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Cozy Curry Noodle Soup (Thai-Inspired)

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Two bowls of our cozy Thai-inspired curry noodle soup — one with chicken and one with tofu

Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!

Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!

Bok choy, peas, red pepper flakes, lime wedges, shallot, garlic, ginger, coconut oil, coconut aminos, red curry paste, coconut milk, chicken, chicken broth, mushrooms, and brown rice noodles

This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened. We like to use brown rice noodles, which are whole grain and have a nutty, wholesome flavor.

Soaking brown rice noodles in boiling water

Next, it’s on to the flavorful base of this soup: sautéed shallot, ginger, garlic, and Thai red or yellow curry paste. If you like extra heat, you can also add red pepper flakes (we did)!

Sautéing shallot, ginger, garlic, curry paste, and red pepper flakes in a Dutch oven

Then it’s time to turn it into a soup with (chicken or vegetable) broth and coconut milk, plus coconut aminos or tamari for a boost of flavor. This combination makes it creamy, cozy, super flavorful, and light yet satisfying.

Also satisfying? Protein! Your choice of chicken or tofu — simply cut into cubes, add them in, and simmer for ~5 minutes before adding your veggies.

Sliced mushrooms and bok choy over a curry broth

For the veggies, we love a combination of bok choy, mushrooms, and snap peas. The snap peas add a little crunch, the mushrooms give it depth, and bok choy packs in some serious nutrition!

So many other veggies would work here, too — broccoli, carrots, bell pepper, green beans, and corn would all be excellent.

Dutch oven filled with our cozy curry noodle soup

The finish line is near! Add the noodles to serving bowls (so they don’t get mushy hanging out on the stove), then ladle the soup over the top. The optional garnishes (lemon or lime, cilantro or mint, and peanuts or cashews) take this soup to restaurant status with their brightness, herby flavor, and crunch!

Using a ladle to add a cozy curry broth with chicken and veggies to a bowl of cooked brown rice noodles

We think this soup may become your new go-to! It’s:

Creamy
Brothy
Spicy
Gingery
Comforting
Nourishing
& Adaptable for all eaters!

This soup is suitable for everything from a quick weeknight meal to end-of-week fridge clean out, meal prep (just wait to add the noodles!), or even impressing dinner guests.

More Cozy Soups

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Two bowls of our cozy curry noodle soup topped with cashews, cilantro, and lime wedges

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 5 (~1 ¾ cup servings)

Course Entrée, Soup

Cuisine Dairy-Free, Gluten-Free, Vegan (optional)

Freezer Friendly 1 Month (without noodles)

Does it keep? 3-4 Days

Prevent your screen from going dark

  • 1 Tbsp coconut oil (or olive or avocado oil)
  • 1 medium-large shallot, thinly sliced (1 shallot yields ~1/2 cup or 60 g // or sub onion)
  • 2-3 Tbsp minced fresh ginger (depending on how much you love ginger)
  • 3-4 cloves garlic, minced (3-4 cloves garlic yield ~2 Tbsp or 18 g)
  • 2 Tbsp red or yellow curry paste (vegan/gluten-free as needed // we used Mike’s Curry Love)
  • 1/2-1 tsp red pepper flakes (optional // depending on heat preference and heat level of your curry paste)
  • 4 cups broth of choice (chicken or vegetable)
  • 1 (14 oz.) can light coconut milk
  • 1-2 Tbsp coconut aminos (or tamari)
  • 1 ½ lb boneless skinless chicken breasts or thighs, cut into bite-sized cubes (or 14 oz. extra-firm tofu, cut into 1/2-inch cubes)
  • 3-4 cups chopped bok choy (we used baby bok choy // 2 small baby bok choy yield ~3-4 cups or 225-300 g // or sub broccoli florets or finely chopped carrots)
  • 2 cups sliced mushrooms (cremini, shiitake, or white button all work // or sub bell pepper or green beans)
  • 1 cup snap peas, ends trimmed, cut into 1-inch pieces (optional // or sub frozen corn)
  • 1-2 Tbsp lime juice (or lemon juice // optional)

FOR SERVING

  • 8 oz. brown rice noodles (or other pasta/noodles of choice // we like Annie Chun’s Pad Thai Noodles)
  • Fresh mint and/or cilantro (optional)
  • Chopped roasted peanuts or cashews* (optional)
  • Lime or lemon wedges (optional)
  • Cook noodles/pasta according to package instructions. (We like to add these noodles to a heatproof bowl and cover with boiling water for 4-5 minutes, but this doesn’t work with all types of noodles.) Once tender, rinse and set aside.
  • Meanwhile, heat oil in a large pot over medium heat. Once hot, add shallot and cook for 1-2 minutes to soften. Add ginger, garlic, curry paste, and red pepper flakes (optional) and sauté for 1 minute, until fragrant.

  • Add broth and coconut milk and bring to a simmer. Once simmering, add the cubed chicken (or tofu) and cook for 5 minutes. Make sure it’s simmering, not boiling, or the chicken will get tough.

  • Add the bok choy (or broccoli or carrots) and mushrooms (or bell pepper/green beans) and cook for another 3-4 minutes until tender.

  • Once tender, add the snap peas (or corn) and cook for 1-2 minutes more or until your snap peas reach your desired texture — we prefer our peas to stay a vibrant green and be a little crunchy.

  • Taste the broth and adjust as needed, adding lime juice for brightness (we added 1 Tbsp or 15 ml), coconut aminos or tamari for overall flavor/saltiness, or red pepper flakes for heat.

  • To serve, divide noodles between serving bowls and ladle the soup over the top. Garnish with chopped mint or cilantro, roasted peanuts or cashews, or lime or lemon wedges (all optional).

  • Store any leftover soup and noodles separately in the refrigerator for up to 3-4 days, or freeze the soup (without noodles) for up to 1 month.

*To toast raw cashews, add a single layer to a dry skillet and cook over low-medium heat, stirring frequently, until lightly browned — about 5 minutes.
*Prep time does not include optional ingredients and assumes chopping the bok choy and snap peas while the soup is cooking.
*Nutrition information is a rough estimate calculated with chicken breasts, the lesser amounts where ranges are provided, and without optional ingredients.

Serving: 1 serving Calories: 476 Carbohydrates: 45.7 g Protein: 44.2 g Fat: 12.6 g Saturated Fat: 7.3 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 107 mg Sodium: 609 mg Potassium: 950 mg Fiber: 3.2 g Sugar: 4.8 g Vitamin A: 542 IU Vitamin C: 24 mg Calcium: 74 mg Iron: 2.2 mg





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Healthy Pumpkin Soup in a Hurry

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It’s finally the season for all things pumpkin. Pumpkin pie, pumpkin bread, pumpkin lattes, and more are everywhere this time of year. Some of us love it and some of us hate it… but I’m totally in the love it camp! This made-from-scratch pumpkin soup recipe is a quick, filling, veggie-packed fall meal.

