Diet quality scores (DQSs) are widely used in research to quantify diet quality based on adherence to population-based dietary recommendations and favourable dietary patterns. Many DQSs exist (e.g. Healthy Eating Index and Mediterranean Diet Score), but there are no recognised DQSs developed for a UK population(1). The evidence-based DQS-UK-2022 was developed to quantify diet quality in UK adults(2). This research aims to explore its relationship with CVD risk in UK adults.

Cross-sectional data from the UK’s National Diet and Nutrition Survey (NDNS) rolling programme (2008-2014)(3,4) were used (n=4738 adults). Markers of CVD risk included blood pressure, anthropometric measurements, fasting serum lipids, C-reactive protein (CRP), haemoglobin A1C, fasting glucose, and homocysteine (n=2387 for blood biomarkers). The DQS-UK-2022 was calculated for dietary intake data (nutrients and food groups) from estimated diet diaries collected as part of NDNS. The DQS includes 6 adequacy components (fruits, vegetables, wholegrains, dairy, nuts/pulses and oily fish, where greater intakes scored higher), 4 moderation components (sodium, alcohol, red/processed meats and free sugars, where lower intakes scored higher) and a mixed component (saturated fatty acids (SFA) and ratio of unsaturated to SFA) 2. Each component had absolute cut-offs broadly based on current UK dietary recommendations. Intakes above/below the maximum/minimum cut-offs scored 10 or 0 points, respectively, with intermediate intakes scored proportionately using linear interpolation. Component scores were summed and scaled to a total score out of 100, with higher DQS-UK-2022 scores indicating greater adherence to UK dietary recommendations.

Participants with unfeasible energy intakes (<600 and >4500 kcal/d) were excluded (n=34). DQS scores were divided into quintiles (Q1: ≤35 points; Q5: ≥57 points). All continuous variables were log transformed to normalise data. Associations between DQS quintiles and CVD risk markers were assessed using analysis of covariance (ANCOVA) adjusted for age, sex and ethnicity. Where significant (p<0.05), a comparison between Q1 and Q5 was conducted, with Bonferroni correction for all potential pairwise comparisons.

Results are presented as estimated marginal means ±SD. Those in Q5 vs Q1 had significantly lower body mass index (26.9 ±0.2 vs 28.0 ±0.2 kg/m2), waist circumference (90.7 ±0.5 vs 95.1 ±0.5 cm), waist-to-hip ratio (0.86 ±0.03 vs 0.89 ±0.03), serum triacylglycerol (1.15 ±0.04 vs 1.50 ±0.04 mmol/l), total cholesterol to high density lipoprotein cholesterol (HDL-C) ratio (3.52 ±0.06 vs 3.91 ±0.06), CRP (2.67 ±0.32 vs 4.52 ±0.34 mg/l), homocysteine (9.0 ±0.2 vs 11.5 ±0.2 μmol/l), systolic blood pressure (125 ±1 vs 128 ±1 mmHg) and diastolic blood pressure (72.5 ±0.4 vs 75.0 ±0.5 mmHg) and higher HDL-C (1.54 ±0.02 vs 1.44 ±0.02 mmol/l) (ANCOVA: p≤0.007 for all).

Higher scores from the novel DQS-UK-2022 were associated with lower CVD risk factors. To strengthen these findings, prospective associations between the DQS-UK-2022 and CVD incidence/mortality will be investigated.

According to the International Diabetes Federation, the global prevalence of diabetes mellitus among adults aged 20-79 years was 11.1% (588.7 million people) in 2024 and is expected to increase to 13.0% (852.5 million people) by 2050. Of these cases, 90% are type 2 diabetes mellitus (T2DM)(1). Furthermore, the leading global cause of mortality in 2015 was ischaemic heart disease and cerebrovascular accidents, for which hypercholesterolaemia is the main risk factor(2). In Chile, the most recent National Health Survey (2017) reported a high prevalence of hypercholesterolemia in adults, with 27.8% of individuals exhibiting levels of total cholesterol of 200 mg/dL or more(3). However, the prevalence of this condition in the diabetic population remains to be elucidated. Therefore, this study aimed to describe the prevalence of hypercholesterolaemia in patients with T2DM attending primary health care centres (PHCC) in Copiapó, Chile.

