Health Matters WBOP November 2018 | Page 4

Five ways to reducing your cancer risk this summer Here are some simple ways you can reduce your risk of cancer – especially in the summer months. Every day 60 New Zealanders are diagnosed with cancer. According to the World Health Organisation about half of all cancers could be avoided. What can you do for yourself and your family to reduce the risk of cancer? “Anyone can develop cancer, but there are lots of ways each of us can reduce that risk” says Medical Officer of Health, Dr Phil Shoemack. “Most people know that being smokefree and limiting how much time we spend in the sun reduces the chance of getting cancer. Being a healthy weight , getting some physical activity every day, making some changes to what we eat and not drinking alcohol will also limit our chance of getting a range of different cancers,” adds Dr Shoemack. Your habits today influence your health tomorrow. Choose carefully this summer and you can substantially reduce your risk: • DON’T GO UP IN SMOKE - Tobacco use is the leading single cause of cancer. Worldwide, smoking kills about 6 million people each year. Be smokefree and make sure your home is too. • GO EASY AT THE GRILL - You can reduce your cancer risk by being a healthy weight. A simple tip is to have smaller portions, and stay away from foods that promote weight gain such as sugary drinks and fast food. Eat more fruit and vegetables and limit red meat (beef, pork, lamb, goat) and processed meats (bacon, salami, ham, sausages) as these increase your risk of bowel cancer. SLIP into a long-sleeved shirt and into the shade. Generally, fabrics with a tighter weave and darker colours will give you greater protection from the sun. There are also certain fabrics on the market that have a sun protective factor (SPF) rating. to pre-cook these foods,” he says. “When taking foods off the barbeque, use a clean plate, not the plate which held the raw meat. Also, introduce variety and healthier choices for your family and friends with the addition of options such as barbequed sweet corn, vegetarian kebabs, grilled eggplant or zucchini”. SLOP on plenty of broad-spectrum SPF30+ sunscreen at least 20 minutes before going outdoors. For more information visit www.mpi.govt.nz/nzfoodsafety umbrella, tent or other shelter. Then it’s important to Slip, Slop, Slap and Wrap,” says Dr Phil Shoemack, Medical Officer of Health. SLAP on a hat with a wide-brim or a cap with flaps – more people get sunburned on their face and neck than any other part of the body. WRAP on a pair of wrap-around sunglasses – UV radiation is just as dangerous to eyesight as it is for the skin. Take these precautions especially between 10 am and 4 pm (September to April). For more information about being SunSmart for you and your family visit www. sunsmart.org.nz Taking the barb out of the barbeque this summer What better way to enjoy summer than to eat outdoors? Before you fire up the barbeque and whip up a salad, take a minute to ensure you, your friends and family will be safe from the misery of food poisoning. Every year lots of New Zealanders get foodborne illnesses and many are caused by unsafe food handling practices in the home. Be active for at least 30 minutes every day. • KEEP MOVING – You can reduce your cancer risk by being moderately active for at least 30 minutes every day. Daily walks at the beach here we come! And why not take the whole whanau with you. • LIMIT ALCOHOL - Alcohol causes at least 7 types of cancer, including bowel cancer and breast cancer. Any amount of alcohol increases your cancer risk. The more you drink, the higher the risk. For example, every additional glass of alcohol increases a woman’s risk of getting breast cancer. For more information visit: • www.cancernz.org.nz • www.who.int/cancer/prevention Be safe – be SunSmart! “Whether you go on a picnic, barbeque or camping trip – you’ll be taking your food out of the fridge or freezer. As soon as the temperature of the food begins to rise, bacteria in the food can multiply and this could be a risk,” says Medical Officer of Health, Dr Phil Shoemack. “Unless perishable food is handled properly, it can cause problems so keep hot food HOT and cold food COLD – or don’t keep it at all.” Cleaned the barbeque since last summer? A dirty barbeque is a haven for pests which love to spread bacteria so make sure it has been cleaned before you use it. Your hands and any utensils also need to be cleaned thoroughly (wash for 20 seconds, dry for 20 seconds) before and after preparing food. “Cross contamination from raw to cooked foods is one of the biggest risks,” says Dr Shoemack. “Be careful with knives, cutting boards, hands – anything used for raw and cooked foods and clean them thoroughly when moving from raw to cooked foods.” Preferably use different chopping boards for meat and other food. Sunburn and skin damage is caused by Ultra Violet (UV) rays from the sun and it can lead to skin cancer. This is especially important if you are swimming or near water as the sun’s rays are reflected onto you. So everyone needs to cover-up, especially your children. The golden rule for barbeques is that perishable foods should always be refrigerated until needed, which means removing food from the fridge or chilly bin only when you are ready to cook it on the barbeque. Also remember to ensure food is not packed into a chilly bin while it’s still warm - food cannot cool quickly enough in a chilly bin to prevent bacteria growing. “Firstly, if it’s possible, try to stay out of direct sun during the hours of 10am to 4pm. This is when the sun can do the most damage. Look for natural shade or create your own with an “When cooking, always make sure chicken, pork, sausages and minced products like hamburger patties are cooked until the juices run clear – there should be no hint of pink. It can be better It’s simple – Clean, Cook, Cover, Chill. Survey highlights car dependency Some preliminary findings from a survey looking at travel solutions around the Bay’s two hospital sites have been released. The BOPDHB Travel Plan Survey ran for three weeks in July/August, with a total of 1581 people completing it. Of these, 1180 were BOPDHB employees (representing 35% of staff) and 401 were patients and visitors. The survey gathered base data for travel in and around the BOPDHB’s two hospital sites in Tauranga and Whakatāne. Car dependency was a theme which came through strongly in the survey. 92% of staff commuted by car during an average week and 91% of visitors/ patients travelled to hospital by car. Of those staff members who travelled to work by car, 80% did so as the sole occupants of that vehicle. The survey also revealed that the 1180 staff who answered the survey travelled a combined distance of 25,922 kms to work and home each day. Other sources accessed during the survey showed that around 145 cars per hour come in to the main car parking area at Tauranga Hospital between 8am and 5pm, Monday to Friday. This information will feed into the BOPDHB Travel Plan which is due to be finalised by the end of the year.