Baked Kafta with Potato (Kafta bi Seniyah)

This is yet another wonderful dish from May Bsiu’s cookbook The Arab Table: Recipes and Culinary Traditions.It’s sort of a Middle Eastern version of lasagna using potatoes instead of pasta. Kafta (also spelled Kofta) are the ubiquitous Middle Eastern meatball, made with lamb or beef and served in a variety of ways.

I’ve adapted Bsisu’s recipe by substituting canned for fresh tomatoes and olive for vegetable oil. We served ours with a side of chickpea salad (from the same cookbook), but Bsisu recommends a simple green salad and flatbread.

Kafta

2 pounds ground beef or lamb (we used beef)
1 cup finely chopped parsely
1 pound onions, minced
1 tbsp salt
1/2 tsp black pepper
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cinnamon

Combine all ingredients in a large bowl, using you hands, until thoroughly mixed and smooth. Shape into flattened balls and refigerate while preparing the rest of the dish.

Kafta with Potatoes

2 – 14.5 oz cans diced tomatoes with juice
1/4 cup tomato paste
1/2 cup water
3 tbsp olive oil
4 lbs Yukon Gold potatoes, sliced 1/2 inch thick
1/2 pound onions, thinly sliced
5 cloves garlic, thinly sliced
salt and pepper to taste
Kafta (recipe above)

Preheat oven to 350 degrees fahrenheit.

Drain the tomatoes, saving the juice. If necessary, add water to equal 1/2 cup total juice.

Heat 2 tbsp olive oil in a large saute pan on high heat. Add potatoes and saute, turning halfway, till lightly browned.

Transfer to paper towel to drain.

Add remaining oil to skillet and heat. Add onions and saute till soft and translucent, about 5 minutes. Add garlic and saute another 1-2 minutes, being careful not to burn the garlic.

Dissolve the tomato paste in the saved tomato juice and pour it over the cooked onions. Season with salt and pepper and cook for 15 minutes until the onions have melted slightly into the sauce.

Meanwhile, spread the Kafta in a 9×12 inch baking dish. Arrange the potatoes atop, overlapping if necessary. Layer the tomatoes atop the potatoes, then spread the onion mixture evenly over the tomatoes. Bake until the tomato sauce is thickened, the meat is deep brown and potatoes are tender, about 1 hour.

Let sit 10 minutes before serving. To serve, cut into squares, spooning some of the sauce directly over each square.

Kitchen Carabiners (and a Giveaway!)

Although I may be stressed, I’m not climbing the walls just yet.

But I needed something to keep my measuring cups hanging together without handcuffing them to each other. I hate those sets that force you to hold all four cups at once when all you want is the 1/4 cup measurer. I also hate using precious drawer space to store something that I’d prefer at easy reach.

When I saw these carabiner-like quick release keychains at the counter in my local hardware store, I knew I’d hit on the solution.

These little darlings are cheap and come in various sizes and colors, making them both attractive and useful for hanging almost anything together. The quick release spring connector takes a split second to press down, allowing me to remove just the measuring cup or tool I need. Sometimes when I’m doing a lot of cooking, I just take all 4 cups out and use them, then wash them and hang them back together with the carabiner when I am done.

Of course, these carabiners are not meant for climbing – I’d say quick release is not exactly a good idea when you’re hanging from a large rock in the sky.

Where to buy them

I have no idea who makes the carabiners I bought, so I looked on the web to see where else one might buy them. It seems they are the penultimate “Made in China” item, mostly given away as promotional items or sold in bulk. I did find a one pack of 6 on Amazon for $9.95 and another for $8.99, but don’t know if they are the exact same ones that I bought. I figure it’s only a matter of time before some smart type will figure out how to sell them at some fancy website or kitchen store for $10 apiece. In the meantime…

It’s a Kitchen Carabiner Giveaway!

I bought a few extra carabiners at the hardware store and will give them away to one lucky winner via a random drawing. To enter, just post a comment to this post before the drawing on February 1st. Tweet, link to or Facebook this giveaway and you get an extra entry (just post a second comment telling me you did so with the link.) Make sure you leave either a link to your blog or some other way for me to contact you if you win.

Consultation Codes – Overused?

A study published in this week’s Archives of Internal Medicine looked at so-called errors made in consultation code billing by specialists seeing patients at the request of a primary care practice in suburban Chicago. The methodology? Comparing the primary care office referral form with the specialist’s bill.
The author concludes that specialists are greatly overusing consultation codes in situations where a new patient visit would be more appropriate, to the tune of over half a billion dollars a year in Medicare payments, and suggests that it is time to reconsider the use of these codes. (Medicare, of course, has already come to the same conclusion, and beginning January 1 of this year, is no longer paying for consultation codes.)

There may be misuse of consultation codes going on, but this study does not necessarily prove that. The methodology does not include medical record review, the standard by which coding choices are verified or refuted, and relies entirely on the referring physician’s determination of what the specialist should be billing.

