The new research, done by the Oxford Martin School for the World Economic Forum (WEF), found that balancing meat consumption with alternative sources of protein can lead to significant health and environmental benefits. It also found a sustainable food industry and healthier human life can be achieved through further innovation in the development of alternative proteins, livestock production and consumer behaviour, Geneva-based WEF said.
For human health, the research found that switching from beef – the base case of the analysis – to other protein sources could reduce the overall global burden of diet-related deaths by 2.4 per cent, with the number climbing to 5 per cent in high- and upper-middle-income countries.
The report is expected to be discussed at the WEF’s annual meeting later this month in Davos, which would be attended by thousands of business, government and civil society leaders from across the world, including from India.
Without giving country-specific figures, it said the findings will be increasingly important given the projected demand for meat from emerging middle classes. In terms of environmental impact, the study said production of beef alone was responsible for 25 per cent of all food-related greenhouse gas emissions.
With demand for protein set to soar, such demand will place huge pressure on the environment. The report said beef has an emissions intensity of 23.9 kilograms of CO2 equivalent per 200kcal, while beans, insects, wheat and nuts emit 1kilogram or less CO2 equivalent for the same nutritional value. Other sources such as tofu, pork, alga and chicken produce only 3-6 kilograms CO2 equivalent.
The 13 sources of protein analysed in the report included beef, pork and chicken; fruits and vegetables that can be eaten naturally or processed, such as beans and peas; processed non-animal substitutes such as tofu, wheat-gluten products or mycoprotein; and novel products such as culture meat, insects and alga spirulina. The WEF’s Managing Director Dominic Waughray said it will be impossible to sustainably satisfy the world’s future demand for meat. However, it can be possible to produce enough nutrition for 10 billion people and improve people’s health without necessarily giving up meat — even red meat — altogether, through innovation in products, improvements in how we produce beef, pork and chicken, and an effort on the part of the consumer to embrace a more diverse diet, Waughray added.
Citing the OECD-FAO figures, the report said growth in per-capita consumption of meat and fish within Asia between 2018 and 2027 will be highest in India (12 per cent) and China (13 per cent). During the same period, the total consumption of meat and fish will grow by 25 per cent in India and by 16 per cent in China.
On the other hand, demand for livestock-derived foods is projected to grow rapidly in China with increased focus on meat, while in India it will be slower with high concentration on milk.
The study also said a variety of factors will lead to a different development of supportive and cautionary narratives about alternative proteins in Asia compared with Europe and North America. Among the four key factors, the study listed some countries such as India having a long cultural history of religious vegetarianism. “In these countries, abstinence from meat has an association with tradition and conservatism, which contrasts with its association with liberalism and the counterculture in the West,” it said.
The WEF said the government and regulators need to design rules to govern a wave of new alternative proteins to protect the public from health risks and unsubstantiated claims, and to support the various sectors in their transformations.
The Perfect Guide To Take Care Of Your Arthritic Knee
A certain nip in the air, frequent urge for a steaming cup of tea and an endearing love for sleeping a little longer inside the snuggly quilt is back. The season of blankets, warmers and soups is here! While it brings with itself festive spirit and joy, it is dreaded by the elderly and arthritis patients for it increases their difficulty. With a dip in the mercury, many patients experience increased knee pain, stiffness and unease due to restricted bodily circulations and elasticity of soft tissues caused by atmospheric pressure. Often mistaken as age-related wear and tear or seasonal change, it could be potential signs of arthritis inflammation of the joints and seek medical intervention
Timely clinical advice and necessary precautions can go a long way in managing this pain that aggravates with the onset of winter. It can be addressed by making certain lifestyle changes.
“People tend to become lazy in winters. This can impact the knees and increase the level of pain in cases where people are already undergoing arthritis treatment.A regular 30-minute workout can help lubricate the joints and stimulate blood circulation in the body,” stressed Dr. Dhananjay Gupta, Fortis Hospital, New Delhi.
“Staying active is the key to strengthen the muscles supporting the joint, thereby helping in improved joint function. Along with exercises, staying hydrated can control wear and tear of joints,” he added.
For those suffering from chronic knee pain or knee arthritis, the cold can be worse for the joints. But, if the pain is acute and knee arthritis is in the chronic or degenerative stage, one can consider Total Knee Replacement (TKR) therapy.
Sharing his take on the effectiveness of the therapy, Dr.Gupta shared, “When all the alternate treatments such as medications, arthroscopic interventions fail to provide relief to the patients, a TKR therapy is advised. It is the last option for treating severely impaired knees and is one of the safest orthopedic procedures.By replacing a diseased knee cap with a sturdy implant, it not only helps relieve pain, restores knee function but also improves the individual’s quality of life significantly. With a strict physiotherapy routine, a patient can be completely mobile within 6 weeks of the procedure.”
