Study title and authors:
Intake of Fatty Acids and Risk of Coronary Heart Disease in a Cohort of Finnish Men: The Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study
Pirjo Pietinen1, Alberto Ascherio2, Pasi Korhonen1, Anne M. Hartman3, Walter C. Willett2, Demetrius Albanes3 and Jarmo Virtamo1
1Department of Nutrition, National Public Health Institute, Helsinki, Finland
2Department of Nutrition, Harvard School of Public Health, Boston, MA
3Division of Cancer Prevention and Control, National Cancer Institute, Bethesda, MD
This study can be accessed at: http://aje.oxfordjournals.org/content/145/10/876.abstract
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The study, which lasted 6 years, investigated the relationship between intakes of various fats and the risk of
coronary heart disease in 21,930 smoking men aged 50–69 years who were initially free of diagnosed cardiovascular disease.
coronary heart disease in 21,930 smoking men aged 50–69 years who were initially free of diagnosed cardiovascular disease. The study revealed:
(a) Those men which consumed the most polyunsaturated fats (vegetable oils, margarine etc) had a 27% increase in coronary death and an 11% increase in major coronary events compared to those men that consumed the least.
(b) Those men which consumed the most saturared fats had a 27% decrease in coronary death and an 13% decrease in major coronary events compared to those men that consumed the least.
(c) Those men which consumed the most cholesterol had a 8% decrease in coronary death and an 7% decrease in major coronary events compared to those men that consumed the least.
To conclude: The results of this study indicate that polyunsaturated fats increase heart disease and that cholesterol and especially saturated fat consumption lower the incidence of heart disease.
More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food MallRecipe of the day
Marinated Grilled Ranch Steak
Ingredients:
4 ranch, thick flank, skirt or sirloin steaks
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Salt and freshly milled black pepper
75ml/5tbsp fresh pineapple juice10ml/2tsp allspice berries, crushed
2 medium onions, peeled and thinly sliced
15ml/1tbsp olive oil
30ml/2tbsp sherry
150ml/¼pint good, hot beef stock
Method:
1.Place the steaks in a shallow, non-metallic dish and season on both sides.
2.In a small bowl; mix together the pineapple juice and crushed berries. Pour over the steaks and add the onions. Cover and refrigerate for 40 minutes, or overnight, if time allows, turning once.
3.Remove the steaks from the marinade (reserving the marinade) and cook under a preheated moderate grill according to your preference. Transfer the steaks to a warm plate to rest.
4.To make the sauce from the marinade, heat the oil in a non-stick frying pan and cook the onions for 2-3 minutes. Add the reserved marinade mixture, sherry and stock. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add any meat juices from the steak plate to the sauce.
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| Marinated Grilled Ranch Steak |
