Unemployment increases chances of heart attacks

Updated 21 November 2012

Unemployment increases chances of heart attacks

CHICAGO: Unemployment hurts more than your wallet — it may damage your heart. That’s according to a study linking joblessness with heart attacks in older American workers. The increased odds weren’t huge, although multiple job losses posed as big a threat as smoking, high blood pressure and other conditions that are bad for the heart.
The researchers analyzed data on more than 13,000 US men and women aged 51 to 75 taking part in an ongoing health and retirement survey partly sponsored by the National Institute on Aging. Since 1992, participants have been interviewed every two years about their employment and health.
The new analysis has several limitations. The data show periods of unemployment but don’t indicate whether people were fired, laid off, out of work while switching jobs, or had voluntarily left a job. The researchers considered all of these situations “job losses,” but it’s likely the greatest risks for heart attacks were from being fired or laid off, said researcher Matthew Dupre, an assistant professor at Duke University and the lead author. Sarah Burgard, a University of Michigan researcher who has studied the relationship between job loss and health, called the research solid but said it would be important to know the reason for the unemployment.
“There probably are differences in consequences of job loss when it’s voluntary or more or less expected” and when it comes as a sudden shock, said Burgard, who was not involved in the study.
The analysis appears in Monday’s Archives of Internal Medicine. An editorial in the journal says the study adds to decades of research linking job loss with health effects and that research should now turn to examining how and why that happens.
Theories include that the stress of losing a job may trigger a heart attack in people with clogged arteries or heart disease; and that the unemployed lose health insurance and access to medical care that can help keep them healthy, Burgard said.
The analysis covers 1992-2010. Participants were mostly in their 50s at the study’s beginning and were asked about their job history, and about employment status and recent heart attacks at subsequent interviews. People who’d had heart attacks before the study began were excluded.
Nearly 70 percent had at least one job loss, or period of unemployment after working at a job, and at least 10 percent had four or more before and/or during the study period.
There were 1,061 heart attacks during the study. Those with at least one job loss were 22 percent more likely to have a heart attack than those who never lost a job. Those with at least four job losses had a 60 percent higher risk than those with none. Men and women faced equal risks.
Even though the odds linked with job loss weren’t huge, many participants already faced increased other risks for a heart attack because of obesity, high blood pressure or lack of exercise.

“Any significant additional risk is important,” Dupre said.

Inside Fishbone, the latest restaurant from Chef Susy Massetti

Fishbone is by Chef Susy Massetti. (Supplied)
Updated 21 February 2020

Inside Fishbone, the latest restaurant from Chef Susy Massetti

MANAMA: Chef Susy Massetti is a long-established star of the region’s culinary scene — from five-star hotel kitchens in the UAE and Bahrain to her unique concept at Bahrain’s multi-award-winning Masso by Chef Susy Massetti.

Having left Masso just over two years ago, many Gulf foodies were left wondering where she had gone. The answer is Fishbone, a gorgeous spot tucked away in the Novotel Al-Dana Resort, close to town but with a seaside feel, where she has had a hand in everything from the interior setup — even down to the fabric design — to, of course, the kitchen and menu (which, by the way, is not all seafood).

The restaurant has a gorgeous, and uber-romantic, outdoor terrace with liberal sprinkling of fairy lights. (Supplied)

I was lucky enough to try out a selection of chef’s recommendations on a cool evening recently — and no, this is not the customary British obsession with the weather, but an excuse to mention the gorgeous, and uber-romantic, outdoor terrace with its liberal sprinkling of fairy lights. I chose to sit inside because of the chill, but it will surely be warmer soon.

I was by the ceviche, knowing it to be one of Chef Susy’s signature dishes. But, instead, I went with the recommendation of Fishbone’s Poke Bowl — sushi-grade tuna with avocado, red onions, sesame seeds, coriander and black rice, with Asian dressing.

Chef Susy Massetti is a long-established star of the region’s culinary scene. (Supplied)

Firstly, it looks beautiful, with the black rice adding a visual twist. And that same black rice also contributes to the texture mix, slightly rougher and nuttier than its white counterpart. The abundant raw tuna is a fish lover’s dream, fresh and succulent. The flavor additions are a perfect mix, giving just the right piquancy without overpowering the tuna. If you’re not a fan of coriander, don’t feel shy about asking for it to be omitted, the kitchen is very happy to oblige — though you’ll be missing out slightly.

For my main course, I was delighted to discover a whole section of the menu devoted to truffles. In an ‘Every day’s a school day’ moment, Chef Susy informed me that, as well as working with top-quality imports, she’s also a big fan of local truffles. I never even knew such a thing existed. Apparently, in season, the desert sands of Saudi Arabia are abundant with both white and black truffles and they’re particularly plentiful after rainfall.

Fishbone is a gorgeous spot tucked away in the Novotel Al-Dana Resort in Bahrain. (Supplied) 

I chose white truffle risotto. In my view, it’s the ultimate comfort food, and I wasn’t disappointed. The Arborio rice was perfectly cooked — tender and creamy without a hint of stickiness. The generous portion of wafer-thin truffle slices, pungent, and with that unmistakable delicate taste, was the cherry on the cake, so to speak.

Purely in the interests of research, you understand, I went for a second main of Branzino Al Limone — seabass fillet with a classic lemon-and-caper sauce. Delicious! The flesh was that perfect consistency of fall-off-the-fork tender but still firm enough to retain its robust meaty texture and the accompanying sauce demonstrates the skill of the kitchen — the simplest dishes are often the hardest to get right.

In season, the desert sands of Saudi Arabia are abundant with both white and black truffles and they’re particularly plentiful after rainfall. (Supplied)

At this point, I have to confess that I should have taken the advice on the menu: “Life is short, leave space for the cake.” With choices including chocolate toffee pudding with mascarpone cream, strawberries with jaggery and balsamic syrup, and baked yoghurt with fresh berries, I would have been very much in my element. Sadly, I simply could not fit any more in — the price for having two main courses. However, I shall treat my omission as an excuse to return, not that one is needed.

And if you’re in Saudi Arabia, you don’t need to wait for your next trip across the causeway to sample Chef Susy’s culinary creations, as you’ll also find her at the recently launched Eat’sy on the corniche in Alkhobar. I feel a road trip coming on.