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UK experts join Indian medics to improve care for surgical patients

EXPERTS from the University of Birmingham have joined medical professionals in India to set up an innovative research centre that will help to improve care for surgical patients.

Among the first studies to be launched would be a surgical trial to look at interventions to reduce post-surgical infection.


A study to evaluate the access to healthcare for patients requiring surgery is also included among the list of studies to be conducted in India.

A team from the National Institute for Health Research (NIHR) reached the Christian Medical College and Hospital (CMC) in Ludhiana, north India, as part of the project.

NIHR Global Health Research Unit on Global Surgery (GHRU) expert Dr Dmitri Nepogodiev said: “Each year, 4.2 million people die within 30 days of an operation, half of these deaths occurring in low- and middle-income countries such as India. 

“Surgical Site Infection (SSI) is the most common surgical complication and this workshop represents an important step forward in reducing SSI in India and other countries.

“SSI can have a catastrophic impact on patients in India, driving many people into poverty as they struggle to work and pay healthcare bills.”

Launched with partners from low and middle-income countries, and the Universities of Edinburgh and Warwick, the unit aims to establish hubs and trial centres in India.

The other partner countries will also perform their own clinical research relevant to local populations, while serving global needs.

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Pork fillet costs approximately £20 per kilogram, while beef sells for £80 per kilogram or more

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UK shoppers swap beef for pork as prices soar 27 per cent

Highlights

  • Beef price inflation hits 27 per cent while pork remains fraction of the cost at £20/kg vs £80/kg.
  • Waitrose reports 16 per cent rise in pork mince sales as families adapt recipes.
  • Chicken and pork mince volumes surge 65.6 per cent and 36.6 per cent respectively as cheaper protein alternatives.
British shoppers are increasingly swapping beef for pork in dishes like spaghetti bolognese as beef prices continue their steep climb, new retail data reveals. The latest official figures show beef price inflation running at 27 per cent, prompting consumers to seek more affordable alternatives.
Waitrose's annual food and drink report indicates customers are now buying pork cuts typically associated with beef, including T-bone steaks, rib-eye cuts and short ribs.

The cost difference is substantial. Pork fillet costs approximately £20 per kilogram, while beef sells for £80 per kilogram or more, according to Matthew Penfold, senior buyer at Waitrose. He describes pork as making a "massive comeback but in a premium way".

The supermarket has recorded notable changes in shopping patterns, with recipe searches for "lasagne with pork mince" doubling on its website and "pulled pork nachos" searches rising 45 per cent. Sales of pork mince have increased 16 per cent compared to last year as home cooks modify family favourites.

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