Saturday, April 26, 2008

Avoiding unnecessary surgery

By Herb Denenberg

Here are more guidelines for avoiding unnecessary surgery and getting only high quality surgery you actually need.



1. Check out the hospital. In selecting a surgeon, remember that he will usually be tied to one or possibly several hospitals. So make sure both the surgeon and the hospitals where he is admitted to practice deliver quality care. Consumers' Checkbook publishes one of the best rating systems on hospitals: Consumers' Checkbook Guide to Hospitals, with rating of 4,500 hospitals. It rated hospitals in the 71 major Metropolitan Statistical Areas in the nation. Checkbook has a Web site at www.checkbook.org. You can see the ratings on the top 50 hospitals at www.modernmaturity.org.

The Checkbook ratings of 4,500 hospitals are based on medical and surgical mortality, accreditation score from the national organization that rates all hospitals, the opinions of physicians and the training programs available to the hospital's doctors.

The Joint Commission on Accreditation of Healthcare Organizations reviews hospitals against established standards, and after inspections, it rates them. The hospitals studied by Checkbook had ratings of 71 to 100. The commission has a Web site with information on hospitals and how to select them (www.jcao.org) as does the American Hospital Association (www.aha.org). The commission also maintains a site of hospitals out of this country at www.jointcommissioninternational.com. There is also a book on medical tourism (going out of the country to get surgery or other care). It is by Josef Woodman and is entitled Patients Beyond Borders. However, medical tourism is a subject beyond the scope of this guide.

There are many other books and periodicals that rate hospitals. One of the best-known ratings is published by the magazine, U.S. News and World Report.

More and more surgery is now carried out in doctors' offices and outpatient clinics, some of it quite substantial and serious. For example, there are plastic surgeons that do most of their work in their own office. This should be approached with special caution, because unlike a hospital-based or hospital-related facility, the doctors' offices are subject to little or no regulation. These surgeons may be top quality, but make sure they have the emergency-room type capabilities on premises in case something goes wrong.

2. Make your visit to the doctor count. Often the excitement and stress of a visit to a doctor means that the patient remembers little or nothing. So take a long a relative or friend who can perhaps take notes or help you remember what is said. You may want to also take notes or perhaps tape record the entire visit. A doctor should not object to that, as they know better than others how little many patients remember from a visit.

Take a list of questions with you and get answers to all of them. For example, what will the surgery be likely to accomplish and what are the chances of success? What are the other benefits and risks? How long does it take to recover, and what is your situation likely to be during the recovery process? If you don't understand something, ask the doctor to explain it again. If you are in doubt about your understanding, try to restate the doctor's answer and ask whether you got it right.

You want to know how many times the surgeon has performed the operation, and what has his success rate been. The same for the hospital because it is well established that especially for complex operations, practice makes perfect.

Depending on your insurance situation, you may want a clear understanding about fees. This is most important in the case of uninsured surgery, most notably plastic surgery, which is rarely covered. If the fees seem to high, don't hesitate to ask the doctor if some adjustment downward is possible.

3. Get a second opinion. And if you think you need more information or advice, don't hesitate to get a second, a third or whatever it takes. When your life and health are on the line, invest in what it takes to get the right medical outcome. Many insurance companies and HMOs will pay for second opinions and even multiple opinions beyond the second one. In some cases, they may require a second opinion as a condition of paying for the operation.

A second opinion serves multiple functions. It sheds light on whether the initial recommendation makes sense or is the best alternative. It also educates the patient in the process, providing additional understanding, raising questions that need to be answered, and clarifying alternatives and risks. It may also educate the surgeon when he has the benefit of other opinions.

But you have to make sure the second opinion isn't just a rubber stamp of the first opinion. You don't want the surgeon's partner or other associate giving the second opinion. You should try for a totally independent opinion and perhaps another viewpoint. So you may want to go to another office or to a doctor admitted at other hospitals. In some cases, you may want to go out of town.

Keep in mind that doctors are extremely reluctant to criticize a fellow practitioner. So sometimes it is a good idea not to let them know what the recommendation was that you are checking.