How does CPT define a consultation? It says simply this –

“A consultation is a type of service provided by a physician whose opinion or advice regarding evaluation and/or management of a specific problem is requested by another physician or appropriate source.”

Pretty vague, right? It is this vagueness that has allowed for the widespread use of consultation codes. Notice I said “widespread” and not “overuse”. One could argue that CPT’s is deliberately vague so as to allow specialist physicans to code consultations in a variety of clinical scenarios, which is in fact what they do. This is not necessarily “erroneous billing”. The term “overuse” implies fraud, and places blame at the foot of the specialist for our healthcare costs.

Medicare clearly does not want to pay for consultations anymore. We get that. But to imply that this is because doctors are overusing consultation codes or billing erroneously is to place blame on docs, rather than just admit that Medicare is looking for ways to shift payments towards primary care.

There is a genuine argument that the differential in specialist fees, based on the widespread use of consultation codes, is one of the forces driving docs into specialty care instead of primary care and that changing to payment schedule to give more dollars to primary care may begin to remedy the situation. The study’s author states this argument nicely –

Higher payment for consultation codes, while not adding a significant percentage to the overall Medicare budget, sends a signal that primary care cognitive services are not valued equally with such services provided by other specialties. At a time when we want to encourage new physicians to consider primary care and support current practitioners, this differential sends adissonant message. Furthermore, as patients are increasingly responsible for out-of-pocket payments, it is difficult to explain to them why consultant physicians are paid so much more than their primary care physicians for the same or less time spent with them.

There is however, also a counter-argument that specialists incur additional years and costs of training that should be compensated in some way. It’s a complex issue without a simple answer, and both sides have valid points of view.

I happen to agree that we need to begin to create incentives for docs to enter and stay in primary care. However, the consequences of potentially losing subspeciality care, particularly in underserved areas, must be factored into any sudden major shifts in compensation.

I’ve said before that the good and bad news about healthcare is that the medical profession, in general, will follow the money, and that when financial incentives are aligned with what is right for patients, we all win. In realigning incentives, however, we must avoid using the blame brush to paint subspecialists as the bad guys in a system that has, until now, encouraged their practice by compensating them at higher rates than primary care.
_________________________
I just want to point out that I called this one when I predicted that the single health care reform item that would come this year would be that primary care would win a bigger piece of the pie at the expense of specialists.

It’s Medblog Awards Season!

Nominations are now being accepted at Medgaget Blog for the 2009 Medical Blog Awards.

Head on over to nominate your favorite blogs in the following categories-

  • Best Medical Weblog
  • Best New Medical Weblog (established in 2009)
  • Best Literary Medical Weblog
  • Best Clinical Sciences Weblog
  • Best Health Policies/Ethics Weblog
  • Best Medical Technologies/Informatics Weblog
  • Best Patient’s Blog

Best part about the awards? Discovering new blogs. I’ve already found four blogs I hadn’t heard of before in the nomination comments.

Of course, I’m still waiting for a Medical/Food Blog category. Maybe next year…

My Big Fat American Pastitsio

mybigfatpastistio

We love serving Pastitsio, also known as Greek Lasagna, to our friends and family. Made with pasta, meat sauce and bechamel, and flavored with nutmeg and cinnamon, pastitsio somehow seems more special than Italian Lasagna, and never fails to get raves from dinner guests.

Our Pastitsio is based on an old artery-clogging recipe from Jeff Smith’s cookbook The Frugal Gourmet Cooks Three Ancient Cuisines, which in turn comes from a Greek Orthodox Church cookbook called Greek Cooking in an American Kitchen. The original recipe calls for 9 eggs, 16 tbsp of butter and not a drop of olive oil! I’ve enlightened it quite a bit, although it is still quite a rich dish.

Something tells me this is not the original Greek version of Pastitsio – after all, the Mediterranean Diet is supposed to be healthy, right? I figure this Americanized version evolved when Greek immigrant housewives, unable to find (or afford) olive oil at the local A&P, turned to butter – and the rest is history.

But then, I asked the Greeks who run our local Pizza joint how they make their pastitsio at home. (These guys are the real thing, complete with accents.) “Butter” was their unequivocal answer. “We use butter for baking, and olive oil in our salads. Olive oil in Pastitsio would not taste right.” Our nurse manager, Maria, who is also Greek, concurs. “They do make it in Greece with olive oil, but it’s an entirely different dish. My kids don’t like it.” The pastitsio her kids love is made with two sticks of butter, making me wonder if her mother knew the ladies who wrote that church cookbook up there…

I did find a healthier Pastitsio recipe in John Kaldes’ cookbook Made in Greece. (Faithful readers may recall John from our little foray to the fish market in Newark…) John’s recipe uses no butter, not even in the bechamel, and calls for two different Greek cheeses. A bechamel made with olive oil – that’s got to be the authentic recipe.

