Obesity is a common comorbidity of asthma and is associated with more severe disease, which is more difficult to treat and does not respond well to existing asthma therapies(1,2). People living with obesity are more likely to consume a high-fat diet, which contains a large amount of saturated and omega-6 fatty acids(3,4). A high consumption of omega-6 fatty acids leads to an increased production of eicosanoids, such as prostaglandin E2 (PGE2) and leukotriene B4 (LTB4), which have pro-inflammatory effects(4,5). This study aims to determine whether prostaglandins and leukotrienes are differentially expressed in adults with asthma and obesity compared to those with asthma but without obesity, and to investigate whether this difference is correlated with systemic inflammation and asthma severity as measured by lung function. Participants were adults with stable physician-diagnosed asthma aged 18–55 years, with (n = 34) and without (n = 67) obesity. Obesity was defined as a body mass index (BMI) ≥ 30 kg/m2. Plasma PGE2 and LTB4 concentrations were measured using high-sensitivity ELISA (Thermo Fisher Scientific and Cayman Chemical). Compared to participants without obesity, those with obesity had significantly lower mean (SD) % predicted forced vital capacity [FVC%; 95.7(11.6) vs. 89.4 (11.3), p = 0.013] and higher median (IQR) systemic inflammation as measured by plasma interleukin (IL)-6 [1.02 (0.79, 1.26) vs. 1.72 (1.45, 2.23) pg/mL, p < 0.001]. Although median (IQR) PGE₂ and LTB₄ concentrations did not significantly differ between participants without versus with obesity [PGE₂: 1404 (1017, 1810) vs. 1472 (1209, 1942) pg/mL, p = 0.517; LTB₄: 68.4 (50.8, 84.1) vs. 79.8 (63.2, 85.2) pg/mL, p = 0.058], LTB₄ was positively correlated with plasma IL-6 (rs = 0.433, p < 0.001) and sputum macrophage count (rs = 0.290, p = 0.007), while PGE₂ was inversely correlated with sputum IL-6 (rs = –0.213, p = 0.047). These findings suggest that obesity in asthma is characterised by increased systemic inflammation and reduced lung function, while PGE₂ and LTB₄ may differentially associate with systemic and airway inflammatory markers. Future studies should explore whether dietary manipulation of omega-6 and omega-3 fatty acid concentrations modulates eicosanoid concentrations and airway and systemic inflammation in people with asthma.

Young Australian adults are deeply concerned about the effects of climate change, and are motivated to pressure businesses and government to take action(1). This environmental awareness presents an opportunity to engage them in healthy and sustainable dietary interventions, which can also improve their poor diet quality(2). When designing interventions, it is important to measure changes in determinants towards adherence before and after implementation. As such, this study aimed to measure sustainable food literacy, other dietary determinants and adherence to healthy and sustainable diets in young Australian adults. Data were collected as part of a pilot healthy and sustainable nutrition intervention that aims to improve nut and legume intakes. Tertiary students were recruited from a Victorian university. Baseline data from the intervention was collected in July 2025. A validated 26-item sustainable food literacy scale(3) measured four domains: self-perceived knowledge, food skills, attitudes, action intent/action strategies towards healthy and sustainable diets. A 7-point Likert scale was used to assess agreement with the 26 food literacy statements. The possible score range for each of the domains was 1–7, with a higher score indicating higher adherence to the domain. Other determinants measured included declarative knowledge of Planetary Health Diet composition, beliefs and self-efficacy. Dietary intakes of food groups were measured with a 37-item food frequency checklist, based on the Planetary Health Diet food groups. The World Index for Health and Sustainability (WISH) dietary score index was used to measure adherence to a healthy and sustainable diet. Thirty-six participants completed the baseline survey. The sample was predominantly female (n = 23), spoke English in their household (n = 22), were employed (n = 29) and were domestic students (n = 22). The mean scores (out of 7) for all sustainable food literacy domains were high (self-perceived knowledge: 5.4 ± 0.9; food skills: 6.0 ± 0.6; attitudes: 5.3 ± 1.0; action intent and strategies: 5.3 ± 0.8). On the other hand, knowledge score for Planetary Health Diet composition was 5.8 ± 1.8 out of 11 (53%). The majority of participants also reported that they were either ‘not confident at all’ or only ‘somewhat confident’ in substituting meat for plant-based alternatives (n = 24) and achieving protein requirements from plant-based options (n = 26). Additionally, most participants disagreed that healthy and sustainable diets were convenient (n = 24), affordable (n = 19) and accessible (n = 19). Total WISH score was 48.3 ± 12.9 out of a maximum score of 130, indicating overall low adherence to healthy and sustainable diets. This study underscores the need to improve adherence to healthy and sustainable diets in young adults. The results suggest that nutrition interventions should focus on improving declarative knowledge, beliefs and self-efficacy towards healthy and sustainable diets, rather than overall sustainable food literacy. Post-intervention and follow-up (four weeks after intervention) data will be available in September 2025, following the conclusion of the four-week intervention.

