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marți, 13 decembrie 2011

Increasing Number Of Imaging Visits Faced By Breast Cancer Patients Before Surgery

Main Category: Breast Cancer
Also Included In: MRI / PET / Ultrasound;  Radiology / Nuclear Medicine
Article Date: 13 Dec 2011 - 1:00 PST

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Breast cancer patients frequently undergo imaging like mammograms or ultrasounds between their first breast cancer-related doctor visit and surgery to remove the tumor. Evaluations of these scans help physicians understand a person's disease and determine the best course of action. In recent years, however, imaging has increased in dramatic and significant ways, say researchers from Fox Chase Cancer Center. More patients have repeat visits for imaging than they did 20 years ago, and single imaging appointments increasingly include multiple types of imaging.

The researchers, led by Richard Bleicher, M.D., surgical oncologist at Fox Chase, found that between 1992 and 2005, the percentage of patients who had multiple (2+) imaging visits nearly quadrupled. Bleicher says additional visits present a burden to patients, many of whom are elderly, but the stress may be alleviated through better coordination and evaluation by physicians. Bleicher presented his group's findings at the 2011 CTRC-AACR San Antonio Breast Cancer Symposium.

"The burden to the patient is increasing substantially," Bleicher says. "The number of days patients are having mammograms, MRIs, and ultrasounds is going up steadily year by year. They're having imaging done more frequently on separate dates during the preoperative interval than ever before. It's surprising."

The preoperative interval begins when a patient first reports to a doctor with a breast complaint and ends when the patient undergoes therapeutic surgery to resect a tumor. For the more than 65,000 patients involved in the study, the preoperative interval lasted 37 days on average. The Fox Chase researchers found that in 1992, roughly one in 20 cancer patients (4.9 percent) diagnosed with invasive, non-metastatic cancer underwent imaging twice or more during the preoperative interval. By 2005, that portion had climbed to about one in 5 (19.4 percent). In the extreme case, a small subset of 20 patients underwent mammograms on five or more visits during the preoperative interval.

The researchers also found that a single imaging visit increasingly includes multiple imaging types. In 1992, 4.3 percent of patients underwent multiple types of imaging; in 2005, that rate rose to 27.1 percent.

With the increased use of imaging, Bleicher says that for physicians, "the question becomes, 'How are we affecting patients overall with what we're ordering nowadays?'"

Previous studies have examined patient burden in terms of cost, but Bleicher says he hasn't seen studies that focus on the patient burden in terms of the patient's time. "I wanted to take a look at how things have been changing for patients and how many times they have to travel back and forth to get more imaging," he says. "Physicians need to keep in mind that it's hard enough for working people to take off from work and trek back and forth to appointments, but older people have infirmities, and it's harder to get around. The coordination of care is very important. We need to focus more on the burden to the patient."

Other studies have shown an increase in the cost of breast cancer care - but the cost of imaging is rising even faster. "We know the costs are going up, but we don't know why," he says. "One reason might be the frequency and amount of imaging."

He points out that when more than one set of imaging is done on the same day, "There are perversities of the reimbursement system that may foster these separate visits, although I don't know if that's why we're seeing this phenomenon."

The researchers discovered the climbing trend after studying data on Medicare patients from the National Cancer Institute's Surveillance Epidemiology and End Results (SEER) program. Their results came from the records of 67,751 women who were treated for invasive, non-metastatic breast cancer with surgery and lymph node staging. The researchers omitted patients diagnosed with either metastatic disease or DCIS because those types of breast cancer require different approaches to imaging and treatment. The median age of the study participants was 75.

Bleicher says the patient's burden may be reduced if patients ask their providers why imaging is being done, and work together to make the process smoother. "If they do need imaging, then they might ask their physician, especially if they're of an older age, whether or not they think they're going to need additional types of imaging and if those can be scheduled together," he says.

The researchers are now diving deeper into their data to understand the trend and look for a better way to help breast cancer patients with imaging, Bleicher says. "We want to see whether or not there is a more efficient method of imaging the patients so that we're improving outcomes without increasing costs."

