With husbands in delivery rooms:

Better parents and better children

Up to now, as a policy Sri Lanka has not permitted officially for husbands to be with their wives at delivery in delivery rooms in the State hospitals but in the Castle Street Maternity Hospital in Colombo where this has been permitted on trial basis for a few years from 1996-70 by its then director Dr. L.A.W. Sirisena to find its beneficial effects on the family as it is happening in the developed world has proved that it results in the same outcome of good parenting, good children and happy homes to the society.

Dr. Sirisena in an interview with the Healthcare on last week said, that this project he initiated had interested the parents who came to Castle Street Hospital.

So much that they had formed an association called “Ma piya sumithuro - friendly parents” to promote this project, and get the Health Ministry to officially approve it, so that it will go to all Maternity hospitals in the country.

Dr. Sirisena said, the Minister had taken this up and had made a statement at a function held in the Southern Province, that he would shortly issue a circular to all maternity hospitals permitting them to allow husbands to be in the delivery rooms of their wives. Dr. Sirisena said this would bring Sri Lanka’s maternity services on par with services in developed countries in the world UK, USA, etc in this respect.

He said in respect of maternal mortality Sri Lanka is on top in having the least death rate in countries in the South East Asian region. Now for the main advantages of the husband’s presence in the delivery suite;

1. Ensures mental balance of the labouring woman. Many a woman is seen crying out in labour; this is not due to the pain alone, but mainly due to fear of a situation not experienced before. A medical attendant on the spot may reassure her but what better person than her life’s partner, whose presence will allay fear and anxiety and make her better prepared for the oncoming delivery.

A frightened and anxious woman is not likely to produce the best uterine contraction needed to push the baby out; this depends on the release of a hormone from the Hypothalamo-Pituitary axis which is invariably influenced by her emotional state.

Thus the presence of the husband, by ensuring her emotional well-being would most likely bring about an enhancing effect on the process of labour, a welcome situation for all parties concerned.

The husband who is on the spot sees the hive of activity that goes on in the labour ward and would see for himself with what diligence the staff looks after his wife. This would not only result in appreciation of the rendered services but also avoid unnecessary petitioning and allegations of neglect or misconduct.

Both the husband and wife would be able to share the joy of the birth, and if the traditional cup of coffee given to the mother is given to the husband too, then they could enjoy a few moments of supreme joy in their lives, sipping the coffee together.

An unforgettable experience of this nature would give them fresh hope and added strength to their bonds of matrimony and shared life as equal partners, both in private and public life. Thus we can surmise the many advantages of enlisting the support of the husband by inviting him into the clinics, counselling sessions and be a helpful partner during delivery.

This is likely to have a snowballing effect on the very fabric of our society resulting in good parents, good children, a pleasant home, a conducive society, and a pleasant, conducive New Land!

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Food allergy uncommon

Itching skin, difficulty breathing, a runny nose and nausea. These are just some of the symptoms that can be caused by food allergies. Yet in most people, these symptoms are due to something else.

Allergies to substances other than foods are far more common than food allergies. Studies show that approximately one in three adults believe they have a food allergy. The reality is that true food allergy affects only one to two per cent of adults and four to six per cent of children.

People tend to diagnose themselves believing they have allergic reactions to certain foods or food ingredients. Unfortunately self-diagnosis of food allergy often leads to unnecessary food restrictions and could lead to nutrient deficiencies especially in children.

What is a food allergy?

A food allergy is an adverse reaction to a food or food component that involves the body’s immune system. The immune system produces large amounts of antibodies to fight against even small amounts of the food or food component that the body is allergic to (the allergen).

This in turn produces histamine and other chemicals that cause symptoms such as a dripping nose, itchy eyes, dry throat, rashes and hives, nausea and diarrhoea.

Is it really an allergy?

True food allergy is quite uncommon, affecting only one to two per cent of adults and four to six per cent of children. Common symptoms of a true food allergy include:

* Hives, itching, a rash or eczema

* Swelling of the lips, face, tongue or other parts of the body

* Wheezing, breathing difficulties or a stuffy nose

* Stomach pain, diarrhoea, nausea or vomiting

* Dizziness, lightheadedness or fainting

* In severe reactions, shock, rapid pulse, a severe drop in blood pressure and loss of consciousness may occur.

What foods can trigger food allergy?

The most common causes of food allergy, accounting for 90 per cent of all food allergies are:

* Cow’s milk

* Wheat

* Egg whites

* Soybeans

* Peanuts

Other common causes are fish, shellfish, tree nuts, beans and corn.

What are the risk factors for developing food allergies?

There are several factors that increase the risk of developing a food allergy.

These include:

Family history - if one of your parents has an allergy, you are twice as likely to develop one.

