That is how important healthy eating is for children

While in developing countries malnourished children in particular suffer from nutritional deficiencies, in industrialized countries it is more and more children who are normal or overweight.

This is mainly due to the often one-sided diet with highly processed foods, according to the DGEM. The consequences are, among other things, obesity, cardiovascular diseases and type 2 diabetes.

The experts therefore advise you to eat a healthy, balanced diet with as much unprocessed and fresh food as possible.

Because even with sufficient energy intake, the body would not automatically have all the necessary nutrients available.

Picture gallery: unhealthy foods for children and their healthy alternatives

Therefore, foods with a high nutrient density, in which minerals, vitamins and trace elements predominate in relation to the energy content, are particularly important.

Whole grain products, vegetables and fruit belong on the plate. Soft drinks, sweets and fast food should remain an exception, the experts advise.

A balanced diet is particularly important in the growth phase: a nutrient deficiency can have effects on the immune system and inhibit neurological development in the long term.

Delayed sexual maturity and wound healing, as well as reduced bone density and muscle mass, can also be subsequent consequences.

Author

German Press Agency (dpa)

Those

German Society for Nutritional Medicine (2020): Malnutrition and obesity in children: Highly processed foods promote nutrient deficiencies and promote weight gain, accessed on September 16, 2020: https://www.dgem.de/pressemitteilungs-archiv-92020

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CO2 labeling of food: muesli with a climate crisis

The petitions committee of the Bundestag advises on Monday about CO2 labeling of food. There are no simple solutions.

A good breakfast: delicious and healthy – but also climate neutral? Photo: dpa

BERLIN taz | How much climate crisis do I add to my muesli in the morning? Is my guilty conscience really necessary at the barbecue evening? There will soon be an answer to such agonizing questions, at least the initiators of a petition that will be discussed on Monday in the responsible committee of the Bundestag hope: a CO2-Labelling of food.

That doesn’t sound bad: When customers see how much CO2 If there is quark in a cup (because of the milk and the associated methane and nitrous oxide emissions from the cattle), even the vegetarian gets the quark ball stuck in the throat. Not to mention meat or cheese.

The climate-conscious buyer quickly reaches for a soy or oat drink. At least that’s what the company Oatly, which produces such drinks, hopes – and which started this petition last year with a large advertising campaign. “Hey, Bundestag!”, It was then said in full-page advertisements, you have to talk about it – because 57,067 people had signed.

And that’s how it should come on Monday. The committee will hear the petition and the reasoning that the food industry accounts for around 25 percent of all greenhouse gases. And that as a responsible consumer you should be able to choose what you expect from your mouth and the atmosphere.

The carbon footprint depends on many factors

The idea is sure to be well received from many sides. Many climate protectors are paying less attention to meat and animal products, many scientists who research the climate every day are now eating vegetarian food. However, experts also point out that it is not that easy with a label. Because how big the CO2-Footprint is also related to the transport: A liter of milk from Bavaria can have good values ​​at first – if it is carted to Hamburg, it looks quite different. How is that supposed to depict a simple, easy-to-read seal? And what about regional, ecological and social aspects?

It’s not that easy. Perhaps the experts at the hearing will have ideas about this. Or after appearing in the petitions committee, a few clever people sit down and make a proposal. Even if it was only to save the mood with the muesli.

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Cuban food minister mocked for proposal

The plan presented by the Cuban Food Industry Minister, Manuel Santiago Sobrino Martínez, to produce unconventional food to achieve the so-called “food sovereignty” has been a source of ridicule for Cubans, who have published hundreds of memes and ridicules on the networks social activities dedicated to the official’s plan.

Sobrino presented his plan last week on national television: to produce “decrepit” casings and chickens, which was what most caught the attention of viewers. Another source of ridicule was the ministry’s production figure, which the official, apparently by mistake, multiplied by 1,000, just when Cuba is experiencing one of the worst moments of food shortages since the 1990s.

“Until July, thousands of meters of fine beef and pork casing have been obtained, 18% of the total cattle, which will increase with the use of the casing emptying and mucosal machines, whose prototype is already in the testing phase and 10 teams are expected to finish this year, added to 21 that will be produced in 2021, ”said the minister.