Article adapted by Medical News Today from original press release. Click 'references' tab above for source.
Visit our breast cancer section for the latest news on this subject. Co-authors include Karen Ruth, Elin R. Sigurdson, Kathryn Evers, Yu-Ning Wong, Marcia Boraas, and Brian L. Egleston from Fox Chase.
The study was supported, in part, by a US Public Health Services grant, an appropriation from the Commonwealth of Pennsylvania, an American Cancer Society grant, and by generous private donor support.
Fox Chase Cancer Center Please use one of the following formats to cite this article in your essay, paper or report:

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13 Dec. 2011. APA

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vineri, 9 decembrie 2011

E. Coli Infection - Cook Cookie Dough Before Eating

Editor's Choice
Academic Journal
Main Category: Nutrition / Diet
Also Included In: Infectious Diseases / Bacteria / Viruses
Article Date: 09 Dec 2011 - 8:00 PST

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5 stars5 stars
Pre-packaged cookie dough might taste lovely, but you should resist the temptation until it has been properly baked if you want to avoid getting an E. coli infection, researchers from the CDC (Centers for Disease Control and Prevention) reported in Clinical Infectious Diseases. The authors explain that the 2009 outbreak of STEC (Shiga toxin-producing E. coli) which affected several US states was caused by commercial prepackaged cookie dough.

Eating uncooked cookie dough is popular, especially among teenage girls. In fact, the researchers learnt that many customers buy them with no intention of baking or cooking - they simply eat it as it is..

77 patients from 30 states became ill during the 2009 outbreak; 35 of them had to be admitted to hospital.

The authors wrote that in order to better prevent future outbreaks, the message on cookie dough packages should be more visible and simple - "Don't eat this dough before it is baked!".

Karen Neil, MD, MSPH, and team, which also included experts from state health departments, came to two conclusions: Cookie dough makers should reformulate their produce so that the risk of infection is minimized, even in its raw stateConsumer education regarding the health hazards of eating unbaked cooking dough should be more effectiveFood-borne illnesses caused by E. coli in the USA have been linked to leafy green vegetables, melons, salami, unpasteurized apple cider, sprouts, and ground beef.

3.6 million cookie dough packages were recalled in 2009. After an investigation was ordered and carried out, no production process, vehicle or single source linked to the dough could be identified as a definite contributor to the contamination.

The team believes that one of the dough's ingredients was tainted. Their investigation implicated four ingredients, but not conclusively. The authors explained that just one purchase of tainted flour might have been used in the making of several different lots and types of dough. By examining the contamination status of the products' use-by dates, they were able to make an approximate estimate of when, during that production period, contaminated doughs were being manufactured.

Most cookie dough ingredients undergo a "kill step", such as margarine, baking soda, sugar, molasses, and pasteurized eggs - flour ordinarily does not. Chocolate was ruled out as a possible contributor to the outbreak, because eating chocolate chip cookie dough is much less linked to illnesses of this kind, compared to other cookie dough flavors.

The authors wrote:

"Foods containing raw flour should be considered as possible vehicles of infection of future outbreaks of STEC."
Dr. Neil and team say that makers of baking products should perhaps use pasteurized or heat-treated flour in ready-to-cook foods - especially those that can easily be consumed before they are baked.

They add that manufacturers should strive to make their pre-baked products as safe to eat as they are after baking.

The authors concluded in an Abstract in the journal:

"Manufacturers should consider formulating ready-to-bake commercial prepackaged cookie dough to be as safe as a ready-to-eat product. More effective consumer education about the risks of eating unbaked cookie dough is needed."

They stressed that even educating consumers about the health risks may not be enough.

