Tale of Two Cities: Residents Challenged to Lower Cholesterol Levels

The Kellogg Co., in cooperation with the American Health Foundation, recently challenged the residents of two U.S. cities to lower their cholesterol levels. The grand prize was better health and a $200,000 grant for continuing health efforts focusing on school-age children.

The Kellogg Cholesterol Challenge was presented as part of the company’s health awareness promotion, Project Nutrition. It involved Lansing, Mich., and Jackson, Miss., with the latter achieving the highest overall decline in their blood cholesterol level--an average of about 6%.

Nearly 14,000 Jackson residents turned out for a preliminary screening. Then, after five months of health education and support through recipes about half the group returned for re-screening and demonstrated a cholesterol level of 199, placing them in the desirable category. Originally, the group scored in the borderline-high risk category with a cholesterol level of 207.

The average cholesterol level of the Lansing residents, 50% of whom also returned for follow-up testing, was higher than for those in Jackson. The average cholesterol level was about 212. The participants who were re-screened not only remained in the borderline-high risk category, their cholesterol level after the five-month monitoring period measured higher, at 218.

Measuring Dietary Changes

A survey of the Jackson group was taken to determine the dietary changes they implemented to achieve the reduced cholesterol level. Seventy-six percent of the respondents said they ate less fat and oils, 69% ate more fruits and vegetables and included fish and poultry in their menus more often, 68% ate less red meat, 67% chose more whole-grain breads and cereals and 62% opted for more low-fat dairy products.

Cholesterol screening and education is part of a continuing national program to increase public awareness of the risk for cardiovascular disease. What makes this venture unusual, according to company representatives, is that it marks the first follow-up program where screening participants are invited to return for a second monitoring to determine their success.

The following recipes are taken from a 2,000-calorie, low-fat, low-cholesterol, low-sodium, high fiber menu. It was developed to comply with the American Health Foundation recommendations to decrease saturated fat and cholesterol intake; eat more high fiber, low-fat, low-cholesterol food; choose fruit, vegetables and fish; use less fat when cooking, but when necessary, use monosaturated or polyunsaturated fat, and trim fat from food before cooking.

PRUNE STREUSEL COFFEE CAKE

1 3/4 cups wheat bran shreds

1 cup plus 3 tablespoons flour

1/4 cup brown sugar, packed

2 1/2 teaspoons ground cinnamon

1/4 cup plus 2 tablespoons margarine, softened

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

2 egg whites

1 1/3 cups plain low-fat yogurt

1/2 cup finely chopped prunes

Combine 3/4 cup bran cereal, 3 tablespoons flour, brown sugar and 2 teaspoons cinnamon. With pastry blender, cut in 2 tablespoons margarine until mixture is crumbly. Set aside.

Stir together remaining cereal, flour, cinnamon, soda and salt. Set aside.

Beat remaining margarine and granulated sugar together in large mixing bowl until well blended. Add egg whites and beat well. Mix in yogurt and prunes. Add flour mixture and mix thoroughly. Spread half of batter evenly in 9-inch baking pan, sprayed with non-stick vegetable coating. Sprinkle with half of topping, then repeat layering.

Bake at 350 degrees 35 minutes or until wood pick inserted in center comes out clean. Makes 12 servings.

SAVORY SPOON-ON FOR VEGETABLES

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1/2 teaspoon hot pepper sauce

2 cups wheat bran shreds

Combine Worcestershire sauce, lemon juice and hot pepper sauce and mix thoroughly. Pour over cereal in large bowl. Immediately toss to moisten evenly.

Spread evenly on lightly greased baking sheet. Bake at 325 degrees until dry, crisp and lightly browned, about 13 minutes. Cool completely, then store in airtight container. Makes about 2 cups.

Note: Use to sprinkle on baked potatoes, hot cooked vegetables, salads or mix into dips and meat loaves.

BRAN DINNER ROLLS

1 cup wheat bran shreds

1 cup bread flour

2 tablespoons sugar

1 1/2 teaspoons salt

1 package dry yeast

1 cup nonfat milk

2 tablespoons margarine

1/2 cup water

2 egg whites

1 1/4 cups whole wheat flour

Place cereal in large bowl of electric mixer. Add bread flour, sugar, salt and yeast.

Heat milk, margarine and water until warm, 115 to 120 degrees. Add milk mixture and egg whites to cereal mixture, then beat on low speed 30 seconds or until thoroughly combined. Increase speed to high, beat 3 minutes longer, scraping bowl frequently.

Stir in remaining flour to make sticky batter. Cover loosely and let rise in warm place until doubled in bulk. Stir down batter and portion evenly into 16 greased muffin cups. Let rise in warm place until doubled. Bake at 400 degrees 17 minutes or until light golden brown. Serve hot. Makes 16 rolls.

Note: For smaller, more compact roll, bake immediately after portioning.

MEATBALL VEGETABLE SOUP

1 (10 1/2-ounce) can low-sodium condensed beef broth

4 cups water

1 (28-ounce) can whole, peeled tomatoes, chopped

1 (15 1/2-ounce) can red kidney beans

2 medium onions, sliced

1 cup sliced carrots

1 clove garlic, minced

Salt

1/4 teaspoon black pepper

1 teaspoon chili powder

3/4 cup wheat bran shreds

2 egg whites

1 pound lean ground beef

Combine 1 cup broth, water, tomatoes, beans, onions, carrots, garlic, salt to taste, pepper and chili powder in large saucepan or Dutch oven. Bring to boil, then reduce heat and simmer, uncovered, 30 minutes.

Meanwhile, combine cereal, egg whites and remaining broth in medium bowl. Add ground beef and mix until well blended. Shape into 1-inch meatballs and place in single layer on foil-lined shallow baking pan.

Bake meatballs at 400 degrees 12 minutes or until browned. Drain, if necessary. Add to vegetable mixture and simmer, covered, about 30 minutes longer. Makes 8 servings.