Health Care AI, Intended To Save Money, Turns Out To Require a Lot of Expensive Humans
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Preparing cancer patients for difficult decisions is an oncologist’s job. They don’t always remember to do it, however. At the University of Pennsylvania Health System, doctors are nudged to talk about a patient’s treatment and end-of-life preferences by an artificially intelligent algorithm that predicts the chances of death.
But it’s far from being a set-it-and-forget-it tool. A routine tech checkup revealed the algorithm decayed during the covid-19 pandemic, getting 7 percentage points worse at predicting who would die, according to a 2022 study.
There were likely real-life impacts. Ravi Parikh, an Emory University oncologist who was the study’s lead author, told KFF Health News the tool failed hundreds of times to prompt doctors to initiate that important discussion — possibly heading off unnecessary chemotherapy — with patients who needed it.
He believes several algorithms designed to enhance medical care weakened during the pandemic, not just the one at Penn Medicine. “Many institutions are not routinely monitoring the performance” of their products, Parikh said.
Algorithm glitches are one facet of a dilemma that computer scientists and doctors have long acknowledged but that is starting to puzzle hospital executives and researchers: Artificial intelligence systems require consistent monitoring and staffing to put in place and to keep them working well.
In essence: You need people, and more machines, to make sure the new tools don’t mess up.
“Everybody thinks that AI will help us with our access and capacity and improve care and so on,” said Nigam Shah, chief data scientist at Stanford Health Care. “All of that is nice and good, but if it increases the cost of care by 20%, is that viable?”
Government officials worry hospitals lack the resources to put these technologies through their paces. “I have looked far and wide,” FDA Commissioner Robert Califf said at a recent agency panel on AI. “I do not believe there’s a single health system, in the United States, that’s capable of validating an AI algorithm that’s put into place in a clinical care system.”
AI is already widespread in health care. Algorithms are used to predict patients’ risk of death or deterioration, to suggest diagnoses or triage patients, to record and summarize visits to save doctors work, and to approve insurance claims.
If tech evangelists are right, the technology will become ubiquitous — and profitable. The investment firm Bessemer Venture Partners has identified some 20 health-focused AI startups on track to make $10 million in revenue each in a year. The FDA has approved nearly a thousand artificially intelligent products.
Evaluating whether these products work is challenging. Evaluating whether they continue to work — or have developed the software equivalent of a blown gasket or leaky engine — is even trickier.
Take a recent study at Yale Medicine evaluating six “early warning systems,” which alert clinicians when patients are likely to deteriorate rapidly. A supercomputer ran the data for several days, said Dana Edelson, a doctor at the University of Chicago and co-founder of a company that provided one algorithm for the study. The process was fruitful, showing huge differences in performance among the six products.
It’s not easy for hospitals and providers to select the best algorithms for their needs. The average doctor doesn’t have a supercomputer sitting around, and there is no Consumer Reports for AI.
“We have no standards,” said Jesse Ehrenfeld, immediate past president of the American Medical Association. “There is nothing I can point you to today that is a standard around how you evaluate, monitor, look at the performance of a model of an algorithm, AI-enabled or not, when it’s deployed.”
Perhaps the most common AI product in doctors’ offices is called ambient documentation, a tech-enabled assistant that listens to and summarizes patient visits. Last year, investors at Rock Health tracked $353 million flowing into these documentation companies. But, Ehrenfeld said, “There is no standard right now for comparing the output of these tools.”
And that’s a problem, when even small errors can be devastating. A team at Stanford University tried using large language models — the technology underlying popular AI tools like ChatGPT — to summarize patients’ medical history. They compared the results with what a physician would write.
“Even in the best case, the models had a 35% error rate,” said Stanford’s Shah. In medicine, “when you’re writing a summary and you forget one word, like ‘fever’ — I mean, that’s a problem, right?”
Sometimes the reasons algorithms fail are fairly logical. For example, changes to underlying data can erode their effectiveness, like when hospitals switch lab providers.
Sometimes, however, the pitfalls yawn open for no apparent reason.
Sandy Aronson, a tech executive at Mass General Brigham’s personalized medicine program in Boston, said that when his team tested one application meant to help genetic counselors locate relevant literature about DNA variants, the product suffered “nondeterminism” — that is, when asked the same question multiple times in a short period, it gave different results.
Aronson is excited about the potential for large language models to summarize knowledge for overburdened genetic counselors, but “the technology needs to improve.”
