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The Independent
3 hours ago
- Health
- The Independent
The simple test that could predict how long you will live
A new study published in the European Journal of Preventive Cardiology explored whether a simple sitting-rising test could predict premature deaths. Researchers tested 4,282 adults aged 46-75 in Rio de Janeiro, Brazil, from 1998 to 2023, to evaluate non-aerobic physical fitness, including muscle strength, flexibility, and balance. The test required participants to sit and rise from the floor without using support from hands, elbows, or knees, with points deducted for any assistance or loss of balance. The study concluded that non-aerobic physical fitness, as assessed by this test, was a significant predictor of natural and cardiovascular mortality. After about 12 years, participants with a perfect 10 score had a 3.7 per cent death rate, while those scoring 0-4 points showed a dramatically higher death rate of 42.1 per cent.
Times
9 hours ago
- Health
- Times
Which cooking oil is the healthiest — olive, avocado or coconut?
If you're not sure which are the healthiest oils and fats to use in your cooking, you are not alone. With conflicting studies being published as to which is best, along with heated debate on social media, it's no surprise that we're confused. So which should you opt for? Seed oils such as sunflower, safflower and corn oil have recently come in for particular criticism, with influencers using the hashtags seedoils and seedoilfree branding them as unhealthy, even toxic, and blaming them for driving up rates of obesity and disease. Donald Trump's health secretary, Robert F Kennedy Jr, has suggested that Americans are being 'unknowingly poisoned' by seed oils. But experts aren't convinced. This criticism of seed oils rests on theirhigh content of omega-6 polyunsaturated fatty acids, including one called linoleic acid. In theory, larger amounts of omega-6 fatty acids compared to lower levels of anti-inflammatory omega-3 fatty acids contribute to inflammation in the body that is linked to disease. However, according to Philip Calder, a professor in nutritional immunology at the University of Southampton, 'it is a hypothetical argument' without scientific backing. 'People have talked [online] about the fact that seed oils can be pro-inflammatory but there isn't any evidence in humans that it is the case,' Calder says. • Read more expert advice on healthy living, fitness and wellbeing That's not all. Last month a study in the European Journal of Clinical Nutrition suggested that a daily intake of 5g of butter was associated with lower levels of type 2 diabetes, a risk factor for heart disease. But a larger recent investigation involving over 200,000 participants and published in the Jama Internal Medicine journal suggested that butter is the baddie, and a higher intake is linked to a 15 per cent increased risk of premature death. In that paper a consumption of plant oils such as olive, canola and soybean was associated with a 16 per cent lower risk of early death, particularly from cardiovascular disease and cancer. Last month a study of almost 2500 people in the European Journal of Clinical Nutrition suggested that a daily intake of 5g of butter was associated with lower levels of type 2 diabetes, a risk factor for heart disease. But a larger recent investigation involving over 200,000 participants and published in the JAMA Internal Medicine journal suggested that butter is the baddie, a higher intake of it linked to a 15 increased risk of premature that paper a consumption of plant oils such as olive, canola and soybean oil was associated with a 16 per cent lower risk of early death, particularly from cardiovascular disease and cancer. Even olive oil, often hailed as the healthiest of all oils, is not without its critics. This week scientists at the University of Oklahoma College of Medicine announced in the journal Cell Reports that a high-fat diet containing relatively large amounts of oleic acid — a fatty acid found in olive, sunflower and many other plant-based oils — could spur the body into making more fat cells. Michael Rudolph, an author of the paper and assistant professor of biochemistry and physiology at Oklahoma, said the take-home message from his study is to aim for moderation and variety of fats in the diet. 'Relatively balanced levels of oleic acid seem to be beneficial, but higher and prolonged levels may be detrimental,' Rudolph says. So which to choose? We asked the experts for their advice. Healthy fats are an important part of a healthy diet, but you can still get too much of a good thing. The government recommends that total fat intake — including all plant oils — should not make up more than 35 per cent of our total daily calories. 'Oils, even the healthy ones, are energy dense, meaning they provide a lot of calories in a small amount,' says Bahee Van de Bor, a dietician and spokesperson for the British Dietetic Association. 