Most Americans are waiting more than three days for their coronavirus test results, undermining the need to quickly isolate people and contact trace, a new survey reveals.
Researchers found that 63 percent of those who’ve been tested for COVID-19, the disease caused by the virus, did not get results back for at least 72 hours.
The average wait was four days and, for about five percent of surveyors, they wait to learn if they were positive or negative was 14 days.
The team, led by Northeastern University in Boston, says a person is contagious for about a week so delaying results by even just one day increases the risk of an infected person passing the virus on to someone else.
A new survey found that only 37% of people who had been tested received their results within two days and around 31% said it took more than four days to receive results (above)
About 10% of respondents said they waited between 10 and 14 days to learn if they were positive or negative. Pictured: Ignacio Recendez looks on as Ana Recendez swabs her nose for COVID-19 in Ontario, California, July 24
‘This is definitely a case of closing the barn doors after the horses have escaped,’ said co-author Dr David Lazer, distinguished professor of political science and computer and information sciences at Northeastern.
‘It’s too slow for contact tracing and isolation to be effective
For the report, the team surveyed 19,058 people across the country between July 10 and July 26, 2020.
They asked people if they had been tested for COVID-19 and how long they waited to receive their results.
About 37 percent of those who had been tested received their result within two days, meaning it took three days or more for 63 percent.
Around 31 percent said it took more than four days to receive results while 21 percent waited more than five days.
At least 10 percent of survey respondents waited between 10 and 14 days to get their results.
The wait time didn’t improve as the pandemic went on. Those who were last tested in April waited about 4.2 days to get results and for those who were last tested in July, they waited about 4.1 days.
‘Given the timing of how quickly and how long someone is infectious, speed in producing reliable enough results is of the essence for COVID-19,’ the authors wrote.
There were even differences along racial lines.
Black and Hispanic patients waited an average of five days for their test results in comparison with an average of four days for white patients.
Lazer said that the reason for delays are in getting back results is due to a bottleneck in national testing labs.
‘They are simply overwhelmed,’ he said.
Researchers say one solution to the backlog could be making widespread home testing available, which have not been approved yet by the Food and Drug Administration.
‘If individuals with COVID-19 simply manifested with a purple nose before they were contagious, the disease would be easier to contain and would quickly disappear,’ the researchers wrote.
‘Testing is the functional equivalent of that purple nose.’
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PROFESSOR ROBERT THOMAS presents his top 10 food heroes to help cut your risk of cancer
Most of us know it’s important for our health to eat a wide range of fruits, vegetables and herbs – and a great deal of focus has been placed on the important vitamins and minerals they supply.
Yet the crucial role played by phytochemicals — powerful chemical compounds contained in plants that play a vital part in reducing the risk of many chronic degenerative diseases — has often been overlooked.
Phytochemicals are amazing gifts from nature that give fruits and vegetables their diverse colours, tastes and aromas while playing an important role in supporting the immune system — and thereby reducing our risk of cancer, dementia, arthritis, heart disease, stroke, and macular degeneration (or age-related sight loss) as well as protecting our skin, enhancing mood and brain function and helping with muscle repair.
Most of us know it’s important for our health to eat a wide range of fruits, vegetables and herbs – and a great deal of focus has been placed on the important vitamins and minerals they supply [File photo]
They’re not just found in fruit and veg but also in legumes, nuts, spices and herbs.
The World Cancer Research Fund (WCRF) strongly recommends eating plenty of foods rich in phytochemicals, to protect ourselves from disease and help us recover from illness or surgery.
Researchers in Southern California found that women who consumed more than five portions of phytochemical-rich fruit and vegetables a day and participated in regular physical exercise had a significantly lower risk of breast cancer recurrence than those who stuck to the recommended ‘five-a-day’ guidelines.
Rather than patting ourselves on the back for eating a salad or a portion of broccoli every once in a while, it’s my belief we need to eat twice the recommended five-a-day of fruit, vegetables, legumes and herbs in order to get the nutrients we need.
