La nueva dieta sostenible para los españoles 8 (el espejismo vegetal)

A todos nos encantaría que la fisiología, la naturaleza y la evolución, aparte de sabias, también fueran indulgentes y compasivas, pero… no. Y ojalá el sol, el aire, el agua y el amor pudieran suplir nuestros requerimientos de todos los nutrientes esenciales que nos mantienen vivos, enérgicos, sagaces y felices, pero… tampoco.

Contenido adicional restringido. Para acceder a él, elige tu recorrido y adquiere tu dorsal.


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Referencias

(por orden de aparición)

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Bernstein, A. M., Pan, A., Rexrode, K. M., Stampfer, M., Hu, F. B., Mozaffarian, D., & Willett, W. C. (2012). Dietary protein sources and the risk of stroke in men and women. Stroke, 43(3), 637-644. https://doi.org/10.1161/STROKEAHA.111.633404

Struijk, E. A., Hu, F. B., … Willett, W. C., & Lopez-Garcia, E. (2022). Protein intake and risk of frailty among older women in the Nurses’ Health Study. Journal of Cachexia, Sarcopenia and Muscle, 13(3), 1752-1761. https://doi.org/10.1002/jcsm.12972

Struijk, E. A., Fung, T. T., Sotos-Prieto, M., Rodriguez-Artalejo, F., Willett, W. C., Hu, F. B., & Lopez-Garcia, E. (2022). Red meat consumption and risk of frailty in older women. Journal of Cachexia, Sarcopenia and Muscle, 13(1), 210-219. https://doi.org/10.1002/jcsm.12852

Yeh, T.-S., …, D., & Willett, W. C. (2022). Long-term dietary protein intake and subjective cognitive decline in US men and women. The American Journal of Clinical Nutrition, 115(1), 199-210. https://doi.org/10.1093/ajcn/nqab236

Grammatikopoulou, M. G., … & Bogdanos, D. P. (2020). To Keto or Not to Keto? A Systematic Review of Randomized Controlled Trials Assessing the Effects of Ketogenic Therapy on Alzheimer Disease. Advances in Nutrition (Bethesda, Md.), 11(6), 1583-1602. https://doi.org/10.1093/advances/nmaa073

Shams-White, …, & Weaver, C. M. (2017). Dietary protein and bone health: A systematic review and meta-analysis from the National Osteoporosis Foundation. The American Journal of Clinical Nutrition, 105(6), 1528-1543. https://doi.org/10.3945/ajcn.116.145110

Bouvard, V., … & International Agency for Research on Cancer Monograph Working Group. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet. Oncology, 16(16), 1599-1600. https://doi.org/10.1016/S1470-2045(15)00444-1

Klurfeld, D. M. (2015). Research gaps in evaluating the relationship of meat and health. Meat Science, 109, 86-95. https://doi.org/10.1016/j.meatsci.2015.05.022

Oostindjer, M., Alexander, J., … Egelandsdal, B. (2014). The role of red and processed meat in colorectal cancer development: A perspective. Meat Science, 97(4), 583-596. https://doi.org/10.1016/j.meatsci.2014.02.011

Dmitrieva-Posocco, O., … Levy, M. (2022). β-Hydroxybutyrate suppresses colorectal cancer. Nature, 605(7908), 160-165. https://doi.org/10.1038/s41586-022-04649-6

Huang, J., … J., Sinha, R., … & Albanes, D. (2020). Association Between Plant and Animal Protein Intake and Overall and Cause-Specific Mortality. JAMA Internal Medicine, 180(9), 1173-1184. https://doi.org/10.1001/jamainternmed.2020.2790