KUWAIT: Kuwait’s Acting Prime Minister Sheikh Fahad Yusuf Al-Sabah receives on Wednesday at Bayan Palace, in the presence of Foreign Minister Abdullah Al-Yahya, Antigua and Barbuda’s Minister of Foreign Affairs, Trade, and Barbuda Affairs Everly Paul Chet Greene, along with his accompanying delegation. –KUNA

KUWAIT: Kuwait’s Acting Prime Minister Sheikh Fahad Al-Yousef Al-Sabah received on Wednesday at Bayan Palace, in the presence of Foreign Minister Abdullah Al-Yahya, Antigua and Barbuda’s Minister of Foreign Affairs, Trade, and Barbuda Affairs Everly Paul Chet Greene, along with his accompanying delegation, on the occasion of his visit to the country. During the meeting, the two sides reviewed bilateral relations between the two countries and ways to strengthen them, in addition to exchanging views on issues of mutual interest.

During the meeting, they reviewed the close bilateral relations between the two friendly countries and the frameworks for strengthening and developing them in various fields, in addition to discussing regional and international developments and the developments taking place in the region. — KUNA

KUWAIT: Kuwait Red Crescent Society (KRCS) Chairman Khaled Al-Mughamis affirmed that “our strategic partnerships with donors contribute to developing health services, which helps the “Society enhance its relief efforts in countries facing crises and disasters. This came in a statement to KUNA after receiving on Wednesday a delegation from EQUATE Petrochemical Company, headed by Public Relations and Communications Manager Abdulrahman Al-Munais, who presented him with a donation from the company, consisting of a fully-equipped ambulance.

Al-Mughamis praised the KRCS’s strategic partnership with EQUATE Petrochemical Company, stating that it aims to achieve integration in the humanitarian and social efforts of both sides. He commended the company’s donation of the new ambulance, considering that fruitful strategic partnerships have an effective and direct impact on developing the health services provided by the society in disaster-stricken countries.

Al-Munais expressed in a similar statement to KUNA his pride in the company’s contribution to supporting the association, as it donated an ambulance equipped with all technical specifications in support of the great and distinguished relief role carried out by the Red Crescent, as it is one of the established institutions with noble humanitarian missions. — KUNA

KUWAIT: A landmark scientific study by researchers from Harvard University, Cambridge University, and other leading institutions worldwide—featuring Kuwaiti researcher Dr Hala Al-Eissa with support from the Kuwait Heart Association—has revealed that the way potatoes are cooked, rather than the potatoes themselves, is the key factor influencing their link to type 2 diabetes.

Earlier research hinted at a possible association between potato consumption and diabetes risk but often lacked details on cooking methods or the impact of replacing potatoes with other foods. This new study, published in the British Medical Journal (BMJ), analyzed decades of dietary data, distinguishing between preparation styles and substitution choices.

The findings show that eating French fries three times a week is linked to a 20 percent higher risk of type 2 diabetes compared to consuming them less than once a week. In contrast, boiled, baked, or mashed potatoes showed no significant risk increase. Researchers explained that the difference lies in preparation: baking, boiling, or cooking with the skin on are healthier methods, preserving nutrients such as fiber, vitamin C, potassium, and vitamin B6. French fries, however, are typically cooked at high temperatures in unhealthy oils and salted heavily, creating harmful compounds.

Notably, replacing three weekly servings of French fries with whole grains—such as whole wheat, oats, brown rice, or quinoa—cut the risk of diabetes by up to 19 percent. Substituting all potatoes, including non-fried varieties, with whole grains reduced the risk by 4 percent. “Our results confirm that potatoes can be part of a healthy diet if prepared properly,” said Dr Al-Eissa, Assistant Professor at Kuwait University’s School of Public Health and researcher at Harvard’s Department of Nutrition. “French fries, however, remain a choice that should be limited as much as possible.”

Professor Walter Willett, who supervised the study, stressed that dietary guidelines should move beyond broad food categories. “Not all carbohydrates—and not even all potatoes—are equal,” he said. “Preparation and substitution matter greatly when shaping public health policies.”

The research analyzed data from more than 205,000 participants over nearly 40 years, making it one of the most comprehensive investigations into potatoes and diabetes risk. It was funded by respected bodies including the US National Institutes of Health, the British Medical Council, and, for the first time, the Kuwait Heart Association. Researchers believe that the Kuwait Heart Association’s partnership with global institutions like Harvard will pave the way for further collaborations, advancing nutrition-focused research and tackling chronic diseases in Kuwait.