31 March, 2015

Beach swimmers at antibiotic-resistant bacteria risk

Using data gathered across England and Wales in 2012, scientists at the University of Exeter's medical school estimated that over 6.3 million water sport sessions resulted in one type of bacteria resistant to an important class of antibiotics known as third-generation cephalosporins (3GCs) being swallowed.

"Our research establishes recreational use of coastal waters as an additional route of exposure. With millions of people visiting beaches each year, there is a risk of people ingesting E. coli and it looks like water-users' exposure to all resistant bacteria could be even higher," explained lead researcher and microbiologist Dr William Gaze.

The team considered surfers, sea swimmers, divers and kayakers and found that while only 0.12 percent of E. coli found in coastal waters and rivers running into beaches were resistant to 3GCs, this number was enough to present a potential risk of exposure to water users.

Surfers and sea swimmers were among those at highest risk of exposure, due to their tendency to swallow more water.

The study also showed that people's risk of exposure to resistant bacteria is closely related to water quality at a given beach.

"Although this research has established that coastal waters are a potential source of exposure to antibiotic resistant bacteria, we are not recommending that people stop visiting the beach," Gaze noted.

Natural environment has many established benefits for health and wellbeing and this kind of research will help us ensure people can still make the most our coastal resources in safe environment, the authors concluded.

The research was presented at the Society for General Microbiology's annual conference at the International Convention Centre in Birmingham recently.

Source: www.timesofindia.com

31.03.2015

Why comfort foods are attractive when we feel sad!

A new study has demonstrated that people's attraction to comfort foods was based on the relationship they had with the one who had first prepared the dish for them and would eat it when they felt low or sad.

The research conducted by University at Buffalo found that social factors influenced a person's choices and eating behavior and some of the participants defined comfort food as a healthy food choice, whereas for the others it was starchy and fatty.

Shira Gabriel, a UB psychologist, asserted that as long as children had positive associations with the person who cooked the comfort food, they would be drawn to the food in times of isolation.

The research gave an insight to a unique method through which people could feel socially connected by eating comfort foods. She also said that as a threatened sense of belonging was related to mental and physical health risks it was important to learn how that vulnerability could be managed.

Gabriel added that although comfort food would never break ones heart but might destroy a person's diet.

The study has been published in the journal Appetite.

Source: www.timesofindia.com

31.03.2015

To be one, to be united is a great thing, but to respect the right to be different is maybe even greater

Bono