Emerging evidence indicates that for some people, the COVID-19 lockdowns are a time of high risk for increased food intake. A clearer understanding of which individuals are most at risk of overeating during the lockdown period is needed to inform interventions that promote healthy diets and prevent weight gain during lockdowns. An online survey collected during the COVID-19 lockdown (total n=875; analysed n=588; 33.4±12.6 years; 82% UK-based; mostly white, educated, and not home schooling) investigated reported changes to the amount consumed and changes to intake of high energy dense (HED) sweet and savoury foods. The study also assessed which eating behaviour traits predicted a reported increase of HED sweet and savoury foods and tested whether coping responses moderated this relationship. Results showed that 48% of participants reported increased food intake in response to the COVID-19 lockdown. There was large individual variability in reported changes and lower craving control was the strongest predictor of increased HED sweet and savoury food intake. Low cognitive restraint also predicted greater increases in HED sweet snacks and HED savoury meal foods. Food responsiveness, enjoyment of food, emotional undereating, emotional overeating and satiety responsiveness were not significant predictors of changes to HED sweet and savoury food intake. High scores on acceptance coping responses attenuated the conditional effects of craving control on HED sweet snack intake. Consistent with previous findings, the current research suggests that low craving control is a risk factor for increased snack food intake during lockdown and may therefore represent a target for intervention.

Key PointsQuestionIs transcatheter aortic valve implantation (TAVI) noninferior to surgical aortic valve replacement (surgery) in patients aged 70 years or older with severe, symptomatic aortic stenosis and moderately increased operative risk?FindingsIn this randomized clinical trial that included 913 patients at moderately increased operative risk due to age or comorbidity, all-cause mortality at 1 year was 4.6% with TAVI vs 6.6% with surgery, a difference that met the prespecified noninferiority margin of 5%.MeaningAmong patients aged 70 years or older with severe, symptomatic aortic stenosis and moderately increased operative risk, treatment with TAVI was noninferior to surgery with respect to all-cause mortality at 1 year.

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While the use of additives to control the crystallization of polymorphs is well known, similar methodology to promote the crystallization of a metastable conglomerate over a stable racemic compound in enantiomeric systems has not been reported. Here we demonstrate this phenomenon in the case of 2-chloromandelic acid.

Background Portion size is known to be a key driver of food intake. As consumed portions are often pre-planned, ‘ideal portion size’—an individual’s preferred meal size selected prior to eating—has been identified as a strong predictor of actual consumption. However, assessments of ideal portion size have predominantly relied on laboratory-based computer tasks, limiting use online. Therefore, this cross-sectional study sought to pilot test the validity of a web-based tool to measure ideal portion size. Methods In an online study (N = 48), participants responded to images of a range of foods. Each food was photographed in a series of different portions and loaded into an ‘image carousel’ that would allow participants to change the size of the displayed portion by moving a slider left-to-right. Using this image carousel, participants selected their ideal portion size. They also completed measures of expected satiety and expected satiation and self-reported their age and body mass index (BMI). A non-parametric correlation matrix was used to explore associations between ideal portion size and identified predictors of food intake. Results Supporting convergent validity of this measure, ideal portion size was significantly correlated with expected satiety (rs = .480) and expected satiation (rs = −.310) after controlling for effects of baseline hunger and fullness, consistent with past research. Similarly, supporting divergent validity of this measure, ideal portion size was not significantly correlated with age (rs = −.032) or BMI (rs = −.111,). Conclusions Pilot results support the validity of this web-based portion size selection tool used to measure ideal portion size, though further research is needed to validate use with comparisons to actual food intake.