“It has been possible to recover, for example, two million meters of beef and pork guts (…) that is not from poor countries, that is a meat exploitation of developed countries,” he added.

Sobrino reminded the Cubans that although the government’s aspiration is for them to be able to eat lobsters and shrimp, their production and marketing will continue to be destined for tourism and exports.

“If we indulge ourselves in eating lobsters and shrimp, the children’s milk will be lacking,” said the minister.

In social networks there are thousands of jokes, memes and criticisms of the Cuban government, whose management has worsened living conditions on the island to evoke the ghost of the dreaded Special Period, the critical stage after the collapse of the Soviet Union when the island lost the subsidies of the so-called “socialist camp”.

The well-known Cuban comedian Ulises Toirac ironic about the minister’s proposal.

“I am deeply moved by the tremendous effort to find high protein dishes in other latitudes. I have not traveled to those countries, but surely the gut is supercoded wherever they have found it, “he said in networks.

“I have not traveled, but … Google is wonderful and I want to save you trips. Here I suggest 10 of the best dishes on that road. Without traveling, go … without spending those currencies so important for the country’s economy, “she added.

Toirac shared exotic recipes such as the fried tarantula, a typical Cambodian dish; the skin and blubber of the “Muktuk” whale, from Greenland; the egg with an 18-day embryo, with “Balut” beak and little bones, from the Philippines; or the testicles of buffalo or bull, which are consumed in the United States and Canada.

“What I am sure of is that as soon as any of them is a dish in Cuba … Tarantulas, buffaloes, octopuses and big-ass ants are over,” said Toirac.

For his part, the announcer Yunior Morales broke out in networks: “Respect for the Cuban people. The guts, ‘decrepit’ chickens and the remains are eaten by you. In the end we are noble because we endure like beasts, ”he said.

Morales wrote on his Facebook wall that those leaders “hit us in the face with a lot of guts without explaining where so much meat went.”

It is not the first time that the words of the leaders provoke massive reactions in the social networks, to which the Cubans are only beginning to appear after decades of censorship by the State.

Last year a military leader said that ostriches produced more meat than cows. The ruler Miguel Díaz-Canel proclaimed that lemonade is the basis of everything and the former spy Gerardo Hernández led a crusade to plant pineapples in the neighborhoods.

Follow me on Twitter and Facebook: @MarioJPenton.

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Cuban journalist. Lover of words, history and research. Cuban journalist. Lover of words, history and research.

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Thuringian gunsmith Haenel is to deliver a new assault rifle

Berlin “Standard rifle” or even “bride of the soldier”: after years of selection, the future armament of the German soldiers is practically certain. The Thuringian gunsmith CG Haenel – a new traditional factory in Suhl and started the race as a minor outsider – is to deliver the new assault rifle.

After the bidding process started in 2017, the heads of the Ministry of Defense informed politicians from the ranks of the grand coalition on Monday about the results of tests and test series that were conducted under the leadership of the procurement office (BAAINBw).

Heckler & Koch is the manufacturer of the current G36 assault rifle. And there had been a lot of fuss about this in the past few years, which revolved around accuracy under extreme conditions – high-intensity fire fighting with long firing sequences or with climatic peaks. Defense Minister von der Leyen announced in 2015 “that the G36, as it is constructed today, has no future in the Bundeswehr”. The manufacturer and the ministry had already suffered a few wounds.

And the nerves were also bare in the bidding process. Last year, Heckler & Koch criticized the ministry in what was perceived as an unusual step in the middle of the ongoing award process and, in a letter to the then Defense Minister von der Leyen, called for a decision on a larger caliber. It was also criticized that there was no fair and competent selection for the G36 successor model.

The interaction of weight, barrel length, ammunition and target performance is technically complex with weapons. The caliber of the ammunition determines the penetration power, but also limits how many rounds can be carried by the man because of the weight.

Only the caliber of the weapon is not specified in the tender, but a weight. In the tender, the Bundeswehr also requested a rifle that is suitable for all climate zones. In terms of firepower, it must be able to hold the enemy down temporarily, i.e. force them into cover.

Haenel’s offer is technically better and “more economical”

In such a situation, precision can take a back seat to firepower. The target has to be hit again soon after, with a high probability. This is a prerequisite for not unintentionally meeting bystanders and civilians.