'Cooking with a small splash is good and that can help the absorption of fat-soluble vitamins from vegetables, but there's no need to pour a lot of oils into or onto food.' Just two tablespoons of oil provides about 28g of fat and 238 calories which, if consumed in addition to your regular energy intake, won't be kind to the waistline in the longer term. 'Maintaining a healthy weight is important for reducing the risk of heart disease and type 2 diabetes, and promoting healthy ageing,' Van de Bor says. 'So keep an eye on overall fat intake.' Seed oils are a sub-group of plant oils extracted from the seed rather than the fruit of a plant. They are rich in unsaturated fats — including both monounsaturated and polyunsaturated fats — which are beneficial for heart health when used in place of saturated fats. They also contain the omega-6 fat linoleic acid, an essential fatty acid, meaning our bodies need it but can't make it on their own, so we need to get it in the diet. • Is your heart at risk from fatty muscles? 'Some concerns raised about seed oils relate to the potential for high omega-6 intake which may promote inflammation,especially if intake of anti-inflammatory omega-3 fatty acids in the diet is low,' Van de Bor says. 'However, large reviews and well-conducted studies haven't found any consistent evidence of harmful effects of seed oils.' In fact, using seed oils as part of a balanced diet is a healthy move. 'Linoleic acid is actually very important for the skin and for controlling cholesterol,' Calder says. 'Seed oils also contain tocopherols, which are antioxidants, and other phytochemicals such as phytosterols that can also help to lower blood fats.' Of more concern is not the oils themselves, but how they're used. Calder says the polyunsaturated fatty acids in seed oils are very prone to damage from high heat and seed oils shouldn't be used for frying or reused for cooking. Likewise, when seed oils are incorporated into ultra-processed foods, their health impact can shift. 'Seed oils are not the enemy,' Calder says. 'Balance in any diet is important.' Nut oils, such as walnut, macadamia and almond, share some similarities with seed oils — both are sources of unsaturated fats, which support heart health. However, their fatty acid profiles differ. For example, almond and hazelnut oils are rich in monounsaturated fats, while flaxseed and sunflower oils are higher in polyunsaturated fats, including omega-3 and omega-6. Both monounsaturated and polyunsaturated fats are considered heart-healthy, and Van de Bor says there's no need to favour one over the other. The British Heart Foundation recommends including a variety of unsaturated fats in a healthy diet. 'Nut oils offer a favourable balance of polyunsaturated fats, including both omega-6 and the plant-based omega-3 fat alpha-linolenic acid (ALA),' Van de Bor says. 'This balance may help support the body's ability to convert ALA into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the longer-chain omega-3s involved in reducing inflammation and supporting brain and heart health.' Rhiannon Lambert, a registered nutritionist and the author of The Science of Nutrition, says unrefined peanut oil is good for adding to sauces or as a dressing, whereas the refined version can be cooked at high temperatures and used for frying. All types of olive oil are relatively high in beneficial monounsaturated fatty acids — about 75 per cent by volume — which has been shown to help lower your 'bad' low-density lipoprotein (LDL) cholesterol when substituted for saturated fats. But with extra virgin olive oil — the purest, most antioxidant-packed variety — you get some further health benefits, although you do of course pay more. Cold-pressed extra virgin olive oil is considered the gold standard because it is pressed from ripe olives and processed without high heat or chemicals, preserving many of the polyphenol compounds found in the plant. Virgin olive oil is similar but mechanically extracted from the plant. 'Of the other types, olive oil or pure olive oil are typically a blend of refined olive oil with a small amount of virgin or extra virgin oil added back for flavour,' Lambert says. 'And the term 'light' olive oil, which refers to its mild taste and lighter colour, not to reduced calories or fat, is more refined and processed, but still has health benefits.' In theory, the higher concentrations of polyphenols in extra virgin olive oil may provide extra antioxidant and disease fighting benefits, although there is no clear evidence that it has greater disease-fighting effects than other types. All fats have a smoke, or burn, point, the temperature at which they begin to degrade and produce unwanted chemical byproducts that affect both the health profile and flavour of the oil. For decades it was thought that olive oil was best served cold, drizzled over salads, but Van de Bor says the idea that it shouldn't be heated is a misconception. 