EEG changes caused by spontaneous facial self-touch may represent emotion regulating processes and working memory maintenance.

Spontaneous facial self-touch gestures (sFSTG) are performed manifold every day by every human being, primarily in stressful situations. These movements are not usually designed to communicate and are frequently accomplished with little or no awareness. The aim of the present study was to investigate whether sFSTG are associated with specific changes in the electrical brain activity that might indicate an involvement of regulatory emotional processes and working memory.

Rheumatoid cachexia: metabolic abnormalities, mechanisms and interventions.

We have previously identified the phrase 'rheumatoid cachexia' to describe the loss of body cell mass (BCM) that may occur among patients with rheumatoid arthritis (RA). Specifically, rheumatoid cachexia is characterized by altered energy and protein metabolism (reduced total energy expenditure, increased resting energy expenditure and increased whole-body protein catabolism) and increased inflammatory cytokine production (interleukin-1beta and tumour necrosis factor-alpha). Patients with rheumatoid cachexia consistently have a diet that appears adequate in protein and calories (based on US Dietary Reference Intakes), but with reduced physical activity.

Cachexia in rheumatoid arthritis is not explained by decreased growth hormone secretion.

Objective: Patients with rheumatoid arthritis (RA) lose body cell mass (BCM) by unknown mechanisms. Since the loss of BCM in normal aging individuals parallels the characteristic age-related decline in growth hormone (GH) secretion, this study was carried out to determine whether further decreased GH secretion plays a role in the pathogenesis of this loss of BCM in RA patients, termed "rheumatoid cachexia."

Methods: GH secretory kinetics were determined by deconvolution analysis in 16 patients with RA and 17 healthy controls matched for age (mean +/- SD 45.

Lack of multidisciplinary collaboration is a barrier to outcomes research.

Objectives: To identify and describe methods of collaboration used by dietitians to conduct outcomes research and to identify perceived barriers to participation in outcomes research.

Design: A questionnaire was mailed to dietitians to obtain descriptive information about outcomes research involvement. Details of collaborative research experiences were collected in follow-up telephone interviews.