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Health

“Why Reheating Your Food Properly is Essential for Health: WHO’s Advice and Its Special Relevance for Indians”

by Dr. Shruthi R November 23, 2024

written by Dr. Shruthi R

Reheat Your Food Properly Before Eating’, Says WHO: Here’s Why It’s Doubly Important for Indians

In today’s fast-paced world, food often gets prepared in bulk and consumed over multiple meals, leading to an increased reliance on leftovers. However, the practice of reheating food—while convenient—can pose health risks if not done properly. The World Health Organization (WHO) recently emphasized the importance of reheating cooked food to a safe temperature before consumption, highlighting that improper reheating can lead to foodborne illnesses. This practice is especially crucial in countries like India, where temperature fluctuations and the subtropical climate can accelerate bacterial growth, increasing the risk of foodborne illnesses.

WHO’s Golden Rules for Safe Food Preparation

The WHO has issued a set of “Golden Rules” for safe food preparation, one of which specifically addresses the safe reheating of food. According to the WHO guidelines, cooked food should be consumed as soon as possible after cooking. However, when this is not feasible, it is important to ensure that the food is properly reheated to kill any harmful bacteria that may have multiplied during storage.

Foodborne illnesses are caused by bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria, which thrive in cooked foods that are left at room temperature for extended periods. These bacteria can be present in the food even if it appears to be perfectly fine to eat. Reheating food to an internal temperature of at least 75°C (165°F) ensures that any harmful bacteria are killed, making the food safe to consume. Dr. Suranjit Chatterjee, Senior Consultant of Internal Medicine at Indraprastha Apollo Hospitals, emphasizes the importance of reheating leftovers thoroughly, but also warns against doing it repeatedly, as each cycle of cooling and reheating can further compromise food quality and safety.

The Importance of Proper Reheating in India

In a tropical country like India, where high ambient temperatures accelerate microbial growth, improper reheating can be particularly dangerous. The Indian subcontinent experiences hot and humid conditions for much of the year, providing the ideal environment for bacteria to thrive. This is compounded by traditional cooking methods, where food is often prepared in large quantities to serve a family, and the leftovers are consumed over the next few days. In such a setting, it becomes doubly important to adhere to proper reheating practices to avoid the risk of foodborne illnesses.

India also has a diverse culinary culture that involves the use of rich, complex dishes with spices, gravies, and sauces. These types of foods tend to retain moisture, making them more susceptible to bacterial growth if not stored and reheated properly. Dishes like curries, rice, and lentils, which are staples in many Indian households, need to be stored at safe temperatures to prevent bacterial contamination.

Risks of Improper Reheating

When food is left out at room temperature, bacteria can multiply quickly, especially in foods that contain high moisture content, such as meat, dairy products, and cooked vegetables. The risk of food poisoning increases if these foods are not reheated thoroughly before consumption. Some of the common symptoms of foodborne illnesses caused by improperly reheated food include vomiting, diarrhea, stomach cramps, and fever.

Additionally, repeatedly reheating food can also affect its nutritional value. Heat-sensitive vitamins, such as Vitamin C and certain B vitamins, can degrade with each reheating cycle, leading to a reduction in the overall nutritional quality of the food. Overheating can also alter the taste and texture of the food, making it less appetizing.

Why Reheating Food Safely is Particularly Important for Indians

India has one of the highest rates of foodborne illnesses in the world, with millions of cases reported each year. This is largely due to the widespread consumption of street food, inconsistent food hygiene standards, and improper food storage and reheating practices. Additionally, many households in India do not have access to modern refrigeration facilities, which means that cooked food is often stored at room temperature for several hours before being reheated. This increases the chances of bacterial contamination.

Given the variety of foods consumed in India—ranging from spicy curries and biryanis to rich gravies and desserts—proper reheating becomes essential to ensure safety. Indian cuisine is often prepared in bulk and consumed over multiple meals, making it particularly susceptible to the growth of harmful bacteria if not stored and reheated correctly. Reheating food to the recommended internal temperature of at least 75°C (165°F) ensures that harmful pathogens are destroyed, and the food becomes safe to eat.

Best Practices for Reheating Food

To prevent foodborne illnesses, it is important to follow some simple best practices when reheating food. Here are some tips for safely reheating your food:

Ensure Proper Storage: After cooking, store leftovers in airtight containers in the refrigerator if they cannot be consumed immediately. Do not leave food out at room temperature for more than two hours.
Reheat Evenly: When reheating, ensure that the food is heated evenly. Stir the food occasionally to ensure uniform temperature. Microwaves can heat food unevenly, so it is advisable to stir the food halfway through the reheating process.
Use a Food Thermometer: To be sure that the food has reached a safe internal temperature of 75°C (165°F), use a food thermometer. This is especially important for meat, poultry, and seafood.
Avoid Reheating Multiple Times: As mentioned earlier, food should not be reheated more than once. Each cycle of cooling and reheating can create an opportunity for bacteria to grow, increasing the risk of foodborne illness.
Consume Promptly: Once the food is reheated to the proper temperature, it should be consumed immediately. Do not leave reheated food out at room temperature for extended periods.
Be Mindful of Leftover Storage: If you plan to store food for future use, make sure to cool it quickly and store it in the refrigerator within two hours of cooking. Large portions of food should be divided into smaller containers for quicker cooling.
Check for Signs of Spoilage: Always inspect food for any signs of spoilage before reheating, including unusual smells, discoloration, or changes in texture. If the food appears off, discard it rather than risk eating it.

Conclusion

While the convenience of reheating leftovers is undeniable, it is crucial to follow safe food handling practices to avoid the risk of foodborne illnesses. The WHO’s recommendation to reheat food to a safe temperature is a vital step in reducing these risks. For Indians, where food is often prepared in large quantities and consumed over several days, proper reheating is doubly important to safeguard health. By following simple guidelines such as ensuring proper storage, reheating evenly, and avoiding multiple reheating cycles, we can significantly reduce the chances of foodborne illnesses and ensure that our meals are both safe and nutritious.

November 23, 2024 0 comment

Health

“Five Keys to Safer Food: WHO’s Essential Guide to Healthy and Disease-Free Living”

by Dr. Shruthi R November 21, 2024

written by Dr. Shruthi R

Five Keys To Safer Food: These five important points, given by WHO, promote food safety and provide us with safe, healthy and nutritious food. By following these five rules, we can protect our family from food-borne diseases and live a healthy life.

Five Keys to Safer Food: Guidelines for a Healthier Life

The World Health Organization (WHO) developed the Five Keys to Safer Food to educate people about food safety and promote a healthy lifestyle. These principles are essential for reducing the risk of foodborne diseases, which impact millions globally every year. By adhering to these guidelines, individuals can ensure their families enjoy safe, nutritious, and uncontaminated food. Let us delve into these five vital principles in detail and understand their significance in our daily lives.

1. Keep Clean

Cleanliness is the foundation of food safety. The environment where food is prepared and stored significantly impacts its safety.

Why is it important?

Microorganisms such as bacteria, viruses, and parasites are invisible to the naked eye but can contaminate food and cause diseases. These microorganisms thrive in dirty environments and can transfer to food through unclean surfaces, utensils, or hands.

