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Nutrition

Shona Gomes and more · 28 February 2025

Slashing the Sodium in Fast-foods: A Targeted Approach

Fast-food - it’s quick, convenient, and hyper-palatable. Part of its palatability comes from the generous amounts of added sodium [dietary salt]. For example, a hamburger with fries can easily provide more than a person’s daily upper limit for sodium of 2,000mg. Unfortunately, too much sodium is linked to high blood pressure which is associated with cardiovascular disease, the leading cause of preventable death in Aotearoa, New Zealand (NZ) and globally, and sales data shows our appetite for fast-food is increasing.

Manuela Simonato and more · 28 February 2025

Fetal Dependency on Placental Fatty Acid Transport During Pregnancy

Optimal growth of the human fetus and the newborn infant is associated with better health and neurodevelopment in infancy and also the benefits of early growth persist into adult life and during aging.

Martha F. Endika · 20 February 2025

Drinking for Two: Breastfeeding the Developing Baby’s Gut Microbiota

When a mother breastfeeds her baby, she supports both the development of her child and the microbes in the child’s gut. Breast milk contains unique carbohydrates called human milk oligosaccharides (HMOs) that cannot be digested by the baby. Instead, these HMOs reach the gut to be used by the gut microbes. Bifidobacteria, among other gut microbes, help degrade HMOs and produce beneficial product in the baby’s gut.

Journal of Nutritional Science · 14 January 2025

Growing a Reputation for Quality: One Year in as Editor-in-Chief of Journal of Nutritional Science

“Professor Bernard Corfe’s strategy for JNS will be to continue to build on JNS’s reputation for quality, to publish work supporting scientific reproducibility (and to support research identifying irreproducibility), and to continue to emphasise the critical place of this mission in a changing world of scientific publishing.”…

Matthew G. Pontifex and more · 13 November 2024

Sexual dimorphism in the context of nutrition and health

The way we respond to the various constituents of our diet may differ depending on whether we are males or females. Given that females have been largely underrepresented in such research to date, aspects of the diet we believe to be beneficial or deleterious may not hold true for half of the population. These so called ‘sex differences’ relating to diet are further complicated by the ageing process. For example, reproductive ageing in females leads to the menopausal transition, altering the hormone profile and key processes such as metabolism. As such it is important as nutritional researchers that we comprehend how components of our diet are influenced by sex across the lifespan.

Natasha N. Mwala and more · 24 October 2024

Can individuals with obesity be malnourished? Why it’s hard to identify

When we think of malnutrition, we often picture individuals who are underweight or experiencing hunger, struggling with inadequate levels of essential nutrients. However, malnutrition can also exist in individuals with obesity. Many people in this population may have a relatively low intake of essential nutrients, especially during illness, leading to physiological changes often overlooked in clinical assessments. Identifying protein-energy malnutrition in individuals with obesity is challenging due to distinctive physical and physiological characteristics, including increased body weight, adipose tissue dysfunction and metabolic dysregulation presented as systemic inflammation.

Ryan Gage and more · 3 October 2024

Reducing children’s exposure to unhealthy food marketing: What policies are most effective?

Childhood obesity is a growing concern and is driven in part by widespread exposure to unhealthy food marketing. Various policies could help to reduce this exposure, targeting specific products, settings and marketing mediums, such as TV and outdoor signs.

K. M. Appleton · 20 August 2024

Encouraging the consumption of pulses with cooking suggestions and recipes

Pulses, including dry beans, chickpeas and lentils, are healthy, sustainable, and low cost. Pulses, however, are not currently consumed as frequently or by as many people as is currently recommended for health benefits or for planetary gain. We sought to understand why this was, what could be done to encourage pulse consumption, and whether cooking suggestions and recipes can help.

Vandana Jain · 25 July 2024

Composition of weight gain during infancy catch-up growth in term low birth weight infants: Fat or lean mass?

Catch-up growth, i.e., accelerated gain in weight and length to attain a size in accordance with genetic potential is a common phenomenon in infants who are born at full term with low birth weight (mostly as a consequence of intrauterine growth restriction). Previous studies have indicated that rapid growth during infancy may be associated with greater adiposity and adverse metabolic consequences in later life.

Christine M Williams · 21 May 2024

Can mechanistic research in nutrition contribute to a better understanding of relationships between diet and non-communicable diseases (NCD)?

Most of the evidence linking diet with complex diseases such as heart disease and cancer (non-communicable diseases (NCD)) is based on findings from epidemiological cohort studies which follow large populations of people to determine whether groups of people who have been diagnosed with or died from the disease, have diets that differ from those who are free from the disease. A limiting factor in these studies is their observational nature which limits the certainty about causal relationships between the exposure (diet) and the outcome (NCDs). Randomised controlled trials (RCTs), where a dietary factor is fed under carefully controlled circumstances, have a greater ability to prove the dietary factor is causing the disease and provide confidence for policymaking.

