Lifestyle

London, Sep 10 (IANS) Scientists have discovered a new mechanism through which very small pollutant particles in the air may trigger lung cancer in people who have never smoked,

Particles linked to climate change also promote cancerous changes in airway cells, they found, paving the way to new approaches for lung cancer prevention and treatment.

Scientists of the Francis Crick Institute and University College London, funded by Cancer Research UK, presented the data at the 'ESMO Congress 2022'.

According to them, the particles which are typically found in vehicle exhaust and smoke from fossil fuels, are associated with non-small cell lung cancer (NSCLC) risk, accounting for over 250,000 lung cancer deaths globally per year.

"The same particles in the air that derive from the combustion of fossil fuels, exacerbating climate change, are directly impacting human health via an important and previously overlooked cancer-causing mechanism in lung cells," they informed.

The risk of lung cancer from air pollution is lower than from smoking, "but we have no control over what we all breathe".

"Globally, more people are exposed to unsafe levels of air pollution than to toxic chemicals in cigarette smoke, and these new data link the importance of addressing climate health to improving human health," said Charles Swanton from the Francis Crick Institute.

The new findings are based on human and laboratory research on mutations in a gene called EGFR which are seen in about half of people with lung cancer who have never smoked.

In a study of nearly half a million people living in England, South Korea and Taiwan, exposure to increasing concentrations of airborne particulate matter (PM) 2.5 micrometres (Im) in diameter was linked to increased risk of NSCLC with EGFR mutations.

In the laboratory studies, scientists showed that the same pollutant particles (PM2.5) promoted rapid changes in airway cells which had mutations in EGFR and in another gene linked to lung cancer called KRAS, driving them towards a cancer stem cell like state.

"We found that driver mutations in EGFR and KRAS genes, commonly found in lung cancers, are actually present in normal lung tissue and are a likely consequence of ageing," said Swanton.

However, when lung cells with these mutations were exposed to air pollutants, "we saw more cancers and these occurred more quickly than when lung cells with these mutations were not exposed to pollutants", suggesting that air pollution promotes the initiation of lung cancer in cells harbouring driver gene mutations.

"The next step is to discover why some lung cells with mutations become cancerous when exposed to pollutants while others don't," said Swanton.

Tony Mok from Chinese University of Hong Kong, who was not involved in the study, said that the research is intriguing and exciting.

"It means that we can ask whether, in the future, it will be possible to use lung scans to look for pre-cancerous lesions in the lungs and try to reverse them with medicines such as interleukin-1I inhibitors," said Mok.

"We don't yet know whether it will be possible to use highly sensitive EGFR profiling on blood or other samples to find non-smokers who are predisposed to lung cancer and may benefit from lung scanning, so discussions are still very speculative," he added.

--IANS
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By Vishnu Makhijani
New Delhi, Sep 7 (IANS) Archana Doshi donned an apron at eight to help her mother in the kitchen, trained as a software engineer and then junked that to establish a hugely successful food and recipe platform that actively promotes mindful cooking and healthy eating with its advanced features like weekly meal plans, catering to special dietary needs like diabetic meal needs, lunch box needs and more. It is accessed by 10 million-plus users every month as it takes forward her credo that "health resides on the dinner table".



"My love for food and cooking started at a very young age. At the age of eight, I put an on apron and began cooking with my mother and have never looked back," Doshi told IANS in an interview of her book "30 Meal Plans From Archana's Kitchen" (HarperCollins) which, apart from its 150 recipes spanning various regional cuisines, also provides valuable tips on topics like important food groups, eating mindfully, mindful eating practices, portion control, the katori diet for portion control and kitchen essentials.

"Even though I was formally trained in software engineering, my heart remained in food. Over the years, as I cooked for friends and family, the single most problem which they would share with me was they found cooking too difficult and intimidating. I would listen and tell them, 'It's not difficult, just start experimenting with ingredients and things will slowly start falling into place'. I realized it was easier for me to say that and harder for them to do," Doshi explained.

Losing her job in the 2001 dot-com bust after two-and-a-half years of working as a software engineer, in fact, came as a blessing in disguise as it enabled her switch careers and build the "Archana's Kitchen" website with the primary aim of enabling cooking to be easier by way of recipes and videos which can be accessed anywhere around the world.

"Everyday, I dream and work towards empowering people with skills for easy and effortless cooking which will enable them to lead a healthy life. I strongly believe that health resides on the dinner table," Doshi maintained.