Bonus… in a pinch, I can make this soup entirely from ingredients in my pantry! Pumpkin soup has all of the flavors of fall in a bowl.

Healthy Pumpkin Soup

I’m not sure pumpkin soup could be unhealthy, since pumpkin itself is loaded with fiber, beta-carotene, vitamin A, vitamin C, and potassium. Add nourishing bone broth and you have all of the gut-healing benefits of gelatin as well.

This pumpkin soup recipe has just the right savory/sweet balance from the fresh onion, apple, and sage. On a busy night when I didn’t have fresh ingredients on hand, substituting a teaspoon of onion powder and a cup of applesauce worked just fine!

Ingredients and Substitutions

Pumpkin doesn’t have much flavor on its own, so it needs some more spices to make it come alive. Along with the fruit and veggies I use garlic and sage. Other popular ingredients are aromatics like fresh ginger, cumin, and coriander. If you want more of a spicy kick, then add a little cayenne pepper to your soup. Or for a touch of added sweetness, try a splash of maple syrup.

This soup is also great to make ahead of time and reheat. The flavors taste even better the next day after they’ve had time to meld.

I usually use homemade chicken broth here, but when I’m in a hurry Kettle and Fire low-sodium chicken broth is another good option. You may need to add a little more salt to the final soup for the best flavor. And if you’re out of chicken broth, vegetable broth also works.

The Best Kind of Pumpkin to Use

The first time I made this soup I used fresh pumpkin from the farmers market. Even though it was extra work it made an incredibly delicious soup. The kids and I made roasted pumpkin seeds with the leftovers!

Jack-o-Lantern pumpkins are not recommended for this recipe. Instead, look for pumpkins labeled “sugar pumpkin” or “pie pumpkin.” I find pumpkins on the smaller side (around 4 pounds or less) are usually sweeter. If you’re not used to baking with fresh pumpkin, this post explains the easiest way to do it.

And if you’re in a hurry, then canned pumpkin puree works too (though it’s not as flavorful). Add chicken broth, some spices, and a swirl of coconut cream and voilá… pumpkin soup!

pumpkin soup

Creamy Pumpkin Soup Recipe

This easy pumpkin soup is yummy, super easy to make, and kid-approved! Serve with a salad or leftovers for a fast meal.

  • 2 TBSP olive oil (or coconut oil)
  • 4 lb fresh pumpkin (or 3½ cups canned pumpkin purée)
  • 1 yellow onion (sliced)
  • 1 carrot (chopped)
  • 1 apple (peeled, cored and chopped)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic (minced, or 1 tsp garlic powder)
  • 1 tsp sage
  • 4 cups chicken broth
  • 1 cup heavy cream (or coconut cream, optional)
  • ¼ cup fresh parsley (for garnish, optional)
  • pepitas (for garnish, optional)
  • Peel, seed, and dice the pumpkin into 1-inch cubes.

  • In a large stockpot, heat the olive or coconut oil over medium heat.

  • Saute the fresh pumpkin, onion, minced garlic cloves, carrot, and apple in a Dutch oven or large pot for 5 minutes or until tender. If using canned pumpkin puree, reserve pumpkin until step #5 when adding broth.

  • Add the salt, sage, and teaspoon ground pepper. Add the garlic powder if not using minced garlic cloves.

  • Pour in the chicken stock or broth and bring the soup to a boil.

  • Reduce heat and simmer for 10 minutes or until the pumpkin is fork-tender.

  • Use an immersion blender to blend until smooth. You can also use a regular blender, working in batches.

  • Top with cream and freshly chopped parsley if desired and serve.

  • Store any leftovers in an airtight container in the fridge and reheat as needed.

Nutrition Facts

Creamy Pumpkin Soup Recipe

Amount Per Serving (1 cup)

Calories 251
Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 34mg11%

Sodium 353mg15%

Potassium 684mg20%

Carbohydrates 26g9%

Fiber 8g33%

Sugar 12g13%

Protein 6g12%

Vitamin A 37179IU744%

Vitamin C 15mg18%

Calcium 97mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

You can also use canned full-fat coconut milk if you don’t have coconut cream.

Other Comforting Fall Soups & Recipes to Try:

Have you ever had pumpkin soup? Will you try this recipe? Leave a comment and let us know!



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With October Being Liver Awareness Month, an Opportunity to Acknowledge This Essential Organ


Image Credit: Julien Tromeur, Unsplash

It is time to celebrate researchers’ amazing identification of our the body’s big secret—liver cells! These silent miraculous unrecognized liver cells have been hiding inside our noncomplaining, liver.

The liver cells that protect us and keep our bodies functioning 24/7, 365 days a year.

This amazing, unrecognized organ has provided us with the sorely needed rationale for eating less sugar, fats and carbohydrates that tragically underlie the development of 13 types of preventable obesity related cancers.

Preventive liver information is sorely needed to motivate individuals to protect their precious liver cells from being damaged by hepatitis viruses, alcohol and drug abuse and overeating unhealthy foods that underlie the development of cirrhosis and any one of the 13 obesity-related cancers. Hepatitis viruses damage liver cells that create energy stored as sugar (called glycogen) in fat cells in the liver.

What You Need to Know

The liver, an often unrecognized organ, plays a vital role in protecting the body and keeping it functioning.

Many liver-related diseases, including obesity-related cancers, hepatitis, type 2 diabetes, and cardiovascular diseases, are preventable. By avoiding excessive sugar, fats, and carbohydrates, individuals can reduce their risk of liver damage caused by factors like overeating, drug and alcohol abuse, and viral infections such as hepatitis.

There is an urgent need to promote liver health education as part of the national health agenda.

Overcrowding of the liver with excess fat cells that contain the unused energy, unrecognized, smothers healthy liver cells plus “cancer fighting liver cells, unknowingly created by overeating sugar laden and fatty foods, not using the energy stored in fat cells and by avoiding regular exercise. This eventually underlies the development of fatty liver diseases, obesity, cirrhosis and many types of cancer.

Promoting understandable liver information, glaringly absent from our national health agenda for decades, is essential to saving lives by empowering millions of uninformed individuals with unreported or unrecognized liver diseases that are preventable. These preventable liver related diseases include; obesity and 13 obesity-related types of cancer, hepatitis, type 2 diabetes, NASH, cardiovascular diseases and especially alcohol and drug abuse.

Obesity is a chronic disease that can increase the risk of other chronic diseases, including cancer.1 The CDC’s latest data2 shows 40.3% of US adults are obese, with severe obesity affecting 9.7% of adults. A JAMA study3 found that children and adults in low-income and low-food access neighborhoods face an increased risk of obesity, highlighting the need for targeted interventions.

