“pose the greatest risk”

Food and Drug Administration. “Advice About Eating Fish for Women Who Are or Might Become Pregnant, Breastfeeding Mothers, and Young Children,” (Washington, DC: FDA, 2019).

“high fructose corn syrup”

R. Dufault et al. “Mercury Exposure, Nutritional Deficiencies and Metabolic Disruptions May Affect Learning in Children,” Behav. Brain Funct. 5 (1) (2009): 44.

“and dioxins”

S. Dusanov et al. “Associations Between Persistent Organic Pollutants and Metabolic Syndrome in Morbidly Obese Individuals,” Nutr. Metab. Cardiovasc. Dis. 28 (7) (2018): 735.

“according to Consumer Reports”

Consumer Reports.  “How Much Arsenic Is in Your Rice?”.  Nov 18, 2014.

“processed baby food”

H. Gardener et al. “Lead and Cadmium Contamination in a Large Sample of United States Infant Formulas and Baby Foods,” Sci. Total Environ. 651 (Pt 1)  (2019): 822.

“into our food supply”

B.W. Redan. “Processing Aids in Food and Beverage Manufacturing: Potential Source of Elemental and Trace Metal Contaminants,” J Agric Food Chem. 68 (46) (2020): 13001.

“leucine, and isoleucine”

Food and Agriculture Organization.  “Table 46. Amino Acid Composition of Feedstuffs Available in the Philippines,” (Rome: FAO, 2020).

“turned into liver fat”

A.A. Bremer et al. “Toward a Unifying Hypothesis of Metabolic Syndrome,” Pediatrics 129 (3) (2012): 557.

“acids in the bloodstream”

C.B. Newgard et al. “A Branched-Chain Amino Acid-Related Metabolic Signature That Differentiates Obese and Lean Humans and Contributes to Insulin Resistance,” Cell Metab. 9  (2009): 311.

“from metabolic disease”

P.J. White et al. “The BCKDH Kinase and Phosphatase Integrate BCAA and Lipid Metabolism Via Regulation of ATP-Citrate Lyase,” Cell Metab. 27 (6) (2018): 1281.

“have a higher rate”

Z. Younossi et al. “Global Burden of NAFLD and NASH: Trends, Predictions, Risk Factors and Prevention,” Nat. Rev. Gastro. Hepat. 15 (1) (2018): 11.

“corn and soybean oils”

J.J. DiNicolantonio and J.H. O’Keefe. “Omega-6 Vegetable Oils as a Driver of Coronary Heart Disease: The Oxidized Linoleic Acid Hypothesis,” BMJ Open Heart 5  (2018): e000898.

“in the twentieth century”

T.L. Blasbalg et al. “Changes in Consumption of Omega-3 and Omega-6 Fatty Acids in the United States During the 20th Century,” Am. J. Clin. Nutr. 93 (5) (2011): 950.

“in 2008”

S.J. Guyenet and S.E. Carlson. “Increase in Adipose Tissue Linoleic Acid of U.S. Adults in the Last Half Century,” Adv. Nutr. 6  (2015): 660.

“ratio closer to 3:1”

C.A. Daley et al. “A Review of Fatty Acid Profiles and Antioxidant Content in Grass-Fed and Grain-Fed Beef,” Nutr. J. 9  (2010): 10.

“trans-fat (see Fig. 7–3b)”

N. Gotoh et al. “Study of Trans Fatty Acid Formation in Oil by Heating Using Model Compounds,” J. Oleo. Sci. 67 (3) (2018): 273.

“lower temperatures”

J. Zhang et al. “Thermally Processed Oil Exaggerates Colonic Inflammation and Colitis-Associated Colon Tumorigenesis in Mice,” Cancer Prev. Res. 12 (11) (2019): 741.

“and various cancers”

G. Pehnec and I. Jakovljević. “Carcinogenic Potency of Airborne Polycyclic Aromatic Hydrocarbons in Relation to the Particle Fraction Size,” Int. J. Environ. Res. Public Health 7  (2018): 15.

“formation as well”

L. Zastrow et al. “Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages,” J. Agric. Food Chem. 67  (2019): 13998.

“grill (propane doesn’t)”

A. Badyda et al. “PM and PM-Bound PAHs Exposure from Barbecues Powered by Gas, Lump Charcoal and Charcoal Briquettes as a Risk Factor of Lung Cancer,” Eur. Resp. J. 50 (Suppl 61)  (2017): OA1778.

“with chargrilling meat”

M. Masuda et al. “Simultaneous Determination of Polycyclic Aromatic Hydrocarbons and Their Chlorinated Derivatives in Grilled Foods,” Ecotoxicol. Environ. Saf. 178  (2019): 188.

“albeit at a lower level”

J. Cheng et al. “Concentrations and Distributions of Polycyclic Aromatic Hydrocarbon in Vegetables and Animal-Based Foods before and after Grilling: Implication for Human Exposure,” Sci.Total Environ. 690  (2019): 965.

“accumulation instead”

Y. Song et al. “Advanced Glycation End Products Regulate Anabolic and Catabolic Activities Via NLRP3-Inflammasome Activation in Human Nucleus Pulposus Cells,” J. Cell Mol. Med. 21 (7) (2017): 1373.

“blood vessel damage”

R. Rodríguez-Mortera et al. “Soluble Receptor for Advanced Glycation End Products and Its Correlation with Vascular Damage in Adolescents with Obesity,” Horm. Res. Paediatr. 92 (1) (2019): 28.

“developing breast cancer”

O.O. Omofuma et al. “Dietary Advanced Glycation End-Products (AGE) and Risk of Breast Cancer in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial (PLCO),” Cancer Prev. Res. 13 (7) (2020): 601.

“compound called glycidamide”

T.R. Fennell et al. “Metabolism and Hemoglobin Adduct Formation of Acrylamide in Humans,” Toxicol. Sci. 85 (1) (2005): 447.

“be made from food”

M. Zhivagui et al. “Experimental and Pan-Cancer Genome Analyses Reveal Widespread Contribution of Acrylamide Exposure to Carcinogenesis in Humans,” Genome Res. 29 (4)  (2019): 521.

“and uterine cancer”

G. Adani et al. “Dietary Intake of Acrylamide and Risk of Breast, Endometrial and Ovarian Cancers: A Systematic Review and Dose-Response Meta-Analysis,” Cancer Epidemiol. Biomarkers Prev. 29 (6) (2020): 1095.

“liver and other organs”

B. Gao et al. “Fatty Acid Esters of 3-Monochloropropanediol: A Review,” Ann. Rev. Food Sci. Tech. 10 (2019): 259.

“Vitamins B and”

M.E. Peterson et al. “The Dependence of Enzyme Activity on Temperature: Determination and Validation of Parameters,” Biochem. J. 402 (2)  (2007): 331.

“vitamin absorption”

V. Castro-Alba et al. “Fermentation of Pseudocereals Quinoa, Canihua, and Amaranth to Improve Mineral Accessibility through Degradation of Phytate,” J. Sci. Food Agric. 99 (11)  (2019): 5239.