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This paper details a review of the literature on the use of electronic aids for prospective memory for people with dementia. Key findings of the review are that: electronic memory aids show potential for supporting people's prospective memory but the devices and software applications need further development in order to function reliably; sample sizes of studies are often very small, limiting the generalisability of their findings; few studies of devices are conducted in users' home environments; and most of the studies focus on the effectiveness of the electronic memory aid, rather than outcomes for users, such as improved daily functioning, quality of life, or social connectedness. The review concludes that future studies with robust devices are required that explicitly focus on the varying needs and capacities of people with dementia, in order to generate additional evidence for the effectiveness of electronic memory aids for this cohort.

Total MGMT inactivation can be achieved in prostate, primary CNS, and colorectal cancers with a single administration of 120 or 160 mg lomeguatrib. The dose needed did not correlate with mean total MGMT protein concentrations. One hundred twenty to 160 mg/d of lomeguatrib should be administered to achieve total MGMT inactivation in future studies.

Heraclitus

Food liking is one of the main determinants of food intake. Salt taste perception and preference, that play a role in liking of salt, may be genetically determined, although research in humans is scarce. The aim of this study was to explore the associations between genetics, salt taste perception, preference, self-reported salt habit and intake. The participants were young (18-35 years) and healthy adults (32 males and 63 females). Salt taste thresholds were determined with British Standard ISO3972:2011 methodology and salt taste preference by ratings of saltiness and pleasantness of tomato soup with salt concentrations reflecting salt content in foods. Self-reported salt habit was determined by asking participants how salty they usually eat their food and salt intake with two 24-hour 5-step multiple pass recalls.Genotyping for variants in the SCNN1B rs239345 and TRPV1 rs8065080 was performed.Participants homozygous for the minor allele of the rs8065080 had lower ratings of saltiness (p = 0.008) and higher ratings of pleasantness of soup (p = 0.027) when compared to major allele carriers. Preference for salt in soup was associated with salt habit (p = 0.003) and participants with high salt preference had higher salt intake compared to those with low salt preference (2236 ± 261 vs. 1543 ± 107 mg/1000 kcal, p = 0.017). TRPV1 rs8065080 may play a role in salt taste perception and preference, which should be confirmed in a larger sample size study. Hedonic appeal of salty food should be considered when providing personalised advice to change this behaviour.

The flexible model used by EWF was key to its success in achieving its aims. This allowed individual groups to evolve in ways which fitted the needs and aspirations of participants. While participants enjoyed their meals, the social environment and meal settings were determining factors for ongoing participation in EWF.

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