Dairy foods are a rich source of dietary branched-chain amino acids (BCAA), essential for muscle protein synthesis and cellular signalling. However, emerging evidence suggests that chronically elevated fasting plasma BCAA concentrations in humans is associated with insulin resistance, and increased risk of type 2 diabetes(1) and can be influenced by dietary fat intake and composition(2). Higher BCAA concentrations have also been observed in individuals with greater body mass index (BMI)(3) and in males compared to females(4). However, much of the evidence is from cross-sectional studies and little is known about the effects of dietary BCAA intake on circulating concentrations. This secondary analysis of the RESET (REplacement of SaturatEd fat in dairy on Total cholesterol) study(5) aimed to determine whether increasing dairy intake and/or modification of the fatty acid (FA) composition of dairy products in the diet affects fasting plasma BCAA concentrations in adults at moderate cardiovascular disease (CVD) risk.

The RESET study was a double-blind, randomised, controlled, cross-over trial that investigated the cardiometabolic effects of partially replacing saturated fatty acids (SFA) with monounsaturated fatty acids (MUFA) in dairy products using a food-chain approach. Fifty-four adults (mean ± SEM age: 52 ± 3 years; BMI: 25.8 ± 0.5 kg/m2; 57% male) consumed two isoenergetic, high-fat, high-dairy diets for 12 weeks each: control (19% total energy (TE) SFA, 11% TE MUFA) and modified (16% TE SFA, 14% TE MUFA), separated by an 8-week washout. Total fasting plasma BCAA concentrations (sum of leucine, isoleucine and valine) were quantified using NMR (Nightingale Health Ltd.) in samples collected at the beginning and end of each dairy intervention. A linear mixed model was used to assess the effects of diet, time (pre- vs post-intervention), and their interaction (diet x time) on fasting plasma BCAA, with adjustments for age, sex, intervention order and BMI category (normal weight: 18.5-24.9 kg/m2 compared to overweight/obese: ≥25 kg/m2). Associations with insulin and glucose concentrations were also explored.

There was no significant effect of diet (p=0.267), time (p=0.758), diet x time interaction (p=0.268), insulin (p=0.504) or glucose (p=0.560) on total fasting plasma BCAA concentrations. Sex and BMI category, however, were significant determinants, independent of increased dairy intake or altered FA composition. Males had higher BCAA concentrations than females (p<0.001), and participants classified as overweight/obese had greater concentrations than those in the normal weight category (p=0.003). No effects of age or intervention order were observed.

These findings suggest that longer-term increases in dairy intake or modification of dairy FA composition did not influence total fasting plasma BCAA concentrations in adults at moderate CVD risk. Instead, total fasting plasma BCAA were more strongly associated with inherent characteristics such as sex and BMI, in line with previous research.

The American Diabetes Association states that optimal glycaemic management for adults is characterised by a glycated haemoglobin (HbA1c) level of less than 7%(1). HbA1c is suitable for reflecting glycaemic control from the previous two or three months, and a decrease of 1% in HbA1c levels was associated with a 21% decrease in diabetes-related mortality, a 14% reduction in the incidence of myocardial infarction, and a 37% decrease in microvascular complications(2). According to the National Health Survey 2016-17, 1,747,100 people in Chile lived with diabetes mellitus, 55.4% of whom had poor glycaemic control, defined as an HbA1c level above 7%(3). Nevertheless, no studies have assessed the prevalence of poor glycaemic control in regions of Chile. This study aimed to determine the prevalence of poor glycaemic control in subjects with type 2 diabetes mellitus (T2D) from Copiapó, Atacama Region (Chile).

A cross-sectional analysis was carried out within the CODIACO cohort in 2023. This study included 118 subjects, both men and women, aged 30 to 65 years, presenting with T2D and attending Primary Health Care Centres (PHCCs) in Copiapó. Pregnant or breastfeeding women were excluded from the study, as well as patients with diabetic neuropathy, nephropathy, cancer, or serious infectious or inflammatory conditions. Sociodemographic data were collected, and HbA1c levels were measured using High-Performance Liquid Chromatography, the “gold standard” method for this biomarker. HbA1c levels of 7% or higher were considered “poor glycaemic control”. Continuous variables were expressed as median and interquartile range, while qualitative variables were presented as absolute and relative frequency. Standard statistical tests were used to make comparisons by sex. A p-value lower than 0.05 was deemed statistically significant. Data were analysed using SPSS software. The Scientific Ethics Committee at the University of Atacama approved the CODIACO study. Funding was provided by FONDECYT 11180794 and DIUDA 88213R5.

