Челюсти. Научное исследование о взаимосвязи между зубами, мозгом и кишечником + 40-дневный план питания, который поможет вернуть в норму здоровье рот

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2. Keys, Ancel, Alessandro Mienotti, Mariti J. Karvonen, Christ Aravanis, Henry Blackburn, Ratko Buzina, B. S. Djordjevic, et al. “The diet and 15-year death rate in the seven countries study.” American journal of epidemiology 124, no. 6 (1986): 903–915.

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11. Sachdeva, Amit, Christopher P. Cannon, Prakash C. Deedwania, Kenneth A. LaBresh, Sidney C. Smith, David Dai, Adrian Hernandez, and Gregg C. Fonarow. “Lipid levels in patients hospitalized with coronary artery disease: an analysis of 136,905 hospitalizations in Get with the Guidelines.” American heart journal 157, no. 1 (2009): 111–117.

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13. Siri-Tarino, Patty W., Qi Sun, Frank B. Hu, and Ronald M. Krauss. “Saturated fat, carbohydrate, and cardiovascular disease.” American journal of clinical nutrition 91, no. 3 (2010): 502–509.

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16. For the term “Snackwell’s phenomenon,” see Tamar Haspel, “Stealth shopping: insider tips for finding and buying the healthiest groceries,” Prevention, February 2005, 57, 208. The actual product name is SnackWell’s.

17. Hazan, Marcella. The Essentials of Classic Italian Cooking. London: Boxtree, 2011.

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19. Kris-Etherton, Penny M., William S. Harris, and Lawrence J. Appel. “Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease.” Circulation 106, no. 21 (2002): 2747–2757.

20. Mohebi-Nejad, Azin, and Behnood Bikdeli. “Omega-3 supplements and cardiovascular diseases.” Tanaffos 13, no. 1 (2014): 6.

21. Simopoulos, Artemis P. “The importance of the ratio of omega-6/omega-3 essential fatty acids.” Biomedicine & pharmacotherapy 56, no. 8 (2002): 365–379.

22. “What Is Cholesterol?” National Heart Lung and Blood Institute, U.S. Department of Health and Human Services, 12 Nov. 2013, www.nhlbi.nih.gov/ health/health-topics/topics/hbc. Accessed 10 June 2016.

23. Lecerf, Jean-Michel, and Michel De Lorgeril. “Dietary cholesterol: from physiology to cardiovascular risk.” British journal of nutrition 106, no. 01 (2011): 6–14.