Vegan for Life (33 page)

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The Dietitian’s Guide to Vegetarian Diets
, 3rd ed. (Sudbury, MA: Jones and Bartlett, 2010), 530–54.

3
G. K. Davey, E. A. Spencer, P. N. Appleby, N. E. Allen, K. H. Knox, and T. J. Key, “EPIC-Oxford: Lifestyle Characteristics and Nutrient Intakes in a Cohort of 33,883 Meat-eaters and 31,546 Non-meat-eaters in the UK,”
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4
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Calcified Tissue International
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2
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5
R. Elango, M. A. Humayun, R. O. Ball, and P. B. Pencharz, “Evidence that Protein Requirements Have Been Significantly Underestimated,”
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2
R. Carmel, D. S. Karnaze, and J. M. Weiner, “Neurologic Abnormalities in Cobalamin Deficiency are Associated with Higher Cobalamin ‘Analogue’ Values than are Hematologic Abnormalities,”
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3
K. Yamada, Y. Yamada, M. Fukuda, S. Yamada. “Bioavailability of Dried Asa-Kusanori (porphyra tenera) as a Source of Cobalamin (Vitamin B12),”
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4
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W. J. Craig and A. R. Mangels, “Position of the American Dietetic Association: Vegetarian Diets,”
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European Heart Journal
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7
F. Van Dam, W. A. Van Gool, “Hyperhomocysteinemia and Alzheimer’s Disease: A Systematic Review,”
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8
A. M. Molloy, P. N. Kirke, J. F. Troendle, et al., “Maternal Vitamin B12 Status and Risk of Neural Tube Defects in a Population with High Neural Tube Defect Prevalence and No Folic Acid Fortification,”
Pediatrics
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9
Jack Norris, “Mild B12 Deficiency–Elevated Homocysteine,”
www.veganhealth.org/b12/hcy
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10
L. H. Allen, “How Common Is Vitamin B-12 Deficiency?”
American Journal of Clinical Nutrition
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11
B. D. Hokin and T. Butler, “Cyanocobalamin (Vitamin B-12) Status in Seventh-day Adventist Ministers in Australia,”
American Journal of Clinical Nutrition
70, suppl. no. 3 (1999): S576–S578.

12
Robert Mason, “Afarensis May Have Eaten Meat: So What?” August 4, 2010,
http://paleovegan.blogspot.com/2010/08/afarensis-may-have-used-stone-tools-so.html
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13
Tom Billings, “Comparative Anatomy and Physiology Brought Up to Date,”
http://www.beyondveg.com/billings-t/comp-anat/comp-anat-9e.shtml
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1
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American Journal of Clinical Nutrition
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2
R. Mangels, V. Messina, and M. Messina,
The Dietitian’s Guide to Vegetarian Diets
, 3rd ed. (Sudbury, MA: Jones and Bartlett, 2010), 520–29.

3
D. Feskanich, W. C. Willett, M. J. Stampfer, and G. A. Colditz, “Milk, Dietary Calcium, and Bone Fractures in Women: A 12-Year Prospective Study,”
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4
H. A. Bischoff-Ferrari, B. Dawson-Hughes, J. A. Baron, et al., “Calcium Intake and Hip Fracture Risk in Men and Women: A Meta-Analysis of Prospective Cohort Studies and Randomized Controlled Trials,”
American Journal of Clinical Nutrition
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5
B. M. Tang, G. D. Eslick, C. Nowson, C. Smith, and A. Bensoussan, “Use of Calcium or Calcium in Combination with Vitamin D Supplementation to Prevent Fractures and Bone Loss in People Aged 50 Years and Older: A Meta-Analysis,”
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6
B. J. Abelow, T. R. Holford, and K. L. Insogna, “Cross-Cultural Association between Dietary Animal Protein and Hip Fracture: A Hypothesis,”
Calcified Tissue International
50, no. 1 (1992): 14–18.