The participants, 76 of whom were female and 42 of whom were male, were 59.0 (52.5 - 63.0) years old. The HbA1c levels were 7.4% (6.5 - 9.2) for females and 7.3% (6.6 - 8.0) for males (p = 0.759). Regarding the prevalence of poor glycaemic control, it was observed that 57.6% of subjects had HbA1c levels above 7%. The prevalence of poor glycaemic control was 55.3% in females and 61.9% in males. However, no statistically significant differences were observed between the groups (p = 0.485).

To the best of our knowledge, this is the first study to investigate the prevalence of poor glycemic control in the diabetic population of northern Chile. Our findings showed an elevated prevalence of poor glycemic control in this population, even higher than what is reported nationwide. Further research is required to verify these results and explore their source in greater detail.

Self-reported dietary assessments have long been a limiting factor in advancing the field of precision nutrition. This is due to challenges such as unrecorded eating episodes, recall bias and portion-size estimation errors(1). We developed a system using customised wearable cameras and reasoning-enabled large vision–language models (LVLMs) to create a fully automated pipeline facilitating scalable and objective dietary assessment. Beyond reducing user burden, passive capture can record brief or opportunistic eating episodes that are typically missed, while the use of LVLMs improves identification across heterogeneous contexts. However, the feasibility, privacy safeguards, and quantitative performance of such systems remain underexplored. This study aims to evaluate the LVLM-enabled passive system’s performance in real-world deployments, focusing on its ability to accurately capture and analyze dietary intake.

A feasibility study was conducted at two centres, Hammersmith Hospital and the University of Reading(2), where thirty UK participants wore customised cameras side-mounted on glasses (STM32 microcontroller; 128-GB SD card; rechargeable) throughout waking hours whilst consuming two highly-controlled, standardised diets; one of which was compliant with UK healthy eating guidelines and the other was not. Each diet was consumed over four study days, during which participants remained in the facility and consumed meals provided by the study team. The model outputs were benchmarked against a dietitian-verified reference menu and the weights of food portions consumed. The preprocessing pipeline was first applied to blur faces and screens in captured images for privacy protection. The LVLM-based pipeline then performed three tasks: (i) extracting eating episodes; (ii) recognising food items across heterogeneous settings; and (iii) context-aware portion-size estimation, using cues from containers, utensils, and hands to mitigate monocular visual scale ambiguity(3). Any eating sessions lacking captured images were excluded from subsequent analyses.

Data passively captured with wearable cameras from 30 participants (Hammersmith, n=15; Reading, n=15) over eight study days yielded 2.08 million raw images at Hammersmith and 2.15 million at Reading. After privacy filtering and removal of redundant frames, 0.49% and 0.46% of images were retained from each site, respectively. Overall, food-item recall from passively captured imagery was 82% (95% CI 81–84%). Portion-size estimation showed a mean absolute error of 44.7 g (95% CI 42.2–47.3 g) for food items and 70.4 mL (95% CI 67.4–73.4 mL) for beverages against weighed consumed portions.

This feasibility study provides foundational evidence for LVLM-enabled, passive, camera-based dietary monitoring and supports progression to real-world deployment. These feasibility results support further multi-site validation, inclusion of metrics beyond recall (e.g., energy and macronutrient assessment), and assessment of performance across settings (home vs out-of-home) and subgroups to capture nutrient intake at population-level and enhance precision nutrition approaches.

Alongside increasing consumer demand for plant-based supplements to support health and nutrition(1) there is growing interest in exploring the potential of underutilised edible plants such as nettles (‘Urtica Dioica’) owing to their nutritional and environmental benefits(2). Traditionally used for health and nutrition, nettles contain vitamins and minerals, protecting against cardiovascular disease, allergies and rhematic conditions(2, 3) and are therefore of interest to the supplement market. However, there is inadequate understanding of consumer preferences for products and supplements containing nettles. This pre-registered study aimed to explore the effect of varying levels of five attributes, namely product description, traditional use, nutrition, price and sustainability on consumer decisions for a nettle-based powder supplement amongst UK consumers. We hypothesised that price would have the highest relative importance scores overall.

The final sample comprised 605 participants (Female = 49.4%; Age, M= 42.63 years, SD = 16.00) who completed an online choice-based conjoint (CBC) task. First, participants were presented with information about nettles and the powder supplement (e.g., edible native plant, spray drying process used to develop the powder) alongside a photo of the powder. Second, participants were randomly assigned to an independent block of choice sets to explore preferences for the nettle-based powder supplement. Each set consisted of three combined product profiles which included the five attribute categories but varied by attribute level. Participants were asked to select their preferred combination of characteristics. Preferences for carrier ingredients and familiarity with nettle consumption were also explored.