Anthocyanins, a flavonoid subclass present in certain blue, purple and red fruits and vegetables, have potential neuroprotective properties due to their anti-inflammatory, antioxidant, and signalling effects(1). Clinical and epidemiological studies of anthocyanins provide promising evidence for attenuation of memory loss and improved cognitive function(2). We investigated the effects of anthocyanins, provided through diet or supplementation, on cognitive function and related parameters(3). A multi-centre, 24-week randomised, parallel 3-arm clinical trial was conducted in participants aged 60–85y with self-reported memory complaints and scoring ≤ 13 on the Memory Index Score within the Telephone Montreal Cognitive Assessment (T-MoCA). Participants were randomised to high anthocyanin diet, freeze-dried product derived from blackcurrants (250 mg anthocyanins/day), or control (placebo). The primary outcome was auditory episodic memory functioning. Secondary outcomes were additional cognitive functions, subjective memory complaints and self-reported depression symptoms, blood pressure, inflammatory biomarkers, lipid profile, vascular and microvascular endothelial function tests, and gut microbiota. Mixed linear modelling evaluated changes over time. Gut microbial abundance (alpha diversity) was measured using Shannon Simpson’s Index and association between anthocyanin intake and taxa level was assessed using the MaAsLin2 multivariable regression model. Of 110 participants enrolled (mean age 69.2 y SD 6.7; 36 males, 74 females), 94 completed the study. Median anthocyanin intake increased by 76.7 mg, 252.1 mg, and 2.9 mg in the diet, active powder, and control groups, respectively. There was no treatment*time effect on any primary or secondary outcomes. A time effect was observed for the majority of psychometric tests. At baseline, participants with habitual anthocyanin intake ≥ 10 mg/day performed better on a number of cognitive tests compared to those with higher intakes (p < 0.05). They also had a clear difference in microbial abundance with Bacteroides sp. enriched in the higher anthocyanin group, compared to Enterococcus sp. enriched in the lower anthocyanin group. The active powder group had an increase in alpha diversity (p = 0.074) at follow-up which was more pronounced in in participants with a low habitual anthocyanin intake at baseline. In conclusion, this clinical trial found no significant effect of dietary or supplemental anthocyanins, on any of the investigated outcomes in older adults with self-reported memory complaints, except potential improvements in the gut microbiome in the active powder group. We postulate that the potential anti-inflammatory, antioxidant, and signalling effects of anthocyanins were insufficient to significantly modulate any outcomes due to participants’ overall good health and lack of relevant cognitive decline. We recommend future interventional studies focus on subjects with low habitual anthocyanin intakes, those with diagnosed cognitive impairment, such as Mild Cognitive Impairment and dementia, and those with more severe comorbidities, particularly chronic inflammatory conditions.

This commentary extends the WILD framework to societies undergoing rapid industrialization and globalization. We demonstrate how children in these societies form close attachments to extended kin and non-kin members, consistent with local cultural values and modern societal demands and in contrast to the core assumptions of attachment theory. These caregiving ecologies showcase the functional plasticity of the human developmental system.

