top of page

Kapitel 6

 

¹ DGE (Deutsche Gesellschaft für Ernährung). (2020). Referenzwerte für die Nährstoffzufuhr. Bonn: DGE.

² Craig, W. J., & Mangels, A. R. (2009). Position of the American Dietetic Association: Vegetarian diets. Journal of the American Dietetic Association, 109(7), 1266–1282. https://doi.org/10.1016/j.jada.2009.05.027

³ Monteiro, C. A., Moubarac, J. C., Cannon, G., Ng, S. W., & Popkin, B. (2013). Ultra-processed products are becoming dominant in the global food system. Obesity Reviews, 14(S2), 21–28. https://doi.org/10.1111/obr.12107

⁴ Schwingshackl, L., & Hoffmann, G. (2014). Mediterranean dietary pattern, inflammation and endothelial function: A systematic review and meta-analysis of intervention trials. Nutrition, Metabolism and Cardiovascular Diseases, 24(9), 929–939. https://doi.org/10.1016/j.numecd.2014.03.003

⁵ Leitzmann, C. (2014). Vegetarische Ernährung. In: Alternative Ernährungsformen. Springer. https://doi.org/10.1007/978-3-662-43502-1_4

⁶ Tuso, P. J., Ismail, M. H., Ha, B. P., & Bartolotto, C. (2013). Nutritional update for physicians: Plant-based diets. The Permanente Journal, 17(2), 61–66. https://doi.org/10.7812/TPP/12-085

⁷ Elorinne, A. L., Alfthan, G., Erlund, I., Kivimäki, H., Paju, A., Salminen, I., & Laakso, J. (2016). Food and Nutrient Intake and Nutritional Status of Finnish Vegans and Non-Vegetarians. PLoS ONE, 11(2), e0148235. https://doi.org/10.1371/journal.pone.0148235

⁸ Richter, M. et al. (2016). Vegane Ernährung. Position der Deutschen Gesellschaft für Ernährung e. V.. Bonn: DGE.

⁹ Barnard, N. D., Levin, S. M., & Trapp, C. B. (2014). Meat consumption as a risk factor for type 2 diabetes. Nutrients, 6(2), 897–910. https://doi.org/10.3390/nu6020897

¹⁰ Satija, A., Bhupathiraju, S. N., Spiegelman, D., Chiuve, S. E., Manson, J. E., Willett, W., & Hu, F. B. (2017). Healthful and unhealthful plant-based diets and the risk of coronary heart disease in U.S. adults. Journal of the American College of Cardiology, 70(4), 411–422. https://doi.org/10.1016/j.jacc.2017.05.047

¹¹ Pawlak, R., Lester, S. E., & Babatunde, T. (2016). The prevalence of cobalamin deficiency among vegetarians assessed by serum vitamin B12: A review of literature. European Journal of Clinical Nutrition, 70, 866–870. https://doi.org/10.1038/ejcn.2016.27

¹² Elmadfa, I., & Singer, I. (2009). Vitamin B12 and homocysteine status among vegetarians: A global perspective. The American Journal of Clinical Nutrition, 89(5), 1693S–1698S. https://doi.org/10.3945/ajcn.2009.26736S

¹³ 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

¹⁴ Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987–992. https://doi.org/10.1126/science.aaq0216

¹⁵ Feinman, R. D., et al. (2015). Dietary carbohydrate restriction as the first approach in diabetes management: Critical review and evidence base. Nutrition, 31(1), 1–13. https://doi.org/10.1016/j.nut.2014.06.011

¹⁶ Hallberg, S. J., et al. (2018). Effectiveness and safety of a novel care model for the management of type 2 diabetes at one year: An open-label, non-randomized, controlled study. Diabetes Therapy, 9(2), 583–612. https://doi.org/10.1007/s13300-018-0373-9

¹⁷ Volek, J. S., & Phinney, S. D. (2012). The Art and Science of Low Carbohydrate Living. Beyond Obesity LLC.

¹⁸ Noakes, T., & Windt, J. (2017). Evidence that supports the prescription of low-carbohydrate high-fat diets: A narrative review. British Journal of Sports Medicine, 51(2), 133–139. https://doi.org/10.1136/bjsports-2016-096491

¹⁹ Sonnenburg, E. D., & Sonnenburg, J. L. (2014). Starving our microbial self: The deleterious consequences of a diet deficient in microbiota-accessible carbohydrates. Cell Metabolism, 20(5), 779–786. https://doi.org/10.1016/j.cmet.2014.07.003

²⁰ Paoli, A., Rubini, A., Volek, J. S., & Grimaldi, K. A. (2013). Beyond weight loss: A review of the therapeutic uses of very-low-carbohydrate (ketogenic) diets. European Journal of Clinical Nutrition, 67(8), 789–796. https://doi.org/10.1038/ejcn.2013.116

²¹ Masino, S. A., & Rho, J. M. (2012). Mechanisms of ketogenic diet action. Epilepsia, 53(1), 85–92. https://doi.org/10.1111/j.1528-1167.2012.03401.x

²² Westman, E. C., et al. (2008). Low-carbohydrate nutrition and metabolism. American Journal of Clinical Nutrition, 86(2), 276–284. https://doi.org/10.1093/ajcn/86.2.276

²³ Freeman, J. M., Kossoff, E. H., & Hartman, A. L. (2007). The ketogenic diet: One decade later. Pediatrics, 119(3), 535–543. https://doi.org/10.1542/peds.2006-2447

²⁴ Cordain, L. (2010). The Paleo Diet: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat. Wiley.

