bluuebunny/crossref_metadata_2025 huggingface dataset:
Frictional effects on shear-induced diffusion in suspensions of non-Brownian particles
Authors: Zhang Han , Kopelevich Dmitry I. , Butler Jason E.
Published: December 2024

The shear-induced diffusivity of non-Brownian spheres in monodisperse suspensions undergoing viscous flow was calculated using simulations that account for particle roughness and friction as independent parameters. The diffusivity increases significantly as the friction coefficient is increased, and the effect is largest on rougher particles. Roughness reduces the transverse diffusivities relative to smoother particles for sufficiently concentrated suspensions of frictionless and low-friction particles. However, the diffusivity of roughened particles is larger than smoother ones at high values of the friction coefficient. The increase of the diffusivity with friction is associated with a significant broadening of the variance of the rotational velocities. The most prevalent observation, when correlating the microstructure to changes in diffusivity for frictionless particles, is that less diffusive systems, with larger roughness, form layers along the flow direction. These results confirm previous experimental and simulation results that roughness can decrease diffusivity at large concentrations using a more detailed model. Also, comparisons of the simulation results with previously published experimental measurements indicate that friction improves the alignment of the results with experiments.
Anticipating Biopreservation Technologies that Pause Biological Time: Building Governance & Coordination Across Applications
Authors: Wolf Susan M. , Pruett Timothy L. , McVan Claire Colby , Brister Evelyn , Callier Shawneequa L. , Capron Alexander M. , Childress James F. , Goodwin Michele Bratcher , Hyun Insoo , Isasi Rosario , Maynard Andrew D. , Oye Kenneth A. , Thompson Paul B. , Tiersch Terrence R.
Published: December 2024

Advanced biopreservation technologies using subzero approaches such as supercooling, partial freezing, and vitrification with reanimating techniques including nanoparticle infusion and laser rewarming are rapidly emerging as technologies with potential to radically disrupt biomedicine, research, aquaculture, and conservation. These technologies could pause biological time and facilitate large-scale banking of biomedical products including organs, tissues, and cell therapies.
Industry Funding by Itself is Not a Reason for Rating Down Studies for Risk of Bias
Authors: Lima João Pedro , Agarwal Arnav , Guyatt Gordon H
Published: December 2024

To evaluate how study characteristics and methodological aspects compare based on presence or absence of industry funding, Hughes et al. conducted a systematic survey of randomized controlled trials (RCTs) published in three major medical journals. The authors found industry-funded RCTs were more likely to be blinded, post results on a clinical trials registration database (ClinicalTrials.gov), and accrue high citation counts.1 Conversely, industry-funded trials had smaller sample sizes and more frequently used placebo as the comparator, used a surrogate as their primary outcome, and had positive results.
Decrecimiento y agroecología: La experiencia del Movimiento de Trabajadores Rurales Sin Tierra (MST) en campamentos y asentamientos rurales en el Gran São Paulo, Brasil
Authors: Nogueira Aico , Sorrentino Marcos
Published: December 2024

Este artículo analiza la importancia de los movimientos sociales rurales en los procesos de transición de la agricultura convencional hacia prácticas agro-sostenibles. A la luz del concepto de decrecimiento, a través de un análisis comparativo entre cuatro unidades rurales (campamento/asentamientos) con y sin presencia del Movimiento de los Trabajadores Rurales Sin Tierra (MST) en el Gran São Paulo, la investigación reflexiona sobre la presencia de elementos esenciales para los procesos de transición agroecológica en estas comunidades, explorando los datos históricos y constitutivos de las prácticas sociales agrícolas que allí se implementan. Identificando la importancia de los procesos de formación política y técnica, como base para las acciones emprendidas por el MST en el campo de la sostenibilidad, este trabajo analiza la experiencia de los campamentos del Movimiento como loci que forman los sujetos sin tierra, capaces de emprender acciones agro-sostenibles. El presente artículo concluye con reflexiones sobre la relevancia de las teorías del decrecimiento para analizar los procesos de transición agroecológica, así como sobre las medidas educativas ambientales como elementos fundamentales de las políticas públicas destinadas a la construcción de sociedades más igualitarias, autónomas, inclusivas y sostenibles.
Fetal dependency on maternal fatty acids: a pilot study in human pregnancies using the natural abundance variation of 13C
Authors: Manuela Simonato , Giovanna Verlato , Silvia Visentin , Cosmi Erich , Sartori Anna , Sauer Pieter , Correani Alessio , Paola Cogo , Virgilio Carnielli
Published: December 2024

