New York, Jun 21 (AP/UNB) — Inside an Indiana aquafarming complex, thousands of salmon eggs genetically modified to grow faster than normal are hatching into tiny fish. After growing to roughly 10 pounds (4.5 kilograms) in indoor tanks, they could be served in restaurants by late next year.
The salmon produced by AquaBounty are the first genetically modified animals approved for human consumption in the U.S. They represent one way companies are pushing to transform the plants and animals we eat, even as consumer advocacy groups call for greater caution.
AquaBounty hasn't sold any fish in the U.S. yet, but it says its salmon may first turn up in places like restaurants or university cafeterias, which would decide whether to tell diners that the fish are genetically modified.
"It's their customer, not ours," said Sylvia Wulf, AquaBounty's CEO.
To produce its fish, Aquabounty injected Atlantic salmon with DNA from other fish species that make them grow to full size in about 18 months, which could be about twice as fast as regular salmon. The company says that's more efficient since less feed is required. The eggs were shipped to the U.S. from the company's Canadian location last month after clearing final regulatory hurdles.
As AquaBounty worked through years of government approvals, several grocers including Kroger and Whole Foods responded to a campaign by consumer groups with a vow to not sell the fish.
Already, most corn and soy in the U.S. is genetically modified to be more resistant to pests and herbicides. But as genetically modified salmon make their way to dinner plates, the pace of change to the food supply could accelerate.
This month, President Donald Trump signed an executive order directing federal agencies to simplify regulations for genetically engineered plants and animals. The move comes as companies are turning to a newer gene-editing technology that makes it easier to tinker with plant and animal DNA.
That's blurring the lines around what should be considered a genetically modified organism, and how such foods are perceived. In 2015, an Associated Press-GfK poll found two-thirds of Americans supported labeling of genetically modified ingredients on food packages. The following year, Congress directed regulators to establish national standards for disclosing the presence of bioengineered foods.
But foods made with the newer gene-editing technique wouldn't necessarily be subject to the regulation, since companies say the resulting plants and animals could theoretically be produced with conventional breeding. And while AquaBounty's salmon was produced with an older technique, it may not always be obvious when people are buying the fish either.
The disclosure regulation will start being implemented next year, but mandatory compliance doesn't start until 2022. And under the rules , companies can provide the disclosures through codes people scan with their phones. The disclosure also would note that products have "bioengineered" ingredients, which advocacy groups say could be confusing.
"Nobody uses that term," said Amy van Saun of the Center for Food Safety, who noted "genetically engineered" or "genetically modified" are more common.
The center is suing over the U.S. Food and Drug Administration's approval of AquaBounty's salmon, and it is among the groups that asked grocers to pledge they wouldn't sell the fish.
The disclosure rules also do not apply to restaurants and similar food service establishments. Greg Jaffe of the Center for Science in the Public Interest noted that AquaBounty's fish will represent a tiny fraction of the U.S. salmon supply, and that many people may not care whether they're eating genetically modified food. Still, he said restaurants could make the information available to customers who ask about it.
"The information should not be hidden," Jaffe said.
AquaBounty's Wulf noted its salmon has already been sold in Canada, where disclosure is not required. She said the company believes in transparency but questioned why people would want to know whether the fish are genetically modified.
"It's identical to Atlantic salmon, with the exception of one gene," she said.
Canberra, June 21 (Xinhua/UNB) -- People with too much iron are more likely to contract diabetes and liver disease according to a joint study released on Friday.
While the medical issues associated with an iron deficiency have been well-documented, the study by researchers from the University of South Australia (UniSA) and Imperial College London revealed the implications of an iron surplus.
They found that people with high iron levels are protected against anaemia, a blood condition linked to iron deficiency, and are less likely to have high cholesterol but are also more likely to contract liver disease, diabetes and bacterial skin infections.
UniSA geneticist and co-author of the study Beben Benyamin said that the link between an iron surplus and a lower risk of high cholesterol was particularly important.
"We used a statistical method, called Mendelian randomization that employs genetic data to better estimate the causal effect of iron status on 900 diseases and conditions. Through this, we found a link between excess iron and a reduced risk of high cholesterol," he said in a media release.
"This could be significant given that raised cholesterol is a major factor in cardiovascular disease and stroke, causing around 2.6 million deaths each year according to the World Health Organization.
"In this study we have provided population-based evidence that iron is associated with certain diseases. The next step is to investigate whether direct manipulation of iron levels improve health outcomes through clinical trials."
Benyamin and co-author Dipender Gill from the Imperial College London also found that people with high iron levels are more likely to contract cellulitis, a bacterial skin infection that affects 21 million people in 2015 and kills 17,000.
Dhaka, Jun 21 (UNB) - Working long hours is linked to an increased risk of stroke; researchers say, BBC reported.
Long hours were defined in the French study as more than 10 hours on at least 50 days per year.
People who did long hours for more than a decade were at the greatest risk of stroke, they suggest.
But the UK's Stroke Association said there were lots of things people could do to counteract the effects of long hours, like exercising and eating well.
The researchers, from Angers University and the French National Institute of Health and Medical Research, looked at data on age, smoking and working hours from a population study of more than 143,000 adults.
Just under a third worked long hours, with 10% working long hours for 10 years or more.
Overall, 1,224 had had a stroke.
'Work more efficiently'
Writing in the American Heart Association's journal Stroke, the researchers say people working long hours had a 29% greater risk of stroke, and those doing so for 10 years or more had a 45% greater risk.