Written by Christian Nordqvist
Copyright: Medical News Today
Not to be reproduced without permission of Medical News Today

Visit our nutrition / diet section for the latest news on this subject. "A Novel Vehicle for Transmission of Escherichia coli O157:H7 to Humans: Multistate Outbreak of E. coli O157:H7 Infections Associated With Consumption of Ready-to-Bake Commercial Prepackaged Cookie Dough - United States, 2009"
Karen P. Neil, Gwen Biggerstaff, J. Kathryn MacDonald, Eija Trees, Carlota Medus, Kimberlee A. Musser, Steven G. Stroika, Don Zink6, and Mark J. Sotir
Clin Infect Dis. (2011) doi: 10.1093/cid/cir831 First published online: December 8, 2011 Please use one of the following formats to cite this article in your essay, paper or report:

MLA

Christian Nordqvist. "E. Coli Infection - Cook Cookie Dough Before Eating." Medical News Today. MediLexicon, Intl., 9 Dec. 2011. Web.
9 Dec. 2011. APA

Please note: If no author information is provided, the source is cited instead.


posted by avlisk on 9 Dec 2011 at 8:43 am

I've always thought of the packaged cookie dough as 3 foods in one: there's the cooked and cooled cookie; the half-baked, still hot and runny dough-smush-cookie; and of course, the dough straight out of the package. A little of this, a little of that, and you have 3 food groups covered in one product. A perfect food. Never had a problem eating raw dough, though.

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posted by tom bodett on 9 Dec 2011 at 9:09 am

Anyone have ideas why chocolate chip cookie dough might be less prone to causing e. coli infection?

| post followup | alert a moderator |


posted by Bala Ramsu on 9 Dec 2011 at 9:12 am

Many articles on this subject, no mention of popular ice cream flavors that include raw cookie dough.

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posted by PCL on 9 Dec 2011 at 9:14 am

If eggnog can be made to standards for food that is edible without cooking, so can cookie dough. There is no reason have to cook it when its ingredients are mostly grains, sugars and oils.

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posted by Jon on 9 Dec 2011 at 9:44 am

77 people throughout 30 states?? My God, that's a little more than two people per state. To the bunkers!

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posted by meghan on 9 Dec 2011 at 10:32 am

I think the cookie dough in ice creams are egg-less. There's those chocolate covered cookie dough bites you can get at movie theaters and such, and they're egg-less.

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Contact Our News Editors

For any corrections of factual information, or to contact the editors please use our feedback form.

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View the original article here

E. Coli Infection - Cook Cookie Dough Before Eating

Editor's Choice
Academic Journal
Main Category: Nutrition / Diet
Also Included In: Infectious Diseases / Bacteria / Viruses
Article Date: 09 Dec 2011 - 8:00 PST

email icon email to a friend   printer icon printer friendly   write icon opinions  
5 stars5 stars
Pre-packaged cookie dough might taste lovely, but you should resist the temptation until it has been properly baked if you want to avoid getting an E. coli infection, researchers from the CDC (Centers for Disease Control and Prevention) reported in Clinical Infectious Diseases. The authors explain that the 2009 outbreak of STEC (Shiga toxin-producing E. coli) which affected several US states was caused by commercial prepackaged cookie dough.

Eating uncooked cookie dough is popular, especially among teenage girls. In fact, the researchers learnt that many customers buy them with no intention of baking or cooking - they simply eat it as it is..

77 patients from 30 states became ill during the 2009 outbreak; 35 of them had to be admitted to hospital.

The authors wrote that in order to better prevent future outbreaks, the message on cookie dough packages should be more visible and simple - "Don't eat this dough before it is baked!".

Karen Neil, MD, MSPH, and team, which also included experts from state health departments, came to two conclusions: Cookie dough makers should reformulate their produce so that the risk of infection is minimized, even in its raw stateConsumer education regarding the health hazards of eating unbaked cooking dough should be more effectiveFood-borne illnesses caused by E. coli in the USA have been linked to leafy green vegetables, melons, salami, unpasteurized apple cider, sprouts, and ground beef.

3.6 million cookie dough packages were recalled in 2009. After an investigation was ordered and carried out, no production process, vehicle or single source linked to the dough could be identified as a definite contributor to the contamination.

