High fat consumption decreases the risk of breast cancer

This post includes a summary of a paper published in the Journal of the American Medical Association 1999;281:914-920 and a recipe for lamb cutlets with lemon & chive butter.

Study title and authors:
Association of Dietary Intake of Fat and Fatty Acids With Risk of Breast Cancer

Books:

Michelle D. Holmes, MD, DrPH; David J. Hunter, MB, BS, ScD; Graham A. Colditz, MD, DrPH; Meir J. Stampfer, MD, DrPH; Susan E. Hankinson, ScD; Frank E. Speizer, MD; Bernard Rosner, PhD; Walter C. Willett, MD, DrPH

This paper can be accessed at: http://jama.ama-assn.org/cgi/content/abstract/281/10/914
 
The aim of the study was to determine whether intakes of fat are associated with breast cancer. A total of 88,795 women free of cancer in 1980 were followed up for 14 years.
 
The study found:
(a) Women with a higher fat intake had a 15% decreased incidence of breast cancer compared with women with a lower intake.
(b) For every 5% increase in fat consumption there was a 3% reduction in breast cancer incidence.
(c) For every 5% increase in saturated fat consumption there was a 6% reduction in breast cancer incidence.

This study shows how an increase in fat consumption decreases the risk of breast cancer.


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Recipe of the day

Lamb Cutlets with Lemon & Chive Butter

Ingredients:

Food Mall: Lamb

4 lamb cutlets

25g/1oz butter, softened
Grated zest of 1 lemon
5ml/1tsp freshly chopped chives
2.5ml/½tsp black peppercorns, crushed

Method:
1.Cook the cutlets under a preheated grill or prepared barbecue for 8-12 minutes turning once.

2.Meanwhile make the butter. Mix together the butter, lemon zest, chives and peppercorns. Place a spoonful of the butter over the cutlets and allow to melt slightly before serving.

Potatoes increase risk of colon cancer

This post contains a summary of a paper published in Environmental Health and Preventive Medicine Volume 3, Number 3 / October, 1998 146-151 and a recipe for chipotle meatballs with guacamole.

Study title and authors:

Lifestyle and colorectal cancer: A case-control study

Yuan Ping1 , Yoichi Ogushi1 , Yoshikazu Okada1 , Yasuo Haruki1 , Isao Okazaki2 and Tetsuhei Ogawa3

(1) Department of Medical Informatics, School of Medicine, Tokai University, Bohseidai, Isehara, 259-1193 Kanagawa, Japan

(2) Department of Community Health, Division of Community Health and Environmental Medicine, School of Medicine, Tokai University, Isehara

Books:

(3) The Automated Multi-phasic Health Testing and Services Center, Tokai University Hospital, Isehara

This paper can be accessed at: http://www.springerlink.com/content/7061572866w257x7/

This study was conducted to investigate the relationship between lifestyle and risk of colon cancer. 100 patients diagnosed with colon and rectal cancer in Tokai University Hospital were matched with 300  controls.

The study found:

(a) Smoking habits, intakes of meat and egg  were shown not to be related to colon cancer.

(b) Consumption of potato products were a predominant risk factor for colon cancer.

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Recipe of the day

Chipotle Meatballs with Guacamole
 
Meatball Ingredients:

Food Mall: Ground Turkey

◦1 lb. 94% ground turkey (any ground meat will do)

◦1/4 c almond meal
◦4 T bacon fat or butter (not melted)
◦2 eggs
◦3 chipotle peppers in adobo sauce
◦1 t + 2 t oregano
◦1 c chicken stock
◦15 oz. diced tomatoes
◦S & P

Guacamole Ingredients:
◦2 avocados
◦1 lemon, juiced
◦2 t chili garlic sauce
◦S & P

Method:
Preheat the oven to broil.

Place the ground turkey in a large bowl. In the large bowl of your food processor combine the eggs, almond meal, bacon fat or butter, 1 t oregano, 1 chipotle pepper and some S & P. Process until smooth and add to the turkey. Mix with your hands until combined. The mixture will be wet, don’t fret. Form the mixture into balls and place in an oven safe dish. Broil until browned, about 10 minutes.

While the meatballs are browning, add the diced tomatoes, 2 chipotle peppers, chicken stock and 2 t oregano to the same bowl of your food processor and pulse until smooth. Once the meatballs have browned, turn to oven to Bake at 450°F. Add the sauce to your oven safe dish and continue to bake until the sauce has thickened a bit, about 15 more minutes.

Now for the guacamole, place all the ingredients into the smallest bowl of your food processor. Pulse until it’s the consistency you like.



Meta-analysis of animal fat & meat consumption show NO association with colon cancer

This post includes a summary of a study published in the American Journal of Clinical Nutrition March 4, 2009 and a recipe for infallible rare roast beef.

Study title and authors:

Meta-analysis of animal fat or animal protein intake and colorectal cancer1,2,3,4

Dominik D Alexander, Colleen A Cushing, Kimberly A Lowe, Bonnie Sceurman and Mark A Roberts

1 From Exponent Health Sciences, Wood Dale, IL (DDA, CAC, and MAR); Exponent Health Sciences, Washington, DC (BS); and Exponent Health Sciences, Bellevue, WA (KAL).

2 The National Cattlemen's Beef Association and the National Pork Board did not contribute to the writing, analysis, or interpretation of the research findings.

3 Supported in part by the Cattlemen's Beef Board, through the National Cattlemen's Beef Association, and the National Pork Board.

Books:

4 Address reprint requests and correspondence to DD Alexander, Managing Epidemiologist Exponent Inc, 185 Hansen Court, Suite 100, Wood Dale, IL 60191. E-mail: dalexander@exponent.com .

The study can be accessed at: http://www.ajcn.org/cgi/content/abstract/ajcn.2008.26838v1

This study investigated the available evidence to find out if there is any connection between animal fat or animal protein intake and colon cancer.

Six studies were reviewed, with 1070 cases of colon cancer and 1.5 million person years of follow up.

The study found there was No association between colon cancer rates and animal fat  & animal protein consumption.

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Recipe of the day

Infallible Rare Roast Beef

Ingredients:

1 roast beef, with or without bones, ANY SIZE

Food Mall: Beef

Instructions:
In the morning, preheat oven to 375F. Put roast in and cook for 1 hour.

Turn off heat. Leave roast in oven. Do not open door.

Thirty minutes before serving, turn oven back on to 375F.

If you need the oven for something else, take it out to "rest" and cover with aluminum foil. Every slice is uniformly pink and gorgeous. The first few times you do this takes courage!