Study title and authors:
Diet, serum fatty acids, and atopic diseases in childhood
T. Dunder, L. Kuikka, J. Turtinen, L. Räsänen, M. Uhari
Department of Pediatrics, University of Oulu, Oulu, Finland
This paper can be accessed at: http://onlinelibrary.wiley.com/doi/10.1034/j.1398-9995.2001.056005425.x/full
Books:
The study evaluated the association between dietary fats and the occurrence and development of atopic diseases (allergic asthma, allergic rhinitis, and allergic dermatitis etc). 385 sex- and age-matched pairs were followed for 9 years.
The study revealed:
(a) Those with atopic disease consumed more margarine and less butter than the nonatopic children
.(b) The dietary Polyunsaturated fat/Saturated fat ratio was significantly higher in the atopic children.
(c) Saturated fat consumption was significantly lower in the children with atopic dermatitis.
Dunder notes how saturated fat has a protective influence against atopic diseases and how the increasing consumption of margarine, which is rich in omega-6 polyunsaturated fatty acids, may have caused the increase in atopic diseases
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Mixed Grill
Serves 4
Ingredients:
4 slices lamb’s liver
40 g (1 ½ ozs) lard
salt and black pepper to taste
4 tomatoes, halved
8 large mushrooms
Instructions:
Skin and core the kidneys and halve them lengthways.
Line a grill pan with foil and melt the lard and spread in it. Put the liver in the middle of the pan surrounded with the kidneys. Brush with lard.
Grill under a medium heat until the liver and kidneys change colour (approx 3 mins), and turn them over. Sprinkle with salt and pepper to taste.
Arrange the tomatoes and mushrooms around the kidneys, with the cut sides of tomatoes and caps of mushrooms uppermost. Sprinkle them with salt and pepper and brush with fat.
Grill for a further 5 minutes and serve hot.