Steps to maintain cleanliness:

Wash hands regularly: Always wash your hands with soap and water before handling food, after using the bathroom, and after touching raw food or animals.
Clean utensils and surfaces: Ensure that cutting boards, knives, and other kitchen tools are thoroughly washed before and after use.
Protect food from contamination: Cover food to keep it safe from flies, pests, and other external contaminants.
Avoid cross-contamination: Use separate cleaning cloths for kitchen surfaces and utensils.

Maintaining cleanliness not only keeps food safe but also prevents the spread of infectious diseases within the household.

2. Separate Raw and Cooked Foods

One of the most common causes of foodborne illnesses is cross-contamination, where harmful bacteria from raw food spread to cooked or ready-to-eat food.

Why is it important?

Raw foods like meat, poultry, and seafood often contain bacteria that can contaminate other foods. Cooking destroys most of these bacteria, but if raw and cooked foods are mixed, the contamination can reoccur.

How to separate foods effectively:

Use separate equipment: Always use different cutting boards and knives for raw meat and cooked food.
Store food properly: Keep raw meat, seafood, and poultry in sealed containers and away from other foods in the refrigerator.
Avoid direct contact: Ensure raw and cooked foods never come into contact during preparation or storage.

By keeping raw and cooked foods separate, you significantly reduce the risk of cross-contamination and foodborne illnesses.

3. Cook Food Thoroughly

Cooking food thoroughly is one of the most effective ways to eliminate harmful microorganisms. Proper cooking ensures that food is not only delicious but also safe to eat.

Why is it important?

Certain bacteria, like Salmonella and E. coli, are destroyed only at high temperatures. Undercooked food, particularly meat, eggs, and seafood, can harbor these pathogens, posing severe health risks.

How to cook food safely:

Cook meat completely: Ensure the internal temperature of meat reaches at least 70°C (160°F). Use a food thermometer for accuracy.
Reheat leftovers thoroughly: Leftover food should be reheated until steaming hot to kill any lingering bacteria.
Pay attention to specific foods: Cook eggs until the yolk and white are firm, and avoid consuming raw or undercooked seafood.

Thorough cooking not only enhances flavor but also protects you and your family from harmful pathogens.

4. Keep Food at Safe Temperatures

Temperature control is critical to food safety. Foods left at unsafe temperatures for extended periods can become a breeding ground for harmful microorganisms.

Why is it important?

Bacteria multiply rapidly between 5°C (41°F) and 60°C (140°F), often referred to as the “danger zone.” Improper temperature storage can make food unsafe, even if it looks and smells fine.

Key practices for safe temperature management:

Refrigerate perishable foods promptly: Store foods like dairy products, meats, and leftovers in the refrigerator at or below 5°C.
Avoid prolonged exposure: Do not leave perishable food at room temperature for more than two hours.
Freeze for long-term storage: Keep foods that you don’t plan to use soon in the freezer, maintaining temperatures below -18°C.
Serve hot foods hot: Keep cooked foods at temperatures above 60°C until serving.

Monitoring and maintaining safe food temperatures helps minimize bacterial growth, preserving the safety and quality of food.

5. Use Safe Water and Raw Materials

The quality of water and raw materials plays a significant role in food safety. Contaminated water and unclean ingredients can introduce harmful microorganisms into your meals.

Why is it important?

Unsafe water and poor-quality raw materials are common sources of foodborne illnesses. Contamination during farming, handling, or storage can lead to serious health risks.

Steps to ensure safe water and raw materials:

Use clean water: Always use potable water for washing food, cooking, and cleaning kitchen utensils.
Select fresh and wholesome ingredients: Inspect fruits, vegetables, and meat for freshness before purchasing.
Avoid expired products: Check expiry dates and ensure food is stored under proper conditions.
Wash produce thoroughly: Rinse fruits and vegetables under running water to remove dirt, pesticides, and bacteria.

By choosing safe water and raw materials, you can ensure the nutritional quality and safety of your meals.

The Impact of Food Safety on Health

Foodborne illnesses are preventable with proper food handling and preparation. Following the Five Keys to Safer Food not only keeps your family safe but also contributes to a healthier lifestyle by ensuring the food you consume is nutritious and free of contaminants.

Benefits of following these guidelines:

Reduces health risks: Minimizes the chances of contracting foodborne illnesses.
Improves nutrition: Encourages the use of fresh, uncontaminated ingredients that retain their nutritional value.
Promotes hygiene: Encourages clean and organized kitchens, reducing the spread of germs.
Saves costs: Prevents food spoilage and wastage by storing and preparing food correctly.

Food Safety in the Indian Context

In India, food safety is particularly important due to diverse cooking practices, climatic conditions, and varying levels of access to clean water and sanitation. Street food, a popular aspect of Indian culture, can often pose risks if hygiene standards are not met. Implementing WHO’s guidelines in households and businesses can significantly enhance public health.

Tips for Indian households:

Boil water for drinking and cooking if potable water is unavailable.
Practice hygiene when buying fresh produce from markets.
Educate family members, especially children, about safe food habits.

Conclusion

The Five Keys to Safer Food are simple yet powerful tools for protecting yourself and your family from foodborne diseases. Cleanliness, separation, thorough cooking, temperature control, and safe ingredients form the backbone of food safety. By adopting these practices, we not only safeguard our health but also contribute to the well-being of our communities. Implementing these WHO-recommended principles in everyday life ensures that our food remains a source of nourishment and joy, free from the dangers of contamination.

November 21, 2024 0 comment

Uncategorized

Avoiding the Pitfalls: Essential Foods to Skip for Better Health, According to WHO Guidelines

by Dr. Shruthi R November 19, 2024

written by Dr. Shruthi R

Learn which foods to avoid to protect your health and reduce disease risk, based on WHO recommendations. Discover essential dietary changes for a healthier lifestyle and well-being.

The World Health Organization (WHO) plays a crucial role in guiding global health policies and recommendations. One area of focus is the impact of diet on health, particularly the types of foods that should be avoided or limited to prevent various diseases and promote overall well-being. Understanding which foods are harmful according to WHO guidelines can help you make better dietary choices and improve your long-term health.

1. Processed Meats

Processed meats, such as bacon, sausages, hot dogs, and deli meats, are identified by the WHO as a significant health risk. These meats are preserved through smoking, curing, or salting and often contain chemical additives. The WHO has classified processed meats as Group 1 carcinogens, meaning there is strong evidence that they can cause cancer, particularly colorectal cancer.

The danger of processed meats comes from the nitrates and nitrites used in the preservation process, which can form carcinogenic compounds in the body. Additionally, the high levels of salt and unhealthy fats in these meats contribute to an increased risk of heart disease, hypertension, and stroke. To protect your health, it’s advisable to limit or avoid the consumption of processed meats and opt for fresh, unprocessed sources of protein like fish, poultry, and plant-based alternatives.

2. Sugary Beverages

Sugary beverages, including sodas, fruit juices with added sugars, energy drinks, and sweetened teas, are a major contributor to the global rise in obesity, type 2 diabetes, and cardiovascular diseases. According to the WHO, these drinks provide a significant source of empty calories with little to no nutritional value.

The high sugar content in these beverages can lead to spikes in blood glucose levels, causing insulin resistance over time. This not only increases the risk of diabetes but also contributes to the accumulation of visceral fat, which is associated with heart disease. Moreover, excessive sugar intake is linked to dental problems like cavities and tooth decay.

The WHO recommends reducing the intake of free sugars to less than 10% of total daily energy intake, with a further reduction to below 5% for additional health benefits. This means limiting or eliminating sugary beverages from your diet and choosing water, herbal teas, or unsweetened drinks instead.

