Mid-term psychiatric consequences of the COVID-19 pandemic: a 4 months observational study on emergency room admissions for psychiatric evaluation after the (first) lockdown period in Italy.

PURPOSE: The aim of our study is to evaluate the number and the features of admissions to the emergency room (ER) requiring psychiatric consultation, in the period between May 4th and August 31st 2020. METHODS: We carried out a retrospective longitudinal observational study examining the 4 months following the initial lockdown imposed during the COVID-19 outbreak (May 4th and August 31st 2020). More specifically, the ER admissions leading to psychiatric referral were reviewed at all seven public hospitals of AUSL Romagna (Emilia Romagna region, Italy). Socio-demographic variables, history of medical comorbidities or psychiatric disorders, reason for ER admission, psychiatric diagnosis at discharge, and actions taken by the psychiatrist were collected. RESULTS: An 11.3% (p = 0.007) increase in psychiatric assessments was observed when compared with the same period of the previous year (2019). A positive personal history of psychiatric disorders (OR:0.68, CI: 0.53-0.87) and assessments leading to no indication for follow-up (OR: 0.22, CI: 0.13-0.39) were significantly less frequent, while there was a significant increase of cases featuring organic comorbidities (OR: 1.24, CI: 1.00-1.52) and suicidal ideation/self-harm/suicide attempt (OR: 1,71, CI: 1.19-2.45) or psychomotor agitation (OR: 1.46, CI: 1.02-2.07) as reason for admission. CONCLUSIONS: Our results showed an increase in ER psychiatric consultations compared to the previous year, underlying the increased psychological distress caused by the lockdown.

The effect of the color red on consuming food does not depend on achromatic (Michelson) contrast and extends to rubbing cream on the skin.

Recent literature suggests that individuals may consume less food when this is served on red plates. We explored this intriguing effect in three experiments. Independent groups of participants were presented with constant amounts of popcorns, chocolate chips, or moisturizing cream, on red, blue, or white plates. They were asked to sample the foods (by tasting them) or the cream (by rubbing it on the hand and forearm) as they wished and to complete mock "sensory analysis" questionnaires. Results confirmed that red plates reduce taste-related consumption and extended this effect to the touch-related consumption of moisturizing cream. Suggesting that the effect was not due to a decrease in the consciously experienced appeal of products on red plates, overall appreciation of the foods or cream did not differ according to plate color. After careful photometric measures of the materials used for each food-plate pairing, we determined that food and cream consumption was not predicted by Michelson (achromatic) contrast. Although the origin of the intriguing effect of the color red on consumption remains unclear, our results may prove useful to future potential explanations.