Hepatitis viruses are a leading cause of liver disease and disfunction. Often called the silent killer, hepatitis C, is one of the hepatitis viruses that can be asymptomatic.

It is time for Congress to require life-saving liver education as part of the national health agenda. You and your precious children need to be informed about the importance of their life supporting liver to motivate them to protect it and avoid the temptation to experiment with drugs, alcohol and unhealthy food and lifestyle behaviors.

References
1.Bodelon C, Sung H, Mitchell EL, et al. Excess Body Weight and the Risk of Second Primary Cancers Among Cancer Survivors. JAMA Netw Open. 2024;7(9):e2433132. doi:10.1001/jamanetworkopen.2024.33132
2.Emmerich SD, Fryar CD, Stierman B, Ogden CL. Obesity and severe obesity prevalence in adults: United States, August 2021–August 2023. NCHS Data Brief, no 508. Hyattsville, MD: National Center for Health Statistics. 2024. DOI: https://dx.doi.org/10.15620/cdc/159281
3.Aris IM, Wu AJ, Lin PD, et al. Neighborhood Food Access in Early Life and Trajectories of Child Body Mass Index and Obesity. JAMA Pediatr. Published online September 16, 2024. doi:10.1001/jamapediatrics.2024.3459



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Cornflake Crack Brittle– Ready in Under 10 Minutes!

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

This cornflake crack brittle is crispy, chewy, and to die for! With only six ingredients and 8 minutes of prep, you can have this yummy treat ready in no time. This brittle is crunchy cornflakes mixed with a buttery caramel sauce and drizzled in rich chocolate.

Side shot of stacked pieces of cornflake brittle crack.

Reasons You’ll Love This Recipe

  • Easy to Make: This recipe only uses six simple ingredients and comes together quickly and easily. They are similar to my simple, no-bake cornflake cookies.
  • Sweet and Salty: I love the combination of sweet and salty for my treats. This recipe hits all the notes: sweet, salty, and a touch of rich dark chocolate. YUM!
  • Great for Sharing: Looking for an easy, budget-friendly treat to make and share this holiday season? Look no further. This recipe is perfect for making a big batch and sharing with friends and family!

Ingredients Needed for Cornflake Crack

You only need a few simple ingredients to create this tasty cornflake crack brittle. The great thing is that all of these ingredients are simple to find and won’t break the bank.

  • Salted Butter: Helps create the caramel, making the texture crispy and chewy.
  • Brown Sugar: Adds a rich sweetness.
  • Light Corn Syrup: Gives the caramel a nice smooth texture and adds sweetness.
  • Cornflakes: The base of the treat that adds a crunchy texture.
  • Semi Sweet Chocolate Chips: Gives a touch of rich chocolatey flavor that perfectly balances the sweetness.
Top shot of all of the ingredients with individual labels.

How to Make Cornflake Crack Brittle

Making this yummy cornflake brittle is simple and doesn’t take much time. Make the caramel sauce, pour it over the cornflakes, stir it up, and bake! The hardest part is waiting for it to cool!

  1. Prep: Preheat the oven to 300 degrees Fahrenheit, line a baking sheet with parchment paper, and set aside. Add the butter, sugar, and corn syrup to a medium saucepan and cook over medium heat until the sugar and butter are fully melted.
  2. Simmer: Stir until the mixture boils. Reduce the heat to low and cook for 2 minutes. After 2 minutes, remove the pan from the heat.
  3. Combine: Add the cornflakes to a large, heat-safe bowl and then pour the sugar mixture over them. Immediately stir the cornflakes until they are evenly coated.
  4. Bake: Pour the cornflake mixture onto the lined baking tray and then bake for 30 minutes. Remove from the oven and then let it cool completely.
  5. Drizzle: Once cooled, gently melt the chocolate in the microwave at 50% power in 30-second increments, stirring between each. Once fully melted, drizzle the chocolate over the cooled brittle. Let the chocolate set completely before cracking into pieces for serving.

Cornflake Crack Brittle Tips and Variations

The great thing about this cornflake crack brittle recipe is that you can adjust it so it tastes just how you like. I have some tips and ideas to get you started.

  • Caramel Tips: To ensure the cornflake brittle crack doesn’t turn out grainy or soft, bring the sugar and butter mixture to a full boil before you turn down the heat and set the timer. The sugar needs to reach 300 degrees Fahrenheit (known as the “hard crack stage”) to give it that distinct brittle crack.
  • Sheet Pan Size: I used a ¼ sheet pan, which prevented the brittle from spreading too much. But, you can use a larger sheet pan (½ sheet or a 10 x 15 x 1 jelly roll pan) if you’d like, just be aware that the brittle will likely spread more and be thinner. 
  • Sea Salt: If you like, then you can sprinkle some flaky sea salt on top for an extra little punch of flavor!
  • Chocolate: I used semi-sweet chocolate chips to drizzle on top, which balances out the sweetness of the crack, but you can use milk chocolate, white chocolate, dark, peanut butter chips, or leave the chocolate off altogether.
  • Topping: This snack is great for being crushed up and used as a delicious topping for ice cream!

Overhead shot of crunched up pieces of cornflake brittle crack.

How to Store Leftover Cornflake Crack

If you are lucky enough to have any leftovers of this addictive snack, here is the proper way to store it. Might I suggest making 2 batches? One for your family and one for you to hide from your family!

  • Countertop: Store in an airtight container in a cool, dark place for up to 6 weeks. Avoid storing it in the refrigerator, as it tends to weep and get soft when kept there.
  • Freezer: You can freeze cornflake crack for up to 3 months. Let it cool completely before placing it in an airtight container and freezing. Let it thaw at room temperature for an hour or so before serving. 

Close up shot of a piece of cornflake brittle crack.

More Sweet Treats to Try

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  • Preheat the oven to 300 degrees Fahrenheit, line a baking sheet with parchment paper, and set aside.

  • Add the butter, sugar, and corn syrup to a medium saucepan and cook over medium heat until the sugar and butter are fully melted.

  • Stir until the mixture boils. Reduce the heat to low and cook for 2 minutes. After 2 minutes, remove the pan from the heat

  • Add the cornflakes to a large heat-safe bowl and pour the sugar mixture over them. Immediately stir the cornflakes until they are evenly coated.

  • Pour the cornflake mixture onto the prepared baking sheet and bake for 30 minutes. Remove from the oven and let it cool completely.

  • Once cooled, gently melt the chocolate in the microwave at 50% power in 30-second increments, stirring between each. Once fully melted, drizzle the chocolate over the cooled brittle. Let the chocolate set completely before cracking into pieces for serving.

