Statin users are at an increased risk for reccurence of prostate cancer following removal of the prostate

This post includes a  synopsis of a study published in British Journal of Urology international 2011 Mar 31 and a recipe for pad thai.

Study title and authors:
Effect of statin use on biochemical outcome following radical prostatectomy.

Books:

Ritch CR, Hruby G, Badani KK, Benson MC, McKiernan JM.

Columbia University Medical Center/NY Presbyterian Hospital, New York, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21453350
 
The objective of the study was to determine the relationship between statin use and biochemical recurrence (cancer reccuring) following radical prostatectomy (removal of the prostate). 1261 patients were analysed of which 281 were statin users.

The study found:
(a) Statin users had a 54% increased risk of prostate cancer reccuring compared to non-statin users.
(b) Statin users had a lower 5-year survival compared with non-statin users.

To conclude: Statin users are at an increased risk for reccurence of prostate cancer following removal of the prostate.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Pad Thai

Ingredients:

Food Mall: Duck Breast

◦1 lb duck breast (chicken thighs, shrimp, sirloin would all work well)

◦1/4 c fat (butter, coconut oil, or bacon fat)
◦2 zucchinis
◦1 onion
◦4 cloves garlic
◦1 T apple cider vinegar
◦2 T fresh ginger, minced
◦3 T almond butter
◦1 T chili garlic sauce
◦1 T fish sauce (optional)
◦1 lime, juiced
◦sliced green onions
◦s&p

Method:
For the duck, melt the fat in a large saute pan over medium high heat. Salt and pepper the duck. Add to the pan and sear, skin side down, until you get a nice, crispy crust, about 8 minutes. Flip it over and sear on the other side, about another 7 minutes. Remove the duck from the pan, let it rest and drain the rendered fat from the pan, until you have about 1/2 cup in the pan–just a rough measure.

While the duck is going…

If you have a mandoline, get it out and start slicing the zuchinnis lengthwise. If you don’t have one, you can get one on the cheap at TJ Maxx or you can get it from Amazon (check out our ‘Must Haves’ on the right)…or you can use a knife to slice the zukes as thinly as you can (lengthwise). Then slice them into thin strips, just like a noodle. Another option, for speed, lack of the proper tools or sheer laziness, you can just chop the zukes into chunks. Not quite the same effect, but same flavor.

In the reserved fat, saute the onion, garlic and ginger, until soft. Add the fish sauce, chili sauce, vinegar, lime juice and almond butter. Stir to combine.

Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.

Serve hot and topped with a squeeze of lime juice and some chopped green onions.

Pad Thai