But you want that second opinion from a true expert. Many advise going to one of the academic medical centers of excellence. Here in eastern Pennsylvania, you have access to some of the nation's leading surgeons and leading institutions in Philadelphia, Baltimore, New York and even beyond if necessary.

You may want to get opinions from different kinds of specialists. For example, urologists are likely to recommend surgery for prostate cancer. Radiologists and radiation oncologists are most likely to recommend radiation. Other specialists might recommend hormone treatment, perhaps no treatment at all or perhaps some other treatment.

Some hospitals have so-called second opinion services to bring together a large interdisciplinary team of doctors and other health-care providers to render a second opinion (or perhaps multiple opinions if the team doesn't agree). This is an efficient method of getting many different viewpoints from many different experts wrapped into a second opinion. For example, the Lehigh Valley Hospital and Health Network maintains a Urologic Cancer Second Opinion Service. The main drawback of this approach, despite obvious advantages, is that the group usually comes from the same hospital.

Experts agree that second opinions often change the initial thinking of the patient. The Johns Hopkins Family Health Book cites a study showing that the rate of Caesarian sections dipped from 18 to 11 percent when second opinions were required. Even if the second opinion doesn't change the decision, as we've seen, it is still likely to add to the understanding of the medical problem and better equip the patient to make a sound decision and also to carry through with the recommended treatment.

Another kind of second opinion involves the pathology report. Just as doctors often disagree over the need for surgery, there can be dramatic disagreement over a pathology report. One expert may say it's cancer, the other that it is not. So the second opinion on pathology is sometimes as important or even more important than the surgery opinion itself. Whenever findings are ambiguous or otherwise subject to doubt, a second opinion on pathology is a good idea.

When opinions differ, the patient has to make an informed decision, often with the help of the family doctor, other advisers and the doctors whose opinions are in conflict.

4. Be especially on guard if one of the operations most often unnecessarily performed is proposed for you. Among those, according to Charles Inlander of the People's Medical Society, are hysterectomies, Caesarian sections, cataract surgery and prostatectomy (removal of the prostate).

Some critics would add that women should also be especially wary of surgery because of the surgical statistics involving operations performed only on females, which seem to be done in excessive numbers. Laurence and Weinhouse, in their book Outrageous Practices, write, "A list of the country's most common inpatient operations is dominated by surgery performed exclusively on women. ... That the most common operations in the country are procedures for which only half the population is eligible is truly astonishing."

5. The patient, not the doctor or surgeon, is supposed to - and is entitled to - make the decision on whether to have surgery. Listen to the experts. But remember, it's still your decision. You're the one that will have to live the consequences of surgery, whether good or bad. You also want the decision to reflect your values and objectives. You're entitled to have the facts you need and you're entitled to decide whether or not to go ahead with the surgery. As the title of the old television show goes, "This is your life."

Herb Denenberg, a former Pennsylvania insurance commissioner and professor at the Wharton School, is a longtime Philadelphia journalist and consumer advocate. He is also a member of the Institute of Medicine of the National Academy of Sciences. His column appears daily in The Bulletin. You can reach him at advocate@thebulletin.us.

Tuesday, April 1, 2008

It's not just what you eat, but also what you write

It's scientifically proven: The key isn't just what you eat, it's what you write.

If you're anything like me, you have no idea how much food you take in on a day-to-day basis. Thanks to multitasking, grabbing grub on the go, parking myself in front of the TV while munching, and various other weight-loss crimes, I often barely register that I'm eating. Take last week: I was totally oblivious that I was popping jelly beans into my mouth until my nephew complained that I was about to polish off his bag (sorry again, Jake). It's tough to watch every mouthful you eat, even if you're an expert. Researchers at Louisiana State University asked dietitians to estimate their daily caloric intake — and even the professionals low balled the number by 10 percent. That may explain why it's so hard to shed pounds, no matter how good the plan is.

