This article details the efforts made to map a project that commemorates the network of women and their collaborators who played a major role in shaping the post-war designed landscapes of the British Welfare State. It argues that despite the value attached to some parks and green spaces created in the twentieth century, many more have been overlooked and remain “unseen,” regardless of what we now know about their health and well-being benefits following the COVID-19 pandemic. In this article, the role of an online open-access archive is explored as an innovative tool of public inquiry, in which the complexity of both archives and the passage of time are explored. The Women of the Welfare Landscape Historypin site was not solely focused on landscape architects and landscape architecture but also sought to communicate the perspectives of the communities that inhabit, work in, or recreate in landscapes that these pioneers developed. Through a contextualisation of the role of digital open-access mapping and archiving, along with local and social history, the project demonstrates the utility and opportunity of using an online and publicly accessible archive to show the humanities at work in public life.

Iodine is essential for thyroid hormone production, playing a key role in growth, development, and metabolism(1). Deficiency during pregnancy can lead to impaired cognitive development in offspring(2). Recent UK studies have identified iodine deficiency among schoolgirls, women of reproductive age, and pregnant women(3). With no national iodine prophylaxis program in place, public awareness and knowledge are crucial for ensuring adequate intake and preventing deficiency-related health risks. Previous research suggests that iodine knowledge is positively associated with iodine intake, highlighting the importance of improving public understanding to support sufficient consumption(4).

Therefore, this study aimed to assess iodine knowledge and awareness among UK adults.

A cross-sectional survey was conducted using Qualtrics as part of a larger ongoing study involving UK adults (≥18 years). The questionnaire collected demographic data and assessed knowledge and awareness of iodine, calcium, iron, and folic acid, including their roles and dietary sources. Responses were analysed as a secondary dataset.

To date, 110 participants have completed the survey, with 74% identifying as female and 69% aged 18–44 years. Over half (52%) had studied nutrition, and 14% followed a vegetarian or vegan diet. Participants showed strong interest in nutrition, scoring an average of 6.3 out of 7 on a Likert scale. Overall, 84% were aware of iodine, compared to 98% for calcium, 96% for iron, and 88% for folic acid. However, confidence in obtaining sufficient iodine was lower (mean score: 3.6/7) than for calcium (5.1/7), iron (5.0/7), and folic acid (3.9/7). Regarding iodine knowledge, 83% of participants identified at least one role of iodine, and 82% named at least one dietary source. For comparison, recognition was higher for iron (96% role, 94% source) and calcium (98% role, 98% source), while folic acid had lower recognition for sources (80% role, 66% source). Participants correctly identified a mean of two iodine roles and two dietary sources, similar to iron (2/4 roles, 2/4 sources) and folic acid (2/3 roles, 1/3 sources), but lower than calcium (2/2 roles, 2/4 sources).

Most participants were aware of iodine and could name at least one key function and source. However, confidence in achieving adequate intake was low, suggesting gaps in dietary guidance and public health messaging. Given that over half had studied nutrition, their knowledge may not reflect that of the general population. To address this, targeted public health initiatives and clearer dietary recommendations are needed to improve iodine awareness and reduce the risk of deficiency-related health issues in the UK.

The increasing demand for sustainable and nutritious protein sources has elevated interest in plant-based alternatives like pea protein (Pisum sativum), which offers good bioavailability, low allergenicity, high nutritional value, and affordable production costs(1).

While plant proteins contain microbiota-relevant substrates such as lysine and tryptophan, limited research exists on their specific effects on gut microbiota compared to animal- derived proteins(2).

We utilized the MiGut platform, a miniaturized triple-stage in vitro model simulating proximal, medial, and distal regions of the human colon(3). MiGut’s scalability enabled direct comparison of pea versus whey protein supplementation on microbiota from three human donors under identical conditions. Our design included six models to evaluate both protein types with each donor’s microbiota. Following two-week equilibration, models were dosed daily with pre-digested protein for two weeks (pre-digestion following the INFOGEST protocol), followed by a two-week recovery period. Samples were collected after each phase. Significance between groups was assessed using a paired t-test.

Quantitative PCR analysis revealed key differences between protein interventions. In proximal colon, pea protein maintained Bifidobacterium levels (+0.31 log10copies/μL) while whey caused notable decreases (-2.36 log). Both reduced Bacteroides, though less with pea (-0.88 vs -2.16 log). Whey more reduced potential pathobionts, decreasing Enterobacteriaceae (-2.9 vs -0.42 log, p<0.05). Prevotella, Faecalibacterium, and C. leptum remained stable with both supplements. Distal colon showed similar but less pronounced trends. 16S rRNA sequencing confirmed higher diversity in distal colon (Shannon index: 2.58±0.21) versus proximal (1.82±0.6), consistent with in vivo patterns. Pea protein caused greater shifts in microbial ecology than whey (Bray-Curtis 0.71 vs 0.45, p<0.05). SCFA analysis showed pea protein significantly increased butyrate and propionate (+590 and +727 μM, p<0.05) with minimal acetate changes, while whey produced no significant SCFA alterations. This data gives an initial overview of the impact of pea and whey protein, and we plan to perform further analysis such as amino acid quantification and tryptophan metabolite profiling.

