1. bookVolumen 3 (2019): Edición 1 (April 2019)
Detalles de la revista
License
Formato
Revista
eISSN
2543-8050
Primera edición
16 Jun 2017
Calendario de la edición
1 tiempo por año
Idiomas
Inglés
Acceso abierto

Pros and Cons of Raw Vegan Diet

Publicado en línea: 23 Dec 2019
Volumen & Edición: Volumen 3 (2019) - Edición 1 (April 2019)
Páginas: 46 - 51
Aceptado: 01 Dec 2019
Detalles de la revista
License
Formato
Revista
eISSN
2543-8050
Primera edición
16 Jun 2017
Calendario de la edición
1 tiempo por año
Idiomas
Inglés

1. Katz DL. (2008). Dietary recommendations for health promotion and disease prevention. In Nutrition in Clinical Practice, 2nd ed., pp. 434–447. Philadelphia: Lippincott Williams and Wilkins.Search in Google Scholar

2. 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-032013-18235110.1146/annurev-publhealth-032013-18235124641555Abierto DOISearch in Google Scholar

3. Sutter D.O. (2017). The impact of vegan diet on health and growth of children and adolescents–Literature review. Master thesis. Master of Medicine. Medical Faculty, University of Bern, https://doi.org/10.13140/RG.2.2.30001.68963Search in Google Scholar

4. Link L.B. & Jacobson J.S. (2008). Factors affecting adherence to a raw vegan diet. Complementary Therapies in Clinical Practice, 14(1), 53–59, https://doi.org/10.1016/j.ctcp.2006.12.00510.1016/j.ctcp.2006.12.005363509618243943Abierto DOISearch in Google Scholar

5. Morris A., Barnett A. & Burrows O. (2004). Effect of processing on nutrient content of foods. Cajanus, 37(3), 160–164.Search in Google Scholar

6. Lovejoy A.O. (1927) “ Nature ” as Aesthetic Norm. Mod Lang Notes, 42(7), 444–500, https://doi.org/10.1080/10455759609358667.10.1080/10455759609358667Abierto DOISearch in Google Scholar

7. Melina V., Craig W. & Levin S. (2016). Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. Journal of Academic Nutrition Diet, 116(12), 1970–1980, https://doi.org/10.1016/j.jand.2016.09.025.10.1016/j.jand.2016.09.02527886704Abierto DOISearch in Google Scholar

8. Messina V., Mangels A. R. & Messina M. J. (2004). What is a raw foods diet and are there any risks or benefits associated with it? The Dietitian's Guide to Vegetarian Diets: Issues and Implications. Jones and Bartlett Publishers Boston, MA, https://doi.org/10.1016/j.jneb.2011.03.00210.1016/j.jneb.2011.03.002Search in Google Scholar

9. Koebnick C., Strassner C., Hoffmann I. & Leitzmann C. (1999). Consequences of a long-term raw food diet on body weight and menstruation: Results of a Questionnaire Survey. Annals of Nutrition and Metabolism, 43, 69–79, https://doi.org/10.1159/000012770.10.1159/00001277010436305Abierto DOISearch in Google Scholar

10. Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., & Pellegrini, N. (2007). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of agricultural and food chemistry, 56(1), 139-147, https://doi.org/10.1021/jf072304b.10.1021/jf072304b18069785Search in Google Scholar

11. Weaver C.M., Dwyer J., Fulgoni V.L. III, King J.C., Leveille G.A., MacDonald R.S., Ordovas J. & SchnakenbergD. (2014). Processed foods: contributions to nutrition. American Journal of Clinical Nutrition, 99, 1525–1542, https://doi.org/10.3945/ajcn.114.08928410.3945/ajcn.114.089284641090424760975Abierto DOISearch in Google Scholar

12. Powell J. (2005). No heat doesn’t mean no sweat. The New York Times, September 14, 2005:F1.Search in Google Scholar

13. https://www.nutritioned.org/types-of-diets.htmlSearch in Google Scholar

14. Koebnick C., Garcia A.L., Dagnelie P.C., Strassner C., Lindemans J., Katz N., Leitzmann C. & Hoffmann I. (2005). Long-Term Consumption of a Raw Food Diet Is Associated with Favorable Serum LDL Cholesterol and Triglycerides but Also with Elevated Plasma Homocysteine and Low Serum HDL Cholesterol in Humans. The Journal of Nutrition, 135 (10), 2372-2378, https://doi.org/10.1093/jn/135.10.237210.1093/jn/135.10.237216177198Search in Google Scholar