Calories: 314kcalCarbohydrates: 49gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 178mgPotassium: 135mgFiber: 2gSugar: 36gVitamin A: 491IUVitamin C: 3mgCalcium: 29mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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5 Quick Tips For Pharmacy Residents Preparing Manuscripts


In this article a pharmacist with experience in writing and publishing provides 5 quick tips for pharmacy residents preparing manuscripts



Authored By: Timothy P. Gauthier, Pharm.D., BCPS, BCIDP


Article Posted October 2024, First Released in the June 2024 IDstewardship Newsletter

Tip 1: Start by picking an article type and journal

The article type (e.g., brief report, concise communication) will provide structure guidance (number of words, figures/tables, references allowed). The journal will have published examples of the article type that can be used for reference when constructing the manuscript. These are very important for drafting your outline. If you need to pick a journal, try using the references list you have developed, those journals are likely to be a good fit for your project. When picking an article type be honest with yourself about the novelty and strength of your data. Single center retrospective studies often do not merit 3,000+ word publications.

Tip 2. Determine your major take home points before you draft your title

So often residents use titles that were drafted before an IRB approval and they do not fit the down-stream project manuscript well at all. Determine the topic you want to address in the manuscript and then use the main findings of your project to draft the title. Revisit your title periodically to make sure it matches the manuscript text. Keep in mind a major goal is having your article make sense to any reader that might pick it up. It is all about the reader understanding your paper, it is not about you getting your way. You will not have a lot of words to get the job done, so use them wisely.

Tip 3. Do not get ahead of yourself in writing your manuscript

If you do not know the point of your paper, it is hard to develop a good title. If you do not have the methods developed, it is difficult to write the results to match them with a good flow. If you do not have the results done, it’s hard to write a focused discussion. First focus primarily on your methods and results. Once those are developed along with a plan for your tables/figures, you will know how much text you have for introduction and discussion. My suggestion is to write your discussion last, and write your abstract even after that so you don’t have to keep editing it as your manuscript develops.

Tip 4. Use outlines to guide yourself

Do a simple outline for your discussion and then slowly develop it more and more as you work on other parts of your paper. Use simple bullets with key points or references. Rearrange things to make sense and flow with the rest of the paper. While it is a lot easier to chop content than add content, try not to get too far ahead of yourself, recognizing that you need your methods and results worked out before you can truly write your discussion. This is a process that takes a lot of time to do it well (i.e., give you the best shot for not getting rejected by the journal editors). Do not be surprised if you have to re-write sections of your paper a few times to make the entire manuscript fit together and on-point.

Tip 5. Set deadlines and stick to them

Time seems to go by faster when there is so much going on. The manuscript may be one of the last checkpoints to pass in the residency year, so beware “senioritis” and hold yourself accountable by setting and then sticking to deadlines. You have done so much great work to get to this point and you have a great chance to share what you have learned with the world through a published manuscript. Make deadlines, stick with your project, and see it through to publication!

BONUS TIP: Use artificial intelligence to help you. For example if you get stumped with how to write something, tell AI to write about it and use that to help organize your thoughts. Do not have it write your content for you or put any protected health information in, but certainly you can use it as a tool within your process. Some AI websites to check out include Dall-E for images, ChatGPT or Google Gemini for text, Suno for music generation, Microsoft Copilot for document analysis, and Plus for presentations.


Disclaimer: The views and opinions presented in this article represent those of the author and do not necessarily reflect the policy or position of any previous, current, or potential future employer.


RECOMMENDED TO YOU


 



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Sweet and Sour Wings Recipe

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

These sweet and sour wings are the perfect appetizer to serve for your next party, game day, or after-school snack. They are baked to crispy perfection and then doused in a sticky, sweet, and sour sauce.

Overhead shot of a platter of sweet and sour wings garnished with chopped green onion and sesame seeds.

Reasons You’ll Love This Recipe

  • Flavor Combo: You are going to love the sweet and sour flavor combination in these wings.
  • Game Day: These are a great appetizer to bring to the next big game. For the perfect snack table, serve them next to onion rings, veggie dip, and little smokies.
  • Yummy Glaze: The sweet and sour sauce perfectly coats the wings and gives them the most delicious glaze! It’s the perfect combo with the tender chicken wings.

Ingredients Needed for Sweet and Sour Wings

There are only a few simple ingredients for this tasty dish. The wings and the sauce! You can follow the recipe for my sauce or buy premade sauce in a bottle to save yourself time.

Wings

  • Chicken Wings and Drumettes: You can buy party wings already portioned or grab whole wings and break them down yourself. For each wing, cut through two joints, toss the tip, and use the drumette and wingette.
  • Baking Powder: Helps the wings get crispy and crunchy on the outside while sealing the moisture on the inside.
  • Kosher Salt: Brings out the flavors in the chicken and the sauce.

How to Make Wings Crispy

Pat those wings really dry—don’t skimp on paper towels! It takes a bit of work, but dry wings mean crispy wings. Totally worth it!

Overhead shot of labeled wings ingredients.

Sauce

In a rush? You can use bottled sweet and sour sauce. My recipe makes about 16 ounces, so look for a similar-sized bottle.

  • Pineapple Juice: Adds a tangy sweetness to the sauce, enhancing the tropical feel.
  • Rice Vinegar: Gives the sauce a nice acidity that balances out the sweetness.
  • Brown Sugar: Provides a depth of sweetness and helps the sauce stick to the wings.
  • Ketchup: Gives the sauce its red color and adds an acidic sweetness.
  • Soy Sauce: Adds a salty, savory flavor that balances the sweet.
  • Cornstarch: Thickens the sauce.
  • Water: Combined with the cornstarch, creates a paste that thickens the sauce.
Overhead shot of labeled sauce ingredients.

How to Make Sweet and Sour Chicken Wings?

This sweet and sour chicken wing recipe comes together easily, especially if you use already portioned party wings. Simply bake your wings, heat up some sauce and you are ready to eat these yummy wings!

Wings

  1. Prep: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper. Place a baking rack on top of the baking sheet and spray lightly with pan spray. Set aside. Pat the wings dry with paper towels before adding them to a large bowl. Add the baking powder and salt and toss until they are evenly coated.
  2. Separate: Arrange the wings on the prepared baking rack, making sure they don’t touch each other. No baking rack, no problem! Flip the wings halfway through baking and make sure they’re nice and dry. You’ll still get crispy wings.
  3. Bake: Bake for 30-35 minutes, until the outside is crispy and golden and the inside reaches 165 degrees Fahrenheit.

Other Ways to Cook Wings

  • Oil Fried Wings: Heat oil to 375°F and cook wings for 10-12 minutes until they’re crispy and reach 165°F inside.
  • Air Fryer Wings: After adding them to your air fryer, cook the wings in 2-3 batches at 400°F for 18-20 minutes, flipping halfway for extra crispiness.