"Archana's Kitchen" provides the world with credible DIY solutions, empowers people to easily cook nutritious food through its recipes and videos enhanced with rich content like quick healthy breakfast ideas, dinner ideas, lunch box ideas, party menus, festival recipes and much more.

Here, for example, are just two of the 30 meal plans the book has to offer:

Huli soppu saaru (tangy curry with fresh greens), badanekayi palya (crunchy and spicy green brinjal stir fry), methi carrot jowar thepla (fenugreek, leaf carrot, spiced millet bread), tomato onion cucumber raita (vegetables in spiced curd), rice with ghee.

Khatta mag (green moong dal in yogurt curry), ringna no olo (spiced smoked brinjal), sev tameta nu shaak (fried gram flour vermicelli in spicy tomato curry), bajra na rotla (pearl millet flatbread), lacha pyaz (pickled onions), gud and chaas (jaggery and savoury buttermilk).

The weekly meal plans are immensely popular on a platform where users are given ideas on how they can plan their weekly meals for breakfast, lunch and dinner.

"Meal plans led to planning every individual meal and how to plate it and make it wholesome and yet delicious. And thus began my quest to nail the problem of over-eating and food-related diseases. I began my research and personal practice on mindful and portion controlled meals and found huge benefits from not just reduction in weight but ability to not eat right for good health," Doshi pointed out.

Thus, the book was born out of this personal practice of portioning meals into small portions keeping in a balanced nutrition.

"Having such a wide exposure to cooking various cuisines every day, oftentimes I would find myself pairing dishes across various cuisines and making a delicious meal. Each one of the meals you find in this book is what I have cooked at home for my family. And yes, there are so many more combinations and plates which I guess will see the light of volume 2 of this book - hopefully one day," Doshi said with a smiley.

Is there any reason she has chosen only vegetarian recipes?

"I am personally vegetarian and cook only vegetarian dishes for my family. It keeps us light, refreshed and satiated," Doshi said.

Has she noticed a trend away from non-vegetarianism to vegetarianism?

"I would think that is purely a personal preference on the diet one prefers. What I truly believe that is important is - no matter which diet you follow, keep in mind the quality and the quantity along with mindful eating practices," Doshi maintained.

How important is home-ground masala against the packed variety? How much of the flavour is lost in the latter? How often does she use the home-ground variety?

"I would score a 6/6 for a home ground masala at home, baring a few key ingredients like turmeric, chilli powder, pepper and salt - I roast and grind all my spices and masalas. There is certainly a very huge flavour difference in using fresh masala and whole spices.

"Having said that, sometimes convenience does beat the charts for easier cooking, so do go ahead with the experiment with homemade and store bought and you will personally strike a balance that suits you the best," Doshi said.

What next? What's her next book going to be on?

"The next book is on my favourite topic of packing wholesome and delicious meals for kids - school lunch boxes. I want to spread the message and the need to un-junk for a healthier and more sustainable lifestyle," Doshi concluded.

One more reason for going to school - enlightening your classmates about the 'ghar ka khana' your mother rustles up!

(Vishnu Makhijani can be reached at vishnu.makhijani@ians.in)

--IANS
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New Delhi, Sep 6 (IANSlife) Multi-platinum singer-songwriter Ananya Birla, is preparing for her debut in the international fashion world. She is well-known for her eclectic sense of style and will be walking the runway for celebrated Indian couturiere, Archana Kochhar.

The designer will be showcasing for the first time at prestigious London Fashion Week.

Ananya Birla states: "I'm looking forward to being a part of the London Fashion Week and supporting the Make In India campaign on the world stage. Archana Kochhar is a talented designer and I can't wait to walk for her."

The show, in collaboration with the British Fashion Council, will take place on September 17, 2022, at the Hyatt Regency, London - The Churchill. Kochhar, who has worked with Bollywood stars, is also the first Indian designer to be designated to propel the Make In India campaign, which was launched by the Prime Minister Narendra Modi, in 2014 on global territories.

Alongside Kochhar, Elizabeth Emanuel, a British designer best known for designing late Princess Diana's wedding gown, currently on display at Kensington Palace London, will appear during the nightfall slot.

Kochhar's collection 'Le Gehna', focuses on emerging bridal trends from the modern world. The collection will be a vibrant showcase of royal hues, avant-garde cuts, and seamless textures, with a striking medley of artisanal Indian embroidery and western silhouettes. Birla is expected to dazzle in a bespoke emerald saree gown, with an emphasis on promoting Indian heritage on the global stage.