²⁵ Obert, J., et al. (2017). Popular weight loss strategies: a review of four weight loss techniques. Current Gastroenterology Reports, 19(12), 61. https://doi.org/10.1007/s11894-017-0603-8

²⁶ McDougall, J. (2002). Plant foods have a complete amino acid composition. Circulation, 106(10), e125.

²⁷ Longo, V. D., & Panda, S. (2016). Fasting, circadian rhythms, and time-restricted feeding in healthy lifespan. Cell Metabolism, 23(6), 1048–1059. https://doi.org/10.1016/j.cmet.2016.06.001

²⁸ Patterson, R. E., & Sears, D. D. (2017). Metabolic effects of intermittent fasting. Annual Review of Nutrition, 37, 371–393. https://doi.org/10.1146/annurev-nutr-071816-064634

²⁹ de Cabo, R., & Mattson, M. P. (2019). Effects of intermittent fasting on health, aging, and disease. New England Journal of Medicine, 381(26), 2541–2551. https://doi.org/10.1056/NEJMra1905136

³⁰ Hoddy, K. K., et al. (2016). Alternate day fasting and chronic disease prevention: A review of human and animal trials. Free Radical Biology and Medicine, 93, 221–228. https://doi.org/10.1016/j.freeradbiomed.2015.11.008

³¹ Li, D. (2000). The effect of vegetarian diets on plasma lipid profile: A meta-analysis of randomized controlled trials. American Journal of Clinical Nutrition, 70(3), 586–593.

³² Baker, J. (2019). Carnivore diet: Nutritional risks and benefits. Clinical Nutrition Updates, 14(2), 34–39.

³³ Bratman, S., & Knight, D. (2000). Health Food Junkies: Orthorexia Nervosa – Overcoming the Obsession with Healthful Eating. Broadway Books.

³⁴ Willett, W. C., et al. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4

³⁵ Katz, D. L., & Meller, S. (2014). Can we say what diet is best for health? Annual Review of Public Health, 35, 83–103. https://doi.org/10.1146/annurev-publhealth-032013-182351

³⁶ 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.

³⁷ Schwingshackl, L., & Hoffmann, G. (2014). Dietary fats and mortality risk in adults: A meta-analysis of prospective cohort studies. British Journal of Nutrition, 112(5), 835–845.

³⁸ Wolfe, R. R. (2017). Branched-chain amino acids and muscle protein synthesis in humans: myth or reality? Journal of the International Society of Sports Nutrition, 14(1), 30.

³⁹ Anderson, J. W., et al. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67(4), 188–205.

⁴⁰ Springmann, M., et al. (2018). Options for keeping the food system within environmental limits. Nature, 562(7728), 519–525.

⁴¹ Albers, S. (2012). Eating Mindfully: How to End Mindless Eating and Enjoy a Balanced Relationship with Food. New Harbinger Publications.

⁴² Sonnenburg, J. L., & Bäckhed, F. (2016). Diet–microbiota interactions as moderators of human metabolism. Nature, 535(7610), 56–64.

⁴³ Calder, P. C. (2017). Omega-3 fatty acids and inflammatory processes: from molecules to man. Biochemical Society Transactions, 45(5), 1105–1115.

 

Kapitel 7

 

⁽¹⁾ Harvard T.H. Chan School of Public Health. (n.d.). Healthy Eating Plate. https://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/

⁽²⁾ Leitzmann, C., & Keller, M. (2020). Vegetarische Ernährung. Komplementäre und alternative Therapien. Stuttgart: Georg Thieme Verlag.

⁽³⁾ Moss, M. (2013). Salt Sugar Fat: How the Food Giants Hooked Us. New York: Random House.

⁽⁴⁾ Albers, S. (2013). Eating Mindfully. Oakland: New Harbinger Publications.

⁽⁵⁾ DGE – Deutsche Gesellschaft für Ernährung. (2020). Vollkornprodukte: Mehr Ballaststoffe für mehr Gesundheit. https://www.dge.de/

⁽⁶⁾ Messina, V. (2014). Nutritional and health benefits of pulses. American Journal of Clinical Nutrition, 100(Suppl 1), 437S–442S.

⁽⁷⁾ Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2(7), 652–682.

⁽⁸⁾ Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids and risk of cardiovascular disease. Nutrition, 30(7-8), 732–739.

⁽⁹⁾ Srinivasan, K. (2005). Role of spices beyond food flavoring: Nutraceuticals with multiple health effects. Food Reviews International, 21(2), 167–188.

¹⁰⁾ Marco, M. L., et al. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102.

⁽¹¹⁾ Mattson, M. P., Allison, D. B., Fontana, L., Harvie, M., Longo, V. D., Malaisse, W. J., ... & de Cabo, R. (2014). Meal frequency and timing in health and disease. Proceedings of the National Academy of Sciences, 111(47), 16647–16653.

⁽¹²⁾ Hammons, A. J., & Fiese, B. H. (2011). Is Frequency of Shared Family Meals Related to the Nutritional Health of Children and Adolescents? Pediatrics, 127(6), e1565–e1574.

⁽¹³⁾ van der Horst, K., Ferrage, A., & Rytz, A. (2014). Involving children in meal preparation. Appetite, 79, 18–24.

⁽¹⁴⁾ Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., & Pellegrini, N. (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry, 56(1), 139–147.

 ⁽¹⁵⁾ Mozaffarian, D., & Clarke, R. (2009). Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils. European Journal of Clinical Nutrition, 63(S2), S22–S33.

