Sunday, 20 November 2011

NHS jobs 'under threat'


Nearly 50,000 NHS jobs 'under threat'


Doctors and nursesThe RCN believes nearly 50,000 posts are under threat in England

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Nearly 50,000 jobs are under threat or have already gone in the health service in England, union figures suggest.
The Royal College of Nursing report warned in many cases front-line posts were being hit as the NHS was struggling to make savings.
The total represents 3.5% of the 1.4 million people employed by the NHS.
The union said that for some trusts the culls represented significant chunks of their workforces, but the government accused it of "scaremongering".
The RCN warned the cuts could end up harming patient care, while it also predicted the total would rise in the coming months as the figure was based on evidence from less than half the trusts in the country.
The remaining trusts either are not making cuts or have yet to have announced them, the college believes.
Cutbacks
The RCN has been closely monitoring job cuts since April 2010.
The posts it has identified have either being lost already or are due to be cut by March 2015.
Many of them do not involve redundancies as the NHS tends to cut posts by not replacing staff who leave or retire.
The total highlighted - 48,029 - is the equivalent of shutting four large hospital trusts.
It includes all types of staff from administrators and porters to doctors and nurses.
The union also carried out an in-depth look at 41 trusts where cuts were being made.
In total, nearly half of the posts under threat were clinical and the scale of the cutbacks represented nearly a tenth of the workforce on average.
In the worst cases over 20% of the workforce was due to be culled.
The RCN said the findings were proof that the savings the NHS has to make - £20bn over the next four years - could not simply be achieved through efficiencies.
Shadow health secretary Andy Burnham: "Nurses are being handed their P45s and patients are being told they have to wait longer"
Evidence was also uncovered of job cuts being made elsewhere in the UK.
Some of the trusts highlighted in the RCN's report have accused the union of using out of date figures, and said they have since downscaled the number of planned job cuts.
The RCN acknowledged the forecasted cuts did fluctuate regularly, but said overall the report was still an accurate picture of what was happening.
RCN chief executive Peter Carter said the scale of the cuts could have a "deep and potentially dangerous impact on patient care".
"Staffing levels should be based on rigorous clinical evidence and should not be arbitrarily lowered in a short-sighted effort to save money."
'Scaremongering'
David Stout, deputy chief executive of the NHS Confederation, which represents managers, questioned whether there would be a large drop in staff numbers overall, saying staff were more likely to be redeployed into other areas rather than losing their jobs.
But he added some would be affected.
"We all need to be honest with the public, patients and staff that we have no pain-free option.
"Managing the financial challenge, while undergoing a huge structural reorganisation, is going to be tough. There is no doubt that many staff will find this personally very difficult."
Health minister Simon Burns said it should be possible to make efficiency savings at the same time as improving patient care and accused the RCN of "typical trade union scaremongering".

WhiteHouse.gov


Official Army Response to Immediately halt the cruel and unnecessary use of monkeys in Army chemical casualty management training courses.

Army No Longer Using Monkeys as Part of Training at Aberdeen Proving Ground

By Col. Thomas Collins
Thank you for your participation in the We the People platform on WhiteHouse.gov
On September 20th, 2011, the Army stated that it would no longer use monkeys as part of life-saving training at Aberdeen Proving Ground. This change was long planned, and was made possible by improved technology, the development of alternative training methods, shifting chemical threat environments, and changes in the medical competencies required of first responders during a chemical incident.
Col. Thomas Collins is Deputy Chief of Army Public Affairs