The extent of de-novo biosynthesis of non-essential fatty acids (FA) and the endogenous biosynthesis of long chain PUFA in human fetuses remain largely unknown. We used natural variations in the 13C:12C (δ 13C) of plasma phospholipids of the woman at delivery and of cord blood to infer fetal biosynthesis of FA. We studied thirty-nine mother–fetus pairs with uncomplicated pregnancies and term delivery. Eighteen women were supplemented with DHA, from pregnancy week 20 until delivery, sourced from an algae (n 13) or fish oil (n 5), each with slightly different 13C content. Twenty-one women did not receive DHA supplementation. We measured the δ 13C value of selected phospholipid FA (C16:0, C18:0, C18:1n-9, C18:2n-6, C20:4n-6 and C22:6n-3) in maternal and cord plasma samples at delivery using isotope ratio MS. We found significant linear correlations for δ 13C values of FA between mothers and their fetuses (C16:0, r = 0·8535; C18:0, r = 0·9099; C18:1n-9, r = 0·8079; C18:2n-6, r = 0·9466; C20:4n-6, r = 0·9257 and C22:6n-3, r = 0·9706). Women supplemented with algal DHA had significantly lower DHA δ 13C values in their plasma phospholipids than those supplemented with fish DHA or those who did not receive DHA supplementation (P < 0·001). There was no significant difference in δ 13C values of FA between women at delivery and their fetuses. These findings strongly suggest that the human fetus is highly dependent on the placental transport of maternal plasma FA, particularly DHA. The limited fetal biosynthesis of major FA emphasises the crucial role of maternal nutrition and placental well-being in fetal development.
Developing a nutrition resource for midwives, incorporating a patient and public involvement approach
Authors: Charnley M , Stone G , Abayomi J
Published: December 2024

UK antenatal guidelines state that midwives should discuss nutrition, diet, and vitamin supplementation at booking-in appointments(1). Our earlier research suggests that this rarely happens(2). Participant and Public Involvement (PPI), enhances research by making it more meaningful and reliable. This study incorporated PPI to elicit the experiences of postnatal women regarding the nutrition and weight management advice they received during antenatal care and their opinions regarding the design of a future resource for midwives.

Eight postnatal women were recruited from a Children’s Centre in Liverpool. They were asked questions by one researcher, about: a) any nutrition advice given by midwives during their antenatal care and b) their opinions regarding the development of a nutrition resource for midwives in future. Notes of the conversations were made by a second researcher; these were then transcribed and analysed thematically. Participants were given a shopping voucher to thank them for their input.

Regarding the development of a resource, three themes were identified: 1) Factual information, 2) The Midwives approach, 3) Include us. They identified that they wanted more in-depth facts from midwives, particularly regarding key nutrients and food that should be included in a healthy diet “Good nutrition grows babies”. However, they felt that midwives needed to improve their approach to discussing diet and weight, to include more empathy and sensitivity, as women often felt judged or anxious by comments that were made “It’s not what they say – it’s the way they say it”. Finally, they agreed that their voices should be included in the development of a resource, with midwives and service users coming together to share their views “Get them [midwives] involved in something like this”.

All women agreed that a nutrition resource for midwives was needed as they were dissatisfied with the advice they received. They wanted less focus on food safety/food to avoid and increased emphasis on food and essential nutrients to include. Involving the expertise of dietitians/nutritionists in the resource would help to address knowledge gaps and inconsistencies. Midwives would benefit from training regarding sensitive weight management advice too, as weight was rarely discussed or was approached in a distressing way. This has been documented elsewhere with the recommendation that training regarding sensitive weight management advice should be included in the midwifery curriculum and mandatory training(3). Support and expertise from a health psychologist would help to develop this aspect of the resource. Including the experiences and opinions of service users alongside midwives will be vital to the success of developing a suitable resource for midwives, so ongoing PPI activities need to be considered.
Women’s dietary changes before and during pregnancy: a systematic review update.
Authors: Hillier SE. , Olander EK.
Published: December 2024

Dietary intake before and during pregnancy has significant health outcomes for both mother and baby(1). Before developing effective interventions to improve dietary intake during pregnancy, it is important to understand what dietary changes pregnant women make without intervention. This study aims to provide an update from the Hillier and Olander, 2017(2) systematic review, examining women’s dietary changes before and during pregnancy and to identify characteristics of the women making these changes.

A systematic search strategy was employed using EBSCO database, from May 2016 to October 2023 to capture those published after the 2017 systematic review(2). Search terms included those relating to preconception, pregnancy, diet and food intake. All papers were quality assessed using the Scottish Intercollegiate Guidelines Network methodology checklist for cohort studies. The search revealed 726 articles, narrowed to full-text review of 36 studies. In total, 11 research articles were included in the review. The findings were narratively summarised in line with the aims of the review.

