Unsure how to approach a sensitive health conversation with your partner? While there shouldn’t be any shame around health issues, it can feel tricky raising concerns about your partner’s health – especially if it involves something perceived as being ‘embarrassing’ or sensitive. This can particularly apply to men: a survey commissioned by the app myGP last year found one in four men (23%) refuse to seek medical advice about a health issue due to embarrassment. But, what if you’re the partner of a man who may need to tackle a health issue, but you’re nervous about how to bring the topic up? First off, men’s health and sexual function specialist Dr Anand Patel, advisor to Eroxon, says being able to have these conversations in relationships is important. “It is the unsaid conversations that cause the most stress in relationships,” says Patel. “If you have a partnership where you can communicate your needs and stresses on a regular basis, you are probably going to have a really functioning relationship.” So, whether you’re in a heterosexual or same-sex relationship, how do you go about it? “These talks are important to have in a kind manner,” says Patel. “Don’t blindside them, don’t catch them off-guard. It is about helping with the health of each other.” As Men’s Health Week (June 12-18) begins, here are three common men’s health problems, and advice on how to talk to your partner about them… Toilet habit changes Have you noticed that your partner’s toilet habits have altered? Patel says this could include them “having difficulty passing urine, running to the toilet all the time, or getting up a lot in the night” to pee. This can be very common, particularly as men get older, and it is often linked to the prostate (a small gland, located near the bladder, which helps make semen). An enlarged prostate can affect urination, and while this is usually caused by a harmless condition called benign prostate enlargement (BPE), it can sometimes be a symptom of cancer so it’s important to get it checked out by a doctor. Plus, there are treatments that can help – it isn’t something men need to just live with. But how do you raise the conversation if someone seems reluctant to talk about it? “I would suggest having an idea in your head of what you want to say. Speak in a private place, where they have not just got back from work or are rushing out,” says Patel, who suggests approaching it by saying: ‘Can we catch up about something that has been on my mind?’ “Keep an even tone, even if you are annoyed you are being kept up at night. This might be a bit embarrassing, signpost that, then discuss how it affects you and explain you are worried about them.” Erectile dysfunction Erectile dysfunction (ED) is very common and often nothing to worry about if it only happens occasionally and there’s an obvious cause. But sometimes it can be more of a frequent problem – and Patel says it’s important for people to be able to talk about it in relationships. He explains: “It could be a sign of health issues. Perhaps due to anxiety, depression, work, grief, stress, or a health condition” – such as diabetes or a heart problem. Erectile dysfunction can be a sensitive topic, however. When it comes to discussing it with your partner, Patel suggests: “Pick a good place and time – not after sex. Signpost that it is not a blame thing. Explain that you still enjoy what you do together, but have noticed differences. Ask how he is feeling and whether the problem is something you can work on together. Say what you need to say, but do it kindly.” Remember, GPs hear about ED all the time and there are lots of effective treatments. “Many current treatments don’t involve the partner at all; he shuffles off and deals with it, be it through tablets or a pump,” says Patel. “Whereas if you are able to engage with foreplay, you can use something to improve the situation together, such as Eroxon [treatment gel]. The topical nature of the gel means you can get your partner fully involved with some manual stimulation too.” A lump on their testicles You are having sex with your partner and come across a lump. Now what? “Perhaps don’t say there is a lump when you are having sex – bring it up another time soon after, and don’t delay,” suggests Patel. However, he stresses that this “could be an urgent conversation”. Patel adds: “Maybe it is [a lump] they have known about for years that is nothing to be worried about, but you should ask. Once you have said something, be quiet and give them some time. They could be feeling angry, embarrassed, shocked, or confused about how you might feel. If they say they don’t want to speak to a doctor, try to work out why. Make it clear you are worried.” A lump doesn’t always mean cancer. However, this is a possibility – testicular cancer is the most common form of cancer in men aged between 15-49, according to the NHS – so it’s important to get any unusual lumps and bumps checked out quickly. Testicular cancer be often be successfully treated, but detecting it early does help. “Sometimes you have to mention cancer to make someone take an issue seriously,” says Patel. “You may want to be kind, but you cannot avoid the fact they might have a problem.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Prince William responds after three guardsman collapse during UK heatwave Chanel’s classic 1926 little black dress added to fashion exhibition in Scotland 6 innovative self-tan products to help you get your best-ever faux glow