Food insecurity reflects and reinforces inequity(1), posing challenges to achieving the United Nations Sustainable Development Goals (SDGs) related to hunger by 2030. Recent research indicates that up to 50% of Australian university students experience food insecurity(2). However, most studies have been conducted at large or metropolitan universities, with little known about food security in small (< 15,000 students), regional universities. This study aims to explore food security status and factors influencing food insecurity in students at a small, northern Australian regional university. An online cross-sectional survey of university students has commenced and is open for an additional week at the time of submission (CDU HREC H2039). This abstract reports on preliminary analysis of the first 221 valid responses. The survey includes demographic details, enrolment status, six-item US Department of Agriculture Household Food Security Survey Module, single-item mental health measure(3), postcode as a proxy for socio-economic status, and to measure rurality using the Modified Monash Model. Relationships between food security status and categorical variables were examined using Chi-Square tests (χ2). Correlation between food security score and ordinal variables were examined by Spearman’s Rho Correlation Coefficient (rs). Sixty-three percent (n = 125) of students reported food insecurity in this preliminary sample. International students experienced higher rates of food insecurity with 76% (n = 74) reporting low to very low food security, compared to 53% (n = 50) of domestic students (χ2 = 11.74, df = 1, p < 0.001). Accommodation type was related to food security status, with the majority of students who were renting (n = 47, 67%), living in a share house (n = 43, 75%), irregular accommodation (n = 5, 100%), or in campus accommodation (n = 5, 50%) having low or very low food security; compared to lower levels, of 44% (n = 20) and 42% (n = 5) in those living in their own home or with parents, respectively (χ2 = 16.9, df = 5, p = 0.005). Gender, employment status, rurality, socio-economic status, financial dependents, enrolment load, or level of study were not related to food security status (all p > 0.059). Students reported that worry or stress about food affected their ability to study, some of the time n = 82 (43%), or about half the time or more n = 43 (23%), this measure correlated with the food security (rs = 0.593, p < 0.001). Whilst the university offers a range of services to support students accessing food, the findings highlight a need to strengthen current initiatives, as rates of food insecurity in this regional university exceed those reported at other universities. Urgent policy and funding changes are needed to provide greater support to students enrolled at small, regional universities.

The early years of life are critical for optimal dietary intake, as feeding development interacts with biological, environmental and epigenetic factors that shape long-term disease risk(1,2). Infants and young children require nutrient-rich foods to support growth and development(3). Commercial infant and toddler snack foods—such as puffs, rice cakes and fruit-based bars—are increasingly common in supermarkets across the globe(4). These products are marketed as convenient and appropriate for busy families, yet many conflict with national infant feeding guidelines due to their low nutritional value and added sugar or salt(4). However, there is limited Australian data on commercial infant and toddler snack food consumption in early childhood. This study aimed to assess the frequency of commercial infant and toddler snack consumption among a sample of Australian children aged 0–24 months and 2–5 years. A cross-sectional survey was conducted with Australian parents (n = 212; 55.0% aged ≥ 35 years; 74.3% university educated) to determine the frequency of their children’s consumption of commercial snack foods over the past 12 months. Snack food categories included products commonly marketed to young children, with visual prompts to aid recall. Frequency responses were recoded into two categories: ‘frequent consumers’ (weekly or more) and ‘infrequent or non-consumers’ (monthly or less). Logistic regression explored associations between frequent consumption and sociodemographic variables (household income, education, language spoken at home, Aboriginal and Torres Strait Islander background). Nearly half (47%) of children aged 0–24 months and 27% of those aged 2–5 years were frequent consumers of commercial infant and toddler snack foods. Overall, 72% of infants and 59% of young children had consumed these snacks at least once in the past year. This preliminary study reveals substantial early exposure to commercial snack products among a sample of Australian children across diverse demographic groups. While international research has identified socioeconomic patterns in processed snack use(5), the lack of such associations in this study suggests that these products may be broadly normalised in the Australian food environment. Further research using improved measures and representative samples is needed to track consumption trends in early childhood. Understanding the drivers and long-term health impacts will help inform public health nutrition strategies and support regulation of foods marketed to young children.

