Managing your own complete, updated, and easily accessible health record means you can play a more active role in your health care. Think about how your health information is scattered across many different providers and facilities. By keeping your personal health record up-to-date and complete, the right information will be available when you need it.
Your health record includes:
List of medication: including the start dates of medications
Allergy alert if any
Medical History: including previous surgeries
Family medical history
It is very important for you and your love ones know your health information and your critical records so that medical staff can obtain the information quickly in emergencies.
Tuesday, November 25, 2008
Thursday, September 25, 2008
Melamine Risk
Melamine is a synthetic chemical used in a variety of industrial applications including the production of resins and foams, cleaning products, fertilizers and pesticides. It is not naturally occurring and is not allowed in food.
On September 21st, the Canadian Food Inspection Agency and Regent Long Marketing and Distribution Ltd issued a consumer advisory advising people not to consume the Nissin Cha Cha Dessert(清美味寶-喳咋糖水). This product was made using Yili Pure Milk, in which melamine has been detected.
Health Canada has also notified all licence holders and licence applicants for natural health products (NHPs) containing significant amounts of milk proteins, such as NHPs that are nutritional supplements or protein bars, of the situation involving melamine contamination and asked for information as to the sources of the ingredients they use. As an additional precautionary measure, Health
FDA has broadened its domestic and import sampling and testing of milk-derived ingredients and finished food products containing milk, such as candies, desserts, and beverages that could contain these ingredients from Chinese sources. Milk-derived ingredients include whole milk powder, non-fat milk powder, whey powder, lactose powder, and casein.
Source: Health
http://www.inspection.gc.ca/english/fssa/concen/2008melamine.shtml
Sunday, September 14, 2008
frozen fly in the frozen food product
Have you ever thought of having a frozen fly in the food product? I had this experience. If you find problem in food product, you can contact Canadian Food Inspection Agency, CFIA. Food safety is the CFIA's top priority. The website is http://www.inspection.gc.ca/english/fssa/fssae.shtml
To assist the Canadian Food Inspection Agency's Office of Food Safety
and Recall carry out an investigation into your incident, the following
information (if available) should be provided.
- brand name of product
- size, universal product code, best before date
- location and name of the store where the product was purchased
- date of purchase
- your home address (so that we know which CFIA regional office to
refer to your inquiry to)
- a daytime number where an inspector can reach you
You should keep the remaining product in case a sample is needed for an investigation.
To assist the Canadian Food Inspection Agency's Office of Food Safety
and Recall carry out an investigation into your incident, the following
information (if available) should be provided.
- brand name of product
- size, universal product code, best before date
- location and name of the store where the product was purchased
- date of purchase
- your home address (so that we know which CFIA regional office to
refer to your inquiry to)
- a daytime number where an inspector can reach you
You should keep the remaining product in case a sample is needed for an investigation.
Sunday, September 7, 2008
more about Listeria - product recall: Est # 97B
Here is the mapleleaf website for product recall http://www.mapleleaf.com/list.html.
Remember to click "the complete list of all recalled products", which include Tim Horton, McDonald, Schneiders, Shopsys and also No Name.
Please also check the Q&A link to understand more about food recall and the concern about using deli meats to prepare sandwiches.
http://www.inspection.gc.ca/english/corpaffr/recarapp/2008/listqueste.shtml
Monday, August 25, 2008
About Listeria
Listeria is more likely to cause death than other bacteria that cause food poisoning. In fact, 20 to 30 percent of foodborne listeriosis infections in high-risk individuals may be fatal. However, it should be noted that listeriosis is a relatively rare disease in Canada.
Listeria monocytogenes is found in soil and water. Vegetables can become contaminated from the soil or from manure used as fertilizer.
Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin such as meats and dairy products. The bacterium has been found in a variety of raw foods, such as uncooked meats and vegetables, as well as in processed foods that become contaminated after processing, such as soft cheeses and cold cuts at the deli counter.
Unlike most bacteria, Listeria can survive and sometimes grow on foods being stored in the refrigerator. In certain ready-to-eat foods such as hot dogs and deli meats, contamination may occur after cooking but before packaging. Moreover, foods that are contaminated with this bacterium look, smell and taste normal.
Who are at increased risk?
· Pregnant women are about 20 times more likely than other healthy adults to get listeriosis. About one-third of listeriosis cases happen during pregnancy.
· Newborns rather than the pregnant women themselves suffer the serious effects of infection in pregnancy.
· Persons with weakened immune systems
· Persons with cancer, diabetes, or kidney disease
· Persons with AIDS - They are almost 300 times more likely to get listeriosis than people with normal immune systems.
