Dr Hilary Jones says it’s important that men talk about erectile dysfunction – as it could be a sign of other underlying health problems. The GP and TV medic wants to encourage people suffering from the issue to see their doctor, as it could be a symptom of diabetes, heart disease or other health problems that need to be properly treated. Erectile dysfunction (ED) is particularly common as men get older, and is believed to affect half of men over 40 and around 26% of men under 40. Yet it is often still a taboo, and as Jones – speaking as an adviser to the Eroxon ED Information Panel (EEDIP) – points out, men are “much less likely to go to see a doctor about something below the waist”. Here’s a look at some of the wider health issues that could be linked with erectile dysfunction… Heart problems Men’s health and sexual function specialist Dr Anand Patel says heart problems are a potential cause of ED, particularly for older men. “Doctors often say it is a heart problem until proven otherwise as you get older, due to the narrowing of blood vessels and damaging of nerves,” Patel explains. “The penis is a blood sac, if your heart isn’t working properly, you won’t be able to fill your penis.” Diabetes Jones says erectile dysfunction “can be a symptom of diabetes” in some cases. So, it’s important to get any warning signs checked out, especially if you have a family history. “We know that diabetes is often present for some considerable time before a diagnosis is made – the symptoms creep up on somebody, and through that time there is damage being done to circulation, blood vessels and nerves. The longer a diagnosis is delayed, the greater the risk of damage,” Jones explains. Mental health problems Erectile dysfunction can also be linked with mental health conditions, including severe and chronic stress. Certain mental health medications can also cause the problem, while ED itself can take a toll on a person’s mental wellbeing too. “There have been cases where men are tortured by their perceived failure to maintain erection, they feel emasculated. Some men find this very difficult to deal with or talk about,” says Jones, who notes that erectile dysfunction can trigger depression in some cases. Urging anyone affected to seek support, he reassures that ED “is eminently treatable – it is not something you need to suffer with in silence”. Obesity Jones adds: “Increasing age is a major factor, as is obesity. Men who are obese have a three times greater risk of suffering from ED.” Obesity can also be a risk factor for diabetes and heart problems, so it’s important to bear it in mind when it comes to overall health. Addiction Both drug and alcohol misuse could be causing ED, says Patel. Plus, there’s another addiction that may also be to blame… “We are now seeing the influence of porn,” says Jones. “For younger men, one of the reasons for this increase in ED is exposure to pornography over longer periods. A third of men are watching porn once a week, one in eight on most days, and in those aged 18-29 almost every day. “The Kinsey Institute has introduced this new classification, pornography-induced ED, which is due to unrealistic expectations in the real world, and huge pressure on men to perform ‘normally’. Pornography is not real,” he adds. If you are struggling with erectile dysfunction, there are numerous treatments available. Seek advice from your doctor. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Judy Murray: More needs to be done to protect athletes from abuses of power Nearly half UK adults believe LGBTQ+ representation important in storytelling – study What to wear to Glastonbury this year

Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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