Japan firms face fines if they fail to protect workers from heat
The revised legislation, which came into effect June 1, is a rare global example of a national-level policy on heat safety for employees and comes after 30 workplace deaths and roughly 1,200 injuries last year associated with high temperatures, according to the Health Ministry's data. Most of those affected, worked in construction or manufacturing.
Japan's government moved to strengthen protections following last summer's searing heat — which included the highest July temperatures on record, the ministry said in a statement. Businesses will face potential penalties including fines of 500,000 yen (RM15,000) if provisions aren't sufficient.
Heatstroke is a potentially life-threatening condition caused by dangerously high body temperature that can result in severe organ damage if not treated quickly. There were almost half a million heat-
related deaths annually between 2000 and 2019, according to a report last year by the World Health Organisation (WHO).
Along with public health impacts, higher temperatures can impact worker productivity and there's growing concern about the economic toll that heat waves have on economies. Global average temperatures exceeded 1.5°C above pre-industrial levels for the first time in 2024 and new highs are forecast to be recorded over the next five years, according the World Meteorological Organisation (WMO).
Japan's legislation requires employers to implement protocols to quickly spot and aid workers showing symptoms of heatstroke. Policies encourage companies to use a buddy system at work sites, distribute wearable devices to monitor staff and provide emergency transportation to hospitals or clinics.
Employers are urged to monitor the Wet Bulb Globe Temperature index, a gauge of heat stress in direct sunlight that takes into account factors like temperature and humidity. Specific measures are required for work sites where the index value exceeds 28°C or an atmospheric temperature of 31°C for more than one hour, or for a total of four hours or more in a single day.
A worker performing moderate work intensity loses half of their work capacity at 33°C to 34°C, according to a 2019 study from the International Labour Organisation (ILO). The same report estimated
the economic impact of heat stress by 2030 at US$2.4 trillion (RM11.3 trillion) if greenhouse gas emissions (GHG) aren't cut.
'We are working on measures such as taking breaks according to the heat index and measuring internal body temperature using wearable devices,' said a spokesperson for Shimizu Corp, one of the nation's largest general contractors, which employs more than 20,000 people. The company said it is constantly updating its heatstroke policies.
Parcel delivery service Yamato Transport Co plans to distribute 75,000 fan-equipped vests to workers, including those who use carts and bicycles to drop off packages. It's also installing 3,000 wet bulb index measuring devices at business locations to better track working conditions. The measures are not in response to the new law, the company said.
Japan's updated policy has 'great potential to reduce the fatalities from exertional heatstroke,' said Yuri Hosokawa, an associate professor at Waseda University who studies the impact of heat on athletes.
California and Washington are among US states to have developed similar rules on worker protections and the US Occupational Safety and Health Administration has proposed setting a federal standard. There were an average 40 recorded fatalities a year in the US related to environmental heat between 2011 and 2020, according to the Department of Labour. — Bloomberg
This article first appeared in The Malaysian Reserve weekly print edition
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EVN Report
17-07-2025
- EVN Report
Why Armenian Children Eat So Much Sugar
Sugar is everywhere in Armenia. Sugar-laden foods are the first thing on display in nearly every corner store, among the shelves stacked with candy bars, cakes and sugary drinks. School canteens are no different, with pastries crammed alongside the khachapuri , bags of chips, and sodas of all flavors. Even at home, sugar lurks in foods that might appear healthful at first glance—in jams, jugs of the simmered fruit drink, kompot, and in homemade cakes and buttery sweet bread, gata . Feeding kids sugar is largely seen as a gesture of love, and as a consequence, Armenian children are eating it at alarming frequency. According to a 2024 World Health Organization (WHO) report that examined childrens' eating habits and health across 44 countries in Europe and Central Asia, Armenian kids aged between 11 and 15 eat more sugar per week than any other country analyzed. Nearly half reported eating chocolate, candy, or other sugary foods at least four times a week. They also rank among the top soda consumers for the same age group. 'Armenians are champions of sugar consumption,' says Arev Mazloumian, a nutritionist at the American University of Armenia (AUA) in Yerevan who has worked extensively on the Ministry of Health's school feeding programs in Armenia. 