3. Trans Fats

Trans fats, often found in partially hydrogenated oils, are some of the most harmful fats you can consume. These fats are commonly used in baked goods, fried foods, margarine, and many processed snacks because they extend shelf life and enhance flavor. However, the WHO has issued strong warnings about the health risks associated with trans fats.

Consuming trans fats increases the risk of heart disease by raising levels of LDL (bad) cholesterol and lowering HDL (good) cholesterol. This imbalance can lead to the buildup of plaque in the arteries, increasing the likelihood of heart attacks and strokes. Trans fats are also linked to a higher risk of type 2 diabetes and inflammation in the body.

In response to these dangers, the WHO has called for the elimination of industrially produced trans fats from the global food supply by 2023. To protect your health, avoid foods containing partially hydrogenated oils and choose healthier fat sources like olive oil, nuts, and avocados.

4. High-Sodium Foods

Excessive sodium intake is a leading cause of hypertension, which is a major risk factor for heart disease and stroke. Processed and packaged foods, such as canned soups, frozen dinners, salty snacks, and fast food, are typically high in sodium. Even foods that don’t taste particularly salty, like bread and cereals, can contain significant amounts of sodium.

The WHO recommends limiting sodium intake to less than 5 grams (approximately one teaspoon) per day to reduce the risk of cardiovascular diseases. High sodium levels can lead to water retention, increasing blood pressure and putting extra strain on the heart. Over time, this can cause damage to blood vessels and lead to conditions such as heart failure and kidney disease.

To reduce sodium intake, it’s important to read food labels carefully, choose fresh or minimally processed foods, and use herbs and spices to flavor meals instead of salt. Reducing reliance on processed and restaurant foods can also significantly lower your sodium consumption.

5. Refined Grains

Refined grains, such as white bread, white rice, and pasta made from white flour, have been stripped of their nutrient-rich outer layers during processing. This removes most of the fiber, vitamins, and minerals, leaving behind a product that is high in carbohydrates but low in nutritional value. The WHO advises limiting the intake of refined grains in favor of whole grains.

Consuming refined grains can lead to rapid spikes in blood sugar levels, followed by crashes that can leave you feeling tired and hungry soon after eating. This pattern can contribute to overeating and weight gain, as well as increase the risk of developing type 2 diabetes and metabolic syndrome. Whole grains, on the other hand, are digested more slowly, providing sustained energy and promoting better blood sugar control.

To improve your diet, replace refined grains with whole grains like brown rice, quinoa, whole-wheat bread, and oats. These foods are higher in fiber, which supports digestive health, helps maintain stable blood sugar levels, and can aid in weight management.

6. Ultra-Processed Foods

Ultra-processed foods are those that have undergone extensive processing and contain multiple ingredients, including additives like preservatives, sweeteners, colorings, and artificial flavors. Examples include packaged snacks, instant noodles, sugary cereals, and ready-to-eat meals. The WHO has raised concerns about the health impact of ultra-processed foods, which are linked to obesity, heart disease, diabetes, and even certain cancers.

These foods are often high in unhealthy fats, sugars, and sodium while being low in essential nutrients like fiber, vitamins, and minerals. They are also designed to be hyper-palatable, meaning they are engineered to be highly appealing and easy to overconsume. This can lead to excessive calorie intake and poor dietary quality overall.

The WHO recommends minimizing the consumption of ultra-processed foods and instead focusing on whole, minimally processed foods like fruits, vegetables, whole grains, and lean proteins. Preparing meals at home using fresh ingredients is one of the best ways to avoid the health risks associated with ultra-processed foods.

7. Red Meat (in Excess)

While red meat can be a good source of protein, iron, and other nutrients, the WHO advises moderation in its consumption due to the potential health risks associated with eating it in excess. High intake of red meat, particularly when it is processed or cooked at high temperatures, has been linked to an increased risk of colorectal cancer, heart disease, and other chronic conditions.

The concern with red meat lies in its content of saturated fats, which can raise LDL cholesterol levels and contribute to heart disease. Additionally, cooking methods such as grilling or frying can produce harmful compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are associated with cancer risk.

To reduce these risks, the WHO suggests limiting red meat consumption to a few times a week and opting for lean cuts. Incorporating more plant-based proteins, such as beans, lentils, tofu, and nuts, into your diet can provide similar nutritional benefits without the associated health risks.

8. Alcoholic Beverages

Alcohol consumption is another area where the WHO recommends caution. While moderate alcohol intake has been associated with certain health benefits, such as a reduced risk of heart disease, excessive alcohol consumption is linked to a wide range of health problems, including liver disease, certain cancers, and mental health disorders.

Alcohol is also high in empty calories, which can contribute to weight gain and obesity. Additionally, excessive drinking can impair judgment and increase the risk of accidents and injuries. The WHO emphasizes that there is no safe level of alcohol consumption when it comes to cancer risk, particularly breast cancer.

To protect your health, it’s important to drink alcohol in moderation, if at all. The WHO defines moderate drinking as up to one drink per day for women and up to two drinks per day for men. If you choose to drink, it’s also important to be aware of the calorie content and potential health risks associated with alcohol.

9. Artificial Sweeteners

Artificial sweeteners, such as aspartame, saccharin, and sucralose, are often used as sugar substitutes in diet drinks, sugar-free snacks, and other low-calorie products. While these sweeteners are marketed as a healthier alternative to sugar, the WHO has raised concerns about their potential long-term health effects.

Some studies suggest that artificial sweeteners may disrupt the gut microbiome, leading to digestive issues and an increased risk of metabolic disorders. There is also evidence that these sweeteners may not be effective for weight loss and could even contribute to weight gain by altering appetite and food preferences.

Given the uncertainty surrounding the long-term effects of artificial sweeteners, the WHO recommends using them sparingly or avoiding them altogether. Natural sweeteners like stevia or consuming naturally sweet foods like fruits can be healthier alternatives.

10. Fried Foods

Fried foods, such as French fries, fried chicken, and doughnuts, are high in unhealthy fats and calories. The process of frying, especially deep-frying, often involves cooking foods in oils that are high in trans fats and saturated fats. The WHO warns that consuming fried foods regularly can lead to serious health problems, including heart disease, obesity, and type 2 diabetes.

Fried foods are typically high in calories but low in essential nutrients, making them a poor choice for those looking to maintain a healthy diet. The high fat content can lead to weight gain, while the trans fats in fried foods can contribute to the development of chronic diseases.

To reduce your intake of fried foods, try healthier cooking methods like baking, grilling, or steaming. If you do choose to fry foods, use healthier oils like olive oil or avocado oil, and be mindful of portion sizes.

November 19, 2024 0 comment

Health

“WHO’s Guide to Health: Unhealthy Foods to Avoid for a Longer, Healthier Life”

by Dr. Shruthi R November 7, 2024

written by Dr. Shruthi R

Discover the World Health Organization’s list of unhealthy foods that can harm your health. Learn which foods to avoid to live a longer, healthier life and reduce the risk of chronic diseases.

WHO Lists Unhealthy Foods That You Should Avoid Eating For A Healthy Lifestyle

A healthy lifestyle begins with the foods we consume. The World Health Organization (WHO) has consistently emphasized the importance of a balanced diet to prevent chronic diseases and improve overall well-being. However, not all foods are created equal. Some foods, despite being readily available and often marketed as “treats” or “comfort foods,” can have a detrimental effect on our health when consumed regularly. According to WHO, there are certain unhealthy foods that we should avoid or minimize in order to maintain optimal health.

