Choosing cooking oils.
23. Sanchez-Muniz F. J. Oils and fats: changes due to culinary and industrial processes. International journal for vitamin and nutrition research. 2006; 76(4): 230-237.
Oils and fats: changes due to culinary and industrial processes.
24. Casal S., Malheiro R., Sendas A. et al. Olive oil stability under deep-frying conditions. Food and chemical toxicology. 2010; 48(10): 2972-2979.
Olive oil stability under deep-frying conditions.
25. Eating fried foods tied to increased risk of diabetes, heart disease. Harvard T. H. Chan School of Public Health. 2014 (https://www.hsph.harvard.edu/news/hsph-in-the-news/eating-fried-foods-tied-to-increased-risk-of-diabetes-and-heart-disease/).
Eating fried foods tied to increased risk of diabetes, heart disease.
26. Healthier takeaways. NHS. 2018 (https://www.nhs.uk/live-well/eat-well/healthier-takeaways).
Healthier takeaways.
27. Gadiraju T. V., Patel Y., Gaziano J. M. et al. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence. Nutrients. 2015; 7(10): 8424-8430.
Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence.
28. Cahill L. E., Pan A., Chiuve S. E. et al. Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men. The American journal of clinical nutrition. 2014; 100(2): 667-675.
Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men.
29. Chemicals in Meat Cooked at High Temperatures and Cancer Risk. National Cancer Institute. 2017 (https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet).
Chemicals in Meat Cooked at High Temperatures and Cancer Risk.
Модное течение – кетогенная диета
Модное течение – кетогенная диета
30. Schwenke K. D. Justus von Liebig and nutrition science – reflections on his animal chemistry in the light of science history (part 1). Ernährungs Umschau. 2003; 50(2): 54.
Justus von Liebig and nutrition science – reflections on his animal chemistry in the light of science history (part 1).