Dining out is a popular pastime, but it's essential to be aware of potential food safety risks. We all have our go to foods whenever we are at a restaurant and enjoy the prospect of getting to eat their favorite meal. But even in the most high-end restaurants, the risk of getting sick always lingers. You never know when or what may cause issues for you

Food poisoning is a common problem that can lead to things like nausea, diarrhea, vomiting, and stomach upset. The Centers for Disease Control and Prevention (CDC) estimates that about 48 million people in the United States get sick from food poisoning each year. While sometimes it is unavoidable, being aware of these things can help you understand things that can go wrong and taking precautions when eating at restaurants. It's crucial to be informed to protect your health and enjoy your dining experience without worry. Here are some foods you should either avoid or be careful while eating.

Foods You Should Be Careful About While Dining Out

Eggs

Even eggs that look fine can have Salmonella bacteria. These bacteria can make you sick with stomach cramps, diarrhea, fever, and vomiting. Restaurants can cause outbreaks if they don't cook eggs to 160 degrees Fahrenheit, store them at the wrong temperature, use unpasteurized eggs, or use dirty cooking tools. These bad practices let bacteria grow and make people sick. So, it's important to cook and handle eggs the right way.

Pre-Cut Melons

Melons that are cut up ahead of time, like in fruit salads, are more likely to cause food poisoning. When you cut a melon, bacteria on the outside can get to the inside. If lots of fruit is cut in one place, it's easier for bacteria to spread. Since people eat melons raw, there's no cooking to kill the germs. These germs, like Listeria, Salmonella, or E. coli, can make you really sick. So, be careful with pre-cut melons.

Sprouts

Sprouts are healthy, but they grow in warm, wet places where bacteria like Listeria like to live. Even washing sprouts doesn't always get rid of these germs. And because people usually eat sprouts raw, there's no cooking to kill the bacteria. This makes sprouts a big cause of food poisoning. There have been lots of outbreaks linked to sprouts, with many people getting sick and even ending up in the hospital. So, it's a good idea to avoid sprouts, especially at restaurants.

Undercooked Meat

Meat that isn't cooked enough can have harmful bacteria like Salmonella, E. coli, and Campylobacter. Campylobacter is a common cause of diarrhea. Ground beef is extra risky because it's often made from meat from many different cows. If one cow is sick, all the ground beef can be contaminated. While quickly cooking the outside of a steak can kill surface germs, undercooked ground beef and other meats are still dangerous. Cooking meat all the way through is super important.

Fishes

Some fish can cause specific kinds of food poisoning. Ciguatera poisoning happens when you eat fish that ate poisonous algae, like grouper, sea bass, and red snapper. Cooking doesn't get rid of these poisons. Scombroid poisoning can happen if fish like tuna, sardines, and mahi-mahi aren't stored correctly, which lets bacteria make poisons. Cooking doesn't help with this either. It's important for restaurants to get their fish from good places and keep it stored at the right temperature.

Oyster

Oysters filter water, which means they can collect bacteria and viruses. A big risk is vibriosis, which is caused by Vibrio bacteria that live in warm ocean water where oysters grow. Eating raw or undercooked oysters is very risky. These bacteria can cause serious sickness, and sometimes even infections in the blood. Cooking oysters completely to at least 145 degrees Fahrenheit makes them much safer. So, cooked oysters are a better choice.

Leafy Greens

Greens like lettuce and spinach can get contaminated with bacteria from things like dirty water, animal poop, and not handling them correctly. Even washing them might not get rid of all the germs, especially if they're inside the leaves. Bacteria can grow fast on greens that are wilted or slimy. Restaurants need to get their greens from good farms, wash them really well, and store them correctly. Choosing fresh, crispy greens helps reduce the risk.

Steer clear of certain food items in buffets

Buffets have a higher chance of food poisoning for a few reasons. Many people use the same serving spoons, which spreads germs. Food can sit out for too long at the wrong temperature, letting bacteria grow. Also, people might cough or sneeze near the food. Common germs at buffets include bacteria like E. coli, Salmonella, and Listeria, and viruses like norovirus. Restaurants need to check food temperatures, change serving spoons often, and make sure everyone is washing their hands.

Influenza strain H1N1, formerly known as swine flu, is rising significantly in India, with deaths also being reported in some states.

H1N1 is a subtype of Influenza A and can cause sudden fever, cough, sore throat, headache, body aches and fatigue. These symptoms can overlap with those of other seasonal influenza strains, COVID-19 and respiratory syncytial virus (RSV), making it difficult to identify the infection based on symptoms alone.

