Ra 4 Food - Health and Nutritional Tips

The Department of Health is advising people to consume less red meat in a new report.

For some time there have been indications that red meat consumption is linked to cancer. Now it is suggested that no more that 70g a day should be eaten – the equivalent of  3 rashers of bacon or 2 sausages. It is claimed that potentially thousands of deaths from bowel cancer could be prevented each year by staying within the advised limits.

In the UK about 36,000 people are diagnosed with bowel cancer every year, and 16,500 die from the disease, the third most common cancer in the UK.

The reasons for the link is unclear, though red meat is known to contain substances that have been linked to bowel cancer. In some studies one chemical in particular, haem, which gives red meat its colour, has been shown to damage the lining of the colon.

Some experts feel that the advice should distinguish between red meat and processed meat, the consumption of which is thought to carry a higher risk of contributing to bowel cancer due to the formation of carcinogens resulting from the process. The World Cancer Research Fund is advising that processed meat is avoided altogether. Dr Rachel Thompson - deputy head of science for the fund – said: “We would suggest that people following this new report’s guidelines should try and make sure as little as possible of their 70g per day is processed.”

The charity Beating Bowel Cancer has welcomed the report. Its chief executive, Mark Flannagan, said, “A diet high in red and processed meat may increase your risk of developing bowel cancer but the good news is that red meat can still be enjoyed in moderation.”

Last year, experts from the Harvard School of Public Health in the US found that eating processed meats can increase the risk of heart disease and diabetes

Opponents of this latest advice have queried whether a reduction in red meat consumption would put people at greater risk of iron deficiency, but the report from the Scientific Advisory Committee on Nutrition says such impact would be negligible.

Dr Carrie Ruxton, a member of the Meat Advisory Panel (MAP) on nutrition, which is funded by industry, said: “Given that current intakes, on average, are well within health targets, there is no reason to eat less red meat if you enjoy it.

“The British Nutrition Foundation recently published a review which highlighted that eating red meat in moderation is an important part of a healthy balanced diet.

“It also laid to rest many of the misconceptions about meat and health.

“Lean red meat is a good source of many vital nutrients and, thanks to modern farming methods, is lower than ever in saturated fat and calories, making it suitable for all the family.”

Many health experts would disagree. Obesity is also linked to cancer & even so called ‘healthy cuts’ of meat contain high levels of fat. One possibility for the harmful effect of red meat is the time it takes for it to pass through the body – approx 24 hours as opposed to 6 hours for a vegetarian diet. Fruit & vegetables are known to give protection against cancer & it is also possible that those who consume lots of meat may well be eating far less of these.

Cherry Juice is one of the latest in a long line of super foods. What is it that makes it so special?

The first somewhat spectacular claim being made for it is that drinking a glass of cherry juice is equivalent to consuming 23 portions of fruit & vegetables! So in theory, drinking a glass of it a day would do away with the need for your five a day!

Cherry juice is loaded with antioxidants, & research - led by Dr Robert Verkerk and published in Nutritional  Practitioner – discovered that 250ml of the cherry juice contained more antioxidants than 5 portions of peas, tomatoes, watermelon, carrots & bananas. Antioxidants are known to combat harmful free radicals in the body & can help prevent cancer, heart disease, & stroke. Cherries also have anti inflammatory properties & can be used in the treatment of arthritis & gout to relieve pain.

Research has suggested that eating cherries may not be as potent as drinking the juice.

Scientists in Canada found that drinking cherry juice can help alleviate the pain associated with long distance running. In an experiment sixty adults aged 18 – 50 drank cherry juice twice a day for 7 days prior to, & on the day of a long distance relay race. Following the race it was discovered that they had significantly less muscle pain than those who drank another fruit drink.

A not dissimilar conclusion resulted from research carried out at the Sports and Exercise Science Research Centre at London South Bank University. Ten trained athletes were given an ounce of cherry juice concentrate to drink twice a day for 7 days both before & after intense strength training. The athletes recovered muscle force to 90% in 24 hours compared with 85% without the concentrate. It is thought that the muscle damage that normally occurs at such times was reduced by the antioxidant & anti inflammatory effects of the concentrate.

