Category Archives: Health News

Hip Replacement Surgery on the Rise

Posted on: March 19, 2015

Hip Replacement Surgery on the Rise

By Dr. Eric Grossman

Researchers at the Centers for Disease Control and Prevention (CDC) recently released findings iStock_3875724_LoRezthat from 2000 to 2010, the number of hip replacements for those older than 45 more than doubled.

The CDC said: “The number and rate of total hip replacements among inpatients aged 45 and over increased significantly from 2000 through 2010. The greatest increase in absolute numbers was in the 55–64 age group, where the number of total hip replacements almost tripled, whereas the greatest percentage change was in the 45–54 age group, which experienced a 205% increase. The 45–54 age group also had the greatest increase in rate, which more than doubled from 45 to 117 total hip replacements per 100,000 population.” (February 12, 2015).

I am not surprised by these trends based on improvements in surgical technique, durability of the procedure, durability of the implants, and patients’ desired active lifestyles. In my practice, I use what is called the “anterior approach” which can result in a faster recovery time, without postoperative restrictions, less muscle damage and a more natural feel to the artificial hip.

Previous generations of general practitioners were reticent to suggest hip replacement to their patients because of longer hospital stays, unproven effectiveness and longer recovery times. There was a time when doctors did not suggest hip replacement due to arthritis pain until their patients could not bear to suffer any longer.

Now, with advances in the surgical procedure, primary care physicians are more inclined to suggest the surgery. This is in part driven by their patients’ expectations. Individuals with painful arthritis are taking a proactive approach – they do not want to suffer in pain any longer than necessary. Additionally, they want to engage in an active lifestyle, and many advances in the surgery since it began to be performed approximately 50 years ago have made the new hips more durable.

The CDC also found that “In 2010, the average length of stay was shortest for the youngest age group and longest for the oldest group. Among those aged 45–54, the average stay was 3 days, lower than for each of the other age groups, while the average among those aged 75 and over was 4 days, higher than for each of the other age groups. From 2000 through 2010, the average length of stay decreased for each age group.”

These findings studied patients until 2010. Now, in 2015, I am seeing much shorter hospital stays after hip replacement surgery. Approximately 80 percent of my patients go straight home from the hospital – not to an inpatient rehabilitation facility as had been routine in the past – within 24-48 hours after surgery. Some select patients are even able to go home the same day of surgery. Our rehab protocols include rapid mobilization where the patients are expected to walk the same day as their surgery.

Watch Dr. Grossman’s patients tell their stories of
living life without pain after hip replacement.
View patient testimonials.

Hip replacement surgery has become more routine and is now being offered to a much wider demographic of patient, particularly patients ages 45-64 and it is not only helpful for senior citizens. There is no need to suffer with painful and activity-limiting hip arthritis. Talk to your doctor to see if hip replacement surgery is an option to explore.

Editor’s Note:
Eric L. Grossman, MD, FAAOS is Co-Director of Joint Replacement Surgery at the Orthopedic and Spine Institute at Northern Westchester Hospital and a member of Mount Kisco Medical Group.

Dr. Grossman is a fellowship trained, board certified orthopedic surgeon who specializes in all facets of hip and knee joint replacement surgery including primary and revision total joint replacement, with a focus on the Anterior Approach to Total Hip Replacement.

 

 

 

 

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Simple, Slimmed-down Slow Cooking

Posted on: March 18, 2015

Simple, Slimmed-down Slow Cooking

By Caryn Huneke

In theory, I love the idea of using my Crock Pot to help get dinner on the table during the busy pulled-porkworkweek (or weekend for that matter). But with the exception of chili and soup, my track record for finding timesaving, healthy, and delicious recipes wasn’t exactly stellar. Over time, I noticed there were three main culprits robbing me from slow-cooking culinary success:

1) Time: Is it really going to save me time or will I have to prep a ton of ingredients or remember to brown the meat first?
2) Nutrition: Is it going to be laden with butter, cream-of-anything, and flavor packets, piling on the calories, fat, and sodium?
3) Taste: Will it actually be a satisfying meal that I’d want to make again?

Turning to cooking blogs, Pinterest, and family and friends, I started gathering (and tweaking) recommended recipes. Below you’ll find four easy slow-cooker recipes that you can feel good serving to your family. (Disclaimer: I’ve yet to try each one, but they all come on excellent authority to be foolproof and tasty.)