· Persons who take glucocorticosteroid medications
· The elderly
Healthy adults and children occasionally get infected with Listeria, but they rarely become seriously ill.
Additional precautions to reduce your risk:
· Do not eat hot dogs, luncheon meats, or deli meats, unless they are reheated until steaming hot.
· Avoid getting fluid from hot dog packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.
· Do not eat soft cheeses such as feta, Brie, and Camembert, blue-veined cheeses, or Mexican-style cheeses such as queso blanco, queso fresco, and Panela, unless they have labels that clearly state they are made from pastuerized milk.
· Do not eat refrigerated pâtés or meat spreads. Canned or shelf-stable pâtés and meat spreads may be eaten.
After handling foods in the kitchen, especially raw foods such as meat and fish, thoroughly clean and sanitize all surfaces used for food preparation with a kitchen sanitizer (following the directions on the container) or use a bleach solution (5 ml household bleach to 750 ml of water), and rinse with water.
To avoid cross-contamination, clean all knives, cutting boards and utensils used with raw food before using them again.
Sources:
CDC (2008). Listeriosis. Retrieved from http://www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html
Health Canada (2006). Listeria and Food Safety Retrieved from http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/listeria-eng.php
Listeria monocytogenes is found in soil and water. Vegetables can become contaminated from the soil or from manure used as fertilizer.
Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin such as meats and dairy products. The bacterium has been found in a variety of raw foods, such as uncooked meats and vegetables, as well as in processed foods that become contaminated after processing, such as soft cheeses and cold cuts at the deli counter.
Unlike most bacteria, Listeria can survive and sometimes grow on foods being stored in the refrigerator. In certain ready-to-eat foods such as hot dogs and deli meats, contamination may occur after cooking but before packaging. Moreover, foods that are contaminated with this bacterium look, smell and taste normal.
Who are at increased risk?
· Pregnant women are about 20 times more likely than other healthy adults to get listeriosis. About one-third of listeriosis cases happen during pregnancy.
· Newborns rather than the pregnant women themselves suffer the serious effects of infection in pregnancy.
· Persons with weakened immune systems
· Persons with cancer, diabetes, or kidney disease
· Persons with AIDS - They are almost 300 times more likely to get listeriosis than people with normal immune systems.
· Persons who take glucocorticosteroid medications
· The elderly
Healthy adults and children occasionally get infected with Listeria, but they rarely become seriously ill.
Additional precautions to reduce your risk:
· Do not eat hot dogs, luncheon meats, or deli meats, unless they are reheated until steaming hot.
· Avoid getting fluid from hot dog packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.
· Do not eat soft cheeses such as feta, Brie, and Camembert, blue-veined cheeses, or Mexican-style cheeses such as queso blanco, queso fresco, and Panela, unless they have labels that clearly state they are made from pastuerized milk.
· Do not eat refrigerated pâtés or meat spreads. Canned or shelf-stable pâtés and meat spreads may be eaten.
After handling foods in the kitchen, especially raw foods such as meat and fish, thoroughly clean and sanitize all surfaces used for food preparation with a kitchen sanitizer (following the directions on the container) or use a bleach solution (5 ml household bleach to 750 ml of water), and rinse with water.
To avoid cross-contamination, clean all knives, cutting boards and utensils used with raw food before using them again.
Sources:
CDC (2008). Listeriosis. Retrieved from http://www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html
Health Canada (2006). Listeria and Food Safety Retrieved from http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/listeria-eng.php
Sunday, August 17, 2008
Storing Food Safely
The following food storage tips can help you preventing from foodborne illnesses.
Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically.
Check storage directions on labels. For instance, mayonnaise and ketchup should go in the refrigerator after opening.
Use ready-to-eat foods as soon as possible. The longer they're stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C).
Food that is properly frozen and cooked is safe. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing.
Freezing does not reduce nutrients. There is little change in a food's protein value during freezing.
Freezer burn does not mean food is unsafe. Freezer burn is a food-quality issue, not a food safety issue.
If You Lose Electricity, keep refrigerator and freezer doors closed as much as possible. Your refrigerator will keep food cold for about four hours if it's unopened. A full freezer will keep an adequate temperature for about 48 hours if the door remains closed.
Non-Refrigerated Items
Check canned goods for damage. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing or denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. Stickiness on the outside of cans may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store for a refund or exchange.
Don't store food, such as potatoes and onions, under the sink. Leakage from the pipes can damage the food.
Keep food away from poisons. Don't store non-perishable foods near household cleaning products and chemicals.
source: FDA(2008). Are you storing food safely? Retrieved from http://www.fda.gov/consumer/updates/foodstorage072108.html.