If metrics and standards are sparse and errors can crop up for strange reasons, what are institutions to do? Invest lots of resources. At Stanford, Shah said, it took eight to 10 months and 115 man-hours just to audit two models for fairness and reliability.
Experts interviewed by KFF Health News floated the idea of artificial intelligence monitoring artificial intelligence, with some (human) data whiz monitoring both. All acknowledged that would require organizations to spend even more money — a tough ask given the realities of hospital budgets and the limited supply of AI tech specialists.
“It’s great to have a vision where we’re melting icebergs in order to have a model monitoring their model,” Shah said. “But is that really what I wanted? How many more people are we going to need?”
KFF Health News is a national newsroom that produces in-depth journalism about health issues and is one of the core operating programs at KFF—an independent source of health policy research, polling, and journalism. Learn more about KFF.
Subscribe to KFF Health News’ free Morning Briefing.
This article first appeared on KFF Health News and is republished here under a Creative Commons license.
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With all this bird flu around, how safe are eggs, chicken or milk?
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Enzo Palombo, Swinburne University of Technology
Recent outbreaks of bird flu – in US dairy herds, poultry farms in Australia and elsewhere, and isolated cases in humans – have raised the issue of food safety.
So can the virus transfer from infected farm animals to contaminate milk, meat or eggs? How likely is this?
And what do we need to think about to minimise our risk when shopping for or preparing food?
How safe is milk?
Bird flu (or avian influenza) is a bird disease caused by specific types of influenza virus. But the virus can also infect cows. In the US, for instance, to date more than 80 dairy herds in at least nine states have been infected with the H5N1 version of the virus.
Investigations are under way to confirm how this happened. But we do know infected birds can shed the virus in their saliva, nasal secretions and faeces. So bird flu can potentially contaminate animal-derived food products during processing and manufacturing.
Indeed, fragments of bird flu genetic material (RNA) were found in cow’s milk from the dairy herds associated with infected US farmers.
However, the spread of bird flu among cattle, and possibly to humans, is likely to have been caused through contact with contaminated milking equipment, not the milk itself.
The test used to detect the virus in milk – which uses similar PCR technology to lab-based COVID tests – is also highly sensitive. This means it can detect very low levels of the bird flu RNA. But the test does not distinguish between live or inactivated virus, just that the RNA is present. So from this test alone, we cannot tell if the virus found in milk is infectious (and capable of infecting humans).
Does that mean milk is safe to drink and won’t transmit bird flu? Yes and no.
In Australia, where bird flu has not been reported in dairy cattle, the answer is yes. It is safe to drink milk and milk products made from Australian milk.
In the US, the answer depends on whether the milk is pasteurised. We know pasteurisation is a common and reliable method of destroying concerning microbes, including influenza virus. Like most viruses, influenza virus (including bird flu virus) is inactivated by heat.
Although there is little direct research on whether pasteurisation inactivates H5N1 in milk, we can extrapolate from what we know about heat inactivation of H5N1 in chicken and eggs.
So we can be confident there is no risk of bird flu transmission via pasteurised milk or milk products.
However, it’s another matter for unpasteurised or “raw” US milk or milk products. A recent study showed mice fed raw milk contaminated with bird flu developed signs of illness. So to be on the safe side, it would be advisable to avoid raw milk products.
How about chicken?
Bird flu has caused sporadic outbreaks in wild birds and domestic poultry worldwide, including in Australia. In recent weeks, there have been three reported outbreaks in Victorian poultry farms (two with H7N3 bird flu, one with H7N9). There has been one reported outbreak in Western Australia (H9N2).
The strains of bird flu identified in the Victorian and Western Australia outbreaks can cause human infection, although these are rare and typically result from close contact with infected live birds or contaminated environments.
Therefore, the chance of bird flu transmission in chicken meat is remote.
Nonetheless, it is timely to remind people to handle chicken meat with caution as many dangerous pathogens, such as Salmonella and Campylobacter, can be found on chicken carcasses.
Always handle chicken meat carefully when shopping, transporting it home and storing it in the kitchen. For instance, make sure no meat juices cross-contaminate other items, consider using a cool bag when transporting meat, and refrigerate or freeze the meat within two hours.
Avoid washing your chicken before cooking to prevent the spread of disease-causing microbes around the kitchen.
Finally, cook chicken thoroughly as viruses (including bird flu) cannot survive cooking temperatures.
Are eggs safe?