Now the bang: the Haenel weapon has proven to be technically better in the tests, but is also more “economical” in the range, it said on Monday. Haenel is already supplying the Bundeswehr with a sniper rifle.

The company belongs to the Merkel Group, which is part of the Tawazun Holding (United Arab Emirates). Obviously, the fact that today’s company could be dependent on Arab money didn’t bother. In 2008, CG Haenel resumed operations as a start-up. The former founder and namesake Carl Gottlieb Haenel had established industrial weapons production in Suhl from 1840.

At the request of the Handelsblatt, Heckler & Koch did not want to comment on the defeat in the tender. There is still no definitive decision, according to a spokesman. The Swabian gunsmiths also declined to make a statement on possible economic consequences. After years of losses, Heckler & Koch only fought its way back into profitability in 2019 with sales of almost 240 million euros.

Monday was now a bitter day for Heckler & Koch. In 1959, the company delivered its first assault rifles to the Bundeswehr, the G3 at the time. It had been founded ten years earlier by former engineers from Mauser-Werke.

In the 90s, H&K was awarded the contract for the successor rifle of the G3, the G36. With machine guns, grenade launchers and modernized G36 rifles, the company will continue to do business with the German armed forces, but in the Oberndorfer’s parade discipline, the assault rifle, H&K will no longer get a chance with the new model.

A third bidder – Sig Sauer (Eckernförde) – had withdrawn from the current tender. Sig Sauer complained about unequal treatment and also stated this due to the limited access to test ammunition, which Heckler & Koch had at their disposal because of other supply relationships and could benefit from them.

More: A duel for power is raging at Heckler & Koch

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An immunologist named products that will help improve immunity in the fall

An immunologist named products that will help improve immunity in the fall

Photo: Svetlana MAKOVEEVA

Nutritionist, allergist-immunologist Marina Apletaeva explained what foods should be eaten to improve immunity in the fall season. They will help protect the body from seasonal illness and avoid serious problems.

Beta-carotene plays a key role in this issue.

– You need to try to add rich orange foods to the diet. Yellow-orange vegetables, fruits: peaches, apricots, yellow plums inside, pumpkin, carrots, melon, says the RT doctor.

These vegetables and fruits are rich in beta-carotene, a precursor to vitamin A. It will help protect the mucous membranes of the upper respiratory tract from viruses.

– Bacteria and viruses will enter the body much less frequently. But drinking tea with vitamin A is not worth it, it can be toxic, the expert concluded.

In addition to bright foods, this vitamin is found in dairy products, but they should be consumed in moderation due to their high fat content. In addition, this useful element has the property of being stored in the body, and at the right time to go for protection.

Vitamin C is equally important – it is the main buffer.

– But its reserve is difficult to make, but it is very useful: it affects cellular immunity, protects the body from damage, it is considered a good oxidant, – concluded the immunologist.

The advice is very relevant against the backdrop of the approaching autumn season of colds. This year, the situation will be complicated by the possibility of a second wave of coronavirus. The peak incidence of COVID-19 in European countries fell on September 12. According to WHO statistics, 55.1 thousand cases were then recorded. On the same day, Austria and the Czech Republic announced the beginning of the second wave of the pandemic, the newspaper Izvestia writes.

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Better understand the benefits of different dairy products

Published on : Modified :

Find the nutrition column of Stéphane Besançon, nutritionist and director of the NGO Santé Diabète in Bamako, Mali. This week, he talks about the benefits of dairy products.

Can you remind us which foods are included in the dairy family? ?

Dairy products are a family of foods which primarily include different milk derived from ruminants, such as cow’s milk, goat’s milk, sheep’s milk or even camel’s milk. This family also includes other foods that are produced by different processing mechanisms that are made from milk. These are for example:

  • Fermented milk which is obtained by fermentation of the milk after it has been inoculated with different types of microorganism which will define the final product obtained such as for example beaten milk or kefir;
  • Yoghurts which are also fermented milks but which are made only with inoculation with thermophilic lactic bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilic.
  • Fresh cheeses, such as Petit Suisse or fromage blanc, which are obtained from a long draining process followed by lactic fermentation;
  • Finally, fermented cheeses which are obtained by coagulation with rennet and with in addition lactic ferments. There are 3 types of fermented cheese that can be obtained: soft, hard and internal mold cheeses.

