Multivariate analysis confirmed this association (p < 0.001). There was significantly lower prevalence of CHD in men who consumed > kg ghee per month (odds ratio = 0.23, 95% confidence limits 0.18-0.30, p < 0.001). Intake of polyunsaturated n-3 and n-6 fatty acids was similar. Fatty acid intake analysis showed that group 1 males consumed more mono-unsaturated (n-9) fatty acids than group 2. This group consumed significantly more calories, saturated and mono-unsaturated fats while the consumption of polyunsaturated fats was similar in the two groups. Group 1 males were significantly younger, more literate and had more weight and body-mass index. To elicit details of fatty acid composition of the diet consumed, detailed dietary history was acquired from a random 460 (23%) males 220 from group 1 and 240 from group 2. To define the role of ghee, the average amount consumed in a month was determined 782 males (39%) consumed 1 kg or more ghee per month (group 1) and 1200 (61%) consumed less than 1 kg per month (group 2). To define the role of ghee, the average amount consumed in a month was determined 782 males (39) consumed 1 kg or more ghee per month (group 1) and 1200 (61) consumed less than 1 kg per month. Staple dietary fat in this area is mustard/rapeseed oil and Indian ghee. Staple dietary fat in this area is mustard/rapeseed oil and Indian ghee. Disclaimer : Please note that the content on CADI Research Foundation attempts to define practices that meet the needs of most patients in most circumstances. The dietary questionnaire focused on the amount and type of fat consumed.
The dietary questionnaire focused on the amount and type of fat consumed. Total community cross-sectional survey was done using a physician administered questionnaire 1982 males aged 20 years and more were studied.
DEFINE GHEE FREE
While ghee is in fact a dairy product, it is actually mostly free of lactose and casein. You can extend its life to up to a year by keeping it in the fridge. To determine the association between intake of dietary fat, specifically Indian ghee, and prevalence of coronary heart disease (CHD) and risk factors as study was undertaken on a rural population in Rajasthan. Ghee is shelf-stable, meaning that it will remain solid and not spoil if left in your kitchen cabinet for up to six months after opening the jar.
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