Study title and authors:
Dietary Fat and the Risk of Breast Cancer
Walter C. Willett, M.D., Meir J. Stampfer, M.D., Graham A. Colditz, M.B., B.S., Bernard A. Rosner, Ph.D., Charles H. Hennekens, M.D., and Frank E. Speizer, M.D.
Books:
The study can be accessed at: http://www.nejm.org/doi/pdf/10.1056/NEJM198701013160105The study assessed the intake of dietary fat and it's effect on breast cancer on 89,538 U.S. registered nurses
who were 34 to 59 years of age over 4 years.
who were 34 to 59 years of age over 4 years.The study revealed that:
(a) There was a 16% DECREASE in cancer rates for those who consumed the highest amount of saturated fat
as compared to those who consumed the least.
(b) There was a 9% DECREASE in cancer rates for those who consumed the highest amount of cholesterol as compared to those who consumed the least. as compared to those who consumed the least.More information on this subject: Books
Recipe of the day
Steak Marinade
Food Mall: Rib Eye Steak
Ingredients:rib eye steak
1/3 cup minced shallots
1/2 cup olive oil
3 tablespoons fresh thyme
1/4 teaspoon white pepper3 tablespoons freshly squeezed lemon juice
Directions:
Mix the marinade ingredients in a non-reactive pan. Score the meat, and place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Remove the steaks from the marinade (retain marinade) and grill to taste. Bring the remaining marinade to a boil in a non-reactive saucepan and remove from heat.
Carve the meat in thin diagonal slices across the grain (this makes for a tender cut) and arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate, if desired, with parsley sprigs or watercress.
