Study title and author:
Neuropathy from statins
This paper can be accessed at: http://www.bmj.com/cgi/eletters/322/7293/1019#17446
Polyneuropathy is a neurological disorder that occurs when many peripheral nerves throughout the body malfunction simultaneously.
The author of the paper, Dr Elias Ragi, is a Consultant Clinical Neurophysiologist from the Royal Devon and Exeter Hospital.
(i) In one year Dr Ragi, reported to the Medicines Control Agency - 16 cases of progressive generalised axonal neuropathy, most likley to have been caused by statins.
(ii) Patients were 52 to 80 years old, mostly males (4:1). Statins were: simvastatin - 5; pravastatin - 4; atorvastatin - 4; cerivastatin - 3.
(iii) Most patients presented with rather progressive weakness or loss of co-ordination in the lower limbs.
(iv) Neuropathy - and its association with statins - was discovered by nerve conduction studies.
(v) In some cases, it is the patient who first suspected the association.
(vi) Weakness occured within two months of instituting, or increasing dosage, of the statin.
(vii) The neuropathy is severe and in several cases leading to loss of nerve supply to the muscle.
(viii) Neuropathy may reverse if the stain is stopped.
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Recipe of the day
Beef, Courgette and Yellow Pepper Rolls
|Food Mall: Sirloin Steak|
1 large yellow pepper, deseeded and cut into strips
2 medium courgettes, cut into matchsticks
60ml/4tbsp fermented soy sauce
Salt and freshly milled black pepper
3 spring onions, cut into long thin strips
60ml/4tbsp sherry or white wine vinegar
1.Place the steaks on a large chopping board, cover with a large piece of cling film or greaseproof paper and flatten well with a rolling pin or meat hammer to about 5mm/¼inch thick. Season.
2.Heat half the oil in a large non-stick frying pan and cook the peppers and courgettes for 2-3 minutes until lightly golden. Add half the fermented soy sauce and cook for a further 30 seconds.
3.Divide the peppers, courgettes and raw spring onions evenly over the steaks. Roll up tightly into bundles and secure with a cocktail stick.
4.Wipe the pan clean and heat the remaining oil. Cook the beef rolls for 4-6 minutes until brown on all sides, removing the cocktail sticks halfway through cooking. Transfer to a plate and keep warm.
5.Add 60ml/4tbsp water to the pan with the remaining fermented soy sauce and vinegar and cook for 1-2 minute until the sauce thickens. Return the beef to the sauce and heat through for a further 2-3 minutes.