The included studies continued to showed marked heterogeneity, which impacts on the findings. Two studies that reported energy and macronutrient intake data, both describe a significant increase in energy intake (100-600 kJ) during pregnancy potentially explained through an increase in carbohydrate intake (%TEI). Of the studies who reported changes in food group analysis (n = 10), a majority report an increase in fruit and vegetable intake with a reduction in fish, processed meat, fried food and caffeine consumption during pregnancy. Adherence to healthy eating index and diet diversity scores were reported in 6 studies and indicated minimal improvement between preconception and pregnancy scores. The characteristics of the women participating in these studies continues to suggest that increased age and education status remain associated with healthier dietary changes; with physical activity and screentime also to be considered however these factors were not assessed in all studies included.

The included articles show varied results in dietary intake during pregnancy as compared to before, this outcome was similar to the 11 studies included in the 2017 review(2). The updated review demonstrates a development in data analysis strategy, including healthy eating index rather than limiting to specific changes in individual energy and macronutrients. Future research is needed on related changes women and their partners make to their eating behaviour before, during and after pregnancy, not solely what they eat at different time points(3). These changes include frequency and quantity, time and place of eating, eating circumstance, eating preparation(3). Above and beyond this, most determinants identified were on individual level(3), and more focus on environmental and policy factors are important.
Using mixed methods to explore dietary intake in women with recurrent miscarriage: integrating Participant Public Involvement in the research design
Authors: Koroma Fatima , Charnock Jayne , Bambang Katerina , Abayomi Julie
Published: December 2024

Recurrent miscarriage (RM) is defined as 3 or more consecutive pregnancy losses, prior to 24 weeks gestation(1). In the UK, RM currently affects 1 in 100 (1%) of couples who are trying to conceive(2). At present there is limited information regarding the role of nutrition in the occurrence of RM and on the dietary intake of women who have experienced RM. Thus, investigating links between dietary intake, gene expression, and pregnancy outcomes is crucial. Public and Patient Involvement (PPI) is considered important in health research since it enhances the quality, relevance, impact, and integrity of research activities(3). RM is a sensitive issue, so incorporating the views of service-users in the research design is important. The main aims of this study were to understand the views of women with RM on the proposed research and to strengthen the design by integrating their suggestions.

The main study will aim to use mixed methods to explore the dietary intake of women with RM to determine if there is a relationship between achieving Dietary Reference Values or not, placental health, and pregnancy outcomes (if pregnancy is achieved). For PPI, women were recruited from a specialised recurrent miscarriage clinic in a hospital located in North-West England. Four women participated in a virtual PPI session and were asked for their views on the proposed research design. The session was recorded and transcribed using Microsoft Teams transcription. The researcher initiated the session by presenting a breakdown of the study design, followed by an explanation of its aims and rationale. Participants were queried about their perspectives on the study design through a series of questions. Participants were sent a £20 e-voucher, aligning with INVOLVE guidelines(3).

Participants stressed the significance of the research given the absence of nutrition guidance for women with RM. They approved the sensitive recruitment approach and expressed interest in joining the study. However, concerns emerged regarding women who have experienced RM following IVF treatment, and whether they would be ‘eligible for inclusion or not’. Participants suggested extending the food diary duration from 3 to 5 days for better accuracy in reflecting their eating habits. This was not viewed as overly burdensome, and they suggested that such activities could serve as ‘a distraction’ during ‘early pregnancy anxiety’.

A limitation of this study was the small number of participants. However, this PPI approach further strengthened the research design, as the study design was revised to integrate the suggestions made by the women, including aligning the eligibility criteria to include women who had undergone IVF and experienced RM. Additionally, the food diary duration was extended from 3 to 5 days, which will result in the collection of better-quality dietary data, without risking compliance fatigue.
Identifying barriers to maternal care in mothers from black, minority ethnic and refugee communities in Islington
Authors: Aghili A. , Harding J. , Illingworth S.J. , Wood P. , Bhakta D.
Published: December 2024

Maternal death rate in the UK has risen sharply and reached levels above those observed in the previous 20 years. Between 2020 and 2022 there were 13.41 deaths for every 100,000 maternity cases compared to 8.79 deaths per 100,000 cases in 2017–19(1). In conjunction with this, maternal mortality rates show significant disparities: women from black ethnic backgrounds have a three times higher risk of dying as mothers than white women(2). The maternal death rate for women in the most deprived areas is twice that of those residing in the least deprived areas(3) emphasising the need for ongoing efforts to close these gaps.