I think I am going to make John’s Pastitsio next time and see how it stands up to the American version. I’ll let you know how it turns out. Better yet, John, how about a little Pastitsio Throw Down? (Update – The Throwdown is a go! Probably sometime early spring. Stay tuned…)

ARTERY CLOGGING, CROWD PLEASING, BIG, FAT AMERICAN PASTISTIO

Even I’m not going to use two sticks of butter in one recipe, so I’ve cut back considerably on that as well as the eggs. I also make a larger quantity of sauce than the original recipe, and serve it atop, since the Pastitsio can be a bit dry otherwise. I do what Jeff Smith suggests, and line my ziti up in rows so it looks pretty when sliced. Serve with a big side of green salad.

Meat Mixture
2 tbsp olive oil
1 large peeled and finely chopped onion
2 cloves garlic, chopped
2 pounds lean ground beef
2 large can peeled tomatoes, pulsed on processor (or used chopped tomatoes)
Salt and pepper to taste
1/2 tsp ground cinnamon
1/8 tsp cloves

Macaroni
4 qt water
salt
1 lb ziti
2 eggs, lightly beaten
2 tbsp butter, melted
1/2 cup grated Parmesan cheese

Bechamel
4 tbsp butter
4 tbsp flour
2 cups warm milk
2 eggs, beaten lightly
2 tbsp dry sherry
1/2 tsp freshly ground nutmeg
1/2 cup Parmesan cheese
Salt and pepper to taste

Heat olive oil in a large skillet. Saute onion and garlic till golden. Add beef and cook till it just loses its red color, then add the remaining meat mixture ingredients and simmer, uncovered, for 30-45 minutes. It should be thick. Set aside.

Meanwhile, bring the water to a boil in a large stockpot. Add salt and ziti and cook, uncovered about 7-8 minutes. Drain and place in a large bowl. Add melted butter and beaten eggs and grated cheeses. Put half this mixture into the bottom of a greased 9x9x2 inch baking pan and top with about 2/3 of the meat mixture. (You’ll reserve the rest of the meat mixture, keeping it warm to serve atop the final dish). Cover the meat with the remaining half of the pasta.

Prepare the white sauce by melting butter in a large saucepan. Stir in flour and cook for a minute. Gradually add the heated milk, stirring constantly, and cook till thickened and smooth. Beat the eggs in a separate bowl, then stir in 1/2 cup of the bechamel. Blend and stir the egg/sauce mixture back into the bechamel in the saucepan and continue to stir over low heat til thickened. Add remaining ingredients to the sauce.

Pour the sauce over the ziti and bake at 350 degrees Fahrenheit for 25-30 minutes, or until the top is delicately browned. Let sit for at least 10 minutes. Serve with a bit of sauce atop each serving.

MYBIGFAT PASTISTIO 2

Medical Blog Discoveries

Like Christopher Columbus or Magellan, I travel across the uncharted waters of the web in search of one thing or another, and discover new worlds I never knew existed. Here are a few medical blogs I discovered in my travels –

Medical moments in 55 Words – Each post is 55 words. Twitter meets Haiku meets Medicine. I like it!

Academic OB/Gyn – A kindred spirit in Hawaii. With a podcast!

Medical Lessons – Heme/Onc, Journalist, breast cancer survivor. Not to mention, fellow New Yorker, fellow Cornell faculty member and our kids were in pre-school together. Oh yeah, and she’s written for Huffington. Not that I’m jealous or anything….

Mainstream Media Health Blogs I now follow – Combining the best of both our worlds.

See you around the blogosphere!


(Image of Christopher Columbus discovering Hispaniola from US Library of Congress, via Wikipedia, Used with permission.)

Grand Rounds Comes Home Again

Nick Genes hosts the 327th edition of Grand Rounds at his blog Blogborygmi. Grand Rounds is a weekly round up of the best of the medical blogosphere, hosted by a rotating group of volunteer medical bloggers.

Nick founded Grand Rounds at his blog in Sept 2004 (has it really been that long?), and remains dedicated to keeping its original intent, which is to showcase excellent writing from independent voices in the medical field.

Head on over for some great reading!

The Secret of Minestra Maritata

Whatever it is you’ve been led to believe about Italian Wedding Soup is most certainly wrong.

The idea that this soup is served at Italian weddings is a misconception that has penetrated the psyche of an American public yearning for a lost European past, clinging to an imagined memory of nuptual celebrations – families, friends, bride and groom sharing a broth filled with meat, vegetables and pasta, just as their parents and grandparents had done for generations before in the small towns and villages of Italy.

The thing is, it never happened. None of it.

To understand, you must first learn two Italian words. Two words that name a soup and unlock a secret – “Minestra Maritata”. Translated into English, these words simply mean ‘Married Soup”.

Not Wedding Soup. Married Soup. You see it now, don’t you? How the mistranslation of one simple word can create a nationwide collective false memory.

But why this name, Minestra Maritata? What marriage does it celebrate, if not that of two people in love?

