Ethnic minorities in England at higher risk of heat-related deaths, says study
A study, published in BMJ Public Health, is the first of its kind to assess the role of socio-environmental factors in the risk of heat-related deaths.
Previous figures from the University College London (UCL) found almost 600 people were expected to die in the heatwave that took place in early June across England, with more than 10,000 people having died prematurely in summer heatwaves between 2020 and 2024.
The report analysed the records of more than 430,000 patients across England who died between 2016 and 2020, and used relative effect modification, or REM, which indicates whether a risk, such as dying due to extreme heat, affects some groups more than others.
If the REM is 1, it means both groups are affected the same while if higher than 1, the group being compared is more affected.
The study found that black people had a REM index of 1.27, and for Asian people it was 1.1, meaning that the effect of heat on the risk of dying was 27% higher for black people compared with their white counterparts, and 10% higher for people from an Asian background.
This data suggests heat has a more harmful impact on these groups, possibly due to differences in housing, access to cooling, underlying health issues or other social and economic factors that all affect health outcomes more generally.
People in the two most deprived groups across England had a higher risk of a heat-related death than their counterparts from the two least deprived groups. The study did not find a significant association with the middle groups of deprivation.
'These findings provide important further evidence on the role of climate change in exacerbating existing health inequalities,' said Dr Ross Thompson, principal environmental public health scientist at theUKHSA and lead author of the study.
He added: 'Despite increases in heat-related deaths in England in recent years, there are still gaps in our knowledge around the risk that extreme heat presents to each individual, which hinders targeted prevention, and so these findings enhance our understanding.
'These findings will help the healthcare sector in developing strategies to identify and subsequently prioritise patients at the highest risk during heat events, and it is vital that we work with our partners to capitalise on these insights to protect those in need as extreme heat becomes more common.''
Sign up to First Edition
Our morning email breaks down the key stories of the day, telling you what's happening and why it matters
after newsletter promotion
Figures show there were 2,985 excess heat deaths recorded in England after the heatwaves of 2022, when temperatures reached in excess of 40C. Heat deaths across England and Wales are expected to rise in the coming years, and scientists say 30,000 people a year could die from heat-related causes by the 2070s.
Prof Lea Berrang Ford, the head of the UKHSA Centre for Climate and Health Security, said that it was clear that even with adaptation, heat-related deaths across the UK would increase due to climate change and an ageing population.
'Of particular importance is the distinction identified in this study between clinical vulnerability and risk,' she added. 'When identifying those most at risk, these findings highlight the need to take into account a number of contextual factors … which will have important implications for how patients are prioritised by clinicians during periods of heat in the future.''
Matthew Bazeley-Bell, the deputy chief executive of the Royal Society for Public Health, said: 'The climate crisis is a public health crisis and this alarming research underpins the need for urgent action. As well as reducing emissions, it is vital that policymakers put robust plans in place to protect communities that are disproportionately impacted by rising temperatures.'
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Independent
an hour ago
- The Independent
Eating fewer ultra-processed foods could boost weight loss, trial suggests
Eating minimally processed foods and avoiding ultra processed foods (UPFs) could help people lose twice as much weight, a new trial has found. Sticking to meals cooked from scratch could also help curb food cravings, researchers suggest. UPFs include the likes of processed meals, ice cream, crisps, some breakfast cereals, biscuits and fizzy drinks. They tend to have high levels of saturated fat, salt and sugar, as well as additives and ingredients that are not used when people cook from scratch, like preservatives, emulsifiers and artificial colours and flavours. The trial, led by experts at University College London (UCL) and University College London Hospitals NHS Foundation Trust (UCLH), involved 55 people split into two groups. Half were given an eight-week diet plan comprising minimally processed foods, such as overnight oats and spaghetti bolognese, while the other half were given foods like breakfast oat bars or lasagne ready meals. After completing one diet, the groups then switched. Researchers matched the two diets nutritionally on levels of fat, saturated fat, protein, carbohydrates, salt and fibre using the Eatwell Guide, which outlines recommendations on how to eat a healthy, balanced diet. Dr Samuel Dicken, of the UCL Centre for Obesity Research and UCL department of behavioural science and health, said: 'Previous research has linked ultra-processed foods with poor health outcomes. 