Located in Islington, Manor Gardens is a unique charity committed to improving maternal health by offering essential support services to expectant women. Their programmes include providing pre and postnatal care, mental health assistance, nutrition guidance, and access to health care professionals.

The aim of this study was to combine quantitative analysis of the charity’s maternity information system with qualitative interviews to evaluate the maternity services provided by the charity. Specifically, the study sought to assess service utilisation, explore user experiences and perceptions of their maternity care experiences.

Ethical approval was obtained from the London Metropolitan University to analyse the data from the charity’s maternity information system. We included women who used their services from 2019 to 2023. In addition to this, eight opportunistic face -to- face interviews were undertaken and thematically analysed to understand the impact of cultural and socioeconomic factors on their maternity care experience.

We identified 256 women had accessed the charity’s services of whom 70 were included in our report due to incomplete data. Forty-nine percent (n = 34) of women were identified as having minority ethnicities, 35% as other and 16% as white. Forty-six percent (n = 32) did not speak English or had basic English. Social isolation, domestic abuse, seeking asylum, unsuitable housing and not having a bank account were among the barriers which prevented access to healthcare. Only 19% confirmed they had registered with a GP.

The thematic analysis identified the following themes: Migration and Settlement Experience,

Cultural Barriers, Healthcare Experience, Maternity Care and Postpartum Challenges and Support Systems. The interviews revealed the experiences of mothers, marked by social isolation, language and cultural barriers impacting understanding of healthcare procedures, struggles following childbirth magnified by impoverished living standards. These highlight the importance of effective support systems and culturally sensitive health care.

Our findings suggest that by supporting maternal health, Manor Gardens Charity has the potential to identify barriers which can adversely impact the lives of many women and their families within a deprived community.
Environmental impact of blue water use by adults aged 18-64 on the Island of Ireland
Authors: Leighton V. , Griffin H. , McNulty B. A. , Wright D. , Brennan L. , Nugent A.P.
Published: December 2024

Blue water is sourced from rivers, lakes, and reservoirs and is used for drinking water, growing crops, and food production(1). Approximately 75% of blue water use (BWU) comes from food systems(2). Dietary change is necessary to meet net zero BWU sustainability goals by 2050(3). While there is some information on diet-associated BWU for the Republic of Ireland (ROI)(4), BWU across the Island of Ireland is unknown. This study aimed to quantify the environmental impact of BWU of daily diets across adults aged 18-64 on the Island of Ireland, to determine population characteristics, nutrient intakes and key food sources influencing emissions.

The Northern Ireland sub cohort of the UK National Dietary Nutrition Survey (2016-2019)(5)and the Irish National Adult Nutrition Survey (2008-2010)(6) were analysed. Information on food and nutrient intakes was extracted from four-day food diaries for a total of 1,484 adults aged 18-64 years. BWU values were assigned for each food(7) and the population was grouped into tertiles of low (T1), medium (T2), and high (T3) BWU. Differences in population characteristics, key nutrients (%TE or per 10MJ) and contributing food sources were examined across these tertiles. Statistical analysis was performed using chi-square and one-way ANOVA with covariates (age, BMI, Sex, Survey type and social class) and correcting for multiple comparisons as appropriate (P<0.001).

BWU for the Island of Ireland was 481.9 ± 440.4 L/day, 524.7 ± 448.0 L/day for Northern Ireland and 474.9 ± 438.6 L/day for the ROI and 100% of the population did not exceed the BWU planetary boundary of ≤786 L/day(8). Males had a higher contribution to the total BWU than females on the Island of Ireland (513.3 ± 482.2 L/day vs 453.2 ± 385.8 L/day). ‘Tea, coffee and water’ (76%), ‘rice and rice dishes’ (4%) and ‘fruit and fruit juice’ (2.5%) were the greatest contributors to BWU. When tertile analysis was performed, BWU from ‘tea, coffee and water’ was significantly higher for T3 at 837 ± 468.8 L/day versus T1 (57 ± 50.9 L/Day), this was similar for ‘rice and rice dishes’, where BWU in T3 was 26.3 ± 44.0 L/Day versus T1 (13.3 ± 25.2 L/Day). When nutritional analysis was performed, differences (P<0.001) across tertiles of BWU were observed for energy (11% increase between tertile 1 and 3), magnesium (12% increase across tertiles) and potassium (8% increase across tertiles).

