A few years ago, with my LDL cholesterol pushing 125, I decided to start myself on Lipitor with the approval of my own internist. Despite the fact that my father has heart disease, I knew that I was in the category of patients where there were no clearcut guidelines. In fact I knew at the time that most cardiologists would probably say that I was jumping the gun and erring on the side of overtreating. But the latest research would suggest that I was probably right.

As most of my readers know by now, a new landmark study just published in the New England Journal of Medicine, Known as JUPITER, looked at more than 17,000 healthy men and women at multiple centers in the U.S. and Europe with normal cholesterols (LDL less than 130 mg/dl) but with elevated C-Reactive Protein levels. Many scientists believe that high levels of this protein correlates with a high risk of heart disease, though there is by no means a consensus on this.

Previous studies who shown that patients with multiple cardiac risk factors have less heart attacks and strokes when taking a statin drug, but this is the FIRST large study in people with relatively normal cholesterol where taking a statin dramatically affected outcome.

The JUPITER trial was stopped after 2 years because the results were so dramatic – there were half as many heart attacks and almost half as many strokes and unstable angina in the group which received Rosuvastatin (Crestor). I’m sure that these results will lead more doctors to prescribe more statin drugs, expecially Crestor. But the real question is, who should receive the drug and who shouldn’t? Detractors of the study will point out that Astra Zeneca, which makes Crestor, was a sponsor of the study and that it was only two years long. But this doesn’t take away from the dramatic results.

Patients and their doctors who have previously been very conscious of muscle aches that they ascribe to the drug, or are now aware of the possible slight increase risk of diabetes that the study detected, will still have to consider the fact that Crestor and likely other statin drugs appear to dramatically decrease cardiac risk. Here is my take:

*  I will have a much lower threshold for prescribing statin drugs, especially in patients older than 50. (the study looked at men in their 50s and women in their 60s).
*  I will be more inclined to prescribe statins for primary prevention (patients who have no known heart disease) on the basis of cardiac risk factors (family history, smoking, high blood pressure, etc) even when their cholesterol is only mildly elevated (LDL cholesterol between 110 and 130).
*  I will follow CRP levels in patients over 50 years old, especially in those with cardiac risk factors, but I continue to reserve judgment on the specific significance of these results.
*  I will continue to emphasize diet modification, stress reduction, and increased exercise as mainstays of primary prevention of heart disease.
*  I will be glad to see further longer studies on statins, though I recognize the importance of JUPITER.

Dr. Marc Siegel is an internist and associate professor of medicine at the NYU School of Medicine. He is a FOX News Medical Contributor and writes a health column for LA Times, where he examines TV and movies for medical accuracy. Dr. Siegel is the author of “False Alarm: the Truth About the Epidemic of Fear” and “Bird Flu: Everything You Need to Know About the Next Pandemic”. Read more at www.doctorsiegel.com

Plantains, though they look very similar to their cousin, the banana, are actually quite different and act more like potatoes; they must be cooked prior to eating. Throughout Latin America, plantains are more than just wonderful additions to soups and stews. Unlike potatoes, these treats can be used in all stages of ripeness—from green to almost black! Plantains do not contain any cholesterol or sodium and are low in fat. They contain a good dose of calcium, iron, and potassium, are high in vitamin A, and provide an excellent source of fiber.

Pumpkin, another ubiquitous vegetable found throughout Latin America, is full of taste and health benefits! Whether it’s steamed or baked, or added as a flavorful thickener to all kinds of soups and rice and bean dishes, it makes a delicious and healthy addition. Though low in calories, its bright orange flesh is rich in antioxidants and carotenes, as well as potassium and vitamins C and E. It may lower cancer risk, heart attacks, cataracts, and strokes.

The traditional Latin American diet is filled with so many grains, many of which are just recently making their way up north. Take quinoa, which hails from the Andean region and dates back thousands of years. The Incas were certainly well versed in many areas, nutrition among them. After all, it was the Incas who recognized the stamina-building value in quinoa. In fact, they called it chisaya mama (the mother of all grains). This easy-to-prepare and nutritionally well-endowed, almost nut-flavored grain, which has a nice, fluffy texture when cooked, is a healthy and flavorful alternative to white rice. This protein-packed grain is also a very good source of manganese, as well as magnesium, iron, copper, and phosphorous, and may be especially valuable for folks who suffer from migraine headaches, diabetes, and atherosclerosis.