Supporting our hypothesis, price was the most influential attribute (44.3%), followed by nutritional claim (30.8%) and product description (11.8%). Whereas sustainability (7.7%) and traditional uses (5.4%) were the least influential attributes of nettle-based supplements. The conjoint model fit was strong, with a McFadden’s pseudo-R2. = 69.7%. Part-worth utilities showed a preference for lower price points, and nutritional claims based on protein and fibre content were more appealing to participants. Across four carrier ingredient choices (Pea protein, potato starch, maltodextrin and gum arabic), pea protein was most preferred by consumers and gum arabic was least preferred. Choices were primarily based on perceived naturalness, familiarity, and healthiness.

UK consumers are mostly unfamiliar with nettle consumption, potentially accounting for the lack of appeal of messaging around traditional use and sustainability in this study. Instead, consumers prefer general and likely familiar (or trending) nutritional claims. A strong preference for pea protein as a carrier ingredient was found and therefore pairing nettles as an unfamiliar ingredient with a carrier which has high consumer appeal may serve to increase consumer interest in a nettle-based supplement.

Vitamin D deficiency is a major UK public health concern, affecting 4-23% of the population(1). Natural dietary sources are limited, and without mandatory fortification, the vitamin D content of foods is variable by product and brand(2). Dietary interventions could inform fortification policy, but no research has explored a whole-diet, household-level approach for vitamin D fortification(3). This study aimed to test the feasibility of a vitamin D (bio)fortified shopping basket in influencing intake and to assess the practicality of methods for a future large-scale intervention.

This one-week feasibility study recruited five diverse households using the Tesco Five Families segmentation model:(1) young adults (20–40y) without children,(2) older adults (40–60y) without children,(3) young families (all children <10y),(4) older families (≥1 child >10y), and(5) pensioners (>60y, no children at home). Consenting households were randomly assigned to receive either a vitamin D (bio)fortified basket (n=3) containing 17 foods naturally rich in, or (bio)fortified with, vitamin D (e.g., ready-to-eat cereals, eggs, yogurt, milk, bread, salmon, sardines) or a matched control basket (n=2) with naturally lower sources of vitamin D (e.g. cod, ham) or unfortified equivalents. Participants were asked to replace their usual foods with the study foods. Baseline and endpoint measures included demographics, anthropometry and a validated vitamin D FFQ(4). The views and acceptability of study foods were assessed quantitatively (rating: 1=extremely dislike>10=extremely like) and qualitatively (interviews). Views on the study methods, willingness to purchase vitamin D-fortified foods and interest in participating in a larger study were also obtained.

Twelve participants (intervention n=7/control n=5; ages 4–70y) included one child, one adolescent, and ten adults with equal gender distribution. All were omnivores/pescatarians. Compliance to the study diet was good and most households integrated study foods into routines with ease. Vitamin D intake increased in those from the intervention group (3.2±1.5 to 18.1±8.1 µg/d; p<0.001) but not in controls (6.4±6.0 to 4.3±3.9 µg/d; p=0.095). Acceptability of study foods in the control basket were rated higher than those in the intervention basket (8.5 vs 6.7 out of 10, respectively), mainly driven by participants who didn’t like oily fish. Price was described as a consideration in the willingness to purchase fortified foods. All but one household were willing to join a larger study, with blood sampling cited as the reason for refusal.

Overall, study methods were well received and demonstrated feasibility. Study foods were generally well accepted, with lower scores largely reflecting personal food preference. Replacing unpopular fish products, tailoring baskets for households with/without children, and addressing blood sampling concerns could be considered as refinements to the protocol. This pilot provides assurances in regards the proposed study approach and guidance for optimising a larger intervention to improve vitamin D intake.

Flavan-3-ols are an important subclass of (poly)phenols widely present in plant foods and beverages, occurring as monomers and oligomers (proanthocyanidins)(1). Although databases such as US Department of Agriculture (USDA) and Phenol-Explorer (PE) report flavan-3-ol composition for some foods and beverages, these data are often based on unvalidated methods, and many commonly consumed foods and beverages remain uncharacterised. An AOAC-validated method has been applied to quantify flavan-3-ols in cocoa products(2), but it has not been used across broader food categories. Given that daily intakes of 400-600 mg flavan-3-ols are associated with cardiovascular benefits(3), accurate quantification is essential for assessing health outcomes and dietary recommendations. This study aims to provide the first comprehensive quantification of flavan-3-ols across a wide range of foods and beverages commonly available in UK supermarkets.