Overall, a shift to more sustainable diets is needed to prevent BWU boundaries being exceeded in the future. By filling a literature gap on the environmental impact of the Northern Irish diet, this study complements previous research on the ROI, offering a comprehensive view of the BWU footprint and providing a basis for the development of strategies to improve diet-related BWU on the Island of Ireland.
Dietary recommendations for reducing free sugar intakes: A pilot study investigating effects following advice to substitute sweet high-sugar foods with different alternatives
Authors: Appleton K. M. , Bielat A. D. , Guy D. J. , Karami N. , Boxall L. R.
Published: December 2024

The World Health Organization (WHO) currently recommends reducing free sugar intakes for health benefits(1). Appropriate strategies to achieve these recommendations for the general public, however, remain unclear. While the WHO target is based on nutrients(1), food-based guidelines are currently recommended for public health(2), and practical advice in the form of food substitutions may facilitate dietary change(1,2).

Recommendations for reducing free sugar intakes based on nutrients (N, N = 61), nutrients and foods (NF, N = 60), and nutrients, foods, and food substitutions (NFS, N = 63) were recently investigated in a large randomized controlled trial(3). As a percentage of total energy intake (TEI), free sugar intakes reduced over 12 weeks following all three types of dietary advice, resulting in mean (s.e.) reductions of: Group N: 2.5 (0.8) %TEI; Group NF: 3.3 (0.8) %TEI; and Group NFS: 3.1 (0.7) %TEI; compared with no change (1.2 (0.8) %TEI) in the control group (N = 58). Few differences between the three different types of advice however, were found. The pilot study presented here aimed to extend this original study through the additional investigation of three different types of dietary advice based on food substitutions.

For this pilot study, a total of 72 UK adults with >5%TEI from free sugars at baseline, were randomized to receive dietary advice to reduce free sugar intakes by: a) replacing sweet high-sugar foods with sweet-tasting low-sugar alternatives, e.g. fruit and low-calorie sweeteners (Group ST, N = 24); b) replacing sweet high-sugar foods with non-sweet-tasting low-sugar alternatives, e.g. herbs, spices and nuts (Group T, N = 24); and c) replacing sweet high-sugar foods with plain lowsugar alternatives, e.g. plain rice-cakes (Group NT, N = 24). The advice was based on current NHS guidance and provided once. Participants were then followed for 4 (and 12) weeks, and betweengroup differences were investigated.

Free sugar intakes reduced in all three groups over 4 weeks (F(1,69) = 26.17, p<0.01), with effect sizes comparable to those in the original study (mean (s.e.)): Group ST: 2.4 (1.2) %TEI; Group T: 3.8 (1.3) %TEI; Group NT: 3.3 (1.2) %TEI. No differences were found between groups (F(2,69) = 0.56, p = 0.61). Similar results were also found in a subset of participants who continued in the study for 12 weeks (N = 29) (F(1,26) = 12.38, p<0.01; group x time interaction F(2,26) = 1.07, p = 0.39) (mean (s.e.)): Group ST: 2.3 (0.7) %TEI; Group T: 5.2 (1.3) %TEI; Group NT: 2.3 (1.2) %TEI.

Our findings confirm those of the original study – that the provision of dietary advice to reduce free sugar intakes can result in reduced free sugar intakes in willing volunteers, but the exact nature of the advice provided seems less important.
Exploring fruit and vegetable intakes in children in two areas of North Yorkshire - Cooking in Yorkshire Project
Authors: Vidal M. , Vaughan K. , Nykjaer C. , Cade J.
Published: December 2024

Eating a healthy diet rich in fruits and vegetables (FV) throughout life is crucial for preventing various types of malnutrition, reducing the risk of non-communicable diseases, and promoting overall well-being. Childhood presents a prime opportunity to establish lifelong dietary habits. The World Health Organization advocates promoting healthy diets by integrating culinary skills development, especially in schools. The Cooking in Yorkshire Project (1), a cluster-randomized controlled trial, assessed the impact of the PhunkyFoods programme on dietary behaviour, nutrition knowledge, and cooking skills among primary-aged children (7-9 years) in two-areas of North Yorkshire. We performed a secondary analysis of baseline-data to explore FV intakes of children by deprivation level, provision of free school meals (FSM) and mealtimes at baseline.

The Child and Diet Evaluation Tool (CADET) (2) was used to assess the self-reported frequency of consumption of 13 fruits and 18 vegetables on the previous day, categorized by mealtime. Poisson regression was used to evaluate associations between FV consumption (portion/day), deprivation level (categorized based on a median level of 22,642 of the Index of Multiple Deprivation rank 2019 to determine high or low levels) and FSM percentage per mealtime and per day.