A cross-sectional study was conducted on 118 participants from the CODIACO cohort in 2023. Adults of both sexes aged 30-65 years with a diagnosis of T2DM, users of the PHCCs in Copiapo were included. Exclusion criteria comprised individuals who were pregnant or lactating, those with diabetic neuropathy and/or nephropathy, cancer, or severe infectious or inflammatory diseases. Fasting venous samples were analysed, and total cholesterol was determined by dry chemistry. Hypercholesterolaemia was defined as a total cholesterol level of at least 200 mg/dL. Mann-Whitney U or t-tests were used to compare continuous variables between sexes, and Chi-square to assess prevalence differences. Statistical significance was set at p < 0.050. Analyses were performed using SPSS statistical software. The CODIACO study was approved by the Scientific Ethics Committee of the Universidad de Atacama. Funding was provided by FONDECYT 11180794 and DIUDA 88231/12.

The median age of the study population was 59.0 (52.5 - 63.0) years. The mean total cholesterol levels were significantly higher (p = 0.007) in women (185.9 ± 51.4 mg/dL) compared to men (161.3 ± 35.5 mg/dL). In addition, the overall prevalence of hypercholesterolaemia was 28.0%, with significant differences (p = 0.014) between women (35.5%) and men (14.3%).

The findings of this study revealed an elevated prevalence of hypercholesterolaemia in users of the PHCCs with T2DM in Copiapó, comparable to that of the general Chilean population. Furthermore, the investigation revealed that women exhibited higher total cholesterol levels and a higher prevalence of hypercholesterolaemia in comparison to men. Further research is required in order to both confirm these results and provide the necessary evidence to support the development of public policies that address this health issue.

Declining household cooking skills, limited cooking education, the high cost of healthy food and modern lifestyles have collectively contributed to a significant shift in cooking behaviours(1, 2). Consequently, there is a need for tailored cooking education. A consensus definition for the term culinary nutrition has recently been proposed: “the integration of culinary arts and nutrition that applies practical knowledge and skills to improve food and nutrition-related health”(3). Given their expertise, nutrition and dietetic professionals are well-positioned to deliver culinary nutrition education. However, limited research has explored nutritionists’ and dietitians’ perspectives of culinary nutrition. This study aimed to explore the perceptions and experiences of key stakeholders in nutrition and dietetics regarding the role of cooking in professional practice and education and understand how these perspectives might inform future recommendations in culinary nutrition.

Researchers adopted a realist ontology and essentialist epistemology. Semi-structured online interviews were conducted between June and July 2025. Eligible participants were either: 1) AfN fully registered nutritionists and dietitians (registered or associate role) with current or previous experience delivering cooking programmes; 2) individuals employed to design, manage or deliver higher education AfN or BDA accredited UK nutrition or dietetic programmes, respectively; 3) individuals employed at a nutrition or dietetic UK public authority (e.g. BDA, AfN, BNF). Convenience and snowball sampling was used for recruitment. The topic guide was developed by the research team and piloted with one individual who met the eligibility criteria. Interviews were recorded, transcribed verbatim and a Reflexive Thematic Analysis(4) conducted using NVivo software. The study was approved by King’s College London Research Ethics Committee (MRA-24/25-46937).

Fourteen interviews were conducted with seven dietitians and seven nutritionists, all women and predominantly white (71.4%). Five preliminary themes were developed: 1) The reality of cooking, highlighting challenges facing the population; 2) Collaborative community cooking programmes, demonstrating the value of partnerships; 3) Investing in cooking education, underlining the critical role of cooking within schools and university programmes; 4) Understanding cooking and tailored support, emphasising the need for contextualised approaches and cultural competency; 5) Food for thought – the future of culinary nutrition, exploring the growing need for increased government funding to support culinary nutrition as a fundamental tool for lasting dietary change and improved public health.

Busy lifestyles, rising costs of healthy foods and diminishing cooking skills have led to a growing dependence on convenience foods. Community cooking programmes, along with access to kitchen facilities, resources and funding, may help reverse this trend. Nutritionists and dietitians are well-placed to promote culinary nutrition, although more practical education covering tailored support and cultural competence is needed. Future research should evaluate the impact of nutritionist- and dietitian-led culinary nutrition programmes, which is crucial for improving public health outcomes.

Individuals experience persistent barriers to adopting sustainable dietary practices, including cost, availability, and low food literacy(2,3). While digital tools and Artificial Intelligence (AI) offer promising avenues for supporting sustainable dietary behaviour change, few interventions target the household as a unit of change(4). WiseFood(5) aims to address this gap by using AI to empower households in making informed, sustainable food choices. It seeks to achieve this by co-designing AI-powered tools through multi-site Living Labs (LL) across Europe. This study explores household decision-making to identify user needs and requirements (UNR) for an inclusive, evidence-based innovative digital platform designed to help citizens make healthier and more sustainable food choices.