What you eat can make a big difference to reducing your cancer risk, particularly if you harness the power of phytochemicals, so here’s my Top 10 prescription of foods you should eat one or more of EVERY DAY. More if you can.
1) Cruciferous vegetables
Our own research at the Primrose Unit at Bedford Hospital looking at the eating habits of 155,000 people over 12 years, showed a clear link between eating cruciferous vegetables and a lower risk of cancer.
This includes broccoli, cauliflower, kale, cabbage, bok choy, asparagus, watercress, Brussels sprouts, wasabi and horseradish.
For instance, broccoli protects us from harmful ingested toxins by helping to form the antioxidant enzyme GST, which is important in neutralising the harmful effects of pollutants, food additives and pesticides.
This group of vegetables is also rich in fibre, Vitamins C and K, minerals and other essential nutrients which provide multiple health benefits as well as being cancer-fighting.
Cruciferous vegetables include broccoli, cauliflower, kale, cabbage, bok choy, asparagus, watercress, Brussels sprouts, wasabi and horseradish
Part of the ginger family, this spice is also rich in fibre, vitamins and minerals. A powerful weapon against chronic inflammation and oxidative stress, it works by enhancing the actions of antioxidant enzymes.
Consumption of turmeric is linked to a lower risk of cancer in several studies.
A powerful weapon against chronic inflammation and oxidative stress, it works by enhancing the actions of antioxidant enzymes
Appropriately sometimes called the King of Fruits, pomegranate is packed with polyphenols which have direct anti-viral properties and help gut health and in doing so reduce your risk of several different cancers.
A supplement containing pomegranate, turmeric, tea and broccoli was found to slow the growth of prostate cancer in one of our most widely-reported studies, the Pomi-T trial (which we will return to in Tuesday’s paper when we look at vitamins and supplements).
4) Pulses, seeds and whole grains
These are key sources of numerous phytochemicals — in particular lignans and isoflavones. These help suppress excessive levels of the hormone oestrogen which is why a high intake of lignans and isoflavones is linked to lower levels of hormone-sensitive cancers such as breast and ovarian cancer.
You can find them in flaxseeds, sesame seeds, pumpkin, sunflower and poppy seeds, pulses such as beans, lentils and peas, quinoa and buckwheat and unrefined whole grains including rye, oats and barley.
Lignans and isoflavones are particularly found in the outer layers of whole grains and seeds — which is why it’s important to eat unrefined grains and whole seeds that still have the husk intact.
Rich in vitamins, minerals and many different phytochemicals — population studies show that people who eat more tomatoes have a lower cancer risk.
Some researchers have extracted one common phytochemical in tomatoes called lycopene for use in supplements in the hope that consuming concentrated levels would enhance the anti-cancer effect.
But several studies including a prestigious Cochrane review in 2011 found that isolating a single ingredient did not in fact lower the risk of prostate cancer. To me this was another example of how it’s actually the whole food with its combination of different elements that’s so important.
Fortunately, most of the phytochemicals in tomatoes are preserved in its processing so tinned tomatoes, pastes and pesto remain great sources.
Rich in vitamins, minerals and many different phytochemicals — population studies show that people who eat more tomatoes have a lower cancer risk [File photo]
6) Chilli peppers
Numerous studies show eating a diet that includes chillies can help to keep cancer at bay by encouraging an orderly programmed cell death of damaged cells which stops mutated cells from spreading.
Research has also shown it can help to prevent breast and bowel cancer, especially if combined with turmeric.
A large population study from China reported that people who ate spicy food containing chilli peppers once or twice a week had a mortality rate 10 per cent lower than those who ate it less frequently.
Topical applications of creams containing chillis have shown that the capsaicinoid polyphenols it contains bring relief from the uncomfortable nerve damage in hands and feet associated with diabetes and also with some cancer chemo- therapy drugs.
7) Onions, garlic and leeks
Particularly rich in the polyphenols quercetin, gallic acid and kaempferol, regular intake of these vegetables is linked with a reduced risk of lung, oesophagus and pancreatic cancer, especially among smokers and alcoholics.
