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Emirates serves over 77 million moreish meals a year

Emirates caters for 490 flights daily, with 149 meals served every minute – totalling an enormous 215,000 meals every day, served across the globe. It takes 1400 dedicated chefs to make these meals, at the vast Emirates Flight Catering Facility in Dubai, and across partner caterers around the world.

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Offering an insight into the vast scale of operation for the world’s largest international airline, Emirates shares some foodie facts about the quantities of gourmet products, dedicated chefs, and attention to detail required to provide fine dining in the sky for more than 77 million customers a year.

Emirates caters for 490 flights daily, with 149 meals served every minute – totalling an enormous 215,000 meals every day, served across the globe. It takes 1400 dedicated chefs to make these meals, at the vast Emirates Flight Catering Facility in Dubai, and across partner caterers around the world.

Over the course of one-year onboard Emirates, customers consumed a wide variety of nutritious and delicious meals from a library of 2,200 varied recipes each month. Balancing essential carbohydrates, proteins and vegetables; Emirates served 6 million kilograms of fresh chicken, 350,000 kilograms of beef, 266,000 kilograms of Atlantic salmon fillets, 2.2 million kilograms of whole potatoes, 1.7 million kilograms of pasteurized eggs and 3.1 million kilograms of freshly baked breads and pastries, as well as thousands of vegan and vegetarian meals.

Elevating Emirates cuisine with epicurean flavor and flair, chefs use a vast array of ingredients to create delectable dishes across all classes. In one year, Emirates’ chefs use more than 938,000 kilograms of fresh cream, 32,000 kilograms of Masala cashew nuts, 98,000 kilograms of fresh strawberries and 42,000 kilograms of salads from Emirates-owned Bustanica – the world’s largest vertical farm. First and Business Class customers appreciating the fine quality of products onboard, consumed 3.5 million single-serve bottles of olive oil and balsamic vinegar from acclaimed Italian artisan Monte Vibiano, 14,000 kilograms of Australian Yarra Valley feta cheese, and dined on 1.2 million beef tenderloin steaks in one year. Meanwhile in First Class, customers enjoying unlimited caviar last year consumed an impressive 10,350 kilograms of the delicacy.

To create dishes rivalling those served at top restaurants, Emirates incorporates world renowned premium ingredients and regional specialties such as truffle, foie gras, black cod, Canadian lobster, corn-fed chicken breast, Japanese nori seaweed, Emirates handmade pasta, sushi and glacier 51 fish. Dishes are further enhanced with gourmet garnishes like Bzar spices from the Gulf, Beurre D’Isigny butter, gold and silver leaf – served on more than 300 Emirates desserts, Himalayan pink salt, saffron and edible flowers for delicate and fragrant presentation.

All of these enable Emirates to offer inflight dining that is unmatched, featuring menus inspired by different cuisines all over the world. For the Filipino palate specifically, Emirates serve a number of Filipino-inspired dishes onboard including bulalo, beef tapa, chicken tocino, bangus sisig, pancit canton, and sticky rice cake with coconut caramel sauce, giving Filipinos a taste of home while away from home, while allowing non-Filipinos to experience what the local cuisine can offer.

On many European routes, Emirates is now treating Economy Class customers to individual pots of Marshfield’s ice-cream, creamy organic ice cream with 60% dairy content from a family farm in the Cotswolds, UK. On routes from Ireland, Emirates serves rich yogurt from Killowen Farm, a single origin dairy yogurt producer.

Even snacks onboard Emirates are elevated and thoughtfully selected. Last year, Emirates customers relished 2 million packages of mixed nuts in various sizes, 250,000 dates, 22,000 kilograms of Kalamata olives and more than 40 million pieces of gourmet chocolate. In addition to a world-class wine selection and exclusive champagne, Emirates customers also drank 1.2 million liters of orange juice, used 2.3 million teabags and 70,300 kilograms of ground coffee.

To complete the fine dining experience and ensure all customers ‘fly better’, Emirates’ world-class cabin crew offer impeccable service and hospitality in the sky. Cabin crew undergo extensive training on service best practices, plating of food, wine pairing recommendations, tea and coffee service including Arabic coffee service, and much more. This is part of the Emirates Hospitality strategy, which is focused on delivering four pillars of service in the sky – excellence, attentiveness, innovation and passion.

