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'Breakthrough' new drug could stop ageing and halt cell self-destruction

'Breakthrough' new drug could stop ageing and halt cell self-destruction

Daily Mirror4 days ago
An 'extraordinary' new class of drugs are set to undergo human trials after researchers believe they could become the first medication to reverse the effects of ageing
Scientists believe they've developed a drug that could halt human ageing and reverse the impacts of 'cell death', with trials due to kick off later this year.

Cell death is a natural, and essential, process that takes various forms. One such form is necrosis, an unregulated type of cell death that can lead to premature cellular destruction.

During necrosis, affected cells swell until they burst, spilling their contents into the surrounding area, potentially causing chronic inflammation, genetic instability, and in some instances, tumours.

This process has been associated with numerous diseases, including Alzheimer's, Parkinson's, various cancers, and kidney disease.
The world-renowned cancer journal, Oncogene, highlighted in May that a study into kidney disease could help researchers gain a better understanding of how necrosis operates and how to fight it, reports the Express.
Dr Carina Kern, formerly a geneticist at University College London and now CEO of biotech firm LinkGevity, led the study. She believes a new category of drugs, dubbed 'anti-nectrotics', could be the first medication used to reverse the effects of ageing.

Part of Dr Kern's motivation for her involvement in the project stems from her childhood experience of witnessing her grandmother's health rapidly decline due to an age-related illness.
"At the time, I could not comprehend how I was so easily cured of nearly any injury, and I would be back to normal. But with her, the doctors just said 'you can't intervene-it's just ageing,'" she explained.
Years later, after observing such deterioration, Dr Kern formulated the "Blueprint Theory" of ageing, which delves into the roots of ageing and identifies points for potential intervention to stave off illness.

A key element identified in her research is necrosis, which Kern asserts is fundamentally a "loss of calcium-ion gradients."
She elaborates: "Levels of calcium inside the cell are typically 10,000 to 100,000 times lower than outside. Calcium is a key signalling molecule, meaning it controls lots of different processes within your cell.
"And so upon stress, you lose this regulation and then you're initiating multiple pathways in a heightened and really destructive manner within the cell."

Although necrosis has been known for over a century and was further examined under microscopes in the 1970s, there hasn't been significant advancement in preventing its role in severe diseases.
However, Dr Kern, alongside a team of renal experts, might be on the verge of a discovery targeting kidney disease that could also have implications for anti-ageing treatments.
Dr Kern said: "It was thought it was just too complex a process to intervene in. What we've managed to identify for the first time is that you can block necrosis, but you have to block more than one molecular target... When we did that, we saw up to 90 per cent of suppression of necrosis."

His colleague and co-author of the study, Dr Keith Siew, commented: "The kidney...is by far the most in-demand organ, and the one you're most likely to die on a waiting list for.
"Some people think dialysis just fixes the problem, but the mortality rate of dialysis is that every year you're on dialysis, you lose 10 per cent of survival."
Having collaborated with NASA to explore how space travel impacts renal function, particularly when astronauts are exposed to cosmic radiation beyond Earth's magnetosphere, Dr Siew noted:.

"Only 24 people have left the protection of Earth's magnetic field. You might feel fine on the way, but will you need dialysis on the way back?".
He suggested that "Anti-necrotics could be a way to make those tissues and organs resilient enough to withstand that damage and pause cell death."
Despite their groundbreaking work, both Kern and Siew maintain a cautious stance, describing themselves as "professional sceptics" regarding the potential success of the anti-necrotic drug, with clinical trials set to commence in 2025.
Dr Siew emphasised the need for robust evidence: "Extraordinary claims require extraordinary evidence," he said. "Until that data is rock solid...a lot of people will view this skeptically and rightfully so."
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How we fell out of love with alcohol - and it's NOT just a Gen Z phenomenon: Map shows booze intake has plunged in Western Europe but risen 7-fold in one part of the world
How we fell out of love with alcohol - and it's NOT just a Gen Z phenomenon: Map shows booze intake has plunged in Western Europe but risen 7-fold in one part of the world

Daily Mail​

timea day ago

  • Daily Mail​

How we fell out of love with alcohol - and it's NOT just a Gen Z phenomenon: Map shows booze intake has plunged in Western Europe but risen 7-fold in one part of the world