These polyphenols are damaged by heat so it’s good to eat them raw wherever possible — add them to salads, for instance.
Particularly rich in the polyphenols quercetin, gallic acid and kaempferol, regular intake of these vegetables is linked with a reduced risk of lung, oesophagus and pancreatic cancer, especially among smokers and alcoholics
8) Citrus fruits and berries
Virtually all edible berries and fruits are excellent sources of vitamin C, fibre and minerals as well as many types of phytochemicals.
Fruit grown in the wild contain higher levels of phytochemicals than cultivated varieties because they have to fight to thrive — this process in turn causes them to be stronger and richer in phytochemicals.Wild berries also have the advantage of not being sprayed with any pesticides or herbicides.
Tree nuts — walnuts, almonds, hazelnuts, cashews and pecans — plus peanuts (which are actually a type of legume) are packed with macro and micronutrients including compounds that work to prevent and delay age-related chronic conditions while also enhancing good gut bacteria.
Rich in good quality fatty acids — particularly 3 and 6 which are vital for regulating and supporting our immune system. As well as proteins, vitamin E and polyphenols, they offer protection against environmental carcinogens and UV radiation.
Studies show that eating nuts lowers the risk of cancer — particularly prostate, breast and bowel. Eating a handful of these nuts every week could reduce the risk of bowel cancer relapse and death from bowel cancer by 40 per cent, according to dramatic research presented to the American Society of Clinical Oncology in 2017.
Packed with polyphenols, this is one of the few vegetables to contain betalains (the pigments that give it its red-violet colour).
They have been identified by several studies for their power in reducing excess inflammation and enhancing antioxidant formation — again important for reducing your cancer risk in general.
As well as it’s fibre content and store of complex carbohydrates and minerals, beetroot is packed with health-boosting compounds in the form of ascorbic acid, carotenoids, phenolic acids and flavonoids.
Packed with polyphenols, this is one of the few vegetables to contain betalains (the pigments that give it its red-violet colour)
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Cut your risk of cancer: Brush your teeth, don’t burn your toast, says PROFESSOR ROBERT THOMAS
The more I delve into research from around the world, and the more I listen to the experiences of patients, the more convinced I am of the importance of the way we choose to live our lives over the genes we were born with.
The meals we eat and snacks we munch, the hours we spend at our desks or in the garden and the exercise (or lack of) we take, over the years, has a profound effect on whether we go on to develop serious diseases — and if we do, how our bodies will fight back.
When I’m not in my clinic at Bedford and Addenbrooke’s hospitals (where I practice as a consultant oncologist and teach Cambridge University students), I am often to be found in a research clinic conducting trials into which foods or habits can most benefit patients — and everyone else.
The more I delve into research from around the world, and the more I listen to the experiences of patients, the more convinced I am of the importance of the way we choose to live our lives over the genes we were born with
I am not suggesting for a moment we abandon traditional medicine — I’ve seen too many referrals of patients who’ve refused potentially curative treatments because they opted to go it alone with lifestyle strategies only, with tragic results.
But it cannot be ignored that many diseases, including cancer, are caused or contributed to by daily lifestyle choices made over several years and cannot simply be put down to genes or bad luck.
This was illustrated by a fascinating study of the Japanese citizens who survived the initial blast of the Hiroshima and Nagasaki atomic bombs 75 years ago.
Because the radiation exposure caused considerable damage to their DNA, they all had an increased risk of cancer. Yet a study published 30 years later showed that the rate of cancer among survivors differed vastly, depending on whether they had good or poor diets.
Remarkably, the cancer incidence among survivors who did not smoke, ate little meat, exercised most days and consumed lots of fruit and vegetables was fairly similar to that of the general population — suggesting their healthy lifestyle had counteracted their risk from the bomb blast.
Those who smoked, on the other hand, were ten times more likely to develop lung and other cancers than smokers who had not been exposed to radiation.
