Eating saturated fat has NO association with heart disease

This post includes a summary of a study published in the American Journal of Clinical Nutrition (January 13, 2010) and a recipe for center cut shoulder crock pot roast.

Study title and authors:
Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease1,2,3,4,5
Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
1 From the Children's Hospital Oakland Research Institute Oakland CA (PWS-TRMK)the Departments of Nutrition (QSFBH)Epidemiology (FBH) Harvard School of Public Health Boston MA.
2 PWS-T and QS contributed equally to this work.

3 The contents of this article are solely the responsibility of the authors and do not necessarily represent the official view of the National Center for Research Resources (http://www.ncrr.nih.gov) or the National Institutes of Health.                                                                                         Books: 

4 Supported by the National Dairy Council (PWS-T and RMK) and made possible by grant UL1 RR024131-01 from the National Center for Research Resources, a component of the National Institutes of Health (NIH), and NIH Roadmap for Medical Research (PWS-T and RMK). QS was supported by a Postdoctoral Fellowship from Unilever Corporate Research. FBH was supported by NIH grant HL60712.

5 Address correspondence to RM Krauss, Children's Hospital Oakland Research Institute, 5700 Martin Luther King Junior Way, Oakland, CA 94609. E-mail: rkrauss@chori.org

The study can be accessed at: http://www.ajcn.org/cgi/content/abstract/ajcn.2009.27725v1

This paper analysed 21 studies of 5-23 years follow up, of 347,747 people and found that saturated fat consumption had NO association with heart disease.

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Recipe of the day

Center Cut Shoulder Crock Pot Roast

Ingredients:
3 pound center cut shoulder roast (clod)
Salt and pepper

1 clove garlic, sliced                                                                                    Food Mall: Shoulder Roast

2 medium onions, sliced

2 bay leaves
1 whole clove (optional)
1 cup water

Directions:
Rub roast with salt and pepper.

Make small slits in roast and insert slices of garlic.

Put 1 sliced onion in bottom of crock-pot.

Place roast on top of onion and add other ingredients.

Cover and cook on low for about 10 hours.

To make a thicker gravy remove roast from pot.

Stir well and let come to a boil (about 15 minutes) until thickened.