Study title and authors:
Dietary and plasma lipid, lipoprotein, and apolipoprotein profiles among elderly Hispanics and non-Hispanics and their association with diabetes.
Bermudez OI, Velez-Carrasco W, Schaefer EJ, Tucker KL.
Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA. email@example.com
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12450885
The objective of the study was to assess the dietary and cholesterol risk factors for cardiovascular disease and their relationship to diabetes. The study involved 490 Hispanics and 163 non-Hispanic whites aged 60-98 years.
Bermudez found that: Books:
(c) Concentrations of (good) HDL cholesterol, and (good) apolipoprotein A-I were significantly lower among Hispanic women than among non-Hispanic white women
(d) Concentrations of (good) HDL cholesterol, and (good) apolipoprotein A-I were lower among Hispanic men than among non-Hispanic white men.
(e) High levels of (bad) triglycerides and low levels of (good) HDL cholesterol were more prevalent among Hispanics with than without diabetes.
The study results indicate that a diet high in cholesterol, saturated and monounsaturated fat, and low in carbohydrate and polyunsaturated fat lower the risk of heart disease and diabetes.
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Recipe of the day
Food Mall: Eggs
salt and pepper to taste
Firstly, switch on the frying pan (skillet) and put about 1 ounce (25g) of butter in it to melt.
While the pan is heating up, get out 4 eggs, a plate and cutlery.
By this time, the butter in the pan should be melted and starting to bubble. If it is, just break the eggs into the pan and stir, using a moderate heat, until cooked to your satisfaction.
Serve and add salt and pepper to taste.