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21st November, 2017
Health Ministry defines maximum permissible limits of antibiotics in food animals
 
Antibiotic resistance has become a major public health threat worldwide. Use of antibiotics in food animals is emerging as a major cause of emergence of antibiotic resistance. The WHO has also recently published guidelines recommending farmers and the food industry to stop using antibiotics routinely to promote growth and prevent disease in healthy animals.
 
The Ministry of Health and Family Welfare has notified amendment to Food Safety & Standards (Contaminants, Toxins & Residues) Regulations, 2011 on 7th November, 2017.
 
Now called the Food Safety and Standards (Contaminants, toxins and Residues) Amendment Regulations, 2017, the notification contains maximum permissible limits of various antibiotics in meat and meat products including chicken. Maximum permissible limits of 37 antibiotics and 67 other veterinary drugs are prescribed for chicken.
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Circadian blood pressure patterns and blood pressure control in patients with chronic kidney disease.
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Association between Gestational Diabetes and Incident Maternal CKD.
 
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a. Hemiplegia
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Inspirational Story 1: Bank account
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Indians consume less of fruits and vegetables
Eating patterns are a primary reason for increase in non-communicable diseases
 
New Delhi, 20 November 2017: As per a recent nation-wide study that assessed urban nutrition, it has been found that Indians consume far less than the recommended amounts of several micro-nutrients and vital vitamins, despite the food diversity that exists in the country. Statistics indicate that the recommended dietary intake of green-leafy vegetables is 40g/CU/day. However, it is only 24g/CU/day in the country. The average intake of cereals and millets was found to be 320g/CU/day. The intake of pulses and legumes was about 42g/CU/day.
 
The beneficial effects of fruits and vegetables on health are well-recognized. And, several studies have established the advantages of eating a fruit and vegetable-rich diet.
People who eat more fruits and vegetables are 42% less likely to be at risk of heart failure than those who consumed fewer plant-based foods.[2] Eating plenty of fruits and vegetables, cutting down on salt, and maintaining a healthy weight are all important parts of a balanced diet that can help lower the risk of heart disease and stroke as also other non-communicable diseases such as type 2 diabetes.
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