Two Unite Nations agencies warned on Tuesday that children are most at risk of developing skin cancers as a result of the long-term decline in the earth’s protective ozone layer. The agencies, the World Health Organization (WHO) and the UN Environmental Programme (UNEP), issued the warning as they launched a global programme aimed at alerting schools to the dangers of exposure to the sun.
"As ozone depletion becomes more marked, and as people around the world engage more in sun-seeking behaviour, the risk of health complications from over-exposure to ultra-violet radiation is becoming a substantial public health concern, " said WHO Director-general Lee Jong-wook. By reducing the time children and adolescents are exposed to direct sunlight, he said: "We can substantially reduce the risk of contracting skin cancers, cataracts and other conditions which might only appear much later in life. "
In its 2002 World Health Report, the WHO said around the world an average of 66,000 people died every year from melanoma or other types of skin cancer. Independent scientific research shows that every year there are between two to three million new cases of non-malignant melanoma and around 130,000 malignant — and normally fatal — new full-blown skin cancer cases.
Although most known skin cancers seemed to occur in the industrialized world, WHO radiation and environmental health specialist Mike Repacholi told a news conference, there were many cases believed to be unreported in poorer countries. Although people with darker skins were less susceptible to skin cancers, they were just as likely to contract eye cataracts as fairer-skinned populations, and people living close to the equator were even more likely to develop them.
As for the protection method, the WHO said that under the school plan, dubbed the Intersun Project, the two agencies will distribute packages showing teachers how to develop their own sun education programmes, the WHO said. In a joint statement from the two agencies which also marked the International Day for the Preservation of the Ozone Layer, UNEP Executive Director Klaus Toepfer said latest studies showed the protective shield was on the road to recovery. This was the result of international agreements over the past two decades to phase out use of various chemicals — like those used in some pesticides, refrigerators and aerosols.
"But we must remain vigilant and more needs to be done before we can say that the problem is solved for good. " said Toepfer. This included stopping illegal trade in banned chemicals and enforcing the agreements in developing countries. "Only then can we say that the sky above our heads will be safe for our children and their children to come. " the former German environment minister said.
What people are more likely to develop eye cataracts

A:Fairer-skinned people. B:Darker-skinned people. C:People living near the equator. D:People living near the poles.

Vitamin D helps bones and muscles grow strong and healthy. Low levels of vitamin D can lead to problems like rickets and osteoporosis. Rickets is a deformity mainly found in children. Osteoporosis is the thinning of bone, a common problem as people, especially women, get older. Studies in recent years have suggested that vitamin D may also have other uses. Studies have shown that low levels of D may increase the risk of heart attacks in men and deaths from some cancers. Other studies have shown that people with rheumatic diseases often have low levels of D.
The easiest way to get vitamin D is from sunlight. The ultraviolet rays react with skin cells to produce the vitamin. But many people worry about skin cancer and skin damage from the sun. Also, darker skinned people produce less vitamin D than lighter skinned people. Production also decreases in older people and those living in northern areas that get less sunlight.
Not many foods naturally contain vitamin D. Foods with high levels include oily fish such as salmon, tuna and mackerel, and fish liver oils. Small amounts of D are found in beef liver, cheese and egg yolks. Most of the D in the American diet comes from foods like milk with the vitamin added.
These days, more doctors are testing for vitamin D levels in their patients. But as research continues, some experts worry that if people take too much D, it might act as a poison. Also, skin doctors warn people to be careful with sun exposure.
How much vitamin D does a healthy person need Nutrition experts who advise the American government set the current recommendations in nineteen ninety -seven. The daily amount is two hundred international units from birth through age fifty. Then it rises to four hundred I. U. s through age seventy, and six hundred for those seventy--one and older. But some groups say these amounts are not high enough.
Which kind of people can produce more Vitamin D

A:Darker skinned people. B:The older people. C:Lighter skinned people. D:People who live in northern areas.

