Антираковая диета. Продукты, которые мы должны есть, чтобы защититься от опасного недуга
Шрифт:
{31} Lipkin M., «Biomarkers of increased susceptibility to gastrointestinal cancer: New application to studies of cancer prevention in human subjects», Cancer Res., 1988, 48 (2), p. 235–245.
{32} Sesink A. L., Termont D. S., Kleibeuker J. H., Van der Meer R., «Red meat and colon cancer: The cytotoxic and hyperproliferative effects of dietary heme», Cancer Res., 1999, 59 (22), p. 5704–5709.
{33} Sesink A. L., Termont D. S., Kleibeuker J. H., Van der Meer R., «Red meat and colon cancer: Dietary haem-induced colonic cytotoxicity and epithelial hyperproliferation are inhibited by calcium», Carcinogenesis, 2001, 22 (10), p. 1653–1659.
{34} Larsson S. C., Wolk A.,
{35} World Cancer research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, op. cit.
{36} Ibid.
{1} Wollowski I., Rechkemmer G., Pool-Zobel B. L., «Protective role of probiotics and prebiotics in colon cancer», Am. J. Clin. Nutr., 2001, 73 (2), suppl., p. 451S—455S.
{2} Lomer M. C., Parkes G. C., Sanderson J. D., «Review article: Lactose intolerance in clinical practice – myths and realities», Aliment Pharmacol. Ther., 2008, 27, p. 93—103.
{3} Liong M. T., «Roles of probiotics and prebiotics in colon cancer prevention: Postulated mechanisms and in vivo evidence», Int. J. Mol. Sci., 2008, 9 (5), p. 854–863.
{4} Ibid.
{5} Wollowski I., Rechkemmer G., Pool-Zobel B. L., «Protective role of probiotics and prebiotics in colon cancer», op. cit.
{6} Ibid.
{7} Ibid.
{8} Lomer M. C., Parkes G. C., Sanderson J. D., «Review article: Lactose intolerance in clinical practice – myths and realities», op. cit.
{9} Lomer M. C., Parkes G. C., Sanderson J. D., «Review article: Lactose intolerance in clinical practice – myths and realities», op. cit.
{10} Teneur en lactose de diff'erents aliments. Disponible sur:sans-lactose.com/pg, teneur-en-lactose-de-differents-aliments, teneur, 0,1. jsp (consult'e le 29 mars 2010).
{11} Ibid.
{12} Swagerty D. L. Jr, Walling A. D., Klein R. M., «Lactose intolerance», Am. Fam. Physician, 2002, 65 (9), p. 1845–1850.
{13} Ibid.
{14} Torniainen S., Hedelin M., Autio V., Rasinper`a H., B`alter K. A., Klint A., Bellocco R., Wiklund F., Stattin P., Ikonen T., Tammela T. L., Schleutker J., Gronberg H., J`arvel`a I., «Lactase persistence, dietary intake of milk, and the risk for prostate cancer in Sweden and Finland», Cancer Epidemiol Biomarkers Prev., 2007, 16 (5), p. 956–961.
{15} Chan J. M., Jou R. M., Caroll P. R.,
{16} Ahn J., Albanes D., Peters U., Schatzkin A., Lim U., Freedman M., Chatterjee N., Andriole G. L., Leitzmann M. F., Hayes R. B., «Dairy products, calcium intake, and risk of prostate cancer in the prostate, lung, colorectal, and ovarian cancer screening trial», Cancer Epidemiol. Biomarkers Prev, 2007, 16 (12), p. 2623–2630.
{17} AFSSA, «Table CIQUAL 2008», op. cit.
{18} Kesse E., Boutron-Ruault M. C., Norat T., Riboli E., Clavel-Chapelon F., «Dietary calcium, phosphorus, vitamin D, dairy products and the risk of colorectal adenoma and cancer among French women of the E3N-EPIC prospective Study», Int. J. Cancer, 2005, 117 (1), p. 137–144.
{19} Huncharek M., Muscat J., Kupelnick B., «Colorectal cancer risk and dietary intake of calcium, vitamin D, and dairy products: A meta-analysis of 26,335 cases from 60 observational studies», Nutr. Cancer, 2009, 61 (1), p. 47–69.
{20} Szilagyi A., Nathwani U., Vinokuroff C., Correa J. A., Shrier I., «Evaluation of relationships among national colorectal cancer mortality rates, genetic lactase non-persistence status, and per capita yearly milk and milk product consumption», Nutrition and Cancer, 2006, 55 (2), p. 151–156.
{21} Wollowski I., Rechkemmer G., Pool-Zobel B. L., «Protective role of probiotics and prebiotics in colon cancer», op. cit.
{22} World Cancer research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.
{1} PNNS, Fruits et l'egumes. Au moins 5 par jour. Disponible sur:html (consult'e le 19 mars 2010).
{2} World Cancer research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.
{3} Leverve W., Stress oxydant et antioxydants, 49e JAND, 2009. Disponible sur:documents/Xavier_LEVERVE. pdf (consult'e le 23 mars 2010).
{4} Fernandez-Panchon M. S., Villano D., Troncoso A. M., Garcia-Parrilla M. C., «Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence», Crit. Rev. Food Sci. Nutr., 2008, 48 (7), p. 649–671.
{5} Roussel A. M., Qui manque d’antioxydants et comment le savoir? 49e JAND, 2009. Disponible sur:sites/jand/data/documents/ROUSSEL.pdf (consult'e le 23 mars 2010).
{6} EUFIC, La Couleur des fruits et l'egumes et la sant'e. Disponible sur:(consult'e le 20 mars 2010).