'But not all ultra-processed foods are inherently unhealthy based on their nutritional profile.' He said the main aim of the study was to explore the role of food processing and how it impacts weight, blood pressure, body composition and food cravings. Some 50 people completed the trial, with both groups losing weight. However, those on the minimally processed diet lost more weight (2.06%) compared to the UPF diet (1.05% loss). The UPF diet also did not result in significant fat loss, researchers said. Dr Dicken said: 'Though a 2% reduction may not seem very big, that is only over eight weeks and without people trying to actively reduce their intake. 'If we scaled these results up over the course of a year, we'd expect to see a 13% weight reduction in men and a 9% reduction in women on the minimally processed diet, but only a 4% weight reduction in men and 5% in women after the ultra-processed diet. 'Over time this would start to become a big difference.' Those on the trial were also asked to complete questionnaires on food cravings before and after starting the diets. Those eating minimally processed foods had less cravings and were able to resist them better, the study suggests. However, researchers also measured others markers like blood pressure, heart rate, liver function, glucose levels and cholesterol and found no significant negative impacts of the UPF diet. Professor Chris van Tulleken, of the UCL division of infection and immunity and UCLH, said: 'The global food system at the moment drives diet-related poor health and obesity, particularly because of the wide availability of cheap, unhealthy food. 'This study highlights the importance of ultra-processing in driving health outcomes in addition to the role of nutrients like fat, salt and sugar.' The Eatwell Guide recommends the average woman should consume around 2,000 calories a day, while an average man should consume 2,500. Both diet groups had a calorie deficit, meaning people were eating fewer calories than what they were burning, which helps with weight loss. However, the deficit was higher from minimally processed foods at around 230 calories a day, compared with 120 calories per day from UPFs. Professor Rachel Batterham, senior author of the study from the UCL centre for obesity research, said: 'Despite being widely promoted, less than 1% of the UK population follows all of the recommendations in the Eatwell Guide, and most people stick to fewer than half. 'The normal diets of the trial participants tended to be outside national nutritional guidelines and included an above average proportion of UPF, which may help to explain why switching to a trial diet consisting entirely of UPF, but that was nutritionally balanced, resulted in neutral or slightly favourable changes to some secondary health markers. 'The best advice to people would be to stick as closely to nutritional guidelines as they can by moderating overall energy intake, limiting intake of salt, sugar and saturated fat, and prioritising high-fibre foods such as fruits, vegetables, pulses and nuts. 'Choosing less processed options such as whole foods and cooking from scratch, rather than ultra-processed, packaged foods or ready meals, is likely to offer additional benefits in terms of body weight, body composition and overall health.' Commenting on the study, Tracy Parker, nutrition lead at the British Heart Foundation, said: 'These findings support what we have long suspected – that the way food is made might affect our health, not just the nutrients it contains. 'The way this study was designed means it is more reflective of real-world conditions than previous research on ultra-processed foods. 'Unlike earlier observational studies, this was a randomised controlled trial where participants were provided with all their meals, and the diets were carefully matched to meet the Eatwell Guide – this allowed researchers to isolate the effect of food processing itself, making it more likely that the differences seen after eight weeks were due to how the food in their diets was processed, not just what was in it. 'Completely cutting UPFs out of our diets isn't realistic for most of us, but including more minimally processed foods – like fresh or home cooked meals – alongside a balanced diet could offer added benefits too. 'Mediterranean-style diets, which include plenty of minimally or unprocessed foods such as fruit, vegetables, fish, nuts and seeds, beans, lentils and wholegrains, have consistently been shown to reduce our risk of heart attacks and strokes.'