Sauce

  1. Simmer: While the sweet and sour wings bake, add the pineapple juice, vinegar, brown sugar, ketchup, and soy sauce to a small saucepan and whisk to combine. Heat over medium-high heat until simmering.
  2. Make a slurry: In a small bowl, combine the cornstarch and water to make a slurry. Whisk into the sauce. Reduce the heat to medium-low and simmer for about 5 minutes, until the sauce has thickened. Turn off the heat.
  3. Toss: Once the wings are done baking, transfer them to a large, heat-safe bowl and pour over about ⅔ of the sauce. TIP: Wait until the last minute to toss the wings in the sauce. If you add it too soon, they’ll get soggy after all your work to make them crispy. Toss to combine. Serve the wings immediately with the extra sauce on the side for dipping

Sweet and Sour Wings Tips and Variations

I want your wings to turn out crispy and delicious, just how you like them! Here are some of my tips for getting crispy wings!

  • Room Temperature: Let your wings sit at room temperature for about an hour before cooking. This helps them cook more evenly.
  • Make it Spicy: Want to turn up the heat? Just add ½-1 teaspoon of red chili flakes to the sauce.
  • Garnish: Optional garnish with green onions and sesame seeds.

Close up shot of someone stirring wings covered in sweet and sour sauce in a glass bowl.

Can You Make Wings Ahead of Time?

Yes! You can do a few things to make this process simpler for the day you plan on serving them.

  1. Prep and Refrigerate: Prepare the wings and then arrange them on the baking rack, then store them in the refrigerator for up to 24 hours. **You don’t need to cover them; letting them sit in the open air will help remove any residual moisture from the skin. **
  2. Come to Room Temperature: Remove them from the refrigerator about an hour before baking to allow them to come to room temperature, which will help them bake evenly. 

Close up shot of sweet and sour wing being lifted off the platter.

How to Store Leftover Sweet and Sour Wings

  • Refrigerator: Store leftover wings in the refrigerator in an airtight container for up to 5 days.
  • Reheating: Reheat your wings in the oven at 350 degrees Fahrenheit for 15-20 minutes or in the air fryer at 400 degrees Fahrenheit for 6-8 minutes, flipping halfway through. 

More Delicious Wing Recipes You’ll Love

Wings are some of my favorite appetizers. They just always hit the spot! My boys and my husband love them for game day, and my girls and I love them for after-school snacks or when I can’t think of anything else to eat! Here are a few of my go-to recipes for the best wings!

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Wings

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper. Place a baking rack on top of the baking sheet and spray lightly with pan spray. Set aside.

  • Pat the wings dry with paper towels before adding them to a large bowl. Add the baking powder and salt and toss until they are evenly coated.

  • Arrange the wings on the prepared baking rack, making sure they don’t touch each other. Bake for 30-35 minutes, until the outside is crispy and golden and the inside reaches 165 degrees Fahrenheit.

Sauce

  • While the wings bake, add the pineapple juice, vinegar, brown sugar, ketchup, and soy sauce to a small saucepan and whisk to combine. Heat over medium-high heat until simmering.

  • In a small bowl combine the cornstarch and water to make a slurry. Whisk into the sauce. Reduce the heat to medium-low and simmer for about 5 minutes, until the sauce has thickened. Turn off the heat.

  • Once the wings are done baking, transfer them to a large, heat-safe bowl and pour over about ⅔ of the sauce. Toss to combine.

  • Serve the wings immediately with the extra sauce on the side for dipping.

Fry: Instead of baking your wings, you can fry them in fry oil that is 375 degrees Fahrenheit. Cook for 10-12 minutes, until the skin is crisp and the internal temperature reaches 165 degrees Fahrenheit. 
Air Fry:  Spray the basket of your air fryer with pay spray and arrange your wings so they are not touching. You may need to cook the wings in 2-3 batches. Cook at 400 degrees Fahrenheit for 18-20 minutes, flipping them halfway.

Calories: 408kcalCarbohydrates: 33gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 94mgSodium: 1275mgPotassium: 443mgFiber: 0.2gSugar: 27gVitamin A: 243IUVitamin C: 5mgCalcium: 95mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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The Underuse of COVID-19 Antiviral Treatments in Older Adults


COVID-19 antiviral

Image credit: Unsplash

A recent report from MMWR Morb Mortal Wkly Rep highlights how older adults, 65 and older, are at high risk for severe COVID-19 outcomes with risk escalating with age. Outpatient antiviral treatments have been shown to reduce these risks, yet there is limited information on how their usage varies among older adults by age group. Antiviral therapy for COVID-19 is underutilized among this age demographic, especially in the oldest age group, underscoring the need for increased use of these medications to mitigate COVID-19–related morbidity and mortality.

Among 393,390 adults aged 65 and older, 45.9% received outpatient COVID-19 antivirals, with usage rates of 48.4% for ages 65–75, 43.5% for ages 76–89, and 35.2% for those 90 and older. The adjusted odds of being untreated were significantly higher for patients aged 75–89 (1.17 times) and those 90 and older (1.54 times) compared to those aged 65–74. Among patients with severe outcomes, only 21.1% had received antiviral treatment, compared to 46.7% of those without severe outcomes.1

Main Takeaways

  1. Despite their proven effectiveness, only 45.9% of older adults received COVID-19 antivirals, with rates declining in older age groups.
  2. Hospitalization rates for COVID-19 are rising among adults aged 75 and older, many of whom have underlying health issues and lack prior vaccination.
  3. Only 16.5% of high-risk older adults received antiviral treatment, with barriers like drug interaction concerns and healthcare inequities contributing to this low uptake.