The high levels of both antioxidants & anti inflammatory are due to the pigments which give the cherries their colour. These pigments belong to a group of natural dyes called anthocyanins which have been referred to as “Mother Nature’s all-natural chemotherapy agents”.

As well as their antioxidant & anti inflammatory, cherries also contain lots of vitamin A & have antibacterial properties.

And if all that is not enough to convert you, scientists have also discovered that due to the high melatonin levels found in the cherry juice, it can help you feel sleepy at night time & help you stay awake during the day!

The link between obesity and preventable illnesses such as diabetes, heart disease and cancer is well documented, but is enough being done to combat this?

Health Campaigns targeting unhealthy lifestyles are rife, yet obesity rates continue to rise.  It is estimated that in England, more than 60% of adults and more than 30% of children are either overweight or obese & this could increase to 9 out of 10 adults and two-thirds of children by 2050.  We are now officially the fattest nation in Europe!

One response to this - according to the BBC – is that every ambulance service in Britain has begun to buy specialist equipment as a direct result of the rising rates of obesity.  Wider stretchers and lifting gear, as well as heavy duty wheelchairs are being installed in standard ambulances to cope with the increasing number of obese patients

The Director of the Ambulance Service Network – Jo Webber - said ambulance bosses had been left with no recourse but to take this action.

“The fact is patients are getting larger and larger and ambulances need to be able to respond immediately to what could be life-threatening situations.

“Every service is having to invest money in this. It shows that some of the lifestyle changes we are seeing have a range of costs. It is not just about treating them, but the infrastructure costs as well.”

Every ambulance service has confirmed the changes, though the scale & timing vary from area to area. As well as changes to standard ambulances, many services have bought what are referred to as specialist ‘bariatric’ ambulances. These are equipped with double-width trolley stretchers suitable for patients weighing up to 50 stone. Hoists and inflatable lifting cushions are also often included. The reported costs to the Health service are phenomenal with stretchers costing between £7,000 and £10,000 & inflatable lifting cushions around £2,500. Reinforcing an ambulance tail-lift costs around £800 for each one!

So – there is one universal & costly response to an ever rising level of obesity, bit it’s a measure to deal with an escalating problem not to combat it. Healthy eating campaigns aside, what is the government actually doing to help the people it represents to have a healthier diet?

Last summer there was disappointment & outrage when the European Parliament appeared to reject recommendations designed to promote better health among consumers, in favour of the interests of the food industry. Consumer & health groups were dismayed at the rejection of the proposals for a colour coded ‘traffic lights’ system which were the result of much research in an attempt to devise a universal & easily understood system.

A further anomaly occurs at the very place people end up for treatment for the illnesses & diseases they end up with - unhealthy eating patterns usually being a major contributory factor – namely our hospitals! Up & down the country patients are served food which is blatantly unhealthy – often the very things NHS public awareness campaigns advise them not to eat! There are no rigorous regulations covering the provision of hospital food & items such as fry-ups, burgers, chips, & ice cream are commonly found on hospital menus across the country with the options for children including chicken nuggets, sausage rolls, fish fingers, pizzas and pasties. There is even a Burger King on site at one well known cardiac unit & vending machines for the purchase of fizzy drinks, crisps & chocolate are widespread! As well as being unhealthy, the food served is often unpalatable, often being outsourced & previously frozen. Very few vegetables make an appearance.

It is possible for NHS trusts to work with the limited budgets they have to cook healthy appetizing meals on the premises made from fresh seasonal produce. Trusts such as the Royal Brompton in London have proved this!

The obvious conclusion to reach is that the government must turn the rhetoric of its public health campaigns into more direct action if the fight against obesity and the battle to improve public health is to be won. The health of the people it purports to represent must take precedence over the interests of the food industry if an escalation of the present crisis is to be averted!

For some time now the virtues of eating 5 portions of fruit & vegetables a day have been extolled for the health benefits that result, but now, according to research carried out in Scotland, eating fruit & vegetables can lead to a change in skin colour which renders us more attractive!

