Study title and authors:
Effects of lovastatin on cognitive function and psychological well-being.
Muldoon MF, Barger SD, Ryan CM, Flory JD, Lehoczky JP, Matthews KA, Manuck SB.
Center for Clinical Pharmacology (MFM), University of Pittsburgh School of Medicine, Pittsburgh, Pennsylvania, USA.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10806282
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The study investigated the relationship between statins and brain function. 209 generally healthy adults with
low-density-lipoprotein (LDL) cholesterol level of 160 mg/dL or higher were randomly assigned to 6-month treatment with lovastatin (20 mg) or placebo. Subjects were given neuropsychological tests before the treatment and at six months.
low-density-lipoprotein (LDL) cholesterol level of 160 mg/dL or higher were randomly assigned to 6-month treatment with lovastatin (20 mg) or placebo. Subjects were given neuropsychological tests before the treatment and at six months.The study found:
(a) After six months placebo-treated subjects improved on neuropsychological tests in all five performance domains, consistent with the effects of practice on test performance, whereas those treated with lovastatin improved only on tests of memory recall.
(b) Subjects on statins showed a significant worsening of attention and slowing down of thought compared to subjects on placebo.
To conclude: Statins impair brain function.
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: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Stuffed Lamb Hearts
Ingredients:
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| Lamb Heart |
1 medium onions, finely chopped
1 clove garlic, minced
25g butter
1 tbsp parsley, chopped
4 lamb hearts
½ pint lamb stock
4 rosemary spears
Directions:
1.Heat a couple of tablespoons of oil in a pan and gently fry the onion and garlic over a medium heat for a couple of minutes, stirring frequently to make sure they don’t burn.
2.Add the mushrooms and butter to the pan and continue to fry until the mushrooms are reduced.
3.Add the parsley and increase the heat to simmer vigorously, stirring frequently to prevent burning, until most of the liquid has evaporated from the pan.
4.Meanwhile, cut through the internal walls of the heart to create a single large cavity and then rinse the heart out thoroughly, draining the water out of the cavity once clean.
5.Once the mushroom mix is ready, spoon it into the hearts, pressing it in tightly and squeezing the excess liquid out (this can be a messy business). As far as possible, retain this liquid as it can be added to the stock later. When each heart is full, seal the top with a skewer – I use poultry lacers are just the right size for this.
6.Place the stuffed hearts into a casserole dish or slow cooker, add the rosemary spears and pour over the stock and remaining mushroom liquid (any remaining mushroom mix is best eaten immediately, by the cook, with a large spoon…).
7.If cooking in the oven, seal the top with a layer of foil before adding the lid and place in the oven on 150C for 4 hours. If using a slow cooker, place the lid on the pot and cook on low for 6 hours.
8.Once ready, discard the rosemary spears, place the hearts on a warm plate in the oven to keep warm and reduce the liquid to a thicker gravy consistency by simmering rapidly in a large-based saucepan or frying pan over a high heat. Serve poured over the lamb hearts.
| Stuffed Lamb Hearts |
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