 ⁽¹⁶⁾ Amagase, H., Petesch, B. L., Matsuura, H., Kasuga, S., & Itakura, Y. (2001). Intake of garlic and its bioactive components. The Journal of Nutrition, 131(3), 955S–962S.

 ⁽¹⁷⁾ Shoba, G., Joy, D., Joseph, T., Majeed, M., Rajendran, R., & Srinivas, P. S. (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica, 64(4), 353–356.

 ⁽¹⁸⁾ Hurrell, R. F., Reddy, M. B., Juillerat, M. A., & Cook, J. D. (2003). Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. The American Journal of Clinical Nutrition, 77(5), 1213–1219.

 ⁽¹⁹⁾ He, F. J., & MacGregor, G. A. (2009). A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. Journal of Human Hypertension, 23(6), 363–384.

⁽²⁰⁾ Schwingshackl, L., & Hoffmann, G. (2015). Diet quality as assessed by the Healthy Eating Index, the Alternate Healthy Eating Index, the Dietary Approaches to Stop Hypertension score, and health outcomes. The American Journal of Clinical Nutrition, 102(4), 1007–1039.

⁽²¹⁾ Adam, T. C., & Epel, E. S. (2007). Stress, eating and the reward system. Physiology & Behavior, 91(4), 449–458.

⁽²²⁾ Rolls, B. J., Bell, E. A., & Thorwart, M. L. (1999). Water incorporated into a food but not served with a food decreases energy intake in lean women. The American Journal of Clinical Nutrition, 70(4), 448–455.

⁽²³⁾ Kristeller, J. L., & Wolever, R. Q. (2011). Mindfulness-based eating awareness training for treating binge eating disorder: The conceptual foundation. Eating Disorders, 19(1), 49–61.

⁽²⁴⁾ Macht, M. (2008). How emotions affect eating: A five-way model. Appetite, 50(1), 1–11.

⁽²⁵⁾ Framson, C., Kristal, A. R., Schenk, J. M., Littman, A. J., Zeliadt, S., & Benitez, D. (2009). Development and validation of the Mindful Eating Questionnaire. Journal of the American Dietetic Association, 109(8), 1439–1444.


 

Kapitel 8

 

¹ World Health Organization. (2022). Obesity and overweight. https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight

 ² Centers for Disease Control and Prevention. (2023). Adult Obesity Facts. https://www.cdc.gov/obesity/data/adult.html

 ³ Després, J. P. (2012). Body fat distribution and risk of cardiovascular disease: An update. Circulation, 126(10), 1301–1313. https://doi.org/10.1161/CIRCULATIONAHA.111.067264

 ⁴ Lustig, R. H. (2010). Fructose: metabolic, hedonic, and societal parallels with ethanol. Journal of the American Dietetic Association, 110(9), 1307–1321. https://doi.org/10.1016/j.jada.2010.06.008

 ⁵ Srour, B., Fezeu, L. K., Kesse-Guyot, E., Allès, B., Debras, C., Druesne-Pecollo, N., ... & Touvier, M. (2019). Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé). BMJ, 365, l1451. https://doi.org/10.1136/bmj.l1451

 ⁶ Jakubowicz, D., Barnea, M., Wainstein, J., & Froy, O. (2013). High caloric intake at breakfast vs. dinner differentially influences weight loss of overweight and obese women. Obesity, 21(12), 2504–2512. https://doi.org/10.1002/oby.20460

 ⁷ Reilly, J. J., & Kelly, J. (2011). Long-term impact of overweight and obesity in childhood and adolescence on morbidity and premature mortality in adulthood: systematic review. International Journal of Obesity, 35(7), 891–898. https://doi.org/10.1038/ijo.2010.222

 ⁸ Cox, L. M., & Blaser, M. J. (2015). Antibiotics in early life and obesity. Nature Reviews Endocrinology, 11(3), 182–190. https://doi.org/10.1038/nrendo.2014.210

 ⁹ Puhl, R. M., & Heuer, C. A. (2009). The stigma of obesity: a review and update. Obesity, 17(5), 941–964. https://doi.org/10.1038/oby.2008.636

 ¹⁰ Popkin, B. M. (2017). Relationship between shifts in food system dynamics and acceleration of the global nutrition transition. Nutrition Reviews, 75(2), 73–82. https://doi.org/10.1093/nutrit/nuw064

¹¹ World Health Organization. (2021). Diabetes. https://www.who.int/news-room/fact-sheets/detail/diabetes

 ¹² DeFronzo, R. A. (2004). Pathogenesis of type 2 diabetes mellitus. Medical Clinics of North America, 88(4), 787–835. https://doi.org/10.1016/j.mcna.2004.04.013

 ¹³ Schulze, M. B., Manson, J. E., Ludwig, D. S., Colditz, G. A., Stampfer, M. J., Willett, W. C., & Hu, F. B. (2004). Sugar-sweetened beverages, weight gain, and incidence of type 2 diabetes in young and middle-aged women. JAMA, 292(8), 927–934. https://doi.org/10.1001/jama.292.8.927

 ¹⁴ 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

 ¹⁵ Esposito, K., Kastorini, C. M., Panagiotakos, D. B., & Giugliano, D. (2010). Mediterranean diet and metabolic syndrome: an updated systematic review. Reviews in Endocrine and Metabolic Disorders, 14(3), 255–263. https://doi.org/10.1007/s11154-013-9253-9