A total of 131 food samples and 38 cocoa products were selected based on the flavan-3-ol content reported in the USDA and PE databases and purchased from UK supermarkets. Samples were desiccated and/or defatted, then extracted using the AWAA system (acetone:water:acetic acid = 70:29.5:0.5, v/v/v). Food and beverage extracts were purified using Strata SCX cartridges (55 μm, 70 Å, 500 mg/3 mL). Flavan-3-ols were quantified by Ultra-High-Performance-Liquid-Chromatography coupled with Fluorescence Detector (UHPLC-FLD). Calibration and quantification were performed using cocoa flavan-3-ol extracts with different degrees of polymerisation (DP) obtained from the National Institute of Standards and Technology (NIST). The optimised methodology was validated, in terms of linearity, selectivity, accuracy, precision, and low analyte levels.

Flavan-3-ols were quantifiable in 75 of 131 food and beverage samples and in 34 of 38 cocoa products. Green tea showed the highest total flavan-3-ol content (2969 ± 106 mg/100 g fresh weight). Only 7 of 22 tested vegetables contained quantifiable flavan-3-ol monomers. Flavan-3-ols were detected in most fruits, nuts, seeds, and both non-alcoholic and alcoholic beverages. Tea, cocoa products, berries, and stone fruits were rich in flavan-3-ols, while fruit sauces, jams, and conserve contained negligible or trace amounts. All dark chocolates (n = 7) and most cocoa powders (n = 4) contained flavan-3-ols with DP1-DP7; no flavan-3-ols were detected in 3 out of the 4 white chocolates tested, while milk chocolates showed variable profiles. A strong positive correlation (r = 0.80) was observed between cocoa solids content and total flavan-3-ol concentration. The method showed good selectivity for all cocoa products and most samples, with good linearity, precision, and stability.

This study represents the first comprehensive analysis of flavan-3-ols across a wide range of foods and beverages commonly available in UK supermarkets. These findings highlight the need for more accurate estimations of dietary intake to better evaluate health effects and support evidence-based recommendations.

School meals in Britain were originally introduced in the early 1900s to combat malnourishment of the destitute. Formal nutritional standards were introduced in 1941, abolished in the 1980s to cut public expenditure and later reintroduced in the early 2000s with the latest update occurring in 2014(1). Presently little is known about how the nutritional contents of school meals have changed since being introduced. The present study aims to explore how the nutritional composition of school meals has evolved over time.

Historical records of school meal menu plans and recipes were sourced from catering companies and museums for the 1940s-1970s and 2000s-2020s. No records were sourced for the 1980s and 1990s thus these decades were omitted from this analysis. Three average weeks of menus (n= 15 meals) were chosen per decade to provide a snapshot of typical meals served at that time. Corresponding editions of McCance and Widdowson’s ‘The Composition of Foods’ were utilised to calculate the nutritional composition of composite meals for each decade(2). One-way ANOVA analyses with a Tukey correction to p-values were performed to examine differences in mean nutrients (per 100g) between decades using R(3). For all tests, significance was determined at P< 0.05.

Portion sizes have reduced significantly from the 1940s (mean=588.91g (SEM= 28.01)) to present day (337.4g(23.45)) alongside reduced kilocalories (1940s: 997.71kcal(30.30); 2020s: 540.94kcal (31.08)). Despite substantial changes in the foods typically provided, mean nutrient content has remained relatively stable over time for most nutrients. Folate contents per 100g increased three-fold over the period from the 1960s (5.04µg(1.11), 1970s: 12.58µg(1.48), 2000s: 15.44µg(1.41), 2010s: 11.96µg(0.80), 2020s: 17.46µg(1.10)). Thiamin contents increased in the 2020s (0.16mg(0.03)) in comparison to the previous 4 decades (1960s: 0.08mg(0.004), 1970s: 0.08mg(0.005), 2000s: 0.10mg(0.01), 2010s: 0.10mg(0.01)). Zinc content fell sharply between the 1970s (1mg(0.09)) and proceeding decades (2000s: 0.55mg(0.05), 2010s: 0.58mg(0.07), 2020s: 0.57mg(0.05)). Although not significant, sodium contents of meals per 100g showed a general decline over time (1940s: 268.93mg(29.8), 1960s: 242.63mg(29.88), 2000s: 218.62mg(39.43), 2020s: 119.44mg(14.09)). Contents of key nutrients including vitamins B12, D, and C, calcium, magnesium and iodine remained relatively stable over the decades.

Changes in nutrient composition of school meals were driven mainly by reducing portion size between the 1940s and 1970s. Energy density and nutritional composition per 100g have been relatively stable over the period, although folate and thiamin have increased and zinc decreased. These reductions correspond with the reduction in poverty post-war, increasing sedentary lifestyles and concerns over rising prevalence of childhood obesity. Due to lack of records during the 1980s and 1990s, analysis on the nutritional contents of school meals when nutritional standards were removed was not possible. The changes in folate and zinc warrant further future investigation but could potentially be due to inclusion of differing foods over time.

