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{3} Liong M. T., «Roles of probiotics and prebiotics in colon cancer prevention: Postulated mechanisms and in vivo evidence», Int. J. Mol. Sci., 2008, 9 (5), p. 854–863.

{4} Ibid.

{5} Wollowski I., Rechkemmer G., Pool-Zobel B. L., «Protective role of probiotics and prebiotics in colon cancer», op. cit.

{6} Ibid.

{7} Ibid.

{8} Lomer M. C., Parkes G. C., Sanderson J. D., «Review article: Lactose intolerance in clinical practice – myths and realities», op. cit.

{9} Lomer M. C., Parkes G. C., Sanderson J. D., «Review article: Lactose intolerance in clinical practice – myths and realities», op. cit.

{10} Teneur en lactose de differents aliments. Disponible sur: http://www. sans-lactose.com/pg, teneur-en-lactose-de-differents-aliments, teneur, 0,1. jsp (consulte le 29 mars 2010).

{11} Ibid.

{12} Swagerty D. L. Jr, Walling A. D., Klein R. M., «Lactose intolerance», Am. Fam. Physician, 2002, 65 (9), p. 1845–1850.

{13} Ibid.

{14} Torniainen S., Hedelin M., Autio V., Rasinpera H., Balter K. A., Klint A., Bellocco R., Wiklund F., Stattin P., Ikonen T., Tammela T. L., Schleutker J., Gronberg H., Jarvela I., «Lactase persistence, dietary intake of milk, and the risk for prostate cancer in Sweden and Finland», Cancer Epidemiol Biomarkers Prev., 2007, 16 (5), p. 956–961.

{15} Chan J. M., Jou R. M., Caroll P. R., «The relative impact and future burden of prostate cancer in the United States», J. Urol., 2004, 172, p. S13—16; discussion S17.

{16} Ahn J., Albanes D., Peters U., Schatzkin A., Lim U., Freedman M., Chatterjee N., Andriole G. L., Leitzmann M. F., Hayes R. B., «Dairy products, calcium intake, and risk of prostate cancer in the prostate, lung, colorectal, and ovarian cancer screening trial», Cancer Epidemiol. Biomarkers Prev, 2007, 16 (12), p. 2623–2630.

{17} AFSSA, «Table CIQUAL 2008», op. cit.

{18} Kesse E., Boutron-Ruault M. C., Norat T., Riboli E., Clavel-Chapelon F., «Dietary calcium, phosphorus, vitamin D, dairy products and the risk of colorectal adenoma and cancer among French women of the E3N-EPIC prospective Study», Int. J. Cancer, 2005, 117 (1), p. 137–144.

{19} Huncharek M., Muscat J., Kupelnick B., «Colorectal cancer risk and dietary intake of calcium, vitamin D, and dairy products: A meta-analysis of 26,335 cases from 60 observational studies», Nutr. Cancer, 2009, 61 (1), p. 47–69.

{20} Szilagyi A., Nathwani U., Vinokuroff C., Correa J. A., Shrier I., «Evaluation of relationships among national colorectal cancer mortality rates, genetic lactase non-persistence status, and per capita yearly milk and milk product consumption», Nutrition and Cancer, 2006, 55 (2), p. 151–156.

{21} Wollowski I., Rechkemmer G., Pool-Zobel B. L., «Protective role of probiotics and prebiotics in colon cancer», op. cit.

{22} World Cancer research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{1} PNNS, Fruits et legumes. Au moins 5 par jour. Disponible sur: http://www.mangerbouger.fr/menu-secondaire/manger-mieux-c-est-possible/les-9-reperes-essentiels/fruits-et-legumes-au-moins-5-par-jour. html (consulte le 19 mars 2010).

{2} World Cancer research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{3} Leverve W., Stress oxydant et antioxydants, 49^e JAND, 2009. Disponible sur: http://www.jand.fr/opencms/export/sites/jand/data/ documents/Xavier_LEVERVE. pdf (consulte le 23 mars 2010).