 ¹⁶ Hotamisligil, G. S. (2006). Inflammation and metabolic disorders. Nature, 444(7121), 860–867. https://doi.org/10.1038/nature05485

 ¹⁷ Anjana, R. M., Pradeepa, R., Deepa, M., Datta, M., Sudha, V., Unnikrishnan, R., ... & Mohan, V. (2011). Prevalence of diabetes and prediabetes in 15 states of India: results from the ICMR-INDIAB population-based cross-sectional study. The Lancet Diabetes & Endocrinology, 5(8), 585–596. https://doi.org/10.1016/S2213-8587(17)30174-2

 ¹⁸ Lean, M. E., Leslie, W. S., Barnes, A. C., Brosnahan, N., Thom, G., McCombie, L., ... & Taylor, R. (2018). Durability of a primary care-led weight-management intervention for remission of type 2 diabetes: 2-year results of the DiRECT open-label, cluster-randomised trial. The Lancet Diabetes & Endocrinology, 7(5), 344–355. https://doi.org/10.1016/S2213-8587(19)30068-3

 ¹⁹ Darmon, N., & Drewnowski, A. (2008). Does social class predict diet quality? The American Journal of Clinical Nutrition, 87(5), 1107–1117. https://doi.org/10.1093/ajcn/87.5.1107

²⁰ World Health Organization. (2021). Cardiovascular diseases (CVDs). https://www.who.int/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds)

 ²¹ Mozaffarian, D., Hao, T., Rimm, E. B., Willett, W. C., & Hu, F. B. (2011). Changes in diet and lifestyle and long-term weight gain in women and men. New England Journal of Medicine, 364(25), 2392–2404. https://doi.org/10.1056/NEJMoa1014296

 ²² Berenson, G. S., Srinivasan, S. R., Bao, W., Newman, W. P., Tracy, R. E., & Wattigney, W. A. (1998). Association between multiple cardiovascular risk factors and atherosclerosis in children and young adults. New England Journal of Medicine, 338(23), 1650–1656. https://doi.org/10.1056/NEJM199806043382302

 ²³ 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

 ²⁴ Te Morenga, L., Mallard, S., & Mann, J. (2013). Dietary sugars and body weight: systematic review and meta-analyses of randomised controlled trials and cohort studies. BMJ, 346, e7492. https://doi.org/10.1136/bmj.e7492

 ²⁵ He, F. J., & MacGregor, G. A. (2007). Salt, blood pressure and cardiovascular disease. Current Opinion in Cardiology, 22(4), 298–305. https://doi.org/10.1097/HCO.0b013e32814fda02

 ²⁶ Sacks, F. M., Svetkey, L. P., Vollmer, W. M., Appel, L. J., Bray, G. A., Harsha, D., ... & Cutler, J. A. (2001). Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension (DASH) diet. New England Journal of Medicine, 344(1), 3–10. https://doi.org/10.1056/NEJM200101043440101

 ²⁷ Estruch, R., Ros, E., Salas-Salvadó, J., Covas, M. I., Corella, D., Arós, F., ... & Martínez-González, M. A. (2013). Primary prevention of cardiovascular disease with a Mediterranean diet. New England Journal of Medicine, 368(14), 1279–1290. https://doi.org/10.1056/NEJMoa1200303

 ²⁸ de Lorgeril, M., Salen, P., Martin, J. L., Monjaud, I., Delaye, J., & Mamelle, N. (1999). Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction. Circulation, 99(6), 779–785. https://doi.org/10.1161/01.CIR.99.6.779

 ²⁹ Nakamura, Y., Ueshima, H., Okamura, T., Kadowaki, T., Hayakawa, T., Kita, Y., ... & NIPPON DATA80 Research Group. (2006). A long-term trend of cardiovascular risk factors in Japan. Journal of Human Hypertension, 20(9), 643–652. https://doi.org/10.1038/sj.jhh.1002051

 ³⁰ Anand, S. S., Yusuf, S., Vuksan, V., Devanesen, S., Teo, K. K., Montague, P. A., ... & McQueen, M. (2000). Differences in risk factors, atherosclerosis, and cardiovascular disease between ethnic groups in Canada: the Study of Health Assessment and Risk in Ethnic groups (SHARE). Lancet, 356(9226), 279–284. https://doi.org/10.1016/S0140-6736(00)02453-2

 ³¹ O'Keefe, J. H., Gheewala, N. M., & O'Keefe, J. O. (2008). Dietary strategies for improving post-prandial glucose, lipids, inflammation, and cardiovascular health. Journal of the American College of Cardiology, 51(3), 249–255. https://doi.org/10.1016/j.jacc.2007.10.016

 ³² Wang, Z., Klipfell, E., Bennett, B. J., Koeth, R., Levison, B. S., Dugar, B., ... & Hazen, S. L. (2011). Gut flora metabolism of phosphatidylcholine promotes cardiovascular disease. Nature, 472(7341), 57–63. https://doi.org/10.1038/nature09922

³³ Skypala, I. J. (2011). Food intolerance: future directions for diagnosis and therapy. Clinical & Experimental Allergy, 41(9), 1236–1242. https://doi.org/10.1111/j.1365-2222.2011.03766.x

 ³⁴ Vandenplas, Y., Koletzko, S., Isolauri, E., Hill, D. J., Oranje, A. P., Brueton, M., ... & Staiano, A. (2007). Guidelines for the diagnosis and management of cow’s milk protein allergy in infants. Archives of Disease in Childhood, 92(10), 902–908. https://doi.org/10.1136/adc.2006.110999