Hospitals generate significant volumes of food waste. While food waste reduction is the priority within the food waste hierarchy, over-production remains an inevitable byproduct of large-scale foodservices(1). Food donation offers a viable strategy to divert food waste from landfill, while supporting food security within local communities(2). Presently, little is known about Australian hospital food waste donation practices. This research aimed to explore Australian foodservice dietitians’ behaviours, attitudes and beliefs about food waste donation practices within their hospitals’ foodservice. Sixteen foodservice dietitians participated in semi-structured interviews between February and April 2024. Participants represented metropolitan and regional hospitals across five Australian States and Territories. Thematic analysis was conducted to identify themes relating to operational, structural, cultural and personal factors influencing food waste donation. This study was approved by the Griffith University Human Research Ethics Committee (GU Ref no. 2024/173). Foodservice systems differed across hospitals, with differences in production, plating and distribution approaches. Two participants described food waste donation programs. Both were initiated by internal ‘champions’ who navigated operational challenges to establish donation pathways. One of these programs had ceased during the COVID-19 pandemic. The ongoing program maintained formal partnerships with a local donation organisation, consistently collecting and donating nonperishable food, enabled through staff workflow adjustments. Four themes emerged relating to operational, structural, cultural and personal factors. Firstly, participants unanimously supported food waste donation: participants recognised its social and environmental value, expressing a sense of moral responsibility to reduce waste and support local communities, although were unsure how to operationalise it. Second, systemic barriers to implementation: participants reported implementing donation practices required workflow changes and additional staff, making it difficult to prioritise within the hospital’s fiscal environment. Infection control, legal uncertainty and food safety regulations were additional common concerns. Third, balancing operational priorities: hospitals prioritised food waste reduction through improved forecasting, tighter production control, and changing foodservice models (i.e., room-service). While effective for reducing waste overall, these practices often left insufficient surplus to justify donation. Lastly, structural and geographic challenges: rural and remote hospitals, as well as those utilising central production kitchens, faced added complexity (i.e., coordinating with donation organisations, meeting collection requirements and gaining executive support). Overall, foodservice dietitians appear motivated to support food waste donation, however they face considerable systemic barriers. Addressing these will require a combination of organisational commitment and policy support(3). Integrating donation-specific key performance indicators into foodservice operations, coupled with clear protocols and frameworks, can provide direction and accountability. Supporting internal champions and equipping staff with practical guidance on food safety and logistics may strengthen service-level readiness(4). Collaborations with donation organisations and alignment with sustainability priorities will be critical to bridging the gap between intention and implementation.

Food insecurity is a public health concern in high-income countries, including Australia, primarily due to socioeconomic disadvantage, such as low income(1). Living in socioeconomically disadvantaged regions has been associated with poorer diet quality(2). This suggests that characteristics of the community food environment may play an important role in shaping dietary behaviours and food insecurity. However, little is known about how people perceive their local food environment and how these perceptions relate to food insecurity and dietary behaviours, especially in regional areas. This study aims to examine the association between perceived community food environment, dietary behaviour, and food insecurity in the Illawarra and Shoalhaven region of Australia. An online cross-sectional survey was conducted among adults aged 18 years or over. Food insecurity status was determined using the 18-item USDA Household Food Security Survey Module (HFSSM). Perceptions of the community food environment were assessed using 11 Likert scale items (responses from 1 = strongly agree to 5 = strongly disagree). Dietary behaviours were measured using self-rated overall diet quality (responses: 1 = excellent to 5 = poor), and number of daily servings of fruits, vegetables, and sugar sweetened beverages. A binary food security status was created and categorised as either food secure (HSSFM score = 0) or food insecure (HFSSM = 1+). Composite scores for perceived food environment domains (food availability, accessibility, affordability, and advertising) were calculated by averaging relevant items. The associations between perceptions of the community food environment, dietary behaviour, and food security were examined using linear regression analyses adjusting for individual sociodemographic characteristics and regional-level socioeconomic indicator. Of the 666 respondents who completed the household food security survey module, 255 (38.3%) experienced food insecurity (comprising 7.8% marginal, 18.8% moderate, and 11.7% severe food insecurity). In adjusted models, food-insecure respondents reported significantly less favourable perceptions of their local food environment compared to food-secure respondents. Specifically, they expressed greater disagreement with statements about the overall food environment (Mean Difference (MD) = 0.38; 95%CI (0.25,0.51)), availability of healthy food outlets (MD = 0.29; (0.15, 0.43)), accessibility of healthy food outlets (MD = 0.48; (0.28, 0.68)), and affordability of healthy food (MD = 0.60; (0.38, 0.83)), but no differences in perceptions of unhealthy food advertising. Food-insecure respondents also reported poorer dietary behaviours—on average rating their overall diet quality lower (MD = 0.33; (0.15, 0.50)), consuming more servings of sugar-sweetened beverages (MD = 0.18/day; (0.01, 0.35)), and less vegetable servings (MD = −0.32/day; (−0.61, −0.03)) than food secure respondents. This study highlights the link between perceived community food environments, food insecurity, and dietary behaviours in regional Australia. Food-insecure individuals reported poorer perceptions of food availability, access, and affordability, which were associated with lower diet quality and less favourable dietary behaviours. These findings underscore the need for public health interventions that address both structural and perceived barriers to healthy food access.