Archana Kochhar states: "Craft and handiwork are at the core of my work and I'm pleased to associate with Ananya Birla who enjoys a distinct cultural and artistic lineage. My collection's overall theme is all about inclusivity and consciousness and to inspire forward-thinking fashion conversations in the bridal fashion circuits."

(IANSlife can be contacted at ianslife@ians.in)

--IANS
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By Vishnu Makhijani
New Delhi, Sep 4 (IANS) She's a traditionalist who loves to preserve the heritage of a bygone era - be it recipes, textiles or crafts - and believes "the woods are lovely, dark and deep and I have miles to go before I sleep". Freelance writer, food columnist and broadcaster Sabita Radhakrishna's latest offering, "Paachakam - Heritage Cuisine of Kerala", could not be better timed, coming as does in the midst of the Onam season.


There's a double bonus in this book - not only does it lead you through the varied cuisine of God's Own Country but there's also a double-page spread of the 24-items that make up the Sadya feast served on Onam and other special occasions and their precise positioning on a plantain leaf.

"I am a foodie, and my idea was to retrieve old recipes which would die with the people who cooked them and I started to document all my mother's recipes in 'Aharam' which was my first book on traditional cuisine. For one thing, I love to preserve recipes of a bygone era, and I am a traditionalist and do not like precious heritage items to languish, be it textiles, craft, or the craft of cooking food," Radhakrishna told IANS of "Paachakam" (Roli Books).

"My idea was not to write 'just a cookbook'. I needed to learn and understand the history of origin of the food, in this case Kerala, and to study the different communities and food habits. It was also a learning curve for me and I enjoyed it. I talked to women who were excellent cooks and chose one from each community who would be the central figure representing her community and who would guide me through.

"I am grateful to all those women from different regions who shared their family recipes. It was a long route just trying to standardize and test the recipes, and retrying if they didn't turn out right. It took me about one-and-a-half years before I submitted my manuscript," Radhakrishna explained.

This was just one part of the research that went into the writing of the book.

"I belong to an old school where I research in the conventional way, going to libraries and looking at archival material and reading books by other authors. I do not believe in just going to the internet and collecting material. I used to visit the library of (Chennai's) DakshinaChitra (heritage museum) though it is quite far away, and went through food history. Another valuable source and very good reading was the book by (food scientist and nutritionist) K.T. Achaya on the history of food in general.

"This is a challenge that every writer faces when you write about a culture alien to you. You research extensively, you talk to experts in the field and it is a long process of learning and understanding a different kind of cuisine. I decided to cover the major communities in Kerala, and their diversity and food habits were a revelation and so very interesting. I met many women who cooked traditional Kerala food," Radhakrishna elaborated.

The book focuses on major communities like the Nairs, Syrian Christians, Nambuthiris, Poduvals, Thiyas and Cochin Jews.

"I chose foodies who were very conversant with the pan-Indian recipes which today are diluted and sometimes changed drastically. I wanted no less than the original at least as close as possible," Radhakrishna said of her quest.

"I have found that in Kerala, most women who cook stick to original recipes though understandably they switch to short cuts which are inevitable," she added.

The recipes apart, the author also provides pen-sketches of the communities featured in the book.

Kanjee is the staple food of the Nairs, sometimes consumed thrice a day. Coconut, jackfruit, bananas and mangoes feature prominently in their cooking. Fish is preferred to chicken and fowl but beef is taboo.

Essentially non-vegetarian, Syrian Christians eat meat anytime, starting with their breakfast. Short red rice and tapioca are a must almost every day. The use of 'kodam puli' (tamarind), with its tangy flavour, makes the curries stand out.

While most of Kerala is predominantly non-vegetarian, Nambuthiris and Poduvals are pure vegetarians, also abstaining from garlic, onion and alcohol.

The history of the Thiya community of Malabar is shrouded in conjecture. Some converted to Islam around the ninth century due to the influence of Arab traders. A section of the Travancore Royal Family moved to North Kerala, where they cultivated rice and local vegetables while the larger community lived on a largely seafood diet. The advent of colonial rule saw the hot curries, for instance, gave way to stews, while the French introduced baking.

The food of the Cochin Jews is kosher - meat and dairy products cannot be mixed; pork is banned, as also fish cooked with fins and scales. The staple food of the Cochinis is unpolished parboiled rice which takes on many incarnations like dosa, idli, appam puttu. In this cuisine, large quantities of onions are browned, and the vegetables and other ingredients are cooked in onion juice instead of water, which gives them a distinct and special flavour.

