Dietary polyunsaturated fatty acids and composition of human aortic plaques
C. V. Felton PhDa, , D. Crook PhDa, M. J. Davies MRCP, Profb and M. F. Oliver FRCP, Profc
a Wynn Institute for Metabolic Research, 21 Wellington Road, London NW8 9SQ, UK
b British Heart Foundation Cardiovascular Pathology Unit, St George's Hospital Medical School, London, United Kingdon
c National Heart and Lung Institute, London, United Kingdon
This study can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T1B-49NRD7C-1KT&_user=10&_coverDate=10%2F29%2F1994&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=6118f2f5cdd20ad11450c34bf8705a62&searchtype=a
The study compared the type of fats were in arterial plaque with that of post-mortem blood and fat tissue whereby it reflected dietary intake.
The study found that:
(a) Higher levels of dietary polyunsaturated fats (omega-6 and omega-3) were associated with increased plaque in the arteries.
(b) Saturated fat was NOT associated with increased plaque in the arteries.
Felton concluded that these findings imply a direct influence of dietary polyunsaturated fats on artery plaque formation.
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Recipe of the day
Flat Iron Steak
2 (1 lb) flat iron steaks
2 tablespoons olive oil
2 garlic cloves, mashed
1 teaspoon Italian parsley, chopped
1 teaspoon rosemary, chopped
Generous amount of fresh ground pepper
1/2 teaspoon dry mustard
Mix all ingredients thoroughly and marinate steak for one hour.
Grill over hot coals 4 minutes per side. Best cooked rare to medium rare.