'In fact, extra virgin olive oil is stable enough for most everyday cooking methods like roasting, sautéing or pan-frying,' she says. 'It contains natural antioxidants and polyphenols that help to protect it during heating, and its smoke point of around 190–210C is well above typical cooking temperatures used at home.' More refined olive oils, including those labelled 'light' or just 'olive oil', tend to have a higher smoke point because they contain fewer impurities. 'Although they have less of the flavour and antioxidants of extra virgin olive oil, it makes them a bit better suited for higher-heat cooking like stir-frying,' Lambert says. • How to pick the best olive oil: what the experts look for Taking daily shots of two tablespoons of olive oil is a wellness trend said to bring health benefits ranging from improved digestion to complexion. Beyoncé, Gwyneth Paltrow and Jennifer Lopez are among those extolling its virtues on social media, with Goldie Hawn reportedly drinking olive oil before going to bed. If you can bear to drink it, is it worth it? 'Olive oil has health benefits, but taking shots of it rather than incorporating it into meals doesn't offer added benefits,' Lambert says. 'It's much better to add olive oil into meals where it can complement other foods, supporting absorption of fat-soluble vitamins and adding to overall nutrient diversity.' Avocado oil is considered an elixir for health, providing vitamin E, lutein for eye health and beneficial plant polyphenols and carotenoids,but it does come with a hefty price tag. A small 2017 study in the Journal of Functional Foods did show that swapping butter for avocado oil helped to lower blood fats and cholesterol levels, although it looked at people who were given the equivalent of a fry-up for breakfast and the removal of some saturated fat — the butter — in place of any plant oil might have provided the same benefits. Lambert says it's a good choice for cooking at temperatures of 200C or higher. 'Avocado oil has a higher smoke point at 250C than extra virgin olive oil so is useful for deep-frying, pan-frying and stir-frying,' she says. 'But in health terms it's probably no better for you than olive oil.' A few years ago coconut oil was on everyone's shopping list due to its unique flavour and list of purported health benefits. It contains high levels of medium-chain triglycerides (MCTs) which have a different chemical structure to other fats, and because they are quickly absorbed by the body are thought to promote satiety and, in turn, prevent the storage of body and belly fat. However, MCTs are also a form of saturated fat, the type linked in many studies to increased LDL cholesterol, a risk factor for heart disease. In 2020, a review of 16 papers published in the American Heart Association's journal Circulation concluded that regular 'consumption of coconut oil results in significantly higher LDL cholesterol' than other plant oils. As a consequence, it began to fall out of favour. So, should we avoid it? 'Current evidence suggests that coconut oil may have a neutral effect on blood cholesterol — not as harmful as butter, but not as beneficial as oils rich in unsaturated fats, such as olive or rapeseed oil,' Van de Bor says. 'This doesn't mean you need to avoid coconut oil entirely, and using it occasionally when baking or sautéing foods is fine.' The latest study suggesting we revert to 5g daily of butter to reduce the risk of type 2 diabetes and heart disease may have raised hope among butter-lovers, but Van de Bor says we should still eat it sparingly. 'Broader and more robust evidenceconsistently supports choosingunsaturated plant-based oilsover butter for long-term health,' she says. 'Larger and more robust studies such as the JAMA Internal Medicine paper earlier this year underpin this by showing that replacing butter with unsaturated plant oilscan reduce the risk of early death by around17 per cent.' Butter isn't off-limits then, but shouldn't be seen as a health food. 'Use it occasionally, but not in place of healthier plant oils,' she says. Calder says olive oil is his staple at home. 'But rapeseed or canola is not bad at all as it has a mix of healthy plant fatty acids and is quite a balanced provider of omega-6 and omega-3 fatty acids,' he says. Van de Bor also has rapeseed oil and olive oil on standby for everyday use. 'For salads, I sometimes reach for walnut oil, especially when making my own dressings,' she says. 'And I do use coconut oil occasionally, particularly if I'm making homemade granola, as I simply enjoy the flavour.' Lambert, who also favours olive oil, says variety is key. 'Flaxseed or linseed oil is one of the richest sources of ALA, a plant-based omega-3, although it's not recommended for cooking at high temperatures due to its low smoke point,' she says. 'And sunflower oil, rich in omega-6 polyunsaturated fatty acids, can also be part of a healthy balanced diet when minimally processed versions are used.'