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Common drug class may increase risk of heart disease

The risk of cardiovascular disease increased in line with how much anticholinergic medication the participants used each year. Those with the highest exposure had a 71 per cent higher risk of a cardiovascular event than people who did not use anticholinergic medication at all.

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People who use drugs with anticholinergic effects, including certain antidepressants, drugs for urinary incontinence and common antihistamines, are at higher risk of developing cardiovascular disease.

This is shown in a study from Karolinska Institutet published in BMC Medicine.

Anticholinergic drugs reduce the effect of the neurotransmitter acetylcholine and are commonly prescribed to middle-aged and older people. This large group of drugs includes antihistamines used for allergic conditions, anxiety or insomnia, drugs for urinary incontinence, and certain antidepressants, where tricyclic antidepressants have a strong anticholinergic effect, whereas SSRIs have a weaker effect. A high cumulative use of these drugs, referred to as anticholinergic burden (see fact box), has previously been linked to impaired cognitive ability. 

May affect heart regulation 

The new study suggests that the drugs may also affect the parasympathetic nervous system and thereby the regulation of the cardiovascular system. The results show that it may be important to monitor the total drug burden in everyday clinical practice.

The study included more than 500,000 people in Stockholm, Sweden, who were 45 years of age or older and had no prior cardiovascular disease, except for hypertension, at the start of the study. The researchers followed the participants for up to 14 years and analysed how the use of anticholinergic drugs was associated with the development of cardiovascular disease.

“Many of these drugs are used by older people and by people with multiple medical conditions. We wanted to investigate whether the total exposure had any significance for the risk of developing cardiovascular disease over time,” says Nanbo Zhu, postdoctoral researcher at the Department of Neurobiology, Care Sciences and Society, Karolinska Institutet.

71 per cent higher cardiac risk

The study showed that the risk of cardiovascular disease increased in line with how much anticholinergic medication the participants used each year. Those with the highest exposure had a 71 per cent higher risk of a cardiovascular event than people who did not use anticholinergic medication at all. The association was seen for all types of cardiovascular disease but was particularly clear for heart failure and various forms of arrhythmia.

“Our results indicate that the cumulative drug burden can affect heart regulation, not only in the short term but also over the long term. This does not mean that the drugs should always be avoided, but that exposure should be monitored carefully,” says Hong Xu, assistant professor at the Department of Neurobiology, Care Sciences and Society.

The researchers point out that the study is observational, meaning it cannot establish a causal relationship. Other factors, such as underlying diseases, may also influence the associations.

The work was carried out within the Stockholm CREAtinine Measurements project in collaboration between several research groups at Karolinska Institutet and Region Stockholm. The study was funded by the Swedish Research Council, the Center for Innovative Medicine Foundation, and other foundations. Some researchers report assignments for the pharmaceutical industry, which are disclosed in the scientific publication.

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Mindfulness practices found to significantly reduce depression symptoms, especially for those with early-life adversity

Mindfulness interventions help by regulating our emotions better when different challenges come up. For someone who has experienced childhood neglect or abuse, mindfulness training can help us make sense of that and respond skillfully to this moment in time.

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A new study reveals that mindfulness practices may significantly reduce depression symptoms, particularly in people who have experienced early-life adversity, such as childhood abuse and neglect.

Led by Eric Loucks, professor of medicine, epidemiology, and of behavioral and social sciences and director of the Mindfulness Center at Brown, the study enrolled 201 participants, 101 of whom were randomized into the Mindfulness-Based Blood Pressure Reduction Program, while 100 were randomized into an enhanced usual care control, which included home blood-pressure monitors, physician access and health-education materials. Researchers also had a measure of participants’ early-life adversity, particularly their exposure to abuse or neglect.

Loucks and his team followed participants for six months to assess changes in blood pressure, health behaviors and mental health, finding that those in the mindfulness program showed significant improvements in their depression symptoms. Additionally, participants who experienced childhood neglect showed greater improvements in depression symptoms than those who had not. A similar, though less pronounced, trend was observed among people with a history of childhood abuse.

