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References
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices

Vegetables

Fruits

Seafood

Nuts & Seeds

Beans & Legumes

Poultry & Meats

Eggs & Dairy

Grains

Herbs & Spices

Beet greens references

  • Carter P, Gray LJ, Troughton J, et al. Fruit and vegetable intake and incidence of type 2 diabetes mellitus: systematic review and meta-analysis. BMJ. 2010 Aug 18;341:c4229. doi: 10.1136/bmj.c4229.
  • Freidig AK and Goldman IL. Variation in Oxalic Acid Content among Commercial Table Beet Cultivars and Related Crops. Journal of the American Society for Horticultural Science JASHS January 2011 vol. 136 no. 1, pages 54-60.
  • He FJ, Nowson CA, Lucas M, MacGregor GA. Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. J Hum Hypertens. 2007; 21:717—28.
  • Hung HC, Joshipura KJ, Jiang R, et al. Fruit and vegetable intake and risk of major chronic disease. J Natl Cancer Inst. 2004; 96:1577—84.
  • Lucarini M, Lanzi S, D'Evoli L et al. Intake of vitamin A and carotenoids from the Italian population--results of an Italian total diet study. Int J Vitam Nutr Res. 2006 May;76(3):103-9.
  • Norat T, Aune D, Chan D, et al. Fruits and vegetables: updating the epidemiologic evidence for the WCRF/AICR lifestyle recommendations for cancer prevention.
  • Cancer Treat Res. 2014;159:35-50.
  • Olivares M, Pizarro F, de Pablo S, et al. Iron, zinc, and copper: contents in common Chilean foods and daily intakes in Santiago, Chile. Nutrition, Volume 20, Issue 2, February 2004, Pages 205-212.
  • Pennington JAT and Fisher RA. Food component profiles for fruit and vegetable subgroups. Journal of Food Composition and Analysis, Volume 23, Issue 5, August 2010, Pages 411-418.
  • Rao AV and Rao LG. Carotenoids and human health. Pharmacological Research, Volume 55, Issue 3, March 2007, Pages 207-216.
  • Simpson TS, Savage GP, Sherlock R, et al. Oxalate content of silver beet leaves (Beta vulgaris var. cicla) at different stages of maturation and the effect of cooking with different milk sources. J Agric Food Chem. 2009 Nov 25;57(22):10804-8. doi: 10.1021/jf902124w.
  • Song W, Derito CM, Liu MK et al. Cellular antioxidant activity of common vegetables. J Agric Food Chem. 2010 Jun 9;58(11):6621-9.
  • Titchenal CA and Dobbs J. A system to assess the quality of food sources of calcium.
  • Journal of Food Composition and Analysis, Volume 20, Issue 8, December 2007, Pages 717-724.
  • van Jaarsveld P, Faber M, van Heerden I, et al. Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes. Journal of Food Composition and Analysis, Volume 33, Issue 1, February 2014, Pages 77-84.
  • Wang C, Riedl KM, Schwartz SJ etl al. Fate of folates during vegetable juice processing — Deglutamylation and interconversion. Food Research International, Volume 53, Issue 1, August 2013, Pages 440-448.

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