Menstrual cycle-related symptoms vary in type and severity, and can influence daily functioning, including dietary behaviours(1). For female athletes, nutrition is crucial for performance and recovery(2), and fluctuations can have significant implications. While previous research has explored how the menstrual cycle impacts general health and behaviour(3), less is known about its influence on dietary patterns. This study aimed to explore how athletes across different calibres of competition perceive the impact of menstrual cycle-related symptoms on their dietary behaviours and the support available to manage these effects within their sport.

A qualitative interview study was conducted using a pragmatic and interpretivist approach. One-to-one online semi-structured interviews were conducted with female athletes, aged 16-49 years (WHO reproductive age range), residing in the United Kingdom (UK) or Republic of Ireland and actively training/competing in sport. Convenience and snowball sampling was employed. Interviews were audio-recorded and transcribed verbatim. Reflexive Thematic Analysis was conducted; preliminary findings are presented. Ethical approval was granted by King’s College London Research Ethics Board (LRS-24/25-48790).

Sixteen female athletes (mean age 26.3 ± 4.67 years) participated in the interviews to date. Participants were UK based, the majority were white (75%), and from endurance sports (43.8%), highly trained/national level (43.8%), and had regular periods (62.5%). Three preliminary themes were generated; 1) “Copy and pasted from the men’s team” – Gaps in menstrual and nutritional education; 2) The inconsistent influence of symptoms on eating behaviours; 3) “You just get on with it” – Cultural pressures and the silence around menstrual health. They highlighted across all calibres of competition there is a lack of structured, female specific education on menstruation and nutrition within a sporting context. Their training and nutrition advice was based on the male body. This led to stigma, confusion and sometimes unhealthy eating behaviours such as under-fuelling. Participants suggested symptoms influenced appetite and eating behaviour; however, effects varied, some athletes reported increased appetite or cravings, while others experienced reduced intake. Cultural barriers in sport were perceived as obstacles to optimising nutrition around the cycle. Many athletes described experiences where menstrual symptoms were overlooked, dismissed, or even ridiculed, with training expected to continue as normal, regardless of how they felt, there were no adjustments, they just had to “push through, push harder.”

This study highlights the pervasive lack of support for female athletes, that their training and nutrition is still based on a male body. The athletes believe their symptoms affect their dietary intake and their training and are not supported to manage this. A lack of education may be contributing to under fuelling additionally in this population. These findings highlight the need for more open conversations and structured education around menstrual health and nutrition across all levels in sport; organisations, coaches, and athletes.

According to estimates by the International Diabetes Federation (IDF), 589 million adults aged 20-79 years worldwide (11.1%) had diabetes mellitus (DM) in 2024(1). Chile exhibited the second-highest prevalence of DM in South America, with 13.0% of the population affected(1). One risk factor affecting the management and prognosis of type 2 diabetes mellitus (T2DM) is the presence of mental health difficulties(2). A study estimated that, in 2025, 13.0% of the Chilean population experienced depression symptoms, and 25.8% anxiety(3), while the prevalence of stress symptoms in the post-pandemic period was 57.0%(4). Nonetheless, little information is available regarding mental health in individuals with T2DM in this region. The objective of this study was to determine the prevalence of depression, stress, and anxiety symptoms in subjects with T2DM from Copiapo (Chile).

A cross-sectional study was conducted in 116 T2DM patients, between 30-65 years old, from the CODIACO cohort. Pregnant or lactating women, as well as subjects with diabetic neuropathy or nephropathy, cancer, or severe inflammatory or infectious diseases, were excluded from the study. Depression, stress, and anxiety levels were measured using the Chile-validated DASS-21 questionnaire(5). Each domain was classified into five severity levels: normal, mild, moderate, severe, or extremely severe. The results are shown as percentages or medians with interquartile ranges and were analysed using standard statistical methods. Data were analysed using SPSS software. The Scientific Research Ethics Committee of the University of Atacama approved this investigation. The project has been funded by FONDECYT 11180794 and DIUDA 88231R13.

The sample included 74 women (63.8%) and 42 men (36.2%), with a median age of 59 (51.5 - 63.0) years. The prevalence of depressive symptoms was found to be 37.9% (mild 6.9%, moderate 18.1%, severe, 3.4%, and extremely severe 9.5%); of stress symptoms, 36.2% (mild 9.5%, moderate 12.9%, severe, 7.8%, and extremely severe 6.0%); of anxiety symptoms, 48.3% (mild 11.2%, moderate 11.2%, severe, 11.2%, and extremely severe 14.7%). Severe and extremely severe symptoms of these mental health problems were more common in women across all domains, though the differences were not statistically significant.