Age - children are much more likely to have a food allergy than adults are and most food allergies develop in people less than 30 years of age. This is because the digestive system matures with age. Fortunately, most children outgrow their allergy by about age 6 although allergies to nuts and shellfish are more likely to be lifelong.

Food intolerance:

The Copycat

A reaction to a food or food component is more likely to be a food intolerance rather than a true food allergy. Food intolerances do not normally involve the immune system but as they seem to trigger many of the same symptoms, they are often mislabelled as “food allergies’.

The most common symptoms of food intolerance include hives, headaches, mouth ulcers, stomach pains and bowel irritation.

Common mistakes in food intolerance

Fresh and processed foods both contain a range of chemicals - some naturally occurring and others added to the food for quality or food safety reasons. It’s easy to be led astray and blame the wrong food for an allergy or intolerance without realising that it’s something else in the food that’s causing the problem.

The important thing to remember though is that most people consume a wide variety of food additives and ingredients daily with only a very small number being associated with adverse reactions.

Milk

Many people think that milk is bad for people with allergies especially asthma. In fact, this is not usually the case. While some people claim to feel better after cutting milk and milk products out of their diet, it is more likely to be that they suffer from intolerance to amines and they have cut out natural amines found in food such as tasty cheeses.

True milk allergy is an allergic reaction to the protein components of milk. People with milk allergy need to avoid all milk and milk products. In children, the condition is often outgrown. Scientific studies show that milk and milk products do not usually cause stuffy noses and congestion.

Lactose Intolerance

A more common occurrence is lactose intolerance or an inability to digest lactose. Lactose is the natural sugar found in milk and milk products.

An enzyme, lactase, breaks down the lactose in milk into smaller sugars so that it can be more readily digested. If lactose is not broken down, it is fermented by “friendly” bacteria in the small intestine. This can give rise to symptoms such as bloating, diarrhoea and stomach-ache.

Lactose intolerance has been estimated to affect up to 80% of Asians, however in most cases, small amounts of milk

and milk products can be tolerated by people with lactose intolerance especially when they are taken as part of a mixed meal.

Dairy foods made with “friendly” bacterial cultures, such as yoghurts, have most of their lactose broken down by the bacteria and are generally well tolerated by people who are sensitive to lactose.

Many cheeses, especially aged cheeses such as Swiss and cheddar cheeses, have much of the lactose removed and are a valuable source of calcium.

Taking smaller amounts of milk at more frequent intervals and eating milk products as part of a meal are also ways to help include lactose-containing foods in the diets of people who have trouble digesting lactose, ensuring that they get enough calcium in their diet. Courtesy: Food Facts

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Dr. Usuf for Hamburg

Dr. Mass R. Usuf left for Hamburg, Germany on an invitation to participate in the inaugural international conference of Homoeopaths Worldwide.

Dr. Usuf has been the Country Co-ordinator for HM Suisse for over two years in connection with the free homoeopathic medical camps conducted by him and his team of four doctors in the tsunami affected east coast of Sri Lanka where over 20,000 patients have been treated in two years of post-tsunami operations.

After the Hamburg conference he will head the operations of Natural Medicare Sri Lanka which is a Swiss initiative to provide homoeopathic assistance to Sri Lanka.

Dr. Usuf holds a PhD in Palm Diagnosis, deemed to be a first in the world, besides an MD in Acupuncture. He is also a Member of the Foundation for Homoeopathy (Medicina Alternativa) and is also proficient in Magnet therapy, Crymotherapy, Cupping therapy, Uropathy and Bio-chemic medicine.

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New research links lowfat milk to lower risk for heart disease

Grabbing as little as one glass of lowfat or fat free milk could help protect your heart, according to a new study published Thursday in the American Journal of Clinical Nutrition.

Researchers found that adults who had at least one serving of lowfat milk or milk products each day had 37 percent lower odds of poor kidney function linked to heart disease compared to those who drank little or no lowfat milk.

To determine heart disease risk, researchers from several universities in the United States and Norway measured the kidney function of more than 5,000 older adults ages 45 to 84. They tracked eating patterns and tested albumin-to-creatinine ratio ( ACR) — a measure that when too low, can indicate poor kidney function and an extremely high risk for cardiovascular disease.

Researchers found that people who reported consuming more lowfat milk and milk products had lower ACR, or healthier kidney function. In fact, lowfat milk and milk products was the only food group evaluated that on its own, was significantly linked to a reduced risk for kidney dysfunction.

The study authors cited other research suggesting milk protein, vitamin D, magnesium and calcium may contribute to milk’s potential heart health benefits.

An overall healthy diet, including lowfat milk and milk products, whole grains, fruits and vegetables was also associated with a benefit — 20 percent lower ACR or healthier kidney function. -Xinhua