logo
Long Covid sufferers disappointed to be left out of inquiry

Long Covid sufferers disappointed to be left out of inquiry

People with Long Covid are disappointed they will not be prioritised as part of public hearings about the government's pandemic response.
Phase two of the Royal Commission of Inquiry into the official response to Covid-19 gets underway in Auckland on Monday, and will run until Thursday.
It will hear from everyday people and their experiences of the government's decisions over vaccine use and lockdowns, including the extended lockdowns in Auckland and Northland. It will also hear from businesses and organisations affected.
Long Covid Support Aotearoa spokesperson Catherine Appleby said she felt in choosing its focus, the inquiry had missed an opportunity to include the perspectives of people with post-Covid conditions.
"A massive mistake really, to do that, because we were directly affected and our lives are still particularly affected as well."
Appleby worked as a nurse at an urgent care centre when Covid-19 hit in 2020.
Each day, after her shift, she would have to strip down her clothes on her doorstep, in the hope she wouldn't transmit Covid to her whānau. It's something many other healthcare practitioners did.
In 2022, she caught Covid-19 herself. She returned to work thinking she was recovered, but the symptoms didn't go away.
She reduced her hours of work in the hope it would improve things, but it didn't.
"Finally, I just had to decide, and at that stage, I was over two and a half years into Long Covid, and I thought, 'I'm looking down the barrel of non-recovery. If I want to have any chance of recovery, I just have to stop working completely'."
Appleby explained there were significant effects on people with Long Covid.
It often affects their ability to work, leading to loss of income, lack of financial and health system support, and impacts on social and family life, she said.
She said thousands of people experience Long Covid across Aotearoa, all the more reason to include their voices in the hearings this week.
"Covid is still around, and the Long Covid numbers are likely to increase. Even if you are immunized, the estimate is up to 10% of people who catch the infection will get Long Covid."
Long Covid Support Aotearoa has called for an inquiry into the condition, much like the one held across the ditch in Australia between 2022 and 2023.
A new Otago-led study, published in the International Journal of Paediatrics and Child Health, found that more than 20% of children and young people in Aotearoa are experiencing significant, persistent health symptoms following Covid-19.
Lead Author and Associate Professor from the University of Otago's Department of Public Health, Julie Bennett, said her team conducted interviews with nearly 4300 children (or their parents for those under 16) to understand their experiences and symptoms after Covid-19 infection.
The symptoms included things like headaches, fatigue, coughs, and anxiety, which they didn't have before having Covid, she said.
"They were also reporting that they were unable to attend school because of having these symptoms, or they were unable to attend things like going to sporting events or activities that they normally would be able to do. These symptoms weren't just happening; they were actually limiting their ability to be able to participate in life."
Regarding New Zealand's response, Professor Bennett said having a proper pandemic plan in place is key.
"We did manage to get together really quickly, a good group of people to be able to make decisions, and making really hard decisions, on the spur of the moment, often with little information, but trying to do it as evidence-based as they could."
Instead of focusing on Long Covid, the hearings this week will cover Government decisions relating to lockdowns, vaccine mandates, and vaccine safety, and how these key decisions affected things like social division and isolation, health and education, and business activity.
Restaurant Association chief executive Marisa Bidois has been an outspoken voice on the economic toll that successive lockdowns have had on the hospitality industry, especially in Auckland.
She said the restrictions saw multiple businesses close as a result, a hard hit on her industry.
"If there were some different decisions made around the lockdowns, the restrictions in trading, we would still see some of those businesses operating today, no doubt."
At the time, she was an outspoken voice, consistently advocating for change and raising suggestions on how businesses could survive while also balancing public health goals.
She said that while the government's intention might have been to protect public health, the reality felt like a one-size-fits-all approach.
"We did a significant amount of work around the ways to make, like contactless deliveries available at, say, alert level three. Feedback like this, at the time, was ignored, whereas if that would have been taken on board, businesses could have been operating sooner."
The Restaurant Association submitted its feedback in writing and is not currently scheduled to appear at the hearings.
Still, Bidois is welcoming the chance for reflection.
"It's such a critical opportunity to ensure that we learn lessons from that pandemic response so that we can be better prepared, better informed for anything that may come about in the future," she said.
Phase one was originally announced in 2022 by then-Prime Minister Jacinda Ardern; it aimed to examine the lessons learned and help the country better prepare for future pandemics.
The second phase was borne from National's coalition agreements with both ACT and NZ First.
It will cover vaccine approval, safety, monitoring, and mandates; the imposition and maintenance of national and regional lockdowns; The procurement, development, and distribution of testing and tracing technologies and non-pharmaceutical public health material.
Inquiry chair Grant Illingworth said this process was not about placing blame, but instead about learning.
"We are instructed in our terms of reference to avoid legalistic and adversarial processes. We are instructed to try to achieve the purpose of the inquiry, which is not to judge people or to hold them up to public scorn."
Covid-19 lockdowns and vaccines have been the subject of misinformation and controversy in the last few years.
Illingworth explained that the hearings will be live-streamed on the Royal Commission's website, improving accessibility and transparency.
"Obviously we are not in a position to wave a magic wand and ensure that New Zealand is united over this whole issue. But it is, of course, important for us to try to help New Zealand to come together so that we do have an united ability to stand up to any crises in the future."
Part two of the public hearings will take place at the end of August in Wellington and will hear from those who were key decision makers during the pandemic.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Health researchers, MPI clash as study finds campylobacter cases have surged
Health researchers, MPI clash as study finds campylobacter cases have surged