This study showed that over one-third of individuals with T2DM in Copiapo exhibited depression symptoms, which is almost triple the prevalence of the general Chilean population (13.0%). Furthermore, the prevalence of anxiety symptoms in our study was nearly half of the individuals, twice as much as in the general Chilean population (25.8%). In addition, stress symptoms were observed in over one-third of individuals with T2DM in Copiapo, though this figure is slightly lower than the prevalence observed in Chile following the global COVID-19 pandemic (57.0%). Further studies are required to investigate the reasons behind the elevated prevalence of mental health complications within the diabetic population.

Food systems account for 21 - 37% of global greenhouse gas emissions (GHGE), with animal-source foods driving the majority(1). Plant-based diets are increasingly promoted for their health and environmental benefits, yet the influence of plant food diversity (PFD) - beyond total quantity - on diet-related GHGE remains unclear. This study aimed to examine associations between PFD and both plant food group-related and total-diet GHGE.

A cross-sectional analysis was conducted using data from the National Diet and Nutrition Survey Year 9 (2016-2017). Adults (n = 648; mean age 48.8y; 58% female) completed interviewer-checked four-day food diaries. Plant-based ingredients were identified from disaggregated composite foods and classified into eight plant food groups. Diversity scores reflected the total count of unique plant items consumed over four days. Diet-related GHGE were calculated as four-day totals and estimated in two steps: ingredient weights were first derived from disaggregated NDNS codes, then multiplied by cradle-to-retail emission factors (gCO2;-eq/g) compiled from UK life-cycle analysis databases, covering 91% of foods(2). Multiple linear regression assessed associations between PFD and GHGE across five models with sequential confounder adjustment.

The plant food group with the highest diversity was vegetables (mean 7.1, SD 3.2 items), while grains contributed the highest plant food group-related GHGE (mean 3649.4, SD 2235.9 g CO2-eq over four days). Across all regression models, greater diversity within each plant food group was positively associated with higher corresponding plant food group-related GHGE (p<0.05). After full confounder adjustment, only vegetable diversity remained positively associated with total-diet GHGE (B 169.1; 95% CI 97.7-240.4; p<0.001). Fruit, legume, grain, fats/oils, drinks, and herbs/spices diversity were not significantly associated with total-diet GHGE after full adjustment (p>0.05), while nuts/seeds diversity showed a borderline inverse association with total-diet GHGE (B -100.2; 95% CI -215.3-3.6; p = 0.058).

Greater vegetable diversity was consistently associated with higher total-diet GHGE, whereas no such associations were observed for other plant food groups following confounder adjustment. PFD within each plant food group remained positively associated with its respective plant food group-related GHGE, indicating that more diverse consumption within a category contributes to higher emissions from that group. These findings suggest that the climate impact of plant diversity depends on which plant food groups are diversified and the potential food displacements this may create in the diet. Future research should investigate how seasonality, sourcing, and production practices influence plant group-related GHGE in diverse plant-rich diets.

Diets high in ultra-processed foods (UPFs) are associated with adverse health(1,2). In the UK and US, UPFs account for almost 60% of total energy intake(3). The NOVA system(4) classifies foods based on extent of processing but does not capture features that may underlie health associations. Proposed mechanisms include certain additives(5), unnaturally high sensory appeal or ‘hyper-palatability’(6), and food matrix disruption that increases the rate of energy intake (EIR)(7). There is an urgent need for a practical tool that characterises processing features relevant to health; to guide consumers in making healthier food choices. The aim of this study was to develop the novel ZOE Processed Food (ZPF) Risk Scale, based on processing features relevant to health, and to examine its associations with cardiometabolic outcomes.

Processing features included in the ZPF scale were additives and non-culinary ingredients (number and grading); hyper-palatability (true/false); and EIR (high ≥72kcal/min; low <72kcal/min)(8). Processed foods (whole foods excluded) were categorised into four classes, from ZPF1 (best) to ZPF4 (worst). Cross-sectional data from 550 US participants in the ZOE PREDICT 2 study (NCT03983733), were used to explore associations between mean daily energy intake (%EI) from ZPF1–4 and NOVA UPF categories (weighed food diaries) and anthropometry and blood biomarkers, using multivariable linear regression adjusted for age, sex, education, ethnicity, total energy intake, and diet quality (Healthy Eating Index), with false discovery rate correction (q<0.05).