Saturday, 19 November 2011

wmh: Seasonal Affective Disorder

wmh: Seasonal Affective Disorder

Chefs take classes in making healthier curries


Chefs take classes in making healthier curries


The results so far have surprised even hardened curry lovers.
'It still tastes the same'
The Tale of India restaurant, in the Docklands, is similar to thousands of curry houses up and down the country.
For years customers like newsagent Kirit Patel have enjoyed its dishes which in the past were prepared in unhealthy oils, laced with lots of salt and high in calories.
Origins of Curry
  • The term 'curry' was invented by the English administrators of the East Indian Trading Co. Originally the term derives from a Tamil word, 'kaari', which means a spiced sauce.
  • Britain's first curry house The Hindostanee Coffee House opened in 1809 in London
  • Economic migrants helped spread curry dishes across South East Asia
  • There are over 9,500 Indian restaurants and take-aways in the UK serving over three million meals a week. They employ in excess of 70,000 people and have an annual turnover of £3.2 billion.
Sources: Encyclopaedia of Food and Culture, Guild of Bangladeshi Restaurateurs
"I have been coming here for about 10 years and I love it," he says.
But what he and other customers are unaware of is that what is now being served is not quite what they think it is.
That is because for the last few months the kitchen of The Tale of India and some other local restaurants have been preparing their dishes in a different way.
They no longer fry onions, garlic, chillies and ginger for the curry base in ghee (clarified butter). They now use rapeseed or other oils which are much lower in saturated fat.
They are also using less spice and ensuring they do not overcook their vegetables.
But it has all been done in such a way that the customers have not noticed.
"It still tastes the same as it was. Delicious," says Kirit Patel.
Zubeer Ahmed Laskar, head chef and owner of the Tale of India, is delighted with the results.
"The customers still love the food and I realised it hasn't effected my business because it is not more expensive.
"In fact it's very good for business because we are a healthy restaurant," he says.
Less damage
The man whose recipes are behind this health revolution is TV chef Cyrus Todiwala who runs the Café Spice Namaste restaurant in the City of London.
Tower Hamlets council and the NHS recruited him to teach other chefs the secrets of his healthy curries.

Start Quote

Some of us have lost our way”
Cyrus Todiwala,TV chef
"Indian food across the UK is perceived to be unhealthy, greasy, oily and not nutritious, whereas the contrary applies. Because Indian food revolves around medicine.
"The old Indian saying 'let food be the high medicine' is very much a part and parcel of Indian cooking.
"But some of us have lost our way," he says.
Tests carried out by Tower Hamlets council back up his claims.
They show an average 336g portion of lamb curry contains 561 calories. If it is served with a portion of boiled rice, at 359 calories, the two would almost equal to half the daily recommended calorie count for a woman.
It is also very high in saturated fat at 10.15g. On top of that it has 3.2g of salt - over half the upper limit for an adult for a day.
The new curries contain far less salt, fat and calories.
Mr Todiwala says this actually improves the taste because they allow the spices and the ingredients to cut through. He said they have all the flavours but do far less damage to our health.
"It is perhaps a slight lack of knowledge, understanding of nutrition and cooking," he says.
"The idea is to make people more aware of the mistakes they are making, change their techniques a little bit.
"It saves them money as well, because if they use less fatty produce and less harmful substances, they actually end up saving money for themselves."
People 'have the choice'
The workshops, organised by the council and NHS Tower Hamlets Healthy Borough Programme, are aimed at tackling obesity and improving health in the borough.
Tower Hamlets is home to one of the largest Bangladeshi populations in the country.
Research has found that Bangladeshis have the highest mortality rate from coronary heart disease of any ethnic minority group in the UK.
They are also three to five times more likely to suffer kidney disease than others. Experts think that excess salt, fatty and oily foods are possible factors.
Michele Sandelson, a public health dietician from NHS Tower Hamlets, says: "By offering the free healthier cooking workshops to local food businesses we want to ensure people can have the choice of enjoying healthier food when eating out."
The fact that an estimated 80% of "curry houses" in the UK are Bangladeshi-owned and run adds weight to the argument to extend the idea.
Cyrus Todiwala says: "I think the rest of the country can definitely benefit."

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Friday, 18 November 2011

Cancer drug Avastin loses US approval US drug regulators have rescinded approval of a breast cancer drug, saying it is not effective enough to justify the risks of taking it.





Breast Cancer CellsThe drug-maker says it will undertake further study to establish which patients will benefit from the drug