That is the secret of Minestra Maritata, my friend, and to learn it, you must journey to the past. A past when the Cosa Nostra ruled Sicily, families warred for control of their own piece of the American Dream and one chosen family held the secret of a very special soup. (I warn you, the video you are about to see is shocking. You may want to have small children and naive cooks leave the room…)

Don Corleone tells Michael the Secret of the Soup
Now that you know it’s Secret, there’s only one more thing you need to know about Minstra Maritata.
It’s delicious.
Minestra Maritata (Italian Wedding Soup)
There are many versions of this wonderful soup (see below for just a few I found). I modified Ina Gartens recipe just a tad.
Meatballs:
3/4 pound ground chicken
1/2 pound ground turkey
2/3 cup fresh homemade breadcrumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons milk
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
Soup:
2 tablespoons olive oil
1 large minced onion
3 carrots, 1/4 inch dice
2 stalks celery, 1/4 inch dice
10 cups chicken stock
1/2 cup white wine
1 cup small tube pasta
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Salt and pepper to tastePreheat the oven to 350 degrees F.

Place the ground chicken and turkey, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine. Using a mini scooper, drop meatballs onto a sheet pan lined with parchment paper. Bake for 20 minutes, until cooked through and lightly browned. Set aside. (Try not to eat too many while the soup is cooking.)

In the meantime, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened. Add the chicken broth and wine and bring to a boil. Add the pasta and cook until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Season with salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls. Serve with extra grated Parmesan for sprinkling on top.
_____________________________________________

Everyone makes Italian Wedding Soup!

New Year’s Eve Dinner, a New Blog Feature and a Resolution

With this post, I’ll be starting a new TBTAM feature – menus for entertaining. I realized that I often find myself asking MR TBTAM “What was that such-and-such we served that time when so-and-so came over for dinner?” I decided I needed a record of menus we’ve served, and where else would I keep it but here on the blog? I’ll put a widget on the sidebar so you can access menus when you’re looking for inspiration.

Goat Cheese, Caviar and Dill Flatbread

What better way is there to welcome the New Year than dinner with good friends? The kids being home from college for the holidays gave the gathering an even more than usual specialness.

We started dinner late (about 8:30 pm), and served in formal courses so the meal stretched out till almost midnight. Will Shortz’s fabulous new game Tribond provided entertainment between dinner and dessert. (My kids love Tribond so much they even play it with their friends when we grownups aren’t around.) Then it was up to the roof to join the joyful city noise and bask in the distant reflected glow from the fireworks in Central Park.

This year’s meal was truly a group effort. Friends Paula, Linda and Andy supplied appetizers and dessert, and in a family first, my daughter Emily made both the soup and the salad, and she did a fabulous job. I have to admit, though, sharing the kitchen with her in the afternoon pre-party really threw off my timing – I hadn’t realized how much of a cooking rhythm Mr TBTAM and I have developed in all these years of throwing dinner parties.

It may have been because she pretty much took over the stovetop and counters. Or that I can’t order her around the way I can my husband. Whatever it was, at a certain point I found myself almost paralyzed and unable to continue until I had the kitchen back again. (Irene, now I understand how you feel when we kids storm your kitchen.) So I spent some time focusing on setting a gorgeous table, a task I usually leave to the kids at the last minute. It was really fun to play around with the place settings, new tablecloth and placemats, and see how pretty it turned out!

As a result of all my futzing, however, Mr TBTAM and I hadn’t even started the chicken by the time the guests arrived, leaving me feeling almost explosively stressed. Believe me, there was no cause for stress other than my own perfectionism – these were dear friends, and the only person I was impressing was myself. Why I couldn’t just relax and see it as a joyful experience is a topic my readers can feel free to weight in on, but I’m sure there is something Freud could say about it.

Fortunately, Andy and Paula helped us in the kitchen, and soon enough everyone was happily downing wine and appetizers, the chicken was simmering and I was able to relax and enjoy the wonderful company of my friends and family.

New Year’s Resolution #1 – Learn to chill. Happy New Year to all!

A New Years Eve Dinner Party for 12

Appetizers
Two Flatbreads made using this dough recipe – one recipe makes two sheet pan-sized flatbreads
– Goat cheese, dill and caviar (Serve with a dollop of sour cream or creme fraiche – I forgot to)
– Shredded Fontina, Parmesan and Pesto
Homemade Bulgarian grapeleaves, olives and Greek cheese (thanks, Paula!)

First Course
Mixed greens with choice of balsamic-honey vinaigrette (recipe will follow) or lemon vinaigrette

Butternut Squash Soup with Fried Sage Leaves

Second Course
Butternut Squash Soup with Fried Sage Leaves – a TBTAM favorite.

Main Course
Tarragon Chicken Fricassee – (Double recipe) Fabulously easy and delicious. From Epicurious.
Thyme-Roasted Carrots – (Double recipe) My new favorite carrot recipe. I’ll do a blog post soon with photos on this one.
Lightly Buttered Egg Noodles (One large bag)

Tarragon Chicken Fricassee

Desserts
Brownies and Chocolate Ruggelah with Vanilla Ice Cream (Thanks, Linda!)
Turkish Delight (Thanks, Paula!)
Grapes (Thanks Andy!)

