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Hindustan Times
24-05-2025
- Health
- Hindustan Times
Health Talk: Why CBSE's move to have sugar boards in schools is healthy
There is a new Central Board of Secondary Education (CBSE) directive, asking schools affiliated to it across the country to establish sugar boards that will display information on sugar content in everyday foods, its health risks, and alternatives to sugary snacks and drinks. The board has some 26,000 schools affiliated to it across the country, and the aim behind the move has been to be able to cut down the risk of getting type 2 diabetes. Why this move makes absolute sense is because type 2 diabetes is rising considerably in the Indian population owing largely to bad eating habits and almost zero physical activity. What is worse is that more children have been turning overweight or obese— a major risk factor for getting type 2 diabetes— lately because of their increased consumption of ultra-processed food items. Ultra-processed foods include packaged baked goods and snacks, fizzy drinks, sugary cereals, and ready-to-eat or -heat products. They often contain colours, emulsifiers, flavours, and other additives and are typically high in energy, added sugar, saturated fat, and salt, but lack vitamins and fibre. In February this year, a study published in the American Journal of Preventive Medicine highlighted the impact of consuming ultra-processed foods. The study titled 'Premature Mortality Attributable to Ultraprocessed Food Consumption in 8 Countries' inferred that ultra-processed food consumption contributes to increased risk of all-cause mortality, with 2.7% corresponding rise in risk with each 10% increase in UPF contribution to total energy intake. The paper also said that although ultra-processed food consumption remains lower in low- and middle-income countries, there is evidence that the exposure and adherence to an ultra-processed dietary pattern has increased significantly over the last decades. The evidence before us is more than sufficient to warn us where we are headed; and why this move by CBSE is timely. 'There is a clear link between the rise in diabetes cases among children and the easy availability of sugary snacks, soft drinks, and processed foods within school environments,' CBSE said in a letter to school principals. There is no denying that awareness needs to start during the formative years; and arming children with adequate information will surely have a desired impact not only in the form of changes they will make to their lifestyle but also among their families in general. We do need to catch them young, if we want our adults, and future generations, to be healthy.
Yahoo
16-05-2025
- Health
- Yahoo
Having This Condition Is Linked to a 99% Higher Stroke Risk
Here's a stat you may not have seen coming: One in four women experiences a stroke after the age of 25. And according to the Centers for Disease Control and Prevention (CDC), 1 in 5 women in the United States will experience a stroke between the ages of 55 and 75. These numbers are scary, but the good news is that 80% of strokes are preventable. One way to prevent them? Manage the risk factors that contribute to heart health and stroke risk, such as high blood pressure and high cholesterol. 🩺SIGN UP for tips to stay healthy & fit with the top moves, clean eats, health trends & more delivered right to your inbox twice a week💊 Adding to the list is another risk factor that, if left unmanaged, was found to increase stroke risk by an astonishing 99%. The results were reported in a study published in the American Journal of Preventive Medicine. Related: Researchers observed a link between unmanaged Type 2 diabetes and worsening heart health. Women who were not treating their Type 2 diabetes or were undiagnosed experienced an 83% higher risk of coronary heart disease and an 86% higher risk of atherosclerotic cardiovascular disease. The most surprising finding, however, was the 99% higher risk of stroke. 'The differences between women and men in relation to Type 2 diabetes and cardiovascular disease risk are astounding," says , a diabetes epidemiologist at the Tulane University School of Medicine who served as lead author of the study. The study authors reached this conclusion after examining the heart health risks of 18,745 women and men, with an average age of 58. About 45% had prediabetes and 7% had undiagnosed Type 2 diabetes. Regardless of sex, having undiagnosed Type 2 diabetes raised the risk of cardiovascular disease. However, the risk was significantly stronger in women than in men. "Our findings can be partly explained by biological differences, which include women being more insulin sensitive than men. We advise doctors to be mindful of the different risks women and men face, to ensure the appropriate care is provided.' According to the CDC, Type 2 diabetes raises stroke risk because sugars accumulate in the blood, blocking oxygen and nutrients from reaching the brain. Related: The risk of stroke rises with age, doubling every 10 years after age 55. Along with talking to your doctor about Type 2 diabetes, you can further reduce the risk of stroke by: Maintaining a healthy weight Getting regular physical activity Avoiding smoking Limiting alcohol beverages to one per day Monitoring and managing cholesterol levels Monitoring and managing high blood pressure Regularly taking any prescribed medication for heart disease Up Next:The Impact of Sex and Gender on Stroke. Circulation Research by Elsevier. About Women and Stroke. Centers for Disease Control and Prevention. Vital Signs: Preventing Stroke Deaths. Centers for Disease Control and Prevention. Sex Differences in Cardiovascular Risk Associated With Prediabetes and Undiagnosed Diabetes. American Journal of Preventive Medicine. Yilin Yoshida, Ph.D, MPH, is a diabetes epidemiologist and assistant professor of medicine at the Tulane University School of Medicine. Aging and Ischemic Stroke. Aging. Preventing Stroke. Centers for Disease Control and Prevention.