This study aims to identify physiological features sensitive to human–automation trust (HAT) and to distinguish between high HAT (HHAT) and low HAT (LHAT) levels. A simulated aviation monitoring and takeover task was conducted under a 2 (reliability) × 2 (transparency) experimental design, in which HHAT and LHAT levels were defined based on their Jian scale scores. Paired t-tests were then employed to analyse HAT-sensitive features derived from five physiological modalities: electroencephalography (EEG), functional near-infrared spectroscopy (fNIRS), eye tracking, facial expression and electrocardiography (ECG). Finally, HAT discrimination models with varying interpretability were constructed using the identified sensitive features. The results indicated that: (1) compared with HHAT, LHAT exhibited significantly higher EEG $\alpha$ relative power and lower $\delta$ relative power, shorter eye-tracking metrics including the average duration of whole fixations and the average and total durations of fixations in takeover and flight areas, as well as higher ECG metrics such as the standard deviation of normal-to-normal intervals, the low-frequency to high-frequency ratio, and the low-frequency ratio; (2) no significant differences were found in fNIRS oxygenated haemoglobin and deoxygenated haemoglobin concentrations or in facial micro-expression and action units across HAT levels and (3) the highly interpretable linear support vector machine model constructed based on HAT-sensitive features achieved optimal performance, yielding a fivefold cross-validation accuracy of 0.8065 and an F1-score of 0.7942. These findings can provide empirical evidence for identifying HAT-sensitive physiological markers and developing real-time HAT assessment methods, thereby supporting the monitoring of trust degradation that may compromise flight safety.

Bard, Keller, and Leavens put a spotlight on the demographic makeup of participant samples in developmental psychology. These participants are generally Western, educated, industrialized, rich, and democratic, echoing a widespread problem in psychology. The authors advocate for an approach that is worldwide, in situ, local, and diverse (WILD). Here, we want to look at WILD work in the domain of navigation, which illustrates some of the challenges involved with the approach.

Capacity development and strong collaborative networks are key features of a successful nutrition workforce(1). The Oceanic Nutrition Leadership Platform (ONLP) course is a biennial six-day course for early- and mid-career individuals working in nutrition related fields, which has been running since 2016. The aim of the ONLP is to develop leadership capability and foster connectivity in the field of nutrition across the Oceania region. ONLP uses a training model that is based on Nutrition Leadership Platform courses across the world (Europe, Africa, South-East Asia, Middle-East, Latin-America). Participants of the ONLP 2025 course submitted their own applications, which were assessed by an independent selection committee for acceptance into the course. The ONLP 2025 course was held in Maui Bay, Fiji, during June 2025. Course content focused on leadership, communication, policy, social responsibility, food systems, traditional food cultures and a collaborative project. A post-course evaluation assessed participant satisfaction, using a 0 (dissatisfied) to 100 (completely satisfied) scale, for overall course quality, overall course experience and course content, facilitator and venue specific items. Twenty-one participants from six countries (Fiji, Guam, Hawaii, New Zealand, Singapore and Australia) completed the ONLP 2025 course. Participants represented academia/research (71%), industry (10%), government (14%) and hospital/health service (5%) sectors. Participants, on average, rated their overall course experience as 81 (range 30–100) and the overall course quality as 81 (range 22–100). The ONLP 2025 course was predominately considered a success by participants, with 86% indicating they would recommend the course to others. Key highlights identified by the participants were the leadership training, rich interactivity and cultural integration, and meaningful collaborative opportunities. Importantly, the ONLP 2025 course cohort has joined an ONLP Alumni Network of more than 80 individuals, strengthening its capacity to positively influence food systems, nutrition related health outcomes and food security in Oceania.