7
R. J. Wetzsteon, J. M. Hughes, B. C. Kaufman, et al., “Ethnic Differences in Bone Geometry and Strength Are Apparent in Childhood,”
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8
K. G. Faulkner, S. R. Cummings, D. Black, L. Palermo, C. C. Gluer, and H. K. Genant, “Simple Measurement of Femoral Geometry Predicts Hip Fracture: The Study of Osteoporotic Fractures,”
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9
M. Russell-Aulet, J. Wang, J. C. Thornton, E. W. Colt, and R. N. Pierson, Jr., “Bone Mineral Density and Mass in a Cross-Sectional Study of White
and Asian Women,”
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10
H. Spencer, L. Kramer, M. DeBartolo, C. Norris, and D. Osis, “Further Studies of the Effect of a High-Protein Diet as Meat on Calcium Metabolism,”
American Journal of Clinical Nutrition
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11
J. E. Kerstetter, K. O. O’Brien, and K. L. Insogna, “Dietary Protein Affects Intestinal Calcium Absorption,”
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12
J. E. Kerstetter, A. C. Looker, and K. L. Insogna, “Low Dietary Protein and Low Bone Density,”
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13
M. A. Schurch, R. Rizzoli, D. Slosman, L. Vadas, P. Vergnaud, and J. P. Bonjour, “Protein Supplements Increase Serum Insulin-like Growth Factor-I Levels and Attenuate Proximal Femur Bone Loss in Patients with Recent Hip Fracture: A Randomized, Double-blind, Placebo-controlled Trial,”
Annals of Internal Medicine
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14
Ibid.

15
P. Appleby, A. Roddam, N. Allen, and T. Key, “Comparative Fracture Risk in Vegetarians and Nonvegetarians in EPIC-Oxford,”
European Journal of Clinical Nutrition
61, no. 12 (2007): 1400–06.

16
C. M. Weaver and K. L. Plawecki, “Dietary Calcium: Adequacy of a Vegetarian Diet,”
American Journal of Clinical Nutrition
59, suppl. no. 5 (1994): S1238–S1241.

17
G. Schwalfenberg, “Not Enough Vitamin D: Health Consequences for Canadians,”
Canadian Family Physician
53, no. 5 (2007): 841–54.

18
L. A. Armas, B. W. Hollis, and R. P. Heaney, “Vitamin D2 is Much Less Effective than Vitamin D3 in Humans,”
Journal of Clinical Endocrinology and Metabolism
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19
M. F. Holick, R. M. Biancuzzo, T. C. Chen, E. K. Klein, A. Young, D. Bibuld, R. Reitz, W. Salameh, A. Ameri, and A. D. Tannenbaum, “Vitamin D2 Is as Effective as Vitamin D3 in Maintaining Circulating Concentrations of 25-Hydroxyvitamin D,”
Journal of Clinical Endocrinology and Metabolism
93, no. 3 (2008): 677–81.

20
T. A. Outila, M. U. Karkkainen, R. H. Seppanen, and C. J. Lamberg-Allardt, “Dietary Intake of Vitamin D in Premenopausal, Healthy Vegans Was Insufficient to Maintain Concentrations of Serum 25-Hydroxyvitamin D and Intact Parathyroid Hormone within Normal Ranges During the Winter in Finland,”
Journal of the American Dietetic Association
100, no. 4 (2000): 434–41.

21
B. L. Specker, B. Valanis, V. Hertzberg, N. Edwards, and R. C. Tsang, “Sunshine Exposure and Serum 25-Hydroxyvitamin D Concentrations in Exclusively Breast-fed Infants,”
Journal of Pediatrics
107, no. 3 (1985): 372–76.

22
T. L. Clemens, J. S. Adams, S. L. Henderson, and M. F. Holick, “Increased Skin Pigment Reduces the Capacity of Skin to Synthesise Vitamin D3,”
Lancet
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23
M. F. Holick, L. Y. Matsuoka, and J. Wortsman, “Age, Vitamin D, and Solar Ultraviolet,”
Lancet
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1
U. J. Jung, C. Torrejon, A. P. Tighe, and R. J. Deckelbaum, “N-3 Fatty Acids and Cardiovascular Disease: Mechanisms Underlying Beneficial Effects,”
American Journal of Clinical Nutrition
87, no. 6 (2008): S2003–S2009.

