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Chancellor Olaf Scholz’s government will on Wednesday approve a top-up of Germany’s special Climate and Transformation Fund by

Continental AG cut its sales outlook for the year on weakening markets for tires in Europe and North

TOKYO (Reuters) -Sony on Wednesday reported a 30.6% fall in first-quarter operating profit, in line with analyst estimates. Profit for

Thailand’s central bank Governor Sethaput Suthiwartnarueput said he’s seeing the tail end of the monetary tightening cycle while

Flutter Entertainment Plc turned a profit in its US business FanDuel in the first half of the year,

Sony Group Corp. raised its outlook for sales and net income for the fiscal year as its PlayStation

Just 4,000 steps a day could be enough to reduce a person’s risk of early death, according to a new study – but academics found people reap more health benefits from every additional step. Fitness trackers and smart phones mean that people are more focused than ever on achieving the lauded 10,000 steps a day. But the new study, published in the European Journal of Preventive Cardiology, found that the number of steps a person needs to walk each day to benefit their health could be lower than previously thought. Researchers found that walking at least 3,967 steps a day helped a person start to reduce their risk of dying from any cause. And walking at least 2,337 steps a day started to reduce the risk of dying from heart diseases. The study, the largest of its kind to date, did conclude that the more a person walks, the lower the risk of premature death. Even if people walked as many as 20,000 steps a day, the health benefits continued to increase, they said. They found that the risk of dying from any cause or from cardiovascular disease – diseases of the heart and blood vessels – decreases significantly with every 500 to 1,000 extra steps a person walks. Indeed an extra 1,000 steps a day was associated with a 15 per cent reduction in the risk of dying from any cause, and an increase of 500 steps a day was associated with a seven per cent reduction in dying from cardiovascular disease. Academics, led by Maciej Banach, professor of cardiology at the Medical University of Lodz in Poland, and adjunct professor at the Ciccarone Centre for the Prevention of Cardiovascular Disease, Johns Hopkins University School of Medicine in the US, examined 17 different studied with information on almost 227,000 people. People were tracked for an average of seven years. “Our study confirms that the more you walk, the better,” said Prof Banach. “We found that this applied to both men and women, irrespective of age, and irrespective of whether you live in a temperate, sub-tropical or sub-polar region of the world, or a region with a mixture of climates. “In addition, our analysis indicates that as little as 4,000 steps a day are needed to significantly reduce deaths from any cause, and even fewer to reduce deaths from cardiovascular disease.” “In a world where we have more and more advanced drugs to target specific conditions such as cardiovascular disease, I believe we should always emphasise that lifestyle changes, including diet and exercise, which was a main hero of our analysis, might be at least as, or even more effective in reducing cardiovascular risk and prolonging lives.” Dr Ibadete Bytyci, from the University Clinical Centre of Kosovo, and senior author of the paper, added: “Until now, it’s not been clear what is the optimal number of steps, both in terms of the cut-off points over which we can start to see health benefits, and the upper limit, if any, and the role this plays in people’s health. However, I should emphasise that there were limited data available on step counts up to 20,000 a day, and so these results need to be confirmed in larger groups of people.” Health officials in England previously urged people to focus on increase the pace of their walking, rather than just focus on the distance or number of steps. People should “focus on brisk walking, not just 10,000 steps”, according to 2018 advice from Public Health England and the Royal College of GPs. Read More Wilko isn’t just a shop – it’s a magical portal to essential British tat ‘Oblivious’ woman defended after walking through beach wedding: ‘They don’t own the beach’ Woman behind ‘not real’ plane tirade identified as marketing executive with $2m home Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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There’s a meal in Singapore called ‘scissors-cut rice’, a selection of dishes piled high over a plate of lovely fluffy rice and topped with curry sauce,” says chef Jeremy Pang. “Originating from Hainanese Chinese descendants, the dish can be seen as a cross between a Malaysian nasi lemak and a Japanese katsu curry.” Curry sauce and rice Serves: 2 Ingredients: 2 cups of jasmine rice 2 cups of water 1 onion, finely diced ½ thumb-sized piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 3 green chillies, pierced with the tip of your knife 1 potato, peeled and cut into 5cm chunks 300ml chicken stock 200g okra (swapsies: green beans), cut into 3-4cm lengths Vegetable oil For the sauce: 150ml coconut milk 1 tbsp sambal (swapsies: chilli bean sauce/toban jiang) 1 tbsp light soy sauce ½ tsp salt For the spices: 2 star anise 1 cinnamon stick 1½ tbsp curry powder Method: 1. Wash the rice at least three times. Place in a bowl and run under cold water, gently moving the rice grains between the tips of your fingers. Pour the rice through a sieve in between each wash, until the water runs clear. Sieve one last time and set aside. 2. Mix the sauce ingredients together in a jug. 3. Build your wok clock: start at 12 o’clock with the rice, followed by the onion, ginger and garlic, the spices, green chillies, potato, the sauce, chicken stock and lastly the okra. 4. Place the rice in a saucepan with the measured water. Cover with a tight-fitting lid, place on a medium-high heat and bring to a vigorous boil. Then reduce the heat to low and simmer with the lid on for 12-15 minutes until the liquid has evaporated to the point where you start to see air pockets form in between some of the rice grains. Replace the lid, turn the heat off and leave the rice to sit for another 15 minutes or so until ready to serve. 5. Once the rice is cooking, heat one to two tablespoons of vegetable oil in a saucepan to a medium heat, add the onion and fry for two to three minutes. Add the ginger and garlic and fry for a minute or so. Then add all the spices together, the green chillies and potato in turn, frying for about a minute after each addition. Pour in a quarter of the sauce and bring to a vigorous boil. Add another quarter of the sauce and again bring to a boil, then repeat this process until all the sauce has been added. Bring to a boil once again, pour in the chicken stock and cook on a medium heat for 20 minutes. Then add the okra and cook for five to 10 minutes before serving with the rice. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? How to make Thai favourite lemongrass chicken stir-fry