Beverages
White Wine
Sparkling Cider
Seltzer
Iced Tap Water for the table

My New Butter Keeper

We are loving the Butter Keeper my daughter got me for Christmas. This little ceramic jar holds a full stick of butter inside the lid, which is then turned over and placed onto the bottom, which has been filled partway with cold water. The water, changed every 3 days, provides an airtight seal as well as maintaining the temperature cooler than room air. The butter stays at a wonderfully spreadable consistency and small amounts are easy to remove.

Is is wise to store butter outside of the fridge?

Because butter has oils, it can turn rancid (ie, develop an off flavor and smell) if left in contact with air for too long. This is less of a problem with salted versus unsalted butter and can be prevented by wrapping or covering butter when softening it. I have to admit I am particularly sensitive to even small changes in flavor, and always use salted butter because of this issue.
As far as health concerns go, the official party line is to refrigerate your butter, avoiding even the lower temperature butter storage compartment on your fridge door to store butter for more than a few days. Most experts recommend caution when storing butter in a french type butter keeper. Other say butter is safe stored this way for up to two days outside the fridge. When challenged, some appear to hedge, saying that while it is best to keep butter in the fridge, you needn’t worry too much if you don’t.
Mold growth on water filled butter crocks has been reported by some on comment boards around the web, while others state that salting the water and washing your crock in the dishwasher between uses prevents this problem.
How do I store my butter?

Because I love to bake, we buy our butter in bulk packs from Costco and store these in the freezer, keeping one pound at a time in its wrapping and box in the main compartment of the fridge, an an unwrapped stick in the butter keeper on the fridge door.
I plan to use my Butter Keeper to store better at room temp during times when we are using butter quickly enough to prevent spoilage (ie., weekends and during times we are entertaining a lot.) If we are in a cooking/entertaining lull or going to be away for more than a day, I will leave the keeper empty and just enjoy looking at it on my shelf.
I’d be interested in hearing how others handle the butter storage issue, and experiences you may have had using a butter crock.
____________________________
More on Butter Storage from Around the Web

Apartment Therapy tackles the question nicely
The Food Network has a video on how the ceramic butter keepers work
FAQ’s about using a french butter keeper
Chowhound readers discuss butter storage

Jack Black Gets a Mammogram

A very funny, if utterly simplistic message from the Men for Women Now Facebook campaign, which uses male celebs to urge women to get mammograms and pap smears.

Despite the controversy over the new mammogram guidelines, it is acknowledged that the test remains under-utilized among women who should have the screening, particularly minorities and women in medically under-served areas. In addition, most cervical cancers occur in women who fail to get Pap smears. So the goal of getting these women to screening is a noble and important one.

Unfortunately, the nuances of cancer screening decisions get lost with these kind of mass marketing campaign. Not to mention the blurred demographic targeted when these guys are used to deliver the message.
Still, I gotta’ say I love Jack Black, who in my opinion is one of the most talented human beings on the planet.

The New Mammogram Guidelines – What You Need to Know

Unless you’ve been living on another planet, you know that in mid-November, the US Preventive Services Task Force released new recommendations on screening mammography, in which they recommended against routine mammogram screening in women under age 50, and recommended that mammograms now be every two years in women ages 50-74.

What you may not have heard is that the Task Force has acknowledged that the mammogram guidelines were poorly worded, and have revised their original statement to clarify their intentions, mostly by removing those two little words “recommends against”.

Here’s how the guidelines now read (changes in red)
  • The USPSTF recommends biennial screening mammography for women aged 50 to 74 years.
  • The decision to start regular, biennial screening mammography before the age of 50 years should be an individual one and take patient context into account, including the patient’s values regarding specific benefits and harms.
  • The USPSTF concludes that the current evidence is insufficient to assess the additional benefits and harms of screening mammography in women 75 years or older.
  • The USPSTF concludes that the current evidence is insufficient to assess the additional benefits and harms of either digital mammography or magnetic resonance imaging (MRI) instead of film mammography as screening modalities for breast cancer.

They’ve also included this statement right in with the guidelines –

“So, what does this mean if you are a woman in your 40s? You should talk to your doctor and make an informed decision about whether mammography is right for you based on your family history, general health, and personal values.”

What the USPSTF meant to say

What the Task Force is saying is simply this – On a population basis, the net gain from adding 10 years of mammography in all women is small in relation to the risks of over-diagnosis, over treatment, unnecessary biopsies and anxiety. But you, as a patient, in consult with your physician and assessing your own personal risks of breast cancer, may decide you want to get a mammogram anyway.

