MONTREAL — The cost of a four-year university degree for a child born in 2013 could rise to more than $140,000 due to tuition inflation, a new study says.But three-quarters of parents with children under 18 haven’t made a detailed estimate of the total cost of post-secondary education, said BMO’s Wealth Institute in a report released on Wednesday.Tuition and other costs for a four-year university degree now can cost more than $60,000, the report said.“I think that for most people if you tell them that tuition has increased two or three times the rate of inflation they will be surprised at that,” said BMO’s Caroline Dabu.This can leave parents unprepared for the costs and students with hefty loans to pay back when they graduate, Dabu said from Toronto.Over the last five years, the average annual inflation rate has been 1.6% while tuition inflation was 3.9%, the bank said.It also noted that at the beginning of the 1990s, average undergraduate tuition fees in Canada were $1,464 and they’ve risen more than three-fold to $5,581.Parents often see college or university as a long way off for their children, said Dabu, vice-president and head of BMO’s wealth planning group.“The top mistake is not starting early enough.”The report also found that 83% of parents expect to pay for their child’s college or university costs, with 44% expecting their child will also contribute.“Let them know you’re saving for their education and have them involved in how you’re saving,” Dabu said.If students have a part-time job, parents could have a portion of earnings go toward post-secondary education to help them understand budgeting, she added.Only half of parents have set up a registered education savings plan (RESP), said the inaugural report by the bank’s newly created Wealth Institute, called: “Student Tuition and Debt on the Rise: RESP’s and Beyond.”The report also found that only 34% of parents were taking full advantage of the available government grant for RESPs.The BMO report also recommends parents consider using tax free savings accounts, trusts, corporate dividends and life insurance policies to help pay for post-secondary education.“The advice we give to clients is very similar as to what we give around retirement, and that is to start saving as soon as possible,” Dabu said.
This strain has been linked to pig farms in France, Holland, Germany and Denmark and is only killed in meat if people cook it for longer than usual.Most people who come into contact with the disease contract a nasty, flu-like cold.However, some cases are severe and life-threatening, and pregnant women and transplant patients are particularly at risk.According to the Times, Dr Harry Dalton, a gastroenterologist at Exeter University, told a conference on neurological infectious diseases HEV had become a major threat. He said: “I call it the Brexit virus. It attacks the liver and nerves, with a peak in May. It is particularly dangerous for people with suppressed immune systems such as those who have had organ transplants and possibly cancer. The virus seems to come from Europe.” He said no one should eat ‘pink’ pork and that pregnant women and transplant patients should not eat pork at all.People who eat pork should cook bacon until it is crispy and sausages for at least 20 minutes, as the virus is heat resistant and survives being cooked until the meat is heated to above 71C for two minutes.Roy Van Den Heuvel told The Times of how the virus left him in intensive care after he ate salami.He said: “It started out like flu, but my arms and shoulders became so painful I had to go to hospital. They put me straight in intensive care.”The virus had attacked the nerves in my armpits and diaphragm. I couldn’t breathe properly.”Doctors traced the strain to salami, probably from Holland. It is cured, not cooked, and the virus survives in the fatty bits.”The 61-year-old’s diaphragm and shoulders are now permanently partially paralysed, and he can no longer work as a gardener. Britons have been warned to cook sausages until they are piping hotCredit: Andrew Crowley Cases of a potentially deadly disease carried in sausages made with EU meat – the so-called ‘Brexit virus’ – are on the rise.The strain of hepatitis E (HEV) has been linked to pig farms on the Continent after the tropical virus mutated to infect livestock.Public Health England reported the number of severe cases has almost trebled since 2010, with 1,244 reported in 2016, compared with 368 six years earlier.The virus causes a flu-like illness and in severe circumstances, could cause death.Experts predict around 10 per cent of pork imported from Europe could be infected with the ‘Brexit virus’, which affects more than 60,000 people in Britain annually. Humans can catch the disease by eating undercooked pork, sausages, pork pies and bacon.Once ingested, the virus is carried to the liver, causing people with weakened immune systems to become seriously ill. Want the best of The Telegraph direct to your email and WhatsApp? Sign up to our free twice-daily Front Page newsletter and new audio briefings.