Part-time workers and those who suffered strokes before working long hours were excluded from the study.
Dr Alexis Descatha, who led the research added: "The association between 10 years of long work hours and stroke seemed stronger for people under the age of 50. This was unexpected. Further research is needed to explore this finding.
"As a clinician, I will advise my patients to work more efficiently and I plan to follow my own advice."
This study looked at numbers, rather than reasons, but other research has found people who run their own businesses, CEOs and managers seem less affected by long hours - as opposed to those working irregular shifts and nights, or who have job-related stress.
Dr Richard Francis, head of research at the Stroke Association, said: "There are lots of simple things you can do to reduce the risk of a stroke, even if you work long hours.
"Eating a healthy diet, finding the time to exercise, stopping smoking and getting the recommended amount of sleep can make a big difference to your health."
Dhaka, June 20 (UNB)- ‘Brunch’ is still a fairly uncommon word among local residents, but the Latest Recipe restaurant at Le Méridien Dhaka is convinced it can popularise the concept of the late breakfast and early lunch giving way to brunch. If you are looking to spend a perfect holiday with friends and family and enjoy tasty foods of different traits, they have got your back with ‘Friday Buffet Brunch’.
A spacious-comfy place with a vivid yet soothing view of the Dhaka landscape, live music to lighten the mood and a mouthwatering collection of dishes across cuisines from the world; seems like the hotel authority has ticked all the right boxes for pleasing the crowd. Speaking of crowd, not only the guests of the hotel, but the residents of surrounding areas too flock here on Friday. The Brunch Starts at 12:30 pm and lasts until 4 pm.
What will impress anyone visiting for the first time is the sheer variety of foods. A galore of cuisines from around the world will greet the guests.
In addition to the regular dishes, Latest Recipe added three new features in the food express which includes --- a separate vegan corner, fusion center for experimenting and a live sushi service; garnering much attention for all three of them.
Vegan corner contains dishes like sweet and spicy tofu burgers, Buffalo cauliflower hot wings with vegan aioli and vegan Bibimbap of Korean cuisine.
Fiery tandoori chicken tacos, Thai peanut hummus, Chili con carne lasagna, falafel scotch eggs, and Beef kalabhuna patties are all there to try out from the Fusion center.
Executive Chef of Le Méridien Dhaka Austen Reid, also in-charge of all the cooking for ‘Friday Brunch’ at Latest Recipe, told UNB that their main focus is to introduce a healthier diet to the customers.
He also mentioned about their experimentation with sub-continental and European dishes saying, “We’re trying to introduce and infuse different flavours...people are experiencing new flavours and we’re doing something you don’t see any other hotel in the region doing.”
Trying out different cuisines was a pleasing experience as the cozy atmosphere overtook my senses. I decided to try the chicken tacos and peanut hummus; both dishes were fresh and savory. Later a couple of grilled shrimps were ordered.That really took the cake with its tender and juicy meat. It was served within a few minutes of being ordered.
Austen Reid himself visited for the feedback which was positive from everyone at the table.I meanwhile, sailed the ship again with lasagna, which was a good if not better dish for a hungry stomach. To compliment that an amazing sushi experience was waiting for me; the live session took place right before table and I was served with deliciously chewy sushi rolls.
However, served mocktails tasted average at best.
Finishing things off, I resorted to seasonal fruits although Nutella, praline and banana pancakes, Carrot Halwa crepes, Mango crème brulee and individual banana splits with Bengal tea ice cream were also there for the taking.
The aforementioned spacious zone coupled with the view and pleasing live music really took the whole experience to another level. Anyone visiting for the first time is sure to consider a second stroll there.
The Buffet Brunch at Latest Recipe restaurant of Le Méridien Dhaka hotel is scheduled every Friday from 12:30 pm to 4 pm priced at taka 3000++ per head. Kids up to the age of 12 can enjoy the meal free till June 30. Reservations are open at +88 01990 900900.
Dhaka, June 20 (UNB) - African countries with small to medium-sized economies pay far more money for less effective drugs, a leading health expert has told BBC Newsday.
In countries such as Zambia, Senegal and Tunisia, everyday drugs like paracetamol can cost up to 30 times more than in the UK and USA.
Drug markets in poorer countries "just don't work", said Kalipso Chalkidou from the Centre for Global Development.
She said "competition is broken" due to a "concentrated supply chain".
Ms Chalkidou, director of global health policy at the organisation, co-authored a report on drug procurement that concluded that small to middling economy countries buy a smaller range of medicines, leading to weaker competition, regulation and quality.
It says richer countries, thanks to public money and strong processes for buying drugs, are able to procure cheaper medicines.
Poorer countries, however, tend to buy the most expensive medicines, rather than cheaper unbranded pharmaceuticals which make up 85% of the market in the UK and US.
The very poorest countries are not affected when foreign donors purchase medicine on their behalf, meaning their over-the-counter medicines remain at low cost.
"In the middle it's very problematic," Ms Chalkidou said.
Low- to middle-income countries "have little ability to negotiate prices down and quality assure products" and there are lots of mark-ups, often due to taxes and corruption.
She said less stringent regulation meant the quality of the drugs was also not as high.
"Without regulation, people perceive the products don't work, so pay extra money for things they think will work and won't work either," Ms Chalkidou explained.
The report recommends greater global co-operation and reforming World Health Organisation policy as well as policy in targeted countries to improve procurement practices.