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ITV News
3 days ago
- ITV News
Investigative work into cause of crayfish symptoms after many found dead in Northumberland last year
Investigative work is underway in Northumberland to try and identify the cause of unusual symptoms in crayfish, after around 100 were found dead last year. The white clawed crayfish were found dead in the River Wansbeck catchment last autumn, and a subsequent investigation found crayfish displaying similar symptoms were widespread across the area. The endangered native species were seen with unusual orange patches on their shells, and were spotted in the catchments for the neighbouring rivers Tyne and Blyth too. Early surveys carried out by the Environment Agency show that healthy populations still remain in the North East, but symptoms are persisting. Experts are conducting studies across Northumberland and the wider area to identify problem locations, and say looking at the Hart Burn, where the initial deaths were reported, as well as at some other sites, will help them understand the mortality rates in the population. Sarah Jennings, Area Environment Manager at the Environment Agency, said: "There's a lot we still don't know but we hope this new work sheds some light as we continue efforts to safeguard the future of the white clawed crayfish." Surveys of the area could not take place through the winter and spring months due to high river levels. The Environment Agency is working with both the Centre for Environment, Fisheries and Aquaculture Science (Cefas) and experts at Teesside University in efforts to understand more about the situation. Dr Jamie Bojko, Associate Professor in Disease Ecology (Research and Innovation) at Teesside University, said: "We are applying metagenomic and metatranscriptomic methods, in combination with histology, to uncover potential novel pathogens that may be the cause of the shell abnormalities seen in the white claw population." When the dead crayfish were found at the end of September 2024, testing showed negative results for the listed disease white spot syndrome virus, Bunya-like brown spot virus, crayfish plague, and no evidence for any significant bacterial infection was identified. Surveys also show populations of the invasive American signal crayfish are affected by the same symptoms. What can we do to protect the endangered species? River users are being urged to follow advice to prevent the spread of symptoms: Members of that public that spot a crayfish - alive or dead - is advised to leave it alone and report the sighting to the Environment Agency. It is illegal to handle or remove crayfish from the water without the correct licences.
Daily Mirror
4 days ago
- Daily Mirror
How you should cook potatoes revealed as study links some methods to diabetes
US scientists show how many portions of French fries a week appear to be harmful to our health and give a raft of advice on how we should get our carbs French fries increase our diabetes risk while baked and mashed potatoes do not, research shows. A study tracking the diet of 205,000 US health workers has indicated how we consume potatoes dictates whether they could be healthy or not. The findings, published in the British Medical Journal, relied on repeated diet surveys conducted over four decades, during which 22,000 people were diagnosed with type 2 diabetes. High intake of baked, boiled or mashed potatoes were not linked to an increased risk of type 2 diabetes, but people who had a higher consumption of French fries - at least three weekly servings - had a 20% increased risk. And those who eat fries five times a week had a 27% increased risk. Research author Seyed Mohammad Mousavi, of the Harvard T.H. Chan School of Public Health in Boston, said: "The risks associated with potato intake varied by cooking method. The association between higher potato intake and increased Type 2 diabetes risk is primarily driven by intake of French fries. Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk." The international team of researchers, including an expert from Cambridge University, suspect the reason for the difference is in the cooking processes involved. French fries are made by cutting potatoes into strips, frying them in oil and then seasoning them. Often they are blanched in hot oil to remove excess moisture and enhance crispiness before being fried again. Additives like dextrose and sodium acid pyrophosphate may be used to maintain colour and prevent browning during processing. Commenting on the findings, Associate Professor Daniel Ibsen, of Aarhus University in Denmark, said: "This finding also corresponds to the observed associations between high intake of ultra-processed foods and high risk of type 2 diabetes - French fries are often ultra-processed whereas baked, boiled, or mashed potatoes are often minimally processed." The research team also found that replacing three servings of potatoes each week with whole grains was found to lower the risk of type 2 diabetes by 8%. Examples of whole grains include brown rice, whole wheat bread, oats, barley, quinoa and buckwheat. But replacing potatoes with white rice was associated with an increased risk of type 2 diabetes, they found. Study author Seyed Mohammad Mousavi added: "Replacing any form of potatoes, particularly French fries, with whole grains is estimated to lower the risk of Type 2 diabetes, reinforcing the importance of promoting whole grains as an essential part of a healthy diet. "With their relatively low environmental impact and their health impact, potatoes can be part of a healthy and sustainable diet, though whole grains should remain a priority." Dr Faye Riley, a spokeswoman at charity Diabetes UK, said: "This research shows that the link between potatoes and type 2 diabetes isn't as clear-cut as it might seem. Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity. "Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk."
North Wales Chronicle
4 days ago
- North Wales Chronicle
Eating fries over boiled potatoes increases type 2 diabetes risk
Those who consume similar amounts of boiled, baked or mash potatoes do not have an increased risk, researchers found. An international team of researchers, including an expert from the University of Cambridge, wanted to investigate any links between potato consumption and the risk of type 2 diabetes. Academics analysed data on studies tracking the health of more than 205,000 health workers in the US. Repeated surveys about people's diets were performed over almost four decades. And during the study follow-up periods, some 22,000 cases of type 2 diabetes were documented. Overall the research team found that consumption of baked, boiled or mashed potatoes were not linked to an increased risk of type 2 diabetes (T2D). But people who had a higher consumption of French fries – at least three weekly servings – had a 20% increased risk. And those who eat fries five times a week appeared to have a 27% increased risk. 'The risks associated with potato intake varied by cooking method,' the authors wrote in The BMJ. 'The association between higher potato intake and increased T2D risk is primarily driven by intake of French fries. 'Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of T2D.' The research team also found that replacing three servings of potatoes each week with whole grains was found to lower the risk of type 2 diabetes by 8%. 'Replacing any form of potatoes, particularly French fries, with whole grains is estimated to lower the risk of T2D, reinforcing the importance of promoting whole grains as an essential part of a healthy diet,' they wrote. But replacing potatoes with white rice was associated with an increased risk of type 2 diabetes, they found. The research team also performed a review of all of the other studies on the topic which had similar findings. In a linked editorial, also published in The BMJ, experts from the US and Denmark wrote: 'This finding also corresponds to the observed associations between high intake of ultra-processed foods and high risk of type 2 diabetes – French fries are often ultra-processed, whereas baked, boiled, or mashed potatoes are often minimally processed.' They added: 'With their relatively low environmental impact and their health impact, potatoes can be part of a healthy and sustainable diet, though whole grains should remain a priority.' Commenting on the study, Dr Faye Riley, research communications lead at Diabetes UK, said: 'This research shows that the link between potatoes and type 2 diabetes isn't as clear-cut as it might seem. 'Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity. 'Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk.'