Matthew Little and more · 16 April 2024

Recent evidence on selenoneine highlights the need to consider selenium speciation in research and dietary guidelines

There are numerous essential vitamins and minerals that play crucial roles in maintaining our health and wellbeing. Among these, selenium stands out as a lesser known yet exceedingly important micronutrient.

Margreet R Olthof and more · 27 March 2024

Can health-related food taxes green our diets?

In a world increasingly concerned with both health and environmental sustainability, the way we eat plays a critical role. However, in our search for solutions for better health and a sustainable planet, we often find ourselves at a crossroads where the decisions we make can have significant trade-offs. This delicate balance between promoting human health and minimizing environmental impact is a central challenge of our time, one that requires careful consideration and informed choices. In our research we investigated whether policies such as food taxes can help the consumer make more healthy and sustainable food choices.

Prof Kevin Whelan and more · 19 February 2024

Navigating nutrition evidence for individualised care

Diet is key to the maintenance of health and crucial in the prevention and management of many diseases. Modified nutrient intake is sometimes essential to prevent deficiency, optimise development and health, or manage symptoms and disease progression. A new Position Paper (Hickson et al 2024) from the Academy of Nutrition Sciences (ANS) provides a state-of-the-art summary of how evidence-based practice, with a particular emphasis on research evaluation, is used to inform nutrition interventions for individuals.

Min Li and more · 23 January 2024

Is it really true that the older and thinner you are, the better? Older people need to be alert to sarcopenia

There is a Chinese proverb that says, "It's hard to buy old people being thin with money." We previously thought that for older people, thinness is a sign of health. However, scientific research shows that this view is incorrect.

Daniel Henrique Bandoni · 21 December 2023

Why should we offer free meals to all children at school?

The importance of healthy dietary habits, especially in early life, is crucial for overall nutrition, health, and development in children. School Food Programs (SFP) have gained significant attention as drivers of healthy eating and academic performance

Fleur Notting and more · 13 December 2023

Coprococcus in your gut: the secret of happiness?

Today it is well established that our physical wellbeing partially depends on the trillions of microbes in our gut, the intestinal microbiome. At same time, there is emerging evidence that these unicellular lifeforms can also influence our mental status and cognitive performance.

Bernard Corfe · 22 November 2023

Meet Bernard Corfe: Editor-in-Chief of the Journal of Nutritional Science

I was always interested in core biological processes, from school years, genetics was the area of biology I found most inspiring and through my BSc and PhD in molecular microbiology, I was fascinated by the relationship between what is coded and how life unravels and uses that code.

Prof. Matteo Cesari and more · 16 November 2023

Always tired? Read how nutrition can influence fatigue

Fatigue is a symptom resulting from the weakening or depletion of one's physical and/or mental resources, ranging from a general state of lethargy to a specific, work-induced burning sensation within one's muscles. It is a highly prevalent feeling but still remains an often-neglected unmet clinical need.

Sarah Goodwin · 17 October 2023

From Farm to Mouth: How Food Policy Groups Are Transforming Food Systems in High-Income Countries

Today’s food systems in high-income countries face several challenges, including a lack of resiliency, resulting in an inconsistent food supply and changing food prices, especially during crises. When faced with this type of challenge, high-income countries tend to rely on short term food relief that doesn’t always meet people’s nutritional needs or choices. In addition, limited access to nutrition education and cooking skills programs makes it hard for those most at risk to use what food they do have effectively. To address these challenges, a focus on local or regional food systems is considered one way to boost food system resilience.

Dr Eva A. Schulte · 20 September 2023

Encouraging veggies over fries!

What we eat is influenced by a myriad of external factors: our mood, the occasion, friends and family, new food trends, the location, food presentation, to name only a few. We tend to choose our food differently at a wedding reception surrounded by people we are meeting for the first time than at a garden BBQ with family and friends after a rough day at work.

Julia Guazzelli Pezzali and more · 18 August 2023

Whiskering towards precision: unleashing the purrr-fect stable isotope methodology to determine amino acid requirements in cats

Dogs may be our best friends, but cats have a plan to challenge that notion! They need our help to thrive, and it starts with good food.

Genevieve Buckland and more · 18 July 2023

Children who meet more UK Government dietary guidelines have better cardiometabolic health as young adults

The Paper of the Month for July is ‘Prospective association between adherence to UK dietary guidelines in school-age children and cardiometabolic risk markers in adolescence/early adulthood in the Avon Longitudinal Study of Parents and Children (ALSPAC) cohort'.