But beware, there are also many products that are classified as dairy products but in reality are not.

What are these foods that are often mistakenly classified as dairy and why ?

There are two things that must be differentiated. First of all, there are products which are prepared with milk but which are not part of the dairy family. These are butter, cream, dessert creams or even ice cream. Butter and sour cream are classified in the “fat” family because their composition is rich in fat and low in calcium and protein. Ice creams or dessert creams have a composition rich in sugars and fats and will be classified in the family of sweet products. Then there are the foods that have a name that makes you think of a dairy product but which in reality are not made with milk and do not contain milk. These are mainly products like soy milk or almond milk which have the name of milk but which in fact are not.

What are the nutritional properties of dairy products ?

First and foremost, dairy products are rich in calcium and vitamin D which are essential in building and maintaining bones. This calcium intake is also very important for many processes in our body such as muscle contraction, blood coagulation or nerve conduction. They also contribute to the recommended intakes of iodine, phosphorus, vitamin B2, vitamin A and omega-3 polyunsaturated fatty acids. Then, various scientific studies also show that consumption of dairy products, respecting the recommendations, is associated with a favorable effect on the cardio-metabolic risk, that is to say the medium or long term risk of developing a disease. cardiovascular disease, such as a heart attack or stroke, and or type 2 diabetes. These studies also show another favorable effect with a decrease in the risk of colorectal cancer. In recent years, a great deal of information has been circulating linking the consumption of dairy products to certain pathologies such as, for example, multiple sclerosis. It is very important to remember that there is, for the moment, no published scientific study which corroborates these risks for people who respect the recommendations of consumption.

What are the latest recommendations on the consumption of dairy products ?

The encounter with the family of dairy products occurs from birth with breast milk. For infants, for all mothers who can, the recommendation is exclusive breastfeeding for up to 6 months. Then the recommendation is to consume 3 or 4 servings of dairy products per day for children, adolescents and the elderly. These are stages in life where they are very important on the one hand for the growth of children and adolescents and on the other hand to reduce the risk of osteoporosis in the elderly. For other periods of life, the recommendation is to consume 2 servings per day. In practice, a serving of dairy products is yogurt, a breakfast cup of milk, cottage cheese or even a small piece of cheese. For cheese, you should rather consume soft cheeses, such as camembert or bri, rather than hard ones such as Emmental or Comté which are more fatty. You should also pay attention to very salty cheeses such as feta or Roquefort.

For people who are lactose intolerant, it is better to consume yogurts or fermented milk which will contain a small amount of lactose or hard pressed cheeses like tomme which do not contain lactose.

To continue discussions on this column, go to:

https://twitter.com/StephBesancon

https://www.facebook.com/pages/ONG-Santé-Diabète/145164382217690

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Sleep disorders due to high salt consumption – naturopathy & naturopathic specialist portal

Too much salt is bad for your heart and sleep

Most people know that consuming too much salt is bad for their health. Too much salt can, among other things, increase blood pressure and thus the risk of heart disease. What many don’t know, however, is that high sodium intake can also lead to sleep disorders.

According to the German Nutrition Society (DGE), a maximum of six grams of table salt should be consumed per day. The American heart society “AHA” (American Heart Association) recommends no more than 1.5 g sodium per day, which corresponds to just 3.8 g table salt. In both Germany and the USA, however, the average salt consumption is significantly higher.

High blood pressure from a lot of salt

Cardiovascular diseases are one of the leading causes of death in Western countries. High amounts of salt can lead to high blood pressure, and high blood pressure increases the risk of cardiovascular diseases such as arteriosclerosis or heart failure.

As Dr. Sandra Darling explains in an article by the renowned Cleveland Clinic (USA) that if you have high blood pressure or heart disease, it is important to consume less salt than the normal daily recommendation. “Ideally, you should aim for less than 1500 mg of sodium per day to keep your blood pressure in check,” says the doctor.

