David Perlmutter’s Grain Brain: D. Perlmutter with K. Loberg, Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar – Your Brain’s Silent Killers (New York: Little, Brown, 2013), x.
селекция пшеницы не привела: D. D. Kasarda, «Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?», Journal of Agricultural and Food Chemistry 61, no. 6 (2013): 1155–59.
Годовое потребление пшеничной муки: «Wheat’s Role in the U. S. Diet», U. S. Department of Agriculture, Economic Research Service, last updated October 26, 2016, https://www.ers.usda.gov/topics/crops/wheat/wheats-role-in-the-us-diet/.
По некоторым оценкам, в 2014 году: Stephanie Strom, «A Big Bet on Gluten-Free», Business Day, New York Times, February 17, 2014, https://www.nytimes.com/2014/02/18/business/ food-industry-wagers-big-on-gluten-free.html.
лучшее исследование, чтобы подтвердить свои выводы: J. R. Biesiekierski, S. L. Peters, E. D. Newnham, O. Rosella, J. G. Muir, and P. R. Gibson, «No Effects of Gluten in Patients with Self-Reported Non-celiac Gluten Sensitivity After Dietary Reduction of Fermentable, Poorly Absorbed, Short-Chain Carbohydrates», Gastroenterology 145, no. 2 (2013): 320–28. e1–3.
В исследовании, опубликованном в 2014 году: J. R. Biesiekierski, E. D. Newnham, S. J. Shepherd, J. G. Muir, and P. R. Gibson, «Characterization of Adults with a Self-Diagnosis of Nonceliac Gluten Sensitivity», Nutrition in Clinical Practice 29, no. 4 (2014): 504–9.
Исследование, опубликованное в 2006 году: W. Dickey and N. Kearney, «Overweight in Celiac Disease: Prevalence, Clinical Characteristics, and Effect of a Gluten-Free Diet», American Journal of Gastroenterology 101, no. 10 (2006): 2356–59.
с избыточным весом увеличился почти в два раза: E. Valletta, M. Fornaro, M. Cipolli, S. Conte, F. Bissolo, and C. Danchielli, «Celiac Disease and Obesity: Need for Nutritional Follow-Up After Diagnosis», European Journal of Clinical Nutrition 64, no. 11 (2010): 1371–72.
Статья в Wall Street Journal: Julie Jargon, «The Gluten-Free Craze: Is It Healthy?», Wall Street Journal, June 22, 2014, http://online.wsj.com/articles/how-we-eat-the-glu ten-free-craze-is-it-healthy-1403491041.
Исследование, проводимое тысячами медицинских работников: B. Lebwohl, Y. Cao, G. Zong, F. B. Hu, P.H.R. Green, A. I. Neugut, et al., «Long Term Gluten Consumption in Adults Without Celiac Disease and Risk of Coronary Heart Disease: Prospective Cohort Study», BMJ 357 (2017): j1892.
привести к дефициту таких питательных веществ: D. Wild, G. G. Robins, V. J. Burley, and P. D. Howdle, «Evidence of High Sugar Intake, and Low Fibre and Mineral Intake, in the Gluten-Free Diet», Alimentary Pharmacology & Therapeutics 32, no. 4 (2010): 573–81.
эффект ноцебо в отношении боли: G. L. Petersen, N. B. Finnerup, L. Colloca, M. Amanzio, D. D. Price, T. S. Jensen, et al., «The Magnitude of Nocebo Effects in Pain: A Meta-analysis», Pain 155, no. 8 (2014): 1426–34.
прошли лабораторные испытания на целиакиевую болезнь: H. S. Kim, K. G. Patel, E. Orosz, N. Kothari, M. F. Demyen, N. Pyrsopoulos, et al., «Time Trends in the Prevalence of Celiac Disease and Gluten-Free Diet in the US Population: Results from the National Health and Nutrition Examination Surveys 2009–2014», JAMA Internal Medicine 176, no. 11 (2016): 1716–17.
распространенность строгого безглютенового рациона питания: Ibid.
распространенность варьируется в различных популяциях: U. Volta, G. Caio, F. Tovoli, and R. De Giorgio, «Non-celiac Gluten Sensitivity: Questions Still to Be Answered Despite Increasing Awareness», Cellular & Molecular Immunology 10, no. 5 (2013): 383–92.