Thursday, August 7, 2008
What you need to know about travel health
When traveling internationally, you should be aware that conditions in other countries may be significantly different from where you are living, including standards of hygiene; food and water; or climate and environmental conditions. These conditions may seriously affect your health and personal security during travel, so be sure you find out what you need to know before you leave home.
Before You Go
Take an ample supply of medications. Keep prescription and over-the-counter medications in their original packaging to avoid problems with border guards. Carry one or two days' worth of prescription medicine to cover unexpected delays. Consider carrying sunscreen and protection against insects, as well as treatments for the common cold; constipation; cuts, scratches, and burns; diarrhea; heartburn or indigestion; insomnia; motion sickness; allergies; nasal congestion; pain or fever; sore throat; and malaria prevention.
Think about immunizations. Before you travel, contact a travel clinic or your doctor six to eight weeks before you go, to allow time for any vaccinations you may need. This is especially true if you are going to tropical areas or developing countries. Also, check CDC's Web site for information on immunizations for travelers (wwwn.cdc.gov/travel/contentVaccinations.aspx).
Travel Health Insurance.Arrange for private health insurance while you are away, as your provincial/territorial health insurance may not cover you. Your travel agent can advise you on this.
While in Developing Countries
Avoid tap water in all forms. This includes ice, water by the glass or in mixed drinks, and water used when brushing your teeth. In developing countries, water may be contaminated by such unpleasantries as amoebas and other parasites, and the virus that causes hepatitis. Even a small amount of infected water can make you ill.
Drink safe beverages. These include
• Boiled water – one minute of boiling is adequate.
• Hot beverages – these are relatively safe even if full boiling is not assured.
• Bottled water – carbonated water is the best assurance that the container was just opened and not filled at the tap.
• Bottled or canned beverages
• Treated water – commercial iodine or chlorine tablets provide substantial protection if added to tap water and allowed to stand according to the directions.
Avoid raw fruits and vegetables. This includes salads and uncooked vegetables. Eat only food that has been cooked and is still hot, or fruit that has been washed in clean water and that you have peeled. Fruits and vegetables that grow near to the ground are likely to be contaminated by the same organisms as the tap water.
Avoid other foods. These include
• Raw or undercooked meat, poultry, fish and eggs
• Dairy products from small independent vendors
• Food that has been left unrefrigerated, especially food containing meat, poultry, eggs and dairy products
Eat safe foods. These include
• Thoroughly cooked fruits and vegetables
• Fruits with a thick covering (citrus fruits, bananas, and melons), which you peel yourself
• Thoroughly cooked meat, poultry, eggs and fish. (Pork and lamb should be well done; beef can be medium)
• Dairy products from large commercial dairies
Illnesses to Avoid
Diarrhea. The most common cause of tourists' diarrhea can be treated with over-the-counter, "upset-stomach" products. (Buy these before you leave.) Effective drugs that control the frequency of diarrhea include Lomotil (diphenoxylate), lmodium (loperamide), and Kaopectate. Remember that adequate fluid intake is essential to preventing dehydration. Find reliable medical help if you have severe abdominal cramps, severe abdominal pain, high fever, blood or mucus in your stool, and/or severe dehydration.
Respiratory diseases. Many diseases—including influenza, tuberculosis, and diphtheria—are spread through sneezing, coughing, or talking. Consult your physician about testing and immunization.
Mosquito-borne diseases. These include malaria, yellow fever, dengue, and Japanese B encephalitis. To avoid mosquitoes
• Bring plenty of liquid mosquito repellent with at least 30% of the active ingredient Diethyltoluamide (DEET).
• Wear long sleeves and long pants.
• Sleep in a bed protected by mosquito netting, if needed.
Schistosomiasis. Swimmers need to know that many freshwater ponds in South America, Africa, and Asia are infested with a parasite that causes a chronic disease called schistosomiasis. Chlorinated pools and salt water are generally safe from infectious diseases.
Source: FDA (2008).Stay Healthy While Traveling Abroad. Retrieved from http://www.fda.gov/consumer/updates/travel_health062308.html
Before You Go
Take an ample supply of medications. Keep prescription and over-the-counter medications in their original packaging to avoid problems with border guards. Carry one or two days' worth of prescription medicine to cover unexpected delays. Consider carrying sunscreen and protection against insects, as well as treatments for the common cold; constipation; cuts, scratches, and burns; diarrhea; heartburn or indigestion; insomnia; motion sickness; allergies; nasal congestion; pain or fever; sore throat; and malaria prevention.
