Study title and authors:
Dietary protein and risk of ischemic heart disease in women
This study can be accessed at: http://www.ajcn.org/cgi/content/abstract/70/2/221
The objective of the study was to examine the relationship between protein intake and risk of ischemic heart disease. The trial included 80,082 women aged 34–59 and lasted for 14 years.
The study found that those with the highest protein intake had a 26% decreased risk of ischemic heart disease compared to those with the lowest intake and animal protein (accompanied by increases in saturated fat and cholesterol intake) contributed towards this decreased risk.
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Recipe of the day
Festive Roast Beef with Ginger and Five-Spice Butter
|Food Mall: Sirloin Roast|
Salt and freshly milled black pepper
For the Five-spice butter:
50g/2oz unsalted butter, softened
10ml/2tsp Chinese five-spice powder
For the Marinade:
30ml/2tbsp fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and crushed
5ml/1tsp dried chilli flakes
60ml/4tbsp freshly chopped chives
30ml/2tbsp sherry vinegar
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2.Prepare the five-spice butter; in a small bowl mix together the butter and the five-spice powder. Set aside until required.
3.Place the joint on a chopping board and lightly score the surface of the beef. Transfer to a large shallow dish and season with salt and pepper. Mix the marinade ingredients together and rub the mixture all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.
4.Remove the joint from the refrigerator, shake off any remaining marinade and discard. Smear the surface of the beef with the five-spice butter.
5.Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.