Health and environmental benefits of the CSIRO total wellbeing diet

Nutrition and Dietetics

Volumn 65, Issue 3, 2008, Pages 232-233

  Noakes, Manny ^a   Clifton, Peter ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 50249116747     PISSN: 14466368     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1747-0080.2008.00300.x     Document Type: Letter

References (9)

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2. National Health and Medical Research Council. Dietary Guidelines for Australian Adults. Endorsed 10 April 2003. Available from URL: http://www.nhmrc.gov.au/publications/synopses/_files/n33.pdf
3. Clifton PM, Keogh JB, Noakes M. Long-term effects of a high-protein weight-loss diet. Am J Clin Nutr 2008; 87: 23-9.
4. Noakes M, Keogh JB, Foster PR, Clifton PM. Effect of an energy-restricted, high-protein, low-fat diet relative to a conventional high-carbohydrate, low-fat diet on weight loss, body composition, nutritional status, and markers of cardiovascular health in obese women. Am J Clin Nutr 2005; 81: 1298-306.
5. Thorpe MP, Jacobson EH, Layman DK, He X, Kris-Etherton PM, Evans EM. A diet high in protein, dairy, and calcium attenuates bone loss over twelve months of weight loss and maintenance relative to a conventional high-carbohydrate diet in adults. J Nutr 2008; 138: 1096-100.
6. Norat T, Bingham S, Ferrari P et al. Meat, fish, and colorectal cancer risk: The European Prospective Investigation into cancer and nutrition. J Natl Cancer Inst 2005; 97: 906-16.
7. Toden S, Bird AR, Topping DL, Conlon MA. Differential effects of dietary whey, casein and soya on colonic DNA damage and large bowel SCFA in rats fed diets low and high in resistant starch. Br J Nutr 2007; 97: 535-43.
8. Baghurst K. Red meat consumption in Australia: Intakes, contributions to nutrient intake and associated dietary patterns. Eur J Cancer Prev 1999; 8: 185-91.
9. Lenzen M, Dey C. Economic, energy and greenhouse emissions impact of some consumer choice, technology and government outlay options. Energy Econ 2002; 24: 377-403.