On-treatment HCV RNA in patients with varying degrees of fibrosis and cirrhosis in the SOLAR-1 trial.

BACKGROUND: In the Phase II SOLAR-1 study, 12 or 24 weeks of ledipasvir/sofosbuvir and ribavirin yielded high sustained virological response rates at 12 weeks (SVR12) in patients with chronic HCV infection and advanced liver disease, including untransplanted patients with decompensated cirrhosis and liver transplant recipients with all stages of liver disease. METHODS: We performed a post hoc analysis using data from this study to investigate associations between baseline characteristics and early on-treatment HCV RNA, and to determine the utility of early virological response (week 2 and 4) to predict SVR12. Serum HCV RNA was quantified using the Roche COBAS® Ampliprep®/Cobas TaqMan HCV Test, Version 2.0 with a lower limit of quantification (LLOQ) of 15 IU/ml. RESULTS: Most patients achieved HCV RNA

Nutrition-related health promotion through an after-school project: the responses of children and their families.

UK health policy is concerned with emphasising nutritional status as a factor in the relationship of social inequalities to health outcomes. This paper examines pupil and parent responses to an after-school 'Food Club' designed to promote food preparation skills and healthier food choices amongst 12-13 year olds in low-income areas in North East England. The rationale for the intervention was a series of distinct but connected premises: food preparation skills are essential to inexpensive healthier eating; practical cooking skills are given limited emphasis in the secondary school curriculum; children have some choice over what they eat and may serve as a conduit of influence within the family. The qualitative investigation used group discussions and individual interviews with participating pupils and their parents. Most participating pupils enjoyed the practical emphasis upon food preparation, believed their skills developed, and were aware of the underlying message about healthier eating, but only made limited changes to their diet. Interviews with parents showed most to be positive about their child's involvement in such a club, though they varied in their attitude to its underlying message. There was some evidence of children being more involved in cooking at home and making some specific requests about food, but little to suggest they were influencing family food consumption. The findings suggest that an extra-curricular Food Club is an appropriate and feasible approach to developing food preparation skills with pupils in this age group. These findings raise questions about children's opportunities to exercise food preparation skills and make food choices within families, and the extent to which barriers to dietary change may be lowered through educational initiatives directed at pupils.

Longitudinal dietary change from adolescence to adulthood: perceptions, attributions and evidence.

Dietary patterns and change in eating habits are influenced by multiple factors from an individual's internal and external environment. A longitudinal dietary survey study provided quantitative evidence of dietary change and investigated factors influencing dietary change from adolescence to adulthood, using sociodemographic data and participants' own perceptions of, and attributions for, their dietary change. Longitudinal dietary data were obtained in 1980 and 2000 (average age 11.6 and 32.5 years, respectively). Two questionnaires (2000) and 2 x 3-day food diaries (1980 and 2000) were collected from 198 participants. Foods consumed were assigned to one of the five food groups from The Balance of Good Health (a UK food guide). Questionnaire responses were used to examine how subjects perceived their own dietary change and the factors to which they attributed such change. Six key factors were identified from the questionnaire: parents, partners, children, nutritional awareness, employment and lack of time. Demographic and key factors were associated with degree of change in intake. The complex process of change in food consumption can be linked with an individual's attributions for change.