2
M. C. Morris, D. A. Evans, J. L. Bienias, et al., “Consumption of Fish and N-3 Fatty Acids and Risk of Incident Alzheimer’s Disease,”
Archives of Neurology
60, no. 7 (2003): 940–46.

3
P. Y. Lin and K. P. Su, “A Meta-analytic Review of Double-Blind, Placebo-Controlled Trials of Antidepressant Efficacy of Omega-3 Fatty Acids,”
Journal of Clinical Psychiatry
68, no. 7 (2007): 1056–61.

4
N. Mann, Y. Pirotta, S. O’Connell, D. Li, F. Kelly, and A. Sinclair, “Fatty Acid Composition of Habitual Omnivore and Vegetarian Diets,”
Lipids
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5
D. Mezzano, X. Munoz, C. Martinez, et al., “Vegetarians and Cardiovascular Risk Factors: Hemostasis, Inflammatory Markers and Plasma Homocysteine,”
Journal of Thrombosis and Haemostasis
81, no. 6 (1999): 913–17.

6
D. Mezzano, K. Kosiel, C. Martínez, A. Cuevas, O. Panes, E. Aranda, P. Strobel, D. D. Pérez, J. Pereira, J. Rozowski, and F. Leighton, “Cardiovascular Risk Factors in Vegetarians: Normalization of Hyperhomocysteinemia with Vitamin B12 and Reduction of Platelet Aggregation with N-3 Fatty Acids,”
Thrombosis Research
100, no. 3 (2000): 153–60.

7
T. A. Sanders and F. Roshanai, “Platelet Phospholipid Fatty Acid Composition and Function in Vegans Compared with Age-and Sex-Matched Omnivore Controls,”
European Journal of Clinical Nutrition
46, no. 11 (1992): 823–31.

8
T. J. Key, G. E. Fraser, M. Thorogood, et al., “Mortality in Vegetarians and Nonvegetarians: Detailed Findings from a Collaborative Analysis of 5 Prospective Studies,”
American Journal of Clinical Nutrition
70, suppl. no. 3 (1999): S516–S524.

9
R. Mangels, V. Messina, and M. Messina,
The Dietitian’s Guide to Vegetarian Diets
, 3rd ed. (Sudbury, MA: Jones and Bartlett, 2010), 517–19.

10
E. Cho, S. Hung, W. C. Willett, et al., “Prospective Study of Dietary Fat and the Risk of Age-Related Macular Degeneration,”
American Journal of Clinical Nutrition
73, no. 2 (2001): 209–18.

11
Z. Lloyd-Wright, R. Preston, R. Gray, et al., “Randomized Placebo Controlled Trial of a Daily Intake of 200 mg Docasahexanoic Acid in Vegans,” abstract in
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12
J. A. Conquer and B. J. Holub, “Supplementation with an Algae Source of Docosahexaenoic Acid Increases (N-3) Fatty Acid Status and Alters Selected Risk Factors for Heart Disease in Vegetarian Subjects,”
Journal of Nutrition
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13
Interim Summary of Conclusions and Dietary Recommendations on Total Fat and Fatty Acids: From the Joint FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition, 10–14, November 2008, WHO, Geneva.
http://www.who.int/nutrition/topics/FFA_summary_rec_conclusion.pdf
.

1
R. Mangels, V. Messina, and M. Messina,
The Dietitian’s Guide to Vegetarian Diets
, 3rd ed. (Sudbury, MA: Jones and Bartlett, 2010), 530–35.

2
Centers for Disease Control and Prevention, “Iron Deficiency—United States, 1999–2000,”
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3
S. Seshadri, A. Shah, and S. Bhade, “Haematologic Response of Anaemic Preschool Children to Ascorbic Acid Supplementation,”
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4
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5
J. D. Cook, S. A. Dassenko, and S. R. Lynch, “Assessment of the Role of Nonheme-Iron Availability in Iron Balance,”
American Journal of Clinical Nutrition
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