Western Europe is falling out of love with booze – and it's not just a Gen Z phenomenon, leading experts say. Alcohol consumption in Britain has plunged 10 per cent since the millennium, with figures showing rates have dipped among all age groups. Nowadays the average UK adult sinks 10.11 litres of pure alcohol per year, ranking 25th highest in a world's league table. That equates to around 505 pints of lager or 112 bottles of wine. In 2000, Brits drank 11.18 litres a year – enough to sit 9th overall in the 2022 global rankings. Statistics held by the World Health Organization show the trend is mirrored across Western Europe, with alcohol intake having plunged even quicker in Ireland (29 per cent), France (25 per cent) and Germany (16 per cent). University College London 's Dr Melissa Oldham, who tracks drinking trends in the UK, told MailOnline: 'Declining youth alcohol consumption is something we are seeing across many high income countries. 'Similar reasons seem to underlie this trend, including changing attitudes towards alcohol and increased awareness of alcohol-harms, alongside changes in the way young people socialise.' Out of the 187 countries surveyed by the WHO, 92 consumed less alcohol in 2022. Syria saw the biggest fall since 2000 (93 per cent), although it recorded below one litre per person for both years. Of the countries which drank at least one litre, Venezuela fell 74 per cent from 7.7 to 2.02 litres. Eighty-eight nations drank more, however, including the US (up 14 per cent, to 9.41 litres per year, or around 470 pints). The US currently ranks 28th overall. Consumption rates have rocketed nearly 7-fold in Cambodia, 5-fold in Myanmar and 3-fold in Vietnam, the statistics suggest. Experts say this is down to economic growth, as well as an expanding middle class that can afford to purchase more alcohol. The trend has spooked health chiefs, who want a crackdown in south east Asia. Seven nations (Afghanistan, Iran, Libya, Mauritania, Somalia, Sudan) saw no change, drinking zero litres in both years. The Czech Republic was home to the biggest drinkers. There, adults typically drink 12.99 litres of pure alcohol every year – equivalent to 649.5 pints of 4 per cent lager or 144 bottles of red wine. Rounding out the top three were Latvia (12.58) and Estonia (12.06). What adults are drinking has also changed. In Britain, wine consumption has soared 12-fold since the 1960s, partly fuelled by higher boozing rates among women. Beer intake, meanwhile, has more than halved since its heyday five decades ago – from the equivalent of 276 pints a year to 110. So, what's going on in Britain? Brits have a complicated relationship with alcohol, having earned an international reputation for binge drinking, 'lager louts' and the Great British pub. Historically this culture has been fuelled by students, boozing at sports events and house parties or bar-hopping in town centres both here and abroad. But studies suggest the tables have now turned, with society's youngest foregoing pints in favour of low and no-alcohol alternatives or even going teetotal. NHS data shows rates have fallen the quickest among the 16-24 year old age group, in trends that have seen them dubbed 'generation sensible'. Experts claim that this is due to a variety of factors, including them wanting to keep fitter and avoid the liquid calories, save money and avoid the dangers of excessive boozing. The NHS says there's no 'safe' drinking level, although anything above 14 units per week is considered dangerous. This itself has been watered down over the past few decades in light of studies illustrating the risks of alcohol. Decades of alcohol abuse can cause cancer and strokes, as well as heart and liver disease and brain damage. Dr Oldham said: 'Young people today have better education in schools on this topic. 'They've seen the impact of regular drinking on older generations and possibly even have negative experiences with older adults from their personal lives that can have a visceral impact on how they see alcohol. 'But awareness across Europe as to the dangers of alcohol causing life-threatening or harmful conditions are generally low.' Yet figures show it's not just Generation Z who are turning their back on booze. NHS figures collected before the pandemic showed consumption levels were on the decline among 20-somethings and middle-aged adults. Dr Richard Piper, chief executive of Alcohol Change UK, said: 'People are falling out of friendship with alcohol because they're not making better memories, improved energy, sleep or improved long-term health outcomes - all things they would want from the experience.' Britain's 'slow-burning crisis' Alcohol-related deaths reached a record high in 2023 at nearly 10,500. That's up over 20 per cent since the pandemic and nearly doubling since 2001. Covid-era curbs likely fuelled dangerous drinking habits, scientists think. Dozens of surveys have also found boredom, having more time to drink and anxiety fuelled worrying trends in alcohol consumption during lockdowns. Yet Dr Piper said the situation in the UK was akin to a 'slow burning crisis' as alcohol deaths continue to rise in spite of clearly