The recent Australian outbreaks have occurred in egg-laying or mixed poultry flocks, so concerns have been raised about bird flu transmission via contaminated chicken eggs.
Can flu viruses contaminate chicken eggs and potentially spread bird flu? It appears so. A report from 2007 said it was feasible for influenza viruses to enter through the eggshell. This is because influenza virus particles are smaller (100 nanometres) than the pores in eggshells (at least 200 nm).
So viruses could enter eggs and be protected from cleaning procedures designed to remove microbes from the egg surface.
Therefore, like the advice about milk and meat, cooking eggs is best.
The US Food and Drug Administration recommends cooking poultry, eggs and other animal products to the proper temperature and preventing cross-contamination between raw and cooked food.
In a nutshell
If you consume pasteurised milk products and thoroughly cook your chicken and eggs, there is nothing to worry about as bird flu is inactivated by heat.
The real fear is that the virus will evolve into highly pathogenic versions that can be transmitted from human to human.
That scenario is much more frightening than any potential spread though food.
Enzo Palombo, Professor of Microbiology, Swinburne University of Technology
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Brussels Sprouts vs Broccoli – Which is Healthier?
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Our Verdict
When comparing sprouts to broccoli, we picked the sprouts.
Why?
First let’s note that we have an interesting comparison today, because these two plants are the exact same species (and indeed, also the exact same species as cabbage, cauliflower. and kale)—just a different cultivar. All of these plants and more are simply cultivars of Brassica oleracea.
Them being the same species notwithstanding, there are nutritional differences:
In terms of macros, sprouts have slightly more protein, carbohydrates, and fiber, whereas broccoli has slightly more water weight. An easy win for sprouts here.
In the category of vitamins, sprouts have more of vitamins A, B1, B3, B6, C, E, and K, while broccoli has more of vitamins B2 and B5. Another easy win for sprouts.
When it comes to minerals, sprouts again lead with more copper, iron, magnesium, manganese, phosphorus, and potassium, while broccoli has more calcium and selenium.
A note on oxalates: while oxalates are not a problem for most people, it is important to be mindful of them if one has kidney problems. You may know that spinach (a fellow green vegetable high in vitamins and minerals, as well as being a fellow oleracea, albeit of a different genus, so not the same species for once) is high in oxalates, but these two Brassica oleracea we compared today are amongst the lowest in oxalates (source 1 | source 2), making them an ideal way to get vitamins, minerals, and fiber on an oxalate-controlled diet.
Since both are also high in polyphenols, especially kaempferol and quercetin, we’ll mention that sprouts have more lignans while broccoli has more flavonoids. In short: they’re both very good, just different.
As ever, enjoy both! But if you’re going to pick one for total best nutritional density, it’s sprouts.
Want to learn more?
You might like to read:
Sprout Your Seeds, Grains, Beans, Etc ← sprout your Brassica oleracea, too!
Take care!
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Pink Himalayan Salt: Health Facts
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It’s Q&A Day at 10almonds!
Q: Great article about the health risks of salt to organs other than the heart! Is pink Himalayan sea salt, the pink kind, healthier?
Thank you! And, no, sorry. Any salt that is sodium chloride has the exact same effect because it’s chemically the same substance, even if impurities (however pretty) make it look different.
If you want a lower-sodium salt, we recommend the kind that says “low sodium” or “reduced sodium” or similar. Check the ingredients, it’ll probably be sodium chloride cut with potassium chloride. Potassium chloride is not only not a source of sodium, but also, it’s a source of potassium, which (unlike sodium) most of us could stand to get a little more of.
For your convenience: here’s an example on Amazon!
Bonus: you can get a reduced sodium version of pink Himalayan salt too!
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‘Tis To Season To Be SAD-Savvy
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Seasonal Affective Disorder & SAD Lamps
For those of us in the Northern Hemisphere, it’s that time of the year; especially after the clocks recently went back and the nights themselves are getting longer. So, what to do in the season of 3pm darkness?
First: the problem
The problem is twofold:
- Our circadian rhythm gets confused
- We don’t make enough serotonin
The latter is because serotonin production is largely regulated by sunlight.
People tend to focus on item 2, but item 1 is important too—both as problem, and as means of remedy.