The Function of Tomatoes How do we love tomatoes? Let’’s count the ways: we love them in pasta, on pizza, in juice, in salad and soup, sliced on sandwiches, stuffed with tuna, even dried and baked in bagels, but most of all, we love them right off vine—ripe, red, and delicious. While tomato lovers don’’t need an excuse for eating them by the bushel (蒲式耳), now there’’s even more reason to savor these delicious fruits. Evidence is mounting that people who eat tomatoes have a substantially lower risk for cancer. In a thousand-person study of eating habits and health, Harvard Medical School researchers found that those who ate tomatoes every week had the lowest chance of dying form cancer. Recently, a study of 48, 000 American men showed a 21 to 34 percent lower risk for prostate cancer(前列腺癌)among those who consumed tomatoes, tomato sauce, or pizza more than twice a week. And in study of men and women in Italy, eating seven or more serving of raw tomatoes a week was linked to a 30 to 60 percent reduction in digestive tract and prostate cancers, depending on the type of cancer. The protective qualities of the tomato are thought to come from lycopene(番茄红素) ,a potent antioxidant(抗氧化的) plant chemical that is abundant in tomatoes. Lycopene is responsible for the red color of tomatoes; the darker red the tomato is, the more lycopene it contains. Green and yellow tomatoes do not contain lycopene. Lycopoene is also found in watermelon and pink grapefruit, but tomatoes are the most abundant source. Cooking enhances the lycopene more available. Thus, tomato sauce and paste is even a better source for lycopene than fresh raw tomatoes. Lycopene is fat soluble and must be consumed with a certain amount of fat to be absorbed by the body. Tomato recipes must contain a moderate amount of oil to ensure that along with a delicious taste treat, you will also be receiving all the health benefits tomatoes have to offer. What is the relationship between the color of tomatoes and lycopene?

A:The light red tomatoes do not contain lycopene. B:The darker green and yellow the tomato, the less lycopene it contains. C:The lighter red the tomato, the less lycopene it contains. D:Green and yellow tomatoes contain little lycopene.

The Function of Tomatoes How do we love tomatoes? Let’’s count the ways: we love them in pasta, on pizza, in juice, in salad and soup, sliced on sandwiches, stuffed with tuna, even dried and baked in bagels, but most of all, we love them right off vine—ripe, red, and delicious. While tomato lovers don’’t need an excuse for eating them by the bushel (蒲式耳), now there’’s even more reason to savor these delicious fruits. Evidence is mounting that people who eat tomatoes have a substantially lower risk for cancer. In a thousand-person study of eating habits and health, Harvard Medical School researchers found that those who ate tomatoes every week had the lowest chance of dying form cancer. Recently, a study of 48, 000 American men showed a 21 to 34 percent lower risk for prostate cancer(前列腺癌)among those who consumed tomatoes, tomato sauce, or pizza more than twice a week. And in study of men and women in Italy, eating seven or more serving of raw tomatoes a week was linked to a 30 to 60 percent reduction in digestive tract and prostate cancers, depending on the type of cancer. The protective qualities of the tomato are thought to come from lycopene(番茄红素) ,a potent antioxidant(抗氧化的) plant chemical that is abundant in tomatoes. Lycopene is responsible for the red color of tomatoes; the darker red the tomato is, the more lycopene it contains. Green and yellow tomatoes do not contain lycopene. Lycopoene is also found in watermelon and pink grapefruit, but tomatoes are the most abundant source. Cooking enhances the lycopene more available. Thus, tomato sauce and paste is even a better source for lycopene than fresh raw tomatoes. Lycopene is fat soluble and must be consumed with a certain amount of fat to be absorbed by the body. Tomato recipes must contain a moderate amount of oil to ensure that along with a delicious taste treat, you will also be receiving all the health benefits tomatoes have to offer. What is the relationship between the color of tomatoes and lycopene?

A:The light red tomatoes do not contain lycopene. B:The darker green and yellow the tomato, the less lycopene it contains. C:The lighter red the tomato, the less lycopene it contains. D:Green and yellow tomatoes contain little lycopene.

