Vegetarians have slightly higher death rates compared to non-vegetarians

This post includes a summary of a paper published in the American Journal of Clinical Nutrition March 18, 2009 and a recipe for green chicken.

Study title and authors:
Mortality in British vegetarians: results from the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford)1,2,3,4

Timothy J Key, Paul N Appleby, Elizabeth A Spencer, Ruth C Travis, Andrew W Roddam and Naomi E Allen

Books:

1 From the Cancer Epidemiology Unit, Nuffield Department of Clinical Medicine, University of Oxford, Oxford, United Kingdom.

2 Presented at the symposium, "Fifth International Congress on Vegetarian Nutrition," held in Loma Linda, CA, March 4–6, 2008.
3 Supported by the Cancer Research UK, Medical Research Council.
4 Reprints not available. Address correspondence to TJ Key, Cancer Epidemiology Unit, University of Oxford, Richard Doll Building, Roosevelt Drive, Oxford OX3 7LF, United Kingdom. E-mail: tim.key@ceu.ox.ac.uk .

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/ajcn.2009.26736Lv1
 
In this study of 64,234 people the total death rates were slightly more for vegetarians compared with non-vegetarians.

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Recipe of the day

Green Chicken

Ingredients:

boneless skinless chicken breast

Food Mall: Chicken Breast

olive oil

salt-free herbal seasoning blend
pinch of sea salt

Instructions:
Heat the broiler, line a baking sheet with foil, and position a rack over the pan.

Remove the tenders from the breasts and thinly slice them. Slice breasts into 2-3 slices.

Put some olive oil in a small bowl. Add a pinch of salt and enough dried herbs to make a thick paste. Drag the breast slices and tenders through the herb paste and coat both sides.

Place the chicken on the rack and broil for 8 minutes on one side until it cooks through and the side facing up gets a crust. Remove from oven, let cool, slice, and store.