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: ‘Marfa coffee’ in Alkhobar

Updated 25 May 2025
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Where We Are Going Today: ‘Marfa coffee’ in Alkhobar

  • Founded by Saudi entrepreneur Khaled Almsaad, Marfa is quite literally breathing new life into the neighborhood

If you are searching for a new spot in historic northern Alkhobar to enjoy high-quality coffee while immersing yourself in the local literary and arts scene, look no further than Marfa.

Marfa serves up expertly crafted coffees and a variety of freshly prepared pastries and snacks. Yes, they have matcha, too.

But your order comes with more than just a drink or a bite — you will get a taste of Alkhobar itself.

Tucked away in a quieter part of the city, history buffs will appreciate that the cafe directly overlooks the former site of the beloved Al-Shula Mall, which famously burned down years ago. That storied plot of land is now the view from the cafe’s windows.

Founded by Saudi entrepreneur Khaled Almsaad, Marfa is quite literally breathing new life into the neighborhood.

Almsaad launched his cultural initiative, Tanafs — which roughly translates to “breath” — during the COVID-19 lockdown.

The platform, now based upstairs from the cafe, is dedicated to bridging community and culture. It offers a range of creative activities and guided walking tours (when the weather is pleasant), all designed to encourage residents to explore their city on foot and enrich Alkhobar’s cultural fabric.

The upstairs space features a large communal table and regularly hosts vibrant events — from literary gatherings to workshops and community meetups. All attendees, of course, enjoy Marfa’s signature drinks and snacks.

When the weather is cool, the cafe spills out onto the sidewalk with plenty of outdoor seating. But the real charm lies inside. The intimate interior feels more like a cozy home and it is just as welcoming.

Check out @marfa_sa on Instagram for more details.

 


FZN and Tresind Studio become first restaurants in Dubai to receive 3 Michelin stars

Updated 23 May 2025
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FZN and Tresind Studio become first restaurants in Dubai to receive 3 Michelin stars

  • They received the coveted classification at the city’s 4th annual Michelin Guide Awards ceremony on Thursday
  • 2 venues achieve their first Michelin star: Thai-inspired Manao and Indian restaurant Jamavar; Dubai-born Abhiraj Khatwani of Manao receives Young Chef Award

DUBAI: In a first for Dubai, the Michelin Guide has awarded its highest rating of three stars to not one but two of the city’s restaurants.

European-inspired FZN by Bjorn Frantzen and Indian-South African venue Tresind Studio received the coveted classification at the fourth annual Michelin Guide Awards ceremony on Thursday at the Address Sky View Hotel.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by FZN Dubai (@restaurantfzn)

Accepting the award, Indian chef Himanshu Saini, who runs Tresind Studio, said: “Thank you everyone. It is a great honor and pleasure. This has been a marathon for many years. Today, I feel honored to be able to receive the distinctive award.”

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by FZN Dubai (@restaurantfzn)

A representative of FZN said: “Thank you so much … wow. What a moment, what an achievement. I am speechless but, again, we are representing a strong and talented team that relocated here for the purpose of representing FZN in Dubai and going all in.”

Three restaurants retained their two-star status: Il Ristorante — Niko Romito; Row on 45; and Stay by Yannick Alleno.

Two venues received their first Michelin star: the Thai-inspired Manao, which opened only a few months ago, and Indian restaurant Jamavar.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by @manao_dubai

They join 12 other establishments that retained their one-star rating: 11 Woodfire; Al-Muntaha; Avatara; Dinner by Heston Blumenthal; Hakkasan; Hoseki; La Dame de Pic Dubai; Moonrise; Orfali Bros; Ossiano; Smoked Room; and Tasca by Jose Avillez.

Manao’s Mohammed Orfali, who accepted the award alongside his team, said: “It means a lot. We opened five months ago. It is a different age for the food scene in the city. Now, we take on more responsibility.”

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by @manao_dubai

Michelin also added five new restaurants to its Bib Gourmand list: Duo Gastrobar — Creek Harbour; Harummanis; Hawkerboi; Khadak; and Surfret Maryam. The Bib Gourmand section, introduced by Michelin in 1997, shines the spotlight on restaurants offering authentic and memorable culinary experiences at moderate prices, honoring quality and value.

The five new additions join 17 existing venues on the list: 21 Grams; 3Fils; Aamara; Al-Khayma Heritage Restaurant; Bait Maryam’ Berenjak; Duo Gastrobar — Dubai Hills; Goldfish’ Hoe Lee Kow; Indya by Vineet; Kinoya; Konjiki Hototogisu; Reif Japanese Kushiyaki — Dar Wasl; Reif Japanese Kushiyaki — Dubai Hills; Revelry; Shabestan; and Teible.