Our susceptibility to disease is inherited from our parents, but numerous factors in the lives we choose to lead can damage our cells — including chemicals in the food and drink we consume and toxins such as pesticides and air pollutants.
These chemicals either cause direct damage to our DNA or indirect damage by a process known as ‘oxidative stress’ — resulting in the build-up of harmful particles known as ‘free radicals’ in your body.
This can scramble the important order of genes in our DNA, messing up the body’s messaging system and leading cells to mutate when they divide and repair themselves. This in turn leads to cancer.
But the good news is that by choosing to avoid these hazards and by eating foods we know will protect our bodies, we can dramatically cut our risk of developing cancer. This is particularly true of vegetables, fruit, herbs and spices which are loaded with naturally-occurring compounds called phytochemicals, which have been shown to be formidable weapons in the fight against cancer and other diseases.
I’ve seen first hand the dramatic results a change in lifestyle can have on a patient’s outcome. Today, you’ll read the remarkable story of a 30-year-old woman who came to see me with so much cancer spread to her lungs and liver that they were failing.
Although she had intensive surgery and medical treatment, I’m convinced the reason she’s alive against the odds 13 years later is down to changing her diet.
Or there’s the 65-year-old man who came to see me about 12 years ago after being referred with advanced prostate cancer. He’d undergone treatment five years earlier but the cancer had returned and by the time he saw me, he’d exhausted all medical avenues. The cancer was now resistant to treatment.
Then aged 65, he had a life expectancy of three to six months – and the only option was to monitor his progress.
His wife, however, had other ideas. Having read about the power of broccoli and a diet rich in phytochemicals, she fed him a bowl of broccoli and onion soup every day.
To everyone’s joy and amazement, his tumour shrank consistently over the months and years that followed to the point at which it eventually disappeared.
I was staggered by this man’s results, which could not be attributed to any other change. If I hadn’t seen the scans and the blood tests for myself I would not have believed it.
Now, sadly, his cancer has returned again — but he’s had ten years free from the disease with a very good quality of life and is currently managing well.
He is on chemotherapy and other medication but both he and his wife are thankful for those extra happy, healthy years, which they attribute entirely to his new diet.
Although global life expectancy has doubled in the past 150 years, there has been an equally staggering rise in chronic diseases, the origins of which are strongly linked to lifestyle and diet.
The top five killers — cancer, heart disease, stroke, lung disease and dementia — are now responsible for 90 per cent of deaths in western countries.
Cancer Research UK and Macmillan Cancer Support both predict that one in two people will develop cancer in their lifetime. But of these, around 40 per cent could have prevented the disease with a healthier lifestyle — and it’s not too late to change.
This link between cancer and the way we live inspired me 20 years ago to establish a lifestyle research facility, the Primrose Oncology Research Unit, with like-minded doctors at the universities of Bedford, Cambridge, Glasgow and Southern California.
Over the past two decades we have published more than 100 papers to help patients understand their options and learn how to reduce their risks of developing cancer and to mitigate the side-effects of their treatment.
And research is pointing to the importance of reducing the amount of meat and saturated fats you eat, cutting your intake of refined sugars and taking care with how you cook your food.
The most up-to-date data clearly underlines the massive health benefits of eating a diet of phytochemical-rich fruit and vegetables, gut-friendly fibre and probiotics (the live micro organisms found in plants and fermented foods that boost your vital colony of ‘good’ gut bacteria).
Healthy fats and plant proteins are also important for optimum health along with regular exercise and good quality sleep; these all combine to help your body’s natural defences fight off cancer.
That’s why I am so keen to share my lifetime’s work in my latest book How To Live — and in this exclusive Daily Mail series of extracts, starting today and continuing next week, I will suggest practical ways based on the latest science to help you reduce your risk of cancer and other diseases by protecting your DNA and boosting your immune system.
Don’t burn toast and swap your jam for avocado: My ten surprising tips for a longer life
Life is made up of little decisions — and many of them are made without stopping to think.
But my lifetime’s experience as a senior oncologist has taught me that where cancer’s concerned your risk and your outcome can ultimately depend on how they all add up over time.
