In older men with low libido and low T levels, improvements in sexual desire and activity in response to T treatment were related to the magnitude of increases in T and estradiol levels, but there was no clear evidence of a threshold effect.

Summary Non‐Hispanic Black women have the highest rates of overweight/obesity of any group in the United States. To date, few interventions have worked to reduce overweight/obesity in this population. This study investigated the views of Black women with overweight and obesity treated in a primary care setting regarding desired and undesired verbal and non‐verbal behaviours by providers in provider‐patient clinical encounters focused on losing weight, maintaining weight loss, and/or obesity. Two focus groups and an individual interview (n = 15) were conducted. Qualitative data analysis yielded five distinct themes, with 11 codes (listed in parenthesis): (a) desired weight‐focused discussions (codes: Discussing weight loss with patients and discussing weight‐loss maintenance with patients), (b) desired weight‐focused support (codes: Supporting patients experiencing weight loss and supporting patients experiencing weight gain), (c) undesired weight‐focused discussions (codes: Things to avoid during weight loss discussions and things to avoid during weight gain discussions), (d) desired attitudes and behaviours during weight‐focused discussions (codes: Show caring and understanding and encourage behaviour change for weight loss), and (e) building physician‐patient rapport (codes: Enable patients to feel respected by doctors, enable patients to feel comfortable with doctors and enable patients to trust their doctors). The qualitative approach employed in this study generates a deep understanding not only of the experiences of Black women patients but also of potential strategies that physicians could employ to succeed in their discussions with patients regarding healthy weight achievement and maintenance.

Objective-Food cravings are thought to be the result of conditioning or pairing hunger with consumption of certain foods.Methods-In a two-year weight loss trial, subjects were randomized to one of four diets that varied in macronutrient content. The Food Craving Inventory (FCI) was used to measure cravings at baseline, 6, and 24 months. Also, food intake was measured at those time points. To measure free-living consumption of food items measured in the FCI, items on the FCI were matched to the foods consumed from the food intake assessments. Secondarily, we analyzed the amount of food consumed on food intake assessments from foods on the FCI.Results-367 subjects who were overweight and obese were included. There was an association between change from baseline FCI item consumption and change in cravings at months 6 (p<0.001) and 24 (p<0.05). There was no association between change from baseline amount of energy consumed per FCI item and change in cravings.Conclusions-Altering frequency of consuming craved foods is positively associated with cravings; however, changing the amount of foods consumed does not appear to alter cravings. These results support the conditioning model of food cravings and provide guidance on how to reduce food cravings.Users may view, print, copy, and download text and data-mine the content in such documents, for the purposes of academic research, subject always to the full Conditions of use