Study title and authors:
Revisiting Dietary Cholesterol Recommendations: Does the Evidence Support a Limit of 300 mg/d?
Maria Luz Fernandez and Mariana Calle
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20683785
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Professor Fernandez is an Associate Editor of The Journal of Nutrition.
Professor Fernandez notes that the perceived association between dietary cholesterol and risk for coronary heart
disease has resulted in recommendations of no more than 300 mg/d for healthy persons in the United States. These dietary recommendations proposed in the 1960s had little scientific evidence other than the known association between saturated fat and cholesterol and animal studies where cholesterol was fed in amounts far exceeding normal intakes.
Professor Fernandez notes that the perceived association between dietary cholesterol and risk for coronary heart
disease has resulted in recommendations of no more than 300 mg/d for healthy persons in the United States. These dietary recommendations proposed in the 1960s had little scientific evidence other than the known association between saturated fat and cholesterol and animal studies where cholesterol was fed in amounts far exceeding normal intakes. In this review Fernandez found:
(a) Current epidemiologic data have clearly demonstrated that increasing concentrations of dietary cholesterol
are not correlated with increased risk for heart disease. (b) Dietary cholesterol reduces circulating levels of (the dangerous) small, dense LDL cholesterol particles, thereby lowering the risk of heart disease.
Professor Fernandez suggests the guidelines for dietary cholesterol should be revisited
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Ingredients:
450g/1lb beef chuck steak
cut into cubes
cut into cubes |
| Food Mall: Chuck Steak |
15ml/1tbsp oil
2 carrots, peeled and cut into chunks1 onion, peeled and cut into wedges
4 fresh mint leaves
3 sprigs fresh thyme
Salt and freshly milled black pepper
450ml/¾pint good, hot beef stock
Method:
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2.Heat the oil in a pan and cook the beef for 4-5 minutes until browned.
3.Top with the beef and add the herbs. Season well and pour over the stock.
4.Return to the oven for the remaining cooking time with the lid removed to help brown
5.Simply serve this one-pot dish piled into a bowl.
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