Foods high in sodium

Not only the salt shaker is to blame for high salt consumption. Because a large part of the sodium ingested “is already contained in many of the foods we eat – and the combination of the two can quickly add up,” explains Dr. Darling. She gives some examples of foods high in sodium:

  • Pizza
  • Bread, rolls and crackers
  • Cereals
  • Soups and sauces
  • canned goods
  • cheese
  • Processed snacks like potato chips, tortilla chips, popcorn, and pretzels
  • Fast food and ready meals
  • Processed meat such as sausages

“If you don’t prepare your meals from scratch using real, unprocessed foods, you are likely getting a lot more sodium than you need,” says Dr. Darling.

How salt affects blood pressure

An optimal blood pressure is 120/80 and below. A lot of sodium causes the vessels to narrow and stiffen, causing the heart to pump faster and with more pressure to get oxygen to where the body needs it – which leads to higher blood pressure.

“Therefore, in order to maintain healthy blood pressure, it is important to take a look at how much sodium you are consuming,” says Dr. Darling. “You can calculate your sodium intake for the day with one of the many free apps available or you can add it up yourself.” In addition, blood pressure should be measured regularly.

“When my patients calculate their sodium for a few days, they are usually surprised by how much higher it is than expected,” says the medical professional. “Just because foods don’t taste salty doesn’t mean they’re low in sodium.”

The expert recommends getting used to checking the nutritional value labels of all foods, beverages and spices for sodium content. Make a note of the serving size and make adjustments if you eat more or less than one serving. Some restaurants have information about sodium and other nutrients on their websites.

The link between salt and sleep

The relationship between sodium and blood pressure is pretty well known. However, less people know that sodium can also influence sleep. “Eating a dinner with a high sodium content can lead to sleep disturbances due to, among other things, an increase in blood pressure and fluid retention,” explains Dr. Darling.

“The result can be restless sleep, frequent waking up and a feeling of restlessness in the morning,” says the doctor. “If you have too much salt in your bloodstream, you may not be able to sleep well that night – and feel tired or light-headed the next day.”

Tips for reducing sodium intake

Dr. Darling recommends the following simple ways to control salt intake:

  • Always check the labels – salt can be added to many foods
  • Always choose foods that are low in sodium
  • Buy dried beans instead of canned goods – they’re easy to make in a pressure cooker
  • Buy fresh or frozen fruits and vegetables – canned options may contain salt and preservatives
  • Make your own sauces and salad dressings – For tomato sauce, simply mix a can of diced tomatoes (no added salt) with a little extra virgin olive oil and a pinch of salt. For the salad dressing, whisk extra virgin olive oil, add vinegar (Dr. Darling suggests trying fig, white balsamic and red wine vinegar), salt, freshly ground black pepper and some chopped shallots
  • Roast a chicken and use the leftovers for a sandwich instead of cold cuts
  • Make your own soup using water or low sodium broth
  • Instead of bread, rolls, or tortillas – try salad-filled wraps or low-sodium whole grain tortillas
  • Eat oatmeal with berries instead of ready-made cereals, which are usually high in salt and sugar

The more you control your eating habits and consume less salt and eat more unprocessed whole foods, the more likely you are to lower your risk of heart disease and sleep better at night – which will make you feel better every day. (ad)

Author and source information

This text complies with the requirements of specialist medical literature, medical guidelines and current studies and has been checked by medical professionals.

Important NOTE:
This article is for general guidance only and should not be used for self-diagnosis or self-treatment. He can not substitute a visit at the doctor.

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Is Milk Good For Your Bones?

“Milk is good for the bones” – a phrase that is still often heard. However, there are studies that question the protective effects of milk. Can milk possibly even harm the bones?

Calcium (calcium), is an important component for the bone substance. With the help of vitamin D, the mineral is absorbed in the small intestine and transported to the bones. There he strengthens the skeleton. As the network osteoporosis emphasizes, calcium is essential for healthy bone formation.

A good precaution to prevent osteoporosis is a diet rich in calcium, vitamins and minerals, together with sufficient exercise and bone-strengthening training. Calcium is mainly found in dairy products but also in green vegetables.

How Much Calcium Does the Body Need?

