Study title and authors:
The relationship between cholesterol and survival in patients with chronic heart failure
Klinik und Poliklinik für Innere Medizin III, Martin-Luther-Universität, Halle, Germany
Academic Cardiology, Castle Hill Hospital, Hull, United Kingdom
Franz-Volhard-Klinik (Charité, Campus Berlin-Buch) am Max-Delbrück Centrum für Molekulare Medizin, Berlin, Germany
This study can be accessed at: http://content.onlinejacc.org/cgi/content/abstract/42/11/1933
The objective of the study was to describe the relationship between cholesterol and survival in patients with chronic heart failure. A total of 417 patients were involved in the study.
The results of the study revealed:
(a) Higher total cholesterol levels were a predictor of survival.
(b) The chance of survival increased 25% for each mmol/l (38 mg/dL) increment in total cholesterol.
(c) After one year those with cholesterol levels above 5.2 mmol/l (201 mg/dL) had a survival rate of 92%.
(d) After one year those with cholesterol levels below 5.2 mmol/l (201 mg/dL) had a survival rate of 75%.
(e) After three years those with cholesterol levels above 5.2 mmol/l (201 mg/dL) had a survival rate of 72%.
(f) After three years those with cholesterol levels below 5.2 mmol/l (201 mg/dL) had a survival rate of 50%.
To conclude: In patients with chronic heart failure, lower total cholesterol levels are associated with earlier death.
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Recipe of the day
Lamb Tikka Cutlets
|Food Mall: Lamb|
15ml/1tbsp coriander seeds
15ml/1tbsp mustard seeds
15ml/1tbsp curry paste
15ml/1tbsp mild chilli powder
Salt and freshly milled black pepper
45ml/3tbsp fresh coriander leaves, to garnish
1.Heat a large non-stick frying pan and dry fry the coriander and mustard seeds for 2-3 minutes. Place in a food processor or a mortar and grind to form a fine powder.
2.In a large shallow dish combine the dry spices with the remaining marinade ingredients. Coat the cutlets in the marinade, cover and marinate for 2 hours or overnight in the refrigerator.
|Lamb Tikka Cutlets|