Did the Great Recession affect mortality rates in the metropolitan United States? Effects on mortality by age, gender and cause of death

Objectives: Mortality rates generally decline during economic recessions in high-income countries, however gaps remain in our understanding of the underlying mechanisms. This study estimates the impacts of increases in unemployment rates on both all-cause and cause-specific mortality across U.S. metropolitan regions during the Great Recession. Methods: We estimate the effects of economic conditions during the recent and severe recessionary period on mortality, including differences by age and gender subgroups, using fixed effects regression models. We identify a plausibly causal effect by isolating the impacts of within-metropolitan area changes in unemployment rates and controlling for common temporal trends. We aggregated vital statistics, population, and unemployment data at the area-month-year-age-gender-race level, yielding 527,040 observations across 366 metropolitan areas, 2005-2010. Results: We estimate that a one percentage point increase in the metropolitan area unemployment rate was associated with a decrease in all-cause mortality of 3.95 deaths per 100,000 person years (95%CI -6.80 to -1.10), or 0.5%. Estimated reductions in cardiovascular disease mortality contributed 60% of the overall effect and were more pronounced among women. Motor vehicle accident mortality declined with unemployment increases, especially for men and those under age 65, as did legal intervention and homicide mortality, particularly for men and adults ages 25-64. We find suggestive evidence that increases in metropolitan area unemployment increased accidental drug poisoning deaths for both men and women ages 25-64. Conclusions: Our finding that all-cause mortality increased during the Great Recession is consistent with previous studies. Some categories of cause-specific mortality, notably cardiovascular disease, also follow this pattern, and are more pronounced for certain gender and age groups. Our study also suggests that the recent recession contributed to the growth in deaths from overdoses of prescription drugs in working-age adults in metropolitan areas. Additional research investigating the mechanisms underlying the health consequences of macroeconomic conditions is warranted

Effects of Drying and Blanching on the Retention of Bioactive Compounds in Ginger and Turmeric

Ginger and turmeric, members of the Zingiberaceae family, are widely used for their pungent and aromatic flavour in foods and also for their medicinal properties. Both crops are often grown by smallholders in mountain areas on rich former forest soils with no need for fertilizers and pesticides, fulfilling de facto the conditions of organic agriculture. They are consumed fresh or dried. Drying is often performed without taking into account the content of bioactive compounds in the dried product. Various bioactive compounds have been identified in their rhizomes, and their content affects the price of the dried product. Hence, this study focused on the effects of drying treatments and blanching on the retention of bioactive compounds in the dried products. The bioactive compounds in ginger rhizome (Zingiber officinale Roscoe) are gingerols (particularly 6-gingerol). The drying treatments that were applied to fresh ginger included constant and also changing temperature conditions. Due to the short drying time, 60 °C was the optimal drying temperature to retain 6-gingerol. However, the changing temperature conditions significantly improved the retention of 6-gingerol. As for blanching, it had a significant negative effect on 6-gingerol retention. Turmeric (Curcuma longa) is known for its bright yellow colour and pharmacological properties due to curcumin, a phenolic compound. Drying was performed under constant conditions at 38 °C, 48 °C, 57 °C and 64 °C and a relative humidity of 20% and 40%. Drying at 57 °C with a lower relative humidity was the best drying treatment, yielding the highest amount of curcumin among non-blanched samples. Blanching for 15 min exhibited the highest curcumin yield while blanching for 5 min and 30 min did not have much effect. The findings of this study will benefit the industry in terms of improved quality control and cost reduction