Vegetarians have a higher risk of heart disease compared to omnivores

This post includes a synopsis of a study published in the Journal of the American College of Cardiology 2005; 46:1957-1958 and a recipe for noisettes of lamb with anchovy, mint and lime marinade.

Study title and authors:
Vascular Dysfunction in Chinese Vegetarians: An Apparent Paradox?
Timothy Kwok, MD, Ping Chook, MD, Lucia Tam, MPh, Mu Qiao, PhD, Jean L.F. Woo, MD, David S. Celermajer, PhD and Kam S. Woo, MD, FACC*
* Department of Medicine and Therapeutics, Prince of Wales Hospital, Shatin, Hong Kong SAR (Email: ramsangwoo@cuhk.edu.hk).

This study can be accessed at: http://content.onlinejacc.org/cgi/content/full/46/10/1957

Books:

The study investigated the following heart disease risk factors in 49 vegetarians and 49 omnivores:

(i) Carotid intima-media thickness (a measurment of the combined thicknesses of the intimal and medial layers of the carotid artery walls - so the greater the carotid intima-media thickness, the greater the risk of heart disease).
(ii) Flow-mediated dilation of brachial artery (a measurement of blood flow in the brachial artery - the less the flow the greater the risk of heart disease).
(iii) Vitamin B12 levels.
(iv) Homocysteine levels.
(v) Blood pressure.

The study found:
(a) Vegetarians had significantly greater carotid intima-media thickness than omnivores.
(b) Vegetarians had less flow-mediated dilation of the brachial artery than omnivores.
(c) Vegetarians had lower vitamin B12 levels than omnivores.
(d) Vegetarians had higher homocysteine levels than omnivores.
(e) Vegetarians had higher blood pressure than omnivores.
(f) Vegetarians ate less protein, less saturated fat and less cholesterol than omnivores.

To conclude: Vegetarians have a higher risk of heart disease compared to omnivores.

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Recipe of the day

Noisettes of Lamb with Anchovy, Mint and Lime Marinade

Ingredients:

4 lean lamb noisettes

30ml/2tbsp butter

For the Anchovy, Mint and Lime Marinade:

Salt and freshly milled black pepper

Food Mall: Lamb Loin

30ml/2tbsp freshly chopped mint

15ml/1tbsp sherry vinegar

2 anchovy fillets, drained and finely chopped

15ml/1tbsp Dijon or wholegrain mustard

30ml/2tbsp butter

Juice of ½ lime

For the Pan Fried Asparagus:

15ml/1tbsp butter
400g/14oz asparagus, trimmed and lightly steamed

For the Sherry Dressing:

50ml/2floz sherry vinegar

15ml/1tbsp butter
Salt and freshly milled black pepper

Method:

1.To prepare the marinade; place all the ingredients into a large shallow dish and mix well.

2.Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to 2 hours.

3.To prepare the pan-fried asparagus; heat a large non-stick griddle or frying pan, coat the asparagus in the butter and cook for 5-8 minutes, turning occasionally until tender, drain, transfer to a large serving plate and keep warm.

4.Heat the butter for the noisettes in a clean non-stick griddle or frying pan until hot. Add the lamb and cook for 4-6 minutes on each side over a moderate heat until cooked.

5.To make the dressing; place all the ingredients into a small bowl and whisk until combined and spoon over the asparagus.

6.Serve.

Noisettes of Lamb with Anchovy, Mint and Lime Marinade