Twenty-six schools (n = 333 children, 57% girls) completed the dietary assessment. 60% of children reported consuming FV 5 times a day. Significant differences were observed in the proportions of children’s FV intake by mealtimes. During breakfast, 92% of children did not consume any vegetable, and 50% did not eat fruit (p<0.001). At lunchtime, approximately 35% of children reported not consuming any fruits or vegetables. Overall, consumption of FV recorded (7 portions per day) was considerably higher than national average consumption (3 standard portions) (3). The school FSM index was negatively associated with child vegetable intake. For children in schools with high FSM percentage compared to low percentage, the frequency of vegetable intake was 31% lower at lunch (95%CI: 56, 85; p = 0.001) and 15% lower over the whole day (95%CI: 76, 94; p = 0.003), after adjusting for sex and area. No associations were observed in fruit intake by mealtimes or deprivation level.

North Yorkshire schools offer free meals to financially supported children, aligning with healthy eating policies. However, negative associations observed between FSM and vegetable intake indicate there may be room for enhanced FV promotion.
Meal patterns and risk of childhood obesity and metabolically unhealthy obesity: a systematic review of the evidence, methodological issues and research gaps
Authors: Saltaouras G. , Kyrkili A. , Bathrellou E. , Georgoulis M. , Yannakoulia MU , Bountziouka V. , Kontogianni M.
Published: December 2024

Childhood overweight/obesity (Ov/Ob) is a major public health problem, of greater concern when accompanied with comorbidities such as hypertension, insulin resistance leading to metabolically unhealthy obesity (MUO). Current evidence suggests a linkage between meal frequency, diet quality and nutritional status(1–3) in children and adolescents, however data regarding associations between meal patterns, Ov/Ob risk and MUO are limited. The aim was to explore associations between meal patterns and the risk of childhood Ov/Ob and MUO.

The PRISMA methodology was used to retrieve prospective studies and randomized controlled trials conducted in children/adolescents 2-19 years old in Europe, USA, Canada or Oceania, from 01/2013 to 06/2023. Exposures that were considered under the umbrella “meal patterns” included consumption of a meal, meal skipping, timing, format and context. The quality of the studies was assessed with the ROBINS-E and RoB-2 tools.

Of the 3,020 studies initially retrieved, 27 were included. All studies reported on Ov/Ob risk, whilst no studies on MUO were identified. All but one study had a longitudinal study design. Twenty-two studies (81%) had a high/very high risk of bias, mainly due to the methods measures of exposure were assessed. Consumption of/skipping breakfast was the most common exposure, followed by consumption of lunch (n = 5), dinner (n = 5), meal frequency/eating occasion (EO; n = 5) and consumption of fast foods (n = 4). Some studies reported on meal context (eating while watching TV; n = 4). In most studies, frequent breakfast and evening family dinners (i.e. 7 days/week vs <7days/week) were associated with lower odds of childhood Ov/Ob, BMI and %body fat at followup (FU). Four studies also showed that skipping breakfast was associated with increased obesity markers, while three studies showed no associations. There was limited evidence of a positive association between eating while watching TV and weight trajectories (n = 2). No associations were reported in relation to frequency of lunch and fast food intake. Results regarding meal frequency/EO and Ov/Ob at FU are conflicting, with differences attributed to the definition of an EO.

Evidence supports that frequent consumption of breakfast and family dinners may be associated with lower Ov/Ob risk in children and adolescents, while eating in front of TV with increasing weight trajectories. No studies were identified in relation to MUO, highlighting a significant research gap. Nevertheless, clear definition on EOs and improved methodological approach in the assessment of meal patterns emerged as a need, according to current review findings.
Iron bioacessibility from fava bean-fortifed white wheat flour following simulated in vitro gastrointestinal digestion
Authors: Wang R. , Bajka B.H. , Latunde-Dada G.O. , Sharp P.A.
Published: December 2024

Wheat flour is a major dietary source of iron; however, during milling to produce white wheat flour, the mineral-rich aleurone layer is removed. In the UK elemental iron is added to white flour to replace iron lost during processing(1). Soy flour is also added to bread flour as a flour improver(2). Legumes, including soy, are rich in iron and this raises the possibility that legume flour could be used to increase the iron content of white wheat flour products(3). The aim of this study was to investigate iron bioaccessibility from fava bean-fortified white flour, and to test the hypothesis that fava beans have the potential to be natural iron fortificants for wheat white flour.

Dried fava beans were purchased from Hodmedods UK and were ground to a course flour using a coffee grinder. Experiments utilized white flour fortified with different weight percentages of fava bean flour (0%, 25%, 50%). Mineral content of all samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Phytic acid of the samples was measured by using Megazyme kit (Megazyme-K-PHYT). The bioaccessibility of iron was determined by ICPOES following a simulated in vitro peptic (pH 2, 90 min) and pancreatin/bile (pH 7, 90 min) digestion(4). Data are mean ± SEM of 3 independent experiments and were analysed by one-way ANOVA and Tukey’s post-hoc test.