And the unlikeliest things can make a big difference — as these strange, but true facts demonstrate…
1) Did you burn your breakfast toast by mistake this morning?
It’s easily done, and if you were in a rush you possibly just scraped off the worst black bits and carried on.
It won’t have tasted all that good, but I bet it never occurred to you that it might also increase your cancer risk.
Well, I’m afraid that from an oncologist’s point of view, burnt toast is actually a no-no. This is because grilling or baking starchy or sugary foods (such as bread) at high temperatures produces toxic compounds called acrylamides which can damage your DNA and put a big strain on your immune system over time. And, as a rule of thumb, the darker brown they are, the more acrylamides they contain.
While one piece of burnt toast won’t matter, consistently eating chargrilled or baked starchy foods over time will certainly help to increase your cancer risk.
You also need to swap your morning jam (full of sugar which increases your cancer risk) and instead mash on avocado which is packed with healthy fats. You’ll find it’s more filling, too.
Did you burn your breakfast toast by mistake this morning? It’s easily done, and if you were in a rush you possibly just scraped off the worst black bits and carried on
2) Tempted to add a punnet of blackberries to your weekly shop?
They are in season but please consider heading to the hedgerows for a bowl of blackberries instead of buying them in a shop.
Although the berries are full of cancer-fighting polyphenols, (a type of naturally-occurring plant compound that scientists now know is a powerful weapon against carcinogens and damage to our DNA) cultivated berries have significantly lower quantities than those you pick in the wild.
This is because plants have to ‘struggle’ to survive in the wild – and this makes them naturally develop higher quantities of phytochemicals than cultivated varieties.
Plus, they’re also less likely to have been exposed to pesticides or environmental toxins so long as you are not picking berries growing next to a busy road.
Tempted to add a punnet of blackberries to your weekly shop? They are in season but please consider heading to the hedgerows for a bowl of blackberries instead of buying them in a shop
3) Forget to brush your teeth last night?
I don’t want to sound like your parents nagging but this is something you should pay attention to – and not just because of fillings or bad breath.
A review of over 60 studies from around the world links poor dental hygiene with cancers of the mouth and throat.
And two other studies recently analysed more than 100 samples of healthy and cancerous bowel tissue and found that the DNA from bacteria found in dental cavities was also present in bowel cancer genes – but not in normal genes.
This led researchers to believe that bacterial DNA from the mouth travels down through the body, where it interacts with the gut, causing cells there to become cancerous.
Forget to brush your teeth last night? I don’t want to sound like your parents nagging but this is something you should pay attention to – and not just because of fillings or bad breath
4) Do you avoid the sun for fear of developing skin cancer?
It’s understandable, given all the coverage this gets, but I’m afraid you do need to head outdoors to protect yourself from the risk of kidney, bowel, prostate – and even, remarkably, skin – cancer. (Yes, you did read me correctly!)
This is because while you obviously need to take care not to get sunburnt, your body also depends upon sunlight to produce 80 per cent of its vital supplies of Vitamin D.
Numerous studies show Vitamin D has direct abilities to slow cancer growth and delay its spread; survivors of bowel cancer with regular exposure to sunlight and higher vitamin D levels were found to have a lower risk of relapsing for instance.
Most surprising of all was a study involving people who had been treated for melanoma skin cancers. As the risk of this disease increases with sunburn, these patients had been told to avoid the sun after their diagnosis.
However, those who ignored the advice and continued to have regular sun exposure were subsequently found to actually have a lower risk of the melanoma spreading to another part of the body.
Numerous studies show Vitamin D has direct abilities to slow cancer growth and delay its spread
5) Are you usually a frequent flyer?
Jet setters may have found themselves grounded recently thanks to the coronavirus pandemic – but that’s such not a bad thing from a cancer point of view.
That’s because the Earth’s atmosphere acts as a giant magnetic shield, blocking most cosmic radiation from reaching our planet – but aeroplane flying exposes you to higher levels and the International Agency for Research on Cancer (IARC) considers the neutrons in cosmic radiation we encounter at flight altitudes to be a human carcinogen.