• Filipino Adobo Pulled Pork
• Flank Steak Fajitas
• Brown Sugar Balsamic Glazed Pork Tenderloin (
• Beef Stroganoff

Filipino Adobo Pulled Pork
Adapted from Skinnytaste.com

Ingredients
• 1.75 lb lean pork center loin or tenderloin
• 1/4 cup low-sodium soy sauce
• 1/3 cup apple cider vinegar
• 1/2 cup water
• 5 cloves garlic, crushed
• 6 ground peppercorns
• 4-6 bay leaves
*Optional: 1 jalapeno, chopped; 2 tablespoons chopped scallions for garnish

Directions
• Place pork, soy sauce, vinegar, water, garlic, peppercorns and bay leaves (jalapeño if using) in the Crock Pot.
• Cover and cook at low heat 6-8 hours turning over half way through cooking (note: I did not do this and I cooked it closer to 9 hours).
• Remove the pork, shred with two forks and put it back in the Crock Pot.for one more hour to let the flavor get into the meat (note: I probably only left it for another 15-20 mins).
• Discard bay leaves and serve over brown rice and top with chopped scallions.

Slow-Cooker Flank Steak Fajitas
Courtesy of Against All Grain, by Lisa Leake (link from Lisa’s 100 Days of Real Food website)

Ingredients
• 1 ½ lbs flank steak
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons low-sodium soy sauce
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 4 – 5 bell peppers, sliced, any color
• 1 onion, diced
*Optional fajita fixings: whole-wheat flour tortillas, reduced-fat grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, reduced-fat sour cream, hot peppers, etc.

Directions
1) In a small bowl, mix together the chili powder, cumin, coriander, salt and pepper.
2) Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker.
3) Pour the reduced-sodium soy sauce on top of the steak and add in the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak.
4) Cook on high for 5-6 hours or low for 8-9 hours, until the steak can easily be shredded with two forks.
5) Drain the meat and peppers and serve with the optional fajita fixings listed above.

Brown Sugar Balsamic Glazed Pork Tenderloin
Courtesy of Food52.com

Ingredients
• 2 pounds pork tenderloin
• 1 teaspoon ground sage
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 garlic clove; crushed
• ½ cup water
Glaze
• ½ cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup balsamic vinegar
• ½ cup water
• 2 tablespoons soy sauce

Directions
1) Combine sage, salt, pepper and garlic and rub over pork tenderloin.
2) Place 1/2 cup water in slow cooker and add the tenderloin on top.
3) Cook on low for 6-8 hours.
4) About 1 hour before roast is done, combine ingredients for the glaze in small saucepan. Heat and stir until mixture thickens.
5) Brush roast with glaze 2-3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
6) Serve with remaining glaze on the side.

Slow Cooker Beef Stroganoff
Adapted from FiveHeartHome.com

*Note: Five Heart Home’s recipe for beef stroganoff doesn’t use cream-of-mushroom soup so you have to add a few more ingredients to make up for it, but it’s worth the sodium savings. To make it even healthier and easier, this modified version trims more calories and extra ingredients.

Ingredients
• 1.5-2 pounds lean beef stew meat (or lean beef round steak)
• 12 ounces white mushrooms, cleaned and pre-sliced
• ½ – 1 cup diced yellow onion (adjust the amount based on preference)
• 2 tablespoons minced fresh garlic (frozen or jarred would work too)
• 1 1/2 cups fat-free, low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 6 tablespoons whole wheat flour
• 4 ounces Neufchâtel cheese or one-third less fat cream cheese, at room temperature
• 8 ounces light sour cream
• Salt and freshly ground black pepper, to taste
• Bag of whole wheat egg noodles

Directions
1) Place beef, mushrooms, and garlic in Crock Pot.
2) In a medium bowl, mix together beef broth, Worcestershire sauce, mustard, thyme, and flour. Whisk mixture until flour is dissolved. Pour into Crock Pot and stir all ingredients until coated.
3) Place lid on Crock Pot and cook for 8-10 hours on low (or 4-5 hours on high).
4) About 20 minutes before serving time, start boiling water to cook whole wheat egg noodles according to package directions.
5) Also add cream cheese to Crock Pot, replace lid, and after 10 minutes stir warmed/softened cream cheese into sauce, pushing with the back of a spoon to break it up and incorporate it into sauce.
6) Stir sour cream into sauce. Replace lid and cook on low for a few more minutes until heated through.
7) Season beef stroganoff with salt and pepper as desired and serve over hot egg noodles.

Editor’s Note:
Caryn Huneke is a Registered Dietitian at Northern Westchester Hospital.

If you have any tried-and-true Crock Pot recipes, please send them to nwhealth@nwhc.net for possible inclusion on our website’s recipe page. Be sure to include your name for proper acknowledgement.