Almost 100 percent of calcium is found in bones and teeth. Especially in the growth phase, the calcium intake should be right so that a stable skeleton can develop. What is not achieved in bone density in the first two decades of life cannot be improved in later years. Adequate calcium intake also plays an important role in nourishing the bones in later years and with existing osteoporosis, which can lead to fractures, among other things.

The German Nutrition Society (DGE) provides clear information about the amount of calcium the body needs. It recommends a calcium intake of 1,200 milligrams per day for adolescents aged 13 to 18, 1,100 milligrams for children aged 10 to 12 and 1,000 milligrams for adults.

Do the bones need milk, cheese and yogurt?

If the body does not have enough calcium in the blood, it removes the mineral from the bones in order to meet its needs. The bone substance suffers from this. With a healthy and calcium-rich diet, for example dairy products and green vegetables, the bones can be supplied with sufficient calcium and other nutrients.

According to the German Nutrition Society, milk and milk products (with the exception of quark) are among the most important sources of calcium. Milk and yoghurt contain around 120 mg per 100 g, cheese around 400 to 900 mg per 100 g. This makes cheese the front runner among foods containing calcium. However, the requirement can also be met by consuming other calcium suppliers. Those who drink calcium-rich mineral water and incorporate other calcium-rich foods into their diet do not take any risks and are well looked after.

In addition to milk and dairy products, calcium-rich foods include:

  • Kale
  • Spinach
  • Broccoli
  • fennel
  • Chickpeas
  • Hazelnuts
  • Almonds
  • Chiasamen
  • Poppy
  • linseed
  • Sesame

Calcium from plants or plant foods is not as well absorbed by the body as calcium from animal foods.

Calcium in pill form – good for bone health?

If osteoporosis is present, doctors often prescribe calcium supplements – usually combined with vitamin D. In osteoporosis, supplying the body with sufficient calcium and vitamin D is part of the basic therapy – whether through food or in the form of dietary supplements.

Dietary supplements should not be taken without consulting a doctor in order to avoid possible side effects and interactions. Excessive calcium intake from dietary supplements can have a negative impact on the cardiovascular system. It is also possible that calcium affects the effectiveness of drugs, such as antibiotics.

Only a blood test by the doctor can show whether there is actually a calcium deficiency and, if so, what dosage is necessary. The doctor also uses a blood test to determine whether there is a vitamin D deficiency.

Does milk harm the bones?

As a calcium supplier, is milk good for preventing osteoporosis? The topic is widely discussed by experts and the study situation also shows different results. While milk is a valuable source of calcium and bone protector for some, others see the cow product as a calcium robber or are convinced that milk promotes osteoporosis.

Some research show that senior women in particular who regularly drink milk and consume dairy products have a lower risk of osteoporosis. The results of a Polish study suggests that drinking milk in childhood and adolescence improves bone density and results in a lower risk of osteoporosis in adult women. But the study situation is not uniform. The studies mentioned contradict the Findings of American researcherswho even found an increased risk of broken bones in heavy milk drinkers.

Researchers from the University of Uppsala (Sweden) found in 2014 that excessive consumption of milk made bones more fragile. The risk of death increases with every glass of milk, according to the experts. The researchers suspect that the cause is the ingredients lactose and galactose in milk. These can favor chronic diseases. Consumption of other dairy products such as yogurt and cheese is safe. Other studies see no direct connection between milk consumption and bone health.

One thing is certain: calcium is important for the body and the bones and should be consumed in sufficient quantities. The supply is supported by milk and dairy products. Many plant-based foods are also good sources of minerals.

Prevent osteoporosis: don’t forget to exercise

Calcium alone cannot protect bones. “If you want to do your bones good, then combine vitamin D supplements with a healthy, calcium-rich diet. And above all: make sure you get enough active exercise,” advises the osteoporosis self-help group umbrella organization. The Federal Self-Help Association for Osteoporosis also agrees: Sufficient exercise is important in preventing osteoporosis. Bones would have to be stressed so that they don’t feel superfluous.

Too little exercise leads to bone mass being broken down. A balanced, calcium-rich diet is also important. Those who do not want to risk bone loss should also avoid being underweight for life.

Important NOTE: Under no circumstances does the information replace professional advice or treatment by trained and recognized doctors. The contents of t-online.de cannot and must not be used to make independent diagnoses or to start treatments.