Another recent MMWR Morb Mortal Wkly Rep examined nonhospitalized patients aged 65 and older with COVID-19 from the National Patient-Centered Clinical Research Network between April 2022 and September 2023. Researchers assessed antiviral treatment usage among the same three age groups (65–74, 75–89, and 90+), using multivariable logistic regression to analyze the association between age and the likelihood of not receiving antiviral treatment.2

In these findings, hospitalization rates for adults aged 75 and older approached one COVID-19 hospitalization for every 100 individuals. Among hospitalized adults, 88.1% had not received the 2023–2024 COVID-19 vaccine prior to admission, while 80% had multiple underlying medical conditions. Additionally, 16.6% of these patients were residents of long-term care facilities (LTCFs).2

COVID-19 hospitalization rates among adults are notably increasing with age, particularly for those 65 and older, who represented 70% of all adult COVID-19 hospitalizations during the October 2023–April 2024 surveillance period. This data, sourced from the COVID-19–Associated Hospitalization Surveillance Network, highlights a concerning trend, even as overall cumulative hospitalization rates were the lowest for all adult age groups since the 2020-2021 season.2

Further research by JAMA utilized modeling from 2021-2022 data, indicating that achieving an 80% treatment uptake could reduce hospitalizations by 42% and deaths by 51%. Although, a 2024 survey of 2,858 high-risk older adults revealed that only 16.5% had received COVID-19 treatment, and just 23.3% would accept an antiviral if prescribed.3

Despite evidence supporting outpatient treatment efficacy in preventing severe outcomes, many older adults remain untreated. Concerns about drug interactions and side effects contribute to clinicians’ reluctance to prescribe these treatments. Additionally, inequities in vaccine access and healthcare may hinder antiviral use.3

Experts emphasize the need for continued guidance focused on high-risk populations. For older adults and LTCF residents, strategies should prioritize measures to minimize COVID-19 exposure, advocate for up-to-date vaccinations, and encourage prompt access to outpatient antiviral treatments following a positive SARS-CoV-2 test. These steps mitigate severe outcomes and enhance patient care in this vulnerable demographic.

References
  1. Quinlan CM, Shah MM, DeSantis CE, et al. Differences in COVID-19 Outpatient Antiviral Treatment Among Adults Aged ≥65 Years by Age Group — National Patient-Centered Clinical Research Network, United States, April 2022–September 2023. MMWR Morb Mortal Wkly Rep 2024;73:876–882. DOI: http://dx.doi.org/10.15585/mmwr.mm7339a3
  2. Taylor CA, Patel K, Pham H, et al. COVID-19–Associated Hospitalizations Among U.S. Adults Aged ≥18 Years — COVID-NET, 12 States, October 2023–April 2024. MMWR Morb Mortal Wkly Rep 2024;73:869–875. DOI: http://dx.doi.org/10.15585/mmwr.mm7339a2
  3. Patel P, Wentworth DE, Daskalakis D. COVID-19 Therapeutics for Nonhospitalized Older Adults. JAMA. Published online October 07, 2024. doi: 10.1001/jama.2024.16460



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Coffee Cake Cookies | The Recipe Critic

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You will absolutely adore these Coffee Cake Cookies! They are loaded with classic cinnamon sugar flavor, and the crumbly cinnamon streusel is to die for. They’re the perfect treat to enjoy at a special brunch, for the holidays, or as a sweet treat for any night of the week.

Overhead shot of coffee cake cookies on a cooling rack over a baking sheet.

Reasons You’ll Love This Recipe

  • Wonderful Flavor: Coffee cake in cookie form? I can’t think of anything more delicious!
  • Amazing Texture: These coffee cake cookies are soft and chewy with a slightly crisp, buttery streusel on top that makes them dangerously addictive!
  • Great for any occasion: I love to bake these year round, but they’re especially great for the holidays!

Ingredients Needed for Coffee Cake Cookies

Your family and friends will go crazy with how amazing these coffee cake cookies taste! The recipe uses simple baking ingredients that you probably already have in your kitchen! Check out the recipe card at the bottom of the post for the exact measurements.

Streusel

  • Flour: Provides the structure of the crumble topping.
  • Sugars: The streusel uses both granulated sugar and brown sugar for sweetness.
  • Ground Cinnamon: Adds extra cinnamon goodness!
  • Salt: Balances out the sweet cinnamon flavors!
  • Unsalted Butter: Cold butter provides a rich, crunchy streusel that pairs so well with the tender cookies.
Overhead shot of labeled streusel ingredients.

Coffee Cake Cookies

  • Butter: Use unsalted butter to control the amount of salt in the recipe. Also, be sure to soften your butter to room temperature so it combines properly with the sugars.
  • Brown Sugar: Combines with the granulated sugar for a moist cookie with rich flavor.
  • Granulated Sugar: Adds just the right amount of sweetness.
  • Egg: Helps to bind the ingredients.
  • Vanilla Extract: For sweet vanilla flavor.
  • Flour: I recommend all-purpose flour for a perfectly soft and tender texture.
  • Cornstarch: This is my secret ingredient that makes cookies extra soft and thick. 
  • Baking Staples: A combination of baking powder and baking soda helps these rise and bake properly.
  • Ground Cinnamon: You can’t have coffee cake without cinnamon!
  • Salt: Enhances and balances the flavors in the cookie.
Overhead shot of labeled coffee cake cookie dough ingredients.

Glaze

  • Powdered Sugar: Adds sweetness while keeping the icing smooth.
  • Milk: Provides the perfect consistency for the glaze.
  • Vanilla Extract: For an extra boost of flavor.
Overhead shot of labeled glaze ingredients.

How to Make Coffee Cake Cookies

To make coffee cake cookies, you start with a basic cookie dough and then add a generous topping of buttery streusel before baking. Once cooled, drizzle them with a sweet glaze for the perfect finishing touch.

For the Streusel

  1. Prep and Start the Streusel: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the flour, both sugars, cinnamon, and salt to a small bowl and whisk until combined.
  2. Add in the Butter: Add the butter and cut it in with a pastry cutter or fork until it has been fully absorbed into the flour mixture. You may alternatively use clean hands to mash the butter into the flour mixture. Cover and refrigerate until the cookie dough is ready to be topped.
  1. Cream the Butter: Add the butter and both sugars to a large bowl and beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment for 3-4 minutes until it is light and fluffy.
  2. Add Egg and Vanilla: Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl as needed.
  3. Mix Dry Ingredients: Sift or whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  4. Combine Dry and Wet Ingredients: Add the flour mixture to the butter mixture and mix until fully combined. The dough will be quite dry and crumbly.
  5. Scoop Dough: Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the dough into cookie dough balls. You may have to press the dough into the scoop and level it off due to the crumbly texture. Place the cookie dough scoops onto the lined baking sheet, leaving 2 inches between them. Use the back of the cookie scoop to gently press an indent into the tops of the cookies.
  6. Add Streusel: Fill the indents with a generous amount of streusel. Bake for 11-13 minutes until the edges are set. The cookies won’t brown very much, if at all, so do not wait for them to start browning. Let the cookies cool on the baking sheet for 2-3 minutes before you transfer them to a cooling rack.

Make the Glaze

  1. Add Glaze: Once the coffee cake cookies are completely cool, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract. Thicken the glaze by adding powdered sugar one teaspoon at a time or thin it by adding ½ teaspoon of milk at a time. Do this until you reach the consistency you like. Drizzle the glaze across the cookies before serving.

Tips for the Perfect Coffee Cake Cookies

Check out these simple tips to ensure your cookies are perfectly baked every time you make them!