 ³⁵ Swallow, D. M. (2003). Genetics of lactase persistence and lactose intolerance. Annual Review of Genetics, 37(1), 197–219. https://doi.org/10.1146/annurev.genet.37.110801.143820

 ³⁶ Fasano, A. (2012). Leaky gut and autoimmune diseases. Clinical Reviews in Allergy & Immunology, 42(1), 71–78. https://doi.org/10.1007/s12016-011-8291-x

 ³⁷ Biesiekierski, J. R., Peters, S. L., Newnham, E. D., Rosella, O., Muir, J. G., & Gibson, P. R. (2013). No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates. Gastroenterology, 145(2), 320–328.e3. https://doi.org/10.1053/j.gastro.2013.04.051

 ³⁸ 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

 ³⁹ Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185

 ⁴⁰ Sonnenburg, J. L., & Bäckhed, F. (2016). Diet–microbiota interactions as moderators of human metabolism. Nature, 535(7610), 56–64. https://doi.org/10.1038/nature18846

 ⁴¹ Blaser, M. J. (2014). Missing Microbes: How the Overuse of Antibiotics is Fueling Our Modern Plagues. Henry Holt and Company.

 ⁴² Siah, K. T. H., Wong, R. K., Wong, S. H., & Ho, K. Y. (2014). Psychosocial comorbidity associated with functional gastrointestinal disorders: a descriptive study of patients in a tertiary care hospital. Journal of Neurogastroenterology and Motility, 20(2), 268–275. https://doi.org/10.5056/jnm.2014.20.2.268


 

Kapitel 9

 

¹ Hu, F. B. (2002). Dietary pattern analysis: a new direction in nutritional epidemiology. Current Opinion in Lipidology, 13(1), 3–9. https://doi.org/10.1097/00041433-200202000-00002

² Jacobs, D. R., & Steffen, L. M. (2003). Nutrients, foods, and dietary patterns as exposures in research: a framework for food synergy. The American Journal of Clinical Nutrition, 78(3), 508S–513S. https://doi.org/10.1093/ajcn/78.3.508S

³ Estruch, R., Ros, E., Salas-Salvadó, J., et al. (2013). Primary prevention of cardiovascular disease with a Mediterranean diet. New England Journal of Medicine, 368(14), 1279–1290. https://doi.org/10.1056/NEJMoa1200303

⁴ Calder, P. C., Ahluwalia, N., Brouns, F., et al. (2011). Dietary factors and low-grade inflammation in relation to overweight and obesity. British Journal of Nutrition, 106(S3), S5–S78. https://doi.org/10.1017/S0007114511005460

⁵ Minihane, A. M., Vinoy, S., Russell, W. R., et al. (2015). Low-grade inflammation, diet composition and health: current research evidence and its translation. British Journal of Nutrition, 114(7), 999–1012. https://doi.org/10.1017/S0007114515002093

⁶ Casas, R., Sacanella, E., & Estruch, R. (2014). The immune protective effect of the Mediterranean diet against chronic low-grade inflammatory diseases. Endocrine, Metabolic & Immune Disorders - Drug Targets, 14(4), 245–254. https://doi.org/10.2174/1871530314666140922205043

⁷ Milagro, F. I., Mansego, M. L., De Miguel, C., & Martínez, J. A. (2013). Dietary factors, epigenetic modifications and obesity outcomes: progresses and perspectives. Molecular Aspects of Medicine, 34(4), 782–812. https://doi.org/10.1016/j.mam.2012.06.010

⁸ Valdes, A. M., Walter, J., Segal, E., & Spector, T. D. (2018). Role of the gut microbiota in nutrition and health. BMJ, 361, k2179. https://doi.org/10.1136/bmj.k2179

⁹ Holick, M. F. (2007). Vitamin D deficiency. New England Journal of Medicine, 357(3), 266–281. https://doi.org/10.1056/NEJMra070553

¹⁰ Carr, A. C., & Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11), 1211. https://doi.org/10.3390/nu9111211

¹¹ Gröber, U., Schmidt, J., & Kisters, K. (2015). Magnesium in prevention and therapy. Nutrients, 7(9), 8199–8226. https://doi.org/10.3390/nu7095388

¹² Prasad, A. S. (2013). Discovery of human zinc deficiency: its impact on human health and disease. Advances in Nutrition, 4(2), 176–190. https://doi.org/10.3945/an.112.003210

¹³ Rayman, M. P. (2012). Selenium and human health. The Lancet, 379(9822), 1256–1268. https://doi.org/10.1016/S0140-6736(11)61452-9

¹⁴ Liu, R. H. (2013). Health-promoting components of fruits and vegetables in the diet. Advances in Nutrition, 4(3), 384S–392S. https://doi.org/10.3945/an.112.003517

¹⁵ 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

¹⁶ Wu, G., Bazer, F. W., Davis, T. A., et al. (2009). Arginine metabolism and nutrition in growth, health and disease. Amino Acids, 37(1), 153–168. https://doi.org/10.1007/s00726-008-0210-y

¹⁷ Furman, D., Campisi, J., Verdin, E., et al. (2019). Chronic inflammation in the etiology of disease across the life span. Nature Medicine, 25(12), 1822–1832. https://doi.org/10.1038/s41591-019-0675-0

¹⁸ Calder, P. C., Albers, R., Antoine, J. M., et al. (2009). Inflammatory disease processes and interactions with nutrition. British Journal of Nutrition, 101(S1), S1–S45. https://doi.org/10.1017/S0007114509377867

