Study title and authors:
A Longitudinal Study of Coronary Heart Disease
This paper can be accessed at: http://circ.ahajournals.org/cgi/reprint/28/1/20
The study analysed 1,989 men over 4 years. 88 developed heart disease.
The study revealed:
(a) The average daily intake of saturated fat was identical in the both the men who developed heart disease and the men who were free from heart disease.
(b) The men who developed heart disesase consumed slightly less daily total animal fats than the men who were free from heart disease.
(c) The men who developed heart disesase consumed less daily cholesterol than the men who were free from heart disease.
To conclude: An increase in fat and dietary cholesterol was associated with less heart disease.
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Recipe of the day
Lamb with Red Wine
450-675g/1-1½lb lamb shoulder, leg or neck fillet, cut into 2.5cm/1inch cubes
|Food Mall: Lamb Shoulder|
2 garlic cloves, peeled and crushed
300ml/½pint good, hot lamb stock
150ml/¼pint good red wine
Small bunch freshly chopped flat-leaf parsley
1.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.
2.In the same frying pan cook the onions and garlic until soft. Spoon into the casserole dish with the stock and wine. 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 1 hour, stirring occasionally.
3.Garnish with the parsley.
|Lamb with Red Wine|