Participants (74% female, mean±SD age 43.4±11.6y; BMI 25.8±5.2kg/m2) consumed 23.1%, 17.4%, 23.5%, and 17.5% of energy from ZPF1–4 respectively, compared with 38.4% from UPFs (NOVA). The proportion of unique logged foods (n=13,847) classified as UPF was 11.0%, 38.9%, 63.4%, and 72.5%, from ZPF1–4 respectively. Processed foods within food groups were distributed across ZPF classes (e.g. breakfast cereals (n=186); ZPF1-4, 18.8%, 45.2%, 19.9% and 16.1% respectively) compared to NOVA (UPF=78.5%). Higher %EI from ZPF4 was significantly associated with higher BMI (β=0.07kg/m2, q<0.001), weight (β=0.17kg, q=0.005), and glycA (inflammatory marker) (β=0.001μmol/L, q=0.003), whereas higher %EI from ZPF1 predicted lower BMI (β= −0.07kg/m2, q=0.001), weight (β= −0.14kg, q=0.022), and glycA (β= −0.002μmol/L, q=0.001).

The ZOE Processed Food Risk Scale captures specific processing features driving associations with health, providing a more precise and less stigmatising classification than NOVA. By distinguishing harmful from benign or potentially beneficial processed foods, the ZPF scale provides an evidence-based tool to inform consumer education, public health policy, and nutrition research.

Cow’s Milk Allergy (CMA) is one of the most common food allergies in infancy worldwide, affecting up to 3% of infants in Europe(1). The complementary feeding period - particularly the timely and varied introduction of both allergenic and non-allergenic foods, has been suggested to play a key role in allergy prevention and gut microbiome development(2,3). Guidance on the introduction of allergenic foods has historically been inconsistent, and parents of infants with CMA may receive conflicting or unclear advice(4). Such inconsistencies can heighten parental anxiety, reduce dietary diversity and potentially compromise both nutritional status and long-term allergy outcomes in affected children(3). This study aimed to address the gap in the literature by investigating the advice received by a sample of caregivers with infants diagnosed with CMA in Ireland, on weaning their infant on to solid foods.

A cross-sectional online survey with a 21-item questionnaire was distributed via an Irish parenting platform, Everymum.ie, targeting parents of infants (aged 4–30months) with a current or previous diagnosis of CMA. Descriptive statistics were carried out using SPSS v29.

Within the 124 valid responses, the majority of caregivers reported holding a third-level education qualification (90%, n=112). The mean age of the infants was 14 months (sd=6.48) with just over half in the 6-12month age range (53%, n=65). General practitioners (34%, n=42) and paediatricians (35%, n=43) were the main healthcare professionals to diagnose CMA in these infants. While 76%, (n=93) of caregivers received advice on when to start the introduction of solid foods, only 40%, (n=49), were given specific advice on introducing typically allergenic foods. Over two thirds of caregivers (69%, n=85) felt they needed more information in relation to weaning their infant onto solid foods and most (84%, n=104) reported that they felt more anxious about the weaning journey due to their infant having CMA, with 76%, (n=95), describing the experience as ‘Difficult’ or ‘Very Difficult’.

This study highlights a potential gap in the provision of comprehensive, practical weaning guidance for parents managing CMA, with many seeking additional information and reporting high levels of anxiety. There is a need for consistent, evidence-based resources and healthcare professional training to better support families at this critical stage to help reduce parental stress, promote dietary diversity, and contribute to optimal nutritional and allergy outcomes in infancy.

Hypertension affects around 30% of UK adults and accounts for approximately 54% of strokes and 47% of heart disease globally(1). Sodium (Na+) reduction remains the primary diet-focused therapy for lowering blood pressure (BP), however, the decline in intake has plateaued over the last decade(2). Increasing dietary potassium (K+), a shortfall nutrient in the UK, may offer an alternative means of reducing Na+ retention via the “K+ switch”, leading to clinically meaningful reductions in both systolic and diastolic blood pressure(3). Potatoes, the richest source of dietary K+ per portion, may offer a practical means to increase intake.

The STARCHy study, a single-blinded randomised controlled trial (NCT05994313), investigated whether replacing refined starches with a daily portion of potatoes could improve K+ status and BP in UK healthy adults aged 40–80 years. Dietary intake was assessed using 4-day food diaries and analysed in Nutritics (Dublin, Ireland). Twenty-four-hour urinary K+ was analysed using flame photometry, and serum K+ by ion-selective electrode (Siemens Advia 1800 clinical chemistry analyser). BP was recorded using validated optical bracelets (Hilo SA, Neuchâtel, Switzerland), worn continuously throughout the intervention. Linear mixed-effects models assessed treatment effects for BP, urinary K+, and dietary K+, with participant ID as a random effect. Ordinary Least Squares regression was used for serum K+. All models were adjusted for baseline values, age, sex and BMI and analysed in Stata 18 (StataCorp. 2024).