15. https://www.scientificamerican.com/article/reality-check-5-risks-of/Search in Google Scholar

16. Vlassara H., Cai W., Crandall J., Goldberg T., Oberstein R., Dardaine V., Peppa M. & Rayfield E.J. (2002) Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proceedings of the National Academy of Sciences USA, 99, 15596—15601, https://doi.org/10.1073/pnas.24240799910.1073/pnas.24240799913776212429856Abierto DOISearch in Google Scholar

17. Tapsell, L.C., Batterham, M.J., Thorne, R.L., O'Shea, J.E., Grafenauer, S.J., & Probst, Y.C. (2014). Weight loss effects from vegetable intake: a 12-month randomised controlled trial. European Journal of Clinical Nutrition, 68, 778–785, https://doi.org/10.1038/ejcn.2014.3910.1038/ejcn.2014.39408673524667750Abierto DOISearch in Google Scholar

18. Palermo M., Pellegrini N. & Fogliano V. (2014). The effect of cooking on the phytochemical content of vegetables. Journal of the Science of Food and Agriculture, 94(6),1057-1070, https://doi.org/10.1002/jsfa.647810.1002/jsfa.647824227349Abierto DOISearch in Google Scholar

19. Shiew, P. S., Fang, Y. L., & Majid, F. A. A. (2010). In vitro study of bromelain activity in artificial stomach juice and blood. In Proceedings of the 3rd International Conference on Biotechnology for the Wellness Industry, 8-9 October PWTC.Search in Google Scholar

20. Baker B.P., Benbrook C.M., Groth III E. & Lutz Benbrook K. (2002). Pesticide residues in conventional, integrated pest management (IPM)-grown and organic foods: insights from three US data sets. Food Additives & Contaminants, 19, 427–460, https://doi.org/10.1080/02652030110113799.10.1080/0265203011011379912028642Abierto DOISearch in Google Scholar

21. Bourn D. &Prescott J. (2002). A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Critical Reviews in Food Science and Nutrition, 42(1), 1-34, https://doi.org/10.1080/1040869029082543910.1080/1040869029082543911833635Abierto DOISearch in Google Scholar

22. Hines C.J., Deddens J.A., Jaycox L.B., Andrews R.N., Striley C.A., Alavanja M.C. (2008). Captan exposure and evaluation of a pesticide exposure algorithm among orchard pesticide applicators in the Agricultural Health Study. Annals of Occupational Hygiene, 52,153–166, https://doi.org/10.1093/annhyg/men001.10.1093/annhyg/men00118326518Abierto DOISearch in Google Scholar

23. Brandt K. & Molgaard J.P. (2001). Organic agriculture: does it enhance or reduce the nutitional value of plant foods. Journal of the Science of Food and Agriculture, 81, 924-931, https://doi.org/10.1002/jsfa.90310.1002/jsfa.903Abierto DOISearch in Google Scholar

24. https://www.raw-food-health.net/Organic-Raw-Food-Diet.htmlSearch in Google Scholar

25. Worthington V. (2001). Nutritional quality of organic versus conventional fruits, vegetables, and grains. Journal on Complementary & Alternative Medicine, 7(2), 161-173, https://doi.org/10.1089/10762800130030369110.1089/107628001300303691Abierto DOISearch in Google Scholar

26. Igwemmar N.C., Kolawole S.A. & Imran I.A. (2013). Effect of heating on vitamin C content of some selected vegetables. International Journal of Scientific & Technology Research, 2(11), 209-212.Search in Google Scholar

27. Singh P.N., Sabate J. & Fraser G.E. (2003). Does low meat consumption increase life expectancy in humans? American Journal of Clinical Nutrition, 78, 526S—32S, https://doi.org/10.1093/ajcn/78.3.526S10.1093/ajcn/78.3.526S12936945Abierto DOISearch in Google Scholar