A 37-item household survey was developed across LL sites, with input from nutrition experts and pilot-tested for clarity and relevance. The survey covered six sections: demographics, behaviours and attitudes, views on AI in food decisions, desired features, interaction preferences and barriers, and expectations for WiseFood; it was disseminated online via REDCap and JotForm. Standardised recruitment strategies were established to ensure consistency across LL sites. Purposive recruitment targeted diverse household types including single-person, single-parent, cohabiting couples (with/without children), older adults and varied socioeconomic backgrounds. Quantitative data were analysed using descriptive statistics in Excel while open-ended responses were analysed using content analysis. Ethical approval was obtained from committees in Ireland (RCSI Research Ethics Committee (REC202504022)), Slovenia (Research Ethics Committee of ITC Murska Sobota (EC-ITC-2025-01)) and Hungary (Research and Innovation Committee of the University of Veterinary Medicine Budapest (2025/08/27/1)).

Between June-July 2025, 144 participants completed the survey: cohabiting couples with children (n = 38, 26.4%), cohabiting couples (n = 26, 18.1%), single-person (n = 26, 18.1%), single parents (n = 22, 15.3%), older adults (n = 21, 14.6%), and other (n = 6, 4.2%). Thirty percent of participants (n = 43) identified as being very health-conscious, while taste and sensory appeal were the most influential factors in food choice, rated as important by 81.9% (n = 118) of participants. Only 36.8% (n = 53) considered sustainability important when making food choices. Meal planning (n = 98, 68.1%) and budgeting support (n = 65, 45.1%) features were identified as most important for a digital tool like WiseFood. While only 15.3% (n = 22) had previously used AI for food choice, 72.7% (n = 104) were open to using a tool like WiseFood. Barriers included digital fatigue (n = 14, 36%), complexity and usability concerns (n = 16, 41%), and lack of trust in AI (n = 15, 38%).

Findings highlight that digital tools such as WiseFood must be practical, cost-sensitive, inclusive, and equipped with actionable, multi-modal features to support diverse households. These insights will inform the co-design phase of the WiseFood Project.

Dawn-to-dusk dry fasting or Ramadan fasting refers to the 29 to 30 days of of abstaining from taking foods and drinks as well as engaging to other activities such as smoking and sexual activity. While emerging evidences revealed the benefit of dawn-to-dusk dry fasting towards health in specific population (such as diabetic patient(1) and athletes(2),(3)), studies on healthy population especially among middle aged population remain scarce. Considering middle age as the stage of life phases that signifies a pivotal moment where physiological, metabolic and psychosocial transformations commence and affecting long-term health outcomes, the understanding of the effect of dawn-to-dusk fasting on this population is highly crucial. This prospective study aimed to compare the body composition and dietary intake before fasting (2 weeks prior to Ramadan month) and during fasting (week 3 and 4 during Ramadan month) among middle aged population live in Terengganu, Malaysia.

Ethical approval for this study [Reference No: UniSZA.800-1/1/2 Jld.2 (34)] was obtained from the Unisza Human Research Ethics Comittee prior to the commencement of data collection. Healthy adults aged between 40 to 65 years old, both genders and willing to participate were recruited. Body composition such as weight,height, body mass index (BMI), waist circumference, body fat percentage, total muscle mass and total body water body were measured using stadiometer and Bioelectrical Impedance Analysis (BIA) respectively while 3-days food record using a face-to-face interview was used to assess dietary intake. Dietary intake (macronutrients intake) were further analyzed using NutriPro software. Data were checked for normality using skewness and curtosis prior to analysis. Descriptive data and paired t-test was used to measure the difference of study outcomes.

A total of 71 participants with a mean age of 59.3 ± 8.2 years were recruited. Analysis showed that during dawn-to-dusk fasting, significant decrement of body weight (-2.7 kg, p<0.001), BMI (-1.0 kg/m2, p=0.001), waist circumference (-3.64 cm, p=0.001), body fat percentage (-2.5%, p=0.001) and muscle mass (-0.6 kg, p=0.001] were observed compared to before fasting month. Dietary analysis also showed significant decrement of energy (-107.7 kcal, p=0.001) and protein intake (-4.5g, p=0.003). Correlational analysis found that greater changes of energy was correlated with greater changes of muscle mass (r=0.290, p=0.014).

