Professional Documents
Culture Documents
Bibliografía Sobre Evolucionismo y Dietas
Bibliografía Sobre Evolucionismo y Dietas
Bibliografía Sobre Evolucionismo y Dietas
Ayton, A. y Ibrahim, A. “The Western diet: a blind spot of eating disorder research?—a narrative review and
https://doi.org/10.1093/nutrit/nuz089.
Caldwell, A. E.; Eaton, S. B. y Konner, M. 2019: “Nutrition, energy expenditure, physical activity, and body
Campillo Álvarez, J. E. 2010: El mono obeso: La evolución humana y las enfermedades de la opulencia:
Conrad, Z. 2020: “Food waste, healthy diets, and environmental sustainability: a guide for nutritionists”.
Crittenden, A. N. y Schnorr, S. L. 2017: “Current views on hunter-gatherer nutrition and the evolution of the
https://doi.org/10.1002/ajpa.23148.
Cutright, R. E. 2021: The story of food in the human past: how what we ate made us who we are.
Derbyshire, E. 2019: “Are all ‘ultra-processed’ foods nutritional demons? A commentary and nutritional
https://doi.org/10.1016/j.tifs.2019.08.023.
Duke University 2019: “Cambios del ADN redujeron la capacidad para convertir la grasa “mala” en grasa
Dunn, R. R. y Sanchez, M. 2021: Delicious: the evolution of flavor and how it made us human. Princeton
16-21. https://doi.org/10.1097/NT.0000000000000393.
Gluckman, P. D.; Beedle, A.; Buklijas, T.; Low, F. y Hanson, M. A. 2016: Principles of evolutionary medicine. 2.a
Gluckman, P. D.; Beedle, A. y Hanson, M. A. 2009: Principles of evolutionary medicine. 1.a ed. Oxford biology,
Gluckman, P. D. y Hanson, M. A. 2006: Mismatch: why our world no longer fits our bodies. Oxford University
Press. Oxford.
Gupta, S.; Hawk, T.; Aggarwal, A. y Drewnowski, A. 2019: “Characterizing ultra-processed foods by energy
Hall, K. D. 2018: “Did the food environment cause the obesity epidemic?” Obesity 26 (1): 11-13.
https://doi.org/10.1002/oby.22073.
Hall, K. D. 2020: “Challenges of human nutrition research”. Science 367 (6484): 1298-1300.
https://doi.org/10.1126/science.aba3807.
Ivens, B. J. 2020: “The emergence of the term “ultraprocessed” foods in nutrition research”. Nutrition Today
Jasienska, G. 2013: The fragile wisdom: an evolutionary view on women’s biology and health. Harvard
Jiménez Arenas, J. M. y Yravedra Sainz de los Terreros, J. 2022: “¿Qué comían Los Picapiedra?” The
febrero 2022].
Jiménez Herrero, L. M. 2013: Lo que dice la ciencia para adelgazar de forma fácil y saludable. Plataforma
Johnson, R. J. 2022: Nature wants us to be fat: the surprising science behind why we gain weight and how
evidence supporting “make half your grains whole””. Advances in Nutrition nmz114
https://doi.org/10.1093/advances/nmz114.
Katz, D. L. y Meller, S. 2014: “Can we say what diet is best for health?” Annual Review of Public Health 35
Kiple, K. F. y Ornelas, K. C. (eds.) 2007: The Cambridge world history of food. Cambridge University Press.
Cambridge.
Klein, R. G. y Bird, D. W. 2016: “Shellfishing and human evolution”. Journal of Anthropological Archaeology
Konner, M. y Eaton, S. B. 2010: “Paleolithic nutrition: twenty-five years later”. Nutrition in Clinical Practice
Lambert, J. E. y Rothman, J. M. 2015: “Fallback foods, optimal diets, and nutritional targets: primate
responses to varying food availability and quality”. Annual Review of Anthropology 44 (1): 493-512.
https://doi.org/10.1146/annurev-anthro-102313-025928.
Le, S. 2016: 100 million years of food: what our ancestors ate and why it matters today. Picador. New York.
Milton, K. 1999: “Nutritional characteristics of wild primate foods: do the diets of our closest living relatives
Monteiro, C. A. 2009: “Nutrition and health. The issue is not food, nor nutrients, so much as processing”.
Monteiro, C. A.; Cannon, G.; Moubarac, J.-C.; Levy, R. B.; Louzada, M. L. C. y Jaime, P. C. 2018: “The UN
Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing”. Public Health
Muller, M. N.; Wrangham, R. W. y Pilbeam, D. R. (eds.) 2017: Chimpanzees and human evolution. The
Nelissen, M. 2013: Darwin en el supermercado: cómo influye la evolución en nuestro día a día. Ariel.
Barcelona.
paleorama.es 2018: “Los insectos pudieron constituir la mitad de la dieta de nuestros primeros ancestros”.
