What’s for Dinner?

Home-cooked Italian Dinner

The Menu

Turnip and Carrot Salad

Baked Potato with Bacon and Butter

Seafood Pasta

Low Calcium Diet Lnked to Higher Risk of Hormone Condition in Women

A low calcium diet is associated with a higher risk of developing a common hormone condition in women, known as primary hyperparathyroidism, suggests a study published on bmj.com.

Primary hyperparathyroidism or PHPT is caused by overactive parathyroid glands secreting too much parathyroid hormone, which can result in weak bones, fractures and kidney stones. In recent years, several studies have also suggested a link between untreated PHPT and an increased risk of high blood pressure, heart attack and stroke.

PHPT affects one in 800 people during their lifetime. It is most common in post-menopausal women between 50-60 years of age.

Calcium intake is known to influence parathyroid hormone production and therefore may be important in the development of PHPT. However, no study to date has explored this relation in detail over many years.

So a team of US-based researchers at Brigham and Women’s Hospital set out to examine the association between calcium intake and risk of developing primary hyperparathyroidism in women.

They tracked 58,354 US women participating in the Nurses’ Health Study I aged between 39 and 66 years in 1986 with no history of PHPT. Calcium intake (from both dietary sources and supplements) was assessed every four years using food frequency questionnaires over a 22-year period.

During follow-up, 277 cases of PHPT were confirmed.

Women were divided into five equal groups, according to intake of dietary calcium. After adjusting for several factors including age, body mass index and ethnicity, women in the group with the highest intake of dietary calcium had a 44% reduced risk of developing PHPT compared with the group with the lowest intake.

Even for women taking a modest 500 mg/day of calcium supplements, the risk of developing PHPT was 59% lower than those taking no calcium supplements.


Winter Melon Soup with Chicken and Mushrooms


450 g winter melon, peeled and seeded
4 Chinese black mushrooms
8 straw mushrooms
1/4 cup green peas
100 g chicken breast
60 g shrimp, peeled
4 cups chicken broth


1/4 tsp salt
1 tsp cornstarch
1/8 tsp pepper
1/8 tsp sesame oil
1 tsp water


  1. Cut winter melon into small cubes.
  2. Soak Chinese mushroom in cold water until softened. Cut into dices.
  3. Cut straw mushroom into halves. Cut chicken and shrimp into dices.
  4. Mix marinade ingredients into chicken and set aside for 10 minutes.
  5. Bring chicken broth to a boil in a pot. Add winter melon and chicken. Cook for 5 minutes.
  6. Add the remaining ingredients and cook for 3 more minutes. Season with salt and light soy sauce to taste. Serve hot.

Source: Hong Kong magazine

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