Time Magazine
08-05-2025
- Health
- Time Magazine
Scott LoMurray
Suicide is the second-leading cause of death for teens and young adults in the U.S. A peer-led program called Sources of Strength aims to change that—and research suggests it's working. According to a study published in the American Journal of Preventive Medicine in January, the program's model reduces suicide attempts among high-school students by 29%. 'It's a really rare bright spot in the field of suicide prevention and the field of youth mental health,' says Scott LoMurray, CEO of Sources of Strength. Instead of a reactive response, or springing into crisis mode after tragedy strikes, 'Our vision is to empower a well world. We really feel like wellness is the goal, health is the goal, and then prevention is an outcome of that.' Sources of Strength partners with hundreds of elementary, middle, and high schools across the U.S.; the programming looks slightly different depending on students' age. In secondary schools, peer leaders are trained to help their fellow students build resilience, foster social ties with one another, and increase protective factors by, for example, participating in activities like journaling, exercising, and reading. 'Our students aren't junior psychologists who are just supposed to solve and fix all of their friends' problems,' LoMurray says. 'They're connectors who help when they see that somebody's struggling.' If a peer leader sees that a classmate has become more withdrawn, for example, they might check in and tell them what they've noticed, and ask what's going on in a caring way. In addition to learning how to have those conversations and offer support, teens are trained on how to intervene even earlier, to prevent people from getting to that dark place. 'As a field, we spend a lot of time talking about the leading causes of death,' LoMurray says. 'We're really trying to spend energy cultivating the leading causes of life.'
Hindustan Times
01-05-2025
- Health
- Hindustan Times
Ultra-processed foods linked to rising premature deaths: Study reveals shocking details
A study analyzing data from nationally representative dietary surveys and mortality data from eight countries (Australia, Brazil, Canada, Chile, Colombia, Mexico, United Kingdom, and United States) shows that premature deaths attributable to consumption of ultraprocessed foods (UPFs) increase significantly according to their share in individuals' total energy intake. Also read | Are ultraprocessed foods hurting your health? Experts weigh in on risks and solutions The new study, appearing in the American Journal of Preventive Medicine, published by Elsevier, reinforces the call for global action to reduce UPF consumption, supported by regulatory and fiscal policies that foster healthier environments. UPFs are ready-to-eat-or-heat industrial formulations that are made with ingredients extracted from foods or synthesised in laboratories, with little or no whole foods in their composition. These have gradually been replacing traditional foods and meals made from fresh and minimally processed ingredients. Lead investigator of the study, Eduardo Augusto Fernandes Nilson, DSc, Oswaldo Cruz Foundation (Fiocruz), Brazil, says, "UPFs affect health beyond the individual impact of high content of critical nutrients (sodium, trans fats, and sugar) because of the changes in the foods during industrial processing and the use of artificial ingredients, including colorants, artificial flavors and sweeteners, emulsifiers, and many other additives and processing aids, so assessing deaths from all-causes associated with UPF consumption allows an overall estimate of the effect of industrial food processing on health." Also read | Can ultra-processed foods raise cancer risk? Doctor explains the dangers While previous studies focused on specific dietary risk factors instead of food patterns, the current study modeled data from nationally representative dietary surveys and mortality data from eight countries (Australia, Brazil, Canada, Chile, Colombia, Mexico, United Kingdom, and United States) to link dietary patterns, considering the extent and purpose of industrial food processing, to deaths from all causes. High consumption of UPFs has been associated with 32 different diseases, including cardiovascular disease, obesity, diabetes, some types of cancer, and depression. For the first time, this study has estimated the burden of UPF intake on premature deaths from all causes in different countries, showing that the attributable mortality is significant in all settings and that addressing UPF consumption should be a global public nutrition priority. Also read | The problematic American diet: Study reveals how ultra-processed foods are taking over the plates Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
