As animal fat intake is doubled, stroke incidence decreases by 60%

This study was published in Circulation 1989 Mar;79(3):503-15

Study title and authors:
Trends for coronary heart disease and stroke and their risk factors in Japan.

Shimamoto T, Komachi Y, Inada H, Doi M, Iso H, Sato S, Kitamura A, Iida M, Konishi M, Nakanishi N, et al.
Institute of Community Medicine, University of Tsukuba, Ibaraki-ken, Japan.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2783893

This study assessed the changes in risk factor trends for coronary heart disease and stroke during a 20 year period in a population of 7,030.

The study found:
(a) Cholesterol levels in men aged rose by 13% over the 20 years.
(b) Cholesterol levels in women aged rose by 16% over the 20 years.
(c) Animal fat intake doubled and animal protein rose by almost a quarter over the 20 years.
(d) This rise may be attributable to an increased intake of meat, eggs and dairy products.
(d) Blood pressure levels decreased over the 20 years.
(e) The incidence of coronary heart disease did not change among men and women.
(f) The incidence of all stroke declined about 60% for both men and women.

To conclude: An increase in dietary animal fat and protein leads to an increase in cholesterol levels, no change in heart disease incidence, a decrease in blood pressure and a 60% decrease in stroke.

Dietary fat intake is associated with a 9% reduction in stroke risk

This post includes a summary of a study published in the British Medical Journal 2003 Oct 4;327(7418):777-82 and a recipe for pinchos morunos.

Study title and authors:
Dietary fat intake and risk of stroke in male US healthcare professionals: 14 year prospective cohort study.

Books:

He K, Merchant A, Rimm EB, Rosner BA, Stampfer MJ, Willett WC, Ascherio A.

Department of Nutrition, Harvard School of Public Health, 665 Huntington Avenue, Boston, MA 02115, USA. hpkhe@channing.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/14525873

The objective of thestudy was to examine the association between intake of total fat, specific types of fat, and cholesterol and risk of stroke in men. The study consisted of 43,732 men aged 40-75 years who were free from cardiovascular diseases and diabetes and were followed for 14 years.

The study found that fat intake was associated with a 9 per cent reduction in stroke risk and that cholesterol, red meats, high fat dairy products, nuts, and eggs were also not related to risk of stroke.

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Recipe of the day

Pinchos Morunos

Ingredients:

Food Mall: Pork

3.25lb (~1.5 kg) pork

2 tsp (~10ml) cumin seeds
2 tsp (~10ml) coriander seeds
4tst (~20ml) paprika
6 cloves fine chopped garlic
2 tsp (~10ml) dried oregano
4 tbsp (~60ml) lime juice
.75 cup (~.20l) lard

Instructions:
Using a mortar and pestle, grind the seeds and place into a large bowl. Into the large bowl, add the oregano, paprika, garlic, some salt & pepper, and combine with the liquids. Goopy. Cut the pork into cubes and toss to coat in the bowl. Once coated, let it marinate somewhere cool and sanitary for at least 2 hours. Soak wooden skewers in water during this time. Thread meat on skewers and place on ripping-hot grill for about 6 min a side. Eat hot on the stick. We had ours with grilled asparagus.

Pinchos Morunos



Intake of animal products such as eggs, dairy products, and fish LOWERS the risk of stroke by 28%

This post includes a summary of a study published in the International Journal of Epidemiology Volume32, Issue4Pp. 536-543 and a recipe for chopped mushrooms, eggs and onion.

Study title and authors:
Intake of animal products and stroke mortality in the Hiroshima/Nagasaki Life Span Study

Books:

Catherine Sauvaget1, Jun Nagano1,2, Naomi Allen3, Eric J Grant1 and Valerie Beral3

1Department of Epidemiology, Radiation Effects Research Foundation, Hiroshima, Japan.
2Institute of Health Science, Kyushu University, Fukuoka, Japan.
3Cancer Research UK Epidemiology Unit, Oxford University, Oxford, UK.

This study can be accessed at: http://ije.oxfordjournals.org/content/32/4/536.abstract
 
This study of 40,349 adults, with sixteen years of follow up, found that those who ate the most eggs, dairy products and fish had a 28% lower risk of stroke than those who ate the least.
 
The author concluded: "Intake of animal products such as eggs, dairy products, and fish may be protective against intracerebral haemorrhage"
 
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Recipe of the day

Chopped Mushrooms, Eggs and Onion

Makes 6 to 8 servings.

Ingredients:

1 medium onion, finely diced

Food Mall: Eggs

1/4 cup lard

10-12 medium white mushrooms, finely chopped
12 hard boiled eggs, peeled and finely chopped
Freshly ground black pepper to taste

Instructions:
Saute the onion in the lard until golden brown. Add the mushrooms and saute another 5 minutes or so, stirring frequently, until mushrooms are softened and turned dark.

Remove from heat and let cool.

Mix together with the eggs and pepper.

Chill until ready to serve.