Study title and authors:
Lipid-lowering treatment to the end? A review of observational studies and RCTs on cholesterol and mortality in 80+-year olds
2Research Unit of General Practice, Institute of Public Health, University of Southern Denmark, Odense, Denmark
This paper can be accessed at: http://ageing.oxfordjournals.org/content/39/6/674.abstract
The author reviewed a total of 12 studies regarding the relationship of cholesterol levels and all-cause mortality. This corresponded to 13,622 participants: 3,789 aged 80 and above in eight studies and 9,833 aged 71–103 (average age 78 years) in four studies.
The review found:
(a) Regarding all-cause mortality in the 80+-year olds, low cholesterol levels did not seem beneficial in any study and low cholesterol levels (less than 5.5 mmol/l or 212 mg/dL) is associated with increased mortality among 80+-year olds.
(b) There was no evidence that statins decrease all-cause mortality in elderly people without known vascular disease, on the contrary, it was even possible that statins increased all-cause mortality.
This finding of the review show that low cholesterol and possibly statin treatment increases the death rate in the elderly.
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Recipe of the day
Braised Beef with Madeira Sauce
|Food Mall: Beef Brisket|
Salt and freshly milled black pepper
75g/3oz bacon, roughly chopped or bacon lardons
6 shallots, peeled and finely chopped
2 garlic cloves, peeled and crushed
45ml/3tbsp olive oil
1 small bunch fresh herbs
3 parsnips, peeled and chopped
4 celery sticks, chopped
450ml/¾pint good, hot beef stock
450ml/¾pint Madeira wine
1.Place the joint on a chopping board and season.
2.Heat a large non-stick frying pan and cook the bacon, shallots and garlic for 3-4 minutes. Transfer to a large ovenproof casserole dish.
3.In the same frying pan heat the oil and brown the joint on all sides for 4-5 minutes and transfer to the dish.
4.Add the remaining ingredients, cover the dish with 2 sheets of greaseproof paper or foil and secure with a lid.
5.Bring to the boil, reduce the heat and cook on the hob for the calculated cooking time until the beef is tender.
6.Remove the joint from the pan, transfer to a warm plate, cover and rest for 10 minutes before slicing. Meanwhile add olive oil to the sauce and stir gently.