High fat diets provide superior nutrition compared to a low fat diet

This post includes a synopsis of a study published in the Journal of the American Dietetic Association 1995 Aug;95(8):893-7 and a recipe for lemon and rosemary roast leg of lamb.

Study title and authors
Comparisons of dietary intake and sources of fat in low- and high-fat diets of 18- to 24-year-olds.
Hampl JS, Betts NM.
Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln 68583-1584, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7636080

Books:

The study compared the fat intake, nutrient intake, and food group choices of 1,062 (436 men and 626 women) 18- to 24-year-olds consuming (low fat) 30% or less or more than 30% of energy from fat (high fat).

The study found:
(a) Men and women who consumed low-fat diets consumed significantly more alcohol than the men and women on the higher fat diets.
(b) Men who consumed the higher fat diet were less likely to be at risk for calcium deficiency.
(c) Women who consumed the higher fat diet were less likely to be at risk for vitamin E and zinc deficiencies.

To conclude: Compared to a low fat diet, men and women who follow a higher fat diet drink less alcohol and have a higher vitamin and mineral intake.

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Recipe of the day

Lemon and Rosemary Roast Leg of Lamb

Ingredients:

1 x 1.3kg/3lb whole or carvery lamb leg joint

Food Mall: Leg of Lamb

45ml/3tbsp fresh rosemary leaves

Grated zest of 2 lemons
Salt and freshly milled black pepper
Juice of 2 lemons
15ml/1tbsp olive oil

Method:
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2.In a small bowl mix together the rosemary and lemon zest.

3.Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and push the rosemary mixture into the slits.

4.Transfer the joint to a metal rack in a large non-stick roasting tin, spoon over the lemon juice. Drizzle with olive oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.

5.Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes.

Lemon and Rosemary Roast Leg of Lamb