Beatriz Yáñez-Rivera and more · 14 June 2023

Intestinal microbiota alterations caused by food residues could impact our health

The Paper of the Month for May is ‘Microbial gut dysbiosis induced by xenobiotics in model organisms and the relevance of experimental criteria: a minireview'. The blog is written by the below authors and the paper is published in the Gut Microbiome, and is free to access for one month.

A. Veronica Witte · 1 June 2023

From Overeating to Brain Aging: How diet and obesity impact the gut-brain interaction

With the ongoing global epidemic of obesity and increasing prevalence of dementia, evaluating the impact of over-eating and different diets on brain structure and function becomes increasingly important. Recent studies suggest that the gut microbiota and metabolic changes can impact with cognitive health. In this paper of the month, we were interested in the impact of obesity and diet on the gut-brain axis.

Taddese Alemu Zerfu · 31 May 2023

The double-edged sword of keeping livestock: balancing nutritional benefits with disease risks in poor nations

In many low- and lower-middle-income countries, particularly in Sub-Saharan Africa (SSA), where mixed crop-livestock farming is widely practiced, livestock keeping provides income, food, nutrition and other benefits for the rural poor. The nutritional benefits of livestock keeping are particularly important since malnutrition continues to cause nearly half of annual global child deaths, and can have lasting effects on the physical growth and cognitive development of millions of surviving children.

Baukje de Roos and more · 14 March 2023

A greener deal for ready meals

Ready meals are a popular choice in the UK, and it is estimated that almost 90% of us eat them. Many ready meals can be classified as ultra-processed foods, which often have multiple added ingredients such as sugar, salt, fat, artificial colours, or preservatives, and consumption of ready meals has been associated with an increased risk of obesity. However, the jury is still out on the nutritional quality of ready meals.

Abigail MacDonald · 8 March 2023

Celebrating International Women’s Day – Q&A with Dr Charlotte Evans

Working as a female nutritional scientist, there are so many amazing female leaders to inspire those coming up behind.

Tim Gillett · 3 March 2023

‘Everything is connected’

Professor Andrea Azcarate-Peril tells the marathon story of her journey from Argentina, via North Carolina, to becoming Editor-in-Chief of Gut Microbiome, an open access journal co-published by Cambridge University Press and The Nutrition Society

Trinity College Dublin · 3 March 2023

New study highlights how little we know about the vitamin D status of ethnic minorities in Ireland

The study provides the most up to date findings on vitamin D intake and factors affecting vitamin D status of adults in Ireland, and has been published in the British Journal of Nutrition.

Anthony Crimarco · 15 February 2023

The health effects of alternative plant-based meats on inflammation

The Paper of the Month for February is 'Assessing the effects of alternative plant-based meats v. animal meats on biomarkers of inflammation: a secondary analysis of the SWAP-MEAT randomized crossover trial' and the blog is written by author Anthony Crimarco, Ph.D. and is published by the Journal of Nutritional Science and is free to access for one month.

Holly Pascoe · 9 February 2023

The 33%: Q&A with Andrea Azcarate-Peril

Editor-in Chief of The Gut Microbiome Journal, Andrea Azcarate-Peril, answers 3 questions for International day of Women and Girls in Science.

Elif Inan-Eroglu and more · 20 January 2023

Excess body weight exacerbates the harmful effect of alcohol on cancer risk

Excess body weight and alcohol consumption are both modifiable risk factors for many adverse health outcomes, including cancer. Alcohol is classified as Group 1 carcinogen by the International Agency for Research on Cancer (IARC), and alcohol consumption is associated with a higher incidence of seven cancer types. Excess body weight is also associated with at least 13 cancer types. Although these factors have been known to be linked with cancer for many years, very few studies have investigated the joint association between alcohol consumption and excess body weight with cancer risk.

Indi Trehan · 9 December 2022

Expanding the use of a revolutionary therapy in childhood wasting

The development of ready-to-use therapeutic food (RUTF) and the advent of the community-based management of acute malnutrition (CMAM) model of care revolutionized the management of severe acute malnutrition in children living in low- and middle-income countries. In addition to improved recovery rates and decreased mortality rates, the CMAM model democratized care for children in remote settings by bringing care to the village and household level. This approach has been further expanded to include children with moderate acute malnutrition as well. Scaling up coverage of care and optimizing treatment protocols remain high on the global nutrition agenda.

Matthew D. Greene · 11 November 2022

Structural racism impacts African Americans’ ability to eat a healthy diet. What can we do as nutrition researchers and practitioners?