Daily Mirror
30-04-2025
- Health
- Daily Mirror
Five easy swaps to help you cut back on ultra processed foods linked to early death
They can be hard to banish as they're found in so many foods, but one nutritionist has shared some savvy swaps to help remove them from your diet with a little more ease New analysis has suggested thousands of deaths in the UK per year may be down to the consumption of ultra-processed foods (UPFs) and experts behind the research think they may be a cause of early death. UPFs have previously be linked to poor health and an increased risk of obesity, heart disease, and cancer. Foods high in UPFs contain high levels of saturated fat, salt, sugar and additives which if consumed regularly, can leave less room in people's diets for more nutritious and beneficial foods. Foods such as ice cream, processed meats, crisps, mass-produced bread, some breakfast cereals, biscuits and fizzy drinks are all in the firing line, but there are some easy swaps you can make in order to cut out the UPFs. UPFs also tend to include additives and ingredients that are not used when people cook from scratch, such as preservatives, emulsifiers and artificial colours and flavours. Nutritionist and health writer Kristin Herman said when you cut back on ultra-processed foods, it isn't about "being perfect." As UPFs are often loaded with salt, sugar and additives, something Kristin said "do nothing for our energy, mood or long-term health" and the more we can shift toward whole, simple foods - the better our bodies respond, according to the expert. "You don't have to overhaul everything overnight. But even small swaps can make a real difference. It's good to build habits that actually support your health and not just fill you up." So firstly, the expert advised to start by ditching sugary cereals and go for plain oats or muesli instead. "They're full of fiber and way lower in sugar. Flavored yogurts might seem healthy but they're packed with extras you don't need. Plain Greek yogurt is a much better pick. It's still creamy just without all the junk." For those who usually reach for sausages or ham, Kristin suggested to try some roast chicken or a couple of eggs as they are "way less processed and way better for you". When it comes to snacks, the expert said to swap the crisps for a handful of nuts, seeds or some fruit instead. For drinks, Kristin said to skip the fizzy drinks and try water with lemon or herbal tea instead. "You can also add strawberry, blueberry or other berries in the water for the taste. There are small changes but they really do add up." In the new study, published in the American Journal of Preventive Medicine, experts call on governments to issue dietary recommendations aimed at cutting consumption of UPFs. They looked at data from eight countries around the world and found UPFs reached 53% of people's energy intake in the UK – the second highest in the study after 55% in the US. Premature deaths attributable to UPFs ranged from 4% of premature deaths in lower consumption settings, such as Colombia, up to 14% of premature deaths in the UK and US, according to their mathematical modelling. The researchers suggested that in 2018/19, some 17,781 premature deaths in the UK could have been linked to UPFs, according to their model. Lead investigator of the study Eduardo Nilson, from the scientific body the Oswaldo Cruz Foundation in Brazil, said: "UPFs affect health beyond the individual impact of high content of critical nutrients (sodium, trans fats, and sugar) because of the changes in the foods during industrial processing and the use of artificial ingredients." These include colourants, artificial flavours and sweeteners, emulsifiers, and many other additives and processing aids, so assessing deaths from all causes associated with UPF consumption allows an overall estimate of the effect of industrial food processing on health. Dr Nilson said the study found "each 10% increase in the participation of UPFs in the diet increases the risk of death from all causes by 3%".