Think about immunizations. Before you travel, contact a travel clinic or your doctor six to eight weeks before you go, to allow time for any vaccinations you may need. This is especially true if you are going to tropical areas or developing countries. Also, check CDC's Web site for information on immunizations for travelers (wwwn.cdc.gov/travel/contentVaccinations.aspx).
Travel Health Insurance.Arrange for private health insurance while you are away, as your provincial/territorial health insurance may not cover you. Your travel agent can advise you on this.
While in Developing Countries
Avoid tap water in all forms. This includes ice, water by the glass or in mixed drinks, and water used when brushing your teeth. In developing countries, water may be contaminated by such unpleasantries as amoebas and other parasites, and the virus that causes hepatitis. Even a small amount of infected water can make you ill.
Drink safe beverages. These include
• Boiled water – one minute of boiling is adequate.
• Hot beverages – these are relatively safe even if full boiling is not assured.
• Bottled water – carbonated water is the best assurance that the container was just opened and not filled at the tap.
• Bottled or canned beverages
• Treated water – commercial iodine or chlorine tablets provide substantial protection if added to tap water and allowed to stand according to the directions.
Avoid raw fruits and vegetables. This includes salads and uncooked vegetables. Eat only food that has been cooked and is still hot, or fruit that has been washed in clean water and that you have peeled. Fruits and vegetables that grow near to the ground are likely to be contaminated by the same organisms as the tap water.
Avoid other foods. These include
• Raw or undercooked meat, poultry, fish and eggs
• Dairy products from small independent vendors
• Food that has been left unrefrigerated, especially food containing meat, poultry, eggs and dairy products
Eat safe foods. These include
• Thoroughly cooked fruits and vegetables
• Fruits with a thick covering (citrus fruits, bananas, and melons), which you peel yourself
• Thoroughly cooked meat, poultry, eggs and fish. (Pork and lamb should be well done; beef can be medium)
• Dairy products from large commercial dairies
Illnesses to Avoid
Diarrhea. The most common cause of tourists' diarrhea can be treated with over-the-counter, "upset-stomach" products. (Buy these before you leave.) Effective drugs that control the frequency of diarrhea include Lomotil (diphenoxylate), lmodium (loperamide), and Kaopectate. Remember that adequate fluid intake is essential to preventing dehydration. Find reliable medical help if you have severe abdominal cramps, severe abdominal pain, high fever, blood or mucus in your stool, and/or severe dehydration.
Respiratory diseases. Many diseases—including influenza, tuberculosis, and diphtheria—are spread through sneezing, coughing, or talking. Consult your physician about testing and immunization.
Mosquito-borne diseases. These include malaria, yellow fever, dengue, and Japanese B encephalitis. To avoid mosquitoes
• Bring plenty of liquid mosquito repellent with at least 30% of the active ingredient Diethyltoluamide (DEET).
• Wear long sleeves and long pants.
• Sleep in a bed protected by mosquito netting, if needed.
Schistosomiasis. Swimmers need to know that many freshwater ponds in South America, Africa, and Asia are infested with a parasite that causes a chronic disease called schistosomiasis. Chlorinated pools and salt water are generally safe from infectious diseases.
Source: FDA (2008).Stay Healthy While Traveling Abroad. Retrieved from http://www.fda.gov/consumer/updates/travel_health062308.html
Sunday, July 13, 2008
How much do you know about Nutrition labeling?
Nutrition labelling regulations were introduced in 2003 and became mandatory for all prepackaged foods on December 12, 2007. If you have medical conditions (such as diabetes) you may probably be aware of the nutrition labeling. It is very important that as consumers we have an informed decision regarding choosing the healthiest and nutritious food products. As we all know that we should choose the lesser salty foods, more fibre intake and foods that are low in saturated and trans fats to keep ourselves healthy. Therefore, we should start to compare the nutrition labeling of similar products before checking out at cashiers. For example, all of the ingredients in a food are listed in descending order by weight. The ingredients present in the greatest amount in a product are listed first. Using the List of Ingredients can help you choose a food product that is beneficial for your health and it can also help you identify allergens.
To test how much you know nutrition information on food labels, click the follow website for a quiz.
http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/cons/inl_quiz_flash-eng.php
How many points you’ve got? Email me!
Sunday, June 29, 2008
Natural Health Products and Medical Devices
The Drug and Drug database were discussed previously. Now We look into Natural Health Products in Canada and find out why and how does Health Canada regulate NHPs. We also take an overview of Medical Devices in Canada.