Ultra-processed food (UPF) consumption has been linked to increased cardiovascular disease (CVD) risk; however, methodological inconsistencies across studies may limit the robustness and comparability of findings(1,2). This systematic review synthesised and critically appraised quantitative approaches used to assess UPF–CVD associations. Following dual independent screening of 13,055 records, 45 unique studies published between 2017 and January 2025 were included: 42 prospective cohort studies, two modelling studies, and one controlled quasi-experimental intervention, encompassing n = 4,332,932 adults aged 18–79 years from all inhabited continents. Data were extracted on study characteristics, dietary assessment methods, UPF classification systems, outcome definitions, statistical modelling, and strategies for confounding control. Most studies (69.6%) assessed dietary intake via validated food frequency questionnaires (FFQs), 28.3% via 24-hour recalls, and one used both; validity was unreported in three studies. Over half (51%) measured intake only at baseline. All studies applied the NOVA classification system, yet only 26% reported the number and/or profession of those classifying foods. UPF exposure metrics varied—grams, kcal, servings, frequency per day—with inconsistent inclusion of alcohol and unreported handling of water intake in weight-based estimates. UPF subgroup definitions lacked standardisation, with moderate inter-rater agreement in some datasets (e.g., 65% in Iranian cohorts) despite identical data sources. Outcome ascertainment was heterogeneous: 32 studies examined overall CVD, with variation in inclusion of fatal and non-fatal events. Most outcomes were registry-linked (67%), while others relied on self-report or investigator-defined criteria. Cox proportional hazards regression predominated (80%), followed by Poisson and logistic regression; only one study applied causal inference methods in the main analysis. Although 73% conducted sensitivity analyses, many adjusted for potential mediators such as BMI, diet quality, or baseline hypertension, which may introduce collider bias. Across studies, higher UPF intake was generally associated with increased CVD risk; however, pooled estimates were inconsistent even when studies were clustered by similar population, exposure metric, and outcome definitions. Such inconsistencies appeared partly attributable to differences in dietary assessment frequency, exposure categorisation, and classification of specific UPF items. Variability in exposure metrics and handling of key covariates further contributed to heterogeneity in risk estimates. These findings highlight persistent methodological shortcomings in UPF–CVD research, including inconsistent measurement and classification practices, infrequent repeated dietary assessments, limited transparency in classification procedures, and rare application of causal inference approaches. Addressing these gaps through standardised dietary assessment protocols, harmonised UPF classification systems, and robust analytical frameworks is essential to improve comparability, strengthen causal inference, and inform targeted public health recommendations aimed at reducing UPF consumption and associated CVD risk.

Asthma is a chronic inflammatory airway disease with a growing global prevalence and a projected increase in economic burden by 2050. A hallmark of asthma pathophysiology is airway remodeling, driven by persistent inflammation and excessive extracellular matrix deposition. Plasminogen Activator Inhibitor-1 (PAI-1) is a key mediator in this process, contributing to fibrosis and structural changes in the airways(1). Moreover, long-term use of high-dose inhaled corticosteroids (ICS), a mainstay in asthma management, has been associated with elevated PAI-1 levels(2), highlighting the need for alternative or adjunctive therapeutic strategies. Anthocyanins, naturally occurring flavonoids found in various fruits and vegetables, have demonstrated anti-inflammatory and anti-fibrotic effects in several chronic diseases. Their use has also been linked to improvements in asthma-related symptoms and inflammatory biomarkers. However, the direct impact of anthocyanins on PAI-1 levels in the context of asthma has not yet been explored, presenting a novel area of investigation. This study aimed to evaluate the effect of New Zealand Blackcurrant (NZBC) extract rich in anthocyanins on PAI-1 levels using BEAS-2B human bronchial epithelial cells, an in vitro model relevant to asthma due to its airway epithelial responses involved in inflammation, oxidative stress, and remodeling. Statistical analyses were conducted using GraphPad Prism version 10.4.2. MTT assay data were analysed using one-way ANOVA followed by Tukey’s multiple comparisons test, while ELISA results were evaluated using an unpaired t-test. A p-value < 0.05 was considered statistically significant. Cell viability was assessed using the MTT assay, which indicated significant cytotoxicity at concentrations above 50 µg/mL (p < 0.05). Based on these findings, 50 µg/mL was selected for subsequent experiments. Cells pretreated with NZBC anthocyanins and subsequently stimulated with TNF-α exhibited a significant reduction in PAI-1 levels compared to untreated controls (Control: 28,958 ± 2,485 vs. ACN: 14,360 ± 1,148; n = 3; p = 0.0060), as measured by ELISA, suggesting a potential protective effect against pro-fibrotic state. These findings support the potential role of NZBC anthocyanins as adjunctive agents in asthma therapy, particularly in mitigating airway remodeling. Future research should explore the clinical relevance of these effects, including genotype-specific variations in PAI-1 expression and responsiveness to anthocyanin treatment, to inform personalized therapeutic approaches.