H1N1 Cases and Deaths Reported in States

Delhi: According to official data, Delhi has reported 1,349 confirmed H1N1 infections. No official deaths have been reported.

Kerala: A total of 2,468 influenza cases were recorded in the state in July, with 24 deaths reported during the month. The total number of cases recorded in the state this year stands at 5,519, with 60 deaths reported.

Maharashtra: The state has reported 25 laboratory-confirmed H1N1 cases, including a major spike of 15 cases in July. One confirmed death was officially verified by the Nagpur Municipal Corporation (NMC) Death Audit Committee.

Gujarat: H1N1 activity is also being reported, with Ahmedabad currently seeing a rise in cases.

Although H1N1 influenza primarily affects the respiratory tract, the infection can also put additional strain on the heart in some people, particularly those with a chronic history of cardiovascular disease, experts told HealthandMe.

How H1N1 Can Strain the Heart

Fever, dehydration, increased levels of carbon dioxide in the body, decreased oxygen levels and the body’s inflammatory response can increase the workload on the heart during an H1N1 infection.

This added strain may be more concerning for people who already have cardiovascular disease, said Dr. Praveen Raman Mishra, Associate Consultant, Institute of Cardiac Sciences at ShardaCare – Healthcity.

Heart Problems Linked to H1N1

Some H1N1 influenza patients may experience cardiovascular complications, including:

• Inflammation of the heart
• Abnormal heartbeats
• Worsening of heart failure

Dr. Saurabh Gupta, Associate Director, Internal Medicine, Yashoda Medicity, added that H1N1 infection may cause fluctuations in heart rhythm or inflammation associated with the heart.

“In some circumstances when suffering from the H1N1 virus, although the initial symptoms of the virus may be those shared with the normal flu, such as temperature, aches and cough, those with pre-existing heart conditions should be more vigilant whilst they’re recuperating,” he told HealthandMe.

“As the infection puts more work on the body, you can find that previous heart problems are more noticeable,” he added.

Warning Signs to Watch For After H1N1

The experts noted that people recovering from H1N1 should seek medical attention if they develop symptoms such as:

• Severe chest pain
• Shortness of breath
• A high or fluttering pulse
• Sudden faintness
• Severe weakness

Who Should Be Particularly Careful?

People with a chronic history of cardiovascular disease may face greater strain on the heart during H1N1 infection.

Monitoring symptoms during recovery and seeking medical attention when concerning symptoms develop can help identify cardiovascular problems early.

For many women, menopause can bring a string of uncomfortable symptoms like hot flashes, sleep problems, changing body composition and weight gain.

Now, researchers are looking at whether combining GLP-1-based weight-loss medicines with menopausal hormone therapy (MHT) could offer greater benefits, particularly for women struggling with obesity after menopause.

A recent Mayo Clinic study, published in The Lancet Obstetrics, Gynaecology & Women's Health, found that postmenopausal women taking tirzepatide along with hormone therapy lost about 35% more weight than those taking tirzepatide alone.

What Are The Study's Findings?

Researchers studied 120 postmenopausal women with overweight or obesity who had been taking tirzepatide for at least 12 months. Forty women were also using MHT, while 80 were not.

Women taking both treatments lost around 17-19% of their body weight, compared with about 14% among those taking tirzepatide alone. About 45% of women on the combination achieved at least 20% weight loss, compared with 18% in the tirzepatide-only group.

“This study provides important insights for developing more effective and personalized strategies for managing cardiometabolic risk in postmenopausal women,” said Dr Regina Castaneda, first author and Mayo Clinic researcher.

However, this was just an observation in the study, not a randomized clinical trial. Therefore, it cannot prove that hormone therapy itself caused the additional weight loss.

“It is possible that women using hormone therapy were already engaged in healthier behaviors, or that menopause symptom relief improved sleep and quality of life,” said Dr Maria Daniela Hurtado Andrade, senior author of the study.

Also read: Postmenopausal Women May Face More Severe Dry Eye Disease; How Do Hormones Contribute?

Could The Combination Work?

During menopause, declining oestrogen levels can change fat distribution, appetite, metabolism and muscle mass. GLP-1 medicines, meanwhile, reduce appetite and slow stomach emptying, helping with weight management.

Researchers believe there could also be a biological interaction between oestrogen and GLP-1 signalling. “Preclinical data suggest a potential synergy, with estrogen appearing to enhance the appetite-suppressing effects of GLP-1,” Castaneda said.