Patterson, R. E. y Sears, D. D. 2017: “Metabolic effects of intermittent fasting”. Annual Review of Nutrition 37
Penders, B.; Wolters, A.; Feskens, E. F.; Brouns, F.; Huber, M.; Maeckelberghe, E. L. M.; … de Vries, J. 2017:
“Capable and credible? Challenging nutrition science”. European Journal of Nutrition 56 (6): 2009-2012.
https://doi.org/10.1007/s00394-017-1507-y.
Percival, R. 2022: The meat paradox: eating, empathy, and the future of meat. Pegasus.
Pollan, M. 2008: In defense of food: an eater’s manifesto. Penguin Press. New York.
Pontzer, H.; Brown, M. H.; Raichlen, D. A.; Dunsworth, H.; Hare, B.; Walker, K.; … Ross, S. R. 2016: “Metabolic
acceleration and the evolution of human brain size and life history”. Nature 533 (7603): 390-392.
https://doi.org/10.1038/nature17654.
Popkin, B. M. 2009: The world is fat: the fads, trends, policies, and products that are fattening the human
Price, W. A. 1939: Nutrition and physical degeneration: a comparison of primitive and modern diets and
Raubenheimer, D. y Simpson, S. J. 2020: Eat like the animals: what nature teaches us about the science of
Revenga Frauca, J. 2020: ““Ultraprocesado”: la palabra que la gran industria quiere eliminar”. El Comidista
Disponible en https://elcomidista.elpais.com/elcomidista/2020/10/06/articulo/1601977793_936891.html
public health nutrition science, guidance and policy actions: a narrative review”. Nutrients 11 (3): 531.
https://doi.org/10.3390/nu11030531.
Ríos, C. 2019: Come comida real: Una guía para transformar tu alimentación y tu salud. Paidós. Barcelona.
Robles Martínez, B. 2021: “Por qué hacer ayuno intermitente por tu cuenta es una pésima idea”. El País: El
Comidista Disponible en
https://elcomidista.elpais.com/elcomidista/2020/12/15/articulo/1608036819_890147.html [Accedido 14
enero 2021].
Sánchez García, A. 2017: Mi dieta cojea: los mitos sobre nutrición que te han hecho creer. Paidós. Barcelona.
Sánchez García, A. 2018: Mi dieta ya no cojea: la guía práctica para comer sano sin complicaciones. Paidós.
Barcelona.
Schindler, B. 2021: Eat like a human: nourishing foods and ancient ways of cooking to revolutionize your
ScienceDaily 2020: “A gut-to-brain circuit drives sugar preference and may explain sugar cravings”.
19 abril 2020].
Simpson, S. J. y Raubenheimer, D. 2012: The nature of nutrition: a unifying framework from animal
Strazdiņa, V.; Jemeļjanovs, A. y Šterna, V. 2013: “Nutrition value of wild animal meat”. Proceedings of the
Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67 (4-5): 373-377.
https://doi.org/10.2478/prolas-2013-0074.
Tan, H.-E.; Sisti, A. C.; Jin, H.; Vignovich, M.; Villavicencio, M.; Tsang, K. S.; … Zuker, C. S. 2020: “The gut–
Trichopoulou, A.; Martínez-González, M. A.; Tong, T. Y.; Forouhi, N. G.; Khandelwal, S.; Prabhakaran, D.; … de
Lorgeril, M. 2014: “Definitions and potential health benefits of the Mediterranean diet: views from experts
flexibility in the study of human diet evolution”. Nutrition Reviews 71 (8): 501-510.
https://doi.org/10.1111/nure.12039.
Vázquez García, M. 2012: “La pirámide alimentaria evolutiva ⋆ Fitness Revolucionario”. Fitness
Vázquez García, M. 2017: “Frutos secos: ¿Engordan? ¿Cuáles son los mejores? ¿Cuántos puedes comer? ⋆
Wells, J. 2021: “‘ Eat like animals: what nature teaches us about the science of healthy eating ’. David
Raubenheimer and Stephen Simpson”. Evolution, Medicine, and Public Health 9 (1): 292-294.
https://doi.org/10.1093/emph/eoab024.
wikipedia 2011: English: A wheat kernel and its nutritional value. Data sources Illustration and
composition of wheat kernel is based on (and simplified from) Berghoff (1998), cited by muehlenchemie, as
well as other sources on the internet. Nutritional value: Endosperm Germ Bran Berghoff W, 1998.
Wiley, A. S. 2016: Re-imagining milk: cultural and biological perspectives. The Routledge Series for Creative
https://doi.org/10.1093/emph/eoaa006.
Wilson, B. 2019: The way we eat now: how the food revolution has transformed our lives, our bodies, and
our world. First edition: May 2019. Basic Books. New York.
Wilson, B. 2020: Cómo comemos: claves para una alimentación equilibrada y sostenible. Turner. Madrid.
Wooding, S. P.; Ramirez, V. A. y Behrens, M. 2021: “Bitter taste receptors”. Evolution, Medicine, and Public