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16.11 Essential Nutrients References

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Bourre, J. M. (2006b). Effects of nutrients (in food) on the structure and function of the nervous system: Update on dietary requirements for brain. Part 2: Macronutrients. Journal of Nutrition Health and Aging, 10(5), 386-399.

Bouvard, V., Loomis, D., Guyton, K. Z., Grosse, Y., El Ghissassi, F., Benbrahim-Tallaa, L., … & Straif, K. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599-1600.

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Colussi, G., Catena, C., Novello, M., Bertin, N., & Sechi, L. A. (2017). Impact of omega-3 polyunsaturated fatty acids on vascular function and blood pressure: Relevance for cardiovascular outcomes. Nutrition, Metabolism & Cardiovascular Diseases, 27(3), 191-200. doi: 10.1016/j.numecd.2016.07.011G.

Cuenca-Sánchez, M., Navas-Carrillo, D., & Orenes-Piñero3, E. (2015). Controversies surrounding high-protein diet intake: Satiating effect and kidney and bone health. Advances in Nutrition, 6(34), 260–266. doi:10.3945/an.114.007716.

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DiNicolantonio, J. J., Lucan, S. C., & O’Keefe, J. H. (2016, Mar-Apr). The evidence for saturated fat and for sugar related to coronary heart disease. Progress in Cardiovascular Diseases, 58(5), 464-72. doi: 10.1016/j.pcad.2015.11.006.

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Harvard T. H. Chan School of Public Health (2015b). The nutrition source: Healthy eating plate. Retrieved February 12, 2019.

Harvard T. H. Chan School of Public Health. (2015c). The nutrition source: Protein. Retrieved January 15, 2019.

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McCullough, M. L., Feskanich, D., Stampfer, M. J., Giovannucci, E. L., Rimm, E. B., Hu, F. B., … & Willett, W. C. (2002). Diet quality and major chronic disease risk in men and women: Moving toward improved dietary guidance. The American Journal of Clinical Nutrition, 76(6), 1261-1271.

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