Антираковая диета. Продукты, которые мы должны есть, чтобы защититься от опасного недуга
Шрифт:
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{17} Shields P. G., Xu G. X., Blot W. J., Fraumeni J. F. Jr, Trivers G. E., Pellizzari E. D., Qu Y. H., Gao Y. T., Harris C. C., «Mutagens from heated Chinese and US cooking oils», J. Natl. Cancer Inst., 1995, 87 (11), p. 836–841.
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{20} Ibid.
{21} Lin S. Y., Tsai S. J., Wang L. H., Wu M. F., Lee H., «Protection by quercetin against cooking oil fumes-induced DNA damage in human lung adenocarcinoma CL-3 cells: Role of COX-2», Nutr. Cancer, 2002, 44 (1), p. 95—101.
{22} Centre international de recherche sur le cancer, Evaluations globales de la canc'erog'enicit'e pour l’homme, op. cit.
{23} AFSSA, Acrylamide: point d’information n° 2, 2003. Disponible sur:(consult'e le 19 mars 2010).
{24} Health Canada, Acrylamide levels in selected Canadian foods, 2009. Disponible sur:(consult'e le 19 mars 2010).
{25} EFSA, Acrylamide, 2010. Disponible sur:eu/fr/contamtopics/topic/acrylamide.htm (consult'e le 19 mars 2010).
{26} Mottram D. S., Wedzicha B. L., Dodson A. T., «Acrylamide is formed in the Maillard reaction», Nature, 2002, 419 (6906), p. 448–449.
{27} AFSSA, Acrylamide: point d’information n° 2, op. cit.
{28} Ibid.
{29} Ibid.
{30} Lin S. Y., Tsai S. J., Wang L. H., Wu M. F., Lee H., «Protection by quercetin against cooking oil fumes-induced DNA damage in human lung adenocarcinoma CL-3 cells: Role of COX-2», op. cit.
{31} AFSSA, Acrylamide: point d’information n° 2, op. cit.
{32} Ibid.
{33} AFSSA, La Cuisson au barbecue. Disponible sur:fr/index.htm (consult'e le 19 mars 2010).
{34} AFSSA, Etude individuelle nationale des consommations alimentaires 2 (INCA 2) 2006–2007, 2009. Disponible sur:Documents/PASER-Ra-INCA2.pdf (consult'e le 15 mars 2010).
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