Amid coronavirus pandemic, a healthy heart is more crucial than ever

CVD, including heart disease and stroke, is the world’s number-one killer, claiming more than 17.9 million lives each year. (AFP)
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Updated 30 September 2020
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Amid coronavirus pandemic, a healthy heart is more crucial than ever

  • World Heart Day on Sept. 29 is intended to remind people worldwide to pause and re-evaluate their lifestyle
  • Fearing they will catch COVID-19, many heart-attack and stroke sufferers are wrongly avoiding hospital visits

DUBAI: Observed each year on Sept. 29, World Heart Day was created to make people aware that cardiovascular disease (CVD) is the planet’s leading cause of death.

This year, with the coronavirus disease (COVID-19) killing more than 91,224 people worldwide so far, the message that people should take responsibility for their heart health has greater meaning than ever before.

According to the World Heart Federation, which launched World Heart Day in 2000, CVD, including heart disease and stroke, is the world’s number-one killer, claiming more than 17.9 million lives each year.

Of these deaths, 80 percent are caused by coronary heart diseases (heart attacks) and cerebrovascular diseases (strokes), mostly affecting people in low and middle-income countries. These diseases also account for nearly half of all deaths by non-communicable diseases (NCD).

Across the Arab region, neglect of heart health is cause for growing concern.




Indian nursing students hold placards on the occasion of World Heart Day during a public awareness event in Amritsar. (AFP)

Poor dietary habits and environmental conditions in fast-growing urban settings mean that even children in the Arab Gulf region are at higher risk of developing CVDs than those in other Arab states.

Take Saudi Arabia, for example. About 5 to 6 percent of the population suffer from CVD, with diabetes and hypertension considered the most common risk factors, according to Dr. Mohammed Balghith, associate professor at King Saud bin Abdul Aziz University for Health Sciences and interventional cardiologist at the National Guard Hospital.

“Many people live a sedentary lifestyle, which means that smoking, obesity and hyperlipidaemia (high levels of cholesterol) are major contributors for people at high cardiovascular risk,” Balghith told Arab News.

The World Health Organization estimates that 54 percent of deaths from NCDs in the Eastern Mediterranean region are caused by CVDs. It attributes the prevalence of such diseases to diabetes, hypertension and the alarming rise of obesity in the GCC, especially among children.

These numbers are even more worrying when one considers the potential long and short-term effects of COVID-19 on the heart, brain and lungs.

Although many claims about the disease still lack definitive proof, multiple studies have concluded that people with CVDs are more vulnerable to developing severe forms of COVID-19.

“One of the unintended consequences of COVID-19 is that people suffering heart attacks and strokes delay seeking medical help in Saudi Arabia,” said Balghith.




Dr. Mohammed Balghith, associate professor at King Saud bin Abdul Aziz University for Health Sciences and interventional cardiologist at the National Guard Hospital.

“We have noticed a decrease in the number of patients with CVDs during the current pandemic as a result of the lockdowns and because so many patients are afraid of visiting the hospital during this time. This is very alarming because delaying medical help can result in even worse outcomes.”

Cardiac death is largely preventable if an individual experiencing a heart attack is taken to hospital in time for treatment, said Balghith.

“It is truly disheartening to see this … especially since the risk of death from an untreated heart attack is 10 times higher than from COVID-19,” he added.

This trend leads to “an unnecessary loss of life,” he said, while urging heart patients in Saudi Arabia to visit their local hospital, where the risk of COVID-19 infection has been minimized for heart attack and stroke patients.




Air pollution and smoking remain major predictors of an increase in early cardiovascular diseases worldwide. (AFP)

However, despite increased efforts to spread awareness about the nature of heart diseases during the pandemic, many people are skipping voluntary visits to the hospital.

To be certain, research on the effects of COVID-19 on the heart is still a work in progress.

“Data is still early but studies have shown that three-fourths of people infected with COVID-19 have residual changes on cardiac magnetic resonance imaging, even though they may have been minimally symptomatic,” Dr. Stephen Kopecky, cardiologist at the Mayo Clinic, told Arab News.

