Zaburzeniom odżywiania często towarzyszy brak umiejętności radzenia sobie z emocjami. Alkoreksja jest zjawiskiem, które występuje głównie wśród grupy studentów. Zaburzenie to charakteryzuje się występowaniem znacznych restrykcji żywieniowych oraz nadmiernej aktywności fizycznej celem możliwości spożycia większej ilości alkoholu bez obawy o przyrost masy ciała. Jej podstawy upatruje się w presji rówieśników, popularyzowaniu szczupłej sylwetki oraz chęci zwiększenia stanu odurzenia. Kobiety częściej zgłaszają występowanie drunkoreksji wraz z występowaniem innych zaburzeń odżywiania. Jak każde zaburzenia odżywiania, alkoreksja może prowadzić do poważnych konsekwencji zdrowotnych, lecz także zwiększenia ryzyka przemocy, napaści na tle seksualnym i wypadków samochodowych. Drunkoreksja wymaga leczenia uzależnienia alkoholu oraz korekty nieodpowiednich nawyków żywieniowych. Alkoreksja jest terminem stosunkowo nowym i wymaga opracowania kryteriów rozpoznania oraz strategii pomocy osobom zmagającym się z tym zaburzeniem. Należy odróżnić alkoreksję od choroby alkoholowej i innych zaburzeń odżywiania. Konieczne jest szerzenie wiedzy na temat tego typu zachowań, ich konsekwencji oraz edukacja w zakresie radzenia sobie ze stresem.

Background: The development of the COVID-19 pandemic has prompted the implementation of many procedures to safeguard against further increases in illness. Unfortunately, this has drastically reduced residents’ contact with their families, which has increased feelings of loneliness and isolation. This is particularly difficult in long-term care facilities, where the risk of developing depression is higher than in the general population.Objectives: The aim of the study was to assess the risk of depression among the residents of long-term care institutions in Poland during the COVID-19 pandemic and to determine the relationship between the risk of depression and the occurrence of cognitive impairment in the study group.Methods: The study included 273 residents from long-term care institutions in Poland. The risk of depression was determined based on an originally designed questionnaire. The cognitive state of the subjects was assessed using the screening test Mini-Mental State Examination (MMSE). Both the depression risk assessment and the MMSE test were conducted twice: in March and December 2020.Results: In March, severe dementia was present in 28.2% of the residents and normal MMSE scores were observed in 16.1% of the subjects; in December, the prevalence of severe dementia increased to 31.1% and that of normal scores decreased to 10.3%. In March, no participant was found to be at high risk of depression and moderate risk was observed in 14.3% of the subjects; in December, 2.6% of the residents had a high risk score and 45.4% had a moderate risk score. Statistical analysis revealed that higher MMSE scores correspond with a higher risk of depression.Conclusion: A higher risk of depression was observed with the development of the pandemic. Residents with cognitive impairment were characterised by a lower risk of depression compared to individuals with normal MMSE scores. During the study, progression of cognitive impairment was observed in the residents.

Caramel colors, the most common food additives in the world, are divided into four classes (IIV), marked with the symbols E150 a-d, respectively. Individual classes of caramel colors differ from each other in physico-chemical properties and the method of preparation, which affects the formation of various compounds that are important for the assessment of food safety A number of studies on all caramel classes of have been performed, including toxicokinetic, genotoxic, carcinogenic and reproductive and developmental toxicity studies, which have not shown harmful effects of these additives at doses not exceeding ADI. However, there is an increasing number of scientific reports of the possible toxic effects present in caramels of low-molecular compounds. Currently, three compounds are considered to be toxicologically important and resulting from the possible concentration in the final product: 5-HMF (present in all classes), 4(5)-MeI (present in caramel classes III and IV) or THI (present in caramel class III). 4(5)-MeI has a neurotoxic effect and was considered in 2011 as a possible human carcinogen (class 2B, according to IARC). In the case of THI, studies have confirmed its lymphopenic activity, probably secondary to its immunosuppressive effect. Consequently, in the 1980s, JECFA set acceptable levels 4(5)-MeI and THI, for the caramel classes in which these compounds may be present. The toxicity of 5-HMF has not been confirmed unequivocally, but studies have shown that this compound is not neutral to living organisms. Currently, most international organizations and scientific institutes recognize these additives as safe for consumers, but at the same time scientists emphasize the need for further research.