Natural Health Products
Regulating vitamins and minerals as natural health products brings several advantages to Canadian consumers. The mandatory pre-market review of all natural health products ensures that what is on the label is what is in the bottle, and that health claims are supported by appropriate levels of evidence. Unlike foods, which are limited under the Food and Drug Regulations to diet-related or nutritional content claims, natural health products can make the full range of health claims that consumers and industry have requested, including risk reduction, structure-function and treatment-prevention claims, where sufficient evidence exists. At the same time, the Regulations increase the safety and efficacy of natural health products by requiring clear labelling information, for example on treatment, dosage and health warnings, as well as pre-market review and assessment, which is not generally required for foods. With this framework in place, Health Canada is helping Canadians have access to natural health products that are safe, effective, and of the highest quality.
The Natural Health Products Regulations (the Regulations) came into force on January 1, 2004, and apply to all natural health products (NHPs) as of this date. The Regulations define what NHPs are and set out the requirements for their sale, manufacture, packaging, labelling, importation, distribution, and storage. This document explains Health Canada's compliance policy with respect to these products. Persons manufacturing, packaging, labelling or importing a NHP before this date, have a transition period two years to comply with the site licence requirements of the Regulations. NHPs with a valid Drug Identification Number (DIN) have six years to obtain a product licence under the Regulations.
This policy explains the compliance approach with respect to NHPs which have not received market authorization by way of a Drug Identification Number (DIN) or an NHP product licence designated on a product label by an NPN number or a Homeopathic Medicine Number (DIN-HM). Any NHPs that have been issued market authorization but otherwise are non-compliant with the Regulations are not within the scope of this policy and will be subject to appropriate actions. The policy does not apply to foods, drugs, and cosmetics, regulated under the Food and Drug Regulations, or veterinary drugs.
Medical Devices Active Licence Listing (MDALL)
MDALL contains product-specific information on all medical devices that are currently licensed for sale in Canada, or have been licensed in the past. This system has been designed to help health care workers, who are contemplating the purchase of a Class II, III or IV medical device, to verify that the manufacturer has an active medical device licence. Since medical device licences can be suspended by Health Canada, cancelled during the annual renewal of licences by Health Canada, or discontinued by the manufacturer, it is important to conduct this verification each time the purchase of a medical device is considered.
To search medical devices used in Canada go to http://205.193.93.51/mdall/
Natural Health Products
Regulating vitamins and minerals as natural health products brings several advantages to Canadian consumers. The mandatory pre-market review of all natural health products ensures that what is on the label is what is in the bottle, and that health claims are supported by appropriate levels of evidence. Unlike foods, which are limited under the Food and Drug Regulations to diet-related or nutritional content claims, natural health products can make the full range of health claims that consumers and industry have requested, including risk reduction, structure-function and treatment-prevention claims, where sufficient evidence exists. At the same time, the Regulations increase the safety and efficacy of natural health products by requiring clear labelling information, for example on treatment, dosage and health warnings, as well as pre-market review and assessment, which is not generally required for foods. With this framework in place, Health Canada is helping Canadians have access to natural health products that are safe, effective, and of the highest quality.
The Natural Health Products Regulations (the Regulations) came into force on January 1, 2004, and apply to all natural health products (NHPs) as of this date. The Regulations define what NHPs are and set out the requirements for their sale, manufacture, packaging, labelling, importation, distribution, and storage. This document explains Health Canada's compliance policy with respect to these products. Persons manufacturing, packaging, labelling or importing a NHP before this date, have a transition period two years to comply with the site licence requirements of the Regulations. NHPs with a valid Drug Identification Number (DIN) have six years to obtain a product licence under the Regulations.
This policy explains the compliance approach with respect to NHPs which have not received market authorization by way of a Drug Identification Number (DIN) or an NHP product licence designated on a product label by an NPN number or a Homeopathic Medicine Number (DIN-HM). Any NHPs that have been issued market authorization but otherwise are non-compliant with the Regulations are not within the scope of this policy and will be subject to appropriate actions. The policy does not apply to foods, drugs, and cosmetics, regulated under the Food and Drug Regulations, or veterinary drugs.
Medical Devices Active Licence Listing (MDALL)
MDALL contains product-specific information on all medical devices that are currently licensed for sale in Canada, or have been licensed in the past. This system has been designed to help health care workers, who are contemplating the purchase of a Class II, III or IV medical device, to verify that the manufacturer has an active medical device licence. Since medical device licences can be suspended by Health Canada, cancelled during the annual renewal of licences by Health Canada, or discontinued by the manufacturer, it is important to conduct this verification each time the purchase of a medical device is considered.
To search medical devices used in Canada go to http://205.193.93.51/mdall/
Wednesday, June 25, 2008
Fish and Omega-3
What is the theory behind the possible benefits of fish oil?