Some studies suggest female flight attendants have an increased incidence of breast cancer because they are exposed to several times the radiation levels of ground staff. But this isn’t conclusive because they also suffer disruption to their circadian rhythm from jet-lag which can increase their risk too.
Frequent flyers are at a similar increased risk; a round trip from New York to Tokyo seven times a year might easily put a passenger above the allowable levels of exposure in medical facilities and nuclear power stations.
But the good news is you can offset your risk in other ways – such as loading up with phytochemical rich foods the day before you fly, avoiding carcinogenic foods on the flight and increasing your exercise levels after flying. (I’ll explain more about which foods to avoid to cut your cancer risk overleaf)
Are you usually a frequent flyer? Jet setters may have found themselves grounded recently thanks to the coronavirus pandemic – but that’s such not a bad thing from a cancer point of view
6) Feeling smug because you’ve hit your five-a-day?
It’s great that you’re enjoying your fruit and veg – but I believe we should actually be eating twice that amount, and numerous studies back this up.
It’s great that you’re enjoying your fruit and veg – but I believe we should actually be eating twice that amount, and numerous studies back this up
Recent research by scientists in Southern California found women who consumed more than five portions of phytochemical-rich fruit and vegetables a day and participated in regular physical exercise had a significantly lower risk of breast cancer recurrence than those who stuck to the recommended ‘five-a-day’ amount.
7) Are you a cheese lover? If so, you may be interested to know there are definite health benefits if you swap Cheddar for Stilton.
Although both are quite high in saturated fats and calories, blue-veined or aged cheeses such as Stilton have the definitive advantage of also being a good source of gut-friendly probiotic organisms, or bugs, that occur naturally in fruit and vegetables and some fermented foods and have a wide range of benefits for your gut health, reducing your chances of developing bowel problems including cancer. ..
Are you a cheese lover? If so, you may be interested to know there are definite health benefits if you swap Cheddar for Stilton
8) Do you shave your underarms in the shower? Many do and it’s an efficient way to take care of two jobs at once if you’re busy.
But if you’re a frequent shaver, do try to resist the temptation to put deodorant on immediately afterwards.
Some studies have raised concerns about whether aluminium and parabens, commonly found in anti-perspirants, can penetrate the skin, contributing to breast cancer after they were found in post-mastectomy breast tissue.
Manufacturers dispute this – and the evidence is not conclusive; more trials are needed.
Nonetheless I personally avoid using anti-perspirant most days.
8) Have you swapped potato crisps for ‘veggie’ alternatives?
You probably thought they would be healthier than regular ready-salted potato crisps but in cancer terms, I’m afraid they’re wrong.
Crisps in general contain high concentrations of acrylamides, those carcinogenic compounds produced by cooking starchy foods at high temperatures (as we saw earlier)
Unfortunately, fried root vegetables such as beetroot and carrot contain higher levels of sugar than potato crisps (and therefore higher levels of acrylamides). Some even have extra sugar added before they’re cooked. All of this puts them right up there with burnt toast.
You probably thought they would be healthier than regular ready-salted potato crisps but in cancer terms, I’m afraid they’re wrong
9) Are you always losing a battle against mess and dirt?
Many parents do – but please be reassured that from a cancer doctor’s point of view, a bit of dirt is very desirable.
Mixing with other children and having pets around is also excellent for stimulating their immune systems and helping them to develop healthy gut bacteria.
Summarising 30 years of research into the causes of acute lymphoblastic leukaemia, the Institute of Cancer Research concluded that apart from genetic factors, the biggest cause was ‘over- clean’ kids.
From an oncologist’s view, I am now concerned that one unwanted result of the social isolation required to stamp out Covid may be an increase in leukaemia or even other cancers in the months or years to come….
