A rise in total cholesterol reduces the risk of mortality in the oldest old

This post includes a summary of a study published in The Lancet Volume 350, Issue 9085, Pages 1119 - 1123, 18 October 1997 and a recipe for winter melon soup.

Study title and authors:
Total cholesterol and risk of mortality in the oldest old

Books:

Original TextAnnelies WE Weverling-Rijnsburger MD a , Gerard J Blauw MD a, A Margot Lagaay MD a, Dick L Knock PhD a, A Edo Meinders MD a, Rudi GJ Westendorp MD a b

This paper can be accessed at: http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(97)04430-9/abstract

This study assessed the influence of cholesterol levels on specific and all-cause death rates in people aged 85 years and over. The study included 724 participants (average age 89 years) whose cholesterol levels were measured and death risks were calculated over 10 years of follow-up.

The participants were allocated into 3 category:
(i) Those with cholesterol less than 193 mg/dL (5.0 mmol/l)
(ii) Those with cholesterol between 193 mg/dL (5.0 mmol/l) and 247 mg/dL (6.4 mmol/l)
(iii) Those with cholesterol above 247 mg/dL (6.4 mmol/l)

The study found:
(a) Each 1 mmol/L increase in total cholesterol corresponded to a 15% decrease in death rates.
(b) Death rates from cancer and infection were significantly lower among the participants in the highest cholesterol category than in the other categories.


In people older than 85 years, high total cholesterol concentrations are associated with longevity owing to lower mortality from cancer and infection.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Winter Melon Soup

Ingredients:

5 (1-inch-wide) large dried scallops

Food Mall: Scallops

1 (2-lb) wedge winter melon

2 oz pork Smithfield cut into very thin matchsticks (1/2 cup)
1 (2-inch) piece fresh ginger, peeled and cut into very thin matchsticks (2 tablespoons)
3 scallions, thinly sliced (1/2 cup)

Instructions:
Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.

Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.

Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.