In line with previous studies(4)(5), our study highlighted the potential benefit of dawn-to-dusk fasting towards body composition among middle-aged population. The substantial reduction in protein intake and muscle mass observed within this study requires cautious consideration due to its potential long-term adverse implications for health. The implementation of pre-fasting education on nutrition and exercise is crucial to mitigate these risks and enhance the overall health benefits of fasting.

Precision nutrition aims to optimise health by tailoring dietary interventions to individual biological characteristics. In ageing populations, gut microbiome composition and intestinal barrier integrity are key modulators of immune and metabolic function, yet both decline with age, contributing to chronic low-grade inflammation and disease risk. Nutritional interventions such as omega-3 fatty acids, plant bioactives, and postbiotics can improve these parameters, but inter-individual variability limits consistent benefit. Metabotyping—classifying individuals by metabolic phenotype—offers a strategy to personalise interventions based on metabolomic fingerprints reflecting diet–microbiome–host interactions(1). This study applied a metabotyping framework to integrate urinary metabolomics, gut microbiome sequencing, and gut barrier biomarkers in older adults, to identify metabolic phenotypes predictive of response to nutritional supplementation.

A randomised, double-blind, placebo-controlled trial (ISRCTN75484092) was conducted in healthy adults aged ≥60 years (n = 60). Participants received 12 weeks of either Cerbella™ (EPA, DHA, ginseng, green tea extract, phospholipids) or PoZibio™ (heat-inactivated Lactobacillus paracasei D3.5) or placebo. Biological samples collected at baseline and post-intervention included stool (whole-genome microbiome sequencing), plasma (short-chain fatty acids; SCFAs), and urine (untargeted metabolomics by FIE-MS). Metabolomic data underwent preprocessing, normalisation, and unsupervised clustering using k-means and principal component analysis to define metabotypes. Associations between metabotypes, microbiome α-diversity, and gut barrier biomarkers (zonulin, sCD14, mucin, calprotectin) were assessed using ANOVA and multivariate regression. Machine-learning models (random forest) were trained to predict intervention response based on baseline metabolic signatures.

Preliminary analyses identified distinct metabolic clusters among participants, each defined by unique metabolomic fingerprints linked to diet and microbiome activity. Early integration with microbiome data indicates that these metabotypes differ in bacterial diversity and in taxa associated with SCFA and polyphenol metabolism. Participants with plant- and fibre-associated metabolic profiles appear to show more favourable gut barrier biomarker patterns (e.g., lower zonulin and sCD14), though validation is ongoing. Initial modelling suggests that baseline metabotypes may predict responsiveness to Cerbella™ and PoZibio™ supplementation, particularly in relation to microbiome composition and gut integrity. These interim findings support the feasibility of metabotyping as a stratification tool for personalised nutrition in older adults.

This study provides preliminary evidence that metabotyping can stratify older adults according to gut microbiome composition, barrier integrity, and response to nutritional supplementation. Integration of untargeted metabolomics, microbiome sequencing, and biomarker data identified reproducible metabolic phenotypes predictive of intervention outcomes. By incorporating metabotyping into nutrition research, personalised dietary strategies can be developed to enhance efficacy, reduce non-responder rates, and support healthy ageing. These results advance the translation of multi-omics science into actionable tools for precision nutrition(1,2).

Preterm birth (PTB), defined as delivery before 37 weeks’ gestation, is a major cause of neonatal morbidity and mortality. In the UK, around 8% of births are preterm, with Black women experiencing a two-fold increased risk compared to White women. Vitamin D deficiency (VDD), defined as serum 25-hydroxyvitamin D <50 nmol/L, is more common in this group due to biological, environmental, and structural factors. Current clinical guidelines apply universal thresholds that may not account for population-specific risk. The aim was to evaluate the association between maternal vitamin D status and PTB in Black women and assess whether existing thresholds adequately capture this risk.

A systematic review was conducted from July 2025 to August 2025 following the PRISMA 2020 and PICOS frameworks. Literature published between January 2010 and July 2025 was searched across PubMed, ScienceDirect, CINAHL Complete, SAGE Publications, and Google Scholar. Inclusion criteria were: (i) original data; (ii) assessment of maternal 25(OH)D levels; and (iii) reporting of preterm birth (PTB) outcomes specifically in Black or African American women. Both observational and interventional studies were eligible for inclusion. Non-English publications, review articles, and studies not reporting PTB outcomes by vitamin D status were excluded. After screening, four studies met the inclusion criteria. Narrative synthesis was applied due to heterogeneity in vitamin D thresholds and outcome measures. Risk of bias was assessed using CASP tools. Screening and data extraction were conducted by one reviewer.