But there's a simple solution: Keep a food diary. Studies show that a journal doesn't just aid weight loss — it turbo-charges it. When researchers from Kaiser Permanente Center for Health Research followed more than 2,000 dieters who were encouraged to record meals and snacks, they found that the single best predictor of whether a participant would drop weight was whether the person kept a food diary. It trumped exercise habits, age, and body mass index. The number of pounds people lost was directly related to the number of days they wrote in their log. (It's no coincidence that Weight Watchers, one of the most successful diet programs, asks participants to track what they eat.)

Here are five more reasons to start a journal today — even if you swore off diaries in middle school.

1. You'll get a reality check about how many calories you consume.

Americans typically underestimate their daily intake by about 25 percent, reports nutritionist Carrie Latt Wiatt, author of Portion Savvy. The situation gets even more complicated when you eat out. In a 2006 study led by Cornell University, 105 diners in fast-food restaurants were asked how many calories were in their orders. For the small items, almost everyone guessed correctly; for the larger orders, the diners underestimated the calories by a whopping 38 percent. It may be an issue of perception, says study author Brian Wansink, Ph.D. The larger the quantity, the harder it is to make an accurate guess — the same is true for distances and heights.

Even professionals can be tricked by hefty portion sizes. When an NYU researcher asked 200 dietitians to estimate the calorie count of four popular restaurant dishes, the experts lowballed the number for each by a whopping 250 to 700 calories.

So stop assuming and start calculating. A good manual, like the classic Calorie King Fat & Carbohydrate Counter, makes it easy by giving you the calorie counts and fat grams for a huge number of foods. Or try nutritiondata.com, which also lists the stats for many foods.

2. You'll cut back on between-meal munching.

Make a mental checklist of what you ate yesterday. Sure, you can probably remember breakfast, lunch, and dinner — but what about that mini Snickers you snatched from your coworker's stash? Or that spoonful of mashed potatoes you took off your husband's plate?

It's easy to overlook bites, licks, and tastes (known as "BLTs" to professionals). But that's a huge mistake — there are 25 calories, on average, in each mouthful. Translation: Six little bites a day add up to around 15 extra pounds a year.

"I remember one client who was keeping a diary and couldn't understand why she wasn't losing weight," says Bethany Thayer, R.D., spokesperson for the American Dietetic Association. "We were discussing the problem when she took out a peppermint. I asked her how many she ate every day, and she said, ‘A bag.' They're nine calories each, but the whole bag is several hundred."

Writing everything down can also help you make smarter food choices. If you often order a Starbucks Grande Dulce de Leche Latte, entering the data will bring you face-to-face with the fact that your beloved drink packs 440 calories, versus 23 calories for the same-size regular coffee with milk.

3. You'll discover where your diet detours.

"I thought I ate a lot of vegetables — it seemed like I was constantly cooking spinach, broccoli, or Brussels sprouts," says Melissa Smith, a 32-year-old mom from Omaha who's been keeping a food diary for the past 18 months. "But looking back over a few weeks of my journal, I was surprised to realize that I was only eating veggies once or twice a week." So she made salads a regular part of dinner and noticed that it helped her eat less of her entrĂ©e. Her analysis and follow-up action paid off: She's lost more than 27 pounds.

A balanced diet is the key to weight loss, says Suzanne Farrell, R.D., who owns Cherry Creek Nutrition in Denver. "Whole grains, low-fat dairy, green vegetables, orange veggies, beans, nuts — science shows that we need to eat these regularly to reach a healthy body weight. So when I flip through my clients' journals, I always look for what I'm not seeing."

To find out how many servings of each food group you should be eating, go to mypyramid.gov. This tool will calculate the correct portions based on your age, gender, height, weight, and level of physical activity. It'll also tell you the number of calories you should aim for daily to lose weight.

4. You'll learn why you pig out.

Experts suggest that, to help break bad habits, you record not only what you eat, but the circumstances that prompt you to eat. For example, maybe you indulge in more sweets at work because you sit close to the vending machine. Maybe you have a milkshake several times a week because you pass Wendy's on the way home. Or maybe every time you worry about money, you retreat into the kitchen for chips.

When you begin to notice these patterns, you can figure out ways to change them. If the vending machine is a constant temptation, stock your desk drawers with fruit and granola bars. If you can't resist a fast-food sign, MapQuest a new route to work. If you eat when you're under pressure, steer clear of snacks and take a short walk instead (it's a scientifically proven stress buster).