Circadian rhythm is about more than just light
We did a main feature on this a little while back, talking about:
- What light/dark does for us, and how it’s important, but not completely necessary
- How our body knows what time it is even in perpetual darkness
- The many peaks and troughs of many physiological functions over the course of a day/night
- What that means for us in terms of such things as diet and exercise
- Practical take-aways from the above
Read: The Circadian Rhythm: Far More Than Most People Know
With that in mind, the same methodology can be applied as part of treating Seasonal Affective Disorder.
Serotonin is also about more than just light
Our brain is a) an unbelievably powerful organ, and the greatest of any animal on the planet b) a wobbly wet mass that gets easily confused.
In the case of serotonin, we can have problems:
- knowing when to synthesize it or not
- synthesizing it
- using it
- knowing when to scrub it or not
- scrubbing it
- etc
Selective Serotonin Re-uptake Inhibitors (SSRIs) are a class of antidepressants that, as the name suggests, inhibit the re-uptake (scrubbing) of serotonin. So, they won’t add more serotonin to your brain, but they’ll cause your brain to get more mileage out of the serotonin that’s there, using it for longer.
So, whether or not they help will depend on you and your brain:
Read: Antidepressants: Personalization Is Key!
How useful are artificial sunlight lamps?
Artificial sunlight lamps (also called SAD lamps), or blue light lamps, are used in an effort to “replace” daylight.
Does it work? According to the science, generally yes, though everyone would like more and better studies:
- The Efficacy of Light Therapy in the Treatment of Seasonal Affective Disorder: A Meta-Analysis of Randomized Controlled Trials
- Blue-Light Therapy for Seasonal and Non-Seasonal Depression: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Interestingly, it does still work in cases of visual impairment and blindness:
How much artificial sunlight is needed?
According to Wirz-Justice and Terman (2022), the best parameters are:
- 10,000 lux
- full spectrum (white light)
- 30–60 minutes exposure
- in the morning
Source: Light Therapy: Why, What, for Whom, How, and When (And a Postscript about Darkness)
That one’s a fascinating read, by the way, if you have time.
Can you recommend one?
For your convenience, here’s an example product on Amazon that meets the above specifications, and is also very similar to the one this writer has
Enjoy!
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How to Eat (And Still Lose Weight) – by Dr. Andrew Jenkinson
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You may be wondering: what diet is he recommending?
The answer is: some guiding principles aside…. He’s not recommending a diet, per se.
What this book does instead is outline why we eat too much ← link is to where we previously had this author as a spotlight featured expert on this topic! Check it out!
He goes into a lot more detail than we ever could have in our little article, though, and this book is one of those where the reader may feel as though we have had a few classes at medical school. The style, however, is very comprehensible and accessible; there’s no obfuscating jargon here.
Once we understand the signalling that goes on in terms of hunger/satiety, and the signalling that goes on in terms of fat storage/metabolism, we can simply choose to not give our bodies the wrong signals. Yes, it’s really that simple. It feels quite like a cheat code!
Bottom line: if you’d like a better understanding of what regulates our body’s “set point” in weight/adiposity, and what can change it (for better or for worse), then this is the book for you.
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Almonds vs Pecans – Which is Healthier?
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Our Verdict
When comparing almonds to pecans, we picked the almonds.
Why?
In terms of macros, almonds have more protein, carbs, and fiber, as well as the lower glycemic index. A strong start for almonds here, though pecans have more fat (and the healthy blend of fats is quite comparable from one nut to the other).
In the category of vitamins, almonds have more of vitamins B2, B3, B9, E, and choline, while pecans have more of vitamins A, B1, B5, B6, and K. Numerically that’s a tie, though the biggest margins of difference are for vitamins A and E, respectively, and we might want to prioritize almonds’ extra vitamin E, over pecans’ extra vitamin A, given that vitamin A is more easily found in large quantities in many foods, whereas vitamin E is not quite so abundant generally. So in short, either a tie or a slight win for almonds here.
When it comes to minerals, both contain a lot of goodness, but almonds have more calcium, iron, magnesium, phosphorus, potassium, and selenium, while pecans have more copper, manganese, and zinc. A clear win for almonds, though as we say, pecans are also great for this, just not as great as almonds.
As a side-note, both of these nuts have been found to have anticancer properties against breast cancer cell lines. In all likelihood this means they help against other cancers too, but breast cancer is what the extant research has been for.
So, naturally, enjoy either or both (in fact, both is ideal). But if you want to choose one for nutritional density, it’s almonds.
Want to learn more?
You might like to read:
Why You Should Diversify Your Nuts
Take care!
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