Four studies (n = 3,403; Woo et al. 20231, Woo et al. 20252, Thota et al. 20143, Monier et al. 20194) met inclusion criteria. Three studies used a case-control design, one a cohort. All measured maternal 25(OH)D via LC-MS/MS or chemiluminescent assays. VDD prevalence ranged from 50% to 70%. In three studies, VDD was significantly associated with PTB (adjusted ORs: 2.36–2.89); one showed attenuation after adjusting for BMI and comorbidities. Studies using <30 ng/mL as a cut-off identified more women as deficient and found stronger associations than those using <20 ng/mL. Adjustment for seasonality was inconsistent, and none accounted for diet, sun protective behaviours or supplementation.

The evidence provides preliminary yet consistent support for an association between maternal VDD and increased PTB risk in Black women. Interpretation is complicated by the lack of ethnically stratified vitamin D guidelines and inconsistent deficiency thresholds. Standardised definitions, improved confounder control, and population-specific antenatal supplementation recommendations are needed to reduce racial disparities in PTB outcomes.

Females remain underrepresented in sport and exercise research(1), and studies examining menstrual health in in conjunction with nutritional behaviours are limited. Evidence indicates that many female athletes have suboptimal dietary intake and diet quality and report disordered eating behaviours(2), yet the interrelations among these factors and menstrual health across sporting levels are not well characterised. Therefore, this study has two aims. Firstly, to identify associations existing between menstrual health and eating behaviour in female athletes and, secondly, to explore perceptions of this group regarding the impact of menstrual health on athletic performance.

An exploratory cross-sectional online survey ( was disseminated during April and May 2024 (ethical approval Ref: LRU/DP-23/24-41676). UK or Republic of Ireland (ROI) residents, ≥18 years old, who trained and/or competed as an athlete prior to and/or during pregnancy within the last eight years were eligible. Demographic characteristics, menstrual health and cycle symptom frequency, disordered eating behaviour (measured by an adapted Eating disorders Screen for Primary Care(3)) and fruit and vegetable intake were collected and statistically analysed by descriptive statistics, ANOVA and Pearson correlations (significance indicated by p < 0.05) using IBM SPSS. Content analysis was used to interpret participants open-response perspectives on the impact of menstrual health on athletic training and performance.https://doi.org/10.17605/OSF.IO/NCSZK

One hundred and sixty athletes were included in this analysis (88.8% UK; 11.2% ROI), with a mean age of 35.1 years ±3.7. Fifty-four (33.8%) trained at national level or above. In relation to their menstrual health, only 33.1% of athletes reported having regular periods. Athletes reported experiencing pre-menstrual symptoms often or always, including pain (32.5%), bloating (45.1%), mood changes (42.6%), cravings (33.8%), and gastrointestinal symptoms (36.3%). Regarding eating behaviours, daily portions of fruit and vegetables were 3.0 ±1.4 and 3.4 ±1.3, respectively. Secret eating was reported by forty-three (26.9%) participants, and fifty-five (34.4%) were dissatisfied with their eating patterns. One hundred and twenty-four (77.5%) reported their self-perception was influenced by their weight. Exploring the interrelations between menstrual health and eating behaviours, no associations were found between high-frequency symptoms and diet quality or differences between diet quality and athlete level. A significant positive correlation was found between high-frequency menstrual symptoms and disordered eating scores (r=0.25, p=0.001). Athletes perceived cramps, pain, GI discomfort, motivation and fatigue as negatively influencing their training.

This study highlighted that a minority of athletes report regular periods, whilst experiencing a range of menstrual symptoms that they perceive influence their training. Although no relationship was found between menstrual health and diet quality, the association between high-frequency symptoms and disordered eating behaviours highlights a potential vulnerability among female athletes. This underscores the need for greater attention to the intersection of menstrual health, nutrition, and psychological well-being in athlete care and policy frameworks.