What they meant to do was to take mammography out of the realm of the knee-jerk, automatic and into the realm of informed decision making. They meant to inform women that mammography’s 15% or so reduction in mortality comes at a price – a price that is physical, emotional and financial, in the form of false positive results, unnecessary biopsies and the anxiety and dollar cost that accompanies them. They also meant to dispel popular overblown notions about what mammograms actually do by clarifying both their benefits and their risks, so that women are making the most informed decision they can about whether or not to have this potentially lifesaving test.

Unfortunately, they blew their 15 minutes. Which leaves it to the rest of us to clean up the mess. So, let’s see if I can add my two sense to the party.

What you need to know about the USPSTF

First off, let’s dispel the conspiracy theories. The US Preventive Services Task Force is an independent panel charged with making health care recommendations based on current scientific evidence. They do not make health care policy or decide insurance coverage.

The task force members should have anticipated that the timing of their recommendations coincident with health care reform would lead to misunderstanding about their role. Their cluelessness in this regard alone should be proof that they have no ties with the stakeholders in health care reform, who clearly would have managed the spin upfront.

Which is not to say that the task force’s recommendations won’t be used to guide policy decisions, which is why everyone is taking this all so seriously.

What you need to know about mammograms

The lay public has an almost magical thinking about what mammograms actually do. This is not surprising given the intensity with which we have been advising them to have mammograms over the years. So it is not unexpected that women have been taken aback by the hard reality about mammograms that they are now being asked to accept. That said, here’s what you need to know –

1. Mammograms don’t prevent cancer. They diagnose it. It’s a simple but important distinction that gets clouded by the magical thinking surrounding this screening test. The value of mammography lies in its potential to diagnose cancers at an earlier stage, allowing life-saving treatment to begin earlier.

2.Because they use radiation, mammograms can actually cause cancers. Though a single mammogram has a low risk in this regard, the radiation exposure from annual mammograms over many years adds up. The task force estimated that on a population basis, annual mammograms from age 40-50 would induce 8 breast cancers for every 100,000 women.

3. Mammograms are not a perfect test. In general, they miss about 10% of cancers, more if you have dense breasts, which are more common in women under age 50. In addition, mammograms have a high false positive rate, meaning that if you have an abnormal mammogram, the odds are high that your biopsy will be benign, and technically unnecessary.

The task force estimated that the cumulative risk for a false-positive mammogram with 10 years of annual screening was about 50%. The younger you are, the higher the chance your abnormal mammogram will be a false alarm. The higher your risk of breast cancer going into screening, the lower your risk of a false positive result.

4. Mammograms may be better at diagnosing slower-growing cancers than more aggressive tumors. Think about it. If a tumor is growing slowly, testing once a year will find it sooner rather than later. If it’s a fast growing, aggressive tumor that spreads out of the breast at a smaller size, a test that is done only once a year may not pick it up before it has spread beyond the breast. So we may be finding and over-treating tumors that may never cause much problem, while missing the bad players. (I myself have a harder time accepting this as an argument for cutting back on screening in women under age 50 than for women over age 70.)

In this regard, one of the most problematic diagnoses made by mammography is that of DCIS, or ductal carcinoma in situ, a non-invasive neoplastic growth that looks like breast cancer by has not invaded beyond the duct wall, and may never become invasive. Mammograms are really good at finding DCIS, since its hallmark is calcifications, which tend to show up pretty well even in dense breasts. So we end up treating and even performing a lot of mastectomies because of DCIS, without knowing if we are impacting mortality.

Finally, if mammograms were as good as everyone thinks they are, then we should expect over the years to find less and less advanced breast cancers, since we should be picking them up earlier and treating them. Unfortunately, this has not yet been proven.<

5. Mammograms are a better screening tool in older versus younger women. In women ages 40-49, 1900 mammograms must be performed to prevent a single death in this age group, compared with 1339 women age 50-60, and 377 women age 60-69. This is because breast cancer risk increases with age (meaning a positive result is more likely to be a true positive) and because older women have less dense breasts, so that there are less false negative mammograms.

Measuring mammogram success by years of life saved instead of mortality alone, mammograms starting at age 40 look better as a screening tool, but still perform better in women over age 50.

6. The benefit of annual vs. biennial mammograms is negligible. Meaning you can go every other year without sacrificing much in the way of benefit (about 1-2% absolute risk reduction benefit), and save additional radiation exposure.

7. Despite their imperfections, Mammograms save lives. To the tune of about a 15-20% reduction in women ages 40-49, the group most affected by the new recommendations. This is an important fact that, in my opinion, keeps getting lost in the discussion about the guidelines.

Which brings me to the elephant in the room.

The Elephant in the Room

Breast cancer causes about 4,500 deaths annually in women ages 40-49, and is one of the leading causes of death in women in this age group. (This data does not include cancer deaths occurring after age 49 in women diagnosed in these years.) In the 10 year interval between 40 and 49, then, about 45,000 lives are lost to breast cancer. That’s no small number, and it’s why breast cancer advocates are up in arms at the recommendations.

