The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).
My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.
David Evans
Independent Health Researcher
Showing posts with label Margarine and Asthma. Show all posts
Showing posts with label Margarine and Asthma. Show all posts
This study was published in the Annals of Epidemiology 2005 Mar;15(3):207-13
Study title and authors: Margarine consumption, asthma, and allergy in young adults: results of the German National Health Survey 1998.
Bolte G, Winkler G, Hölscher B, Thefeld W, Weiland SK, Heinrich J.
Department of Epidemiology, University of Ulm, Ulm, Germany. gabrielbolte@lgl.bayern.de
This study of 7,124 adults examined whether frequent intake of margarine or butter is associated with allergy prevalence in adults.
The study found in young adults aged 18 to 29:
(a) Those who had a frequent intake of margarine had a 133% increased risk of currently having asthma compared to those who had a frequent intake of butter.
(b) Those who had a frequent intake of margarine had a 15% increased risk of having hay fever compared to those who had a frequent intake of butter.
(c) Those who had a frequent intake of margarine had a 17% increased risk of having atopic dermatitis (a type of eczema) compared to those who had a frequent intake of butter.
This study was published in Acta Paediatrica 2012 Aug;101(8):e337-43
Study title and authors:
Maternal dietary fat and fatty acid intake during lactation and the risk of asthma in the offspring.
Lumia M, Luukkainen P, Kaila M, Tapanainen H, Takkinen HM, Prasad M, Niinistö S, Nwaru BI, Kenward MG, Ilonen J, Simell O, Knip M, Veijola R, Virtanen SM.
Nutrition Unit, Department of Lifestyle and Participation, National Institute for Health and Welfare, Helsinki, Finland. mirka.lumia@thl.fi
This study set out to explore the association between maternal dietary fat intake during lactation, and the risk of asthma in the offspring by the age of five years. The subjects in the study comprised of 1,798 mother-child pairs.
The study found that, by the age of five, children whose mothers consumed margarine during lactation had a 96% increased risk of asthma compared to children whose mothers did not consume margarine.
This study was published in Thorax2003 Jul;58(7):567-72
Study title and authors: Association of consumption of products containing milk fat with reduced asthma risk in pre-school children: the PIAMA birth cohort study.
Wijga AH, Smit HA, Kerkhof M, de Jongste JC, Gerritsen J, Neijens HJ, Boshuizen HC, Brunekreef B
National Institute of Public Health and the Environment, Department of Chronic Disease Epidemiology (CZE), Bilthoven, The Netherlands. Alet.Wijga@rivm.nl
This study investigated the role of diet in the development of asthma in pre-school children. The study included 2,978 children. Data was collected at the age of two years and related to asthma symptoms reported at the age of three years.
The study found:
(a) Children who consumed butter daily had a 51% reduced risk of asthma compared to children who consumed margarine daily.
(b) Children who consumed full fat milk daily had a 29% reduced risk of asthma compared to children who consumed semi-skimmed milk daily.
(c) Children who consumed butter daily had a 58% reduced risk of asthma compared to children who consumed butter less than once a week.
This post includes a synopsis of a paper published in the European Respiratory Journal 1997 Jan;10(1):6-12 and a recipe for fajitas with grilled pineapple salsa.
Study title and authors: Dietary fat and asthma: is there a connection? Black PN, Sharpe S. Dept of Medicine University of Auckland Auckland Hospital, New Zealand.
Black notes that the last two decades have seen an increase in the prevalence of asthma, eczema, and allergic rhinitis in developed countries.
Books:
The review found this increase has been paralleled by a fall in the consumption of saturated fat and an increase in the amount of polyunsaturated fat in the diet. This is due to a reduction in the consumption of animal fat and an increase in the use of margarine and vegetable oils containing omega-6 polyunsaturated fatty acids (PUFAs), such as linoleic acid.
Immunoglobulin E is associated with allergies. Black suggests that excess immunoglobulin E may be produced by linoleic acid by the following mechanism.
Linoleic acid is a precursor of arachidonic acid, which can be converted to prostaglandin E2 (PGE2) ---> PGE2 acts on T-lymphocytes to reduce the formation of interferon-gamma (IFN-gamma) without affecting the formation of interleukin-4 (IL-4) ---> This may lead to the development of allergic sensitization, since IL-4 promotes the synthesis of immunoglobulin E (IgE), whereas IFN-gamma has the opposite effect.