'Finally, we're first in something.' At the heart of the country's obsession with sugar is the vital role it plays in Armenian culture and daily life. Leading producers of candy are part of national identity, and giving sweets is often seen as a display of care and hospitality. But the risks associated with such high consumption are just beginning to become apparent. Like much of the world, the number of children who are overweight and obese is rising in Armenia, and doctors are reporting earlier cases of type 2 diabetes, typically considered a disease of middle-age. From a child's perspective, the appeal is simple: candy, cake and chocolate taste good. But the responsibility for making these choices often lies with the adults. Here, family has a 'very, very big influence,' says Mazloumian. Caring for children is a source of pride for families, and food plays a central role in this expression of love, with generous portions and rich foods seen as a tangible way to nurture kids. The World Food Programme reported data that showed that love and care are central to feeding practices in Armenia, with parents and grandparents expressing affection by making a child's favorite meals—even when those meals contained high levels of sugar, fat or salt. According to the study, caregivers also perceived homemade foods, including cookies and cakes, as inherently healthy since they don't contain additives. This belief also extended to traditional beverages such as kompot —which children consumed more than soda — regarded as healthy despite the high sugar content. Malzoumian also points to the misconception of honey as a health food. 'No matter how many times I tell people that honey is still a sugar, no one believes me,' she says. 'It is a better alternative, but it's still considered a sugar.' The normalization of sugar-laden foods is tied to more than just Armenian traditions, history also plays a role. The deprivation of the 90s, when food availability became scarce, caused the pendulum to swing the other way entirely, says Kim Hekimian, an associate professor of nutrition at Columbia University in New York, who has worked on local health initiatives for several decades. 'People in multiple generations went through deprivation,' she says. 'It's an understandable reaction to want to over-feed.' Sweets are also a staple of celebrations and social exchanges. Birthdays are celebrated enthusiastically, and cultural norms around hospitality mean that guests are expected to bring sweets to a home, and hosts feel compelled to offer them. Kids are also often rewarded with candy and sweet treats. 'Armenians are constantly giving candy to kids,' says Hekimian. 'All of us do it to a certain extent, as a bribe for good behavior.' Sugar consumption begins at an early age, says Satenik Mkrtchyan, the director of the School Feeding and Child Welfare Agency , which promotes balanced nutrition for schoolchildren. Things like sweetened tea are part of every family's morning and evening rituals, she says, and at a very young age kids are often given foods with sugar added to them, such as murabba (similar to jam). Sugar is even added to typically savory dishes such as kasha (a buckwheat dish) and shila (a kind of soup), to make it more palatable for children, Mkrtchyan says. Since eating habits form early in life, what children are fed in their first years can shape their preferences and health for decades to come. 'Once you have sugar, you always want it more and more and more,' says Mkrtchyan. 'You will not have any power to stop that.' That's why dietary patterns during infancy, and even the diet and health of the mother, play a key role in long-term well-being. Apart from the local dishes laced with sugar, some lingering practices from the Soviet era also shape how some infants are fed today, Hekimian says. Clinical advice once encouraged giving fruit and vegetable juices to infants only several months old — a practice at odds with modern recommendations . Such drinks contain large amounts of sugar. There was also a belief that breast milk should be supplemented with water. 'And to make that water more palatable, people would put some sugar in it,' Hekimian says. With many parents still living in multigenerational households, new mothers face pressure to follow well-meaning, but outdated, advice. 'You have generations of people who were taught those guidelines,' says Hekimian. 'These are early, early exposures that then develop taste preferences.' By the time children reach school age, many of those preferences have already been formed, and they're met with environmental challenges that offer few alternatives. Many students arrive at school with as little as 300 drams, according to the WFP report. Even if they wanted something healthier, their only options at the butka , or school canteen, are often pastries, sweets and chips. 