Carbohydrate Intake, Glycemic Index, Glycemic Load, and Dietary Fiber in Relation to Risk of Stroke in Women
Kyungwon Oh1, Frank B. Hu1,2,3, Eunyoung Cho3, Kathryn M. Rexrode3,4, Meir J. Stampfer1,2,3, JoAnn E. Manson2,3,4, Simin Liu4 and Walter C. Willett1,2,3
1 Department of Nutrition, Harvard School of Public Health, Boston, MA.
2 Department of Epidemiology, Harvard School of Public Health, Boston, MA.
3 The Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA.
4 Division of Preventive Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA.
This study can be accessed at: http://aje.oxfordjournals.org/content/161/2/161.abstract?ijkey=2401ff07939554ce81d8f58f9c7fe57322452976&keytype2=tf_ipsecsha
The study examined the associations of dietary carbohydrate, glycemic index, and glycemic load with stroke risk. 78,779 US women were studied for 18 years.
The study found that those with the highest carbohydrate intake had a 105% increased risk of stroke, compared to those with the lowest intake. The association between carbohydrate intake and stroke risk
was most evident among women with a high body mass index.More information on this subject: Books
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Recipe of the day
Hungarian Goulash soup
Ingredients
2 large onions, chopped
4 tbsp goose fat
1 kg (2.2 lbs) diced or minced beef
1 tbsp paprika
1.75 litres (3 pints) chicken stock
1/2 large green pepper, cored, de-seeded and sliced
4 tomatoes, peeled and sliced
2 tbsp tomato paste
Salt and white pepper to taste
Instructions:
Saute the onion in the goose fat until golden brown. Add the meat and paprika.
Cover and simmer for ten minutes, stirring occasionally. If needed, a little chicken broth can be added to prevent sticking.
Add the green pepper, tomato, tomato paste, salt and pepper. Pour in half the chicken stock and cook, covered over low heat for about 2 hours or until meat is tender.
During the cooking, stir a few times, adding more chicken broth as needed.
Ten minutes before end of cooking time, add remaining stock.
Taste and correct seasoning if needed.
Serve in heated soup bowls.