Three restaurants — Boca, Lowe and Teible — retained their Michelin Green Star awards, in recognition of their commitment to sustainable practices.

In the special awards categories, chef Sin Keun Choi of Ronin was honored with the Opening of the Year Award; chef Shiv Menon of Boca received the Sommelier Award; and the Service Award went to Mohammed Galal of Al-Khayma Heritage Restaurant.

The Young Chef Award went to 30-year-old, Dubai-born Abhiraj Khatwani of Manao, who said: “It does mean a lot. It is not just me, its (an award for) the whole team. Thank you so much for the recognition. We are just new, so its about retaining and sustaining.”


Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe  

Updated 22 May 2025
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Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe  

 DUBAI: For Gabriela Chamorro, cooking is not about complexity; it’s about heart, intention and staying connected to her roots. 

As founder and executive chef of Girl & the Goose, Dubai’s first restaurant dedicated to central American cuisine, she offers a personal take on traditional dishes from Nicaragua, Costa Rica, Guatemala and Panama. 

Chamorro focuses on thoughtful cooking that highlights the essence of each ingredient. Whether it’s a humble tortilla or an intricate yuca gnocchi, every dish is designed to share a story and evoke a sense of home, she says.  

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

I believed that complexity was the best way to showcase my skills: the more elements on the plate, the more impressive the dish. But over time, I’ve learned that simplicity, when executed with intention and love, is far more powerful. I used to overcomplicate dishes by adding too many elements or overthinking the presentation. Now, I find that true mastery lies in perfecting something humble, like a pipian verde, or a well-made guirila.  

What’s your top tip for amateur chefs? 

Recipes are helpful, but your intuition is your best tool. Taste as you go and let your senses lead the way. I see cooking as a conversation between you and your ingredients. It should feel like a warm embrace, not a stressful performance. Stay present and enjoy the process. And invest in a good set of sharp knives; they make everything easier — and safer — in the kitchen. 

What one ingredient can instantly improve any dish? 

Lime is a game-changer in central American cooking. Its bright, zesty acidity lifts and elevates flavors, adding a refreshing pop to any dish. It doesn’t just add flavor, it adds soul. Lime is the kind of ingredient that turns something good into something unforgettable.  

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

I’m definitely someone who notices details, but when I dine out, I’m more focused on how the experience makes me feel overall. I look for warmth and a genuine sense of care, both in the food and in the service. You can taste when a dish is made with heart and intention, and you can feel the difference when hospitality goes beyond being just transactional. It’s that human touch that stays with you.  

What’s your favorite cuisine to order? 

I tend to gravitate toward Middle Eastern cuisine, perhaps because it evokes the same warmth, generosity and layered flavors that I associate with Latin hospitality. There’s something deeply comforting about a vibrant mezze spread or a slow-cooked lamb dish. They speak volumes without saying a word. 

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

I love making a simple dish, like a fresh tortilla with cheese, cream, scrambled eggs, gallopinto and a quick avocado salad. It’s the kind of meal that feels like a hug and transports me back home.  

What customer behavior most annoys you? 

When a customer treats one of my team members with less respect or kindness than they would offer me. I believe in mutual respect across all levels. The magic of hospitality only thrives when everyone — guests and employees alike — feels seen, valued and appreciated.  

What’s your favorite dish to cook and why? 

Fried fish with tomato sauce and rice, just like Mireya from Masachapa, Nicaragua (a major influence on Chamorro’s cooking) makes it, is my absolute favorite. It’s a nostalgic recipe that transports me back to the coastal breeze, the rhythm of the waves, and the warmth of a family keeping their traditions alive with love. Every time I prepare this dish, I feel deeply connected to my roots, to home, and to the simple joys of life. Cooking isn’t just about the food, it’s about preserving a piece of something timeless and meaningful. 

What’s the most difficult dish for you to get right?  

Our yuca gnocchi served with a rich, delicate lobster bisque demands precision and patience. Yuca can be unpredictable, and achieving the right texture for gnocchi requires a delicate balance: too soft and it falls apart, too firm and it loses its melt-in-your-mouth quality. Then there’s the bisque, which needs layers of flavors to develop, offering depth and elegance. But, when it all comes together, it is magic. It’s a dish that humbles me every time, reminding me of the importance of attention to detail and the heart put into each step. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

I’m a very passionate chef who holds high standards, but I believe that the best kitchens are built on mutual respect, joy and collaboration. I lead with kindness and purpose because a great service should feel like a well-rehearsed dance with people you trust.  

