Sunflower oil damages the blood vessels

This post featues a synopsis on a study published in the Journal of Nutrition 2008 Oct;138(10):1910-4 and a recipe for anchovy and mustard glazed leg of lamb.

Study title and authors:
Impaired postprandial endothelial function depends on the type of fat consumed by healthy men.
Berry SE, Tucker S, Banerji R, Jiang B, Chowienczyk PJ, Charles SM, Sanders TA.
Nutritional Sciences Division, King's College London, London SE1 9NH, United Kingdom. sarah.e.berry@kcl.ac.uk

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18806100
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The study investigated the effects of saturated fat (butter) meals and monounsaturated fat (sunflower oil, found in many margarines) meals on the function of the blood vessels in 17 men.

Berry found that:
(a) The rise in (bad) triglycerides was 66% LESS after the butter meal than after the sunflower oil meal.
(b) After the sunflower oil meal there was a DECREASE in blood flow and an INCREASE in cell damage.
(c) After the butter meal there was NO change in blood flow and NO cell damage.

The study shows how sunflower oil damages the blood vessels, which may lead to heart disease.

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall 

Recipe of the day

Anchovy and Mustard Glazed Leg of Lamb

Ingredients:                                                                                   Food Mall: Boneless Leg of Lamb 

1.3kg/3lb lean boneless leg of lamb

4-5 garlic cloves, peeled and cut into slivers

4 large sprigs of rosemary

Cold-pressed extra virgin olive oil

15ml/1tbsp wholegrain mustard

4 or 5 anchovy fillets, in olive oil, drained and finely chopped

Large knob of butter, slightly softened

Sea salt and freshly ground black pepper

Method:

1.To prepare your lamb; place on a chopping board then stud it with the garlic and rosemary. Gently insert the tip of a knife about an inch into the flesh of the lamb and then push a sliver of garlic and a couple of rosemary leaves into the hole left behind. The more of these you do, the more highly developed the flavour. I would recommend at least 10 and up to 20. The lamb can be prepared up to this point well in advance, even the night before.

2.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Rub the lamb all over with the oil and season well with sea salt and freshly ground black pepper, put it on a baking tray in the oven and cook according to how you like your lamb.

3.Meanwhile blend the mustard, anchovy and butter into a paste. About 25 minutes before the end of the cooking time smear or brush this over the skin of the lamb and return to the oven. When the glaze has taken on a golden brown colour, remove the lamb from the oven, transfer to a large warm plate, cover with foil and leave to rest for 5-10 minutes somewhere warm before serving.