Vegan for Life - Jack Norris [105]
7 Y. Cao, C. L. Pelkman, G. Zhao, S. M. Townsend, and P. M. Kris-Etherton, “Effects of Moderate (MF) versus Lower Fat (LF) Diets on Lipids and Lipoproteins: A Meta-analysis of Clinical Trials in Subjects with and without Diabetes,” Journal of Clinical Lipidology 3 (2009): 19–32.
8 A. Garg, “High-Monounsaturated-Fat Diets for Patients with Diabetes Mellitus: A Meta-analysis,” American Journal of Clinical Nutrition 67, suppl. no. 3 (1998): S577–S582.
9 W. C. Willett, “Will High-Carbohydrate/Low-Fat Diets Reduce the Risk of Coronary Heart Disease?” Proceedings of the Society for Experimental Biology and Medicine 225, no. 3 (2000): 187–90.
10 D. J. Gordon, J. L. Probstfield, R. J. Garrison, et al., “High-Density Lipoprotein Cholesterol and Cardiovascular Disease: Four Prospective American Studies,” Circulation 79, no. 1 (1989): 8–15.
11 B. J. Arsenault, J. S. Rana, E. S. Stroes, et al., “Beyond Low-Density Lipoprotein Cholesterol: Respective Contributions of Non-high-density Lipoprotein Cholesterol Levels, Triglycerides, and the Total Cholesterol/High-Density Lipoprotein Cholesterol Ratio to Coronary Heart Disease Risk in Apparently Healthy Men and Women,” Journal of the American College of Cardiology 55, no. 1 (2009): 35–41.
12 S. Cicerale, X. A. Conlan, A. J. Sinclair, and R. S. Keast, “Chemistry and Health of Olive Oil Phenolics,” Critical Reviews in Food Science and Nutrition 49, no. 3 (2009): 218–36.
13 V. Remig, B. Franklin, S. Margolis, G. Kostas, T. Nece, and J. C. Street, “Trans Fats in America: A Review of Their Use, Consumption, Health Implications, and Regulation,” Journal of the American Dietetic Association 110, no. 4 (2010): 585–92.
14 I. Abete, D. Parra, and J. A. Martinez, “Energy-Restricted Diets Based on a Distinct Food Selection Affecting the Glycemic Index Induce Different Weight Loss and Oxidative Response. Clinical Nutrition 27, no. 4 (2008): 545–51.
15 K. McManus, L. Antinoro, and F. Sacks, “A Randomized Controlled Trial of a Moderate-Fat, Low-Energy Diet Compared with a Low-Fat, Low-Energy Diet for Weight Loss in Overweight Adults,” International Journal of Obesity and Related Metabolic Disorders 25, no. 10 (2001): 1503–11.
16 M. Bes-Rastrollo, N. M. Wedick, M. A. Martinez-Gonzalez, T. Y. Li, L. Sampson, and F. B. Hu, “Prospective Study of Nut Consumption, Long-Term Weight Change, and Obesity Risk in Women,” American Journal of Clinical Nutrition 89, no. 6 (2009): 1913–19.
17 R. D. Mattes and M. L. Dreher, “Nuts and Healthy Body Weight Maintenance Mechanisms,” Asia Pacific Journal of Clinical Nutrition 19, no. 1 (2010): 137–41.
CHAPTER 14: SPORTS NUTRITION
1 P. W. Lemon, M. A. Tarnopolsky, J. D. MacDougall, and S. A. Atkinson, “Protein Requirements and Muscle Mass/Strength Changes During Intensive Training in Novice Bodybuilders,” Journal of Applied Physiology 73, no. 2 (1992): 767–75.
2 M. A. Tarnopolsky, J. D. MacDougall, and S. A. Atkinson, “Influence of Protein Intake and Training Status on Nitrogen Balance and Lean Body Mass,” Journal of Applied Physiology 64, no. 1 (1988): 187–93.
3 N. R. Rodriguez, N. M. DiMarco, and S. Langley, “Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance,” Journal of the American Dietetic Association 109, no. 3 (2009): 509–27.
4 Ibid.
5 P. Borrione, A. Spaccamiglio, R. A. Salvo, A. Mastrone, F. Fagnani, and F. Pigozzi, “Rhabdomyolysis in a Young Vegetarian Athlete,” American Journal of Physical Medicine and Rehabilitation 88, no. 11 (2009): 951–54.
6 A. Shomrat, Y. Weinstein, and A. Katz, “Effect of Creatine Feeding on Maximal Exercise Performance in Vegetarians,” European Journal of Applied Physiology 82, no. 4 (2000): 321–25.
7 C. J. Rebouche, E. P. Bosch, C. A. Chenard, K. J. Schabold, and S. E. Nelson, “Utilization of Dietary Precursors for Carnitine Synthesis in Human Adults,” Journal of Nutrition