This article delves into the foods that the WHO recommends we limit or eliminate from our diet for a healthier life. By understanding the harmful impact of these foods on our bodies, we can make more informed choices about what to eat and live a life that supports our health.

1. Sugary Beverages: The Silent Killer

The WHO has long warned about the dangers of sugary drinks, including sodas, energy drinks, and sugary fruit juices. These drinks are high in added sugars, which contribute significantly to the rise of obesity, diabetes, and other metabolic disorders.

Consuming sugary beverages can cause blood sugar levels to spike, leading to insulin resistance, a precursor to Type 2 diabetes. Additionally, they often provide little to no nutritional value and are packed with empty calories. A high intake of sugary drinks can also lead to tooth decay, liver disease, and cardiovascular issues.

The WHO recommends limiting the intake of sugary drinks to reduce the risk of these health conditions. Opting for water, herbal teas, or unsweetened drinks can keep your body hydrated without adding unnecessary sugar.

2. Processed Meats: A Danger to Your Heart

Processed meats, such as sausages, hot dogs, bacon, and deli meats, are also included in the WHO’s list of foods to avoid. These foods undergo preservation processes like salting, curing, or smoking, which introduces high levels of sodium, preservatives, and unhealthy fats.

The consumption of processed meats has been linked to an increased risk of heart disease, stroke, and certain cancers, particularly colorectal cancer. Studies have shown that eating processed meats regularly can raise blood pressure, elevate cholesterol levels, and increase inflammation within the body.

To maintain heart health, it is advisable to limit or avoid processed meats in favor of lean, unprocessed meats or plant-based protein sources like beans, lentils, and tofu.

3. Fried Foods: A Major Contributor to Obesity

Fried foods, especially those deep-fried in unhealthy oils, are some of the worst offenders when it comes to unhealthy eating. These foods, which include fried chicken, French fries, and chips, are often cooked in oils that are rich in trans fats and saturated fats.

These unhealthy fats not only increase your calorie intake but also raise your LDL (bad) cholesterol levels while lowering HDL (good) cholesterol. As a result, fried foods contribute to obesity, heart disease, and even diabetes. Furthermore, fried foods are often high in sodium, which can lead to high blood pressure.

The WHO strongly advises cutting back on fried foods and instead opting for healthier cooking methods such as baking, grilling, steaming, or sautéing.

4. Refined Grains: The Hidden Culprit Behind Weight Gain

Refined grains, such as white bread, pastries, and pasta made from refined flour, are stripped of their fiber and nutrients during processing. These highly processed carbohydrates can cause blood sugar levels to spike and increase the risk of obesity, Type 2 diabetes, and cardiovascular disease.

Unlike whole grains, which contain fiber and essential nutrients, refined grains are quickly digested and absorbed by the body, leading to overeating and weight gain. They also provide little satiety, meaning you may feel hungry soon after eating them, leading to overconsumption of calories.

The WHO recommends replacing refined grains with whole grains like brown rice, quinoa, and oats. Whole grains provide fiber, vitamins, and minerals that promote digestive health and help regulate blood sugar levels.

5. High-Salt Foods: The Silent Contributor to Hypertension

Foods that are high in salt, including canned soups, fast food, and processed snacks, are also flagged by the WHO as unhealthy. Excessive salt consumption can lead to high blood pressure, a major risk factor for heart disease and stroke.

When we consume too much salt, our bodies retain water to balance the sodium levels in our blood. This increased blood volume puts extra pressure on the walls of our arteries, leading to hypertension. High-salt diets also contribute to kidney disease and osteoporosis.

To maintain a healthy lifestyle, the WHO recommends limiting salt intake to less than 5 grams per day. Opt for fresh foods, and cook at home to better control the amount of salt in your meals. Use herbs and spices for flavor instead of reaching for the salt shaker.

6. Artificial Trans Fats: A Health Hazard

Artificial trans fats, often found in processed foods like baked goods, margarine, and snacks, are another major contributor to chronic diseases. Trans fats are created by hydrogenating vegetable oils to make them more stable, but this process creates unhealthy fats that are linked to heart disease.

Trans fats increase LDL cholesterol and lower HDL cholesterol, leading to a greater risk of cardiovascular diseases. They also promote inflammation, insulin resistance, and obesity. The WHO recommends eliminating trans fats from the food supply entirely to improve global health.

To avoid artificial trans fats, it is important to read food labels and avoid products that contain partially hydrogenated oils. Choose whole, unprocessed foods that are naturally free of trans fats.

7. High-Sugar Snacks and Desserts: A Danger to Your Waistline

High-sugar snacks, including cakes, candies, cookies, and pastries, are often packed with refined sugars, unhealthy fats, and artificial additives. These sugary treats provide little nutritional value and contribute to weight gain, cavities, and insulin resistance.

Excessive sugar consumption is one of the leading causes of obesity, diabetes, and heart disease. When we eat sugary snacks, our body converts the excess sugar into fat, leading to an increase in body fat percentage and a higher risk of metabolic disorders.

The WHO suggests limiting the intake of sugary snacks and desserts and replacing them with healthier options like fruits, nuts, and dark chocolate in moderation.

8. Instant Noodles and Packaged Foods: Full of Unhealthy Additives

Instant noodles, packaged snacks, and ready-to-eat meals are convenient, but they are also often high in unhealthy fats, sodium, and preservatives. These foods may be easy to prepare, but they come with hidden health risks.

They are typically low in fiber, vitamins, and minerals, which are essential for maintaining good health. Moreover, the additives used to preserve their shelf life can contribute to inflammation and digestive issues.

To promote better health, the WHO advises avoiding processed, packaged foods as much as possible. Instead, focus on whole, unprocessed foods like fresh vegetables, fruits, and whole grains.

9. Alcohol: A Double-Edged Sword for Health

While moderate alcohol consumption can have some health benefits, excessive drinking poses a serious threat to health. The WHO has highlighted alcohol as a major factor contributing to liver disease, cancer, and other chronic health issues.

Heavy alcohol consumption can increase the risk of high blood pressure, obesity, liver cirrhosis, and certain cancers, including those of the liver, breast, and mouth. It also impairs judgment and coordination, leading to accidents and injuries.

The WHO recommends limiting alcohol intake or avoiding it altogether to lower the risk of these serious health problems.

Conclusion: Making Healthier Choices for a Better Future

The WHO’s list of unhealthy foods serves as a guide for those seeking to improve their health through diet. While it’s not necessary to eliminate all of these foods from your life entirely, moderation is key. By avoiding or reducing the intake of sugary beverages, processed meats, fried foods, refined grains, high-salt foods, artificial trans fats, sugary snacks, packaged foods, and excessive alcohol, we can significantly reduce the risk of chronic diseases and enjoy a healthier, more vibrant life.

Incorporating a variety of whole, nutrient-dense foods into your diet, such as fruits, vegetables, lean proteins, whole grains, and healthy fats, will help nourish your body and promote long-term well-being. Remember, small changes to your diet can have a lasting impact on your health, so start making healthier choices today for a better tomorrow.