Nutrition researchers and public health practitioners have become increasingly focused on structural racism following protests against racial injustice in 2020 and the disparities in covid-19 mortality experienced by marginalized groups. Structural racism consists of overlapping systems of discrimination in society such as in policing, housing, and employment. These systems also affect marginalized groups’ ability to access healthful food. For example, African Americans are more likely to live in areas with higher densities of fast-food restaurants and may not have access to full-service grocery stores. Differences in financial resources may also impact their ability to pay for healthy food. Providing nutrition education alone can be insensitive in the face of these obstacles.

Célia Regina Barbosa De Araújo · 13 October 2022

Industrialized Foods – Why can it be a risky option in food introduction?

There is evidence that the consumption of commercial food products for children is highly prevalent in the world, surpassing the consumption of homemade food in some situations. While such products may have practical advantages, such as time saving in food preparation, there are concerns about nutrient composition.

Professor Jennie Macdiarmid · 15 September 2022

Are modern-day plant-based foods taking us in the wrong direction?

We need to act now to limit increasing global temperatures by reducing greenhouse gas emissions to meet global targets set out in the Paris Agreement. Among other things, this means changing our diets and reducing our consumption of meat and dairy since livestock production has the highest environmental impact in the food system. Hence, the need to transition away from diets high in animal products to more plant-based diets.

David R. Fraser · 22 August 2022

Is it safe to prevent vitamin D deficiency by oral intake of vitamin D?

It is curious that many animal experiments have been ignored, which described blood vessel pathology when vitamin D was fed in amounts that didn’t cause any apparent toxicity.

Nena Karavasiloglou and more · 11 July 2022

Do studies using different methods to assess a population’s diet lead to similar conclusions?

Evidence from human studies has highlighted the role a healthy diet can play in preventing chronic diseases. To help individuals make healthier nutrition choices, professional organizations and scientific societies have published food-based dietary guidelines.

Synnøve Næss · 22 June 2022

Don’t forget iodine after pregnancy

Iodine is an essential micronutrient for humans throughout life due to its need for the production of the thyroid hormones.

Henrik Roager · 12 May 2022

Do gut microbes play a role in weight loss?

Together with a friend, you decide to lose weight by changing your diet. Unfortunately, only your friend is successful in reaching their goal weight. While there can be many reasons for your lack of success, one reason might be hidden in your gut.

Teresa Gontijo de Castro · 4 May 2022

Nearly half of NZ babies are introduced to solids too early increasing risks of health issues

New research has revealed that nearly half of New Zealand babies are being introduced to food earlier or later than is recommended putting them at greater risk for ongoing health issues including obesity, anaemia and growth and developmental issues.…

Lars Holm and more · 26 April 2022

Dietary protein requirements and recommendations – why is it so complex?

The Paper of the Month for April is ‘Dietary protein requirements and recommendations for healthy older adults: a critical narrative review of the scientific evidence‘ and the blog is written by author Lars Holm, Yusuke Nishimura, Grith Højfeldt, Leigh Breen and Inge Tetens published by Nutrition Research Reviews and is free to access for 1 month.…

Md. Mehedi Hasan · 11 March 2022

Persisting inequalities, retaining child anemia vulnerabilities

Anemia or low hemoglobin concentration in the blood is a serious public health problem, affecting one-fourth of the global population. Children under five years of age carry the highest toll of this burden. Approximately 145 thousand children die per year worldwide due to nutritional deficiencies including iron-deficiency anemia. Therefore, wiping out of anemia can save avoidable child deaths.

Maria Lea Correa Leite · 7 February 2022

It’s all relative, just look at the ratios!

The last 20 years have seen the development of various numerical means of analysing compositional data based on log-ratio transformations. These have their roots in the seminal work of John Aitchison in the 1980s, primarily applied to the geological field.

Rachel Harrison · 25 January 2022

Food Labeling is Lacking in Online Grocery Retailers

Nutrition facts, ingredient lists, and allergens—all FDA-required information on food labels—are frequently absent when shoppers buy food online Online food retailers do not consistently display nutrition information on their websites—and U.S.…

Cecília Zanin Palchetti and more · 5 January 2022

Why is folate a nutrient of great interest for public health?

Folate, also known as vitamin B9, is found naturally in a wide range of foods such as dark green leafy vegetables, beans, citrus fruits, nuts, eggs, liver, and seafood. The synthetic form of this vitamin, folic acid, is used in supplements and to fortify staple foods including flour.

Madalyn Quinn and more · 7 December 2021

What’s in a name? Ultra-processed foods vs snack food vs takeaway – how do we know what is unhealthy?