  • To Indent Cookies: Instead of a cookie scoop to make the indent on the cookies, you can use your thumb or the back of a spoon.
  • Flavorings: You can ramp up the vanilla or cinnamon flavor in the cookies by doubling the amount!
  • Glaze: The glaze is optional but adds a sweet touch to the buttery cookies.
  • Cold Streusel: Keep the streusel topping cold while you prepare the cookie dough. This will help it maintain its shape while baking! The longer it sits at room temperature, the more the streusel will melt and spread.
  • Baking: Don’t overbake these cookies! Bake until the edges are set and the tops (however much you can see of the tops through the streusel) have turned matte instead of shiny.
  • Let Cool: Be sure to let the coffee cake cookies cool on the baking sheet for a few minutes. This will continue the baking process but won’t overbake them.

Side shot of coffee cake cookies staked on a cooling rack.

Storing Leftover Coffee Cake Cookies

  • Baked Cookies: Store the baked cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days. Let the cookies come to room temperature before serving.
  • In the Freezer: The cookies may be frozen after they have been baked. Store in an airtight container or a freezer ziplock bag in the freezer for up to 3 months. Let the cookies sit at room temperature for 2-3 hours to thaw before serving. I recommend not adding the glaze before freezing, as it will melt and become sticky when frozen and thawed.
  • Freezing Cookie Dough: I don’t recommend freezing these cookies before they have been baked. The streusel will have a hard time staying on the cookie dough.

Close up shot of coffee cake cookies on a cooling rack.

You can find my full list of cookie recipes here!

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Streusel

  • Add the flour, both sugars, cinnamon, and salt to a small bowl and whisk until combined.

  • Add the butter and cut it in with a pastry cutter or fork until it is fully absorbed into the flour mixture. Alternatively, you may use clean hands to mash the butter into the flour mixture.

  • Cover and refrigerate until the cookie dough is ready to be topped.

Cookies

  • Add the butter and both sugars to a large bowl and beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy.

  • Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl as needed.

  • Sift or whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt in a medium bowl. Add the flour mixture to the butter mixture and mix until fully combined. The dough will be quite dry and crumbly.

  • Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the dough into cookies. You may have to press the dough into the scoop and level it off due to the crumbly texture.

  • Place the cookie dough scoops onto the prepared baking sheets, leaving 2 inches between them. Use the back of the cookie scoop to gently press an indent into the tops of the cookies.

  • Fill the indents with a generous amount of streusel.

  • Bake for 11-13 minutes until the edges are set. The cookies won’t brown very much, if at all, so do not wait for them to start browning.

  • Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.

Glaze

  • Once the cookies are completely cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Thicken the glaze by adding powdered sugar one teaspoon at a time, or thin it by adding ½ teaspoon of milk at a time until you reach a consistency you like.

  • Drizzle the glaze across the cookies before serving.

Calories: 284kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 39mgSodium: 163mgPotassium: 78mgFiber: 1gSugar: 25gVitamin A: 349IUVitamin C: 0.01mgCalcium: 34mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Point-of-Care Hepatitis C Test May Expedite Diagnosis


Leah Harvey, MD, MPH Credit: Brown University

This article originally appeared on our sister site, HCPLive.

Testing is key to getting people with hepatitis C into the continuum of care. And, getting people tested can be challenging, especially as the virus can be asymptomatic. However, new research is calling attention to the potential utility of a point-of-care hepatitis C virus (HCV) RNA assay (Xpert HCV) in a nontraditional, nonclinical setting for facilitating more rapid diagnosis and linkage to care among individuals under active community supervision.1

Study results showed that the availability of a point-of-care HCV RNA assay for clinical use among individuals under active probation or parole would have enabled 30 people, including 2 with acute HCV infection, to receive an immediate HCV diagnosis, highlighting the feasibility and clinical performance of Xpert HCV in this setting.1

“Progress toward HCV elimination in the US has been stalled by reliance on a multistep diagnostic algorithm to confirm viremia, reducing access to curative treatment,” Leah Harvey, MD, MPH, an infectious disease and addiction medicine physician and an assistant professor in the division of infectious diseases at the Warren Alpert School of Medicine at Brown University, and colleagues wrote.1 “In populations at highest risk of infection—including people who use drugs and those involved in the carceral system—treatment is often inaccessible owing to substantial barriers along the HCV care cascade.”

According to the World Health Organization, an estimated 50 million people have chronic HCV infection, with about 1 million new infections occurring per year. Since new HCV infections are often asymptomatic, diagnosis typically does not occur when the infection is recent.2 Risk of infection and delayed diagnosis/treatment are especially prevalent among people who use drugs and those involved in the carceral system.1

What You Need to Know

The new point-of-care Hepatitis C virus (HCV) RNA assay (Xpert HCV) has demonstrated the ability to provide rapid diagnosis, especially in nonclinical settings like community supervision.

In June 2024, the FDA granted marketing authorization for the Xpert HCV test, which significantly simplifies the HCV testing process.

A study confirmed the feasibility and accuracy of the Xpert HCV test, showing high sensitivity (96.8%) and specificity (99.4%) for detecting HCV RNA.

On June 27, 2024, the FDA granted marketing authorization to Cepheid for the Xpert HCV test and GeneXpert Xpress System, the first point-of-care HCV test allowing for a more rapid test-and-treat approach than the standard multi-step HCV testing process. Rather than requiring a sample to be sent to a central lab for testing, the Xpert HCV detects HCV RNA and provides results in about an hour using a blood sample from the fingertip.3

The test, which is intended for adults at risk of or with signs or symptoms of HCV, can be performed in settings operating under a Clinical Laboratory Improvement Amendments (CLIA) Certificate of Waiver, such as certain substance use disorder treatment facilities; correctional facilities; syringe service programs; doctor’s offices; emergency departments; and urgent care clinics.3 However, its clinical use in a community supervision setting has not yet been explored.1

To examine the feasibility and clinical performance of a point-of-care HCV RNA assay (Xpert HCV) in a nonclinical justice setting, investigators conducted a cross-sectional study of English-speaking adults ≥ 18 years of age under active community supervision status (probation or parole) with unknown HCV status or no self-reported prior HCV treatment.1

Among 482 participants enrolled in a larger HCV antibody study assessing HCV testing and linkage to care for this population, a convenience sample of 203 participants underwent point-of-care HCV RNA testing and were included in the present analysis. Among this group, the median age was 38 (Interquartile range, 31-48.5) years, 78.3% of participants were male, and 47.7% were White. Investigators pointed out approximately ⅓ of participants had not completed high school or reported homelessness.1

In total, 190 (94%) participants had valid laboratory HCV RNA results. Missing data were due to inconclusive results (n = 1), unavailable results (n = 5), or testing was not performed (n = 7).1