November 7, 2024 0 comment

Health

STUDY SHOWS MEETING WHO SODIUM RECOMMENDATIONS COULD CUT DEATHS FROM HEART AND KIDNEY DISEASE

by Anshika Mishra November 1, 2024

written by Anshika Mishra

High sodium intake is increasingly recognized as a significant public health concern globally, contributing to the rising incidence of cardiovascular diseases and chronic kidney conditions.

A recent modeling study by the World Health Organization (WHO) has revealed alarming statistics that underscore the necessity of addressing this issue, especially in countries like India, where dietary habits are rapidly changing.

The WHO’s recommendations for sodium intake are crucial not only for individual health but also for the overall well-being of populations.

Understanding the Sodium Crisis

Sodium, primarily found in table salt, plays a critical role in maintaining fluid balance and proper muscle and nerve function. However, excessive sodium consumption is linked to severe health risks, including hypertension, heart attacks, strokes, and chronic kidney disease. The WHO advises that adults should consume less than 2 grams of sodium per day, equating to approximately one teaspoon of salt. Despite these guidelines, studies have shown that global sodium intake far exceeds these recommendations, largely due to the widespread consumption of processed and packaged foods.

In high-income countries, packaged foods account for a significant portion of sodium intake. In low- and middle-income nations, this trend is escalating, as urbanization and changing lifestyles lead to an increased reliance on convenience foods. The implications are dire, as excessive sodium consumption poses a growing threat to public health, particularly among vulnerable populations.

The WHO’s Call to Action

The modeling study published in The Lancet Public Health journal highlights the potential benefits of adhering to WHO-recommended sodium intake levels. The study estimates that compliance could avert approximately 300,000 deaths due to heart and chronic kidney diseases over the next decade in India alone. Furthermore, it projects that such compliance could lead to the prevention of 1.7 million cardiovascular events and 700,000 new cases of chronic kidney disease, alongside substantial cost savings of around $800 million within the first ten years.

These findings present a compelling argument for implementing stringent sodium benchmarks in India. The modeling indicates that a targeted reduction of sodium intake by 30% by 2025—one of WHO’s global targets for the prevention and control of non-communicable diseases—could significantly enhance public health outcomes. This goal is particularly pertinent as packaged food consumption rises across various demographics, including the urban middle class.

Lessons from Global Efforts

Countries like the United Kingdom, Argentina, and South Africa have successfully implemented policies aimed at reducing sodium content in packaged foods. These nations have set ambitious targets, working collaboratively with food manufacturers to reformulate products, thereby lowering sodium levels. Such initiatives have proven effective in decreasing overall sodium intake in the population, leading to tangible health improvements.

For instance, the UK’s successful approach involved systematic monitoring of food products and public health campaigns to raise awareness about the risks of high sodium consumption. The collaboration between government agencies, health organizations, and the food industry created an environment conducive to change, demonstrating the power of collective action in addressing dietary risks.

The Indian Context

Despite the clear benefits demonstrated by these international examples, India has lagged in addressing high sodium intake through policy measures. The Food Safety and Standards Authority of India (FSSAI) launched the ‘Eat Right India’ initiative in 2018, aimed at promoting healthier eating habits and educating the population about the dangers of excessive sodium. While this initiative is a step in the right direction, it is imperative to implement more targeted interventions that directly address sodium consumption in processed foods.

Currently, there are few regulatory frameworks in place to limit sodium content in packaged foods in India. This lack of oversight allows manufacturers to use high levels of sodium as a preservative and flavor enhancer, often at the expense of public health. The challenge lies in creating a regulatory environment that encourages reformulation of products while also empowering consumers to make informed dietary choices.

Moving Forward: Strategies for Change

To effectively reduce sodium intake across the Indian population, a multi-faceted approach is necessary. First and foremost, establishing mandatory sodium reduction targets for packaged foods should be a priority. By leveraging existing frameworks, such as the ‘Eat Right India’ campaign, policymakers can engage with food manufacturers to encourage reformulation of products to meet these targets.

Public education campaigns are also crucial. Raising awareness about the risks associated with high sodium intake and promoting alternatives can empower consumers to make healthier choices. Collaborations with healthcare providers to disseminate information about dietary sodium can further enhance these efforts.

Additionally, monitoring and evaluation mechanisms must be put in place to assess the impact of sodium reduction strategies. By analyzing trends in sodium consumption and health outcomes, India can adapt its approach as needed, ensuring that the health of its population is prioritized.

The Bottom Line

The modeling study by the WHO serves as a wake-up call for India and other countries grappling with high sodium intake. The potential health benefits and cost savings associated with reducing sodium consumption are substantial and cannot be overlooked. As dietary habits continue to evolve, it is imperative that nations take proactive steps to mitigate the risks associated with excessive sodium intake.

November 1, 2024 0 comment

WHO Reports: Vaccines Against Key Pathogens Could Slash Antibiotic Use by 22%

WHO REPORTS: VACCINE AGAINST KEY PATHOGENS COULD SLASH ANTIBIOTIC USE BY OVER 22%

by Anshika Mishra October 15, 2024

written by Anshika Mishra

The rise of antimicrobial resistance (AMR) has become a pressing global health issue, significantly impacting the effectiveness of medicines and the ability to treat common infections. AMR occurs when pathogens—such as bacteria, viruses, fungi, and parasites—become resistant to antimicrobial drugs, rendering traditional treatments ineffective. This escalating problem leads to increased illness and mortality, complicating the management of infectious diseases.

According to the World Health Organization (WHO), nearly 5 million deaths annually are linked to AMR, highlighting an urgent need for innovative strategies to combat this threat. One promising approach to address this crisis is the use of vaccines.

A recent WHO report underscores the significant potential of vaccines to reduce antibiotic use and, consequently, the development of drug-resistant pathogens. The report identifies that vaccines against 24 different pathogens could lead to a remarkable 22% reduction in global antibiotic use, equating to approximately 2.5 billion fewer daily doses administered each year. This reduction is vital not only for conserving the effectiveness of existing antibiotics but also for safeguarding public health.

The Role of Vaccines in Preventing Infections

Vaccines are pivotal in preventing infections before they occur, thus significantly decreasing the reliance on antibiotics. By preventing diseases, vaccines curtail the opportunity for pathogens to develop resistance to antimicrobial treatments.

WHO Director-General Dr. Tedros Adhanom Ghebreyesus emphasized this crucial connection by stating, “Prevention is better than cure.” He noted that enhancing access to current vaccines and developing new ones for critical diseases—like tuberculosis—is essential in saving lives and combating AMR.

Existing Vaccines: A Pathway to Reduced AMR

The impact of vaccines is already observable with the Pneumococcus and Haemophilus influenzae type b (Hib) vaccines. These vaccines are effective in preventing severe infections such as pneumonia and meningitis, which are significant contributors to antibiotic use. By improving global vaccination coverage, these vaccines could prevent an estimated 106,000 deaths each year that are associated with AMR.

Furthermore, the development and distribution of new vaccines targeting diseases like tuberculosis and Klebsiella pneumoniae are poised to have an even more substantial impact. Tuberculosis (TB), a disease that has plagued humanity for centuries, poses a severe threat due to its increasing resistance to antibiotics. Effective vaccines against TB could save approximately 543,000 lives annually by preventing infections that are notoriously difficult to treat with existing antimicrobial therapies.