The change in skin colour is caused by the carotenoid present in fruit & vegetables such as plums, tomatoes, carrots & peppers. Ian Stephen who carried out the research at St. Andrew’s University explained how these lead to the change, which appears in Caucasians as a golden glow, “Carotenoids are stored in fat under the skin. They are also secreted through the skin in serum, and are then reabsorbed into the top layer of the skin, bestowing that golden colour.”

The research began at ‘The Perception Lab’ at St. Andrews which specializes in studying ‘the many facets of face perception…What makes one person appear more trustworthy and cooperative than another? What is the relationship between health and attractiveness, and which physiological factors influence this relationship?’ While there has been much research done on face shape there has been little on skin colour.

Stephen described how he conducted the research, ‘There are two main pigments that affect the yellowness of skin. One comes from carotenoids, the other from melanin, which is yellow and dark, giving the brown colour that we associate with a sun tan. Using a scientific instrument called a spectrophotometer, I measured the colour change associated with changes in carotenoid levels and melanin levels in the skin. Then, using a computer programme, I allowed participants to adjust the levels of carotenoid and melanin colour in photographs of faces to make them look as attractive as possible. Participants chose to increase melanin colour slightly, but increased carotenoid colour lots.’

Stephen used a questionnaire to ascertain the daily consumption of fruit and vegetables of another group of participants and then analysed skin tones to confirm that the changes in skin colour were due to changes in carotenoid levels rather than other pigments such as melanin.

The results of the study indicate that ‘a golden glow’ is equated with health & considered attractive by most people. Stephen cites Darwin’s view of skin colour as a contributory factor in sexual attraction: “The whole purpose of attractiveness from an evolutionary point of view is that the person doing the viewing is looking for a viable, healthy, high-quality mate,”

Professor David Perrett, who runs The Perception Lab points out: “This is something we share with other species. For example, the bright yellow beaks and feathers of many birds can be thought of as adverts showing how healthy a male bird is. What’s more, females of those species prefer to mate with brighter, more colourful males. But this is the first study in which this has been demonstrated in humans.”

It’s possible that these latest advantages of consuming 5 a day may just appeal to a whole new following!

In a bid to make cigarette smoking less appealing towards children, MPs are pushing for plain cigarette packaging.

In the early stages of 2011, shop owners will be expected to hide their cigarette displays.

Children have been attracted to the ”glitzy designs on packets” and “less attractive packaging” would help to prevent them from taking up smoking, according to health secretary, Andrew Lansley.

The reaction to the announcement has been met with mixed reaction, with smokers’group Forest stating that there was no evidence plain packaging would have any impact, and health campaigners fully behind the move.

Under the proposed legislation, the Department of Health may request tobacco companies to add only basic information, plus picture warnings to their packets.

The suggestions could support those in the process of giving up, and the suggestion of a simple, plain colour, may deter children from becoming attracted to taking up the habit in the first place.

Mr Lansley feels that every avenue needs to be looked into in order to deter people from smoking.

“The evidence is clear that packaging helps to recruit smokers, so it makes sense to consider having less attractive packaging. It’s wrong that children are being attracted to smoke by glitzy designs on packets,” Mr Langer explained.

“We would prefer it if people did not smoke and adults will still be able to buy cigarettes, but children should be protected from the start.

“The levels of poor health and deaths from smoking are still far too high, and the cost to the NHS and the economy is vast. That money could be used to educate our children and treat cancer.

“We will shortly set out a radical new approach to public health in a White Paper.”

Director of policy and research for Action on Smoking and Health (ASH), Martin Dockrell, believes packaging is very important for cigarette sales.

“They use it to seduce our kids and mislead smokers into the false belief that a cigarette in a blue pack is somehow less deadly than a cigarette in a red one,” Mr Dockrell revealed.

“By helping smokers who want to quit and protecting our children from the tobacco ad men this will be an enormous leap forward for public health, perhaps even bigger than the smoking ban.

“The government accepts that packaging and tobacco displays influence young people, so there is no time to waste. It may take years to pass a new law on plain packs but the law on tobacco displays is already on the statute books and comes into force next year.”

Public health professor at Kings College London, Dr Alan Marton-Davis, is pleased with the approach taken by the government.

“It’s a very welcome statement from the health secretary and a good example of how the government can help people choose a healthier way of life by ‘nudging’ rather than nagging,” he said.