Carbohydrate counting is crucial in the management of type 1 diabetes for determining meal time insulin and maintaining postprandial euglycemia. The use of automated dietary tracking apps may aid carbohydrate counting in type 1 diabetes (T1D) management. However, the accuracy of these apps in detecting carbohydrate-containing foods might depend on their presentation. Segmenting or separating carbohydrate-rich foods on a plate could be a strategy to improve carbohydrate estimation accuracy with these tools. This study aimed to compare the performance of commercially available dietary apps in assessing the carbohydrate content of reference meals served as segmented vs. mixed meals. Under standard laboratory conditions, we analysed 30 meals of known composition using four commercially available apps: LoseIT, SnapCalorie, MyFitnessPal, and MacroFactor. Meals were presented with the carbohydrate dense food separated from other plate elements (segmented) (i.e., bolognaise sauce and pasta) and again with all elements combined (mixed). Mann-Whitney U tests were used to compare mean absolute errors (MAEs) for mixed vs. segmented meals across the different apps. Bland-Altman plots and 95% limits of agreement (95% LoA) were used to assess systematic bias and clinical acceptability. Differences of < 20 g from known carbohydrate amounts was used as the clinically acceptable limit1. We found no significant difference in the MAEs of carbohydrate amounts assessed in segmented vs. mixed meals (median: 27.8 g vs. 29.8 g; p = 0.192). This finding did not vary according to the type of diet tracking app used. All apps showed a bias towards underestimating carbohydrate amounts, with mean bias (difference from known amounts) ranging from −5.6 g to −20.9 g. MacroFactor had the lowest mean bias (−5.6 g) and was the only diet tracking app with 95% LoAs within acceptable clinical limits for carbohydrate determination (−16.9 g, 5.7 g). The LoAs exceeded clinically acceptable thresholds for LoseIT (95% LoA: −29.0 g, −7.4 g), MyFitnessPal (95% LoA: −31.2 g, −10.6 g), and SnapCalorie (95% LoA: −24.9 g, 3.6 g). In conclusion segregating carbohydrate foods on a plate did not appear to improve carbohydrate estimation when using photo-assisted diet tracking apps. Current commercially available tools tended to underestimate carbohydrate amounts, and their accuracy varied between apps, suggesting that not all apps may be suitable for T1D management.

The Pacific Islands region is facing a high burden of diet-related non-communicable diseases, with Tonga experiencing some of the world’s highest rates of type II diabetes and obesity(1). Tonga relies strongly on agriculture as a main source of food production, however in recent decades a nutrition transition has significantly altered Tonga’s food environment(1). Homestead gardens (also known as community gardens) provide an opportunity to stabilise Tongan food production and encourage consumption of fruits and vegetables through increasing access and availability and promoting social values associated with food and eating through community engagement. Although research shows that homestead gardens promote health(2), there is little known about the outcomes in Tonga and the broader Pacific region. Thus, the aim of this study was to explore the dietary diversity of Tongan adults participating in homestead gardening. In October 2024, Tongan adults participating in a homestead gardening initiative (n = 363) across the four main Tongan islands: Tongatapu, ‘Eua, Ha’apai, and Vava’u were surveyed. The survey asked about food and beverage consumption in the previous day to measure dietary diversity (using the Minimum Dietary Diversity for Women indicator), involvement in the homestead garden and general food literacy. Dietary diversity, recognised by a score of 5 or higher, was achieved by 79% of participants. The most consumed food group was meat/poultry/fish (99.4%) and the least consumed was nuts/seeds (4.6%). No statistical significance was found between dietary diversity and garden location by island (p = 0.196), however there was an effect between district location (p < 0.001). The findings pinpointed specific districts that have lower dietary diversity and vegetable intake. The results also identified a negative significant association between diversity and garden participation length (r = −0.112) and nutrient composition knowledge for crops containing iron (r = −0.22, p < 0.01) and vitamin C (r = −0.147, p = 0.005). Based on these results, recommendations for further research have been made. This work presents new dietary intake data for a Tongan population and highlights the role that homestead gardening can play in supporting healthy, diverse diets.