shifting attitudes to consumption. The main cause in the spike in deaths in the wake of the pandemic, according to a study published in the Lancet Public Health earlier this year, was a steep rise in liver damage caused by alcohol. It can take years of heavy drinking for this to build up. Yet the total death toll is deemed to be the 'tip of the iceberg' because it only counts deaths wholly attributable to alcohol – not deaths where it likely played a contributory factor. Campaigners have called for measures such as minimum unit pricing, cigarette-style health warnings on labels and tighter advertising regulations. Dr Piper said minimum unit pricing – a system where products are priced based on the amount of units they have – would undoubtedly help tackle the crisis, by making cheaper, higher-strength drinks more expensive. Scotland and Wales already adopt the measure, fixed at 65p and 50p per unit, respectively. In England, there is currently no minimum unit price for alcohol meaning cheap drink is rife. In supermarkets today, a two-litre bottle of cider can be bought for under £3, which equates to 33p per unit of alcohol. 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'We don't blame the alcohol industry because it's doing what it needs for their shareholders, but we need governments to stand up when there's market failure and there is absolutely market failure.' The rise of low and no-alcohol alternatives The IWSR, a drinks analytics consultancy formerly known as the International Wine and Spirits Record, says the 'no/low' sector is in a 'transformative' period of growth. Across ten key markets, including the UK, US and Brazil, the firm expects the global sector to swell by over £3billion by 2028. It also notes that booze purchases among no/low buyers are decreasing, particularly in the beer and wine categories. In the UK, sober curiosity has even been granted its own month, christened 'Dry January'. Marketed as a reset after the typically indulgent period over the December holidays, the idea was officially adopted as a campaign by Alcohol Change UK in 2013. Data provided by the organisation show that participation has more than tripled since 2019, with 4.2million in 2019 swelling to 15.5million people last year. And the popularity of the 'no/low' movement has extended far beyond one month of the year as a detox. The British Beer and Pub Association (BBPA) noted that 27million pints of non-alcoholic beer were sold in June and July last year across the UK's off-trade – an uplift of 35 per cent in two years. And the body claims it expects a 20 per cent rise on that figure for 2025. A recent study by researchers at Oxford University found that Gen Z is embracing the non-alcoholic drinks movement in an act of rebellion, even deeming the choice as 'cool'. This has given rise to swathes of household brands in the no/low sector, such as non-alcoholic beer brand Lucky Saint and variants by big brewers such as Heineken and Peroni. Non-alcoholic spirits companies and wines, too, are booming as people seek to avoid the fear of missing out on fun from drinking alcohol. Craig Chapman, director of brands at drinks producer Global Brands, which owns iconic names such as alcopop VK and Hooch, told MailOnline that this FOMO is driving a part of their company strategy. 'Our research says this is the biggest factor for people looking to cut down but not feel like they're not a part of something,' he said. VK is synonymous with party culture among university and college students but the zero per cent variant hasn't done quite as well, Mr Chapman said. 'It's doing OK but hasn't set the world alight and we didn't think it would for us,' he added. 'We wanted to include the option for "zebra-striping" (alternating between alcoholic and non-alcoholic drinks) Gen Z-ers but it was never meant to overtake the core brand.' 'The days of having such a strong nightclub presence for us is gone because that side of the world has gone for now,' he added. Declining alcohol consumption is hitting alcohol producers the world over, coupled with regulatory headwinds and higher raw material and energy costs. The International Organisation of Vine and Wine, the main trade body for vintners, said in April that 2024 global sales fell to 214.2million hectolitres – the lowest level in 60 years. Wine production, too, fell to 60-year lows at just 225million hectolitres. The body's annual report said: 'Beyond the short-term economic and geopolitical disruptions, it is important to consider the structural, long-term factors also contributing to the observed decline in wine consumption.' This includes the average consumer paying roughly 30 per cent more for a bottle now than in 2019, alongside a 12 per cent decline in total consumption in the same time period. And it's not just wine that's taking a hit. A 2024 report from leading hops supplier BarthHaas shows a 0.6 per cent drop in beer production volumes across the world's largest brewers for the year. The findings note that 'many multinational brewers' are dropping ambitious or novel craft brewing investments to shore up core international brands amidst 'mounting' industry challenges.