The iron content of flours was increased significantly with the inclusion of 25% or 50% fava bean (FB) powder (P<0.0001): 1.07 ± 0.01 (white flour control); 2.12 ± 0.07 (25% FB) and 3.15 ± 0.07 (50% FB) mg/100 g. Furthermore, the fava bean fortified flours had significantly (P<0.0001) higher phytic acid content: 0.19 ± 0.01; 0.40 ± 0.01 and 0.56 ± 0.02 g/100 g, respectively. No significant difference was observed in terms of the molar ratios of phytic acid to iron (15.17 ± 0.36, 15.94 ± 0.26, 15.13 ± 0.38) or in iron bioaccessibility (78.34 ± 2.53%, 77.62 ± 3.01% or 72.56 ± 1.91%) between the white flour (0%) and fava bean-fortified flour samples (25% and 50%).

The results from this study show that addition of fava bean flour significantly increased the iron content of the white flour samples; however, the phytic acid content was also increased. The molar ratio of phytic acid to iron is an important determinant of iron bioaccessibility and bioavailability. While this study demonstrates that fava bean flour can be used as a natural iron fortificant, it highlights the need for additional food processing steps to reduce phytic acid levels and enhance iron bioaccessibility from foods produced using fava bean-fortified white wheat flours.
A comparative assessment of specified nutrients and biochemicals in kimchi before and after freeze drying and powdering
Authors: Webster J. , Gordon-Smith K. , Ahmadi KR , Mathur H. , Leech J. , Grassby T.
Published: December 2024

Our diet and its impact on the human gut microbiota in terms of composition and function are key determinants of human health across the life-course(1). Fermented vegetables can have enhanced functional and nutritional properties through substrate transformation by microbes and production of biochemicals during the fermentation process(2). Kimchi is a traditional Korean vegetable ferment produced via spontaneous lactic acid bacteria fermentation. Plant nutrients and biochemicals, microbial metabolites and microbial cell components are present in kimchi(3). As live products, fermented vegetables present challenges to commercial producers who need shelf/ transport stability to deliver consistent products to consumers. We hypothesise that fermented vegetable health advantages will be preserved by freeze-drying, while enabling product stability, extended shelf and storage life, stable transportation and utility as food ingredients.

Utilising existing kimchi physiochemical data, we identified kimchi biochemicals (KBs) (benefit health but not essential to it) and kimchi nutrients (KNs) (essential to health). We quantified these components in 3-day old fresh kimchi (T3) and in 3-day old fresh kimchi that had been freeze-dried and powdered (T3 FDP). We sampled technical triplicates and calculated P values using an unpaired 2 tailed t-test.

The hypothesis that KBs and KNs in T3 FDP are preserved at levels not statistically significantly different to those in (T3) (P > 0.005) was disproved. Components of kimchi were affected differently by the FDP process, with decreases in some and increases in others. As a result, the overall profile of KBs and KNs in T3 FDP was different to T3. Based on a daily portion of fresh kimchi being ∼50 g, there was 2.64 g KBs and KNs in 50 g T3 and 2.28 g KBs and KNs in equivalent portion T3 FDP (7.5 g), a reduction of 13.64% after FDP in KBs and KNs combined. Unexpectedly, soluble fibre and iron were significantly lower in equivalent sample T3 FDP compared to T3 (P = 0.003 and P < 0.0001 respectively) and vitamin B9 was significantly higher in T3 FDP compared to T3 (P < 0.0001). For KBs, acetic acid and lactic acid were significantly lower in T3 FDP (P = 0.020 and P = 0.046 respectively), but propionic acid was undetectable in T3 and the equivalent sample T3 FDP contained 1.44 g. Capsaicinoids were not detectable in T3, but were notably present in T3 FDP.

This study represents a critical first step in understanding the extent to which the functionality of fresh kimchi is preserved in its freeze dried and powdered form (termed a FermentceuticalTM). Improving health through fermented foods is a critical concept for consumers, food manufacturers and healthcare professionals, alike.
What do consumers want in a local and sustainable plant-based product? Findings from co-creation workshops on the island of Ireland
Authors: Benson T. , Nugent A. , Dean M.
Published: December 2024

The production and consumption of food has a significant impact on our environment, with 2030% of consumption impact on the environment relating directly to food and drink(1–3). One method of reducing this is to diversify protein intake e.g. reducing meat consumption in favour of more sustainable products. While the use of plant proteins is to be encouraged, on the island of Ireland this still has challenges(4). There is therefore a need to diversify protein intake on the island of Ireland through products which are both sustainable and local.

