The COVID-19 pandemic is an extraordinary global emergency that has led to the implementation of unprecedented measures in order to stem the spread of the infection. Internationally, governments are enforcing measures such as travel bans, quarantine, isolation, and social distancing leading to an extended period of time at home. This has resulted in reductions in physical activity and changes in dietary intakes that have the potential to accelerate sarcopenia, a deterioration of muscle mass and function (more likely in older populations), as well as increases in body fat. These changes in body composition are associated with a number of chronic, lifestyle diseases including cardiovascular disease (CVD), diabetes, osteoporosis, frailty, cognitive decline, and depression. Furthermore, CVD, diabetes, and elevated body fat are associated with greater risk of COVID-19 infection and more severe symptomology, underscoring the importance of avoiding the development of such morbidities. Here we review mechanisms of sarcopenia and their relation to the current data on the effects of COVID-19 confinement on physical activity, dietary habits, sleep, and stress as well as extended bed rest due to COVID-19 hospitalization. The potential of these factors to lead to an increased likelihood of muscle loss and chronic disease will be discussed. By offering a number of home-based strategies including resistance exercise, higher protein intakes and supplementation, we can potentially guide public health authorities to avoid a lifestyle disease and rehabilitation crisis post-COVID-19. Such strategies may also serve as useful preventative measures for reducing the likelihood of sarcopenia in general and in the event of future periods of isolation.

Nutritional challenges and health implications of takeaway and fast foodhttp://researchonline.ljmu.ac.uk/6791/ Article LJMU has developed LJMU Research Online for users to access the research output of the University more effectively. Copyright © and Moral Rights for the papers on this site are retained by the individual authors and/or other copyright owners. Users may download and/or print one copy of any article(s) in LJMU Research Online to facilitate their private study or for non-commercial research. You may not engage in further distribution of the material or use it for any profit-making activities or any commercial gain.The version presented here may differ from the published version or from the version of the record. Please see the repository URL above for details on accessing the published version and note that access may require a subscription. Consumption of takeaway and fast food is growing in popularity among Western 12 societies, and is particularly widespread among adolescents. As it is well known that food 13 plays an important role in the development and prevention of many diseases there is no doubt 14 that observed changes in dietary patterns affect the quality of the diet as well as public health. 15This review examines the nutritional characteristics of takeaway and fast food including 16 energy density, total fat, saturated and trans fatty acid content. It also reports the association 17 between the consumption of such foods and health outcomes. Findings on the effect of 18 takeaway and fast food consumption on health complications are limited. Therefore, more 19 studies should be directed at better understanding of the nutrition and health consequences of 20 eating takeaway and fast food and to find the best strategy to reduce the negative impact of 21 their consumption on public health. 22

Out-of-home foods (takeaway, take-out and fast foods) have become increasingly popular in recent decades and are thought to be a key driver in increasing levels of overweight and obesity due to their unfavourable nutritional content. Individual food choices and eating behaviours are influenced by many interrelated factors which affect the results of nutrition-related public health interventions. While the majority of research based on out-of-home foods comes from Australia, the UK and USA, the same issues (poor dietary habits and increased prevalence of non-communicable disease) are of equal concern for urban centres in developing economies undergoing 'nutrition transition' at a global scale. The present narrative review documents key facets, which may influence out-of-home food consumption, drawn from biological, societal, environmental, demographic and psychological spheres. Literature searches were performed and references from relevant papers were used to find supplementary studies. Findings suggest that the strongest determinants of out-of-home food availability are density of food outlets and deprivation within the built environment; however, the association between socio-economic status and out-of-home food consumption has been challenged. In addition, the biological and psychological drives combined with a culture where overweight and obesity are becoming the norm makes it 'fashionable' to consume out-of-home food. Other factors, including age group, ethnicity and gender demonstrate contrasting effects and a lack of consensus. It is concluded that further consideration of the determinants of out-of-home food consumption within specific populations is crucial to inform the development of targeted interventions to reduce the impact of out-of-home foods on public health.

Decreasing the n-6:n-3 does not influence insulin sensitivity or lipase activities in older subjects. The reduction in plasma triacylglycerol after an increased intake of n-3 long-chain PUFAs results in favorable changes in LDL size.

No abstract

Carbohydrate restricted diets may increase low density lipoprotein-cholesterol and thereby cardiovascular risk. Objective A systematic review and meta-analyses was conducted to compare the effects of very low, low and moderate carbohydrate higher fat diets versus high-carbohydrate low-fat diets on low density lipoprotein-cholesterol and other lipid markers in overweight/obese adults. Data Sources Medline, PubMed, Cochrane Central, and CINAHL Plus were searched to identify large randomised controlled trials (n > 100) with duration ≥ 6 months. Data Extraction Eight randomised controlled trials (n = 1633, 818 carbohydrate restricted, 815 low fat diet) were included. Data Analysis Quality assessment and risk of bias, a random effects model, sensitivity and subgroup analysis based on the degree of carbohydrate restriction were performed using Cochrane Review Manager. Results were reported according to 'Preferred Reporting Items for Systematic Reviews and Meta-Analysis Protocol'. Results Carbohydrate restricted diets showed a none significant difference in low density lipoproteincholesterol after 6, 12, and 24 months. While an overall pooled analysis statistically favoured low-fat diets [0.07 mmol/L; 95% CI 0.02, 0.13; p = 0.009] this was clinically insignificant. High density lipoprotein-cholesterol and plasma triglycerides at 6 and 12 months, favoured carbohydrate restricted diets [0.08 mmol/L, 95% CI 0.06, 0.11; p < 1x10-5 and-0.13 mmol/L, 95% CI-0.19,-0.08; p < 1x10-5 ] respectively. These favourable changes were more marked in the subgroup with very-low carbohydrate content (< 50 g/day) [0.12 mmol/L, 95% CI 0.10, 0.14; p < 1x10-5 and-0.19 mmol/L, 95% CI-0.26,-0.12, p = 0.02] respectively.

Purpose – This paper aims to determine the nutritional profile of popular takeaway meals in the UK. Fast food has a poor nutritional profile; research has focused on the major catering chains, with limited data on takeaway food from independent establishments. Design/methodology/approach – Random samples of takeaway meals were purchased from small, independent takeaway establishments. Multiple samples of 27 different takeaway meals, from Indian, Chinese, kebab, pizza and English-style establishments (n = 489), were analysed for portion size, energy, protein, carbohydrate, total fat, salt and total sugars. Findings – Takeaway meals were inconsistent with UK dietary recommendations; pizzas revealed the highest energy content, and Chinese meals were lowest in total fat. However, there was a high degree of variability between and within categories, but the majority of meals were excessive for portion size, energy, macronutrients and salt. Research limitations/implications – The present study focused on energy, macronutrients, salt and total sugars. Future research should analyse the quality of fat and carbohydrates and micronutrients to provide a more detailed nutritional profile of takeaway food. Practical implications – The nutritional variability between establishments suggests that recipe reformulation should be explored in an attempt to improve the nutritional quality of takeaway foods. In addition, portion size reduction could favour both the consumer and the industry. Social implications – Takeaway outlets do not provide nutritional information; due to the excessive nutritional profiles, regular intake may increase the risk of non-communicable disease. Therefore, there is a pressing need for this provision to help consumers make conscious food choices. Originality/value – This is the first study to analyse energy and macronutrient content of independent takeaway meals in the UK.

SUMMARY BackgroundAdalimumab is efficacious therapy for adults with Crohn's disease (CD).