The relationship of omega-6 polyunsaturated fatty acids (PUFAs), especially linoleic acid (LA), with adiposity remains uncertain(1). Small-scale human clinical trials suggest that a greater dietary LA intake may favourably influence body composition(1–2), but evidence from observational studies have been mixed(1, 3–4). In addition, limited observational research has evaluated changes over time, as opposed to cross-sectional relationships(4). To address these gaps in knowledge, we examined the associations of circulating LA, non-LA omega-6, and total omega-6 PUFAs with adiposity outcomes in the UK Biobank.

Our analysis were conducted in the UK Biobank. Using multivariable linear models, we evaluated cross-sectional and longitudinal associations between omega-6 fatty acid levels (total omega-6, LA, and non-LA omega-6 [defined as total omega-6 minus LA)] and waist circumference (WC), weight, and whole-body fat mass (FM). FA levels were determined by nuclear magnetic resonance and assessed as per interquintile range (90th – 10th percentile) and by quintiles. Models were adjusted for potential confounders, including relevant demographics, lifestyle and medical history. Interaction terms were evaluated in separate models to test for potential age or sex modification of the LA–outcome relationships.

We evaluated a total of 272,587 individuals for the cross-sectional analysis and 58,335 individuals for the longitudinal analysis. Nearly half were female, most were Caucasian, and with just about half reporting a college education. Cross-sectionally, higher circulating LA was inversely associated with WC, weight, and FM. Individuals in the highest quintile of LA had significantly smaller WC [–11.04 (–11.17, –10.91) cm], lower weight [–11.77 (–11.92, –11.62) kg], and lower FM [–7.87 (–7.97, –7.77) kg] vs. individuals in the lowest quintile. Associations for total omega-6 generally mirrored those of LA. Conversely, non-LA omega-6 was positively associated with WC when comparing the highest to lowest quintile [1.46 (1.32, 1.61) cm], weight [2.41 (2.25, 2.58) kg], and FM [1.81 (1.69, 1.92) kg]. Longitudinal analyses largely corroborate these findings, with average annual changes in WC, weight, and FM inversely associated with LA and positively associated with non-LA omega-6. Age- and sex-stratified analyses revealed heterogeneity, with stronger inverse associations for younger individuals and women (all p<0.001).

We found that higher circulating LA, but not non-LA omega-6, were consistently linked to a lower WC, weight, and FM in both cross-sectional and longitudinal analyses. Our results lend support to current dietary recommendations to promote LA-rich oils. Divergent associations between LA and non-LA omega-6 suggest that omega-6 PUFAs should not be treated as a homogenous group. Further investigations are therefore needed to clarify the distinct health effects of individual non-LA omega-6.

Our recent systematic review of intervention studies showed little evidence that the manipulation of the energy density of a snack affected key eating behaviour outcomes (e.g., hunger), though some limited evidence showed that higher energy density (HED) snacking resulted in higher satiety(1). One possibility, therefore, is that the energy density of a snacking episode offers a potential target for health intervention. We explored this by combining high energy dense (HED) foods and low energy dense (LED) foods to create a reduced energy density single snacking episode.

Two online studies utilising conjoint analysis and food photography were implemented to identify ideal combinations of food and the preferred ratios of low-to-high energy dense foods within each snack. These results alongside practical considerations allowed identification of a favoured combination of mini-cookies and strawberry slices, leading to a ‘zone of interest’ being developed where the energy density of the snacking episode was reduced but satisfaction remained adequate. This zone of interest consisted of four mini cookies and two strawberry slices and three mini cookies and three strawberry slices. A 3-day in person lab study was run where participants (n = 32) consumed one of the three snacking episodes on each of the study test days: 6 mini cookies (5.5 kcal/g), four mini cookies and two strawberry slices (3.78 kcal/g), and three mini cookies and three strawberry slices (2.92 kcal/g). Participants were asked to rate (100mm Visual Analogue Scales) eating behaviour outcomes, including satisfaction, hunger, and fullness immediately post-consumption, as well as 1, 2, and 3 hours after each study day.

Preliminary Linear Mixed Model analysis revealed that the energy density of the snacking episode (condition) had no significant impact on satisfaction (6 mini-cookies: M = 70.94 (SD = 19.69), 4 mini-cookies and 2 strawberry slices: M = 65.93 (SD = 25.07), 3 mini-cookies and 3 strawberry slices: M = 68.47 (SD = 24.37); p = 0.949), or other eating behaviour outcomes including fullness, hunger, desire to eat, or liking (p < 0.05).

These results increase our understanding of satisfaction and snacking episodes, creating the foundations to explore how combining HED and LED foods could lead to the development of reduced energy density, satisfying snacking episodes.