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Can they be destroyed by freezing? – Naturopathy & naturopathic specialist portal

SARS-CoV-2 on food: Does freezing help?

It is known that coronaviruses can also be found on objects and food. So if the pathogens are on fresh fruit or vegetables, is it better to heat them or does deep-freezing also help to destroy the viruses?

According to current knowledge, the novel coronavirus SARS-CoV-2 is mainly transmitted directly from person to person, for example when breathing, speaking, coughing or sneezing. According to experts, both droplets and aerosols play a role, explains the Federal Center for Health Education (BZgA) on its portal “infektionsschutz.de”. But coronaviruses can also be found on objects and food. Can the pathogens be killed by freezing?

Not a safe method

As the Consumer Center Bavaria explains on its website, viruses are killed by heat, but only to a limited extent by cold. Freezing is therefore not a safe method to destroy such pathogens.

This was also evident in 2013 when frozen berries were the carriers of noroviruses. More than 10,000 people suffered from diarrhea from vomiting through the consumption of the fruits that were no longer heated.

According to the Federal Institute for Risk Assessment (BfR), however, it is extremely unlikely that food represents a significant transmission route for the novel coronavirus SARS-CoV-2.

“There are currently no cases in which it has been proven that people were infected with the novel coronavirus through the consumption of contaminated food,” writes the BfR.

Follow general hygiene rules

The main source of transmission of the new virus is the droplet infection, i.e. the direct coughing or sneezing of people. The pathogens are not viable for very long on food, and the number of viruses on them is usually too low to trigger an infection.

According to the Bavarian Consumer Center, the unlikely event that an infected person coughs or sneezes on food and the next person consumes it unwashed after a short time would have to occur.

Nevertheless, the general hygiene rules of everyday life should always be followed as a preventive measure when handling food. This primarily includes washing hands before and during preparation, but also after unpacking packaged food, for example. (ad)

Author and source information

This text complies with the requirements of specialist medical literature, medical guidelines and current studies and has been checked by medical professionals.

Swell:

  • Consumer Center Bavaria: Does deep-freezing destroy coronaviruses on fruit and vegetables ?, (Access: August 31, 2020), Consumer Center Bavaria
  • Federal Center for Health Education (BZgA): Can the novel coronavirus be transmitted via food and objects ?, (Access: August 31, 2020), infektionsschutz.de
  • Federal Institute for Risk Assessment (BfR): Coronavirus: Contagion and Transmission, (accessed: August 31, 2020), Federal Institute for Risk Assessment (BfR)

Important NOTE:
This article is for general guidance only and should not be used for self-diagnosis or self-treatment. He can not substitute a visit at the doctor.

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Would ultra-processed foods make you age faster?

Obesity, aging and atherosclerosis, ultra-processed foods definitely don’t have a good press. Three recent observational studies find correlations between their consumption and health problems.

You will also be interested


[EN VIDÉO] Modern food: major advances and failures over half a century
Is the food industry feeding us badly? Yes and no, demonstrates Dr. Cocaul, nutritionist and columnist at Futura. Our modern food is abundant and well secured. However, the preparations and packaging are too attractive, while the sugar and salt boost makes it too rich, causing real epidemics, starting with obesity.

This is not new. It’s been a few years now, thanks to Nova classification theory, that studies are multiplying on the impact of consumption ultra-processed foods (AUT) on our health. The results of observational studies are numerous, and even if they are biased, they all point in the same direction from the start. The intervention trials are unfortunately very rare on the subject.

Ultra-processed foods and …

Three new observational studies published recently again suggest the harmful potential too high and too frequent consumption of ultra-processed foods.

… acceleration of aging?

This is a study Spanish published in April 2020 in theAmerican Journal of Nutrition, taken up yesterday and today by some media, which suggests a link between the consumption of ultra-processed foods and aging.

The study is based on knowledge acquired in the field of biology on telomeres (the little bits ofADN at the end of our chromosomes), flagship markers of biological age (as opposed to social age), and of the fact that their length (the longer it is, the younger we are, that’s the idea), can be impacted by dietary factors. Researchers are also finding that TUE consumption has exploded in recent years around the world and, as we said, has been associated with adverse health consequences.

