In diesem digitalen Quellenverzeichnis finden Sie die 668 Literaturangaben zum Buch „90 plus und fit wie ein Turnschuh“.
Die Sammlung umfasst wissenschaftliche Originalarbeiten, Übersichtsarbeiten, Leitlinien sowie weiterführende Fachliteratur. Soweit vorhanden, sind die Veröffentlichungen über ihre DOI oder die jeweilige Internetadresse direkt erreichbar.
Über die Suchfunktion können Sie gezielt nach Quellen-Nummern, Autoren oder Veröffentlichungstiteln suchen.
668 Quellen gefunden · Anzeige 201–220
Monteiro CA, Cannon G, Levy RB, Moubarac JC, Louzada ML, Rauber F, et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutr. 2019 Apr;22(5):936–41. DOI: 10.1017/S1368980018003762
Originalquelle öffnen ↗Monteiro CA, Cannon G, Moubarac JC, Levy RB, Louzada MLC, Jaime PC. The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutr. 2018 Jan;21(1):5–17. DOI: 10.1017/S1368980017000234
Originalquelle öffnen ↗Braesco V, Souchon I, Sauvant P, Haurogné T, Maillot M, Féart C, et al. Ultra-processed foods: how functional is the NOVA system? Eur J Clin Nutr. 2022 Sep;76(9):1245–53. DOI: 10.1038/s41430-022-01099-1
Originalquelle öffnen ↗Sanjari SS, Jahn S, Boztug Y. Dual-process theory and consumer response to front-of-package nutrition label formats. Nutrition Reviews. 2017 Nov 1;75(11):871–82. DOI: 10.1093/nutrit/nux043
Originalquelle öffnen ↗Lane MM, Gamage E, Du S, Ashtree DN, McGuinness AJ, Gauci S, et al. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses. BMJ. 2024 Feb 28;e077310. DOI: 10.1136/bmj-2023-077310
Originalquelle öffnen ↗Xia LLCH, Girerd N, Lamiral Z, Duarte K, Merckle L, Leroy C, et al. Association between ultra-processed food consumption and inflammation: insights from the STANISLAS cohort. Eur J Nutr. 2025 Mar;64(2):94. DOI: 10.1007/s00394-025-03607-y
Originalquelle öffnen ↗Juul F, Vaidean G, Parekh N. Ultra-processed Foods and Cardiovascular Diseases: Potential Mechanisms of Action. Advances in Nutrition. 2021 Sep;12(5):1673–80. DOI: 10.1093/advances/nmab049
Originalquelle öffnen ↗Ferrucci L, Levine ME, Kuo PL, Simonsick EM. Time and the Metrics of Aging. Circulation Research. 2018 Sep 14;123(7):740–4. DOI: 10.1161/CIRCRESAHA.118.312816
Originalquelle öffnen ↗Yuan C, Joh HK, Wang QL, Zhang Y, Smith-Warner SA, Wang M, et al. Sugar-sweetened beverage and sugar consumption and colorectal cancer incidence and mortality according to anatomic subsite. The American Journal of Clinical Nutrition. 2022 Jun;115(6):1481–9. DOI: 10.1093/ajcn/nqac040
Originalquelle öffnen ↗Lane MM, Davis JA, Beattie S, Gómez‐Donoso C, Loughman A, O’Neil A, et al. Ultraprocessed food and chronic noncommunicable diseases: A systematic review and meta‐analysis of 43 observational studies. Obesity Reviews. 2021 Mar;22(3):e13146. DOI: 10.1111/obr.13146
Originalquelle öffnen ↗Porter HL, Brown CA, Roopnarinesingh X, Giles CB, Georgescu C, Freeman WM, et al. Many chronological aging clocks can be found throughout the epigenome: Implications for quantifying biological aging. Aging Cell. 2021 Nov;20(11):e13492. DOI: 10.1111/acel.13492
Originalquelle öffnen ↗Goodpaster BH, Sparks LM. Metabolic Flexibility in Health and Disease. Cell Metabolism. 2017 May;25(5):1027–36. DOI: 10.1016/j.cmet.2017.04.015
Originalquelle öffnen ↗Singh R, Barden A, Mori T, Beilin L. Advanced glycation end-products: a review. Diabetologia. 2001 Feb 5;44(2):129–46. DOI: 10.1007/s001250051591
Originalquelle öffnen ↗Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans Fatty Acids and Cardiovascular Disease. N Engl J Med. 2006 Apr 13;354(15):1601–13. DOI: 10.1056/NEJMra054035
Originalquelle öffnen ↗Cederbaum AI. Alcohol Metabolism. Clinics in Liver Disease. 2012 Nov;16(4):667–85. DOI: 10.1016/j.cld.2012.08.002
Originalquelle öffnen ↗Haseeb S, Alexander B, Baranchuk A. Wine and Cardiovascular Health: A Comprehensive Review. Circulation. 2017 Oct 10;136(15):1434–48. DOI: 10.1161/CIRCULATIONAHA.117.030387
Originalquelle öffnen ↗Lijinsky W. N-Nitroso compounds in the diet. Mutation Research/Genetic Toxicology and Environmental Mutagenesis. 1999 Jul;443(1–2):129–38. DOI: 10.1016/S1383-5742(99)00015-0
Originalquelle öffnen ↗Wolk A. Potential health hazards of eating red meat. J Intern Med. 2017 Feb;281(2):106–22. DOI: 10.1111/joim.12543
Originalquelle öffnen ↗Johnston BC, Zeraatkar D, Han MA, Vernooij RWM, Valli C, El Dib R, et al. Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium. Ann Intern Med. 2019 Nov 19;171(10):756–64. DOI: 10.7326/M19-1621
Originalquelle öffnen ↗Timlin D, McCormack JM, Kerr M, Keaver L, Simpson EEA. Are dietary interventions with a behaviour change theoretical framework effective in changing dietary patterns? A systematic review. BMC Public Health. 2020 Dec;20(1):1857. DOI: 10.1186/s12889-020-09985-8
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