¹⁹ Hotamisligil, G. S. (2006). Inflammation and metabolic disorders. Nature, 444(7121), 860–867. https://doi.org/10.1038/nature05485

²⁰ Lawrence, T. (2009). The nuclear factor NF-κB pathway in inflammation. Cold Spring Harbor Perspectives in Biology, 1(6), a001651. https://doi.org/10.1101/cshperspect.a001651

²¹ Giugliano, D., Ceriello, A., & Esposito, K. (2006). The effects of diet on inflammation. Journal of the American College of Cardiology, 48(4), 677–685. https://doi.org/10.1016/j.jacc.2006.03.052

²² Aggarwal, B. B., & Harikumar, K. B. (2009). Potential therapeutic effects of curcumin, the anti-inflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases. International Journal of Biochemistry & Cell Biology, 41(1), 40–59. https://doi.org/10.1016/j.biocel.2008.06.010

²³ Pan, M. H., Lai, C. S., & Ho, C. T. (2010). Anti-inflammatory activity of natural dietary flavonoids. Food & Function, 1(1), 15–31. https://doi.org/10.1039/c0fo00103a

²⁴ Estruch, R., Martínez-González, M. A., Corella, D., et al. (2006). Effects of a Mediterranean-style diet on cardiovascular risk factors: a randomized trial. Annals of Internal Medicine, 145(1), 1–11. https://doi.org/10.7326/0003-4819-145-1-200607040-00004

²⁵ Liguori, I., Russo, G., Curcio, F., et al. (2018). Oxidative stress, aging, and diseases. Clinical Interventions in Aging, 13, 757–772. https://doi.org/10.2147/CIA.S158513

²⁶ Valko, M., Leibfritz, D., Moncol, J., Cronin, M. T., Mazur, M., & Telser, J. (2007). Free radicals and antioxidants in normal physiological functions and human disease. The International Journal of Biochemistry & Cell Biology, 39(1), 44–84. https://doi.org/10.1016/j.biocel.2006.07.001

²⁷ Halliwell, B., & Gutteridge, J. M. C. (2015). Free Radicals in Biology and Medicine (5th ed.). Oxford University Press.

²⁸ Ames, B. N., Shigenaga, M. K., & Hagen, T. M. (1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences, 90(17), 7915–7922. https://doi.org/10.1073/pnas.90.17.7915

²⁹ 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

³⁰ Myzak, M. C., Tong, P., Dashwood, W. M., Dashwood, R. H., & Ho, E. (2007). Sulforaphane retards the growth of human PC-3 xenografts and inhibits HDAC activity in human subjects. Experimental Biology and Medicine, 232(2), 227–234. https://doi.org/10.3181/0610-RM-239

³¹ Pan, M. H., Lai, C. S., Wu, J. C., & Ho, C. T. (2011). Molecular mechanisms for anti-aging by natural dietary compounds. Molecular Nutrition & Food Research, 55(1), 147–159. https://doi.org/10.1002/mnfr.201000193

32 World Health Organization. (2003). Diet, nutrition and the prevention of chronic diseases (WHO Technical Report Series, No. 916). https://www.who.int/publications/i/item/924120916X

33 Bouvard, V., Loomis, D., Guyton, K. Z., et al. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599–1600. https://doi.org/10.1016/S1470-2045(15)00444-1

34 Greten, F. R., & Grivennikov, S. I. (2019). Inflammation and cancer: triggers, mechanisms, and consequences. Immunity, 51(1), 27–41. https://doi.org/10.1016/j.immuni.2019.06.025

35 Li, Y., Zhang, T., Korkaya, H., et al. (2010). Sulforaphane, a dietary component of broccoli/broccoli sprouts, inhibits breast cancer stem cells. Clinical Cancer Research, 16(9), 2580–2590. https://doi.org/10.1158/1078-0432.CCR-09-2937

36 O'Keefe, S. J. D. (2016). Diet, microorganisms and their metabolites, and colon cancer. Nature Reviews Gastroenterology & Hepatology, 13(12), 691–706. https://doi.org/10.1038/nrgastro.2016.165

37 de Cabo, R., & Mattson, M. P. (2019). Effects of intermittent fasting on health, aging, and disease. New England Journal of Medicine, 381(26), 2541–2551. https://doi.org/10.1056/NEJMra1905136

38 Iyengar, N. M., Gucalp, A., Dannenberg, A. J., & Hudis, C. A. (2016). Obesity and cancer mechanisms: tumor microenvironment and inflammation. Journal of Clinical Oncology, 34(35), 4270–4276. https://doi.org/10.1200/JCO.2016.67.4283

39Lerner, A., Jeremias, P., & Matthias, T. (2015). The world incidence and prevalence of autoimmune diseases is increasing. International Journal of Celiac Disease, 3(4), 151–155. https://doi.org/10.12691/ijcd-3-4-8

40 Vojdani, A. (2015). A potential link between environmental triggers and autoimmunity. Autoimmune Diseases, 2015, Article ID 437231. https://doi.org/10.1155/2015/437231

41 Fasano, A. (2011). Zonulin and its regulation of intestinal barrier function: the biological door to inflammation, autoimmunity, and cancer. Physiological Reviews, 91(1), 151–175. https://doi.org/10.1152/physrev.00003.2008

42 Vojdani, A., & Vojdani, E. (2019). The role of nutrition in autoimmunity. In Shoenfeld, Y. (Ed.), Autoimmune Diseases and Treatments (pp. 155–174). Springer.