RNZ News

time17 hours ago

  • RNZ News

Health researchers, MPI clash as study finds campylobacter cases have surged

Lead author, University of Otago professor Michael Baker, says the number of hospitalisations caused by contaminated chicken meat is a very consequential health problem. Photo: Supplied Too many people are still ending up sick and in hospital from contaminated fresh chicken meat, public health professionals say. New analysis released by the Public Health Communication Centre (PHCC) on Thursday shows hospitalisation rates for campylobacter infection have increased by almost 70 percent in 17 years. The study found contaminated fresh chicken meat remained the dominant source, causing an estimated 77 percent of infections. But the Ministry for Primary Industries (MPI) has disputed the figures and is accusing the researchers of scaremongering. The PHCC study noted that, in 2007, regulatory measures were introduced to reduce contamination levels in fresh chicken meat tested in processing plants. Rates of both hospitalisation and notification halved in just a few months as a result. But since 2008, contaminated chicken in New Zealand caused more than 600,000 symptomatic illnesses, over 9000 hospitalisations, at least 60 deaths and around $1.4 billion in economic costs. Lead author, University of Otago professor Michael Baker, said that in 2023, the year with the most recent data, there were nearly a thousand hospitalisations. "By any means this is a very consequential health problem and we feel it needs a much more vigorous response." Government agencies were "too complacent" about the increasing rates of campylobacter infection caused by contaminated chicken, he added. "If you saw a 70 percent rise in our most common foodborne disease surely you'd be putting a lot of effort into investigating that to figure out what's going on, and I'm not aware of any effort going into that. One of the major problems that we're seeing is our agencies have become very complacent about this infection." The government should consider a formal inquiry into this serious, long-term regulatory failure, Baker said. "The large Havelock North waterborne outbreak of campylobacter infection [in 2016] resulted in an exhaustive inquiry and a complete reorganisation of the drinking water supply sector. That common source outbreak caused about 7570 cases. By comparison, the 'common source' epidemic caused by contaminated chicken meat results in the equivalent of a Havelock North-sized outbreak every three months in NZ, or 80 such outbreaks since 2008." But Food Safety's deputy director-general Vincent Arbuckle disagreed with the PHCC's analysis, arguing that between 2006 and 2020 reported rates of foodborne campylobacter infections had halved. These figures were based on public notifications of infections provided by the health system, he said. "In 2020 New Zealand Food Safety set the target of reducing the rate by a further 20 percent. This milestone was reached at the end of 2024, when rates of foodborne campylobacter infections acquired in New Zealand fell to 70 cases per 100,000. The drop in infection was thanks to a "concerted effort over many years" from government, scientists and industry throughout the supply chain, he said. "New Zealand has made considerable reductions in campylobacter infections. We keep an open mind about changes that can further reduce campylobacteria infection, which is a serious