Study title and authors:
Divergent trends in obesity and fat intake patterns: The american paradox
MDAdrian F. Heinia, b and MD, DrPHRoland L. Weinsiera, b,
aFrom the Clinic of Internal Medicine, Inselspital, University of Berne, Berne, Switzerland
bFrom the Department of Nutrition Sciences, University of Alabama at Birmingham, Birmingham, Alabama USA
This study can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TDC-443YKV0-7&_user=10&_coverDate=03%2F31%2F1997&_rdoc=7&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235195%231997%23998979996%23266573%23FLP%23display%23Volume)&_cdi=5195&_sort=d&_docanchor=&_ct=22&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=cae7797ba43d10b96d559a2149b423b3&searchtype=a
The purpose of the study was to compare recent changes in diet and physical activity with trends in body weight and obesity.
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The study found:
(a) In the adult US population the prevalence of overweight rose from 25.4% from 1976 to 1980 to 33.3% from 1988 to 1991, a 31% increase.(b) During the same period, average fat intake, adjusted for total calories, dropped from 41.0% to 36.6%, an 11% decrease.
(c) Average total daily calorie intake also tended to decrease, from 1,854 kcal to 1,785 kcal (−4%). Men and women had similar trends.
(d) There was a dramatic rise in the percentage of the US population consuming low-calorie products, from 19% of the population in 1978 to 76% in 1991.
(e) From 1986 to 1991 the prevalence of sedentary lifestyle represented almost 60% of the US population, with no change over time.
To conclude: The US population now eat less fat and less calories: They now eat more low-calorie products and have the same amount of exercise and there has been a 31% increase in obesity.
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Recipe of the day
Herby Crown Roast Lamb with Seasonal Spring Vegetables in a Mint Butter
Ingredients:
1 lean leg lamb or crown roast joint
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| Food Mall: Leg of Lamb |
Salt and freshly milled black pepper
Large handful freshly chopped mint, parsley, thyme and rosemary
For the vegetables:
Selection of seasonal spring vegetables such as asparagus, peas, spring onions etc
25g/1oz butter, softened
15ml/1tbsp freshly chopped mint
Method:
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2.Weigh the joint and calculate the cooking time. Make several deep and wide slits into the joint between the bones, season and stuff with the herbs. Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. 10 minutes before the end of cooking remove the joint and brush with the mint jelly and return to the oven.
3.Lightly steam a selection of seasonal spring vegetables. Mix together the butter with the mint.Once the vegetables are cooked transfer to a hot serving dish and melt over the mint butter.
4.Serve the lamb with the minty spring vegetables.