The team believes that one of the dough's ingredients was tainted. Their investigation implicated four ingredients, but not conclusively. The authors explained that just one purchase of tainted flour might have been used in the making of several different lots and types of dough. By examining the contamination status of the products' use-by dates, they were able to make an approximate estimate of when, during that production period, contaminated doughs were being manufactured.

Most cookie dough ingredients undergo a "kill step", such as margarine, baking soda, sugar, molasses, and pasteurized eggs - flour ordinarily does not. Chocolate was ruled out as a possible contributor to the outbreak, because eating chocolate chip cookie dough is much less linked to illnesses of this kind, compared to other cookie dough flavors.

The authors wrote:

"Foods containing raw flour should be considered as possible vehicles of infection of future outbreaks of STEC."
Dr. Neil and team say that makers of baking products should perhaps use pasteurized or heat-treated flour in ready-to-cook foods - especially those that can easily be consumed before they are baked.

They add that manufacturers should strive to make their pre-baked products as safe to eat as they are after baking.

The authors concluded in an Abstract in the journal:

"Manufacturers should consider formulating ready-to-bake commercial prepackaged cookie dough to be as safe as a ready-to-eat product. More effective consumer education about the risks of eating unbaked cookie dough is needed."

They stressed that even educating consumers about the health risks may not be enough.

Written by Christian Nordqvist
Copyright: Medical News Today
Not to be reproduced without permission of Medical News Today

Visit our nutrition / diet section for the latest news on this subject. "A Novel Vehicle for Transmission of Escherichia coli O157:H7 to Humans: Multistate Outbreak of E. coli O157:H7 Infections Associated With Consumption of Ready-to-Bake Commercial Prepackaged Cookie Dough - United States, 2009"
Karen P. Neil, Gwen Biggerstaff, J. Kathryn MacDonald, Eija Trees, Carlota Medus, Kimberlee A. Musser, Steven G. Stroika, Don Zink6, and Mark J. Sotir
Clin Infect Dis. (2011) doi: 10.1093/cid/cir831 First published online: December 8, 2011 Please use one of the following formats to cite this article in your essay, paper or report:

MLA

Christian Nordqvist. "E. Coli Infection - Cook Cookie Dough Before Eating." Medical News Today. MediLexicon, Intl., 9 Dec. 2011. Web.
9 Dec. 2011. APA

Please note: If no author information is provided, the source is cited instead.


posted by avlisk on 9 Dec 2011 at 8:43 am

I've always thought of the packaged cookie dough as 3 foods in one: there's the cooked and cooled cookie; the half-baked, still hot and runny dough-smush-cookie; and of course, the dough straight out of the package. A little of this, a little of that, and you have 3 food groups covered in one product. A perfect food. Never had a problem eating raw dough, though.

| post followup | alert a moderator |


posted by tom bodett on 9 Dec 2011 at 9:09 am

Anyone have ideas why chocolate chip cookie dough might be less prone to causing e. coli infection?

| post followup | alert a moderator |


posted by Bala Ramsu on 9 Dec 2011 at 9:12 am

Many articles on this subject, no mention of popular ice cream flavors that include raw cookie dough.

| post followup | alert a moderator |


posted by PCL on 9 Dec 2011 at 9:14 am

If eggnog can be made to standards for food that is edible without cooking, so can cookie dough. There is no reason have to cook it when its ingredients are mostly grains, sugars and oils.

| post followup | alert a moderator |


Please note that we publish your name, but we do not publish your email address. It is only used to let you know when your message is published. We do not use it for any other purpose. Please see our privacy policy for more information.

If you write about specific medications or operations, please do not name health care professionals by name.

All opinions are moderated before being included (to stop spam)

Contact Our News Editors

For any corrections of factual information, or to contact the editors please use our feedback form.

Please send any medical news or health news press releases to:

Note: Any medical information published on this website is not intended as a substitute for informed medical advice and you should not take any action before consulting with a health care professional. For more information, please read our terms and conditions.



View the original article here