So margarine and omega-6 polyunsaturated fats increase prostaglandin E2 which in turn can promote the formation of immunoglobulin E, which is associated with allergies.
To conclude: Increases in margarine and vegetable oil consumption have paralleled the increases in asthma, eczema, and allergic rhinitis.
Heat your fat in a skillet (cast iron works well if you have it) over medium high heat. Add the garlic, sliced onions and peppers. Let them cook for about 5 minutes, stirring ocassionally, until they start to soften. Add your steak strips. They won’t take too long to cook, another 5 minutes or so. When the beef is just about cooked through add the the rest of the ingredients.
For the Grilled Pineapple Sauce:
Grill the pineapple rings over medium heat, until they are caramelized (outdoor grille/indoor grille pan/Foreman grille) on each side, about 12 minutes. In a food processor combine all ingredients and pulse until desired consistency. No food processor? No problem. Just chop all the ingredients and make more of a chunky salsa. It’s all headed to the same place.
Scoop your steak, onions and peppers into a serving bowl and top with the salsa.
This post includes a synopsis of a study published in the European Journal of Clinical Nutrition 2005 Jan;59(1):8-15 and a recipe for sweet potato and zucchini frittata.
Study title and authors: Dietary intake of fatty acids, antioxidants and selected food groups and asthma in adults.
Nagel G, Linseisen J.
Division of Clinical Epidemiology, DKFZ German Cancer Research Center, Heidelberg, Germany. g.nagel@dkfz-heidelberg.de
The study investigated the effects of antioxidants and various foods on the clinical manifestation of asthma in adulthood by comparing the dietary habits of 105 people with asthma with 420 controls.
The study found:
(a) The dietary intake of antioxidants had no effect on asthma risk.
(b) Those who ate the most margarine had a 73% increased risk of asthma compared to those who ate the least.
(c) Women who ate the most margarine had a 47% increased risk of asthma compared to those women who ate the least.
(d) Men who ate the most margarine had a 151% increased risk of asthma compared to those men who ate the least.
Nagel concludes: Even in adulthood a high margarine intake increases the risk of clinical onset of asthma.
1 small sweet potato, peeled and grated
2 small zucchinis, grated
1/2 red onion, diced
1 garlic clove, minced
8 bacon strips, diced
Instructions:
In a large skillet, cook the diced bacon until crispy. Pour out almost all of the grease, leaving some behind to cook the veggies in. Add the onion, garlic, and grated sweet potato and cook until the shredded potato is tender. Add the zucchini and saute for another 3-4 minutes. Spread the mixture evenly over the bottom of your pan and pour the eggs evenly over the mixture. Cover and let cook over medium heat for about 4 minutes or until the eggs start to bubble around the edges. Move the frittata into your oven and under the broiler for another 3-4 minutes or until the frittata is not longer runny on top and the frittata is firm. Watch carefully while cooking! Slice like a pizza to serve.
This post features a synopsis on a study published in Allergy Volume 56, Issue 5, pages 425–428, May 2001 and a recipe for a mixed grill.
Study title and authors: Diet, serum fatty acids, and atopic diseases in childhood
T. Dunder, L. Kuikka, J. Turtinen, L. Räsänen, M. Uhari
Department of Pediatrics, University of Oulu, Oulu, Finland
The study evaluated the association between dietary fats and the occurrence and development of atopic diseases (allergic asthma, allergic rhinitis, and allergic dermatitis etc). 385 sex- and age-matched pairs were followed for 9 years.
Dunder notes how saturated fat has a protective influence against atopic diseases and how the increasing consumption of margarine, which is rich in omega-6 polyunsaturated fatty acids, may have caused the increase in atopic diseases.
4 lamb’s kidneys
40 g (1 ½ ozs) lard
salt and black pepper to taste
4 tomatoes, halved
8 large mushrooms
Instructions:
Skin and core the kidneys and halve them lengthways.
Line a grill pan with foil and melt the lard and spread in it. Put the liver in the middle of the pan surrounded with the kidneys. Brush with lard.
Grill under a medium heat until the liver and kidneys change colour (approx 3 mins), and turn them over. Sprinkle with salt and pepper to taste.
Arrange the tomatoes and mushrooms around the kidneys, with the cut sides of tomatoes and caps of mushrooms uppermost. Sprinkle them with salt and pepper and brush with fat.
rhinitis in developed countries.
: 
adulthood by comparing the dietary habits of 105 people with asthma with 420 controls. 
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