Are you always losing a battle against mess and dirt? Many parents do – but please be reassured that from a cancer doctor’s point of view, a bit of dirt is very desirable [File photo]
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Dr Fauci says bars and restaurants should stay closed
Dr Anthony Fauci is warning that bars and restaurants should not reopen after Centers for Disease Control and Prevention research showed that people who recently dined out or went to bars are two-times more likely to test positive for coronavirus.
‘When you have restaurants, indoors, in a situation where you have a high degree of infection in the community, you’re not wearing masks, that’s a problem,’ Dr Fauci said in an MSNBC interview.
‘Bars are a really important place of spreading infection, there’s not doubt about that.’
Centers for Disease Control and Prevention (CDC) research published last week showed that people who had recently dined out were nearly twice as likely to test positive for coronavirus compared to those who had not been to restaurants.
Top US infectious disease expert Dr Anthony Fauci said that restaurants and bars clearly present high-risk environments for coronavirus infection in a Thursday night interviiew
People who tested positive for coronavirus were about twice as likely to have recently visited restaurants, compared to people who tested negative (third from left), CDC data reveals
Struggling food and beverage businesses in the hard-hit areas are thrilled, but the CDC’s data suggests that going to restaurants is linked to higher odds of catching coronavirus than riding the bus, going to offices or to the gym.
Dr Fauci said he ‘totally agreed’ with White House coronavirus task force coordinator Dr Deborah Birx’s July recommendation that bars and restaurants stay closed in states like Kentucky that were struggling to get their outbreaks under control.
Barring indoor dining and drinking ‘becomes particularly important if you happen to be in an area where there’s a high degree of community spread, so those are things that are crystal clear,’ Dr Fauci said.
Restaurants and bars are now at least partially open in every state, even as states in the South and Midwest report alarming increases in coronavirus cases.
Bars in particular emerged as hotspots for infection in states like Arizona and Florida over the summer, and recent federal data drew a clear link between food and beverage establishments and COVID-19 cases.
The CDC collected data on 314 Americans who got tested for coronavirus.
Participants were asked about where they had spent their time in the past two weeks and with whom they had been in contact.
Of the entire group 154 people had tested positive and 160 people tested negative.
There was little difference in the percentage of people who tested positive or negative and had recently been to salons, offices, gyms or to stores to shop.
A new CDC report found that people are nearly twice as likely to test positive for coronavirus if they have eaten at a restaurant in the past two weeks. It comes as New York City allows dining in at 25% capacity starting September 30 and Florida reopens bars at 50% capacity Monday (file)
Positive and negative test results were also about equally common among people who lived with a few people, compared to those who shared their homes with 10 or more others.
Unsurprisingly, those who had had close contact with someone they knew had COVID-19 were about three times as likely to test positive as negative.
And the vast majority of those close contacts were family members, who were more likely than friends or colleagues to share a home with the covid-positive study participant.
Aside from close contacts, going to eating or drinking establishments was the strongest predictor of catching coronavirus.
Positive tests were ‘approximately twice as likely to have reported dining at a restaurant than were those with negative SARS-CoV-2 test results,’ the CDC said.
Dining in was banned in 42 states, and Nebraska and Virginia put caps on the number of people restaurants could seat in March.
Only a handful of states – including Oklahoma and South Dakota, which have become hotspots in recent weeks – allowed dining in to continue at the height of the pandemic.
Now, most states have lifted their bans, partially or entirely, in fits and starts.
After months of pick-up and outdoor dining only in New York City, Governor Andrew Cuomo announced this week that restaurants could have diners in 25 percent of their seats starting September 30.
Although office workers are also seated in a closed space, higher rates of infection in restaurants may be related to the obvious obvious impossibility of wearing masks while eating or drinking, as well as poor ventilation.
‘Reports of exposures in restaurants have been linked to air circulation. Direction, ventilation, and intensity of airflow might affect virus transmission, even if social distancing measures and mask use are implemented according to current guidance.’
Those guidelines have varied considerably across country, including in the home states of the participants, which included California, Colorado, Maryland, Massachusetts, Minnesota, North Carolina, Ohio, Tennessee, Utah and Washington.
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