'A lot of people mentioned that they don't even have the choice to buy something healthy,' Mazloumian says of the study. In higher-grade schools, the absence of cafeterias is also common, she says, limiting students' access to proper meals. The 'Westernization' of food has affected the availability of more nutrient-dense options at markets beyond the butka s, too. 'If you go to the supermarkets, it's all processed foods, candies,' she says. 'This was mostly in high income countries… now it's happening everywhere in the world.' Many kids might not know healthy food when they see it, either. The Mazloumian and Hekimian's experience teaching university-age students about nutrition has pointed to a bigger misunderstanding of 'healthy' foods in Armenia. When asked to name items for a healthy breakfast, many of their students mention avocado and salmon — neither of which are cheap or readily available in Armenia. 'There is a very, very, very big misconception that eating healthy is expensive,' says Mazloumian. 'You don't have to drink a 2,000 dram matcha latte or eat quinoa or avocado every day to be healthy.' Instead, beans, lentils and chickpeas, as well as seasonal fruits and vegetables which are part of a traditional Armenian dietary pattern, are affordable and nutritious, she says. Mkrtchyan and Mazloumian have been part of efforts to change eating behaviors from a young age within schools. One of the most promising efforts is the national School Feeding Program, active across Armenia's regions except Yerevan, which provides low-sugar, low-salt and limited trans fat meals to students aged six to ten. As part of her work on the program, Mazloumian has reviewed dozens of menus around the country, and sugar shows up everywhere. In some kindergartens, tea served to the children often contains several teaspoons of sugar ('Tea shouldn't even be provided to young children — let's not go there,' she says). With limited funds to create a menu, some schools lean on sugar and sweets to reach the caloric target. Meals devised as part of the School Feeding Program prove that healthy meals don't have to be expensive. These school meals can be as cheap as 150 drams per child, says Mazloumian. Such a meal would consist of a cabbage and carrot salad, rice, lentils, bread, cheese and a piece of fruit. But kids aren't always sold on the healthier plates. These menus that contain minimal amounts of added sugar or salt, 'imagine how difficult it is for that child to get used to this food.' For instance, they serve kompot without added sugar. 'No one drank that,' she says. 'Imagine you're drinking this with 40 teaspoons of sugar, and then no sugar.' The Ministry of Health recently updated their standards to reduce the amount of sugar recommended to children. From 40-45 grams per day— about a can of coke-worth of sugar — the recommended daily amount dropped to 20-25 grams, depending on age. 'But the implementation needs a lot of work,' Mazloumian says. In Kindergartens, some parents agree with the new menus, but others are resistant to the change, says Mkrtchyan, and ask for cakes and sugary teas for their kids. She's also part of an effort to roll out nutrition education to school-age children across the country. 'It's too early to measure the outcomes of this,' Mkrtychyan says, but 'the idea is to present rules for health, nutrition, physical activity and food safety.' She also suggests 'very intensive' educational work is also needed among parents and grandparents—the primary influences of a child's diet. Despite efforts to reduce sugar intake in school meals, changing broader perceptions about sugar remains difficult. Globally, the warnings about sugar are gaining traction, but this phenomenon is relatively recent. A few decades ago, fat was the taboo nutrient on supermarket shelves. Foods, such as yogurts, milks and spreads, began to be 'fat-free', but necessitated the addition of other flavors, especially salt and sugar, to remain palatable. Now, a growing body of evidence points to the overconsumption of sugar leading to long–term health effects , especially obesity , type 2 diabetes, and heart disease —Armenia's biggest killer. Armenia isn't an outlier in the global increase of overweight and obesity among kids and adults. A national study on childhood obesity found that more than a quarter of kids were overweight and about 13% were obese; those results were approximately double the previous survey three years prior. No robust data exists for diabetes prevalence among children, but anecdotally, doctors are reporting seeing diabetes at a younger age, says Mazloumian. 'People get type two diabetes after 40 years of age,' she says. 