Vegan diet may lead to heart disease risk

This post includes a summary of a paper published in the International Journal of Epidemiology Volume 24, Number 4 Pp. 704-709 and a recipe for mustard and herb rubbed leg of lamb.

Study title and authors:
Serum Total Homocysteine and Coronary Heart Disease

Books:

EGIL ARNESEN*, HELGA REFSUM**, KAARE H BØNAA*, PER MAGNE UELAND**, OLAV H FØRDE* and JAN E NORDREHAUG

* Institute of Community Medicine, University of Tromsø MH-building, N-9037 Tromso, Norway

** Clinical Pharmacology Unit, Central Laboratory, Haukeland Hospital, University of Bergen Norway
Department of Heart Disease, Haukeland Hospital, University of Bergen Norway

This paper can be accessed at: http://ije.oxfordjournals.org/cgi/content/abstract/24/4/704

The homocysteine levels of 21,826 subjects, aged 12–61 years were measured to investigate the relationship between homocysteine and heart disease.

The study found that for each 4 µmol/l increase in homocysteine levels there was a 32% increased risk of heart disease.

Arnesen concludes that high homocysteine levels are a risk factor for heart disease.

High homocysteine levels may be the result of B vitamin deficiencies caused by a vegan diet. See here

The best dietary sources of B vitamins are meat and poultry.

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

Recipe of the day

Mustard and Herb Rubbed Leg of Lamb

Ingredients:

Food Mall: Leg of Lamb

1kg/2.2kg leg of lamb

60ml/4tbsp wholegrain mustard

60ml/4tbsp English mustard

2 garlic cloves, peeled and finely chopped

6 sprigs fresh thyme

4 sprigs fresh rosemary, finely chopped

Salt and freshly milled black pepper

30ml/2tbsp butter

3 large, carrots, peeled, halved and cut into four lengthways

2 red peppers, cored, deseeded and chopped

Method:

1.Using a sharp knife make deep incisions all over the lamb joint. Mix together the mustards, garlic and herbs. Rub over the lamb and season. If time allows cover and leave in a refrigerator for at least 30 minutes.

2.Preheat the oven to Gas mark 4-5, 180-190°C,350-375°F.

3.Place the joint in a large roasting tray and drizzle with the butter. Roast uncovered for the calculated cooking time. Cover with foil if browning too quickly.

4.40 minutes before the end of the cooking time remove the roasting tray from the oven and add the carrots, peppers and thyme around the lamb joint. Toss gently.

5.Serve the lamb whole or sliced with the roasted vegetables.

Mustard and Herb Rubbed Leg of Lamb