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V. Lakin, P. Haggarty, D. R. Abramovich, et al., “Dietary Intake and Tissue Concentration of Fatty Acids in Omnivore, Vegetarian and Diabetic Pregnancy,”
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1
Committee on Nutrition, American Academy of Pediatrics, Pediatric Nutrition Handbook, 6th ed. (Elk Grove, IL: American Academy of Pediatrics, 2009), 114–32.

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M. A. Mendez, M. S. Anthony, and L. Arab, “Soy-Based Formulae and Infant Growth and Development: A Review,”
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V. Messina and A. R. Mangels, “Considerations in Planning Vegan Diets: Children,”
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K. C. Janelle and S. I. Barr, “Nutrient Intakes and Eating Behavior Scores of Vegetarian and Nonvegetarian Women,”
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W. W. Campbell, “Synergistic Use of Higher-Protein Diets or Nutritional Supplements with Resistance Training to Counter Sarcopenia,”
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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,”
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J. Norris, “Disease Markers of Vegetarians,”
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A. N. Donaldson, “The Relation of Protein Foods to Hypertension,”
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G. E. Fraser, “Vegetarian Diets: What Do We Know of Their Effects on Common Chronic Diseases?”
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P. N. Appleby, G. K. Davey, and T. J. Key, “Hypertension and Blood Pressure among Meat Eaters, Fish Eaters, Vegetarians and Vegans in EPIC-Oxford,”
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E. A. Spencer, P. N. Appleby, G. K. Davey, and T. J. Key, “Diet and Body Mass Index in 38000 EPIC-Oxford Meat-eaters, Fish-eaters, Vegetarians and Vegans,”
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P. W. Siri-Tarino, Q. Sun, F. B. Hu, and R. M. Krauss, “Meta-analysis of Prospective Cohort Studies Evaluating the Association of Saturated Fat with Cardiovascular Disease,”
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3
F. B. Hu, “Diet and Lifestyle Influences on Risk of Coronary Heart Disease,”
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J. Sabate, K. Oda, and E. Ros, “Nut Consumption and Blood Lipid Levels: A Pooled Analysis of 25 Intervention Trials,”
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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,”
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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,”
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14
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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,”
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17
R. D. Mattes and M. L. Dreher, “Nuts and Healthy Body Weight Maintenance Mechanisms,”
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M. A. Tarnopolsky, J. D. MacDougall, and S. A. Atkinson, “Influence of Protein Intake and Training Status on Nitrogen Balance and Lean Body Mass,”
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4
Ibid.

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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,”
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R. C. Harris, G. Jones, C. A. Hill, et al., “The Carnosine Content of V Lateralis in Vegetarians and Omnivores,” abstract in
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2
L. E. Murray-Kolb, R. Welch, E. C. Theil, and J. L. Beard, “Women with Low Iron Stores Absorb Iron from Soybeans,”
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3
R. P. Heaney, C. M. Weaver, and M. L. Fitzsimmons, “Soybean Phytate Content: Effect on Calcium Absorption,”
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4
Y. Zhao, B. R. Martin, and C. M. Weaver, “Calcium Bioavailability of Calcium Carbonate Fortified Soymilk is Equivalent to Cow’s Milk in Young Women,”
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5
B. Lonnerdal, “Soybean Ferritin: Implications for Iron Status of Vegetarians,”
American Journal of Clinical Nutrition
89 (2009): S1680–S1685.

6
Zhao, Martin, and Weaver, “Calcium Bioavailability,” 2379–82.

7
A. L. Tang, K. Z. Walker, G. Wilcox, B. J. Strauss, J. F. Ashton, and L. Stojanovska, “Calcium Absorption in Australian Osteopenic Post-menopausal Women: An Acute Comparative Study of Fortified Soymilk to Cows’ Milk,”
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T. Oseni, R. Patel, J. Pyle, and V. C. Jordan, “Selective Estrogen Receptor Modulators and Phytoestrogens,”
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9
M. Heringa, “Review on Raloxifene: Profile of a Selective Estrogen Receptor Modulator,”
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K. D. Setchell, N. M. Brown, and E. Lydeking-Olsen, “The Clinical Importance of the Metabolite Equol: A Clue to the Effectiveness of Soy and Its Isoflavones,”
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132 (2002): 3577–84.

11
K. D. Setchell and S. J. Cole, “Method of Defining Equol-Producer Status and Its Frequency Among Vegetarians,”
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12
D. J. Jenkins, A. Mirrahimi, K. Srichaikul, et al., “Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displacement Mechanisms,”
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