The Independent
12 hours ago
- Health
- The Independent
How long will you live? This exercise test may have the answer
A new study has shown how a simple exercise could predict natural and cardiovascular causes of death. Researchers wanted to see whether non-aerobic physical fitness, assessed by a sitting-rising test, could predict premature deaths in middle-aged and older people, and on Wednesday, their results were published in the European Journal of Preventive Cardiology. They tested the theory on 4,282 adults aged 46-75 years from 1998 to 2023. Most of the participants, 68 percent, were men. 'None of them presented relevant physical or clinical limitations for fitness testing,' researchers said. All of the participants performed a sitting-rising test to evaluate the main components of non-aerobic physical fitness, which are muscle strength/power, flexibility, balance and body composition. The test was simple, yet not necessarily easy. Participants had to sit and rise from the floor without other body parts such as hands, elbows or knees touching the floor. Their instructions were as follows: ''Without worrying about the speed of movement, try to sit and then rise from the floor, using the minimum support that you believe is needed,'' the study's authors wrote. If participants used any extremities for support, they'd lose points. They also needed to steady themselves as a perceived partial loss of balance would knock down their score. Researchers found that non-aerobic physical fitness 'was a significant predictor' of natural and cardiovascular mortality in the participants. After following up with patients about 12 years later, researchers found there were 665 deaths due to natural causes. Those who scored a perfect 10 points on the sitting-rising test had death rates of 3.7 percent. Death rates tripled to 11.1 percent for people with a score of 8 points and 'dramatically increased' by 42.1 percent for those with a score of 0 to 4 points, according to researchers. The study was done at a private clinic in Rio de Janeiro, Brazil, and most of the participants 'belonged to upper socioeconomic and education strata of the country.'
Libya Observer
12 hours ago
- Business
- Libya Observer
Libya's Foreign Ministry protests Greek bid round for hydrocarbon exploration south of Crete
The Ministry of Foreign Affairs of Libya's Government of National Unity has expressed deep concern over a report in the European Journal stating that Greek authorities have launched an international bidding round for hydrocarbon exploration and exploitation permits in maritime areas south of Crete—some of which lie within contested zones with Libya. In a statement issued Thursday, the ministry condemned the move as a clear violation of Libya's sovereign rights, stressing its full reservation and outright objection to any exploratory or drilling activities in these areas without prior legal understanding that respects international law. The ministry emphasized that Libya has always sought to make the Mediterranean Basin a space for cooperation, peace, and shared development among all coastal states, warning that unilateral actions will only lead to greater tension and complications. The statement concluded by urging Greek authorities to act responsibly, take into account the deep historical ties between the two nations, and prioritize constructive dialogue and negotiation as the only viable path toward fair and lawful solutions that safeguard the interests of all parties involved. Tags: Ministry of Foreign Affairs Greece
Libya Review
21 hours ago
- Business
- Libya Review
Libya Accuses Greece of Violating Maritime Sovereignty
On Thursday, Libya's Ministry of Foreign Affairs and International Cooperation voiced strong objection to Greece's recent decision to open an international tender for hydrocarbon exploration in areas of the Mediterranean Sea claimed by both countries. In an official statement, the ministry expressed 'deep concern' over an announcement published in Issue No. 3335 of the European Journal on June 12, 2025, which detailed Greece's plans to issue exploration and drilling licenses in waters south of Crete. Libya maintains that some of the maritime zones identified in the Greek tender fall within contested boundaries that remain unresolved between the two states. According to the ministry, the move represents a 'clear violation of Libya's sovereign rights' and is unacceptable in the absence of prior legal agreements between the two nations. The statement emphasized that Libya is committed to resolving maritime disputes through dialogue and mutual respect, grounded in international law. It warned that unilateral actions such as Greece's could increase tension and complicate already sensitive regional dynamics. 'Libya has consistently advocated for the Mediterranean to be a space of cooperation, peace, and shared development among all neighboring countries,' the statement read. 'Unilateral decisions only deepen divisions and risk destabilizing the region.' The ministry urged the Greek government to act responsibly and take into account the long-standing ties between the two countries. It called on Athens to prioritize constructive negotiations and legal frameworks as the only sustainable path toward a fair resolution. This diplomatic protest comes amid ongoing friction over maritime claims in the Eastern Mediterranean, where energy exploration has become a source of growing contention. Libya's 2019 maritime agreement with Turkey and Greece's separate arrangements with regional partners have further complicated the geopolitical landscape. Tags: DrillingGreecelibyaMediterranean SeaOil Exploration