{4} Fernandez-Panchon M. S., Villano D., Troncoso A. M., Garcia-Parrilla M. C., «Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence», Crit. Rev. Food Sci. Nutr., 2008, 48 (7), p. 649–671.

{5} Roussel A. M., Qui manque d’antioxydants et comment le savoir? 49^e JAND, 2009. Disponible sur: http://www.jand.fr/opencms/export/ sites/jand/data/documents/ROUSSEL.pdf (consulte le 23 mars 2010).

{6} EUFIC, La Couleur des fruits et legumes et la sante. Disponible sur: http://www.eufic.org/article/fr/rid/la-coleur-des-fruits-legumes-et-sante (consulte le 20 mars 2010).

{7} Ibid.

{8} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{9} EUFIC, La Couleur des fruits et legumes et la sante, op. cit.

{10} Aprifel, Fiche par produit. Chou-vert. Disponible sur: http://www. aprifel.com/fiches, produits.php? p = 94 (consulte le 25 mars 2010).

{11} EUFIC, La Couleur des fruits et legumes et la sante, op. cit.

{12} Larsson S. C., Hakansson N., Naslund I., Bergkvist L., Wolk A., «Fruit and vegetable consumption in relation to pancreatic cancer risk: A prospective study», Cancer Epidemiol. Biomarkers Prev., 2006, 15 (2), p. 301–305.

{13} EUFIC, La Couleur des fruits et legumes et la sante, op. cit.

{14} Oaks B. M., Dodd K. W., Meinhold C. L., Jiao L., Church T. R., Stolzenberg-Solomon R. Z., «Folate intake, post-folic acid grain fortification, and pancreatic cancer risk in the prostate, lung, colorectal, and ovarian cancer screening trial», Am. J. Clin. Nutr., 2010, 91 (2), p. 449–455.

{15} Balder H. F., Vogel J., Jansen M. C., Weijenberg M. P., Van den Brandt P. A., Westenbrink S., Van der Meer R., Goldbohm R. A., «Heme and chlorophyll intake and risk of colorectal cancer in the Netherlands cohort study», Cancer Epidemiol. Biomarkers Prev, 2006, 15 (4), p. 717–725.

{16} Vogel J. de, Jonker-Termont D. S., Van Lieshout E. M., Katan M. B., Van der Meer R., «Green vegetables, red meat and colon cancer: Chlorophyll prevents the cytotoxic and hyperproliferative effects of haem in rat colon», Carcinogenesis, 2005, 26 (2), p. 387–393.

{17} Daswood R. H., «Chlorophylls as anticarcinogens», International Journal of Oncology, 1997, 10 (4), p. 721–727.

{18} EUFIC, La Couleur des fruits et legumes et la sante, op. cit.

{19} Ibid.

{20} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{21} Ibid.

{22} Abu J., Batuwangala M., Herbert K., Symonds P., «Retinoic acid and retinoid receptors: potential chemopreventive and therapeutic role in cervical cancer», Lancet Oncol., 2005, 6 (9), p. 712–720.

{23} EUFIC, La Couleur des fruits et legumes et la sante, op. cit.

{24} Ibid.

{25} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{26} EUFIC, La Couleur des fruits et legumes et la sante, op. cit.

{27} Ibid.

{28} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, op. cit.

{29} Ibid.

{30} Ibid.

{31} EUFIC, La Couleur des fruits et legumes et la sante, op. cit.

{32} Seeram N.P., Adams L. S., Zhang Y., Lee R., Sand D., Scheuller H. S., Heber D., «Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro», J. Agric. Food Chem., 2006, 54 (25), p. 9329–9339.

{33} Mittal A., Elmets C. A., Katiyar S. K., «Dietary feeding of proanthocyanidins from grape seeds prevents photocarcinogenesis in SKH-1 hairless mice: Relationship to decreased fat and lipid peroxidation», Carcinogenesis, 2003, 24 (8), p. 1379–1388.