The investigators therefore wished to assess the association between TUE consumption and the risk of shortening of telomeres short in 886 elderly people (who were between 57 and 91 years old and the majority of whom were men) living in Spain, from the SUN cohort. The size of the telomeres was measured by saliva sampling and then by test PCR (these tests that everyone now knows because of the pandemic of Covid-19) and TUE consumption has been assessed via food questionnaires (which are generally not free from bias given that there is a difference between what we really eat, what we perceive to eat and what we say we eat … but for the moment, this is the best tool we have). The energetic confounder, that is, the number of calories consumed, was taken into account in the statistical analysis.

What emerges from this study is that between the smallest TUE consumers (less than two servings per day) and the largest consumers (more than three servings per day), the largest consumers on average 82% (confidence interval between 5 and 222%, a hell of a margin of error) of risk in addition to having short telomeres. Always the same problem with observational data: is it a cause? A consequence ? Both ? Given the small number of confounding factors taken into account, can we give sufficient credit to these results?

… increased risk of subclinical atherosclerosis?

Same starting point in this study prospective published in August 2020 in BMC Medicine on the increase in TUE consumption and the associated cardiovascular risk. To go further, this Spanish, American and Swedish team wanted to study, only in 1,876 middle-aged men (between 40 and 60 years) the subclinical risk (that is to say, the biological markers that can predict more or less well one pathology future without the symptoms are present) ofatherosclerosis.

The cohort studied, The Aragon worker’ health study, is a population of Spanish men with a prevalence quite high of risk factors cardiovascular. It is therefore a particular population subtype even if the participants of the study in question were free of heart disease. At this cohort therefore, same method to assess TUE consumption, same energy confounding factor taken into account (and specific cardiovascular risk factors such asbody mass index) and comparison with data from a medical examination to measure the rate of calcium in the arteries : a computed tomography.

On the results side, 60% of the cohort had no detectable calcium in the arteries. However, between the smallest consumers (100 grams per day) and the largest consumers (500 grams per day) the risk of calcium deposit in the arteries was, on average, increased by 100% (confidence interval between 26 and 216 %). Same reserve for this study as for the previous one, with a slight advantage because it finds a dose response (that is to say that the increase in detectable calcium increases in parallel with the consumption of TUE) and that many more factors confusion are taken into account (smoking status, age, illnesses, socio-economic level, etc.).

… increased obesity?

On August 27, it’s a French prospective study using data from the NutriNet-Santé cohort published in PLOS Medicine which suggests an association between TUE consumption and changes in body mass index and increased risk of overweight and D’obesity.

The observation concerning the increase in TUE consumption is the same and, this time, goes hand in hand with the observation of the ever increasing increase in obesity. The aim of the study is therefore to assess the association between TUE consumption and occurrence of obesity. Data from over 100,000 participants (average 43 years old and 78% female) were included in the study. Here, the meditation questionnaire is different from the two previous studies, since it is a reminder of the repeated 24 hours (which also has its share of bias …). There are many confounding factors taken into account (including quantity and general nutritional quality).

The study then found an association between TUE consumption and the risk of overweight or obesity. Each 10% increase in TUE in the food ration increases the risk of overweight by 11% (confidence interval between 8 and 14%) and obesity by 9% (confidence interval between 5 and 13%). The authors are optimistic, as public health authorities in several countries, including France, have recently started to recommend favoring low-level, unprocessed foods and limiting TUE consumption.

And me, how should I eat?

We had addressed it in a previous article. Knowing how to eat is not always easy. We don’t always eat for our health. People also eat for their pleasure, according to their culture, their food education, their ethics, their emotions, their habits, their environment, their means, etc.

To help you eat better depending on the context, without being too rigid but while taking care of your health, a profession exists: dieticians-nutritionists. They have the skills to help you combine health, pleasure, ethics, emotions, culture, habits, environment, financial resources and all the other residual factors that make food intake so complex to understand. They will not solve all the problems because the diseases discussed above are complex and usually systemic, but diet is an integral part of the process. prevention and some healing of these pathologies. They should be at the forefront of the public health fight against obesity, for example. Only one problem persists: consultations with a dietitian-nutritionist are still not covered by Social Security. What are we waiting for?

Interested in what you just read?

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