Week 34 of pregnancy reduces breast cancer risk: study

Kosovan girls dressed as ballet dancers hold roses and perform in front of the National Theatre on October 10, 2018 during the International Breast Cancer Awareness Month, to raise awareness on breast cancer and to promote prevention. (AFP)
Updated 24 October 2018
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Week 34 of pregnancy reduces breast cancer risk: study

  • The link between pregnancy and breast cancer risk reduction is well known among medical researchers, who have suggested breast cells fundamentally alter their composition when a woman first falls pregnant and they prepare to produce milk

PARIS: Women’s bodies undergo a “striking” change during a specific week of pregnancy that can significantly reduce their risk of developing breast cancer later in life, scientists said Tuesday.
Previous research has highlighted how women under the age of 30 can reduce their risk of contracting breast cancer later in life by having a baby.
But a new study by experts in Denmark and Norway claims to have identified the precise week of pregnancy when the change occurs.
“If you deliver a child at week 33 you get the child, which is great, but you don’t get the bonus of having a lower risk of breast cancer for the rest of your life,” Mads Melbye, from the University of Copenhagen’s Department of Clinical Medicine and lead study author, told AFP.
“It’s a very distinct change in risk when you go from week 33 to week 34.”
A typical pregnancy lasts 40 weeks and a baby born before 37 weeks is considered premature.
Melbye and his team studied a huge database of nearly four million women in Denmark and Norway stretching back almost 40 years.
It listed the age at which each of them gave birth, how far into a pregnancy each birth occurred and whether or not they contracted breast cancer later in life.
They found that women who gave birth after 34 weeks had an average 13.6 percent lower risk of developing breast cancer compared to women who had no children.
For pregnancies that ended a week earlier, the reduction in risk — while still there — was only 2.4 percent.
Melbye said what changes in women during this vital week of gestation remains a mystery.
“We don’t know what that is, but knowing that you have to get to this point of the pregnancy makes it much easier for researchers to focus because we have to know what happens around that week to understand this,” he said.
He said it may be possible a woman’s body sends a signal after 34 weeks of pregnancy to boost immunity against environmental causes of breast cancer.
“To the best of our knowledge it must have something to do with a specific biological effect that the cells reach at 34 weeks.”

The link between pregnancy and breast cancer risk reduction is well known among medical researchers, who have suggested breast cells fundamentally alter their composition when a woman first falls pregnant and they prepare to produce milk.
But Melbye and his team found that a second or third pregnancy of at least 34 weeks reduced the risk of breast cancer even further.
This held true even in women who experienced stillbirths after 34 weeks, meaning the change is unlikely to be linked to breastfeeding.
Authors of the study, published in the journal Nature Communications, said it would allow scientists to better probe the link between pregnancy and breast cancer risk by focusing on a narrow window during which the “striking” change occurs.
Although the reduction of risk is dramatic, there’s a catch: researchers found that the additional protection against breast cancer only comes in women under 30.
“It’s not only the first childbirth; every childbirth has its own reduction in breast cancer risk but there’s a trick to this: You have to have your kids before you turn 29,” said Melbye.
“Because after that age there’s no extra bonus in breast cancer risk (reduction).”


Chef couple wins many hearts by giving international dishes a Saudi twist

Budoor Al-Solami, left, and Waleed Moathen have recreated many dishes and desserts such as muffins with dates and tahini. (Photos/Supplied)
Updated 17 November 2018
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Chef couple wins many hearts by giving international dishes a Saudi twist

  • The chef duo started their YouTube channel ‘Saa’widha’ just five months ago

JEDDAH: Budoor Al-Solami, 26, and Waleed Moathen, 28, started their YouTube channel “Saa’widha” (to turn it Saudi) under the cooking channel Atyab Tabkha just five months ago.
Atyab Tabkha is sponsored by digital media company Diwanee. All the chef couple’s episodes have been made at Atyab Tabkha’s studio in Dubai.
The couple takes any international dish and give it a Saudi spin. Their creativity and ideas are fun and broad. The couple have recreated many dishes and desserts such as muffins with dates and tahini.
“Usually, it is the international kitchen that receives all the fame and spotlight, and rarely does the Arab or Saudi kitchen have a media presence,” Al-Solami told Arab News. “Which is why we decided to invent something new, merging international kitchens in a Saudi way. Especially because the Saudi kitchen is characterized by its various flavors and high taste,” she added.
To recreate these international dishes with Saudi flavors, the couple use Saudi spices and agricultural products “produced by our country such as dates, local meat and the unique Taif flowers,” said Moathen.
Al-Solami works at a five-star hotel and Moathen is an executive chef at a restaurant. Leading such busy lives, the couple still manage to find a balance between their jobs and their channel.
“The nature of our job requires us to work for long hours, sometimes 12 hours in a day. For this reason we decided, with the agreement of the company, that we film our episodes during our vacation days.”
The channel came to fruition when Diwanee was looking for Saudi chefs.
“They contacted me. They wanted to create a regular cooking show just like any other cooking show, then Waleed and I thought of how we can change the idea of traditional cooking and shows, and we wanted to put the Saudi kitchen in our show. This is how ‘Saa’widha’ was created,” according to Al-Solami.
“And this was how we came up with many ideas such as the Saudi sushi, and Waleed came up with vegan ice cream with Saudi ingredients such as almond coffee. We even made focaccia bread and muffins with a Saudi twist,” she explained.

Working is fun
Working together is fun and full of surprises, said Moathen. “When we cook, we really enjoy it and we share new ideas with each other.”
“Saa’widha,” of course, is displayed in Arabic, but the couple are planning to add subtitles in different languages in their next season. “Especially because we have friends of different nationalities,” explained Moathen.
Their show was warmly received by the Saudi audience, and the two are showered with positive comments under each episode.

 

 “I am very happy to see the interaction of people in the comments, and their kind words and positive support,” said Al-Solami
“I am overjoyed and this encourages me to continue what I love and what the viewers love,” said Moathen.
Al-Solami and Moathen studied tourism and hospitality respectively and wish to open a restaurant chain and culinary school.

Decoder

Almond Coffee

A hot Hejazi beverage traditionally made with milk, ground almonds, rice flour, sugar and cinnamon, and is popular during winter season.