Agouti-related peptide (AgRP) neurons in the hypothalamus are key regulators of feeding behaviour and energy balance(1,2). Emerging evidence indicates that these circuits also influence higher-order cognitive processes through their modulation of hippocampal GABAergic networks(3,4). Disruptions in such metabolic–cognitive interactions are relevant to neurodegenerative conditions, particularly Alzheimer’s disease(5). Clarifying these mechanisms requires integrating next-generation neurotechnologies into the field of nutritional neuroscience(6,7). The aim of this study is to investigate how activation of AgRP neurons modulates hippocampal activity and cognitive performance, thereby elucidating the neural mechanisms linking nutritional state and memory processes.

We utilised AgRP-Cre × Vgat-Flp double transgenic mice to examine how AgRP neuronal activity impacts hippocampal function and cognition. Recombinant adeno-associated viral vectors carrying chemogenetic constructs (hM3Dq DREADDs) were injected into the arcuate nucleus to selectively activate AgRP neurons, while calcium sensors (GCaMP6) were introduced into the dentate gyrus. To manipulate neuronal activity, Deschloroclozapine (DCZ) was delivered intraperitoneally following chemogenetic receptor expression. Fluorescent viral tracers were used to visualise AgRP neuronal projections to their downstream targets. In parallel, fibre photometry is being employed during the Novel Object Recognition task to capture calcium dynamics in real time and relate these signals directly to memory performance. Parallel feeding assays were performed to assess the interface between energy balance and cognition.

Fibre photometry analyses revealed no statistically significant difference in calcium signal amplitude between the DCZ-treated (AgRP-activated) and saline control groups. However, the DCZ group showed a mild upward trend in mean z-score values, indicating a potentialincrease in hippocampal activity following AgRP neuron activation. Although individual animals exhibited variable signal patterns, some displayed transient increases in calcium fluorescence during object exploration. These findings suggest that AgRP activation may subtly modulate hippocampal network activity, though larger cohorts are required to confirm this effect.

While AgRP activation did not elicit a significant change in hippocampal calcium activity, the observed trend points to a possible modulatory link between hypothalamic hunger circuits and hippocampal function. These preliminary results emphasise the importance of integrating chemogenetic and fibre photometry methods to uncover subtle neural mechanisms that couple nutritional state and cognition.

Pulmonary valve replacement may be required for patients with pulmonary valve disease. Exertional symptoms related to cardiovascular disease are an indication for pulmonary valve replacement; however, quantification of symptom improvement postoperatively is challenging, and previous studies have yielded mixed data. Accelerometry has the potential to remotely monitor changes in exercise tolerance following pulmonary valve replacement.

Individuals (n = 18) age >13 years scheduled for catheter-based or surgical pulmonary valve replacement were prospectively enrolled. Participants were instructed to wear two Link GT9X accelerometers, placed on dominant wrist and one ankle, for seven days and nights before pulmonary valve replacement and again 3–6 months after the procedure.

The cohort’s median age was 26.5 [16.0, 35.0] years old. Compliance of both wrist and ankle accelerometers had a median of 96% or greater at both timepoints suggesting adequate participation. Accelerometry showed stability between participants. Quantitative analysis using pre-and post-pulmonary valve replacement accelerometer-derived measures yielded no significant differences. There was a significant decrease in the average score for items “Shortness of Breath with Strenuous Activity,” “Extent Symptoms Impact Daily Activities,” and “Challenges with Activities of Daily Living.” Furthermore, all 9 individuals with baseline exertional intolerance had resolution of symptom in postoperative assessment.

Reliability of accelerometer-derived activity measurements supports usage of physical accelerometry as a remote outcome measure to reduce patient burden for onsite assessment. Mixed qualitative versus quantitative improvement in physical activity tolerance observed in this study aligns with previous studies on variable improvement in exercise tolerance following pulmonary valve replacement. This discrepancy suggests the need for a different quantitative mechanism to measure benefit.

While plant-based diets are generally considered more sustainable(1), their greenhouse gas emissions (GHGE) may vary according to the diversity and type of plant foods consumed. There is limited evidence on the contribution of plant food diversity (PFD) to GHGE in population-based studies. This study examined differences in total GHGE across PFD tertiles, and differences in total plant and plant group diversity across GHGE tertiles.