foodborne illness, but will not consider changes that are not founded on good evidence." Arbuckle accepted more people were ending up in hospital with campylobacter but says that was partly because they had put off going to the GP and got sicker, he said. He also agreed that campylobacteriosis was "the most common, significant foodborne illness in New Zealand". But he said data suggested "a continued downward reduction due to the sustained efforts between industry, health authorities, the regulator and other parts of the sector such as retail". "The prevalence [of campylobacteriosis] is reducing, it's not where people would like it to be, but some of the content in this report is simply erroneous and alarmist, particularly the comments about deaths attributed - the simple fact is that ... since 2007 we've had three recorded cases of death where campylobacteriosis was the principle single contributing factor, not 60 as he [Baker] suggests. "If New Zealand was experiencing the level of deaths directly attributable to campylobacteriosis at the numbers that the authors suggest, there would be an outcry." But Baker said that deaths from campylobacter infection were generally poorly diagnosed and recorded. By looking at hospital discharge data, however, the researchers were able to get an indication of deaths in hospital with 60 reported deaths for patients with a discharge diagnosis of campylobacter infection as the principal or additional diagnosis over the 14-year period from 2008 to 2021, an average of 4.3 per year. An additional estimated 12 deaths from Guillain-Barré syndrome (GBS) from this source took the total to 68 in the 17-year period, or four per year. In a statement, Poultry Industry Association executive director Michael Brooks said he agreed the paper was "unnecessarily alarmist". "The poultry industry works closely with NZ Food Safety and met their set targets to further reduce campylobacter by 20% by 2024," he said. "We have also met the standards of the National Microbial Database. NZ Food Safety assesses that Michael Baker's paper has significant limitations and relies on several incorrect assumptions and unsupported estimates to reach its conclusions." The study's co-author, University of Otago Professor Nick Wilson defended their research on Morning Report , saying hospitalisation data is the most reliable source to understand what's happening with this "epidemic". "They're [MPI] focusing on the wrong data. You need to take a broad comprehensive picture that includes looking at the hospitalisations and deaths. Hospitalisations are far more reliable then the data sources that they're focusing on," he said. "They're just not taking a proper health perspective. You'd expect that a watchdog that's meant to be protecting public health and protecting food safety, it [MPI] just doesn't have a health focus." MPI looks like they are protecting their own reputation, Prof Wilson said. "This is a health problem... You need health experts. It's out of their ballpark." Sign up for Ngā Pitopito Kōrero , a daily newsletter curated by our editors and delivered straight to your inbox every weekday.

MPI accuses researchers of scaremongering over campylobacter hospitalisations, deaths
MPI accuses researchers of scaremongering over campylobacter hospitalisations, deaths

RNZ News

time21 hours ago

  • RNZ News

MPI accuses researchers of scaremongering over campylobacter hospitalisations, deaths