Take precautionary measures. Sometimes, patients who have sought clinical advice or had a knee surgery in the past, experience pain during winters. A visit to the doctor will help you understand the symptoms better. The medical expert will analyse your medical profile and prescribe precautions accordingly- workouts, physiotherapy, proper diet, supplements etc. to strengthen bones during winters.An active lifestyle can keep joint pain away, especially for arthritis patients. Don’t let the cold wave outdoor deter you from exercise. Push yourself to take small walk breaks at work or while lounging around at home to keep your weight under control.There is nothing that heals the joints like Vitamin D does. Get as much sun as possible to fuel aching joints. And regulate your diet with nutritious and vitamin rich foods such as orange, spinach, broccoli, dairy products and dry fruits.A knee joint takes maximum stress than any other joint, so instead of wearing heavy sweaters and cardigans that can add up to your body weight chose layering of light yet warm clothes.Joint movement improves blood circulation to its peripheral areas leading to reduced stiffness. So, move out of your blankets to stretch and move around a little.
Eat more dietary fibre to lower risk of non-communicable diseases
Here’s another reason why you should increase your consumption of dietary fibre!
According to a recent study, high intake of dietary fibre and whole grains is linked to reduced risk of non-communicable diseases as compared to people who eat lesser amounts.
Fibre rich fruits include bananas, oranges, apples, mangoes, strawberries, raspberries, while beans, legumes or darker coloured vegetables too have high-fibre content.
Furthermore, whole grain breads or nuts like almonds, pistachios or pumpkin and sunflower seeds too have a high-fibre content in them.
The findings appear in the journal The Lancet.
Observational studies and clinical trials conducted over nearly 40 years reveal the health benefits of eating at least 25g to 29g or more of dietary fibre a day, according to a series of systematic reviews and meta-analyses.
The results suggest a 15-30 per cent decrease in all-cause and cardiovascular related mortality when comparing people who eat the highest amount of fibre to those who eat the least. Eating fibre-rich foods also reduced incidence of coronary heart disease, stroke, type 2 diabetes and colorectal cancer by 16-24 per cent.
In addition, a meta-analysis of clinical trials suggested that increasing fibre intakes was associated with lower bodyweight and cholesterol, compared with lower intakes.
The study was commissioned by the World Health Organisation to inform the development of new recommendations for optimal daily fibre intake and to determine which types of carbohydrate provide the best protection against non-communicable diseases (NCDs) and weight gain.
Speaking about it, Professor Jim Mann, corresponding author at the University of Otago, New Zealand said, “Our findings provide convincing evidence for nutrition guidelines to focus on increasing dietary fibre and on replacing refined grains with whole grains. This reduces incidence risk and mortality from a broad range of important diseases.”
The study also found that diets with a low glycaemic index and low glycaemic load provided limited support for protection against type 2 diabetes and stroke only.
Foods with a low glycaemic index or low glycaemic load may also contain added sugars, saturated fats, and sodium. This may account for the links to health being less clear.
Researchers study patterns of back pain
Researchers have examined the patterns of back pain over time and patient characteristics in relation to the disability.
In addition, they have identified the extent of healthcare and medication use (including opioids) associated with different patterns.
Back pain is among the most frequently reported health problems in the world.
For the study, researchers from the University Health Network’s Krembil Research Institute in Toronto, Canada studied 12,782 participants for 16 years.
They provided data on factors including comorbidities, pain, disability, opioid and other medication use, and healthcare visits.
The results showed that almost half (45.6 per cent) of the participants reported back pain at least once.
The study included four groups of pain: persistent (18 per cent), developing (28.1 per cent), recovery (20.5 per cent), and occasional (33.4 per cent).
The findings, published in Arthritis Care and Research, showed that the persistent and developing groups tended to have more pain and disability, as well as more healthcare visits and medication use than those in the recovery and occasional trajectory groups.
In addition, the recovery trajectory group increased the use of opioids and antidepressants over time.
“The good news is that one in five people with back pain recovered. However, they continued to use opioids and antidepressants, suggesting that people recovering from back pain need ongoing monitoring,” said lead author Mayilee Canizares, postdoctoral candidate from the varsity.
The bad news is that one in five experienced persistent back pain, said Canizares.
People with back pain are a heterogeneous group that may benefit from different approaches to management rather than a traditional one size fits all approach.The distinct groups identified in the study may represent opportunities for more individualised treatment and preventative strategies, Canizares noted.