 

A NEW KIND OF Rx: E-Prescribing

Posted on: March 6, 2015

A NEW KIND OF Rx: E-Prescribing

By Dr. Brian Blaufeux

UPDATE — as of Friday 3/13/15, the mandate for electronic prescriptions has been extended to March 27 of 2016.

In case you hadn’t heard, your prescription routine is about to change–permanently. Getting a prescription used to mean your doctor would scribble something unintelligible on a paper pad and you’d deliver it to your pharmacist. In New York, beginning March 27, 2015, all prescriptions will be electronic, and you’ll never get that scrap of paper again.

Electronic prescribing, also called e-prescribing, is the computer-based electronic generation, transmission, and filling of a prescription that replaces paper and faxed prescriptions.

In New York,
as of March 27, 2015, 2016
all prescriptions will be electronic

Why the change?
There are a few reasons to ditch the old prescription pad. Doctors and pharmacists both hope to eliminate errors that might have crept in through illegible scrawls. Also, when a doctor enters a patient’s prescription electronically, the system can flag any possible negative drug interactions. Another important advantage to electronic prescribing is that New York State drug enforcement officials will be better able to crack down on over-prescribing and abuse of prescription narcotics–in fact, that’s the primary reason the state passed the law requiring the change.

You’ll be happy to know that it will actually make the whole prescription process much simpler for patients. Your doctor will electronically submit your prescription to the pharmacy you use, and your medications should be ready for you when you arrive. So don’t worry if your doctor leaves out the scrap of paper when he or she gives you a new prescription.

Editor’s Note: Brian Blaufeux, MD is Chief Medical Informatics Officer at Northern Westchester Hospital.

 

Sleep Your Way to Better Health

Posted on: March 4, 2015

Sleep Your Way to Better Health

By Dr. Praveen Rudraraju

If you’re struggling to get enough sleep, don’t take your tossing and turning lightly. Good sleep is a necessity, not an option. We know that most people require around seven to eight hours a night, and it’s vital that you get it.

iStock_41874820_HiRezSleep supports the body and brain in so many ways that science is only beginning to fully understand. We form memories during sleep, and there’s evidence that regular sleep improves memory. Likewise, sleep seems to facilitate learning, whether it’s acquiring a new skill like playing the piano, learning how to tackle new responsibilities at work, or school kids putting to use the rules of geometry or grammar.

Sound sleep also keeps you healthy. Research from the Sleep Heart Health Study indicates that people who get less than five hours of sleep nightly are 2.5 times more likely to have diabetes. That study and several other similar ones have found that averaging less than five hours of shuteye a night raises the risk of heart disease by 45 percent. What’s more, poor sleep increases the likelihood of suffering mood disorders like anxiety, depression, and alcohol abuse. High school students in particular seem to be susceptible to behavior problems and mood disturbance when they don’t get enough sleep.

Sound sleep keeps you healthy.

So how do you insure you get enough? There are plenty of ways to improve sleep without resorting to prescription drugs. However, if you routinely battle insomnia, see a doctor about possible solutions. A sleep lab, such as the one at NWH, can be helpful in diagnosing serious sleep conditions such as sleep apnea, which prevents deep sleep and is characterized by heavy snoring. The treatments for sleep disorders have come a long way and are very effective. Most people find that they can begin sleeping much more soundly and suddenly have a lot more energy and concentration during the day once they’ve been diagnosed and get treatment. Plus, they gain all the health benefits a good night’s sleep can bestow.

Tips for Good Sleep Hygiene
Set a regular bedtime. By hitting the sack the same time every evening, you’ll train your body to slow down and have an easier time falling asleep. Even better, establish a small ritual before climbing into the covers, whether it’s a glass of milk (which has tryptophan, an amino acid that encourages sleep), a warm bath, or some gentle relaxation exercises like deep breathing or leisurely yoga stretches.

Try not to nap within eight hours of bedtime—especially if you typically have a hard time drifting off. And limit naps to 25 minutes. Naps can throw off your internal rhythms, making it tougher for your body to slow down at night.

Don’t have alcohol or caffeine within two hours of bedtime. Coffee can keep you up, of course; a drink may help you fall asleep, but when your body starts digesting the alcohol sugars later in the middle of the night, you may find yourself heating up or dreaming intensely, and both can disrupt sleep.

No heavy meals or sugary food right before bed. An active, full belly will have you tossing and turning.

Exercise regularly, but not within two hours of bedtime. Your body takes awhile to slow down and relax into a ready-for-sleep state. However, several studies have linked regular exercise earlier in the day to sounder sleep.

Keep your bedroom dark. Any light can disrupt slumber, so invest in heavy curtains or good blinds.