Forest’s director, Simon Clark, isn’t swayed by the government’s actions.

“There is no evidence that plain packaging will have any influence whatsoever on smoking rates. Also, the policy is designed to discriminate against smoking and stigmatise the consumer, which is totally wrong,” he proclaimed.

Some evidence backs the suggestion to keep cigarettes out of sight in shops.

Tobacco Control recently found that cigarettes out of visible display not only altered the attitude of young people, but didn’t lose shop owners any money.

Tuberculosis is back in Britain with the number of people infected at the highest point since 1979.

The amount infected in 1979 was 9,266, but with 9,040 people infected during 2009, the figures are causing great concern to those in the medical industry.

The strain of Tuberculosis which is resistant to treatment by antibiotics is has doubled in nine years according to the Health Protection Agency (HPA).

According the HPA figures, 206 people were infected by the resistant strain in 2000, compared to 389 in 2009.

The cause for the dramatic increase appears to be from overseas immigrants bringing the disease with them, according to health experts, and the TB seems to be most prominent amongst immigrants from Asia and Africa.

Most cases are found to be in the London area, with the homeless and drug abusers also mainly affected.

If not caught early enough, TB can lead to fatality, and approximately 350 people die each year because of it.

One of the main reasons it spreads so quickly and so well, is that it can survive in the body for years without illness or awareness of its presence.

The bacteria damages the lungs, causing fever, coughing, loss of appetite, weight loss and tiredness.

If patients don’t complete the course of antibiotics as advised by their doctor, the disease can become resistant to drugs and even more dangerous to the public.

The HPA’s executive director of health protection services, Dr Paul Cosford, feels those affected should heed the instructions of their doctor well.

“Although drug-resistant and multi-drug resistant cases of infection represent only a small proportion of TB cases overall, each resistant case requires careful and often prolonged treatment and care,” Dr Cosford explained.

“Drug resistance is increasingly an issue in a wide range of infections.

“Patients must ensure they take their full prescription as instructed and, most importantly, they must finish any course of treatment that has been prescribed.”

Head of TB surveillance at the HPA, Dr Ibrahim Abubakar, has some worries: “We are concerned to see that cases of TB are at their highest levels since the 1970s.

“Tuberculosis is a preventable and treatable condition.

“But, if left untreated, it can be life threatening.

“The key to reducing levels of TB is early diagnosis and appropriate treatment.

“Efforts to improve early diagnosis and control the spread of this infection must remain a priority and be increased in areas where prevalence is high.”

The local herbal medicine industry is set to soar in growth, according to industry experts.

The health products industry is anticipating increased demand and knowledge of health and wellness products.

Lito M. Abelarde, Chairman at the Chamber of Herbal Industries of the Philippines, Inc. (CHIPI), spoke of the changes: “The demand from people in the Philippines and the whole world for natural wellness products is unstoppable. Even the pharmaceutical companies are going to it now.”

President at CHIPI, Albert M. G. Garcia expressed his agreement, and believes the international health and wellness industry is heading through promising developments.

“Globally, there is an undoubted global interest in preventive healthcare,” Mr Garcia explained.

“We are in advanced stage of negotiations to export to Thailand and Indonesia.”

The industry group is clearly keen to explore all avenues for expansion in the global market.

Mr Abelarde revealed how only 10% of sales are from export, but plans are afoot to increase this figure: ”We will become a major supplier of the world’s requirement. We are a tropical country so we can grow many plants all year round.”

The local natural herbal industry is of benefit to all, including smaller business, according to industrial officials.

“It is an industry where even small farmers and entrepreneurs can participate and the value of their output is high compared if they will just plant traditional crops,” Mr Abelarde continued.

Companies must ensure their products pass regulations set by the government.

CHIPI currently consists of 70 member companies, which range from manufacturers, suppliers and distributors to scientists and service providers.

The National Institute for clinical excellence – NICE – has recommended major changes round convenience & processed food.

NICE – The UK’s leading health watchdog - has challenged both the government & the food industry to take action to improve the nation’s health through diet, saying that this should no longer just be a matter for the individual consumer. In producing its report, the focus for the NICE committee – which spent two years considering the content of the report - was viewed as safeguarding the population, rather than advising the individual who may have limited options.

