Study title and author:
Cholesterol lowering trials in coronary heart disease: frequency of citation and outcome.
U. Ravnskov
This paper can be accessed at: http://www.bmj.com/content/305/6844/15.abstract
The objective of the study was to see if the claim that lowering cholesterol values prevents coronary heart disease is true or if it is based on citation of supportive trials only.
After searching the literature Ravnskov found 22 controlled cholesterol lowering trials that measured coronary heart disease or death, or both.
This investigation revealed that:
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(b) Trials considered as unsupportive of the contention that lowering cholesterol values prevents coronary
heart disease were not cited after 1970, although their number almost equalled the number considered supportive.
(c) In the 22 controlled cholesterol lowering trials studied total and coronary heart disease mortality was not changed significantly either overall or in any subgroup. heart disease were not cited after 1970, although their number almost equalled the number considered supportive.(d) Cholesterol levels were not related to heart disease.
(e) There was a significant increase in non-medical deaths in the cholesterol lowering groups.
Ravnskov concluded that lowering cholesterol levels does not reduce mortality and is unlikely to prevent coronary heart disease. Claims of the opposite are based on preferential citation of supportive trials.
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: Scientific Studies : Websites : Videos : Food MallRecipe of the day
Light Lamb Stew
Ingredients:
450-675g/1-1½lb lean lamb neck fillet, shoulder, or leg, cut into 2.5cm/1inch cubes
Salt and freshly milled black pepper
10ml/2tsp ground coriander |
| Food Mall: Leg of Lamb |
600ml/1pint good, hot lamb stock
100g/4oz spring greens or kale, roughly shredded
30ml/2tbsp freshly chopped flat-leaf parsley
30ml/2tbsp freshly chopped mint
Method:
1.In a large bowl season the lamb with the salt, pepper and coriander.
2.Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large ovenproof casserole dish.
3.In the same frying pan cook the shallots for 2-3 minutes. Spoon into the casserole dish and add the stock. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1½ hours, stirring occasionally.
4.5-10 minutes before the end of the cooking time add the greens or kale.
5.Garnish with the herbs and serve with seasonal vegetables and rice or mashed potatoes