North Wales Chronicle
an hour ago
- North Wales Chronicle
Eating fewer ultra-processed foods could boost weight loss, trial suggests
Sticking to meals cooked from scratch could also help curb food cravings, researchers suggest. UPFs include the likes of processed meals, ice cream, crisps, some breakfast cereals, biscuits and fizzy drinks. They tend to have high levels of saturated fat, salt and sugar, as well as additives and ingredients that are not used when people cook from scratch, like preservatives, emulsifiers and artificial colours and flavours. The trial, led by experts at University College London (UCL) and University College London Hospitals NHS Foundation Trust (UCLH), involved 55 people split into two groups. Half were given an eight-week diet plan comprising minimally processed foods, such as overnight oats and spaghetti bolognese, while the other half were given foods like breakfast oat bars or lasagne ready meals. After completing one diet, the groups then switched. Researchers matched the two diets nutritionally on levels of fat, saturated fat, protein, carbohydrates, salt and fibre using the Eatwell Guide, which outlines recommendations on how to eat a healthy, balanced diet. Dr Samuel Dicken, of the UCL Centre for Obesity Research and UCL department of behavioural science and health, said: 'Previous research has linked ultra-processed foods with poor health outcomes. 'But not all ultra-processed foods are inherently unhealthy based on their nutritional profile.' He said the main aim of the study was to explore the role of food processing and how it impacts weight, blood pressure, body composition and food cravings. Some 50 people completed the trial, with both groups losing weight. However, those on the minimally processed diet lost more weight (2.06%) compared to the UPF diet (1.05% loss). The UPF diet also did not result in significant fat loss, researchers said. Dr Dicken said: 'Though a 2% reduction may not seem very big, that is only over eight weeks and without people trying to actively reduce their intake. 'If we scaled these results up over the course of a year, we'd expect to see a 13% weight reduction in men and a 9% reduction in women on the minimally processed diet, but only a 4% weight reduction in men and 5% in women after the ultra-processed diet. 'Over time this would start to become a big difference.' Those on the trial were also asked to complete questionnaires on food cravings before and after starting the diets. Those eating minimally processed foods had less cravings and were able to resist them better, the study suggests. However, researchers also measured others markers like blood pressure, heart rate, liver function, glucose levels and cholesterol and found no significant negative impacts of the UPF diet. Professor Chris van Tulleken, of the UCL division of infection and immunity and UCLH, said: 'The global food system at the moment drives diet-related poor health and obesity, particularly because of the wide availability of cheap, unhealthy food. 'This study highlights the importance of ultra-processing in driving health outcomes in addition to the role of nutrients like fat, salt and sugar.' The Eatwell Guide recommends the average woman should consume around 2,000 calories a day, while an average man should consume 2,500. Both diet groups had a calorie deficit, meaning people were eating fewer calories than what they were burning, which helps with weight loss. However, the deficit was higher from minimally processed foods at around 230 calories a day, compared with 120 calories per day from UPFs. Professor Rachel Batterham, senior author of the study from the UCL centre for obesity research, said: 'Despite being widely promoted, less than 1% of the UK population follows all of the recommendations in the Eatwell Guide, and most people stick to fewer than half. 'The normal diets of the trial participants tended to be outside national nutritional guidelines and included an above average proportion of UPF, which may help to explain why switching to a trial diet consisting entirely of UPF, but that was nutritionally balanced, resulted in neutral or slightly favourable changes to some secondary health markers. 'The best advice to people would be to stick as closely to nutritional guidelines as they can by moderating overall energy intake, limiting intake of salt, sugar and saturated fat, and prioritising high-fibre foods such as fruits, vegetables, pulses and nuts. 'Choosing less processed options such as whole foods and cooking from scratch, rather than ultra-processed, packaged foods or ready meals, is likely to offer additional benefits in terms of body weight, body composition and overall health.' Commenting on the study, Tracy Parker, nutrition lead at the British Heart Foundation, said: 'These findings support what we have long suspected – that the way food is made might affect our health, not just the nutrients it contains. 'The way this study was designed means it is more reflective of real-world conditions than previous research on ultra-processed foods. 'Unlike earlier observational studies, this was a randomised controlled trial where participants were provided with all their meals, and the diets were carefully matched to meet the Eatwell Guide – this allowed researchers to isolate the effect of food processing itself, making it more likely that the differences seen after eight weeks were due to how the food in their diets was processed, not just what was in it. 'Completely cutting UPFs out of our diets isn't realistic for most of us, but including more minimally processed foods – like fresh or home cooked meals – alongside a balanced diet could offer added benefits too. 'Mediterranean-style diets, which include plenty of minimally or unprocessed foods such as fruit, vegetables, fish, nuts and seeds, beans, lentils and wholegrains, have consistently been shown to reduce our risk of heart attacks and strokes.'