43 Konijeti, G. G., Kim, N., Lewis, J. D., et al. (2017). Efficacy of the autoimmune protocol diet for inflammatory bowel disease. Inflammatory Bowel Diseases, 23(11), 2054–2060. https://doi.org/10.1097/MIB.0000000000001221

44 West, N. A., & Cripps, A. W. (2010). Effect of gut microbiota on mucosal immunity and tolerance in the developing infant. Current Allergy and Asthma Reports, 10(3), 215–220. https://doi.org/10.1007/s11882-010-0116-3

45 Ioannidis, J. P. A. (2016). Evidence-based medicine has been hijacked: a report to David Sackett. Journal of Clinical Epidemiology, 73, 82–86. https://doi.org/10.1016/j.jclinepi.2016.02.012

46 Mozaffarian, D. (2016). Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. Circulation, 133(2), 187–225. https://doi.org/10.1161/CIRCULATIONAHA.115.018585

47 Jenkins, D. J. A., Kendall, C. W. C., Marchie, A., et al. (2003). Effect of a dietary portfolio of cholesterol-lowering foods vs lovastatin on serum lipids and C-reactive protein. JAMA, 290(4), 502–510. https://doi.org/10.1001/jama.290.4.502

48 Heidelbaugh, J. J. (2013). Proton pump inhibitors and risk of vitamin and mineral deficiency: evidence and clinical implications. Therapeutic Advances in Drug Safety, 4(3), 125–133. https://doi.org/10.1177/2042098613482484

49 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

50 Ried, K., Frank, O. R., Stocks, N. P., Fakler, P., & Sullivan, T. (2008). Effect of garlic on blood pressure: a systematic review and meta-analysis. BMC Cardiovascular Disorders, 8, 13. https://doi.org/10.1186/1471-2261-8-13

51 Siervo, M., Lara, J., Ogbonmwan, I., & Mathers, J. C. (2013). Inorganic nitrate and beetroot juice supplementation reduces blood pressure in adults: a systematic review and meta-analysis. Journal of Nutrition, 143(6), 818–826. https://doi.org/10.3945/jn.112.170233

52 Pan, A., Sun, Q., Bernstein, A. M., et al. (2009). Changes in red meat consumption and subsequent risk of type 2 diabetes mellitus: three cohorts of US men and women. JAMA Internal Medicine, 173(14), 1328–1335. https://doi.org/10.1001/jamainternmed.2013.6633

53 Daily, J. W., Yang, M., & Park, S. (2016). Efficacy of turmeric extracts and curcumin for alleviating the symptoms of joint arthritis: a systematic review and meta-analysis of randomized clinical trials. Journal of Medicinal Food, 19(8), 717–729. https://doi.org/10.1089/jmf.2016.3705

54 Whitehead, A., Beck, E. J., Tosh, S., & Wolever, T. M. S. (2014). Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials. The American Journal of Clinical Nutrition, 100(6), 1413–1421. https://doi.org/10.3945/ajcn.114.086108

55 Khan, N., & Mukhtar, H. (2007). Tea polyphenols for health promotion. Life Sciences, 81(7), 519–533. https://doi.org/10.1016/j.lfs.2007.06.011

56 Unschuld, P. U. (2009). Medicine in China: A history of ideas. University of California Press.

57 Yuan, L. W., & Kong, D. G. (2012). The efficacy of ginger for the prevention of nausea and vomiting: a meta-analysis of randomized clinical trials. Journal of Nutrition & Food Sciences, 2(6), 1000161. https://doi.org/10.4172/2155-9600.1000161

58 Zhang, A. L., Xue, C. C., Lin, V., et al. (2007). Complementary and alternative medicine use by older Australians. Annals of the New York Academy of Sciences, 1114(1), 204–215. https://doi.org/10.1196/annals.1396.026

59 Kagawa, Y. (1978). Impact of Westernization on the nutrition of Japanese: changes in physique, cancer, longevity and centenarians. Preventive Medicine, 7(2), 205–217. https://doi.org/10.1016/0091-7435(78)90033-4

60 Lee, S. A., Cai, H., Yang, G., et al. (2009). Dietary patterns and risk of mortality in Chinese women: a prospective cohort study. The American Journal of Clinical Nutrition, 89(4), 1165–1173. https://doi.org/10.3945/ajcn.2008.27014

61 Reedy, J., Krebs-Smith, S. M., Miller, P. E., et al. (2014). Higher diet quality is associated with decreased risk of all-cause, cardiovascular disease, and cancer mortality among older adults. Journal of Nutrition, 144(6), 881–889. https://doi.org/10.3945/jn.113.189407

62 Volkert, D., Beck, A. M., Cederholm, T., et al. (2019). ESPEN guideline on clinical nutrition and hydration in geriatrics. Clinical Nutrition, 38(1), 10–47. https://doi.org/10.1016/j.clnu.2018.05.024

63 Bauer, J., Biolo, G., Cederholm, T., et al. (2013). Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Study Group. Journal of the American Medical Directors Association, 14(8), 542–559. https://doi.org/10.1016/j.jamda.2013.05.021

64 Locher, J. L., Ritchie, C. S., Roth, D. L., et al. (2005). Social isolation, support, and capital and nutritional risk in an older sample: ethnic and gender differences. Social Science & Medicine, 60(4), 747–761. https://doi.org/10.1016/j.socscimed.2004.06.023