The Economic Burden of AMR

The financial implications of AMR are equally daunting. The treatment of infections caused by resistant pathogens costs the global healthcare system an estimated $730 billion each year. The economic burden includes not only the direct costs associated with extended hospital stays and more complex treatments but also the broader societal impacts such as loss of productivity and increased healthcare expenditures. By enhancing vaccine coverage and introducing new vaccines, it is estimated that up to one-third of these costs could be mitigated.

The introduction of vaccines for common diseases, such as typhoid and malaria, also promises significant savings in antibiotic use. For instance, malaria vaccines could potentially reduce the misuse of antibiotics by up to 25 million doses annually, providing a clear pathway to decreasing the incidence of AMR-related complications and improving health outcomes in affected regions.

Global Action Against AMR

Recognizing the urgency of the AMR crisis, world leaders have recently committed to reducing AMR-related deaths by 10% by 2030. Achieving this ambitious goal necessitates a multi-faceted approach, with expanding access to vaccines as a cornerstone strategy. The WHO report advocates for both increasing the distribution of existing vaccines and the development of new vaccines targeting critical pathogens.

Global health initiatives must focus on strengthening vaccination programs, particularly in low- and middle-income countries where access to vaccines is often limited. Increasing immunization rates can not only reduce the incidence of infectious diseases but also curtail the need for antibiotics, ultimately helping to stem the tide of AMR.

Challenges in Vaccine Implementation

Despite the promising potential of vaccines in combating AMR, several challenges remain. Vaccine hesitancy, inadequate healthcare infrastructure, and logistical issues in vaccine distribution are significant barriers to achieving optimal vaccination coverage. Moreover, the development of new vaccines requires substantial investment and collaboration among governments, non-profit organizations, and the private sector.

Addressing these challenges will require coordinated efforts at both national and international levels. Policymakers must prioritize funding for vaccine research and development, enhance public awareness campaigns to combat vaccine hesitancy, and invest in healthcare systems to improve access to vaccines.

Key Takeaway

The WHO’s report sheds light on the crucial role of vaccines in mitigating the growing threat of antimicrobial resistance. By preventing infections and reducing the reliance on antibiotics, vaccines offer a powerful strategy to address AMR and its devastating consequences. Expanding access to existing vaccines and investing in the development of new ones are imperative to saving lives and ensuring the effectiveness of antimicrobial therapies in the future. As global leaders commit to reducing AMR-related deaths, it is clear that vaccines must play a central role in this battle.

The intersection of vaccination and antimicrobial resistance presents an opportunity for transformative change in public health. By prioritizing vaccines as a frontline defense against infectious diseases, we can protect not only individuals but also the broader community from the escalating threat of AMR, thereby safeguarding global health for future generations.

October 15, 2024 0 comment

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Watch This Video: WHO’s Urgent Warning on Red Meat—Health Risks and Tips for a Balanced Diet

by Dr. Shruthi R September 12, 2024

written by Dr. Shruthi R

Health Tips: Recently WHO (World Health Organization) has issued a serious warning on the consumption of red meat. Eating excessive amounts of red meat can have serious effects on your health and can cause many diseases. Know in this video.

Understanding the WHO Warning on Red Meat Consumption: A Comprehensive Guide to Health Implications

The World Health Organization (WHO) has recently raised a significant alert regarding the consumption of red meat, highlighting its potential health risks. Red meat, which includes beef, pork, lamb, and other meats from mammals, has long been a staple in many diets around the world. However, emerging evidence suggests that excessive consumption of red meat can have serious implications for health. This comprehensive guide delves into the WHO’s warning, exploring the health risks associated with red meat, the science behind these concerns, and practical tips for maintaining a balanced diet.

The WHO’s Warning on Red Meat

In a recent statement, the WHO emphasized the potential health risks associated with high consumption of red meat. The organization’s findings are based on extensive research linking red meat consumption with an increased risk of several chronic diseases, including cancer, cardiovascular diseases, and type 2 diabetes. The WHO’s recommendations are intended to guide individuals toward healthier dietary choices and to reduce the risk of these serious health conditions.

The Science Behind the Warning

The WHO’s warning is based on a growing body of evidence from scientific studies and meta-analyses. Here’s a closer look at the key scientific findings:

1. Red Meat and Cancer Risk

One of the most significant concerns raised by the WHO is the association between red meat consumption and cancer risk. Studies have shown that high consumption of red meat, especially processed red meat like sausages, bacon, and ham, is linked to an increased risk of colorectal cancer. The International Agency for Research on Cancer (IARC), a part of the WHO, has classified processed meats as a Group 1 carcinogen, meaning there is sufficient evidence to conclude that they cause cancer. Red meat has been classified as a Group 2A carcinogen, indicating that it probably causes cancer.

The risk is thought to be related to several factors, including:

Chemical Compounds: Cooking red meat at high temperatures can produce harmful chemicals, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been shown to cause cancer in animal studies.
Preservatives: Processed meats often contain nitrates and nitrites, which can form carcinogenic compounds when digested.

2. Red Meat and Cardiovascular Diseases

Excessive consumption of red meat has also been linked to an increased risk of cardiovascular diseases, including heart disease and stroke. Key factors contributing to this risk include:

Saturated Fat: Red meat is a significant source of saturated fat, which can raise LDL (bad) cholesterol levels and contribute to the development of atherosclerosis (hardening of the arteries).
Cholesterol: High intake of dietary cholesterol from red meat can also negatively impact heart health.
Sodium: Processed red meats often contain high levels of sodium, which can raise blood pressure and increase the risk of heart disease.

3. Red Meat and Type 2 Diabetes

Several studies have indicated that high consumption of red meat, particularly processed meats, is associated with an increased risk of developing type 2 diabetes. The mechanisms behind this association are not entirely clear, but potential factors include:

Insulin Resistance: Diets high in red meat may contribute to insulin resistance, a key factor in the development of type 2 diabetes.
Inflammation: The consumption of red meat may promote systemic inflammation, which is linked to various chronic diseases, including diabetes.

Practical Tips for Reducing Red Meat Consumption

Given the potential health risks associated with excessive red meat consumption, it’s important to adopt strategies for reducing intake while maintaining a balanced and nutritious diet. Here are some practical tips:

1. Opt for Lean Cuts

When you do consume red meat, choose lean cuts with less fat. For example, opt for sirloin or tenderloin over ribeye or T-bone. Trimming visible fat from meat can also help reduce fat intake.

2. Limit Processed Meats

Minimize consumption of processed meats such as sausages, bacon, and deli meats. These products often contain harmful preservatives and higher levels of sodium and saturated fats.

3. Emphasize Variety

Incorporate a variety of protein sources into your diet, including poultry, fish, legumes, tofu, and nuts. This not only helps reduce red meat intake but also provides a broader range of nutrients.

4. Increase Plant-Based Foods

Add more plant-based foods to your meals, such as fruits, vegetables, whole grains, and legumes. These foods are rich in fiber, vitamins, and minerals and can help reduce the overall need for red meat.

5. Practice Mindful Cooking

When cooking red meat, use methods that reduce the formation of harmful chemicals. For example, avoid charring or grilling meat at high temperatures, and consider marinating it, which can help reduce the production of HCAs.

6. Read Labels

Be aware of the ingredients and nutritional information of processed meats. Choose products with lower sodium and fewer additives whenever possible.

