). Understanding Nutrition (16th ed.). Cengage Learning.
¹³ Gropper, S. S., & Smith, J. L. (2021). Advanced Nutrition and Human Metabolism (8th ed.). Cengage Learning.
¹⁴ Siri-Tarino, P. W., Sun, Q., Hu, F. B., & Krauss, R. M. (2010). Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients. Current Atherosclerosis Reports, 12(6), 384–390. https://doi.org/10.1007/s11883-010-0131-6
¹⁵ Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies. Lipids in Health and Disease, 13(1), 154. https://doi.org/10.1186/1476-511X-13-154
¹⁶ Calder, P. C. (2015). Marine omega-3 fatty acids and inflammatory processes: Effects, mechanisms and clinical relevance. Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids, 1851(4), 469–484. https://doi.org/10.1016/j.bbalip.2014.08.010
¹⁷ Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365–379. https://doi.org/10.1016/S0753-3322(02)00253-6
¹⁸ Mozaffarian, D., Katan, M. B., Ascherio, A., Stampfer, M. J., & Willett, W. C. (2006). Trans fatty acids and cardiovascular disease. New England Journal of Medicine, 354(15), 1601–1613. https://doi.org/10.1056/NEJMra054035
⁹ Gropper, S. S., & Smith, J. L. (2021). Advanced Nutrition and Human Metabolism (8th ed.). Cengage Learning.
²⁰ Elango, R., Pencharz, P. B., & Ball, R. O. (2009). The history of the determination of amino acid requirements. The Journal of Nutrition, 139(4), 861–865. https://doi.org/10.3945/jn.108.097998
²¹ Mariotti, F., & Gardner, C. D. (2019). Dietary Protein and Amino Acids in Vegetarian Diets—A Review. Nutrients, 11(11), 2661. https://doi.org/10.3390/nu11112661
²² Richter, C. K., Skulas-Ray, A. C., Champagne, C. M., & Kris-Etherton, P. M. (2015). Plant protein and animal proteins: Do they differentially affect cardiovascular disease risk? Advances in Nutrition, 6(6), 712–728. https://doi.org/10.3945/an.115.009654
²³ Phillips, S. M. (2014). A brief review of higher dietary protein diets in weight loss: A focus on athletes. Sports Medicine, 44(S2), 149–153. https://doi.org/10.1007/s40279-014-0254-y
²⁴ Martin, W. F., Armstrong, L. E., & Rodriguez, N. R. (2005). Dietary protein intake and renal function. Nutrition & Metabolism, 2, 25. https://doi.org/10.1186/1743-7075-2-25
²⁵ Popkin, B. M., D’Anci, K. E., & Rosenberg, I. H. (2010). Water, hydration, and health. Nutrition Reviews, 68(8), 439–458. https://doi.org/10.1111/j.1753-4887.2010.00304.x
²⁶ Gropper, S. S., & Smith, J. L. (2021). Advanced Nutrition and Human Metabolism (8th ed.). Cengage Learning.
²⁷ EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2010). Scientific Opinion on Dietary Reference Values for water. EFSA Journal, 8(3), 1459. https://doi.org/10.2903/j.efsa.2010.1459
²⁸ Benton, D., & Young, H. A. (2015). Do small differences in hydration status affect mood and mental performance? Nutrition Reviews, 73(S2), 83–96. https://doi.org/10.1093/nutrit/nuv045
²⁹ Jequier, E., & Constant, F. (2010). Water as an essential nutrient: the physiological basis of hydration. European Journal of Clinical Nutrition, 64(2), 115–123. https://doi.org/10.1038/ejcn.2009.111
³⁰ Schreiber, M. (2018). Wasser: Die gesunde Lösung. München: Riemann Verlag.
³¹ Gropper, S. S., & Smith, J. L. (2021). Advanced Nutrition and Human Metabolism (8th ed.). Cengage Learning.
³² Ames, B. N. (2006). 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), 17589–17594. https://doi.org/10.1073/pnas.0608757103
³³ Gröber, U. (2011). Mikronährstoffe – Metabolic Tuning – Prävention – Therapie. Wissenschaftliche Verlagsgesellschaft Stuttgart.
³⁴ Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause's Food & the Nutrition Care Process (15th ed.). Elsevier.
³⁵ Liu, R. H. (2004). Potential synergy of phytochemicals in cancer prevention: mechanism of action. The Journal of Nutrition, 134(12 Suppl), 3479S–3485S. https://doi.org/10.1093/jn/134.12.3479S
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³⁸ Gropper, S. S., & Smith, J. L. (2021). Advanced Nutrition and Human Metabolism (8th ed.). Cengage Learning.