Valid and reliable methods for measuring plate waste are essential to improving foodservice efficiency and patient nutrition management. Although direct weighing is considered the most accurate method for quantifying food waste, it is often impractical in clinical settings due to labour and time constraints(1). Alternative methods such as visual estimation, particularly digital photography, may offer a feasible solution. This study examined the accuracy of a digital photography method for quantifying whole plate waste (aggregate) in an acute care hospital setting. Plate waste data were collected across three main meals over seven breakfasts, 21 lunches, and 21 dinners. Each plate was photographed before and after consumption, and leftover food was weighed using an electronic scale. A total of 1763 plates (n = 108 for breakfast; n = 804 for lunch; n = 851 for dinner) were assessed using both direct weighing and digital photography with a 7-point visual scale (0%, 10%, 25%, 50%, 75%, 90%, 100% of food remaining). A subsample of 200 plate images (n = 20 for breakfast; n = 90 for lunch; n = 90 for dinner) was independently evaluated by two assessors to determine inter-rater reliability. Waste per food component was calculated as: the visually estimated proportion (%) of food remaining × the recommended standard serving size of each menu item(2). Spearman correlation coefficients assessed associations between the two methods, and the Bland-Altman analysis evaluated agreement(3). A strong positive correlation was observed between the two methods (rs = 0.9895, p < 0.001), with consistent results across meals (breakfast: rs = 0.9950, p < 0.001; lunch: rs = 0.9882, p < 0.001; dinner: rs = 0.9882, p < 0.001). Bland-Altman analysis indicated good agreement, with a mean difference of 4.67 g and 95% limits of agreement ranging from −50.51 to 59.84 g. Mean differences were consistent across meals (breakfast: −5.22 g; lunch: 5.05 g; dinner: 5.56 g), with breakfast showing narrower limits of agreement than lunch and dinner (breakfast: −33.96 to 23.51 g; lunch: −50.99 to 61.09 g; dinner: −50.91 to 62.02 g), likely due to simpler meal composition. Inter-rater reliability was high [ICC range: 0.874 (95% CI: 0.815–0.916) to 0.972 (95% CI: 0.958–0.982)], indicating good consistency between assessors. Findings support digital photography as a valid method for quantifying whole plate waste in acute care hospital settings. It also highlights the utility of digital photography in monitoring plate waste over time, informing food waste reduction strategies, and evaluating the effectiveness of interventions to enhance patient satisfaction and improve nutritional intake.

Sorghum (Sorghum bicolor L.), a climate-resilient grain, is gaining recognition for its rich polyphenol content, particularly tannins, flavonoids, and phenolic acids and is strongly linked to antioxidant and metabolic health benefits(1). Germination is an accessible, sustainable grain processing technique shown to enhance nutrient density(2), but its effects on the polyphenol profile and functional properties of pigmented sorghum varieties remain underexplored. This study aimed to evaluate the impact of germination on the polyphenolic composition and antioxidant capacity of black sorghum. Grains were soaked for 24 hours and germinated in the dark for 72 hours, followed by heat drying. Polyphenols were extracted using a standard protocol(3). Antioxidant activity was assessed using total phenolic content (TPC), DPPH radical scavenging, and Ferric Reducing Antioxidant Power (FRAP) assays. The TPCs of germinated and non-germinated sorghum samples were 65.013 and 60.012 mg GAE/g dry weight, respectively. At concentrations of 50 and 100 µg/mL, germinated samples exhibited significantly higher (p < 0.05) DPPH radical scavenging activity, with increases of 22.3% and 33.6% compared to controls. Trolox Equivalent Antioxidant Capacity (TEAC), based on DPPH, was significantly enhanced by germination, with values of 777.02 µmol TE/g in germinated samples versus 455.34 µmol TE/g in non-germinated samples (p < 0.05). FRAP values were 738.39 µmol TE/100 g for germinated and 722.38 µmol TE/100 g for non-germinated samples, indicating a modest increase in ferric-reducing capacity. These findings suggest that germination improves the antioxidant potential and nutritional profile of black sorghum, supporting its development as a functional food. This research contributes to the advancement of value-added, climate-smart grains in Australia and aligns with public health nutrition goals.