The Function of Tomatoes How do we love tomatoes? Let’’s count the ways: we love them in pasta, on pizza, in juice, in salad and soup, sliced on sandwiches, stuffed with tuna, even dried and baked in bagels, but most of all, we love them right off vine—ripe, red, and delicious. While tomato lovers don’’t need an excuse for eating them by the bushel (蒲式耳), now there’’s even more reason to savor these delicious fruits. Evidence is mounting that people who eat tomatoes have a substantially lower risk for cancer. In a thousand-person study of eating habits and health, Harvard Medical School researchers found that those who ate tomatoes every week had the lowest chance of dying form cancer. Recently, a study of 48, 000 American men showed a 21 to 34 percent lower risk for prostate cancer(前列腺癌)among those who consumed tomatoes, tomato sauce, or pizza more than twice a week. And in study of men and women in Italy, eating seven or more serving of raw tomatoes a week was linked to a 30 to 60 percent reduction in digestive tract and prostate cancers, depending on the type of cancer. The protective qualities of the tomato are thought to come from lycopene(番茄红素) ,a potent antioxidant(抗氧化的) plant chemical that is abundant in tomatoes. Lycopene is responsible for the red color of tomatoes; the darker red the tomato is, the more lycopene it contains. Green and yellow tomatoes do not contain lycopene. Lycopoene is also found in watermelon and pink grapefruit, but tomatoes are the most abundant source. Cooking enhances the lycopene more available. Thus, tomato sauce and paste is even a better source for lycopene than fresh raw tomatoes. Lycopene is fat soluble and must be consumed with a certain amount of fat to be absorbed by the body. Tomato recipes must contain a moderate amount of oil to ensure that along with a delicious taste treat, you will also be receiving all the health benefits tomatoes have to offer. What is the relationship between the color of tomatoes and lycopene?

A:The light red tomatoes do not contain lycopene. B:The darker green and yellow the tomato, the less lycopene it contains. C:The lighter red the tomato, the less lycopene it contains. D:Green and yellow tomatoes contain little lycopene.

The Function of Tomatoes How do we love tomatoes? Let’’s count the ways: we love them in pasta, on pizza, in juice, in salad and soup, sliced on sandwiches, stuffed with tuna, even dried and baked in bagels, but most of all, we love them right off vine—ripe, red, and delicious. While tomato lovers don’’t need an excuse for eating them by the bushel (蒲式耳), now there’’s even more reason to savor these delicious fruits. Evidence is mounting that people who eat tomatoes have a substantially lower risk for cancer. In a thousand-person study of eating habits and health, Harvard Medical School researchers found that those who ate tomatoes every week had the lowest chance of dying form cancer. Recently, a study of 48, 000 American men showed a 21 to 34 percent lower risk for prostate cancer(前列腺癌)among those who consumed tomatoes, tomato sauce, or pizza more than twice a week. And in study of men and women in Italy, eating seven or more serving of raw tomatoes a week was linked to a 30 to 60 percent reduction in digestive tract and prostate cancers, depending on the type of cancer. The protective qualities of the tomato are thought to come from lycopene(番茄红素) ,a potent antioxidant(抗氧化的) plant chemical that is abundant in tomatoes. Lycopene is responsible for the red color of tomatoes; the darker red the tomato is, the more lycopene it contains. Green and yellow tomatoes do not contain lycopene. Lycopoene is also found in watermelon and pink grapefruit, but tomatoes are the most abundant source. Cooking enhances the lycopene more available. Thus, tomato sauce and paste is even a better source for lycopene than fresh raw tomatoes. Lycopene is fat soluble and must be consumed with a certain amount of fat to be absorbed by the body. Tomato recipes must contain a moderate amount of oil to ensure that along with a delicious taste treat, you will also be receiving all the health benefits tomatoes have to offer. What is the relationship between the color of tomatoes and lycopene?

A:The light red tomatoes do not contain lycopene. B:The darker green and yellow the tomato, the less lycopene it contains. C:The lighter red the tomato, the less lycopene it contains. D:Green and yellow tomatoes contain little lycopene.