Study title and authors:
The prevention of progression of arterial disease and diabetes (POPADAD) trial: factorial randomised placebo controlled trial of aspirin and antioxidants in patients with diabetes and asymptomatic peripheral arterial disease
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Jill Belch, professor of vascular medicine, Angus MacCuish, consultant diabetologist
Institute of Cardiovascular Research, University of Dundee, Ninewells Hospital, Dundee DD1 9SYThis study can be accessed at: http://www.bmj.com/cgi/content/abstract/337/oct16_2/a1840
The objective of the study was to determine whether aspirin and antioxidant therapy are more effective than placebo in reducing the development of cardiovascular events in patients with diabetes and peripheral arterial disease. The study involved 1,276 aged 40 or more with diabetes who were assigned aspirin, antioxidants or placebo.
The study found;
(a) There was a 23% increased risk of coronary heart disease or stroke in those who took aspirin compared to those who did not take aspirin.
(b) There was a 21% increased risk of coronary heart disease or stroke in those who took antioxidants compared to those who did not take antioxidants.
This study demostated aspirin
or antioxidants had no favourable effects in the prevention of heart disease. More information on this subject: Books
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Recipe of the day
Crock Pot Pork-Stuffed Peppers
Ingredients:
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| Food Mall: Pork |
■2 pounds ground pork
■4 large green peppers ■1 large onion
■2 carrots
■4 cloves of garlic
■1/2 head of cauliflower
■6 ounce can of tomato paste
■1 tablespoon dry oregano
■1 tablespoon dry or fresh tarragon
■Salt and pepper to taste
Instructions:
Cut the tops of the peppers and clean the seeds out.
Arrange peppers in the Crock-Pot standing up and make sure they fit securely.
Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.
In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.
Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.
If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.
