References
- Adom KK, Liu RH. Antioxidant activity of grains. J Agric Food Chem 2002; 50: 6182–6187
- Cirillo M, Capasso G, Di Leo VA, De Santo NG. A history of salt. Am J Nephrol 1994; 14: 426–431
- Food and Nutrition Board. 2004. Dietary reference intakes for water, potassium, sodium, chloride, and sulfate. Washington, DC: National Academies Press.
- Furihata C, Ishida S, Ohta H, Tokuyama T, Katsuyama T, Ogita Z. Cytotoxicity of NaCl, a stomach tumor promoter, and prevention by rice extract in stomach mucosa of F344 rats. Cancer Detect Prev 1996; 20: 193–198
- Joint FAO/WHO Expert Committee on Food Additives. 1975a. Aluminium. Geneva: WHO.
- Joint FAO/WHO Expert Committee on Food Additives. 1975b. Calcium, potassium and sodium ferrocyanide. Geneva: WHO.
- Kimura M, Itokawa Y. 1990. Cooking losses of minerals in foods and its nutritional significance. J Nutr Sci Vitaminol (Tokyo) 36((Suppl 1)):S25–S32; discussion S33.
- Korkmaz A, Topal T. Modern life and new diseases: metabolic syndrome (in Turkish). Kor Hek 2006; 5: 307–316
- Martinez S, Borrajo R, Franco I, Carballo J. Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment. Int J Food Microbiol 2006; 117(2)223–7
- Rondanelli M, Stucchi E, Zorzetto E, Ferrari E. Rice: old or new food?. Minerva Gastroenterol Dietol 2000; 46: 123–129
- Srinath Reddy K, Katan MB. Diet, nutrition and the prevention of hypertension and cardiovascular diseases. Public Health Nutr 2004; 7: 167–186
- Suksuwan M. The incidence of Bacillus cereus in foods in Central Thailand. Southeast Asian J Trop Med Public Health 1983; 14: 324–329
- Taga I, Sameza ML, Kayo AV, Ngogang J. Iodine levels in food and soil in different regions in Cameroon. Sante 2004; 14: 11–15
- The Salt Institute. 2006. World salt production. Alexandria, VA: Salt Institute.
- Truswell AS. ABC of nutrition. Diet and hypertension. Br Med J (Clin Res Ed) 1985; 291: 125–127
- Truswell AS. Cereal grains and coronary heart disease. Eur J Clin Nutr 2002; 56: 1–14