Omega-3 fats can act as anticoagulants and reduce the chance of blood clot formation, which means a reduced risk of heart attack. They also have anti-flammatory properties, and inflammation is being increaingly implicated in many diseases, including heart disease.
A British trial, for example, showed that heart patients advised to eat two servings of oily fish a week, or to take daily fish oil capsules for two years, had a significantly lower death rate then patients who were told to increase their fibre intake and reduce fat consumption. An Italian study of over 2,800 heart attack survivors also showed that fish oil capsules providing 850 milligrams each EPA and DHA dramatically reduced the incidence of death in the first nine months following a heart attack.
So what is our bottom line here?Two fish meals a week with emphasis on salmon, sardines, herring and mackerel are likely to do more good than harm. Why a question of harm? Because fish can be contaminated with methyl mercury, PCBs and dixoins, all of which can present a risk to health. That's why pregnant women and young children are advised to avoid shark, swordfish, fresh and frozen tuna, king mackerel and tilefish, the ones most likely to be contaminated, and limit others to about 350grams (12 ounces) a week. Eating this much is a great idea. A study in The Lancet showed that pregnant women who consumed about 300 grams of fish or seafood a week gave birth to children with higher tested IQ scores.
For days when fish cannot be consumed, supplements may be appropriate. The fish oil used should be tested for mercury, lead, PCB, and other heavy metals. The benefits are likely to be worthwhile, and the benefits may not be restricted to the brain or the heart. Several studies have shown that eating fish twice a week can reduce the risk of macular degeneration, the leading cause of age-related blindness.
source:
BBC News (2007). Fish oil urged for heart patients. Retrieved from http://news.bbc.co.uk/1/hi/health/6676999.stm
Schwarcz, J. (2007). An apple a day. Toronto: HarperCollins.
Omega-3 fats can act as anticoagulants and reduce the chance of blood clot formation, which means a reduced risk of heart attack. They also have anti-flammatory properties, and inflammation is being increaingly implicated in many diseases, including heart disease.
A British trial, for example, showed that heart patients advised to eat two servings of oily fish a week, or to take daily fish oil capsules for two years, had a significantly lower death rate then patients who were told to increase their fibre intake and reduce fat consumption. An Italian study of over 2,800 heart attack survivors also showed that fish oil capsules providing 850 milligrams each EPA and DHA dramatically reduced the incidence of death in the first nine months following a heart attack.
So what is our bottom line here?Two fish meals a week with emphasis on salmon, sardines, herring and mackerel are likely to do more good than harm. Why a question of harm? Because fish can be contaminated with methyl mercury, PCBs and dixoins, all of which can present a risk to health. That's why pregnant women and young children are advised to avoid shark, swordfish, fresh and frozen tuna, king mackerel and tilefish, the ones most likely to be contaminated, and limit others to about 350grams (12 ounces) a week. Eating this much is a great idea. A study in The Lancet showed that pregnant women who consumed about 300 grams of fish or seafood a week gave birth to children with higher tested IQ scores.
For days when fish cannot be consumed, supplements may be appropriate. The fish oil used should be tested for mercury, lead, PCB, and other heavy metals. The benefits are likely to be worthwhile, and the benefits may not be restricted to the brain or the heart. Several studies have shown that eating fish twice a week can reduce the risk of macular degeneration, the leading cause of age-related blindness.
source:
BBC News (2007). Fish oil urged for heart patients. Retrieved from http://news.bbc.co.uk/1/hi/health/6676999.stm
Schwarcz, J. (2007). An apple a day. Toronto: HarperCollins.
Sunday, June 15, 2008
NPN, DIN-HM and DIN
This week we will discuss what is drug according to Health Canada and what are NPN, DIN-HM and DIN.
Health Canada plays an active role in ensuring that we have access to safe and effective drugs and health products. The Department strives to maintain a balance between the potential health benefits and risks posed by all drugs and health products.
What is Drug?
Under the Food and Drugs Act, a drug includes any substance or mixture of substances manufactured, sold or represented for use in:
1. the diagnosis, treatment, mitigation or prevention of a disease, disorder or abnormal physical state, or its symptoms, in human beings or animals;
2. restoring, correcting or modifying organic functions in human beings or animals; or
3. disinfection in premises in which food is manufactured, prepared or kept.
NPN vs. DIN-HM vs. DIN
Natural Product Number (NPN): is an eight digit numerical code following the acronym NPN assigned to each natural health product approved to be marketed under the Natural Health Products Regulations.
Homeopathic Medicine Number (DIN-HM): is an eight (8) digit numerical code following the acronym DIN-HM assigned to each homeopathic medicine approved to be marketed under the Natural Health Products Regulations.