'Now they are seeing it in children.' High sugar intake is strongly associated with childhood obesity, and increased risk of type 2 diabetes and cardiovascular disease. But efforts to reduce sugar consumption are only beginning to be part of the conversation in Armenia—though other countries around the world may provide a blueprint. Mexico and Chile lead the way globally with comprehensive policies aimed at reducing sugar consumption. In Mexico, a sugary-drink tax introduced in 2014 led to a decline in sales of such beverages in its first two years. Chile's 2016 law mandating front-of-package warnings, prohibiting the marketing of high-sugar foods to children, and banning their sale in schools have contributed to a significant reduction in the sales of sugar-heavy foods. Armenia's membership in the Eurasian Economic Union means food labels list calories, fat and total carbohydrates—not the amount of added sugar. Without a quantifiable sugar content, taxing or regulating sugar levels is nearly impossible, says Hekimian. Public discussions about the harms of sugar overconsumption remain nascent, but from a food policy perspective, there appears to be momentum for change . Hekimian points to a growing interest within the Ministry of Health for evidence-backed regulations such as limiting the advertising of sugar-laden foods to children. One Ministry-backed study found a large proportion of products marketed to minors failed to meet nutritional standards among television advertisements, though this analysis didn't include social media. Currently, no legal restrictions exist for the advertising of sugary foods and beverages to children, 'making it hard to counter unhealthy consumption patterns,' Mazloumian says. Sweeping changes to food policy might be challenging to implement where other factors add complexity. Sugar holds a dopamine appeal, says Hekimian, especially significant as part of comfort foods in what she hypothesizes is a state of chronic low-lying depression after war and the pandemic. That national grief might complicate how public messaging lands. 'It's hard to get a message out there that says sugar is bad for you, salt is bad for you,' she says. 'No one is listening to that.' More effective policies are the ones you don't know about. In an ideal scenario, Armenian food producers could quietly reformulate recipes to slowly reduce sugar without public fanfare. 'People don't even have to know about it,' Hekimian says. Alternatively, bold legislative proposals (even if they fail to pass) can spark crucial debate, similar to what happened when lawmakers floated removing salt shakers from restaurant tables several years ago. The law never passed, but it sparked a national conversation about salt. The same could be true of sugar, Hekimian says. 'The body needs sugar,' says Hekimian. 'Nobody is recommending a total and complete ban.' But something has to change, she says. 'We can really delay the introduction of sugar, and get sugar from carbohydrates that are healthier for us.'
Libyan Express
29-06-2025
- Libyan Express
66 children die from hunger in Gaza
As war and siege persist, Gaza's children face deadly consequences of hunger and neglect At least 66 children in the Gaza Strip have died from acute malnutrition since October 2023, according to local health authorities, as the territory grapples with an intensifying humanitarian catastrophe under Israel's ongoing blockade. Hospitals in Gaza, already crippled by shortages of fuel, medicine and electricity, are reporting a sharp rise in cases of starvation and disease among children, especially infants. Medical teams say many of the victims died not only from hunger but from the collapse of basic health services. Among the recent fatalities are infants too young to walk or speak. Their parents, displaced by months of war, describe being unable to find even basic food like baby formula or clean water. 'These children did not have to die,' said a doctor at Nasser Hospital in southern Gaza, speaking on condition of anonymity. 'With proper nutrition and care, they would have survived. But we have nothing left to give them.' The Gaza Strip has been under a near-total blockade since early October, following the outbreak of war between Israel and Hamas. While limited aid has entered through tightly controlled crossings, humanitarian organisations say it's nowhere near enough to meet the needs of over two million people trapped in the territory. Half of Gaza's population are children, many now living in makeshift shelters without access to adequate food, sanitation or health care. The World Health Organisation and UNICEF have repeatedly warned of a looming famine in parts of the enclave, urging all parties to allow sustained humanitarian access. Yet, despite mounting international pressure, relief efforts continue to face obstacles on the ground. Israeli authorities say they are facilitating the entry of humanitarian supplies and accuse Hamas of mismanaging or diverting aid. However, aid agencies on the ground dispute this, pointing instead to widespread destruction, insecurity, and long delays at checkpoints. As the crisis deepens, health workers warn that the current death toll may only be the beginning. 'If aid doesn't flow in immediately and consistently, we will see even more children die — not just from malnutrition, but from diseases that healthy children would easily survive,' said a representative from an international NGO working in Gaza. With no ceasefire in sight and conditions deteriorating daily, Gaza's youngest are bearing the heaviest burden of a war they did not choose.