The drug, Avastin, was approved for US use in 2008, but UK officials have also rejected claims that it prolongs life.
US drug regulators have rescinded approval of a breast cancer drug, saying it is not effective enough to justify the risks of taking it.
Further research showed it did not help patients live longer or improve quality of life, Food and Drug Administration commissioner Margaret Hamburg said.
Avastin will still be used to treat other kinds of cancer.
The drug is used to treat breast cancer that has spread to other parts of the body. It works by starving cancer cells of a blood supply.
However, its side-effects include severe high blood pressure, massive bleeding, heart attack or heart failure and tears in the stomach and intestines, FDA studies have found.
FDA approval of the drug had initially been given under a special programme that allows patients to start using promising treatments while the manufacturer finishes the studies to prove the medicine works as well as expected.
The decision to withdraw the approval - which can happen if results of the research do not match predictions - was not easy, the FDA said.
Stalling cancer growth
"With so much at stake, patients and their doctors count on the FDA to ensure the drugs they use have been shown to be safe and effective for their intended use. Sometimes, the results of rigorous testing can be disappointing," Ms Hamburg told the Associated Press news agency.
US health insurance companies could remove the drug, which can cost as much as $100,000 (£63,342) per year, from their coverage - although doctors would still be permitted to administer the drug.
But the government-backed Medicaid programme has said it has no immediate plans to change its policy of paying for it.
Some advocates of the drug disagree with the watchdog's decision.
"The bottom line is that they are throwing out the baby with the bathwater. There absolutely may be subsets of carefully chosen breast cancer patients who benefit from Avastin," said Dr Elisa Port, co-director of the Dubin Breast Center of Mount Sinai Hospital in New York.
Roche, the Swiss manufacturer of the drug, has said it will undertake further study of the treatment, especially with the chemotherapy drug paclitaxel, to try to identify which patients might be best suited to benefit from use of the drug.
The company says it expects the medicine will generate $7.6bn (£4.8m) of revenue annually, despite the FDA decision.
The drug was approved on the basis of a study that showed Avastin was able to stall the growth of breast cancer by five-and-a-half months, when used together with a standard chemotherapy treatment.
But subsequent studies revised the period of delay to between one and three months, and there was no evidence to show that the drug extended patients' lives.
International problems
The US decision comes after Avastin fell foul of health authorities in the UK and in Europe.
In February 2011, the UK's National Institute for Health and Clinical Excellence (NICE), the NHS drugs advisory body, said Avastin should not be used to treat secondary breast cancers.
NICE, which issues guidance for NHS in England and Wales, said there was insufficient evidence that the drug prolonged life.
This guidance followed a recommendation by the European Medicines Agency (EMA) that doctors only prescribe the drug in combination with the taxane drug, paclitaxel.


    australian canola


    Australian canola faces EU price challenge


    //18 Nov 2011
    Non-genetically modified canola from Australia will only maintain its favourable market share in Europe while it continues to compete on price, according to Cargill's Katie Colvin. But she says premiums paid depend on the demand-pull from importing nations.
    During the past 12 months, Europe has been one of the main destinations for Australian canola. “This typically is a non-GM dominated market, but we are starting to see these trends change as Canadian seed makes its way into Europe,” Colvin said.
     
    "If we see a recovery in the European crop, and less import volumes are required, Australian seed will be competing against Canadian seed, which will result in the spreads narrowing."
     
    Niche markets
    Colvin, a canola merchant, said any extra demand for Australian GM-free canola was more from niche markets.
     
    "There may be some niche markets for specific buyers into Japan. There are rigorous testing procedures in Round Up Ready and non-GM producing states, which ensures the integrity of the non-GM canola is maintained from Australia," she said.
     
    Furthermore she said that, "Australia has some freight advantages into Asian destinations versus Canada, and at this stage our non-GM crop can also ensure somewhat easier access to Europe."
     
    Colvin said Japan and Europe only chased non-GM canola if the price was right. "There is capacity in the countries to switch from non-GM canola if it gets too expensive," she said.

    Myth that antibiotics cure coughs and colds still rife


    Myth that antibiotics cure coughs and colds still rife


    AntibioticsAntibiotics "will not cure viruses"

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    A quarter of people wrongly believe antibiotics work on most coughs and colds, a Health Protection Agency survey has found.
    However antibiotics cannot treat viruses, which cause most respiratory tract infections.
    The HPA poll of 1,800 people in England also found one in 10 people keep leftover antibiotics - and many would self-medicate next time they got ill.
    A leading GP said antibiotics were not a "cure all".
    The HPA's Dr Cliodna McNulty said self-medicating was unsafe and could fuel drug resistance.
    Dr McNulty, head of primary care for the HPA, said: "The majority of people can treat themselves at home using over-the-counter medicines to relieve symptoms."
    Of those polled, 500 had been prescribed antibiotics in the previous year, with 11% reporting they had leftovers and 6% saying they might take them if they had future infections.
    Speaking on European Antibiotics Awareness Day, Dr McNulty said that while the numbers might appear small, they could translate into large numbers given that 30% of people take antibiotics every year.
    She said: "There is evidence that the more antibiotics you have, the more likely you are to develop resistance. And you're also more likely to develop antibiotic-related diarrhoea."
    But 70% were aware of the problem of antibiotic resistance in hospitals, and a similar number were aware that they or their family could be affected.
    'Not a cure-all'
    The HPA says health professionals must learn to resist demands from patients for treatments they know have little or no effect on coughs and colds. It found 97% of those questioned said that the last time they had asked their GP or nurse for an antibiotic, they were prescribed one.