In exploring the diverse foods and customs, interviewing community leaders, and researching preferred spices and flavours, Radhakrishna uncovers special commonalities between them that serve to define Kerala cuisine as a whole.

One thing that Radhakrishna was very insistent about is hone ground spices.

"There is no comparison between home ground masala powder and the commercial variety. At home we are careful to broil each ingredient separately and make just enough to last for a short time. Commercial powders are produced in large quantities, and preservatives have to be added for longer shelf life. I make my own powders at home, even today and definitely it contributes to a better taste. Flavours are undoubtedly better and the food is tastier with home ground spice powders," Radhakrishna maintained.

However, "the market today is flooded with readymade spice powders, and if you are a young working woman it is too tempting as these people do not have the time or patience to make powders at home", she added.

"Paachakam" is Radhkrishna's fifth book, two of which have won international award, but there's no letting up for her.

She also runs an NGO, Udhavi, which she founded nine years ago, "providing company for elders living alone and connecting them to services which they might need. I wrote a small book called 'Handbook for Silvers', less than 100 pages and it is selling very well".

"I am now compiling a book of recipes I have tried over and over again, which my friends and family love. I know people can get recipes from the Net, but nothing like a book with time-tested recipes. They are a mix of the old and the new and is called 'Amma's Kitchen'. It is my legacy to my children and their children who have always enjoyed my cooking.

"Would I be doing another regional cookbook? I really do not know as it requires so much work.

"Yes, the woods are lovely dark and deep and I have miles to go before I sleep," Radhikrishna concluded, quoting the American poet Robert Frost.

(Vishnu Makhijani can be reached at vishnu.makhijani@ians.in)

--IANS
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London, Sep 3 (IANS) Apple Watch's ECG heart sensor has once again saved a man's life by sending him alerts for a low resting heart rate on almost 3,000 occasions.

David Last, 54, from the UK credited Apple Watch for saving his life after his heart stopped an astonishing 138 times in a 48-hour testing period at the hospital, reports the Independent.

His heart resting rate was found to have dropped as low as 30 beats per minute (it is normally between 60-100bpm).

After tests like a 48-hour ECG and MRI, his cardiologist told him that he had a massive heart blockage.

His heart stopped 138 times in 10-second intervals over a 48-hour ECG period.

Last was operated this month, and a pacemaker was installed to detect abnormal heart rhythms.

His wife gave him Apple Watch as a gift on his birthday in April this year.

"If she hadn't bought me my Apple watch for my birthday, I wouldn't be here. I will always be eternally grateful to her for it. Apart from charging it, it's always staying on me now," he was quoted as saying.

The Apple Watch has saved several lives in the past across the world.

With iOS 16 and watchOS 9 this fall, Apple Watch and iPhone will offer features that focus on 17 areas of health and fitness, from heart health to sleep, women's health, mobility and more, according to the tech giant.

Apple recently collaborated with Stanford University in the US to build the Apple Heart Study, which was a first of its kind in the medical community and the largest virtual cardiac clinical study during its time.

--IANS
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Madrid, Sep 2 (IANS) Spain's tourism sector continues to recover from the Covid-19 pandemic, with the Statistical Office (INE) confirming that the country welcomed 39.3 million foreign travellers in the first seven months of this year.

Although this is still below the 48 million visitors registered in the same period of 2019, it is three times more than the 9.8 million tourists who visited Spain in January-July 2021, reports Xinhua news agency citing the INE as saying.

This year so far, foreign visitors to the country spent 47.6 billion euros, over four times more than in 2021 but still less than in the same period of 2019 (52.2 billion euros).

Juan Carlos Higueras, professor at the EAE Business School, explained to Xinhua that the increase in tourist numbers is a direct response to the elimination of restrictions introduced during the pandemic and commented that "the comparison and growth should be looked at in relation to the years prior to Covid".

The expert also highlighted that, although everything points to the tourist market remaining buoyant over the autumn, macroeconomic factors, such as rising inflation and fuel bills, could play a role.

"Everything will depend on how the market evolves and the inflation that is already causing problems for families.

"We have to take into account that rising costs have had an impact on the profit margin of the tourism sector, although it has tried to alleviate the situation by increasing prices," he said.

The main source markets for Spain in the first seven months of 2022 were the UK (with about 8.4 million tourists and an annual increase of 908.5 per cent), followed by Germany (5.5 million arrivals) and France (5.3 million).

--IANS
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