A 10ml INCREASE in cholesterol levels are associated with a 4% DECREASED risk of mortality from heart failure

This post includes a summary of a study published in the American Heart Journal Volume 156, Issue 6, Pages 1170-1176 December 2008 and a recipe for spaghetti squash with turkey sauce.

Study title and authors:

Books:

Cholesterol levels and in-hospital mortality in patients with acute decompensated heart failure

Tamara B. Horwich, MD, MSa, Adrian F. Hernandez, MD, MHSb, David Dai, PhDb, Clyde W. Yancy, MDc, Gregg C. Fonarow, MDa, for the Get With the Guidelines Steering Committee and Hospitals

This paper can be accessed at: http://www.ahjonline.com/article/S0002-8703(08)00571-1/abstract

The study evaluated 17,791 patients hospitalised with heart failure. Their cholesterol levels were taken, and their progress was analysed, covering 2 years. 46% were on statins. Each 10ml INCREASE in cholesterol level was associated with a 4% DECREASED risk of in-hospital mortality from heart failure.

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Recipe of the day

Spaghetti Squash with Turkey Sauce

Ingredients:

For “spaghetti”:

Food Mall: Ground Turkey

• 1 spaghetti squash

• pinch of salt
 
For sauce:
• 1 lb of ground turkey
• 1 large can of tomato paste
• 2 cans of water
• 1 c mushrooms
• 1 clove of minced garlic
• 1-2 T oregano
• 1-2 T basil

Instructions:
In a large pan, heat oil and add onions, garlic and turkey. Cook until meat turns brown. Add remaining ingredients, bring to a simmer and cook for 35 minutes, stirring occasionally.

While the sauce is simmering, cut the spaghetti squash in half. Place cut side up, covered with plastic wrap in a microwave safe dish for 10 minutes. Remove from microwave, and let sit, covered, for at least 5 minutes.

To create the “spaghetti,” rake a fork over the spaghetti squash until you have essentially emptied the shell.

Heap spaghetti into a bowl and serve.