From weather-triggered migraines to a first-of-its-kind COVID-19 prevention drug, here are today’s health headlines.
CLEVELAND — Researchers at the University of Cincinnati and the Icahn School of Medicine at Mount Sinai have discovered two weather The patterns most likely to trigger headaches: Incoming cold fronts and the summer high-pressure system known as the Bermuda High. Studies have also found that preventive medication can significantly reduce weather-related headaches. If storms frequently trigger your illness, it’s worth discussing options with your doctor.
The science behind it goes deeper than predictions. cleveland The Clinic explains that sudden changes in air pressure can cause sinus imbalances, and in people who are prone to migraines, this change itself can trigger a migraine attack. Staying hydrated can help, and using a humidifier can reduce stress on the body during pressure changes. In addition to weather, sleep, exercise and stress management all play important roles. If migraines interfere with your daily life, discuss a treatment plan with your doctor.
First drug to prevent exposure to COVID-19
The FDA has approved the first oral antiviral drug designed to prevent COVID-19 after exposure to an infected person. Xocova is a five-day pill regimen approved for use in people ages 12 and older.
The drugmaker says it works by stopping the virus from replicating before symptoms appear.
A movement against ultra-processed food
Researchers and health advocates are launching a movement called “Fed Up” to reduce Americans’ reliance on ultra-processed foods. This work will provide consumers with information and tools to advocate for policy changes in schools and governments.
A new survey shows strong bipartisan support for warning labels, advertising restrictions for children and safety testing of food additives.
Supporters point to studies linking ultra-processed foods to higher rates of obesity, diabetes, heart disease and dementia. Food industry groups say their products meet federal safety standards. The CDC reports that more than half of U.S. adults and 6 in 10 children get most of their calories from ultra-processed foods.
Don’t let food poisoning ruin your picnic
Millions of Americans get sick from food poisoning each year, and summer grilling season increases that risk. A few simple habits can keep your picnic safe.
Always marinate meat in the refrigerator, never at room temperature, and use separate cutting boards and knives for raw meat and vegetables to prevent cross-contamination.
Meat thermometers take the guesswork out of safe cooking. The USDA says steaks and chops need to be 145 degrees, ground meats need to be 160 degrees, and poultry needs to be 165 degrees.