Tatler Asia
20-06-2025
- Tatler Asia
Inside Women's Health in Focus: A global summit driving change in women's healthcare
Women's Health in Focus brought together medical professionals, researchers and wellness enthusiasts at the Asia Society Hong Kong Centre over two intensive days On June 16 and 17, Women's Health in Focus: A Global Summit brought together medical professionals, researchers and wellness enthusiasts at the Asia Society Hong Kong Center. Hosted by Tatler Front & Female Awards nominee Maaike Steinebach and founder of Femtech Future, a boutique advisory firm for women's health and femtech; and Gen.T honouree Anca Griffiths, CEO and co-founder of OM Health Hub, the gathering addressed the blind spot in modern medicine. 'Anca and I are here because we had a dream, where women truly understand their bodies and feel equipped to take control of their health. A dream where companies recognise that supporting women's health isn't a perk, but smart business and the right thing to do. A dream where investors stop calling women's health 'niche' and start seeing it as one of the fastest moving sectors in innovation.' The Women's Health in Focus's opening discussion featured Alyson J McGregor, author of Sex Matters , and Marjorie Jenkins, who exposed the gender bias embedded in contemporary healthcare with precision. Their panel set the tone for an event that refused to accept the status quo. It revealed that women spend 25 per cent more time in poor health than men on average, a gap which, if closed, could add more than US$1 trillion to the global economy annually by 2040. See also : How a billion-dollar dowry led Gigi Chao to fight for everyone's right to wed and why marriage equality in Hong Kong could finally be within reach Photo 1 of 17 Anca Griffiths and Maaike Steinebach (Photo: courtesy of Nicole Burak) Photo 2 of 17 Marjorie Jenkins, Anca Griffiths and Alyson J. McGregor (Photo: courtesy of Nicole Burak) Photo 3 of 17 Kristina Snaith-Lense, Maaike Steinebach and Claire Melwani (Photo: courtesy of Nicole Burak) Photo 4 of 17 Inside the summit (Photo: courtesy of Nicole Burak) Photo 5 of 17 Fiona Nott, Yanie Soo, Sharmeen Shroff and Cassandra Szoeke (Photo: courtesy of Nicole Burak) Photo 6 of 17 Inside the summit (Photo: courtesy of Nicole Burak) Photo 7 of 17 Christopher Asandra, Lindsay Jang, Isabella Daza and Jill Van Vugt (Photo: courtesy of Nicole Burak) Photo 8 of 17 Inside the summit (Photo: courtesy of Nicole Burak) Photo 9 of 17 Iza Calzado Wintle served as the event's emcee (Photo: courtesy of Nicole Burak) Photo 10 of 17 Jen Wannenmacher served as the event's emcee (Photo: courtesy of Nicole Burak) Photo 11 of 17 Anca Griffiths (Photo: courtesy of Nicole Burak) Photo 12 of 17 Sara Jane Ho and Maaike Steinebach (Photo: courtesy of Nicole Burak) Photo 13 of 17 Inside the summit (Photo: courtesy of Nicole Burak) Photo 14 of 17 Elisabeth Sorrentino, Anca Griffiths, Maaike Steinebach and Sarah Vee (Photo: courtesy of Nicole Burak) Photo 15 of 17 Inside the summit (Photo: courtesy of Nicole Burak) Photo 16 of 17 Inside the summit (Photo: courtesy of Nicole Burak) Photo 17 of 17 Inside the summit (Photo: courtesy of Nicole Burak)