The health impacts of eating too many ultra-processed foods are well known. Not only are ultra-processed foods high in sugar, salt, and fats, they have other chemicals and properties that contribute to poor health outcomes. Despite this, most dietary guidelines from across the world do not discuss the harms of ultra-processed foods.

Conner W. Wallace, PhD · 10 November 2021

Stress and diet interact to change our brain’s response to the foods we eat

After a long, hard day - taking care of the kids, going to work or school, keeping up the house - would you rather sit down for a snack or to a large, satisfying meal? When we eat, our bodies receive necessary fuel, but food does more than provide nutrients. Food is a natural reward that makes us feel good, and there is a greater variety of foods available now than ever before. However, stress from day-to-day life and internal stressors interact with what we choose to eat. Within this context, we can explore how acute or chronic stress alter food intake behaviours that may contribute to the increasing prevalence of obesity worldwide.

Kate Sievert · 28 October 2021

Is reducing meat for healthy and sustainable food systems part of the vegan agenda?

The pressure is on to address the two major crises affecting the future of human existence, including the increasing prevalence of diet-related chronic disease – the leading contributor to the global burden of disease – and the compromising of our ecosystems and climate crisis as a result of human activity.

Lynn L. Moore and more · 19 October 2021

Are potatoes a healthy vegetable option for the cardiometabolic health of adolescent girls?

The Paper of the Month for October is ‘Potato consumption is not associated with elevated cardiometabolic risk in adolescent girls‘ from the British Journal of Nutrition and is free to access for 1 month.…

Marjorie Kersten and more · 4 October 2021

Can mutual aid help us achieve food sovereignty during COVID-19 and beyond?

Public Health Nutrition Editorial Highlight: Mutual aid organisations and their role in reducing food insecurity in Chicago’s urban communities during COVID-19.…

Katie Lane and Catherine Gallagher · 27 September 2021

The vegan diet – not always a one size fits all approach

The rise of the vegan lifestyle Public Health Nutrition Editorial Highlight: Pattern analysis of vegan eating reveals healthy and unhealthy patterns within the vegan diet.…

James Ntambara and Minjie Chu · 23 September 2021

A crisis within crisis! The existing burden of child under nutrition to be exacerbated by COVID-19-pandemic. How to react?

Public Health Nutrition Editorial Highlight: The risk to child nutrition during and after COVID-19 pandemic: what to expect and how to respond.…

Rachel Harrison · 15 September 2021

Infant Formula Websites Overtly Discourage Breastfeeding

Direct-to-consumer messages on company websites promote benefits of formula feeding, position it as superior to breastmilk An analysis of websites for baby formula manufacturers finds that their messages and images discourage breastfeeding while touting the benefits of formula, despite public health efforts to support breastfeeding and informed choice.…

Paul Smeets, Ruoxuan Deng, Elise van Eijnatten, Morwarid Mayar · 14 September 2021

Tuning in to digestion with MRI

The Paper of the Month for September is ‘Monitoring food digestion with magnetic resonance techniques‘ from the Proceedings of Nutrition Society and is free to access for 1 month.…

Eurídice Martínez Steele and more · 12 August 2021

Reducing ultra-processed foods in your diet is an effective way to lower your intake of saturated fats

Ultra-processed foods are industrial formulations of processed food substances (like oils, fats, sugars, starch, protein isolates) that contain little or no whole food and typically include flavorings, colorings, emulsifiers and other cosmetic additives. These characteristics in addition to their low-cost, convenience and aggressive marketing make them very appealing to eat. Almost irresistible.

Marianne V. Santoso, PhD · 9 July 2021

How a nutrition-sensitive agroecological intervention improved women’s mental health

Maria is a smallholder farmer in rural Singida, Tanzania. We worked together for the past few years on the Singida Nutrition and Agroecology Project (SNAP-Tz), a nutrition-sensitive agroecological intervention that sought to improve children’s diet. In it, farmers learned about and experimented with sustainable agriculture, nutrition, and gender equity using an integrated and participatory curriculum

Teresa Gontijo de Castro · 7 July 2021

Babies not meeting infant feeding guidelines may be at greater risk for childhood obesity

New research reveals that a significant number of babies are not being fed in accordance with New Zealand’s infant feeding guidelines and this puts them at greater risk for childhood obesity.…

Lee Smith and more · 9 June 2021

Food insecurity and hunger drives higher levels of fast-food consumption in adolescents

Fast-food is sold in restaurants and snack bars as a quick meal or to be taken out, and often consists of low-nutrient and energy-dense foods. Consequently, fast-food consumers tend to have higher intakes of energy, fat, saturated fatty acids, trans fatty acids, sugar and sodium, as well as lower intakes of fibre, macronutrients and vitamins. This means that regular fast-food consumers have a higher risk of multiple physical and mental health complications. Worryingly, among adolescents the consumption of fast food is on the rise across the globe.