This cross-sectional analysis used dietary data from 648 UK adults in the National Diet and Nutrition Survey (NDNS) Year 9 (2016-2017). Participants completed four-day interviewer-checked food diaries. Plant-based ingredients from composite dishes were disaggregated and were categorized into eight plant food groups. PFD was assessed as the total count of unique plant food items consumed over four days. GHGE (gCO2-eq) represented four-day totals and were estimated by multiplying ingredient weights from disaggregated NDNS food codes to emission factors from life-cycle assessment sources(2). ANOVA and ANCOVA tests were performed, with Bonferroni post hoc tests, across five models with sequential confounder adjustment, to compare differences in (a) total GHGE across PFD tertiles and (b) total and plant group diversity across GHGE tertiles.

Participants in the high PFD group had higher total GHGE than those in the moderate and low groups in the unadjusted and demographic-adjusted model (unadjusted model means [SD] low: 3,101.5 [1,230.6]; moderate: 3,707.0 [1,166.9]; high: 3,987.5 [1,159.3] gCO2-eq ; p<0.01); post-hoc test confirmed significant differences across all pairwise comparisons in these two models (p<0.05). Differences were no longer significant after further covariate adjustment. There was a significant difference in total PFD across GHGE groups in the fully adjusted model (mean [SD]; low: 31.8 [11.8], moderate: 34.6 [9.7], high 34.9 [12.2] diversity counts; p=0.03). Pairwise comparisons showed a significantly higher total PFD in the moderate GHGE group, compared to the low group (p=0.03). Grains and fats/oils diversity were significantly different across GHGE groups in all models (all p≤0.01), with significantly higher plant group diversity in the moderate GHGE group, compared to low group (all p<0.05). Higher vegetable diversity was consistently shown in the high GHGE group, compared to both the low and moderate GHGE groups (p<0.05).

Differences in total GHGE across PFD groups were not significant after adjusting for dietary and lifestyle factors, suggesting that these variables may better explain variations in total GHGE. After full adjustment, vegetable diversity was higher in the high GHGE group, whereas total PFD, grains and fats/oils diversity were only higher in moderate vs low GHGE groups. Overall, these findings highlight that not all plant food groups have the same environmental impact, and the importance of including confounding factors in GHGE assessment. Future research should explore the potential of substituting higher-emission plant foods with lower-emission alternatives.

Yellow peas (YP), chickpeas (CP), and fava beans (FB) are staple legumes rich in iron, offering a potential dietary source of this essential mineral(1). However, due to anti-nutritional factors such as phytates, the bioavailability of iron in these legumes is limited(2). Cooking processes, such as boiling, may improve iron bioaccessibility by breaking down these inhibitors, making iron more readily absorbable(3). This study aims to assess iron bioaccessibility from YP, CP, and FB after boiling, exploring whether cooking can enhance their nutritional contribution. By investigating the effects of boiling on these legumes, this research seeks to provide insights on a food preparation method that can naturally improve dietary iron absorption.

Commercially bought samples of each legume (100 g) were boiled in 1 L of water for 30 minutes using a pressure cooker (80kPa). Samples were freeze-dried then ground into powder. The mineral content of all samples was analysed using inductively coupled plasma optical emission spectrometry (ICP-OES). Phytic acid levels in the samples were quantified using the Megazyme kit. Iron bioaccessibility was assessed via ICP-OES following a simulated in vitro digestion. Data are the mean ± SEM from 3 independent experiments, analysed using One-way ANOVA and Dunnett’s test.

The iron content was reduced significantly (P<0.0001) in all three legumes after boiling. After in vitro digestion, the iron bioaccessibility decreased in all three legumes compared with the raw foods: YP, raw 56.6 ± 1.1%, boiled 6.3 ± 0.3%; CP, raw 33.2 ± 1.5%, boiled 18.3 ± 0.9%; FB, 83.3 ± 0.8% to 23.4 ± 2.3%.However, , phytic acid content was significantly reduced (P<0.0001) after the boiling in all three legumes.

Boiling significantly reduces both the iron content and bioaccessibility in the legumes. This suggests that conventional boiling may lead to leaching of iron into the cooking water potentially diminishing its nutritional value. However, boiling was also found to induce thermal degradation of phytic acid in the legumes, thereby significantly reducing its content. These results highlight a potential trade-off between a vital cooking method and the preservation of essential minerals in legumes. By optimizing cooking techniques to minimize nutrient loss, it may be possible to enhance iron retention and bioaccessibility in these dietary staples. Therefore, further investigation into alternative cooking methods is warranted to maximize the nutritional benefits of legumes in human diets.