Another bonus: "When you increase awareness of what's going into your mouth," says Thayer, "you'll feel fuller sooner than if you were just mindlessly munching."

5. You'll see real results — quickly.

Your food diary can be as revealing as the one you kept in fifth grade. For example, to get a glimpse into how much you've improved your diet, compare the entries in week one (Twinkie-filled) to week four or five (ideally, veggie-filled). You can also discover which decisions translated into pounds lost — for instance, that week you had fish for dinner twice might've helped you lose weight.

Food journals also let you give yourself credit where credit is due (personally, I reward myself with a gold star each day I resist eating candy). And that positive reinforcement is essential for shedding pounds.

How to Write Off Pounds: A Cheat Sheet to Get Your Food Diary Started

Choose Your Medium

If you're using pen and paper, buy a regular spiral notebook. Or go for a pre-organized book like the DietMinder. Computer addicts should check out online journals, such as myfooddiary.com ($9 per month) and nutrihand.com (free for a basic plan; $10 per month for extras). If you can't live without your PDA, visit weightbydate.com and download the software (starting at $19).

Start Recording

The crucial info to write down: the time you ate, what you ate, and how much you ate. Make a habit of jotting notes right after you eat. "If you wait until the end of the day, it's too easy to leave things out," warns Suzanne Farrell, R.D. Tracking your diet online? Remember to take paper with you to restaurants, so you can write down every ingredient and calculate its nutritional content afterward.

You may also want to invest in measuring cups — they'll help you learn what a one-and-a-half-cup portion looks like (it's a lot less than you think) — as well as a calorie-counter book and a calculator. Armed with these tools, you can track your calories like a nutritionist would.

Get Personal

Customize your diary so it reflects the info that's most useful to you. For example, if you're someone who eats whenever food is in front of you, create columns in your journal to rate how hungry you were before and afterward. If you snack your way through hard days, add a column to describe how you were feeling when you ate. Trying to figure out when you're most drawn to junk food? Record where you were when you indulged and what was going on at the time. Also, if you're trying to break a specific habit, like scarfing down ice cream at night, create a column for that, so you can give yourself a star for each day you resist the urge.

Be Honest

Include every single bite, lick, and taste (anything larger than a crumb counts). And don't forget to keep track of your sips. Even the most diligent diarists often forget to include the glass of white wine they had at dinner (120 calories) and their 3 p.m. can of Coke (155 calories).

Find Your Favorites

Counting calories is easier for creatures of habit: If you have a bowl of cereal for breakfast almost every morning or a turkey sandwich three times a week, you won't have to look up the number each time.

Keep Your Diary Close

"I'm forgetful, so I always need to put the journal where I can see it — on my kitchen table, on my desk at work. I carry it a lot in my hand, too, as a reminder," says Melissa Smith, 32, of Omaha, who lost 25 pounds keeping a food diary.

You can also try this trick from Maryellen Mealey, 42, of Chicago, who lost big (188 pounds) keeping a journal: "I made a deal with myself that I wouldn't eat anything unless I wrote it down first. It's obsessive, but I'm a mindless snacker and putting everything in the book really helped me be more conscious," she says.

Examine the Evidence

No matter how diligent you are, a food log won't help in the behavior-changing department if you don't analyze it. At night, sit down and calculate how many calories you consumed. Tally up what food groups you're eating, and make adjustments. (A big plus of online tools is that they do a lot of the analysis for you, totaling everything with a click of a button and often giving you charts to show what you can improve.)

You may also want to consult a registered dietitian. A professional may see things in your diary that you don't (cost: usually $50 to $300 for an initial consultation). A two-year study from Fred Hutchinson Cancer Research Center in Seattle showed that participants who consulted a dietitian had better success keeping off weight than those who followed their usual diet.

Reward Yourself

"I read that it takes 28 days to build a habit," says Mealey. "So when I have a new goal — like eating veggies more often — I do it for a month, then treat myself by shopping or going to a movie with a friend. Rewards give me an incentive to keep going."