Balancing Your Diet for Optimal Health

Maintaining a balanced diet is key to overall health and well-being. While reducing red meat consumption is important, it’s also essential to ensure that your diet includes a variety of nutrients to support optimal health. Here are some guidelines for achieving a balanced diet:

1. Prioritize Nutrient-Dense Foods

Focus on nutrient-dense foods that provide a high concentration of vitamins, minerals, and other essential nutrients. These include vegetables, fruits, whole grains, lean proteins, and healthy fats.

2. Stay Hydrated

Adequate hydration is crucial for overall health. Drink plenty of water throughout the day and limit the consumption of sugary or high-calorie beverages.

3. Maintain Portion Control

Be mindful of portion sizes to avoid overeating and to help manage calorie intake. Eating appropriate portions of various foods can contribute to a balanced and healthy diet.

4. Seek Professional Guidance

If you have specific dietary concerns or health conditions, consider consulting a registered dietitian or healthcare professional. They can provide personalized advice and help you create a meal plan that meets your nutritional needs.

The WHO’s warning on red meat consumption underscores the importance of being mindful of dietary choices to protect long-term health. Excessive consumption of red meat has been linked to serious health conditions, including cancer, cardiovascular diseases, and type 2 diabetes. By understanding the science behind these risks and adopting practical strategies for reducing red meat intake, you can make informed decisions that support your overall well-being.

Incorporating a variety of protein sources, emphasizing plant-based foods, and practicing mindful cooking are key steps toward a healthier diet. Balancing your meals and staying hydrated further contribute to optimal health. As you make these dietary adjustments, remember that moderation and variety are essential for maintaining a balanced and nutritious diet.

Stay informed, make conscious choices, and prioritize your health by understanding and addressing the potential risks associated with red meat consumption.

September 12, 2024 0 comment

Men Issue News

Watch the Video: What You Need to Know About the Rising Threat of Monkeypox

by Dr. Shruthi R August 16, 2024

written by Dr. Shruthi R

Monkeypox : WHO is concerned about the increasing cases of monkeypox, as the disease poses a threat of global spread. Monkeypox is a rare viral infection that can spread rapidly between humans. WHO has appealed for vigilance and international cooperation to stop this.

Monkeypox has recently garnered significant attention from the World Health Organization (WHO) due to its potential for rapid spread and global impact. As a rare viral infection, monkeypox presents a complex challenge for public health, given its ability to transmit between humans and its potential to cause outbreaks. This comprehensive guide will delve into the nature of monkeypox, its symptoms, transmission, global concerns, and the steps needed to manage and prevent its spread.

1. What is Monkeypox?

Monkeypox is a rare viral disease that primarily affects animals but can also be transmitted to humans. The virus belongs to the Orthopoxvirus genus, which includes other well-known viruses such as smallpox and cowpox. Monkeypox was first identified in laboratory monkeys in 1958, but the first human case was reported in the Democratic Republic of the Congo (DRC) in 1970.

Characteristics of Monkeypox:

Virus Type: Monkeypox is caused by the monkeypox virus, which is an enveloped, double-stranded DNA virus.
Animal Reservoirs: The primary reservoirs for the virus are rodents and other small mammals, including squirrels, rats, and monkeys. Transmission to humans usually occurs through contact with infected animals.
Human Transmission: Monkeypox can spread from human to human through respiratory droplets, direct contact with bodily fluids, or contaminated surfaces.

2. Symptoms of Monkeypox

The symptoms of monkeypox are similar to those of smallpox but generally milder. The incubation period for monkeypox is usually 7 to 14 days, with symptoms appearing in phases:

Initial Symptoms: Early symptoms can include fever, headache, muscle aches, backache, swollen lymph nodes, chills, and exhaustion. The fever often precedes the appearance of a rash.
Rash Development: A characteristic rash develops within 1 to 3 days of the onset of fever. The rash usually starts on the face and then spreads to other parts of the body. It progresses through several stages, from flat spots to raised bumps, then to fluid-filled blisters, and finally to scabs.
Duration: The illness typically lasts 2 to 4 weeks, and most people recover without requiring hospitalization. However, severe cases can occur, particularly in children, pregnant women, and individuals with weakened immune systems.

3. Transmission and Spread

Monkeypox is transmitted to humans through several routes:

Animal-to-Human Transmission: The most common route is through contact with the blood, bodily fluids, or skin lesions of infected animals. This can occur during hunting, handling, or preparing animals for consumption.
Human-to-Human Transmission: Once a person is infected, the virus can spread through respiratory droplets, direct contact with lesions or bodily fluids, or contact with contaminated materials such as bedding or clothing.
Community Spread: The virus can also spread in communities through close contact with infected individuals, particularly in crowded or unsanitary conditions.

4. Global Concerns and WHO’s Response

The WHO has expressed increasing concern about monkeypox due to its potential for rapid spread and the challenge it poses for global health systems. Recent outbreaks have highlighted several key issues:

Increasing Cases: There has been a notable rise in monkeypox cases in various regions, including Africa and other parts of the world. The spread of the virus beyond its traditional endemic areas has raised alarm among health authorities.
Public Health Threat: Monkeypox poses a significant public health threat due to its potential for widespread transmission, particularly in areas with limited healthcare infrastructure and resources.
Global Response: The WHO has called for international cooperation and vigilance to prevent the spread of monkeypox. This includes enhancing surveillance, improving diagnostic capabilities, and implementing control measures.

Key Actions by WHO:

Monitoring and Surveillance: WHO has been monitoring monkeypox outbreaks and providing updates on the situation. Enhanced surveillance is crucial for detecting and responding to new cases promptly.
Guidance and Recommendations: The WHO has issued guidelines for healthcare providers, public health officials, and the general public on how to recognize, manage, and prevent monkeypox.
International Cooperation: WHO has emphasized the need for global collaboration to address monkeypox effectively. This includes sharing information, resources, and expertise among countries and health organizations.

5. Prevention and Control Measures

Effective prevention and control of monkeypox require a multi-faceted approach, including:

Personal Protection:
- Avoid Contact with Infected Animals: People living in or visiting areas where monkeypox is known to occur should avoid handling wild animals and take precautions when hunting or preparing meat.
- Practice Good Hygiene: Regular handwashing with soap and water, or using hand sanitizer, can help reduce the risk of infection. Avoid touching the face, especially the mouth, nose, and eyes.
- Protective Clothing: In areas with outbreaks, wearing protective clothing and using personal protective equipment (PPE) can help prevent exposure to the virus.
Healthcare Measures:
- Early Detection and Diagnosis: Prompt identification and diagnosis of monkeypox cases are essential for controlling outbreaks. Healthcare providers should be aware of the symptoms and risk factors for monkeypox.
- Isolation of Infected Individuals: Patients with monkeypox should be isolated from others to prevent the spread of the virus. Infection control measures should be implemented in healthcare settings.
- Vaccination: Although there is no specific vaccine for monkeypox, the smallpox vaccine has been shown to provide some protection against monkeypox. In the event of an outbreak, vaccination may be considered for high-risk individuals and healthcare workers.
Community Engagement:
- Education and Awareness: Raising awareness about monkeypox, its symptoms, and prevention measures is crucial for empowering communities to protect themselves and reduce the risk of spread.
- Public Health Campaigns: Governments and health organizations should conduct public health campaigns to disseminate information about monkeypox and encourage preventive measures.

