Thursday, June 11, 2009

Pandemic or Not?


On The New York Times:

The World Health Organization has backed itself into a corner on its Pandemic Influenza Phases system and the so-called swine flu. WHO knows it and is working on bureaucratic escape routes. But the real problem is what these alert systems mean for national governments that have detailed pandemic response plans — particularly the United States.

After decades of ignoring the influenza threat, the 2005 emergence of a virulent strain of H5N1 bird flu spawned global concern. The key outcome of that collective worry was a flurry of planning, at all levels of governance, from WHO in Geneva on down to municipal councils in Kansas and Japan. The plans vary, of course, but all start from roughly the same point: An announced pandemic.

There has been no pandemic announcement for H5N1 because the bird flu virus is extremely virulent, but not apparently contagious between human beings. The WHO Pandemic Influenza Phases system requires evidence of sustained transmission between human beings in two distinct parts of the planet at the same time. That standard has not been met for H5N1 bird flu: So far, so good.

But based on that same WHO threat scheme, we do now have a full-fledged pandemic of swine flu. The world should be at Pandemic Influenza Phase 6 right now.

However, the H1N1 virus has so far proven to be a wimpy virus. Its virulence seems to be well below that of routine seasonal flu, and its so-called RO (or reproductive number) is about 1.4, based on Mexican data. This statistic means each person who acquires the virus infects about 1.4 other people. That’s certainly not a terrifying level of contagion. In contrast, the dreaded 1918 influenza pandemic had an RO of around 3; on average, each infection was tripled. A constant three-fold expansion of an epidemic is a frightening prospect that utterly defies government planning. The concept of epidemic “containment” in the face of an RO of 3 is patently ridiculous.

But if the swine flu RO turns out to be 3, or even 4, do we care? Should the world be put on alert for a highly contagious — but very low severity — virus? WHO experts are mulling this problem, trying to figure out how to de-couple their system from geography, and link it more closely to severity and the level of contagion.

Nice idea, but not an easy feat, as New York City has discovered. When the first cases of swine flu emerged in mid-April among students at the St. Francis parochial school there was no immediate way to figure out either how virulent or contagious (RO) the virus was. An Australian group has studied the St. Francis school data and concluded the RO in that school was a very scary 3.45 — perhaps as high as 4.28. The H1N1 virus may be a mild organism, but if each individual case infects more than 4 others, mere statistical odds dictate that many people will suffer and die from the virus. To be blunt, if roughly four times more people can get infected with a mild flu, as compared to seasonal influenza, the virus could be 400 percent less virulent and, theoretically, kill just as many people as a tougher seasonal virus. It’s a crapshoot. But gambling is not a sound basis for policymaking.

The U.S. pandemic plan links government action to phases of viral activity. While the U.N. system has six threat levels, the Bush administration-designed approach grew out of the Hurricane Katrina experience, and, like our storm forecast system, has five categories. Each category reflects a different level of severity of the organism, based on an estimation of the percentage of people who die as a result of infection — a case fatality ratio. A Category 1 is theoretically declared for a pandemic organism with a case fatality ratio of less than 0.1 percent: Category 5, requiring urgent government action, is declared if more than 2 percent of those infected are killed by the virus.

This has proven ludicrous. In the case of bird flu, fatality rates are in the 63 percent ballpark — far above Category 5 levels. But the wimpy swine flu H1N1 doesn’t even appear to merit a Category 1 designation. The U.S. category system has no metric to discriminate human-to-human transmission rates.

This is not trivial. Federal guidance for such actions as mobilization of vaccines is based on these designations. And categories are based on death rates — numbers we still don’t have in validated form. Why does this matter? On a global scale these influenza phases and categories befuddle everything from vaccine manufacturing to negotiations on access to medicines.

We need rapid diagnostic tests to determine who has been infected. Much of our delay in understanding what category or phase to assign to swine flu has stemmed from the near impossibility of determining just how many Mexicans were infected with the H1N1 virus, a figure that now appears to have been far larger than initially guessed. Even in New York City, officials lack a toolkit that could easily discriminate genuine H1N1 infections from hay fever. We don’t know what our denominator is, so we cannot make a case fatality or morbidity ratio. (One death out of 100 New Yorkers infected would be horrific; 1 out of 100,000 would be a personal tragedy but hardly a public calamity.)

