When we purchase any medical, Ayurveda, food or nutraceutical product, we may see in the label that the product has been manufactured under GMP compliance. So this article is to describe what does GMP mean and how it impact on our health.
What is cGMP
cGMP stands for Current Good Manufacturing Practices, is a set of regulations enforced by a regulatory body requiring Raw materials are procured from approved vendor then tested and released before use in batch, area are suitable for manufacturing, area is properly cleaned and arranged, equipment are suitable for use, qualified and calibrated on periodic basis, personnel are properly trained and qualified, activities are documented, are few examples how cGMP works. If these can be put in to practices in a pharmaceutical manufacturing plant, mix-ups, contamination, product failure can be avoided. ‘C’ in cGMP stands for current which allows company to use technology which are modern and up to date.
Many company uses risk management approaches to meet the requirements of quality products to ensure their intended purpose and to protect the public health. GMP ensures that quality is built into the organization and processes involved in the manufacture of the products and all those operations should be carried out strictly according to cGMP (Current Good Manufacturing Practices). A comprehensive quality system model, which, if implemented, will allow manufacturers to support and sustain robust, modern quality systems that are consistent with cGMP regulations. The inherent flexibility of the cGMP regulations should enable manufacturers to implement a quality system in a form that is appropriate for their specific operations. This guideline applies mainly to manufacturers of medicinal products (finished pharmaceuticals). However, the principles can be extended to the manufactures of food, medical devices, herbal medicines, cosmetics, etc. In future, the Authority will establish, where appropriate, specific cGMP requirements as supplements to the main guide to address matters related to certain product quality requirements. The guideline serves as a basic minimum requirement for both local pharmaceutical companies and foreign companies to be authorized for import products. It is also a reference and guidance tool to the Authority for GMP inspection and licensing of establishments. The requirement for establishment licensing is described in the guideline for establishment licensing. The guideline is a minimum requirement and as such does not restrict any new technological development and concept, which have been validated and installed in the manufacturing of products to improve the quality assurance system. The guideline shall be regularly reviewed and revised considering the needs and technological growth in the pharmaceutical sector.
A user cannot detect product quality through smell, touch, or sight hence does not know whether the product will work and safe for use. Testing alone cannot guarantee the quality of the product as what is tested is destroyed and what is consumed is not tested. So quality should be built in to every step of the manufacturing of the product.
For example a company produces 10 Lakh injection vials in a batch. Out of 10 Lakh vial one is found with defected quality and defected vial is used for treatment of our nearest one. So that person died. For the manufacturing company success rate may much higher but for me its a 100 percent loss. Hence that much care shall be taken during manufacturing of the drug product. Same way as a consumer we should be careful while purchasing any product which will be used for human or veterinary consumption.
Every label claim is not truth
A lot of company may claim that the product is manufactured under cGMP compliance but actually they may compromise with the requirements. For this reason only USFDA is giving warning letter or import ban to event many of top branded pharma companies. So, do study about the company profile before being a loyal customer of the company.
Cut down on portions of your mea
Portion your meals in a calorie-conscious manner. One quarter of your plate should comprise a palm-size portion of lean protein, such as salmon or chicken breast; another quarter should comprise a fist-size portion of unrefined grain, such as brown rice; and one-half of your plate should be filled with a variety of colorful vegetables.
If you are still hungry after eating your meal, try waiting about 20 minutes to allow your food to digest. If you are still hungry, eat a tossed salad, extra vegetables, or a small piece of fruit.
Do not skip meals
Eating three meals a day plus snacks is essential in weight management. Don’t forget breakfast! Eating breakfast in the morning jump-starts your metabolism. Remember that food is your body’s fuel: without it, your body cannot work as efficiently.
Eat calories in the half of your days
Eat the majority of your calories in the first half of your day. Enjoy portion-controlled snacks during the day to keep hunger under control at night. After all, you’re generally most active during the day. Choose lighter dinners to coincide with evenings when you are less active.
Double up on fiber
Most women do not receive the 25-30 grams of fiber recommended each day. To help you boost your fiber intake, choose whole-grain, high-fiber breads and cereals; choose whole-wheat pasta and rice instead of white; and include more dried beans in your meals. Fiber helps fill you up faster, which can cause you to eat less and curb hunger. Most importantly, soluble fiber can help lower your cholesterol.
Good Food Sources of Fiber
Insoluble Fiber: whole-wheat products like breads, pastas, cereals, wheat and corn bran, the skins of fruit and root vegetables, and most vegetables (like broccoli, potatoes and green beans).
Soluble Fiber: oats, oat bran, barley, psyllium, legumes like dried beans and split peas, most fruits and vegetables.
Participate in physical activity daily as recommended by your physician or exercise physiologist.
Include 5 servings of fruits and vegetables per day
Fruits and vegetables are a great source of vitamins, minerals, and fiber. They are naturally low in calories and fat.
Eat at least 2-3 servings of fruit daily
Avoid juice and canned fruit
Eat fruits with the skin for added fiber and nutrients
Have plenty of vegetables with lunch and dinner daily. They are also great as a snack.
Drink plenty of water
Include 6 to 8 glasses of fluid each day. It’ll help keep you adequately hydrated and often helps prevent overeating.