    TOP TIPS FROM THE HPA

    • Most coughs and colds get better on their own - antibiotics will not speed recovery
    • Talk to your GP about whether you need them
    • Coughing up phlegm on its own is not a reason to need an antibiotic - even if it is yellow
    • A sore throat plus runny nose with phlegm suggests the infection is less likely to respond to antibiotics
    • A high temperature, red throat and feeling really ill means you probably need an antibiotic
    • If you feel able to stop taking them early, you may well not have needed them
    • Always take all doses for as long as instructed
    • Never keep any leftovers - what's prescribed for one infection might not work for the next
    • GPs can give a delayed antibiotic prescription for you to take only if things get worse
    • In cases of severe illness, antibiotics can save lives
    Dr McNulty added: "Despite many years of public health campaigns advising people that antibiotics don't work against coughs, colds and flu, our research results show that these myths prevail.
    "We understand people feel very unwell with coughs, sore throats, flu and colds, but for the majority of people these symptoms are unpleasant but short-lived."
    The Department of Health issued fresh guidance on antibiotic prescribing in hospitals on Friday, with doctors and nurses being urged to "think twice" before offering them to patients.
    Dr Clare Gerada, chair of the Royal College of GPs, said: "Antibiotics are a wonderful thing when used properly, but they are not a cure-all for every condition, and should not be seen, or used, as such.
    "The opposite is often true and, when used excessively or inappropriately, they can actually do more harm than good - reducing a patient's immunity to illnesses, or building up an immunity to antibiotics, both of which can have negative consequences for good health."
    Writing in the Lancet medical journal, Prof Laura Piddock of the school of immunity and infection at the University of Birmingham warned there were global implications from the misuse of antibiotics, and drug companies' failures to develop new ones.
    She warned: "The demise of antibacterial drug discovery brings the spectre of untreatable infections."

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    Thursday, 17 November 2011

    Sea salt health claims 'flawed'



    Sea salt health claims 'flawed'


    Salt added to foodDon't add salt to your food, say health experts

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    Rock and sea salt is no different from ordinary table salt, despite claims it is natural and more healthy, say consumer groups.
    Research for Which? and Consensus Action on Salt and Health found no difference in chemical content between regular salt and costly gourmet brands.
    Manufacturers dispute the report saying it does not give the full picture.
    Most UK adults eat too much salt, far above the recommended guideline of about a teaspoon a day.
    Eating a diet high in salt is linked with high blood pressure, a risk factor for stroke, heart failure and heart disease.
    The research analysed the chemical content of several gourmet brands of sea and rock salt, and compared this with ordinary table salt.

    Start Quote

    This report is not giving a full picture by not going into the other things in either sea salt or the additives in table salt”
    David Lea-WilsonCo-owner of the Anglesey Salt Company
    They say all contain almost 100% sodium chloride and are equally damaging to health in large quantities.
    Celebrity chefs should not be encouraging people to sprinkle sea salt on food, the report claims, as you can get all the salt you need from a balanced diet.
    Professor Graham MacGregor of the Wolfson Institute of Preventive Medicine is chairman of Consensus Action on Salt and Health (CASH).
    He said it was "disgraceful" that chefs still encouraged people to use so much sea and rock salt.
    He told the BBC: "The most important message is that you don't need to add a chemical [sodium chloride] to your food.
    "Food without salt tastes much better. There's quite enough already present in fruit, vegetables, meat and fish."
    Cheaper option
    The report says brands claiming some salts are more natural and contain essential minerals are confusing the public.
    An online survey of 1,358 members of Which? found around one in three admitted thinking that rock and sea salts were healthier than table salt.
    Which? chief policy adviser Sue Davies said: "Many of us are trying to reduce the amount of salt in our diet, but our research shows that people are needlessly spending more money on 'premium' salt as they often believe it's healthier than traditional table salt.
    "Given that most of the salt we eat is already in the food we buy, the cheapest - and healthiest - option would be to stop adding extra salt to food altogether.
    "Which? is calling on food manufacturers to reduce the amount of salt in their foods, and we'll be monitoring their progress over the coming months."
    David Lea-Wilson, co-owner of the Anglesey Sea Salt Company, which makes Halen Mon Pure White Sea Salt, disputed the research.
    He told the BBC: "This report is not giving a full picture by not going into the other things in either sea salt or the additives in table salt."
    Romi Alexander of So Natural, which supplies Himalayan Crystal Salt, said: "Table salt is a highly refined, processed white substance that's devoid of nutrients."

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