Study title and authors:
Clearance of chylomicron remnants in normolipidaemic patients with coronary artery disease: case control study over three years
Moshe S Weintraub, head, department of internal medicine Ca, Itamar Grosskopf, instructor, department of medicine Ca, Toby Rassin, instructor, department of medicine Ea, Hylton Miller, head, coronary catheterisation unita, Gideon Charach, instructor, department of medicine Ca, Heschi H Rotmensch, senior lecturer, department of medicine Ca, Meir Liron, head, department of medicine Ea, Ardon Rubinstein, head, unit of lipid metabolisma, Adrian Iaina, head, department of nephrologya
Tel Aviv-Sourasky Medical Center and Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv, Israel
This paper can be accessed at: http://www.bmj.com/content/312/7036/935.full
Books:
Chylomicrons are small fat globules composed of protein and fat. Chylomicrons are found in the blood and lymphatic fluid where they serve to transport fat from the intestines to other locations in the body.
Chylomicron remnants are the chylomicrons after their transported fat has been 'off-loaded'.The objective of the study was to test the hypothesis that subjects who clear chylomicron remnants slowly from the bloodsream may be at higher risk of heart disease than is indicated by their fasting blood fat and cholesterol levels.
The study concluded that patients with heart disease had significantly higher concentrations of chylomicron remnants in the bloostream than subjects without heart disease, even though both groups had normal cholesterol levels.
High concentrations of chylomicron remnants are caused by low fat/high carbohydrate diets
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Recipe of the day
Prime Rib Roast
Food Mall: Beef
Ingredients:
3 teaspoons grated fresh ginger root
8 cloves garlic, minced
1 tablespoon mustard powder
1 (8 pound) prime rib roast
1/4 cup olive oil
Freshly ground black pepper to taste
Directions:
Mix together the ginger, (4) garlic, and mustard (marinade).
Prick holes all over the roast with a 2 pronged fork.
Cut 4 garlic cloves in halves and insert throughout interior of roast.
Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a rack in a roasting pan.
Pour olive oil over roast, and season with freshly ground black pepper.
Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven.
After the first hour, remove the aluminum foil.
Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour.
The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done.
Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Recipe of the day
Prime Rib Roast
Food Mall: Beef
Ingredients:3 teaspoons grated fresh ginger root
8 cloves garlic, minced
1 tablespoon mustard powder
1 (8 pound) prime rib roast
1/4 cup olive oil
Freshly ground black pepper to taste
Directions:
Mix together the ginger, (4) garlic, and mustard (marinade).
Prick holes all over the roast with a 2 pronged fork.
Cut 4 garlic cloves in halves and insert throughout interior of roast.
Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a rack in a roasting pan.
Pour olive oil over roast, and season with freshly ground black pepper.
Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven.
After the first hour, remove the aluminum foil.
Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour.
The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done.
Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