“In this program, that was primarily designed to lower blood pressure while addressing whole-person health, we also saw that mental well-being, particularly around depression symptoms, improved in participants that went through the program,” Loucks said. “The findings suggest that cultivating mindful self-regulation skills–such such as self-awareness, attention control and emotion regulation–may help interrupt maladaptive patterns shaped by past experiences.”

Over the last 15 years, Loucks has been studying social determinants of health such as early-life adversity and its impacts on cardiovascular health, body mass index and blood pressure. “I came to a point where I wanted to not just document it, but do something about it, and I wondered if mindfulness training might help,” he said. “I’d gone through a lot of mindfulness training myself outside of work and started to get trained up in mindfulness programs that are specific to health contexts.”

Loucks began to study the Mindfulness-Based Stress Reduction program, running it through two clinical trials that were funded by the NIH and finding that it reduced blood pressure in both trials. He also wanted to look at the intervention from a whole-person perspective.

“If we look at everyday folks out in the world, those that had exposure to early life adversity, like abuse and neglect, tend to have worse mental health and also worse cardiovascular health,” Loucks said. “Mindfulness interventions help by regulating our emotions better when different challenges come up. For someone who has experienced childhood neglect or abuse, mindfulness training can help us make sense of that and respond skillfully to this moment in time.” 

Loucks discussed this work during a keynote address at the U.S. DOHaD Society this year. “It felt like a coming-home moment to see that this intervention, originally developed to address psychosocial factors that influence health, had even stronger effects among people with early-life adversity, particularly on depression,” he said. “It’s been about a 15-year arc of research that culminated in these findings.”

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High-fiber diet linked to reduced risk of heart disease in night shift workers

A moderate intake of about 19 grams of fibre per day was linked to a lower risk for those who worked night shifts regularly. For those who worked night shifts sporadically, about 15 grams was enough. The current recommendation for adults is about 25 grams of dietary fibre per day.

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People who work at night have a higher risk of coronary artery disease, a type of heart disease. A new study suggests that a higher fibre intake in the diet may help reduce this risk. The study included over 220,000 adults in the UK and is published in the European Journal of Epidemiology.

The human body is built to sleep at night. This means that working during the night goes against this natural pattern, and can place additional strain on the body, including the heart. Previous research has linked night work to an increased risk of coronary artery disease. Since night work is often unavoidable, the researchers wanted to investigate whether certain dietary habits might have a protective effect.

More fibre associated with lower risk

The researchers used data from 220,000 adults in the UK Biobank (2006–2010) and divided the participants into three groups:

  • Day workers
  • Shift workers who worked night shifts sporadically
  • Regular night shift workers

The participants had completed a detailed questionnaire about their dietary habits. During a follow-up after about 12 years, it was found that night shift workers who consumed little fibre in their diet had a higher risk of coronary artery disease than those who consumed more fibre.

“A moderate intake of about 19 grams of fibre per day was linked to a lower risk for those who worked night shifts regularly. For those who worked night shifts sporadically, about 15 grams was enough. The current recommendation for adults is about 25 grams of dietary fibre per day,” says Diana Nôga, lead author and researcher at Uppsala University.

The researchers stress that the figures from the study are not official dietary recommendations. But they do show a pattern in this UK study: a higher dietary fibre intake was linked to a lower risk of heart disease among night shift workers.

“The link between fibre and a lower risk of heart disease is not just because those who eat more fibre generally have a healthier lifestyle. We know this because we adjusted for various lifestyle factors in the analysis. One possible explanation, supported by previous research, is that fibre in the diet can improve intestinal flora and also reduce lipids, which can be particularly good for the heart in people who work at night,” says Christian Benedict, senior author of the study and Professor of Pharmacology at Uppsala University.

Dietary fibre can support heart health

According to the researchers, an increased intake of fibre-rich foods such as whole grains, vegetables, fruit, legumes and lentils may be a simple way to improve heart health for night shift workers. However, this requires that you do not have any medical obstacles to doing this, such as chronic gastrointestinal diseases.

“Dietary changes should be seen as a complement to, not a substitute for, other heart health-promoting habits such as not smoking, remaining physically active, and getting enough sleep,” says Diana Nôga.

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