While the long-term impacts of COVID-19 remain “unknown,” Kopecky said the virus could manifest in the heart by causing myocarditis (injury to muscles tissues of the heart), pericarditis and decreased left ventricular systolic function, with arrhythmia identified as a secondary effect.

“The primary effects of COVID-19 are on the lungs, but due to hypoxia (a lack of oxygen), the heart is stressed, and Type 2 myocardial infarctions can occur,” he said.

The good news is that COVID-19 is not guaranteed to cause heart conditions in all recovering patients.

In fact, with the exception of specific cases where patients are susceptible to heart problems caused by common risk factors or genetics, heart health is largely dependent on lifestyle.

“Lifestyle, lifestyle, lifestyle,” said Kopecky, emphasizing the importance of diet and exercise in healthy living.

“The first contributor to heart disease is diet. Intake of processed foods has increased over the past two decades,” he said, pointing in particular to processed fats and carbohydrates.

The second main contributor to cardiovascular disease is a lack of physical activity, with many jobs outside the home likely to be sedentary with increased screen time and little or no vigorous activity, he said.




Dr. Stephen Kopecky, cardiologist at the Mayo Clinic.

Moreover, air pollution and smoking remain major predictors of an increase in early cardiovascular diseases worldwide, despite a slight reduction in cigarette use reported in economically advanced countries.

“Diet and physical activity, avoidance of smoking, and maintenance of normal weight is key to maintaining a healthy heart. Also, stress reduction, adequate sleep and limited alcohol intake is extremely helpful,” Kopecky said.

His advice on World Heart Day coincides with a wider global campaign called #UseHeart, launched to encourage individuals, families, communities and governments to participate in activities that help them take charge of their heart health and spread awareness.

The campaign also supports the unified pledge made by world leaders in 2012 to reduce global mortality from NCDs by 25 percent before 2025.

Non-communicable diseases that lead to cardiovascular disease include obesity, Type 2 diabetes, hypertension and hyperlipidemia.

The campaign’s message is particularly crucial in developing countries, where the prevalence of CVDs is growing.

Kopecky said that heart attacks often afflict those active in the workforce, mostly those under the age of 65.

“In economically advanced countries such as the US, the prevalence of cardiovascular disease has remained about the same. But in the last five years, the incidence of cardiovascular events has actually increased somewhat, and lifespan has decreased compared with what was happening previously,” he said, referring to the reduction in CVD events over the last 50 years.

Additionally, Kopecky said that CVDs generally manifest 10 years earlier in men than in women, often affecting men in their late 50s to early 60s, and women in their late 60s to early 70s.

Yet, regardless of gender, age and environment, at least 80 percent of premature deaths from heart disease and stroke can be avoided.

All things considered, healthcare experts insist it is down to individuals making the right lifestyle choices when it comes to what they eat, how often they exercise, and whether they smoke.

• Twitter: @jumana_khamis
 


Where We Are Going Today: ‘UPPER’ – burger spot in Jeddah

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Updated 15 June 2025
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Where We Are Going Today: ‘UPPER’ – burger spot in Jeddah

  • The yellow cheese burger sticks to familiar toppings like iceberg lettuce, grilled onions, and a standard sauce

Located in the Al-Zahra District of Jeddah, UPPER is a burger spot that focuses on a small menu built around quality ingredients and generous portions.

While the menu is limited, the flavors are solid, and the casual setting makes it a decent option for those who enjoy burgers.

The wagyu beef burgers are the main draw. Served on a pretzel bun with either white or yellow cheese, the patties are juicy and well-prepared.

The yellow cheese burger sticks to familiar toppings like iceberg lettuce, grilled onions, and a standard sauce. The white cheese version offers a slightly different mix with baby rocca, onion jam, Dijon pepper sauce, and goat’s cheese.

Chicken options include both crispy and grilled versions. The crispy ones — including zesty and chipotle — come with American cheese and a mildly spicy sauce. The grilled chicken burger is lighter, with Emmental cheese and ranch dressing.

