Dietary fat has no bearing on cholesterol levels

This post includes a synopsis of a study published in the British Medical Journal 1963;1:571-576  2 March 1963 and a recipe for roast leg of lamb with spring onions and mint.

Study title and authors:
DIET AND PLASMA CHOLESTEROL IN 99 BANK MEN

Books:

J. N. MORRIS, D.Sc., F.R.C.P. JEAN W. MARR J. A. HEADY,. Ph.D.

Social Medicine Research Unit of the Medical Research Council, London Hospital
G. L. MILLS,* Ph.D. Courtauld Institute of Biochemistry, Middlesex Hospital. London
T. R. E. PILKINGTON,* M.D., M.R.C.P. Medical Unit, St. George's Hospital, London

This study can be accessed at: http://www.bmj.com/content/1/5330/571.full.pdf
 
The study investigated the relationship between dietary fat intake and cholesterol levels. The study included ninety-nine British bank men aged 40-55, whose individual diets were studied by the week's weighed method, showed a wide range in food intake and in casual plasma cholesterol. Total fat-consumption varied from 84 to 189 g. a day, that of animal fat from 55 to 173 g. a day. The cholesterol level varied from 154 to 324 mg./100 ml.
 
The study found there was no association between the amout of fat the men ate and their individual cholesterol levels.
 
To conclude: This study shows that dietary fat has no bearing on cholesterol levels.

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Recipe of the day

Roast Leg of Lamb with Spring Onions and Mint

Serves 8

Food Mall: Semi-Boneless Leg of Lamb

Ingredients:

1 (4-pound) semi-boneless leg of lamb

6 cloves garlic
2 tablespoons fennel seeds
1/2 teaspoon fine sea salt
1 tablespoon cracked black pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 bunch spring onions or 4 large leeks, white and light green parts only, roughly chopped
1 large bulb fennel, cored and thinly sliced
1/4 cup white wine or water
1/2 cup chopped fresh mint

Method:
Preheat oven to 475°F. Place lamb in a roasting pan fitted with a rack.

Put garlic, fennel seeds, salt and pepper in a food processor. Pulse until coarsely ground, stopping to scrape down the sides of the bowl several times. Transfer mixture to a small bowl and stir in a tablespoon of the oil. Rub mixture over lamb.

Roast lamb 10 minutes. Lower oven temperature to

300°F and continue roasting until lamb reaches desired doneness, about 1 1/2 hours for medium. Transfer lamb to a cutting board and let rest 15 minutes.

While lamb rests, heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onions and fennel and cook 2 minutes. Add wine, cover, and continue to cook until vegetables are very soft, about 10 minutes more. Season to taste with salt and stir in mint leaves. Carve lamb and serve slices with spring onion mixture.

Roast Leg of Lamb