Thailand screens 1,700 passengers for Nipah virus; three hospitals put on standby
No infections have been detected so far.
Health
Diagnoses of diabetes, cancer, mental illness increased in Cambodia in 2025
Lo Veasnakiry, secretary of state at the Ministry of Health, said that rather than a cause for concern, some indicators suggest that this is positive, as many cases were likely…
More young adults, teens in Singapore being diagnosed with cancer
Early-onset colorectal cancer nearly doubled from 1968 to 2019 while breast cancer is most common among younger women.
Cerebral palsy care out of reach for Bhutan’s rural families
Cerebral palsy is the world's leading cause of childhood physical disability, yet in Bhutan, no comprehensive national data tracks the condition. For families in remote villages,…
Malaysian paraplegic agriculturist builds regenerative food forest for Kuala Lumpur community
An agriculturalist and social entrepreneur, Dr Billy Tang Chee Seng, 60, has spent years designing food systems that work within constraints.
Food allergy no longer just a childhood “phase”: Malaysian doctors
As an increasing number of cases are identified in clinics, medical professionals believe that Malaysia must enhance public awareness and improve food labelling to protect better…
Infant formula recalled over toxin risk by Brunei food authority
The BDFA confirmed that all the affected brands or batches are not imported commercially into this country. However, those who have purchased the product overseas are advised to…
Major drop in maternal mortality ratio in Malaysia since 1970s
Data from the Statistics Department showed that in 2024, there were 25 maternal deaths and 6.7 infant deaths per 1,000 live births.
One in six children in Nepal province suffers from wasting
Acute malnutrition, also called wasting, is considered an emergency condition once it exceeds 10 percent because child mortality rises sharply, experts say.
Cooks trained to diversify egg recipes under Bhutan’s ‘One Child, One Egg’ programme
The goal is to prevent menu fatigue and improve students' acceptance and enjoyment of school meals.