6. Challenges and Future Directions

Several challenges must be addressed to effectively manage and prevent monkeypox outbreaks:

Surveillance and Detection: Enhancing surveillance systems and improving diagnostic capabilities are essential for detecting and tracking monkeypox cases. This includes training healthcare workers and strengthening laboratory capacity.
Resource Allocation: Adequate resources, including medical supplies, vaccines, and funding, are needed to support outbreak response and prevention efforts, particularly in low-resource settings.
Global Coordination: Coordinated efforts among countries, international organizations, and public health agencies are crucial for addressing monkeypox effectively. Collaboration and information sharing can help prevent and control outbreaks.

Future Directions:

Research and Development: Ongoing research is needed to better understand monkeypox, including its epidemiology, transmission dynamics, and potential treatments. Development of a specific monkeypox vaccine and antiviral treatments would also be beneficial.
Strengthening Health Systems: Investing in health infrastructure and capacity-building can help countries better manage and respond to outbreaks of infectious diseases like monkeypox.

Monkeypox is a rare but potentially serious viral infection that poses a threat of global spread. Understanding the nature of the virus, its symptoms, and transmission routes is essential for effective prevention and control. The WHO’s call for vigilance and international cooperation underscores the need for a coordinated response to address monkeypox and protect global health.

By implementing preventive measures, enhancing surveillance, and supporting research efforts, we can work towards managing and mitigating the impact of monkeypox outbreaks. Public awareness and community engagement are also vital in reducing the risk of transmission and ensuring a comprehensive approach to controlling this emerging public health challenge.

For more information on monkeypox and the latest updates, stay informed through reputable sources such as the WHO and national health authorities.

August 16, 2024 0 comment

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“We believe monkeypox outbreak can be contained,”: WHO

by Medically Speaking July 27, 2022

written by Medically Speaking

On Tuesday, a senior World Health Organization (WHO) official stated that the quickly growing Monkeypox outbreak may be halted with the correct methods.

“We still think that this Monkeypox outbreak can be controlled with the proper methods in the right populations,” said Dr Rosamund Lewis, WHO Technical Lead on Monkeypox, at a news conference in Geneva. However, she warned that time is running out and that everyone must work together to tackle the disease.

The spread of the virus was labelled a public health emergency of international concern (PHEIC) by WHO Director-General Tedros Adhanom Ghebreyesus on Saturday, the organization’s highest degree of notice.

“Through this, we seek to improve coordination, collaboration among countries, and global solidarity,” Lewis added.

Monkeypox poses a high danger to public health in Europe, but a moderate risk globally, according to WHO.

Over 16,000 confirmed cases of monkeypox have been reported in more than 75 countries this year. Lewis believes the true figure is likely greater.

She stated that many thousand instances were suspected in the Democratic Republic of the Congo, but testing facilities were limited. “Suspected instances were not included on the global dashboard,” she explained.

Until this year, the virus that causes monkeypox had seldom travelled outside of Africa, where it is prevalent, according to UN News. However, news of a few of cases in the United Kingdom in early May indicated that the outbreak had spread to Europe.

Lewis also stated that stigma and prejudice must be eliminated in order to improve the reaction to the sickness.

“For the time being, the epidemic is still confined among groups of guys who have sex with men in various nations,” she explained. “It is also critical to recognise that stigma and prejudice may be as harmful and dangerous as any infection,” she added.

Monkeypox can produce a variety of symptoms, including painful blisters. Some persons got significant symptoms that necessitated hospitalisation. Pregnant women, children, and immunocompromised people are at a greater risk of serious illness or consequences.

Also Read: COVID cases in Delhi have increased, with 781 new infections recorded in previous 24 hours

According to Dr. Lewis, WHO was collaborating with member countries and the European Union on vaccine release, as well as with partners to develop a worldwide coordinating structure. She stressed that mass immunisation was not necessary.

She emphasised the importance of increasing production capacity for smallpox and monkeypox diagnostics, vaccines, and therapies in nations with manufacturing capability.

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July 27, 2022 0 comment

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Enhance Surveillance, Public Health Measures For Monkeypox: WHO

by Medically Speaking July 25, 2022

written by Medically Speaking

The World Health Organization today called on countries in South – East Asia Region to strengthen surveillance and public health measures for monkeypox, with the disease being declared a public health emergency of international concern.

“Monkeypox has been spreading rapidly and to many countries that have not seen it before, which is a matter of great concern. However, with cases concentrated among men who have sex with men, it is possible to curtail further spread of the disease with focused efforts among at-risk population,” *said Dr Poonam Khetrapal Singh, Regional Director, WHO South-East Asia Region.*

Globally, over 16000 cases of monkeypox have been reported from 75 countries. In the WHO South-East Asia Region, four cases of monkeypox have been reported, three from India and one from Thailand. The cases in India are among nationals who returned home from the Middle East, while in Thailand an international living in the country has been confirmed positive for monkeypox.

*The Regional Director said* , “Importantly, our focused efforts and measures should be sensitive, devoid of stigma or discrimination.”

Also Read: Telangana: Kuwait returnee suspected for monkeypox

The decision to term monkeypox as a public health emergency of international concern (PHEIC) was announced by *Dr Tedros, Director-General WHO,* yesterday, a day after he convened yet another meeting of the IHR emergency committee to review the multi-country outbreak.

“Though the risk of monkeypox globally and in the Region is moderate, the potential of its further international spread is real. Also, there are still many unknowns about the virus. We need to stay alert and prepared to roll out intense response to curtail further spread of monkeypox,” *Dr Khetrapal Singh said.*

Since the start of the outbreak, WHO has been supporting countries assess risk, and initiate public health measures, while also building and facilitating testing capacities in the Region.

Engaging and protecting the affected communities; intensifying surveillance and public health measures; strengthening clinical management and infection prevention and control in hospitals and clinics; and accelerating research into the use of vaccines, therapeutics and other tools, are among the key measures that need to be scaled-up, the Regional Director said.

Monkeypox virus is transmitted from infected animals to humans via indirect or direct contact. Human-to-human transmission can occur through direct contact with infectious skin or lesions, including face-to-face, skin-to-skin, and respiratory droplets.

In the current outbreak countries and amongst the reported monkeypox cases, transmission appears to be occurring primarily through close physical contact, including sexual contact. Transmission can also occur from contaminated materials such as linens, bedding, electronics, clothing, that have infectious skin particles.

WHO concerns on Monkeypox

The first Indian elected as Regional Director of the World Health Organization’s South-East Asia Region expressed concern over the rapidly spreading cases of monkeypox, but noted that since cases are concentrated among men who have sex with men, further spread of the disease could be stopped with targeted efforts among the at-risk population.

“It is really concerning that monkeypox is spreading quickly to many nations that have never previously experienced it. With targeted efforts among the at-risk population, the disease can be stopped from spreading further as cases are concentrated among males who have sex with other men “In a statement, WHO Regional Director Dr. Poonam Khetrapal Singh said.

Monkeypox has been deemed a public health emergency of worldwide significance, and the World Health Organization has called on nations in the South-East Asia Region to step up surveillance and public health measures.

World Health Organization Director-General Tedros Adhanom Ghebreyesus declared on Saturday that the global monkeypox outbreak “represents a public health emergency of international significance.”

In 75 countries, including three in India and one in Thailand, more than 16000 cases of monkeypox have been documented.

While an international resident of Thailand has been verified to have monkeypox, the cases in India are among citizens who have recently returned from the Middle East.

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July 25, 2022 0 comment

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