Leader Live
an hour ago
- Leader Live
Eating fewer ultra-processed foods could boost weight loss, trial suggests
Sticking to meals cooked from scratch could also help curb food cravings, researchers suggest. UPFs include the likes of processed meals, ice cream, crisps, some breakfast cereals, biscuits and fizzy drinks. They tend to have high levels of saturated fat, salt and sugar, as well as additives and ingredients that are not used when people cook from scratch, like preservatives, emulsifiers and artificial colours and flavours. The trial, led by experts at University College London (UCL) and University College London Hospitals NHS Foundation Trust (UCLH), involved 55 people split into two groups. Half were given an eight-week diet plan comprising minimally processed foods, such as overnight oats and spaghetti bolognese, while the other half were given foods like breakfast oat bars or lasagne ready meals. After completing one diet, the groups then switched. Researchers matched the two diets nutritionally on levels of fat, saturated fat, protein, carbohydrates, salt and fibre using the Eatwell Guide, which outlines recommendations on how to eat a healthy, balanced diet. Dr Samuel Dicken, of the UCL Centre for Obesity Research and UCL department of behavioural science and health, said: 'Previous research has linked ultra-processed foods with poor health outcomes. 'But not all ultra-processed foods are inherently unhealthy based on their nutritional profile.' He said the main aim of the study was to explore the role of food processing and how it impacts weight, blood pressure, body composition and food cravings. Some 50 people completed the trial, with both groups losing weight. However, those on the minimally processed diet lost more weight (2.06%) compared to the UPF diet (1.05% loss). The UPF diet also did not result in significant fat loss, researchers said. Dr Dicken said: 'Though a 2% reduction may not seem very big, that is only over eight weeks and without people trying to actively reduce their intake. 'If we scaled these results up over the course of a year, we'd expect to see a 13% weight reduction in men and a 9% reduction in women on the minimally processed diet, but only a 4% weight reduction in men and 5% in women after the ultra-processed diet. 'Over time this would start to become a big difference.' Those on the trial were also asked to complete questionnaires on food cravings before and after starting the diets. Those eating minimally processed foods had less cravings and were able to resist them better, the study suggests. However, researchers also measured others markers like blood pressure, heart rate, liver function, glucose levels and cholesterol and found no significant negative impacts of the UPF diet. Professor Chris van Tulleken, of the UCL division of infection and immunity and UCLH, said: 'The global food system at the moment drives diet-related poor health and obesity, particularly because of the wide availability of cheap, unhealthy food. 'This study highlights the importance of ultra-processing in driving health outcomes in addition to the role of nutrients like fat, salt and sugar.' The Eatwell Guide recommends the average woman should consume around 2,000 calories a day, while an average man should consume 2,500. Both diet groups had a calorie deficit, meaning people were eating fewer calories than what they were burning, which helps with weight loss. However, the deficit was higher from minimally processed foods at around 230 calories a day, compared with 120 calories per day from UPFs. Professor Rachel Batterham, senior author of the study from the UCL centre for obesity research, said: 'Despite being widely promoted, less than 1% of the UK population follows all of the recommendations in the Eatwell Guide, and most people stick to fewer than half. 'The normal diets of the trial participants tended to be outside national nutritional guidelines and included an above average proportion of UPF, which may help to explain why switching to a trial diet consisting entirely of UPF, but that was nutritionally balanced, resulted in neutral or slightly favourable changes to some secondary health markers. 'The best advice to people would be to stick as closely to nutritional guidelines as they can by moderating overall energy intake, limiting intake of salt, sugar and saturated fat, and prioritising high-fibre foods such as fruits, vegetables, pulses and nuts. 'Choosing less processed options such as whole foods and cooking from scratch, rather than ultra-processed, packaged foods or ready meals, is likely to offer additional benefits in terms of body weight, body composition and overall health.' Commenting on the study, Tracy Parker, nutrition lead at the British Heart Foundation, said: 'These findings support what we have long suspected – that the way food is made might affect our health, not just the nutrients it contains. 'The way this study was designed means it is more reflective of real-world conditions than previous research on ultra-processed foods. 'Unlike earlier observational studies, this was a randomised controlled trial where participants were provided with all their meals, and the diets were carefully matched to meet the Eatwell Guide – this allowed researchers to isolate the effect of food processing itself, making it more likely that the differences seen after eight weeks were due to how the food in their diets was processed, not just what was in it. 'Completely cutting UPFs out of our diets isn't realistic for most of us, but including more minimally processed foods – like fresh or home cooked meals – alongside a balanced diet could offer added benefits too. 'Mediterranean-style diets, which include plenty of minimally or unprocessed foods such as fruit, vegetables, fish, nuts and seeds, beans, lentils and wholegrains, have consistently been shown to reduce our risk of heart attacks and strokes.'