65 Birch, L. L., & Fisher, J. O. (1998). Development of eating behaviors among children and adolescents. Pediatrics, 101(Supplement 2), 539–549. https://doi.org/10.1542/peds.101.S2.539

66 Godfrey, K. M., Gluckman, P. D., & Hanson, M. A. (2010). Developmental origins of metabolic disease: life course and intergenerational perspectives. Trends in Endocrinology & Metabolism, 21(4), 199–205. https://doi.org/10.1016/j.tem.2009.12.008

67 Schwartz, C., Scholtens, P. A., Lalanne, A., Weenen, H., & Nicklaus, S. (2011). Development of healthy eating habits early in life. Review of recent evidence and selected guidelines. Appetite, 57(3), 796–807. https://doi.org/10.1016/j.appet.2011.05.316

68 Lappé, F. M. (2002). Hope's Edge: The Next Diet for a Small Planet. Tarcher/Putnam.

69 Nestle, M. (2007). What to Eat. North Point Press.

 

Kapitel 10

 

¹ FAO. (2013). Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations.

² Steinfeld, H., Gerber, P., Wassenaar, T., Castel, V., Rosales, M., & de Haan, C. (2006). Livestock’s Long Shadow: Environmental Issues and Options. FAO.

³ Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987–992. https://doi.org/10.1126/science.aaq0216

⁴ Mekonnen, M. M., & Hoekstra, A. Y. (2010). The green, blue and grey water footprint of farm animals and animal products. Value of Water Research Report Series No. 48. UNESCO-IHE.

⁵ Sánchez-Bayo, F., & Wyckhuys, K. A. G. (2019). Worldwide decline of the entomofauna: A review of its drivers. Biological Conservation, 232, 8–27.

⁶ Geist, H. J., & Lambin, E. F. (2002). Proximate causes and underlying driving forces of tropical deforestation. BioScience, 52(2), 143–150.

⁷ Garnett, T. (2011). Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)? Food Policy, 36, S23–S32.

⁸ Geyer, R., Jambeck, J. R., & Law, K. L. (2017). Production, use, and fate of all plastics ever made. Science Advances, 3(7), e1700782.

⁹ FAO. (2011). Global food losses and food waste – Extent, causes and prevention. Food and Agriculture Organization of the United Nations.

¹⁰ Kranert, M., Hafner, G., Barabosz, J., Schuller, H., Leverenz, D., Kölbig, A., ... & Wetter, C. (2012). Ermittlung der weggeworfenen Lebensmittelmengen und Vorschläge zur Verminderung der Wegwerfrate bei Lebensmitteln in Deutschland. Universität Stuttgart.

¹¹ Nemecek, T., Jungbluth, N., i Canals, L. M., & Schenck, R. (2016). Environmental impacts of food consumption and nutrition: Where are we and what is next? The International Journal of Life Cycle Assessment, 21(5), 607–620.

¹² Institut für Energie- und Umweltforschung (IFEU). (2019). Regionalität und Saisonalität im Kontext nachhaltiger Ernährung. Heidelberg.

¹³ IPCC. (2019). Climate Change and Land – Special Report. Intergovernmental Panel on Climate Change.

¹⁴ Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., ... & Murray, C. J. L. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447–492.

¹⁵ Despommier, D. (2010). The Vertical Farm: Feeding the World in the 21st Century. Thomas Dunne Books.

¹⁶ Kozai, T., Niu, G., & Takagaki, M. (Eds.). (2016). Plant Factory: An Indoor Vertical Farming System for Efficient Quality Food Production. Academic Press.

¹⁷ Banerjee, C., & Adenaeuer, L. (2014). Up, up and away! The economics of vertical farming. Journal of Agricultural Studies, 2(1), 40–60.

¹⁸ Post, M. J. (2012). Cultured meat from stem cells: Challenges and prospects. Meat Science, 92(3), 297–301.

¹⁹ Tuomisto, H. L., & Teixeira de Mattos, M. J. (2011). Environmental impacts of cultured meat production. Environmental Science & Technology, 45(14), 6117–6123.

²⁰ Bryant, C. J., & Barnett, J. C. (2020). Consumer acceptance of cultured meat: A systematic review. Meat Science, 153, 108817.

²¹ Wells, M. L., Potin, P., Craigie, J. S., Raven, J. A., Merchant, S. S., Helliwell, K. E., ... & Brawley, S. H. (2017). Algae as nutritional and functional food sources: Revisiting our understanding. Journal of Applied Phycology, 29(2), 949–982.

²² Schade, S., & Meier, T. (2020). Algen als nachhaltige Proteinquelle: Chancen und Herausforderungen. Ernährungs Umschau, 67(7), 122–128.

²³ Petrini, C. (2009). Terra Madre: Forging a New Global Network of Sustainable Food Communities. Chelsea Green Publishing.

²⁴ Spiller, A., & von Meyer-Höfer, M. (2018). Digitalisierung in der Ernährungswirtschaft: Chancen und Herausforderungen. Berichte über Landwirtschaft, 96(1), 1–21.

²⁵ Müller, A., Schader, C., El-Hage Scialabba, N., Brüggemann, J., Isensee, A., Erb, K. H., ... & Smith, P. (2017). Strategies for feeding the world more sustainably with organic agriculture. Nature Communications, 8, 1290.

²⁶ Kuhnlein, H. V., & Receveur, O. (1996). Dietary change and traditional food systems of indigenous peoples. Annual Review of Nutrition, 16(1), 417–442

bottom of page