Drug Identification Number (DIN):
A DIN is an eight (8) digit numerical code preceded by the prefix DIN which is assigned to each drug product marketed under or in accordance with the Food and Drugs Act and Food and Drug Regulations. Toothpaste and sunblock are under this category and have DINs
Drug Product Database
The DPD contains product specific information on drugs approved for use in Canada. The database is managed by Health Canada and includes human pharmaceutical and biological drugs, veterinary drugs and disinfectant products. It contains approximately 23,000 products which companies have notified Health Canada as being marketed.
Information available in the database includes the following parameters:
1. Brand Name
2. Drug Identification Number (DIN)
3. Company
4. Active Ingredient(s)
5. Route of Administration
6. Product Monograph (PM)
7. Pharmaceutical Form
8. Package Sizes
9. Therapeutic Classification (AHFS and ATC)
10. Active Ingredient Group (AIG) Number
11. Pharmaceutical Standard
12. Veterinary Species
Drug Product Database http://www.hc-sc.gc.ca/dhp-mps/prodpharma/databasdon/index-eng.php
go to "DPD online query" at the bottom
Health Canada plays an active role in ensuring that we have access to safe and effective drugs and health products. The Department strives to maintain a balance between the potential health benefits and risks posed by all drugs and health products.
What is Drug?
Under the Food and Drugs Act, a drug includes any substance or mixture of substances manufactured, sold or represented for use in:
1. the diagnosis, treatment, mitigation or prevention of a disease, disorder or abnormal physical state, or its symptoms, in human beings or animals;
2. restoring, correcting or modifying organic functions in human beings or animals; or
3. disinfection in premises in which food is manufactured, prepared or kept.
NPN vs. DIN-HM vs. DIN
Natural Product Number (NPN): is an eight digit numerical code following the acronym NPN assigned to each natural health product approved to be marketed under the Natural Health Products Regulations.
Homeopathic Medicine Number (DIN-HM): is an eight (8) digit numerical code following the acronym DIN-HM assigned to each homeopathic medicine approved to be marketed under the Natural Health Products Regulations.
Drug Identification Number (DIN):
A DIN is an eight (8) digit numerical code preceded by the prefix DIN which is assigned to each drug product marketed under or in accordance with the Food and Drugs Act and Food and Drug Regulations. Toothpaste and sunblock are under this category and have DINs
Drug Product Database
The DPD contains product specific information on drugs approved for use in Canada. The database is managed by Health Canada and includes human pharmaceutical and biological drugs, veterinary drugs and disinfectant products. It contains approximately 23,000 products which companies have notified Health Canada as being marketed.
Information available in the database includes the following parameters:
1. Brand Name
2. Drug Identification Number (DIN)
3. Company
4. Active Ingredient(s)
5. Route of Administration
6. Product Monograph (PM)
7. Pharmaceutical Form
8. Package Sizes
9. Therapeutic Classification (AHFS and ATC)
10. Active Ingredient Group (AIG) Number
11. Pharmaceutical Standard
12. Veterinary Species
Drug Product Database http://www.hc-sc.gc.ca/dhp-mps/prodpharma/databasdon/index-eng.php
go to "DPD online query" at the bottom
Monday, June 9, 2008
2007/2008 Human Development Index rankings
United Nations Development Programme (UNDP) is the UN's global development network, an organization advocating for change and connecting countries to knowledge, experience and resources to help people build a better life.
The Human Development Report (HDR) was first launched in 1990 with the single goal of putting people back at the center of the development process in terms of economic debate, policy and advocacy.
The HDI – human development index – is a summary composite index that measures a country's average achievements in three basic aspects of human development: health, knowledge, and a decent standard of living. Health is measured by life expectancy at birth; knowledge is measured by a combination of the adult literacy rate and the combined primary, secondary, and tertiary gross enrolment ratio; and standard of living by GDP per capita (PPP US$). The HDI was created to re-emphasize that people and their capabilities should be the ultimate criteria for assessing the development of a country, not economic growth.
There are 177 locations for evaluation in 2007/2008 by UNDP, and the rankings are listed on the website http://hdr.undp.org/en/statistics/
Australia ranked 3
Canada ranked 4
United States ranked 12
Hong Kong SAR ranked 21
Singapore ranked 25
China ranked 81
Source: United Nations Development Programme(n.d.). 2007/2008 Human Development Index rankings. Retrieved from http://hdr.undp.org/en/statistics/
The Human Development Report (HDR) was first launched in 1990 with the single goal of putting people back at the center of the development process in terms of economic debate, policy and advocacy.