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Danish pastries are world-famous, but what do you know about the rest of Scandinavian cuisine? With a food philosophy that centres around seasonal produce, perhaps the Scandi approach to cooking is the way forward when considering the environment and the cost-of-living crisis. “It’s very seasonal, lots of vegetables and very clean flavours,” Copenhagen-based chef and food writer Trine Hahnemann says of Danish cuisine. “So salt, pepper, nutmeg; salt, pepper, lemon; salt, pepper, vinegar – it’s not bland at all, we use spices, but we use them one at a time.” Hahnemann, 58, says this emphasis on seasonality helps save money. “It becomes too expensive to buy vegetables that are out of season, that are shipped or whatever,” she explains – but she’s all to aware that the Danish food scene is a bit of a paradox. She mentions produce “that have become everyday things, which people eat every day – like cucumbers, tomatoes and bananas. You can’t convince people there’s also a season for bananas – it’s year round, all the time. They’re the biggest fruit in Denmark”. This doesn’t stop Hahnemann advocating for eating the seasons – which in Denmark means you might be limited to root vegetables and potatoes in the winter. This isn’t necessarily a bad thing, particularly as we’re now coming into summer and there’s a glut of fruit and vegetables available. Summer cabbage, radish, fennel, tomatoes, cucumbers, courgettes, strawberries, tomatoes – they’re all in her shopping basket during this time of year. Hahnemann is a salad fan, and she’s devoted a whole section of her new cookbook, Simply Scandinavian, to them. The chef argues people “don’t take [salads] seriously enough” – and opening a bag from the supermarket won’t quite cut it. “Buy a few vegetables, bake them nicely in the oven with either lemon juice and a little bit of a spice of some kind – it could be garam masala, it could be garlic – then always have a nice dressing. Spend some money on some good oils or good vinegars, because that’s where the flavours are. “Then think about texture… Texture means a lot when we eat.” The moral of the story? “Salads are amazing, because there are no rules – anything can become a salad,” she says. Hahnemann learned traditional Scandinavian cooking from her grandmother, saying: “My favourite dish when I was little that my grandmother would cook for me was meatballs with the cucumber salad.” Her grandma ever explicitly taught her how to make this dish – Hahnemann was instructed to help out, and eventually learned classic Danish recipes through osmosis. “It was much later in my 20s I realised what an amazing gift she’d given me without ever asking if I wanted to be involved – because I was involved, but I was never asked to be part of the cooking. I just saw it all tasted it,” Hahnemann says. Not that feeding Hahnemann was much of a chore: “When I was a child I loved everything. The only thing I didn’t like was a well-done omelette, that was the only thing I couldn’t eat when I was little.” Hahnemann’s grandmother also taught her how to bake, drawing upon the traditional recipes Denmark is famous for. As a child, she practised baking while living on a commune with her parents in the Sixties and Seventies. “There was this idea that children, their creativity should be nurtured, you shouldn’t put limits on things. So I baked all these horrible cakes and the grown-ups would eat them and say, ‘Oh, it’s wonderful Trine’ – and it was nothing like that,” Hahnemann remembers with a laugh. It was only when someone in the commune started giving her tips on beating the butter and sugar before adding the rest of the ingredients that “all of a sudden this world opened up to me about baking”. Hahnemann still uses baking as a tool when she’s “really stressed out”, and has a bakery in Copenhagen putting the spotlight on traditional Scandinavian bakes like cardamom buns and rye bread. She says baking is “the most important thing” about Scandinavian cuisine. “Because of the rye bread, and the whole lunch concept of open sandwiches on the rye bread. The whole breakfast is about bread, then you have all the celebratory baked goods – that you can say we now eat on a more regular basis.” While Hahnemann accepts some “traditions are disappearing, because everybody’s working so much”, she’s keen to keep the spotlight on traditional buns, breads and baking. When she recently taught a baking class, she was “so happy” to have a group of male friends in their 20s sign up, saying: “I think it’s important to keep it alive.” ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27).

GLASGOW, Scotland--(BUSINESS WIRE)--Oct 2, 2023--

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