Hannah Ensaff · 27 May 2021

Can we nudge populations’ diets?

The challenges in improving nations’ diets persist. As we try to overcome these, an area that is gaining traction is nudging. But can nudge-based interventions change food choice, and enable better decisions when it comes to choosing what to eat? And actually, how effective are they in real-world settings?

Alzahrani H.S. and more · 31 March 2021

Are the beneficial effects of dietary nitrate on blood pressure dependent on bacteria in our mouth?

The Paper of the Month for April is ‘The Role of Dietary Nitrate and the Oral Microbiome on Blood Pressure and Vascular tone’ and is free to access for 1 month.…

Patricia M Herman, ND, PhD · 3 March 2021

Better diet leads to better population health and has economic benefits – but it takes time

The Paper of the Month for March 2021 is ‘Diet quality improvement and 30-year population health and economic outcomes: a microsimulation study’ from Public Health Nutrition and is free to access for 1 month.…

Emma Wilson · 25 February 2021

Study shows Latino families more likely to have purchased toddler milk

Though multiple national health organizations recommend against giving toddler milk – a nutrient-fortified drink for children ages 12 months to 3 years that often contains added sugars – to young children, a new study suggests Latino families may be at particularly high risk for purchasing the product.…

M. Pia Chaparro, PhD, MS · 16 February 2021

Changing WIC food packages & the impact on childhood obesity by family income

Public Health Nutrition Editorial Highlight: The role of income and neighbourhood poverty in the association between the 2009 Special Supplemental Nutrition Program for Women, Infants and Children (WIC) food package change and child obesity among WIC-participating children in Los Angeles County, 2003–2016.…

Robert B. Beelman and more · 5 February 2021

Are you getting enough ERGO in your food?

The Paper of the Month for February 2021 is ‘Is ergothioneine a ‘longevity vitamin’ limited in the American diet?‘ from the Journal of Nutritional Science and is free to access for 1 month..…

Antoine Rouget · 27 January 2021

Malnutrition due to COVID-19, How big of a problem?

The Paper of the Month for January 2021 is ‘Prevalence Of Malnutrition In Covid-19 Inpatients: The Nutricov Study’ from the British Journal of Nutrition and is free to access for 1 month.…

Alice Owen · 17 December 2020

How did the COVID-19 pandemic impact eating behaviour during the first wave?

The Paper of the Month for December is Poor appetite and overeating reported by adults in Australia during the coronavirus-19 disease pandemic: a population-based study and is free to access for 1 month.…

Zumin Shi · 8 December 2020

Higher long term egg consumption increases diabetes risk in Chinese adults

The association between egg consumption and diabetes is inconclusive. In the USA, egg consumption has been shown to increase the risk of diabetes. However, studies on egg consumption and diabetes are limited in Asia with conflicting results.

Olivia Le Blanc and Kiera McNeice · 26 November 2020

How do we work with the University of Cambridge? The University Collaboration Budget

As part of our blog post series looking at how Cambridge University Press works with Cambridge University, we learn more about the University Collaboration Budget.…

Zoey Tay and Salome Rebello · 26 November 2020

Creating a healthier food environment in Singapore: Analysis

Public Health Nutrition Editorial Highlight: ‘Identifying implementation gaps and priorities for the Singapore government to improve food environment policies: perspectives from a local expert panel’ In March 2018 we invited a panel of 20 national experts in public health nutrition or chronic disease prevention to evaluate the actions of the Singapore’s governments in creating healthier food environments.…

Saba Naghipour · 19 November 2020

Gut Microbiome and Cardiovascular disease

The Nutrition Society Paper of the Month for November is ‘Trimethylamine N-oxide: heart of the microbiota–CVD nexus?’ and is free to access.…

Nadine Zeeni · 30 October 2020

Summertime and the Learning is Easy: The World Food Programme Nutrition and Health Summer Camps in Lebanon

October’s Paper of the Month is from the British Journal of Nutrition ‘Assessment of the World Food Programme Summer Camps in Lebanon: a model of effective interventions for vulnerable adolescents’ and is free to access.…

Paula M. O'Shea · 29 September 2020

Vitamin D supplementation to reduce COVID-19 morbidity in older adults

September’s Paper of the Month is from the Journal of Nutritional Science ‘COVID-19: the older adult and the importance of vitamin D sufficiency’ and is free to access.…

Daniel Hunt · 24 September 2020

Food brands don’t just use social media to advertise – it’s for lobbying too

Public Health Nutrition Editorial Highlight: ‘How food companies use social media to influence policy debates: a framework of Australian ultra-processed food industry Twitter data’ It’s well-known that large food companies lobby governments to advance their own interests.…

Elly Mertens · 24 September 2020

Together with your neighbours towards healthy and environmentally sustainable diets!

