A massive increase in animal fat consumption is associated with a large fall in death rates from strokes

This post includes a summary of a study published in Stroke Vol 13, 574-581 1982 and a recipe for Moroccan-style roast lamb.

Study title and authors:
Secular trends in mortality for cerebrovascular diseases in Japan, 1960 to 1979
H Tanaka, Y Tanaka, M Hayashi, Y Ueda, C Date, T Baba, H Shoji, T Horimoto and K Owada

This paper can be accessed at: http://stroke.ahajournals.org/content/13/5/574.abstract
 

Books:

The paper examined the death rates from stroke in Japan and the change in dietary habits from 1960 to 1979.

 
The study found:
(a) Compared to 1960, deaths from stroke had reduced by over 40% in 1979.
(b) Compared to 1960, carbohydrate consumption had reduced by 21% in 1979.
(c) Compared to 1960, animal protein consumption had increased by 59% in 1979.
(d) Compared to 1960, animal fat consumption had increased by 333% in 1979.
 
To conclude: In 20 years deaths from stroke have decreased by 40%, whilst animal fat consumption has increased by 333% in Japan.

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Recipe of the day

Moroccan-Style Roast Lamb

Ingredients:

Food Mall: Boneless Legs of Lamb

1.3kg/3lb rolled boneless lamb leg

30ml/2tbsp butter

2 garlic cloves, peeled and finely crushed
15ml/1tbsp ground cinnamon
15ml/1tbsp ground cumin
10ml/2tsp ground coriander
Salt and freshly milled black pepper

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

2.Place the joint on a chopping board and with a sharp knife make several slits over the surface of the joint. In a small bowl mix together 15ml/1tbsp of the butter, garlic, spices and seasoning. Spread the mixture over the lamb.

3.Place the joint on a metal rack in a large roasting tin and open roast for 2 hours.

4.Serve the joint with aubergines and red peppers.

Moroccan-Style Roast Lamb