Which brings me to the real crux of the question – how many of these breast cancer deaths is mammogram preventing in women ages 40-49? Put another way, if you forgo mammograms in that age group, what are your odds of dying as a result of that choice?<

A age 40, what are your odds of dying in the next 10 years from breast cancer?]

This was not an easy number to find. SEER data on cancer mortality groups ages from 35-44, 45-55 and so on, so it’s taken me a long time to find the data. But I finally found it.

At age 40, your chance of developing breast cancer in the next 10 years is 1.44% or about 1 in 69. Your chance of dying from breast cancer in that interval is about 1 in 480. (This compares to a risk of about 1 in 280 for a woman at age 50, 1 in 146 for a woman at age 60, and 1 in 108 at age 70, and so on.) Here’s how that risk looks visually, in the thousand dot graph below, with the red dots representing breast cancer deaths among 1,000 women.

So if mammograms prevent 15% of breast cancer deaths, then if you are 40, and have mammograms for the next 10 years, your chance of dying from breast cancer is reduced from 1 in 480 t0 about 1 in 564.

USA today estimates that annual mammograms reduce the 10 year mortality risk for women ages 40-49 from 1 in 300 to 1 in 357, as compared to women age 50-59 whose risk is reduced from 1 in 112 to 1 in 144.

That’s not a big individual reduction as far as cancer screening goes, especially when one compares it to, say, colon cancer screening, which reduces deaths from colon cancer by as much as 60%.

Looking at the numbers from a population rather than individual standpoint, assuming a US population of about 21 million women age 40-49, routine mammograms in this age group prevents about 680 deaths per year. Is that really worth having 21 million women get an annual test that over 10 years will result in 50% of them having an unnecessary breast biopsy? It certainly does not stand up to the standards we’ve set for screening tests in the past.

But breast cancer advocates will argue that every one of those 680 lives represents someone’s friend, spouse, parent or relative. How can we say those lives aren’t worth saving? But with that kind of argument, we’d be mammogramming 20 year olds. If mammograms were free and perfect, that would be a good argument. But they are neither.

I think when a screening test has such a high potential for false positives and invasive biopsies over time, it makes sense to allow individuals to make their own decisions about that screening. I also believe that breast cancer, because it is a leading cause of death in women age 40-50, deserves to be addressed as a risk, even if it is to decide in an individual to forgo screening.

What if You are High Risk?

The data the task force used to make their recommendations encompassed all women having screening, including both low and high risk women. But what if you are at increased risk?

You can calculate your individual risk for breast cancer by using one of several risk assessment tools – the most commonly used one being the Gail Model. The Gail model can give you your individual risk of being diagnosed with breast cancer in the next 5 years. You can then us this number to discuss with your doctor whether or not you want to start mammograms before age 50. I don’t know that the model can be used to predict mortality reduction from mammography in high risk women, but would say that if your risk for breast cancer approaches that of a 50 year old woman, you should start routine screening mammograms.

An important high risk group not addressed by the guidelines are African American women, who in general are diagnosed at more advanced stages of breast cancer and have higher breast cancer mortality rates than Caucasian women. Given that much of the data being used to support the USPSTF guidelines come from Scandinavian countries, one must question their application to non-white populations, including Hispanic and Asian women. Fortunately, the Gail model does include ethnicity in its risk calculation.

Bottom Line

Mammograms in women under age 50 are less efficient than in women over age 50, and come at a higher cost in terms of over-diagnosis and potential over-treatment. The USPSTF made a decision that the cost differential was enough to recommend against knee-jerk, routine mammograms in all women under age 50, and instead recommend that women discuss the decision with their doctor before deciding to start screening.

The American Cancer Society, the American College of Obstetricians and Gynecologists and the American College of Radiology continue to recommend routine mammogram screening every 1-2 years starting at age 40.

What do I recommend?

I’ve addressed this issue before, and have not changed my practice, which at this point is to offer mammograms starting at age 40 in all my patients. However, I am now framing it as an option rather than an undebatable recommendation for my low risk patients, which means we spending more time discussing the issue before I place the order.

So far, when presented with the data, every one of my low-risk patients age 40-50 has decided to have their mammograms. However, more than a few made that decision only after confirming that their insurer would continue to pay for the test. I’ve queried a few as to how much they would pay to have that mammogram if their insurer declined to pay – about $200 seems to be the break point above which those few low risk patients would decline the test based on cost alone. Most women are either willing to pay or fight for payment whatever the cost. (This is by no means a scientific sample, but I think captures the gestalt in my practice, which happens to include a fair number of high risk women.) In the absence of any other screening, most women seemed willing to accept the high rate of biopsy in return for a mortality reduction, however small.

I also frequently order screening sonograms in high risk women with dense breasts, and MRI in women with a first degree relative with premenopausal breast cancer or other risk factors for whom this testing has been recommended.

I am comfortable spacing mammogram screening to every other year, especially since that’s about the frequency many of my patients end up getting them anyway. The task force recommendations have certainly made me more comfortable reassuring the patient who calls a few weeks before her annual mammo is due and can’t be fit into the radiologist schedule for several months.