Bacon will be perfectly crispy in 45 seconds using this unusual method
Bacon will be perfectly crispy in 45 seconds using this unusual method

Daily Record

time2 days ago

  • Daily Record

Bacon will be perfectly crispy in 45 seconds using this unusual method

This easy method for cooking bacon will save you time and effort when cooking up your next fry up It might not top the list of healthiest breakfast, but sometimes nothing hits the spot quite like crispy rashers of bacon. Whether you're enjoying them alongside soft, yolky eggs and a splash of tomato sauce or sandwiched between slices of fresh bread on a lazy summer morning, bacon remains a beloved treat. ‌ But what if you could enjoy that indulgent bacon fix with less hassle, fewer calories and in a fraction of the time it takes to fry? Surprisingly there's a quicker and cleaner way to cook bacon - all you need is a microwave. ‌ At first, the idea of microwaved bacon might not sound especially appetising. But food experts say it can deliver delicious results that rival traditional frying - without the oil, the splatter or the washing-up, the Express reports. ‌ Whether you prefer smoked or unsmoked rashers, this method is fast, easy and surprisingly effective. How to cook bacon in the microwave According to BBC Good Food, it's simple: ‌ Line a microwave safe plate with some sheets of kitchen roll Lay your bacon rashers flat, making sure they don't overlap If you prefer softer bacon, cover the plate with a microwave safe lid Set your microwave to high power (if adjustable) and cook according to your desired crispiness: For medium crispy bacon - 1 minute per rasher. Extra crispy bacon - 2 minutes+ per rasher Check the bacon halfway through cooking to ensure it's cooking evenly and turn over if necessary If you like American style bacon, just extend the cooking time until you reach the perfect crunch. ‌ This method is backed by other food websites and bloggers, for creating the perfect rasher of bacon in minutes. The Healthy Recipe Blog says: "This bacon is absolutely amazing. I resisted the idea for a long time, thinking it couldn't possibly be as good as pan-fried or oven bacon." The blog's host admitted that they were wrong, saying: "Happily, I was wrong! Using the microwave to cook bacon is just as good as using the oven or a frying pan. The bacon cooks evenly and comes out perfectly crispy. And it's a fast method - faster and easier than any other." ‌ "You can use this bacon like any other bacon! It's an obvious breakfast choice," they continued. If you have any leftover bacon, or you have just over estimated how much you can eat, the blogger gives tips for storage, saying: "You can keep the leftovers in an airtight container in the fridge for up to four days. Once they are cool, I store them in a resealable food storage bag." The best part of this method is there is no oil needed. Meaning you are skipping the extra calories that come with pan frying bacon.

Bacon goes 'perfectly crispy' in seconds without even needing a frying pan
Bacon goes 'perfectly crispy' in seconds without even needing a frying pan

Daily Mirror

time3 days ago

  • Daily Mirror

Bacon goes 'perfectly crispy' in seconds without even needing a frying pan

A healthier alternative to a full English breakfast could save you minutes - you can cook perfect bacon in just 45 seconds, and without the frying it in a pan - whether you like it smokey or not While it may not be the healthiest breakfast option, there are times when nothing beats a few rashers of bacon, whether teamed with runny eggs and tomato sauce, or in a sandwich on a lazy summer's day. There is a method to cook bacon quickly, with fewer calories, and without the frying pan. ‌ In fact, in just 45 seconds, you can have scrumptious bacon with no mess and no oil at all, making it quicker and healthier than frying bacon in a pan - and all you need is one simple tool guaranteed to already be in your kitchen. ‌ ‌ Microwave bacon might not sound terribly appetising initially, but food experts assure that you can swiftly and easily make perfect bacon rashers this way, whether smoked or unsmoked. BBC Good Food advises to microwave bacon and place rashers on a plate lined with some kitchen roll. If you prefer your bacon softer, you can pop a lid on top. Method Set the microwave to high wattage (if you have the option to). Then microwave the bacon for the time suggested for how crispy you like it, reports the Express. ‌ Soft bacon (not as crispy) - 45 seconds per rasher Medium crispy bacon - 1 minute per rasher Extra crispy bacon - 2 minutes+ per rasher Simply add extra time if you want it even crispier, like American-styled bacon. Be sure to check in on it halfway through to ensure it's cooking evenly and flip it over if necessary. The technique is supported by other food websites and bloggers. Healthy Recipes Blog says: "This bacon is absolutely amazing. I resisted the idea for a long time, thinking it couldn't possibly be as good as pan-fried or oven bacon. Happily, I was wrong! Using the microwave to cook bacon is just as good as using the oven or a frying pan". "The bacon cooks evenly and comes out perfectly crispy. And it's a fast method - faster and easier than any other." The site added: "You can use this bacon like any other bacon! It's an obvious breakfast choice. You can keep the leftovers in an airtight container in the fridge for up to four days. Once they are cool, I store them in a resealable food storage bag." And if that isn't enough to convince you, the final benefit is that there is no oil required! It's far healthier than frying bacon in a pan because it adds no extra calories. So you fancy your microwave bacon, why not serve it alongside 30 second microwave fried eggs as well?

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