JNS

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JNS: Now the official journal of the IUNS-ICN 2025

As of Nutrition Society’s summer meeting in 2025, I am two years into my tenure as the editor in chief of Journal of Nutritional Sciences. My vision for the journal is to place less emphasis on novelty than cutting edge journals, but to support the publication of robust, reinforcing research that advances nutritional science (this particularly includes negative findings and paradigm challenges). As the Nutrition Society has a portfolio of journals, it has also been a priority for me to build to build a distinct identifty, profile and editorial board from our sister journals The British Journal of Nutrition and Public Health Nutrition.

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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.

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The Protein Effect: Association of Protein Intake with the Change of Lean Mass Among Elderly Women

In recent years, there has been growing attention around skeletal lean mass in elderly health. The Nutrition Paper of the Month for April is from Journal of Nutritional Science and is entitled 'Association of protein intake with the change of lean mass among elderly women: The Osteoporosis Risk Factor and Prevention – Fracture Prevention Study (OSTPRE-FPS)'.

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