I have to admit I have some concerns about my risks if and when a patient declines routine mammograms. Will I get sued if I don’t urge her to get a routine mammogram and she ends up with an advanced stage breast cancer at some point in the future? Should I have her sign something to protect myself? What is the minimum I need to document to cover my tail? I’m also wondering how long it will be before the first lawsuit against a doc who follows the taskforce guidelines is filed. Will they try to sue the taskforce members themselves? (I wouldn’t put it past some of the lawyers.)

A Call for a Decision Tool

The Australian Screening Mammogram Decision Trial has a wonderful web-based tool to assist women age 40 in making a decision about mammography. I’d like to see the USPSTF develop a similar tool for American women incorporating the latest data they used. It’s the least they can do to help American women and their physicians begin to incorporate their recommendations into practice.

_______________________________________
Recommended reading
___________________________
Photo credit Wikipedia
Note – I clarified morality statistics from a previous version of this post, and apologize if they appeared misleading. They were technically correct, but I think this is clearer. Looking at deaths in this age group overall, cancers as a group account for about 30% of deaths, and breast cancer a third of these, or 10% of deaths overall. Heart disease as a group accounts for about 20% of deaths, with heart attacks about 5% of deaths overall.

Pink Glove Dance

I’ve been too busy to blog yet about the new mammo and cervical cancer recommendations, but promise that I will very soon. In the meantime, enjoy this video made by employees of the Providence St Vincent Health System in Portland, Oregon to raise breast cancer awareness.(Thanks to Carrie for forwarding it to me)

Swedish Meatballs

Swedish Meatballs are one of Mr TBTAM’s specialties, made from a recipe given to him by my mother-in-law Irene, who modified it from The Casserole Cookbook. We usually serve the meatballs with buttered noodles, but they are also traditionally paired with boiled potatoes.

Perfect for those cold winter nights, which I hear they have a lot of in Sweden.

Meatballs Stockholm (Swedish Meatballs)

3 slices toasted rye bread
½ cup milk
1 lb. ground beef
1 egg, slightly beaten
½ small onion, grated
½ small onion, sliced
½ tsp. salt (or more, to taste)
¼ tsp. pepper
¼ tsp. grated nutmeg, ½ tsp. paprika, 1 tsp. dry mustard
4 tbsps shortening
2 cups beef bouillon
2 tbsps. flour
2 tbsps chopped parsley

Trim crusts from toast, break into small pieces and soak in milk for 10 minutes. Mash with a fork until smooth. Mix with meat, grated onion, egg and seasonings. Form into small balls about 2 inches in diameter. Heat shortening in saute pan. Add meatballs and sliced onion to pan and saute until meatballs are nicely browned on all sides. Pour off excess fat from pan and add bouillon. Cover and simmer for 15 minutes. Remove balls from gravy and keep warm. Mix flour with a little water and carefully add to gravy. Add parsley. Replace balls in gravy and heat just to boiling. Serves 4.

Veal and pork may be used in place of some of the beef. The meatballs are especially good if made early in the day and then reheated just before serving.
________________________________________________________
Swedish Meatballs from around the web

There are lots of ways to make Swedish meatballs. Variations include using white instead of rye bread, substituting potatoes for bread, adding pork, and even using soy sauce in the gravy. Here are just a few recipes I found –

– Cooks Illustrated’s recipe at What’s on My Plate

Ikea’s recipe, from their cookbook. Like their furniture, not quite as well-made as one would have hoped. Assembly required.

Kevin Week’s recipe uses dill and mixes ground pork with the beef. I may try this one next time…

Jamie tweaks Alton’s recipe by using a tablespoon instead of a scale to portion out the meatball, making the recipe accessible to non-obsessive compulsive cooks.

Twinkle at Yum Sugar does a streamlined version without gravy, served with lingonberry jam. She gets points for actually being in Sweden while making them…

Cheap Talk spends way too much time wondering why Swedish meatballs are smaller than their American counterparts. (Very funny…)

Swedish Meat Balls on Foodista

Supplemental Folic Acid in Late Pregnancy Associated with Childhood Asthma

In yet another study assessing the impact of folic acid supplementation in pregnancy, Australian researchers have found an association between use of folic acid supplements in late pregnancy and the risk for asthma in childhood. The risk was not found with use of folate when it was confined to the prenatal period and the first trimester of pregnancy, a time when its use decreases the incidence of neural tube defects such as spina bifida. Intake of folate from dietary sources was also not associated with childhood asthma.

The study is quite muddied with confounding variables, imperfect data sources and no data on supplement use in childhood. Still it raises important concerns, and if its findings are replicated in other studies, it would suggest that folic acid supplementation should be limited to the prenatal and first trimesters. It’s also important not to exceed current dosing recommendations for this important vitamin.

It also underscores what I’ve been telling my patients for years – it’s always preferable to get your vitamins from dietary sources rather than supplements.