In the absence of such tools of precision, the wise course would be to merge the phase and category systems, putting the World Health Organization and national governments in harmony. For example, in the case of the H1N1 swine flu, WHO should declare that the world is now facing a Phase 6 pandemic influenza spread, caused by a Category 1 organism of low severity. An appropriate designation for the H5N1 avian flu: Phase pre-1, Category 5.

Governments should only set up action and threat assessment systems that are flexible, and useful. The Bush administration learned this in the years following 9/11, as the nation grew weary of color-alert systems for terrorist threat assessments. Nobody is well-served by repeating such mistakes in pandemic planning.

Tuesday, May 5, 2009

8 Ways to Eat Out for Less


You can dine out on just about any budget if you're willing to use a few frugal strategies, says Rachael Ray, host of 30 Minute Meals and Tasty Travels on the Food Network. "I live in New York City, and while we have plenty of high-end, expensive restaurants, there are more than enough great and reasonably priced places. In fact, there are thousands of them," she says. '"You don't have to be rich to live a rich life, and that is very true even when you're eating out." Here are a few tips from Ray and other culinary experts on finding the best deals:

Go early. Early-bird specials make a lot of sense for retirees, who can take advantage of not working during the day and go out for breakfast or lunch. "I love to go out to breakfast. I think it's a great part of the day," says chef Spike Mendelsohn, a former contestant on Bravo's Top Chef reality show who now owns Good Stuff Eatery, a "comfort food" restaurant in Washington. And that's not just because he works at night. Breakfast items typically cost a fraction of dinner meals. Plus, many restaurants serve the same or similar entrees during both lunch and dinner, but they charge less earlier in the day.

Forgo the extras. It can be painful to pay $1.50 or more for a glass of soda or iced tea when you know you could buy an entire 2-liter bottle for the same price. Instead, drink water with your meal, and have a cold glass of lemonade at home on your front porch while watching the sun set. The same goes for wine, beer, and dessert. For the price of dessert at many restaurants, you can buy an entire half-gallon of ice cream or have a fun evening baking and frosting your own cake.

Just desserts. Instead of skimping on extras, you could dine at home and then soak up the ambience of a nice restaurant while having dessert and coffee. Or just get an appetizer before or after filling up at home. "Obviously, you will get more bang for your buck when you are shopping and preparing meals at home for yourself," says Ray. She adds that some recipes can feed a family for about $10. "Make sure that when you are shopping, you compare unit prices—not retail prices—to make sure you are getting the best deal on ingredients."

Ask for discounts. A common senior discount is 10 percent off the price of a meal (for diners above a certain age). Some restaurants may offer a free beverage with the purchase of a meal or a special senior menu with smaller portions and lower prices. "There are always great deals at family-owned places," says Mendelsohn. "You can research places on the Web and find these great deals and great tasting menus." But seldom will you find such discounts promoted on a menu. Often, asking is the only way to get a break on your bill.

Double take. If you plan to share a large entree with a friend or significant other, watch out for extra charges. Also, consider taking half of a large meal home to eat for lunch the next day. If you often order too much, look for restaurants that offer a special menu of several courses for a fixed price.

Food festivals. Many cities host food festivals that feature samples of exotic delights from top chefs at affordable prices. During Washington's restaurant week this year, for example, participating establishments offered three-course meals for just $20.09 for lunch and $35.09 for dinner. "When we were in Austin for the South by Southwest music festival, we ate at Polvo's on South First Street," says Ray. "Everything at Polvo's is reasonably priced—especially the fajitas, which are heaping in size and delicious—and in the center of the restaurant, there's a free salsa bar with tons of great pickled vegetables. My friends loved the beef fajitas, which are marinated in beer."

Talk about town. Before visiting an unfamiliar city, ask a few residents or friends who have visited where they eat—and don't be shy about mentioning your price range. Online community message boards or restaurant review websites can also give you the inside track. "Whatever city you are in, it's always great to ask the locals where they go to eat," says Chef Stephanie Izard, who won Bravo's Top Chef cooking competition in season four and plans to open a new restaurant, The Drunken Goat, in Chicago in the fall. Once you're in town, ask the concierge or other hotel employees about their favorite hot spots. "If you are having breakfast in a hotel, ask the waiter for great local restaurants," says John Kinsella, president of the American Culinary Federation.