Among the sides, the grilled corn with spiced sour cream sauce stands out, and the fries are crisp and satisfying. Lamb chops are also on the menu, but they feel more like an add-on than a core item.

Desserts like tiramisu and molten chocolate cake are straightforward and familiar.

House-made sauces like the smoky chipotle mayo and zesty lemon sauce add a nice touch. For more, check the location’s Instagram @upper.sa.

 


Where We Are Going Today: ‘Layali Al Iraq’ in Jeddah

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Updated 14 June 2025
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Where We Are Going Today: ‘Layali Al Iraq’ in Jeddah

  • Layali Al Iraq has an enclosed grilling room where the signature grilled carp (shabout) is cooked upright over a fire

Layali Al Iraq restaurant in Jeddah offers authentic Iraqi cuisine in a traditional setting.

The restaurant’s spacious interiors feature classic Iraqi elements including mashrabiya woodwork, stone walls, murals, and a central fountain. Soft Iraqi music adds to the calm atmosphere.

While browsing the menu, guests are offered complimentary lentil soup, lemon slices, and saj bread — a nice touch.

I tried the tabbouleh, Mosuli-style kibbeh, and a cold mezze platter. The tabbouleh was large — enough for several people — and all the ingredients were fresh and flavorsome.

Layali Al Iraq has an enclosed grilling room where the signature grilled carp (shabout) is cooked upright over a fire. I ordered a 1 kg carp, which arrived nicely crisped and served with fresh vegetables.

The lamb shoulder came with both plain and tomato-based rice, plus pistachio-stuffed kebabs — hearty and well-seasoned.

To finish, traditional Iraqi tea istikanah is served in authentic cups by staff in traditional dress.

Service was quick, and prices are reasonable given the portion sizes. Visit @layali_al.iraq_restaurant on Instagram for more information.

 


Where We Are Going Today: ‘The Door’ restaurant in Riyadh

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Updated 13 June 2025
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Where We Are Going Today: ‘The Door’ restaurant in Riyadh

  • Scallops and an accompanying sauce were also good, and the smoked baba ghanouj was particularly memorable

The Door restaurant in Riyadh has a cozy atmosphere that enhances the overall dining experience for food lovers.

We started with the lemon garlic pasta, which was bursting with flavor. A beef burger, topped with caramelized onion, was delicious, but the large serving may be too much for some. Fried cauliflower with sauce is also a standout dish.

We also tried the duck pate, which was elegantly served on a wooden spoon, and garnished with pistachios and raspberry preserves — a true treat.

Scallops and an accompanying sauce were also good, and the smoked baba ghanouj was particularly memorable.

The glazed shrimp was soft and perfectly cooked, although some may find the sauce a bit overpowering. However, the mushroom steak that I ordered medium-well arrived well done, and the chicken skewers we tried were not very impressive.

Pricing is reasonable. We spent only SR109 (roughly $29) for two. Service is excellent, with meals arriving within minutes, and the staff are friendly and attentive.

The Door is a small venue with limited seating, so booking is essential. The casual and relaxed ambiance makes it an ideal spot to enjoy a good meal. 

 


Recipes for Success: Chef Davisha Burrowes offers advice and a tasty recipe  

Updated 13 June 2025
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Recipes for Success: Chef Davisha Burrowes offers advice and a tasty recipe  

RIYADH: The Mediterranean dining venue The Lighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh’s Diplomatic Quarter. 

“I like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,” says its executive chef Davisha Burrowes. “I think it’s a perfect balance between East and West.” 

Burrowes — who grew up in Barbados — caught the culinary bug early. 

“I was around nine years old when I started cooking,” she says. “And that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.” 

The Lighthouse recently opened its first Saudi outpost in Riyadh’s Diplomatic Quarter. (Supplied)

When you started out, what was the most common mistake you made?  

I think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning. 

What’s your top tip for amateur chefs? 

Experiment. Don’t be afraid to try new things — new flavors, new blends. Go with the flow a little bit, and don’t be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes. 