Public Health Nutrition Editorial Highlight: ‘Operationalising the health aspects of sustainable diets: a review’ Did you know that in Europe 25% of the chronic non-communicable diseases are attributable to unhealthy diets, and that our food production is responsible for 25% of the world’s greenhouse gas emissions?…

Katie Di Sebastiano · 23 September 2020

Changing the beverage landscape on post-secondary campuses: The University of British Columbia Healthy Beverage Initiative

Public Health Nutrition Editorial Highlight: ‘The University of British Columbia healthy beverage initiative: changing the beverage landscape on a large post-secondary campus’ Sugar sweetened beverages are the single-largest contributor of added sugar in the diet.…

Rachel Krause · 14 September 2020

Improving child diets through working and learning together in community demonstration gardens

Public Health Nutrition Editorial Highlight: ‘Demonstration gardens improve agricultural production, food security and preschool child diets in subsistence farming communities in Panama’.…

Kathryn Walton · 14 September 2020

Togetherness or Necessity: Why do families with preschoolers have family meals?

Family meals promote healthy eating habits, increased well-being and improved academic outcomes among children and adolescents. Despite these benefits, families typically eat together less as children age and become busy with after school jobs and activities.…

Holly Vogtman · 26 August 2020

Papers published about the Role of Nutrition in Healthy Aging – Translating Science into Policy for Health Promotion

A new FENS conference report has published today in the Journal of Nutritional Science looking at the role of Nutrition in Healthy Ageing: ‘From lifespan to healthspan: the role of Nutrition in healthy ageing’.…

Melissa Mialon · 24 August 2020

Food industry interfered with the development of a new nutrition labeling policy in Colombia

According to a new study published in Public Health Nutrition, the political strategies of food industry actors in Colombia may have negatively influenced the development of a new front-of-pack nutrition labeling in the country, thus delaying the introduction of the measure to prevent and reduce diseases and deaths amongst the Colombian population.…

Isabel Lu · 17 August 2020

Education and Access: How nutrition education classes can enhance a CSA program for low-income families

Public Health Nutrition Editorial Highlight: ‘Perceptions of nutrition education classes offered in conjunction with a community supported agriculture intervention among low-income families’.…

Tufts University · 11 August 2020

Confused by whole grain labels on food packaging? Study finds you’re not alone.

Whole grain labels on cereal, bread, and crackers are confusing to consumers and could cause them to make fewer healthy choices, according to the results from a study in Public Health Nutrition that tested whether people are able pick out the healthier, whole grain option based on food package labels.…

Emma Wilson · 30 July 2020

Coca-Cola Front Group Tried to Obscure Coke’s Funding & Key Role, Study Says

Coca-Cola Co. and academics at its front group Global Energy Balance Network (GEBN) tried to obscure Coke’s central role and funding for the group, according to a new study published today in Public Health Nutrition.…

Lyndal Wellard-Cole, Wendy L Watson and Clare Hughes · 24 July 2020

Monitoring changes in claims on food labels in Australia

August’s Paper of the Month is from Public Health Nutrition ‘Changes in nutrition content and health claims post-implementation of regulation in Australia’ is available to access for free until 31st August.…

Emma Goff-Leggett · 20 July 2020

Meet the Gut Microbiome Editorial Board: Andrea Azcarate-Peril

Welcome to the new blog post series introducing the Editorial Board Members of Gut Microbiome (GMB) – a new Open Access journal published in partnership with Cambridge University Press and the Nutrition Society.…

Ellen E Blaak · 8 July 2020

Malnutrition & Obesity – is personalization the answer?

July’s Paper of the Month is from the Proceedings of the Nutrition Society and is entitled: ‘Current metabolic perspective on malnutrition in obesity: towards more subgroup-based nutritional approaches?’ …

Eliza Senatorova · 25 June 2020

Why are we launching Higher Education from Cambridge University Press?

