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References – How to Read Food Labels

  1. Greenwood M, Gershwin EM. Foods for health: a roadmap for the future. Annals of the New York academy of sciences. March 2010;1190:ix-x.
  2. Zhaoping L, Heber D. Overeating and overweight: extra calories increase fat mass while protein increases lean mass. JAMA. January 2012;307(1):86-87.
  3. Choose a diet low in fat, saturated fat, and cholesterol. n.d.. Available at: Accessed November 13, 2015.
  4. Astrup A, Dyerberg J, Elwood P, et al. The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010? Am J Clin Nutr. April 2011;93(4):684-688.
  5. Brownell KD, Pomeranz JL. The trans-fat food regulation and long-term health. N Engl J Med. May 2014;370(19):1773-1775.
  6. Panel on macronutrients, subcommittees on upper reference levels of nutrients and interpretation and uses of dietary reference intakes, standing committee on the scientific evaluation of dietary reference intakes. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). Washington D.C.: National Academies Press; 2005.
  7. Most Americans should consume less sodium. Centers for disease control and prevention. September 30, 2015. Available at: Accessed November 18, 2015.
  8. Increasing fiber intake. UCSF medical center. 2015. Available at: Accessed December 1, 2015.
  9. Grooms KN, Ommerborn MJ, Pham DQ, Djousse L, Lark CR. Dietary fiber intake and cardiometabolic risks among US adults, NHANES 1999-2010. Am J Med. December 2013;126(12):1059-1067.
  10. Otten JJ, Hellwig JP, Meyes LD. DRI, dietary reference intakes: the essential guide to nutrient requirements. Washington D.C.: National Academies Press; 2006.
  11. Added sugars. American heart association. 2015. Available at: Accessed December 1, 2015.