Tubers? Where to begin! Let me start by saying that if you’ve never tried the high-carb, nutty, buttery, and smooth flesh of yucca, then you’ve been missing a lot! Don’t be put off by the barklike outside; this tuber is a fabulous alternative to potatoes.

Nuts are key players on my wife’s “yes you can have this as a snack” list! Rich in fiber, and antioxidants, such as vitamin E and selenium, they’re a perfect alternative to unhealthy foods when you’re craving something satisfying—and fast—to munch on! Nuts are also high in fat, but mostly monounsaturated and polyunsaturated fats, such as omega-3—the good fats—which have all been shown to lower LDL cholesterol (see www.healthcastle.com/nuts-benefits.shtml). Even just lightly toasted (no salt, please!), nuts are a great addition to a leafy green salad, adding both variety of flavor and texture. But please note that the toasted nuts—because the oils are altered in the heating process—won’t last as long. Also, keep your fresh nuts in the freezer to give them a longer life.

You can use chiles as often as you wish in your dishes for flavor and for health. Chiles of all types, like chipotle and other hot chiles, are high in minerals and antioxidants, giving a healthy boost to your immune system. Another interesting note about this powerfood is that although it is hot to taste, it actually has a cooling effect on your body. Blood rushes to the periphery of your body in response to the hot taste, and then the blood cools down before moving more to the center of your body, where your temperature is higher. That is why Latinos in hot tropical countries instinctively eat hot and spicy foods. Though many equate chiles with Mexico, they can be found in varied colors and shapes, as well as all different degrees of hotness, throughout Latin America and the Caribbean.

There’s something called capsaicin in hot peppers that offers a whole host of benefits: it helps digestion, fights against stomach ills like diarrhea, bacterial infections, and even heart disease. In fact, it’s been associated with lowering blood pressure, reducing cholesterol, and even warding off strokes and heart attacks. And even beyond that, new research indicates that capsaicin actually reduced cancer cell growth in laboratory experiments. Well, it’s not like I needed and excuse to have my food sparky, but now I’m giving you yours!

SPICE IS LIFE: One of the things that makes this diet so healthful is its use of herbs (fresh whenever possible) and spices that complement the ingredients and add depth without the fat. This trick–the less fat and more flavor trick–has been traditionally practiced in Latin America for centuries. It’s the technique of using sprinkles of cumin, oregano, and cilantro, which add not only taste but also health benefits. In fact, cumin, which is a great replacement for salt in many dishes, has been found to have ten times the antioxidant power of vitamin C. And it could also help protect against cancer.

Which brings me to my next powerfood on the list…CINNAMON!

A half teaspoon a day of cinnamon can lower sugar levels in your blood, and studies show that cinnamon can aid in the prevention of diabetes. Cinnamon is also high in antioxidants, not to mention flavor. You can sprinkle cinnamon on fruits or whole grains instead of sugar for a delicious treat. You will also benefit from its sensually warming and cholesterol-lowering qualities. First used medicinally in Egypt and India and in parts of Europe since about 500 BC, this spice is now part of many Latin American and Caribbean cuisines.

Use garlic as often as you can in your cooking. Garlic is well known for its immune-boosting and antimicrobial properties. It also helps lower bad cholesterol. A clove of garlic a day can keep the doctor away! You will benefit from improved blood circulation as well as a stronger libido. The Spanish, Portuguese, and French are credited with introducing this powerfood to the New World, where it is now a ubiquitous ingredient.

And the best part is, you can add it to almost anything to punch up the flavor!

When Wendy Dean suffered a heart attack, her personal health was not her only concern. Because she was only 35-years-old, she had good reason to worry about her two young daughters.So one year later, she decided to have the girls’ cholesterol levels tested.

“I took them because they were high risk,” said Dean, who lives in Cincinnati, Ohio. “I wondered about their cholesterol immediately.”

The results justified Dean’s concern: Her daughter Becca, who was 10, had a total cholesterol level of 213 mg/dL. Her other daughter, Sarah, 7, had a total cholesterol level of 187 mg/dL.

According to the American Heart Association’s Web site, the acceptable total cholesterol level for children ages 2 to 19 is 170 mg/dL or lower.

Parents don’t generally worry about their young children having heart attacks, but high cholesterol in children is actually very common. And if kids with high cholesterol do not change their lifestyles, they could be at risk for a host of problems later in life.