 Chef Gabriela’s passion fruit ceviche 

Ingredients:  

500g organic seabass, diced into ½ inch pieces 

120g passion-fruit puree 

80g coconut cream 

50g red onions  

10g ginger 

15g garlic 

10g coriander stems 

10g celery 

3g salt 

Passion fruit coconut cream preparation:  

Peel and clean the onions, use only the hearts. 

Remove the leaves from the coriander, only use the stems. 

Peel garlic and ginger. 

Dice all the vegetables. 

Coarsely blend all the ingredients on medium speed along with the passion fruit puree.  

Strain through a fine mesh. 

Combine with the coconut cream and blend on medium speed. 

Refrigerate until ready to use.  

Plating:  

Place the raw fish in a serving bowl, pour the passion fruit coconut cream on top of it, and garnish according to taste. 


L’Oreal Middle East exec looks to help doctors build an online presence

Updated 22 May 2025
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L’Oreal Middle East exec looks to help doctors build an online presence

DUBAI: L’Oreal’ Medfluencer Academy recently hosted more than 200 healthcare professionals at an event in Abu Dhabi designed to help doctors build and scale their online presence, with the General Manager of L’Oréal Dermatological Beauty Middle East telling Arab News the move was in line with the French company’s recognition of “the power of social media.”

“We recognize the power of social media, especially in the GCC region, where the young, highly connected population often turns to platforms like TikTok, Instagram, and Snapchat for skincare advice,” Sanaa Bougazzoul told Arab News, explaining that the decision to launch the Medfluencer Academy worldwide was due to the fact that “while these platforms offer access to a lot information, we see also misinformation that can be detrimental to skin health.”

Sanaa Bougazzoul. (Supplied)

Empowering medical professions to “become effective communicators on social media” is a key aim of the initiative, with May’s event in the UAE — the first Medfluencer Academy held in the region — hosting panels, workshops and breakout sessions by experts from Meta, TikTok, Snapchat and the VML agency.

“Our aim is to equip dermatologists with expertise to navigate the digital landscape confidently, creating engaging, science backed content that resonates with the consumers,” Bougazzoul explained.

She also noted that steps should be taken to ensure qualified medical experts on social media are labelled as such, by means of a tag or disclaimer.

“A verified tag for licensed medical professionals would be a positive step toward building trust and protecting users. It would help distinguish evidence-based advice from unqualified or misleading content.”

When it comes to her top three tips for medical professionals with a social media presence, Bougazzoul said: “Simplify, don’t dilute, be consistent and human and use each platform’s strengths.”

 


Where We Are Going Today: Jon & Vinny’s

Updated 18 May 2025
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Where We Are Going Today: Jon & Vinny’s

A slice of Los Angeles flair has landed on Prince Sultan Street in Jeddah with the arrival of Jon & Vinny’s, a lively eatery drawing crowds with its take on Italian comfort food.

The restaurant, located in La Paz Plaza, has a warm, energetic ambiance with a setting that is modern yet relaxed, with high ceilings, wooden accents and a clean design palette dominated by shades of green.

The showcase of their pizza boxes and a few quirky touches like neon signs add character to the space.

Reservations are a must unless you are up for a long wait. Fortunately, they hand out coloring pencils and quirky food-themed sheets to help kill time, which is especially handy if you are dining with kids.

The menu is straightforward but thoughtfully curated, starting with breakfast staples like a standout grilled ciabatta salad and tender braised Tuscan kale.

Among the most talked-about dishes are the hand-tossed pizzas, with dough fermented for two days before hitting the oven.

The Bronx Bomber, topped with fennel sausage, onions, garlic and herbs, is rich and rustic, while the Rosy keeps it simple with tomato and olive oil, elevated by an optional layer of parmigiano reggiano.

Salads also hold their own on the menu, especially the caprese, featuring buffalo mozzarella and tomato vinegar, and the gem lettuce salad, dressed in a zesty Calabrian chili vinaigrette and finished with parmigiano reggiano as well as breadcrumbs.

Pasta is made fresh in-house and ranges from a bold rigatoni slow-cooked in beef bolognese to a creamy, spicy fusilli with basil.

Meat dishes like the garlic buffalo wings and chicken cutlet with lemon-dressed greens are decent, but they do not outshine the pastas or pizza.

Dessert is not to be skipped. The hazelnut cafe bombolone was light yet indulgent, and the lemon ricotta cookie added a nice finish to the meal.

In terms of cost, I expected it to be pricey, but it was fairly reasonable. A full meal for four, with dishes from each section, came to about SR300–350 ($80-93).

For more, check Instagram @jonandvinnys.ksa.