The HDI – human development index – is a summary composite index that measures a country's average achievements in three basic aspects of human development: health, knowledge, and a decent standard of living. Health is measured by life expectancy at birth; knowledge is measured by a combination of the adult literacy rate and the combined primary, secondary, and tertiary gross enrolment ratio; and standard of living by GDP per capita (PPP US$). The HDI was created to re-emphasize that people and their capabilities should be the ultimate criteria for assessing the development of a country, not economic growth.
There are 177 locations for evaluation in 2007/2008 by UNDP, and the rankings are listed on the website http://hdr.undp.org/en/statistics/
Australia ranked 3
Canada ranked 4
United States ranked 12
Hong Kong SAR ranked 21
Singapore ranked 25
China ranked 81
Source: United Nations Development Programme(n.d.). 2007/2008 Human Development Index rankings. Retrieved from http://hdr.undp.org/en/statistics/
Sunday, June 1, 2008
Answers
1. Flax is an excellent source of omega-3 fats and it is best to consume ground flax seeds
2. True - pomegranate and blueberries have demonstrated health benefits such as lowering cholesterol
3. True - grapefruit juice is shown to alter the effect of some medications so talk to your pharmacist
4. Yes, what they say is true, avoid trans fats, which may also impair your memory alongside your arteries
5. White sugar is alright in moderate amounts they say
6. Yes, cinnamon is showing signs in studies of reducing blood glucose levels and cholesterol
source:Schwarcz, J. (2005). Let them eat flax. Toronto: ECW.
2. True - pomegranate and blueberries have demonstrated health benefits such as lowering cholesterol
3. True - grapefruit juice is shown to alter the effect of some medications so talk to your pharmacist
4. Yes, what they say is true, avoid trans fats, which may also impair your memory alongside your arteries
5. White sugar is alright in moderate amounts they say
6. Yes, cinnamon is showing signs in studies of reducing blood glucose levels and cholesterol
source:Schwarcz, J. (2005). Let them eat flax. Toronto: ECW.
Friday, May 23, 2008
Let's play a game
Let's play a game....I'll list some common scientific thoughts and you tell me which ones are fact or fiction:
1. Flax seeds are good for you and have medicinal properties
2. pomegranate and blueberries should be consumed because of their antioxidant cancer fighting properties
3. I shouldn't take grapefruit juice with my medications
4. Trans fats are bad for me
5. white sugar is not a good sweetener
6. Cinnamon is good for your health
Answers will be posted next week.
source:Schwarcz, J. (2005). Let them eat flax. Toronto: ECW.
1. Flax seeds are good for you and have medicinal properties
2. pomegranate and blueberries should be consumed because of their antioxidant cancer fighting properties
3. I shouldn't take grapefruit juice with my medications
4. Trans fats are bad for me
5. white sugar is not a good sweetener
6. Cinnamon is good for your health
Answers will be posted next week.
source:Schwarcz, J. (2005). Let them eat flax. Toronto: ECW.
Monday, May 19, 2008
Be careful of supplements over-consumption
Some known risks of nutrients consumed at excessive potencies are:
Folic acid: Intakes higher than 1 milligram a day may mask symptoms of vitamin B12 deficiency while pernicious anemia caused by the deficiency progresses undetected.
Iron: As few as six high-potency iron tablets could seriously injure a child weighing 22 pounds or less. Iron is the most common cause of U.S. child poisoning deaths, causing about 2,000 poisonings a year,mainly in young children taking their mothers' prenatal supplements.
Niacin: High intakes can damage the liver and cause severe gastrointestinal problems.
Selenium: High intakes can damage tissue, especially in tissues or organs where selenium concentrates. Toxicity depends on the chemical form and the selenium content of the foods eaten and has occurred with high intakes after a few weeks.
Vitamin A: Continuous high intakes can cause headaches, liver damage (including cirrhosis), bone damage, diarrhea, and, during pregnancy, birth defects.
Vitamin B6: High intakes can cause bone pain, muscle weakness,numbness, or other symptoms of nerve disorder.
Vitamin C: Very high intakes can cause diarrhea and may cause urinary tract problems.
Vitamin D: Continuous high intakes can cause kidney damage and bone deformity.
source:FDA (n.d.)Dietary Supplements: Making Sure Hype Doesn't Overwhelm Science Retrieved from http://www.fda.gov/bbs/topics/CONSUMER/CON00259.html
source:FDA (n.d.)Dietary Supplements: Making Sure Hype Doesn't Overwhelm Science Retrieved from http://www.fda.gov/bbs/topics/CONSUMER/CON00259.html
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