28. Sabate J. (2003). The contribution of vegetarian diets to human health. Forum Nutrition, 56, 218-220, https://doi.org/10.1093/ajcn/78.3.502S.10.1093/ajcn/78.3.502S12936940Abierto DOISearch in Google Scholar

29. Chandra S., Kumar M., Mahindrakar A. N. & Shinde L.P. (2015). Effects of Household Processing on reduction of Pesticide Residues in Brinjal and Okra. International Journal of Advances in Pharmacy, Biology and Chemistry, 4(1), 98-102.Search in Google Scholar

30. Tuso P. (2013). Nutritional update for physicians: Plant-based diets. The Permanente Journal, 172, 61-86, https://doi.org/10.7812/TPP/12-085.10.7812/TPP/12-085366228823704846Abierto DOISearch in Google Scholar

31. Dolan L. C., Matulka R.A. & Burdock G.A. (2010). Naturally Occurring Food Toxins. Toxins, 2, 2289-2332, https://doi.org/10.3390/toxins209228910.3390/toxins2092289Abierto DOISearch in Google Scholar

32. Shaul P. W., Mineo C. (2004). HDL action on the vascular wall: is the answer NO?. Journal of Clinical Investigation, 113, 509–513, https://doi.org/10.1172/JCI21072.10.1172/JCI21072Abierto DOISearch in Google Scholar

33. Pezeshki A., Zapata R.C., Singh A., Yee N.J.& Chelikani P.K. (2016). Low protein diets produce divergent effects on energy balance. Scientific Reports, 6:25145, https://doi.org/10.1038/srep25145.10.1038/srep25145Abierto DOISearch in Google Scholar

34. Donaldson M.S., Speight N. & Loomis S. (2001). Fibromyalgia syndrome improved using a mostly raw vegetarian diet: an observational study. BMC Complementary Alternative Medicine, 1, 7, https://doi.org/10.1186/1472-6882-1-7.10.1186/1472-6882-1-7Abierto DOISearch in Google Scholar

35. Fontana L., Shew J.L., Holloszy J.O., Villareal D.T. (2005). Low bone mass in subjects on a long-term raw vegetarian diet. Archives of Internal Medicine, 165(6), 684-689, https://doi.org/10.1001/archinte.165.6.68410.1001/archinte.165.6.684Abierto DOISearch in Google Scholar

36. Gąstoł M., Domagała-Świątkiewicz I. & Krośniak M. (2012). Organic versus conventional–a comparative study on quality and nutritional value of fruit and vegetable juices. Journal of Biological Agriculture & Horticulture, 27(3-4), 310-319, https://doi.org/10.1080/01448765.2011.648726.10.1080/01448765.2011.648726Abierto DOISearch in Google Scholar

37. Herrmann W., Geisel J. (2003). Vegetarian lifestyle and monitoring of vitamin B-12 status. Clinica Chimica Acta, 326 (1-2), 47–59, https://doi.org/10.1016/S0009-8981(02)00307-8.10.1016/S0009-8981(02)00307-8Abierto DOISearch in Google Scholar

38. Hoffmann I. & Leitzmann C. (2000). Raw food diet: health benefits and risks. In: Vegetables, Fruits, and Herbsin Health Promotion. Watson, R. R., Editure CRC Press, Boca Raton, FL, https://doi.org/10.1201/978142004254210.1201/9781420042542Abierto DOISearch in Google Scholar

39. Hozbor M.C., Saiz A.I., Yeannes M.I. & Fritz R. (2006). Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata), LWT-Food Science and Technology, 39, 99–104, https://doi.org/10.1016/j.lwt.2004.12.008.10.1016/j.lwt.2004.12.008Abierto DOISearch in Google Scholar

40. https://www.nutritioned.org/types-of-diets.html.Search in Google Scholar

41. Leitzmann C. (2003). Nutrition ecology: the contribution of vegetarian diets. American Journal of Clinical Nutrition, 78(3 Suppl), 657S-659S, https://doi.org/10.1093/ajcn/78.3.657S.10.1093/ajcn/78.3.657S12936962Abierto DOISearch in Google Scholar

Artículos recomendados de Trend MD

Planifique su conferencia remota con Sciendo