Shut out noise. If you live in a noisy neighborhood, try wearing ear plugs at night.

Keep it cool. Be sure to turn down the heater at night. The best sleeping temperature is cool—58 to 62 degrees—but not cold.

Check your mattress. About every five to seven years, you’ll need a new one. Not sure how long you’ve had yours? Ask yourself whether you sleep better when you’re away from home. If the answer is yes, it could be your mattress. Pillows don’t last forever, either.

Reserve your bed for sleeping. If you look forward to reading or watching television in bed, you’ll train yourself to be awake when you should be sleeping instead.

Editor’s Note: Dr. Praveen Rudraraju is the Director of the Center for Sleep Medicine at Northern Westchester Hospital. The Center for Sleep Medicine at NWH has achieved The American Academy of Sleep Medicine 5-year Accreditation.

Learn more about how you can feel better and start improving your sleep today, visit the National Sleep Foundation www.sleep.org.

Heart-Healthy Treats for You and Your Valentine

Posted on: February 11, 2015

Heart-Healthy Treats for You and Your Valentine

By Pat Talio

I hope this headline caught your attention. I know most people feel not snacking should have been a one of your New Year’s resolutions but in contrast, snacking can be an important part of a heart-healthy diet.
Consider this, if there is more than 3 hours between your meals there are benefits to adding a snack.
1) to avoid being over hungry at meal time, which often leads to overeating at your next meal,
2) better blood sugar control, and
3) sustained energy.

The keys to picking a heart-healthy snack are portion size and quality.
Portion Size:  200 calories or less
Quality:  Be high infiber, contain lean protein (preferably plant-based), be low in sugar and sodium, and have no saturated or trans fat

The results are in; here are the Top 10 Heart-Healthy Snacks for 2015!
Number 10 - 6 ounces of plain Greek yogurt with ¼ cup of fresh or frozen blueberries and 2 teaspoons of chia seeds with an optional garnish of chopped fresh mint
(144 calories, 3 g fiber, 2 g fat, 18 g protein)
Number 9 - Roasted Chickpeas with Parmesan Cheese (see recipe below)
Number 8 - 3 cups popped popcorn, jazzed up with 1 teaspoon of canola oil and a sprinkle of ground cinnamon, cayenne and unsweetened cocoa powder
(129 calories, 3.5 g fiber, 5 g fat and 3 g protein)
Number 7 – 1.5 cups steamed Edamame in the Pod
(160 calories, 12 g fiber, 15g protein, 3 g fat)
Number 6 – 2 ounces of hummus (try a white or black bean hummus for variety) with 1 cup crudité
(158 calories, 6 g fiber, 4 g protein, 5 g fat)
Number 5 - ½ apple with 1 tablespoon of natural almond butter
(145 calories, 9 g fat, 4 g fiber, 3 g protein)
Number 4 - ½ cup low fat cottage cheese with ¼ cup of raspberries and 1 tablespoon of slivered almonds
(153 calories, 15 g pro, 6 g fat, 2 g fiber
Number 3 – 1 tablespoon of natural peanut butter on 2 whole grain crisp breads (Wasa High Fiber Crisp bread)
(167 calories, 6 g protein, 6 g fiber, 8 g fat)
Number 2 - 30 unsalted pistachio nuts
(102 calories, 4 g protein, 8 g fat, 2 g fiber)
And the Number 1 Heart Healthy Snack for 2015 is…
strawberry_chocolate covered w Walnuts 4 large, whole strawberries dipped in ½ ounce of melted dark chocolate topped with 1.5 teaspoons of chopped walnuts
(187 calories, 2g pro, 12 g fat, 3.5 g fiber) !

 

Spicy Roasted Chickpeas
Courtesy of eat-yourself-skinny.com

INGREDIENTS
1 Tbsp olive oil
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry

INSTRUCTIONS
1. Preheat oven to 400 degrees F.
2. Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, cumin, salt and cayenne in a large bowl. Add chickpeas and toss to coat.
3. Divide chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35 to 40 minutes.
4. Serve warm or at room temperature.

NUTRITIONAL INFORMATION
Serving Size (serves 6): 1/3 cup • Calories: 141 • Fat: 4 g • Fiber: 5 g • Protein: 6 g

Find more delicious and nutritious recipes check out www.nwhc.net/recipes

For more information on heart health, read blog posts from NWH’s Chief of Cardiology, Dr. Robert Pilchik.

Editor’s Note:
Pat Talio, MS, RD, CDE, CDN, is the Outpatient Nutrition Program Coordinator at Northern Westchester Hospital.