Earlier research has also suggested greater weight loss among postmenopausal women using semaglutide alongside hormone therapy.

A 2026 review similarly concluded that GLP-1 medicines may help reduce weight and abdominal fat in menopausal women, but larger studies are needed.

Also read: Experimental Menopause Drug Shows Promise Mid-Stage Trial, Reduces Hot Flashes By 83%

Are There Any Side Effects Of Combining These Drugs?

GLP-1 medicines may cause nausea, vomiting, diarrhoea, constipation, abdominal pain and reduced appetite. These effects often surface when the dose is increased.

Hormone therapy has its own side-effects and it is also not suitable for everyone. Depending on the patient's medical history, MHT can increase the risk of complications like blood clots and stroke.

Hormone therapy should not be started simply to fuel weight loss from a GLP-1 drug. It is primarily used to treat certain menopause symptoms and should be prescribed after considering a woman's age, symptoms, medical history and individual risks.

As Hurtado Andrade noted, researchers now want to determine whether the combination offers benefits beyond weight loss, including improvements in cardiometabolic health.

It can be confusing and sometimes alarming to receive different thyroid test results from two different laboratories, especially when both tests are done on the same day. A slight difference in values does not necessarily mean that your thyroid function has suddenly changed. In many cases, the variation is due to differences in how the tests are performed rather than a change in your health.

The Laboratory Can Make A Difference

One of the biggest reasons for varying results is the laboratory itself. Accredited laboratories, such as NABL-certified labs, follow stringent quality-control measures, use standardised testing protocols and have trained personnel to handle samples correctly. Laboratories with less rigorous quality standards may produce results that are less consistent.

Different Equipment Can Produce Different Results

The equipment and testing methods used can also differ from one laboratory to another. Different analysers, calibration techniques and testing kits can produce slightly different values for thyroid hormones such as TSH, T3, T4, Free T3 and Free T4.

Even the reference ranges printed on reports may not be identical because each laboratory establishes its own normal range based on the equipment used and the population it serves.

Also read: UK Approves Eli Lilly’s Foundayo: Is the GLP-1 Pill Better Than Wegovy, Mounjaro?

The Time Of Your Test Matters

The timing of the test is another important factor. Thyroid-stimulating hormone (TSH) naturally fluctuates throughout the day. It is generally higher during the early hours of the morning and gradually falls as the day progresses.

As a result, a blood sample collected in the afternoon may show a lower TSH level than one collected early in the morning.

Stress, Sleep And Medication Can Affect Results

Lifestyle and biological factors can also influence thyroid hormone levels. Stress, poor sleep, recent illness, medications and even eating before the test may affect the results.

For people taking thyroid medication, blood samples should ideally be collected in the morning on an empty stomach and before taking the daily dose. Testing after medication may temporarily alter hormone levels and make interpretation more difficult.

Also read: Why Women Want Hormonal Health Care, Not Just Pregnancy Care

Biotin And Other Medicines Can Interfere With Thyroid Tests

Certain supplements and medications can interfere with thyroid tests as well. Biotin, commonly found in hair and nail supplements, can falsely lower TSH levels while increasing Free T3 and Free T4 values.

Medications such as amiodarone, glucocorticoids, dopamine and heparin may also affect thyroid hormone measurements. During pregnancy, hormonal changes, particularly increased levels of human chorionic gonadotropin (hCG), can naturally alter TSH values.

Even Sample Handling Can Affect The Report

Laboratory handling also plays a role. Delays in processing, improper storage temperatures, differences in centrifugation timing or sample-handling errors can influence the final result.

In some individuals, thyroid autoantibodies may interfere with laboratory assays, potentially leading to inaccurate Free T3 and Free T4 measurements.

Also read: Silent Neck Swellings: Why An Unusual Lump Should Never Be Ignored

Should You Repeat A Thyroid Test?

Because of these variables, experts recommend getting thyroid tests done at the same accredited laboratory whenever possible. This allows doctors to compare results more reliably over time.

If a thyroid value is only mildly abnormal or falls within a borderline range, it may often be advisable to repeat the test before making a diagnosis or starting lifelong medication.

Ultimately, thyroid test reports should never be interpreted in isolation. Doctors consider the patient's symptoms, medical history, physical examination and repeat test results before deciding on treatment.

Consistency in where and how the test is performed can help avoid unnecessary anxiety and support more accurate clinical decisions.

By Dr Shaheen Guy, General Physician, Saifee Hospital, Mumbai