The Public Health Communication Centre says hospitalisations caused by contaminated chicken meat have increased by almost 70 percent in 17 years. Lead author, University of Otago professor Michael Baker, says the number of hospitalisations caused by contaminated chicken meat is a very consequential health problem. Photo: Supplied Too many people are still ending up sick and in hospital from contaminated fresh chicken meat, public health professionals say. New analysis released by the Public Health Communication Centre (PHCC) on Thursday shows hospitalisation rates for campylobacter infection have increased by almost 70 percent in 17 years. The study found contaminated fresh chicken meat remained the dominant source, causing an estimated 77 percent of infections. But the Ministry for Primary Industries (MPI) has disputed the figures and is accusing the researchers of scaremongering. The PHCC study noted that, in 2007, regulatory measures were introduced to reduce contamination levels in fresh chicken meat tested in processing plants. Rates of both hospitalisation and notification halved in just a few months as a result. But since 2008, contaminated chicken in New Zealand caused more than 600,000 symptomatic illnesses, over 9000 hospitalisations, at least 60 deaths and around $1.4 billion in economic costs. Lead author, University of Otago professor Michael Baker, said that in 2023, the year with the most recent data, there were nearly a thousand hospitalisations. "By any means this is a very consequential health problem and we feel it needs a much more vigorous response." Government agencies were "too complacent" about the increasing rates of campylobacter infection caused by contaminated chicken, he added. "If you saw a 70 percent rise in our most common foodborne disease surely you'd be putting a lot of effort into investigating that to figure out what's going on, and I'm not aware of any effort going into that. One of the major problems that we're seeing is our agencies have become very complacent about this infection." The government should consider a formal inquiry into this serious, long-term regulatory failure, Baker said. "The large Havelock North waterborne outbreak of campylobacter infection [in 2016] resulted in an exhaustive inquiry and a complete reorganisation of the drinking water supply sector. That common source outbreak caused about 7570 cases. By comparison, the 'common source' epidemic caused by contaminated chicken meat results in the equivalent of a Havelock North-sized outbreak every three months in NZ, or 80 such outbreaks since 2008." But Food Safety's deputy director-general Vincent Arbuckle disagreed with the PHCC's analysis, arguing that between 2006 and 2020 reported rates of foodborne campylobacter infections had halved. These figures were based on public notifications of infections provided by the health system, he said. "In 2020 New Zealand Food Safety set the target of reducing the rate by a further 20 percent. This milestone was reached at the end of 2024, when rates of foodborne campylobacter infections acquired in New Zealand fell to 70 cases per 100,000. The drop in infection was thanks to a "concerted effort over many years" from government, scientists and industry throughout the supply chain, he said. "New Zealand has made considerable reductions in campylobacter infections. We keep an open mind about changes that can further reduce campylobacteria infection, which is a serious foodborne illness, but will not consider changes that are not founded on good evidence." Arbuckle accepted more people were ending up in hospital with campylobacter but says that was partly because they had put off going to the GP and got sicker, he said. He also agreed that campylobacteriosis was "the most common, significant foodborne illness in New Zealand". But he said data suggested "a continued downward reduction due to the sustained efforts between industry, health authorities, the regulator and other parts of the sector such as retail". "The prevalence [of campylobacteriosis] is reducing, it's not where people would like it to be, but some of the content in this report is simply erroneous and alarmist, particularly the comments about deaths attributed - the simple fact is that ... since 2007 we've had three recorded cases of death where campylobacteriosis was the principle single contributing factor, not 60 as he [Baker] suggests. "If New Zealand was experiencing the level of deaths directly attributable to campylobacteriosis at the numbers that the authors suggest, there would be an outcry." But Baker said that deaths from campylobacter infection were generally poorly diagnosed and recorded. By looking at hospital discharge data, however, the researchers were able to get an indication of deaths in hospital with 60 reported deaths for patients with a discharge diagnosis of campylobacter infection as the principal or additional diagnosis over the 14-year period from 2008 to 2021, an average of 4.3 per year. An additional estimated 12 deaths from Guillain-Barré syndrome (GBS) from this source took the total to 68 in the 17-year period, or four per year. Sign up for Ngā Pitopito Kōrero , a daily newsletter curated by our editors and delivered straight to your inbox every weekday.