What one ingredient can instantly improve any dish? And why? 

Probably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it’s something as humble as an onion or a piece of foie gras. 

When you go out to eat, do you find yourself critiquing the food? 

It depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I’m going somewhere where I have high expectations, then I hold them to a certain level. 

The Lighthouse was founded in the UAE. (Supplied)

What’s your favorite cuisine? 

I love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it’s very, very simple.   

What’s your go-to dish if you have to cook something quickly at home? 

I love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies. 

What’s your favorite dish to cook?   

If time’s not a factor, then it’s a barbecue. Going back to my roots, I’m from the Caribbean, and we do a lot of barbecue — it’s always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate.   

What customer behavior most annoys you?  

I wouldn’t say it necessarily “annoys” me, but I do get a little disappointed when some ingredients are swapped out of dishes — especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we’re trying to offer. 

As a leader, what are you like? Are you a disciplinarian? Or are you more laid back?   

I prefer to inspire rather than intimidate. I’m very hands-on in the kitchen. I like to lead by example. I think that as a chef — or as a leader in any field — it’s important that the team see you do it, so they can have the encouragement to do it on their own. 

Chef Davisha’s charred aubergine with labneh and hot honey harissa 

(Serves 2) 

Ingredients: 

 For the Charred Aubergine:  

1 large eggplant (aubergine)  

1 tbsp olive oil  

2 tbsp labneh (or see Labneh Mix below)  

1 tbsp hot honey harissa (see Hot Honey Harissa below)  

1 tsp toasted pine nuts  

A few fresh chives, finely chopped  

Salt and pepper to taste  

For the Labneh Mix (optional, for a more flavorful labneh):  

60g labneh  

0g Greek yogurt  

Pinch of table salt  

1 tsp fresh lemon juice  

For the Hot Honey Harissa:  

20g butter  

10g olive oil  

3g harissa paste (or more for extra heat)  

1g crushed chili flakes  

5g smoked paprika  

10g honey  

INSTRUCTIONS: 

Char the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper.  

Place cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220°C for 20 minutes.  

Prepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste.  

Make Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat.  

Add the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat.  

Assemble: Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top. 

At-home tips  

Labneh Substitute: If you don’t have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh’s rich texture.  

Char at Home: If you don’t have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect.  

Harissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, ½ tsp cumin, and a pinch of smoked paprika for a quick substitute.  

Honey Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat. 


Where We Are Going Today: Korean Palace Restaurant in Riyadh

Updated 09 June 2025
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Where We Are Going Today: Korean Palace Restaurant in Riyadh

  • The cheese tteokbokki came bubbling in a hot stone bowl, spicy and rich, with gooey cheese melting into the sweet chili sauce

Tucked away on Al-Takhassusi Street, Korean Palace is one of Riyadh’s oldest spots for Korean cuisine, and a nostalgic throwback for those who value flavor over flash.

It’s visibly dated, with worn interiors and a lingering scent that suggests it could benefit from a deep renovation. Still, what it lacks in ambiance, it more than makes up for in taste.

We started with complimentary Korean sides, pickled radish, kimchi, and marinated greens, a generous and flavorful tradition that sets the tone. Then came a table full of classics, each arriving surprisingly fast.

The highlight of the evening? The transparent glass noodles, chewy, perfectly seasoned, and bursting with umami. This was hands down the best dish, and one I’d return for.

The cheese tteokbokki came bubbling in a hot stone bowl, spicy and rich, with gooey cheese melting into the sweet chili sauce.

We also ordered the bibimbap, served hot with colorful vegetables and beef, and the beef sizzling plate, which was tender and satisfying.

The dumplings, delicately wrapped in cabbage leaves, were comforting but mild. The only miss was the tofu soup, which fell flat in flavor and didn’t deliver the depth I expected.

Despite the outdated setting, the overall food quality was impressive. It’s a place that reminds you why people still queue up for spots like this, for food that feels home-cooked, unapologetically traditional, and generously portioned.

Don’t come expecting a trendy hangout. Come for hearty Korean food that gets the job done.