Klim McPherson - professor of health epidemiology at Oxford University and chairman of the NICE committee – said, “It is about busy people having a lot to do, having to make choices on the fly, making pragmatic choices on how they feed themselves and their children. Commercial organisations are very good at exploiting people who make choices on price and convenience.”

Some of the changes recommended by the report were:

• A total ban on trans fats.

• Halving the individual daily salt intake.

• Legislating if necessary to encourage manufacturers to slash the content of hidden saturated fats in all food products.

• Ensuring low fat and low salt foods are cheaper than unhealthier versions.

• Banning television adverts for high-salt and high-fat foods before the 9pm watershed, to protect children.

• Urging local councils to forbid take-aways and junk food outlets near schools.

• Bringing in the “traffic light” colour coding system to show whether a product has high, low or medium levels of salt, fat and sugar. The committee noted the regrettable decision by the EU not to support the system & urged the government to implement it via legislation.

The report met with a less than enthusiastic response from the government who claimed it was up to the individual to make healthy choices. The Food & Drink Federation claimed that the voluntary measures already taken by the industry had had a significant impact on the consumption of saturated fat, trans fat, salt & sugar.

The report was, however, supported, by the European Society of Cardiology and the British Heart Foundation. There are at least 150,000 deaths a year from cardiovascular disease, the majority through heart attack & stroke. According to Klim McPherson, “These are eminently preventable deaths.”

Simon Capewell, - professor of clinical epidemiology at Liverpool University and a public health physician - said that the changes would make economic sense too, including for example, fewer people having to give up work to be a carer. “We’re looking at well over £1bn a year in savings, not just to the NHS.”

Eating disorder charities are concerned that a marked rise in people obsessed with healthy eating may be indicative of a serious psychological condition.

Sufferers typically have strict rules around eating. Certain foods - such as sugar, salt, caffeine, gluten & dairy - are out, as are foods that contain artificial additives or may have come into contact with pesticides. But hey – that all sounds reasonable enough! Isn’t that along the lines of how many of us health conscious folk eat?

In 1996 a Californian doctor – Stephen Bratman – coined the phrase ‘Orthorexia Nervosa’ which he defined as ‘an unhealthy obsession with eating healthy food.’ Initially intended as what he termed ‘tease therapy’ for some of his patients whom he considered to be overly obsessed with diet, it has since gained significance in an arena where such an obsession has sometimes become physically & psychologically unhealthy.

The concept has encountered much challenge because of the apparent contradiction that an emphasis on healthy food can be unhealthy. However it is the obsession with healthy food that is viewed as the unhealthy aspect. Bratman points to exercise addiction as a comparison & says, ‘I never intended the expression to apply to anything other than extreme cases of over-focus, particularly where the person themselves would rather lighten up and stop thinking about it so much.’

Until relatively recently there were so few cases that the medical profession placed them under the ‘Ednos’ label – eating disorders not otherwise recognized. Now – according to experts – they constitute such a high proportion of this group that it is felt they should receive separate treatment.

Ursula Philpot, chair of the British Dietetic Association’s mental health group said, “I am definitely seeing significantly more orthorexics than just a few years ago. Other eating disorders focus on quantity of food but orthorexics can be overweight or look normal. They are solely concerned with the quality of the food they put in their bodies, refining and restricting their diets according to their personal understanding of which foods are truly ‘pure’.”

This obsession orthorexics have about what constitutes ‘good’ food & ‘bad’ food can lead to malnutrition. Eating can become so stressful that it impacts on relationships. But a characteristic of the condition is that despite these difficulties, people who suffer from it feel an exaggerated sense of ‘righteousness’

Bratman says that since writing a book on the condition he has become ‘aware of a rare, darker form of orthorexia, in which the fixation can lead to death.’ He continues, ‘There are some, now, who use “orthorexia” alone to indicate the milder obsession and “orthorexia nervosa” to refer to the dangerous type.’

So, to go back to where we started, if you want to remain in a healthy state of body & mind, yes, be conscious of what you’re eating, just try not to obsess about it!