MPI accuses researchers of scaremongering over campylobacter death rates
MPI accuses researchers of scaremongering over campylobacter death rates

RNZ News

timea day ago

  • RNZ News

MPI accuses researchers of scaremongering over campylobacter death rates

More people are ending up in hospital with campylobacter infection, which is predominantly caused by contaminated fresh chicken meat. Photo: c 2106 Mark Stout Too many people are still ending up sick and in hospital from contaminated fresh chicken meat, public health professionals say. New analysis released by the Public Health Communication Centre (PHCC) on Thursday shows hospitalisation rates for campylobacter infection have increased by almost 70 percent in 17 years. The study found contaminated fresh chicken meat remained the dominant source, causing an estimated 77 percent of infections. But the Ministry of Primary Industries has disputed the figures and is accusing the researchers of scaremongering. The PHCC study noted that, in 2007, regulatory measures were introduced to reduce contamination levels in fresh chicken meat tested in processing plants. Rates of both hospitalisation and notification halved in just a few months as a result. But since 2008, contaminated chicken in New Zealand caused more than 600,000 symptomatic illnesses, over 9000 hospitalisations, at least 60 deaths and around $1.4 billion in economic costs. Lead author, University of Otago professor Michael Baker, said that in 2023, the year with the most recent data, there were nearly a thousand hospitalisations. "By any means this is a very consequential health problem and we feel it needs a much more vigorous response." Government agencies were "too complacent" about the increasing rates of campylobacter infection caused by contaminated chicken, he added. "If you saw a 70 percent rise in our most common foodborne disease surely you'd be putting a lot of effort into investigating that to figure out what's going on, and I'm not aware of any effort going into that. One of the major problems that we're seeing is our agencies have become very complacent about this infection." University of Otago professor Michael Baker. Photo: Supplied / Luke Pilkinton-Ching The government should consider a formal inquiry into this serious, long-term regulatory failure, Baker said. "The large Havelock North waterborne outbreak of campylobacter infection [in 2016] resulted in an exhaustive inquiry and a complete reorganisation of the drinking water supply sector. That common source outbreak caused about 7570 cases. By comparison, the 'common source' epidemic caused by contaminated chicken meat results in the equivalent of a Havelock North-sized outbreak every three months in NZ, or 80 such outbreaks since 2008." But Food Safety's deputy director-general Vincent Arbuckle disagreed with the PHCC's analysis, arguing that between 2006 and 2020 reported rates of foodborne campylobacter infections had halved. These figures were based on public notifications of infections provided by the health system, he said. "In 2020 New Zealand Food Safety set the target of reducing the rate by a further 20 percent. This milestone was reached at the end of 2024, when rates of foodborne campylobacter infections acquired in New Zealand fell to 70 cases per 100,000. The drop in infection was thanks to a "concerted effort over many years" from government, scientists and industry throughout the supply chain, he said. "New Zealand has made considerable reductions in campylobacter infections. We keep an open mind about changes that can further reduce campylobacteria infection, which is a serious foodborne illness, but will not consider changes that are not founded on good evidence." Arbuckle accepted more people were ending up in hospital with campylobacter but says that was partly because they had put off going to the GP and got sicker, he said. He also agreed that campylobacteriosis was "the most common, significant foodborne illness in New Zealand". But he said data suggested "a continued downward reduction due to the sustained efforts between industry, health authorities, the regulator and other parts of the sector such as retail". "The prevalence [of campylobacteriosis] is reducing, it's not where people would like it to be, but some of the content in this report is simply erroneous and alarmist, particularly the comments about deaths attributed - the simple fact is that ... since 2007 we've had three recorded cases of death where campylobacteriosis was the principle single contributing factor, not 60 as he [Baker] suggests. "If New Zealand was experiencing the level of deaths directly attributable to campylobacteriosis at the numbers that the authors suggest, there would be an outcry." But Baker said that deaths from campylobacter infection were generally poorly diagnosed and recorded. By looking at hospital discharge data, however, the researchers were able to get an indication of deaths in hospital with 60 reported deaths for patients with a discharge diagnosis of campylobacter infection as the principal or additional diagnosis over the 14-year period from 2008 to 2021, an average of 4.3 per year. An additional estimated 12 deaths from Guillain-Barré syndrome (GBS) from this source took the total to 68 in the 17-year period, or four per year. Sign up for Ngā Pitopito Kōrero , a daily newsletter curated by our editors and delivered straight to your inbox every weekday.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store