Seventy-one participants (83% female; mean ± SD age 55 ± 9; BMI 25 ± 4 Kg/m2) were randomised to consume either 230g/day of potatoes (providing approximately 1000 mg K+) or an isocaloric refined starch control (rice, pasta, couscous or bread); 69 participants completed. Baseline systolic and diastolic BP were 117 ± 16 and 80 ± 9, respectively. Dietary K+ intake and serum K+ concentrations were higher in the potato group than the control (adjusted mean differences: 589 mg; 95% CI: 320, 858, P < 0.001, and 0.11mmol; 95% CI: 0.01, 0.21 P = 0.025, respectively). There was a trend towards greater urinary K+ excretion (316 mg; 95% CI: –7.8, 641, P = 0.056) and a lower urinary Na:K ratio (-0.20 95% CI: -0.40, 0.01 P = 0.06), which when restricting analyses to complete urine collections demonstrated significant effects in urinary K+ excretion (698mg; 95% CI: 74, 1321, P = 0.028). No significant between-group differences in daytime, nighttime or 24-hour SBP or DBP were observed (all P > 0.05).

Increasing potato intake can improve K+ status, offering a strategy to help bridge the UK’s dietary shortfall, however, this did not lower blood pressure. The modest K+ increase, or the inclusion of most normotensive participants, may explain the lack of effect. Future studies should focus on hypertensive populations.

Approximately 5-7% of dietary fatty acids escape absorption in the small intestine and reach the colon(1). How these fatty acids interact with the gut microbiota remains poorly understood. The aim of this study was to determine how medium chain fatty acids (MCFA), long chain saturated (LCSFA), and unsaturated fatty acids (UFA) modulate short-chain fatty acid (SCFA) production by human gut microbiota in vitro, in the presence and absence of fermentable mixed fibre (MF).

Anaerobic 24 h batch culture fermentations (pH 7, 37oC) were inoculated individually with faecal slurries from 12 healthy adults (6 males; mean (SD) age: 34.7(7) years; BMI: 26 (4.2) kg/m2). Cultures were performed for each individual fatty acid [MCFA: caprylic (C8:0), capric (C10:0), lauric (C12:0); LCSFA: myristic (C14:0), palmitic (C16:0), stearic (C18:0); UFA: oleic (C18:1), linoleic (C18:2), linolenic (C18:3) and eicosapentaenoic acid (EPA) (C20:5)], both in the presence or absence of MF (inulin, apple pectin, alpha cellulose and high resistant maize starch). Acetate, propionate and butyrate were quantified using gas chromatography with flame ionisation detector. Paired T-test or Wilcoxon signed-rank test were performed to compare fatty acids + MF with MF alone, and fatty acids alone with fibre-free basal medium. Data are presented as median and interquartile range (IQR). This study was approved by the University of Glasgow Ethics Committee (Ref: 200240004).

In the presence of MF, MCFA significantly reduced total SCFA production compared with MF alone (38.4 (IQR 8) µmol/ml): caprylic acid 9.4 (IQR 5.1) µmol/ml, capric acid 11.3 (IQR 4.2) µmol/ml, and lauric acid 15 (IQR 5.7) µmol/ml (all P<0.002). Significant reductions were also found with these treatments for acetate, propionate and butyrate (P<0.02). LCSFA+MF did not change SCFA production relative to MF alone. In the presence of MF, total SCFA decreased with linoleic acid 31.3 (IQR 22.4) µmol/ml, linolenic acid 9.1 (IQR 21.1) µmol/ml and EPA 30.8 (IQR 15.9) µmol/ml compared with MF alone 38.4 (IQR 8) µmol/ml (all P<0.005), but not with oleic acid 35.3 (IQR 6.7) µmol/ml. Acetate and butyrate were also significantly reduced in these treatments (P<0.003). Notably, propionate increased with both oleic acid 7.4 (IQR 5.4) µmol/ml and EPA 11.1 (IQR 13.4) µmol/ml compared with MF alone 5.4 (IQR 2.6) µmol/ml (P<0.002 and P=0.034, respectively). Under fibre-free conditions, broadly similar patterns were observed, with MCFA causing the greatest reductions in SCFAs, UFA showing moderate decreases, and LCSFA showing no change in SCFAs compared with the no-fibre control.

These findings suggest that the modifying effect of dietary fatty acids on gut microbial activity in vitro depends on their chain length and degree of unsaturation. Dietary intervention studies are needed to confirm these effects and to explore the implications to metabolic health.