Higher Education from Cambridge University Press is our new online textbook website, launched in August 2020. In recent months Cambridge University Press has introduced a new set of strategies to support changing teaching and learning needs as higher education institutions prepare for a more digitally driven future in the wake of pandemic.…

Nathan Critchlow · 9 June 2020

Why the UK Government should not delay on new marketing restrictions for high, fat, salt and sugar foods

Public Health Nutrition Editorial Highlight: ‘Awareness of marketing for high fat, salt, or sugar (HSFF) foods, and the association with higher weekly consumption among adolescents: A rejoinder to the UK Government’s consultations on marketing regulation’.…

Monica De La Cruz and Janine Bruce · 9 June 2020

Food for thought: Public libraries addressing child food insecurity and more

Public Health Nutrition Editorial Highlight: ‘More to Offer than Books: Stakeholder Perceptions of a Public Library-Based Meal Program’

Linia Patel, Gianfranco Alicandro and Carlo La Vecchia · 4 June 2020

Tackling health inequalities in the United Kingdom

June’s Paper of the Month is from the British Journal of Nutrition and is entitled: ‘Dietary approach to stop hypertension (DASH) diet and associated socioeconomic inequalities in the United Kingdom’ by Linia Patel, Gianfranco Alicandro and Carlo La Vecchia.…

Kristian Turner · 27 May 2020

The pitfalls of video calls (and how to avoid them like a pro)

Let’s face it – stepping (sitting) in front of a camera has become a staple component of working from home during the global pandemic.…

Claire Elizabeth Pulker and more · 15 May 2020

Processed supermarket meals gives food for thought

With more people eating at home due to COVID-19, New Curtin research published in Public Health Nutrition has found more than half of Australian supermarket own brand chilled ready-made meals are unhealthy and 94 percent are ‘ultra-processed’ – yet more than 80 percent are labelled with a ‘pass mark’ under the Health Star Rating system.…

Maria Luisa Lazo de la Vega Monroy · 4 May 2020

Early-life programming of adipose tissue

The Nutrition Society Paper of the Month for May is from Nutritional Research Reviews and is entitled ‘Early-life programming of adipose tissue’ by Ericka Moreno-Mendez, Saray Quintero-Fabian, Cristina Fernandez-Mejia and Maria-Luisa Lazo-de-la-Vega-Monroy.…

David K. Werho, MD · 22 April 2020

Challenges and Lessons-Learned from the PHN Normal Echo Database Study… A Conversation with Dongngan Truong and Leo Lopez

By David K. Werho, MD (@DWerho) – Associate Editor, Social Media Cardiology in the Young (@CardiologyYoung) In their recently published article in Cardiology in the Young, titled “Challenges and lessons learned from the Pediatric Heart Network Normal Echocardiogram Database study,” (Truong, Dongngan, et al.…

Amir Moghaddam · 6 April 2020

The Eurasian lactase persistence variant LCT-13910 C/T is associated with vitamin D levels in individuals living at high latitude, more so than exposure to sunlight

The Nutrition Society Paper of the Month for March is from the Journal of Nutritional Science and is entitled: The Eurasian lactase persistence variant LCT-13910 C/T is associated with vitamin D levels in individuals living at high latitude, more so than exposure to sunlight by Amir Moghaddam.…

Emma Wilson · 3 April 2020

Quick Fire Q&A with Christine Edwards – New EiC of Nutrition Research Review

Quick fire Q&A with new EiC for NRR

Mariam Siddiqui, Jon Poehlman, and Pamela A. Williams · 2 April 2020

Strategies to Address Anaemia Among Pregnant and Lactating Women in India

The Nutrition Society Paper of the Month for April is from Public Health Nutrition and is entitled ‘Strategies to address anaemia among pregnant and lactating women in India: a formative research study’ by Pamela A Williams, Jon Poehlman, Katelin Moran, Mariam Siddiqui, Ishu Kataria, Anna Merlyn Rego, Purnima Mehrotra and Neela Saldanha.…

Becky Roberts and more · 31 March 2020

Lecturing in Lockdown: advice from our Higher Education Panel

Many of us are discovering that working at home for a long stretch can be difficult. Staying productive and motivated is a challenge, and it is not always easy to find a routine to keep things running smoothly.…

Hanqi Li, Teng Fei and more · 20 March 2020

Associations between taste preferences and chronic diseases: clues from online cooking recipes

Public Health Nutrition Editorial Highlight: ‘Associations between taste preferences and chronic diseases: a population-based exploratory study in China’ Authors: Hanqi Li, Peng Jia & Teng Fei discuss their research below.…

Malin Barman · 13 March 2020

Maternal dietary selenium intake is associated with increased gestational length and decreased risk for preterm delivery.

The Nutrition Society Paper of the Month for January is from The British Journal of Nutrition and is entitled: ‘Maternal dietary selenium intake is associated with increased gestational length and decreased risk of preterm delivery’ by Malin Barman, Anne Lise Brantsæter, Staffan Nilsson & Margaretha Haugen, Thomas Lundh, Gerald F.…

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