Increased intake of dietary protein from animal sources is associated with a reduced incidence of hip fractures in postmenopausal women

This post includes a summary of a study published in the American Journal of Clinical Nutrition Vol. 69, No. 1, 147-152, January 1999 and a recipe for roast beef with crispy bacon, mustard and herbs.

Study title and authors:
Prospective study of dietary protein intake and risk of hip fracture in postmenopausal women

Books:

Ronald G Munger, James R Cerhan and Brian C-H Chiu

Department of Nutrition and Food Sciences, Utah State University, Logan, and the Department of Preventive Medicine and Environmental Health, University of Iowa College of Medicine, Iowa City.

This study can be accessed at: http://www.ajcn.org/content/69/1/147.abstract
 
Munger evaluated the relationship between intake of protein and subsequent incidence of hip fracture in 32,050 postmenopausal women.
 
The study found:
(a) Those who ate the most animal sources of protein had a 69% decreased risk of hip fracture compared to those who ate the least.
(b) Protein from vegetable sources did not appear to protect against hip fractures.
 
To conclude: Increased intake of dietary protein from animal sources is associated with a reduced incidence of hip fractures in postmenopausal women.
 
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Recipe of the day

Roast Beef with Crispy Bacon, Mustard and Herbs

Ingredients:

Food Mall: Sirloin Roast

1 x 1.3kg/3lb beef topside, boneless rib or sirloin joint

Salt and freshly milled black pepper

30ml/2tbsp wholegrain mustard

60ml/4tbsp freshly chopped flat-leaf parsley

6-8 streaky bacon rashers, stretched

Method:

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

2.In a small bowl mix together the mustard and parsley.

3.Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint.

4.Place the joint on a metal rack in a large roasting tin and open roast for 25 minutes per 450g/1lb plus 25 minutes, basting occasionally with any rich beefy juices.

5.Leave the joint to rest for 10-15 minutes, slice and serve with seasonal vegetables.

Roast Beef with Crispy Bacon