Using laboratory HCV RNA testing for confirmation, investigators noted the sensitivity of the point-of-care assay for HCV RNA detection was 96.8% (95% CI, 83.3%-99.9%), and the specificity was 99.4% (95% CI, 96.6%-100%). They also pointed out discrepant RNA results in 2 participants: the first was interpreted as a false positive point-of-care HCV RNA (had reactive HCV antibody, POC HCV RNA detected, laboratory HCV RNA not detected) and the second was interpreted as a false negative point-of-care HCV RNA (nonreactive HCV antibody, POC HCV RNA not detected, laboratory HCV RNA detected).1

Further analysis revealed approximately 9 of 39 participants (23.1%) with reactive HCV antibody did not have detectable HCV RNA (point-of-care and laboratory), indicative of spontaneous HCV clearance. Additionally, a single participant had negative HCV antibody and detectable HCV RNA (point-of-care and laboratory) consistent with acute HCV infection.1

Investigators outlined multiple limitations to these findings, including the potential lack of generalizability to other settings due to the single-site study design; the fact that Xpert HCV was not approved for clinical use when the study was conducted; and the use of referral to complete laboratory-based confirmatory testing, which may have led to delays.1

“Multistep diagnostic algorithms cause unnecessary delay in HCV diagnosis, particularly for marginalized populations. The recent approval of the first POC HCV RNA assay in the US will facilitate same-day initiation of curative HCV treatment in low-barrier, nontraditional settings,” investigators concluded.1


References
  1. Harvey L, Jacka B, Bazerman L, et al. Feasibility and Performance of a Point-of-Care Hepatitis C RNA Assay in a Community Supervision Cohort. JAMA Netw Open. doi:10.1001/jamanetworkopen.2024.38222
  2. World Health Organization. Hepatitis C. Newsroom. April 9, 2024. Accessed October 10, 2024. https://www.who.int/news-room/fact-sheets/detail/hepatitis-c
  3. Brooks, A. FDA Grants Marketing Authorization to Xpert HCV, First Point-of-Care Hepatitis C RNA Test. HCPLive. June 27, 2024. Accessed October 10, 2024. https://www.hcplive.com/view/fda-grants-marketing-authorization-xpert-hcv-first-point-care-hepatitis-c-rna-test



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Original COVID-19 Strain Greatly Increased Risk for Heart Attack, Stroke, Death


Image credit: Kenny Eliason, Unsplash

A new study sheds light on the increased risk of acute cardiovascular events and death in patients infected with the original strain of COVID-19 demonstrating risks in both patients with severe infections or moderate cases.1

Specifically, patients infected with COVID-19 appeared to have a significant increase for heart attack, stroke, and death for up to 3 years among unvaccinated people early in the pandemic when the original virus emerged.1

Compared to people with no COVID-19 history, the study found those who developed COVID-19 early in the pandemic had double the risk for cardiovascular events and death, and those patients deemed to have severe cases of infection and were hospitalized had nearly 4 times the risk.1

“This study sheds new light on the potential long-term cardiovascular effects of COVID-19, a still-looming public health threat,” David Goff, MD, PhD, director for the Division of Cardiovascular Sciences at NIH’s National Heart, Lung, and Blood Institute (NHLBI), said in a statement.1

NHLBI largely funded the study and the results were published in the American Heart Association’s journal, Arteriosclerosis, Thrombosis, and Vascular Biology.

What You Need to Know

Patients infected with the original COVID-19 strain faced an increased risk of heart attack, stroke, and death for up to 3 years post-infection.

The study highlights a potential genetic link between blood types and cardiovascular risk.

The findings suggest that COVID-19 may act as a long-term risk factor for cardiovascular disease, comparable to traditional risk factors like diabetes.

Study Parameters, Other Findings

Investigators analyzed data from 10,000 people enrolled in the UK Biobank, a large biomedical database of European patients. Patients were ages 40 to 69 at the time of enrollment and included 8,000 who had tested positive for the COVID-19 virus and 2,000 who were hospitalized with severe COVID-19 between Feb. 1, 2020, and Dec. 31, 2020. As this was in the period prior to the authorization of vaccines, the study population was unvaccinated.1

The investigators compared the 2 COVID-19 subgroups to a group of nearly 218,000 people who did not have the condition. They then tracked the participants from the time of their COVID-19 diagnosis until the development of either heart attack, stroke, or death, up to nearly 3 years.1

Accounting for patients who had pre-existing heart disease—approximately 11% in both groups—the investigators found that the risk of heart attack, stroke, and death was twice as high among all the COVID-19 patients and four times as high among those who had severe cases that required hospitalization, compared to those who had never been infected. The data further show that, within each of the 3 follow-up years, the risk of having a major cardiovascular event was still significantly elevated compared to the controls; and in some cases, almost as high or even higher than having a known cardiovascular risk factor, such as type 2 diabetes.1

Do Certain Blood Types Increase Risk for Severe COVID-19, Cardiovascular Risks?

Another interesting component of the study was the potential correlation between certain blood types and severe infection. Specifically, the study is the first to show the increased risk of heart attack and stroke in patients with severe COVID-19 may have a genetic component involving blood type. The investigators write that hospitalization for COVID-19 more than doubled the risk of heart attack or stroke among patients with A, B, or AB blood types, but not in patients with O types, which seemed to be associated with a lower risk of severe COVID-19.

“Hospitalization for COVID-19 represents a coronary artery disease risk equivalent, with post–acute myocardial infarction and stroke risk particularly heightened in non-O blood types,” the investigators wrote. “These results may have important clinical implications and represent, to our knowledge, one of the first examples of a gene-pathogen exposure interaction for thrombotic events.”2

Additionally, the investigators pointed out this was during the earliest strain of the virus without any previous immunity, and the population studied was primarily White. They note it remains unclear if a study population with more racial and ethnic diversity would have affected the results.1

Another aspect to consider is if the long-term cardiovascular effects will remain for patients with severe COVID-19. The investigators point out the need for additional longitudinal studies to confirm the findings to assess if severe COVID-19 is a significant acute cardiovascular episode risk factor.

“These results, especially if confirmed by longer term follow-up, support efforts to identify effective heart disease prevention strategies for patients who’ve had severe COVID-19. But more studies are needed to demonstrate effectiveness,” Goff said.1

References
1. https://www.nih.gov/news-events/news-releases/first-wave-covid-19-increased-risk-heart-attack-stroke-three-years-later
2.Allayee, H, et al. COVID-19 Is a Coronary Artery Disease Risk
Equivalent and Exhibits a Genetic Interaction With ABO Blood Type <https://www.ahajournals.org/doi/10.1161/ATVBAHA.124.321001>. [2024] Arteriosclerosis, Thrombosis, and Vascular Biology. DOI: 10.1161/ATVBAHA.124.321001



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