Study title and authors:
A Longitudinal Study of Coronary Heart Disease
OGLESBY PAUL, MARK H. LEPPER, WILLIAM H. PHELAN, G. WESLEY DUPERTUIS, ANNE
MACMILLAN, HARLLEY MCKEAN and HEEBOK PARK
MACMILLAN, HARLLEY MCKEAN and HEEBOK PARK |
| Books: |
The Department of Medicine, University of Illinois College of Medicilne, Chicago, Illinois.
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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Lamb with Red Wine
Ingredients:
450-675g/1-1½lb lamb shoulder, leg or neck fillet, cut into 2.5cm/1inch cubes
salt and freshly milled black pepper
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| Food Mall: Lamb Shoulder |
30ml/2tbsp olive oil
1 red onion, peeled and finely chopped2 garlic cloves, peeled and crushed
300ml/½pint good, hot lamb stock
150ml/¼pint good red wine
Small bunch freshly chopped flat-leaf parsley
Method:
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.
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| Lamb with Red Wine |