This study demonstrates both the utility of the MiGut platform for nutrition research and the potential benefits of pea protein for gut health. The bacterial changes in the proximal colon and favourable SCFA profile changes suggest plant protein may offer advantages beyond sustainability benefits. The MiGut technology enabled this direct comparison through simultaneous experiments with multiple biological replicates, providing greater statistical power than previously possible with gut model systems. As plant-based proteins become increasingly prevalent in diets, characterising their specific effects on gut health will be crucial for developing evidence-based dietary recommendations that consider both environmental sustainability and human health outcomes.

Ethical approval was granted by the University of Leeds Ethics Committee (reference 0624).

Sleep disturbances are common in dementia and are associated with numerous problems. Medication is not clearly effective and is potentially problematic, giving a clear role for non-pharmacological measures. The Cochrane Review discussed here suggested that physical and social activities and carer interventions potentially improve sleep in dementia, although the evidence was not conclusive. The review was limited by the heterogeneity present and the low quality of evidence. The authors’ choice of primary outcomes leads to a wider discussion on the clinical relevance of available outcomes in evaluating sleep in dementia and the potential role for patients and carers in informing this.

Whole dietary interventions may reduce symptoms of depression/anxiety (1), but adherence is difficult. Single-food interventions, like almonds, may enable improved adherence and contain micronutrients associated with cognitive benefits and have a prebiotic effect on the gut microbiome (2). This randomised controlled trial assessed the effects of whole almonds on mental and gut health in adults with mild to moderate depression/anxiety.

Adults 18-45 years with Patient Health Questionnaire Anxiety and Depression (PHQ- ADS) (3) scores of 10-29 were randomised to 56g/day whole almonds (intervention) or two iso-caloric muffins/day (control) for 12 weeks. Symptoms of depression/anxiety (primary outcome) were assessed via the PHQ-ADS. Mental health and gastrointestinal symptoms were measured using validated questionnaires. Faecal samples were analysed for short- chain fatty acids via gas-chromatography, study measures were collected at week 0 (Baseline) and week 12 (Endpoint).

Eighty-four participants were randomised (mean age 25 years, BMI 23 kg/m2, 76% female, 46% white ethnicity). Among those who completed mental health and gastrointestinal symptom assessments (n = 81), almond consumption did not significantly affect depression and anxiety symptoms (p = 0.42), mental wellbeing (p = 0.98), or stool frequency (p = 0.32). However, functional impairment was significantly improved in the almond group compared to control (p = 0.05), and participants reported significantly fewer hard stools (p < 0.001). P-values for mental health measures were calculated using linear mixed models. P-values for stool-related outcomes were calculated using a linear regression with baseline values as a covariate.

Short-chain fatty acid (SCFA) concentrations were analysed in a subset of participants who provided faecal samples (n = 64; 31 in the almond group and 33 in the control group). There were no significant between-group differences in faecal SCFA concentrations, including total SCFAs (p = 0.51), acetic (p = 0.60), propionic (p = 0.47), butyric (p = 0.60), iso-butyric (p = 0.84), iso-valeric (p = 0.84), or valeric acid (p = 0.80). p-values were calculated using ANCOVA with baseline values as a covariate.

While almonds did not significantly reduce symptoms of depression/anxiety or the majority of mental health outcomes, they improved functional impairment and reduced reports of hard stools, suggesting potential benefits for mental and gut health. Microbiome analyses are ongoing to investigate potential markers related to the gut-brain axis. Future trials should assess whether singular food interventions have efficacy in severely depressed/anxious populations.

Dietary intake is a major determinant of later life course outcomes, with poor dietary intake linked with increased incidence of non-communicable diseases. Protein under-nutrition is a contributing factor to declining health in community dwelling older adults. Mycoprotein is a food ingredient produced from the fermentation of Fusarium venenatum, that is high in protein and fibre, has a complete amino acid profile as well as being low in fat(1). The aim of this study was to utilise in-vitro gastrointestinal digestion models to determine the extent of variability in the digestibility profile of mycoprotein when comparing a standard adult model, to the older adult model.

Freezed dried Mycoprotein paste was subjected to in-vitro gastrointestinal digestion, using a computer controlled bioreactor system(2), utilising optimised conditions which simulated both adult and older adult gastrointestinal conditions(3). Following digestion, absorbable and non-absorbable protein fractions were separated and the protein content determined determined using total nitrogen analysis (Rapid Max N exceed, Elementar UK) and total amino acid analysis via ion exchange chromatography with post-column ninhydrin derivitisation (Hitachi LA8080, Avantor UK). All values were corrected using blank (protein free) digestions containing only digestive enzymes.

After mass balance correction (for protein content of digestive enzymes and non-protein nitrogen), total in-vitro protein digestibility of mycoprotein was 65.0 % (SD 0.03 %) using standard digestion conditions in triplicate. For conditions that simulated older adult digestion, total protein digestibility was reduced by 3.4 %. Digestibility of indispensable amino acids between the two models, were non-significant (p > 0.05). Previously published trials have shown that for plant based feedstocks, protein digestibility reduced by up to 20 % using older adult conditions.

As the global food system evolves to meet the nutritional needs of a growing population and challenges of Net Zero, there is potential for high protein plant based alternatives to meet the nutritional needs of an ageing population. This work has demonstrated that the digestion of mycoprotein is largely unaffected by the changing gastrointestinal conditions of older adults and therefore could play an important role in future nutritional support strategies for older adults.