Consumption of animal fat INCREASES and heart disease DECREASES

This post includes a synopsis of a study published in the Journal of Epidemiology and Community Health 1979;33:114-120 and a recipe for coarse liver pate.

Study title and author:
Surprising decline of cardiovascular mortality in Switzerland: 1951-1976.

E Guberan

Books:

This paper can be accessed at: http://jech.bmj.com/content/33/2/114.abstract

From 1951 to 1976 consumption of animal fats INCREASED by 20% in Switzerland.

The death rate for 'all diseases of the circulatory system' DECREASED by 22% in males and by 43% in females.

Mortality was REDUCED by 13% in males and by 40% in females for non-rheumatic heart disease and hypertension and by 36% and 47% respectively for cerebrovascular disease

Cerebrovascular disease was REDUCED by 36% for males and 47% for females.

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Recipe of the day

Coarse Liver Pate

Ingredients:

Food Mall: Beef Liver

375g/12oz beef liver, trimmed

225g/8oz pancetta cubes or finely chopped streaky bacon

2 shallots, peeled and finely chopped

1 garlic clove, peeled and finely chopped

15ml/1tbsp freshly chopped thyme

15ml/1tbsp freshly chopped flat-leaf parsley

2.5ml/½ level tsp cayenne pepper

Salt and freshly milled black pepper

15-30ml/1-2tbsp Cognac or brandy

25g/1oz melted butter, optional

Method:

1.Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.

2.Add the liver, onion, garlic, herbs, seasoning and Cognac or brandy. Cook for 1-2 minutes until the liver is brown, but still slightly pink in the middle. Cool slightly.

3.Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).

4.Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.