³⁹ Slavin, J. L. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417–1435. https://doi.org/10.3390/nu5041417
⁴⁰ Anderson, J. W., Baird, P., Davis, R. H., Ferreri, S., Knudtson, M., Koraym, A., ... & Williams, C. L. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67(4), 188–205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
⁴¹ Sonnenburg, E. D., & Sonnenburg, J. L. (2019). The ancestral and industrialized gut microbiota and implications for human health. Nature Reviews Microbiology, 17(6), 383–390. https://doi.org/10.1038/s41579-019-0191-8
⁴² Howarth, N. C., Saltzman, E., & Roberts, S. B. (2001). Dietary fiber and weight regulation. Nutrition Reviews, 59(5), 129–139. https://doi.org/10.1111/j.1753-4887.2001.tb07001.x
⁴³ Deutsche Gesellschaft für Ernährung (DGE). (2020). Ballaststoffe: Empfehlungen und Zufuhr in Deutschland. https://www.dge.de/wissenschaft/weitere-publikationen/fachinformationen/ballaststoffe/
Kapitel 2
¹ Malik, V. S., Popkin, B. M., Bray, G. A., Després, J. P., Willett, W. C., & Hu, F. B. (2010). Sugar-sweetened beverages and risk of metabolic syndrome and type 2 diabetes: A meta-analysis. Diabetes Care, 33(11), 2477–2483. https://doi.org/10.2337/dc10-1079
² Ludwig, D. S. (2002). The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. JAMA, 287(18), 2414–2423. https://doi.org/10.1001/jama.287.18.2414
³ Moynihan, P. J., & Kelly, S. A. M. (2014). Effect on caries of restricting sugars intake: Systematic review to inform WHO guidelines. Journal of Dental Research, 93(1), 8–18. https://doi.org/10.1177/0022034513508954
⁴ Ma, Y., Gao, M., & Liu, D. (2015). Healthy dietary patterns and risk of inflammation: A meta-analysis. Nutrients, 7(6), 3878–3898. https://doi.org/10.3390/nu7063878
⁵ Gomez-Pinilla, F. (2008). Brain foods: the effects of nutrients on brain function. Nature Reviews Neuroscience, 9(7), 568–578. https://doi.org/10.1038/nrn2421
⁶ World Health Organization. (2015). Guideline: Sugars intake for adults and children. World Health Organization. https://www.who.int/publications/i/item/9789241549028
⁷ Mozaffarian, D., Katan, M. B., Ascherio, A., Stampfer, M. J., & Willett, W. C. (2006). Trans fatty acids and cardiovascular disease. New England Journal of Medicine, 354(15), 1601–1613. https://doi.org/10.1056/NEJMra054035
⁸ McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., ... & Stevenson, J. (2007). Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. The Lancet, 370(9598), 1560–1567. https://doi.org/10.1016/S0140-6736(07)61306-3
⁹ Obayashi, Y., & Nagamura, Y. (2016). Does monosodium glutamate really cause headache? A systematic review of human studies. The Journal of Headache and Pain, 17(1), 54. https://doi.org/10.1186/s10194-016-0649-4
¹⁰ Magnuson, B. A., Carakostas, M. C., Moore, N. H., Poulos, S. P., & Renwick, A. G. (2016). Biological fate of low-calorie sweeteners. Nutrition Reviews, 74(11), 670–689. https://doi.org/10.1093/nutrit/nuw032
¹¹ Slavin, J. L. (2003). Whole grains and human health. Nutrition Research Reviews, 16(1), 99–110. https://doi.org/10.1079/NRR200254
¹² Flight, I., & Clifton, P. (2006). Cereal grains and legumes in the prevention of coronary heart disease and stroke: A review of the literature. European Journal of Clinical Nutrition, 60(10), 1145–1159. https://doi.org/10.1038/sj.ejcn.1602435
¹³ Simopoulos, A. P. (2002). Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of the American College of Nutrition, 21(6), 495–505. https://doi.org/10.1080/07315724.2002.10719248
¹⁴ Simopoulos, A. P. (1999). Essential fatty acids in health and chronic disease. The American Journal of Clinical Nutrition, 70(3), 560S–569S. https://doi.org/10.1093/ajcn/70.3.560s
¹⁵ Calder, P. C. (2006). n–3 polyunsaturated fatty acids, inflammation, and inflammatory diseases. The American Journal of Clinical Nutrition, 83(6), 1505S–1519S. https://doi.org/10.1093/ajcn/83.6.1505S
¹⁶ Shepherd, R., & Raats, M. M. (2006). The psychology of food choice. CABI.
¹⁷ Stanhope, K. L. (2016). Sugar consumption, metabolic disease and obesity: The state of the controversy. Critical Reviews in Clinical Laboratory Sciences, 53(1), 52–67. https://doi.org/10.3109/10408363.2015.1084990
¹⁸ Bray, G. A., Nielsen, S. J., & Popkin, B. M. (2004). Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity. The American Journal of Clinical Nutrition, 79(4), 537–543. https://doi.org/10.1093/ajcn/79.4.537
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²³ Clemente, J. C., Ursell, L. K., Parfrey, L. W., & Knight, R. (2012). The impact of the gut microbiota on human health: An integrative view. Cell, 148(6), 1258–1270. https://doi.org/10.1016/j.cell.2012.01.035
²⁴ Gearhardt, A. N., Yokum, S., Orr, P. T., Stice, E., Corbin, W. R., & Brownell, K. D. (2011). Neural correlates of food addiction. Archives of General Psychiatry, 68(8), 808–816. https://doi.org/10.1001/archgenpsychiatry.2011.32
²⁵ O’Neil, A., Quirk, S. E., Housden, S., Brennan, S. L., Williams, L. J., Pasco, J. A., ... & Jacka, F. N. (2014). Relationship between diet and mental health in children and adolescents: A systematic review. American Journal of Public Health, 104(10), e31–e42. https://doi.org/10.2105/AJPH.2014.302110
Wie uns die Lebensmittelindustrie manipuliert – und was das mit der Tabakindustrie zu tun hat
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Wie wir uns nicht mehr von der Lebensmittelindustrie beinflussen lassen
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Zusatzstoffe
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Kapitel 3
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Vernetzt durch den Bauch
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Kapitel 4
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Kapitel 5
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