Using co-creation methods, this study aimed to understand what consumers want as sustainable and local plant-based products. Specifically, the study focused on oat, wheat, barley, rye, and pea. Co-creation puts consumers at the heart of product development, ensuring their ideas are understood from the beginning, thus leading to greater acceptance and potential for product success. Four workshops plus a follow-up workshop (n = 38: 21 female, 17 male, age range 22-80 years old) were held across Belfast and Dublin to understand consumers’ wants for a sustainable and local alternative protein product. Workshops discussed factors influencing food purchasing, current sustainability issues, and strategies to shift to a sustainable diet. Key co-creation tasks included drawing a local and sustainable product based on any (or any combination) of the 5 specified ingredients. Discussions were transcribed and initial findings using content analysis are presented.

For products made by participants through co-creation, pea was a popular ingredient, with the top 3 highest rating products based on pea. Products containing oats and wheat were also popular. Product types varied and included main meals (plant-based burgers, pastas etc.), snacks (crackers, crisps etc.), and drinks (milks and meal replacements). While popular in the main workshops, consumers in the follow-up workshop who were tasked with reviewing the products created in the other workshops, largely rejected pea-based products due to taste. The highest rated products were a bolognese product made with pea and barley, porridge oats, and wheat and barley pasta.

These findings corroborate wider research findings that taste is vital in new product development. Basic products based on similar products already on the market ranked high, in line with findings that familiarity is a key driver of acceptance of alternative proteins. Future research should use these findings to gauge the popularity and acceptance of these products at a wider level.
Associations of pulse-rich diets with risk of cancer incidence and mortality: findings from the UK Biobank prospective cohort study
Authors: Kaimila Y , Olotu O. , Clegg M , Jackson K.G , Lovegrove J.A
Published: December 2024

Approximately 25% of deaths in the UK are caused by cancer(1). Studies have reported a lower risk of all site cancers, and specifically kidney, stomach, oesophagus, colorectal, oropharyngeal, and upper aerodigestive cancers in higher consumers of pulses compared to low consumers(2). However, findings are inconsistent with others showing no association(3). In view of the limited studies conducted to date, the objective of this data analysis was to assess the association of pulse-rich diets (beans, chickpeas, and lentils) with cancer incidence and mortality in UK adults.

This prospective cohort study of the UK Biobank included 115,011 participants (55%, n = 62,977 females) aged 40-70 years at recruitment (2006 and 2010) who had undertaken at least two complete 24-hour dietary recalls and were followed up until 2022. Participants with cancer at baseline, extreme dietary energy intakes, or pregnant were also excluded from the analysis. Pulse consumption was split as non-consumers (NC,0g/day, n = 73,266), and three tertiles (T) according to the level of pulse intake (T1:1-20.4g/day, n = 14,035; T2:20.5-40.4g/day, n = 13,509; and T3:40.5360g/day, n = 14,161). Using Cox proportional hazard models, the hazard ratios (HR) of the effect of pulse consumption on total and multi-site cancer incidence and mortality was conducted with sex, age, dietary energy, region, ethnicity, income, employment, smoking status, education, exercise level, body mass index (BMI), supplement use, alcohol intake, family history of cancer, intake of fruits and vegetables, processed meat, and dietary fibre as covariates in the fully adjusted model as appropriate for the cancer site.

The cohort had a mean ± SD age of 55.9 ± 7.0 years, BMI of 26.7 ± 4.6 kg/m2 and pulse intake of 13.3 ± 20.5g/day. White people (n = 110,890, 96.4%) had the lowest mean ± SD pulse intake compared to all other ethnicities (13.2 ± 24.4g/day vs 17.0 ± 27.7g/day, p<0.001 respectively). After a mean follow-up of 12.4 years, there were 3281 cancer deaths and 17,415 incidences of cancer. There were inverse associations of pulse intake with the incidence of liver cancer (HR 0.39: 95% CI:0.17, 0.90) and thyroid cancer (HR 0.40: 95% CI: 0.16, 0.99) in T2 compared to NC for both sexes and in NC compared with T1 for breast cancer in females (HR 0.55: 95% CI: 0.36, 0.86). No associations were observed for other cancer sites or for cancer mortality.

Compared with NC, our findings suggest that diets with an intake of pulses up to 40.4g/day are associated with lower incidence of liver, thyroid, and female breast cancer but not other cancers or mortality. The lack of association between diets containing higher pulse intake with cancer incidence and mortality was unexpected and suggestive of effects of other dietary components, studies on the dose dependent effects and types of pulse intake on cancer incidence and mortality are needed.

Funding received from BBSRC (BB/W017946).
The nutritional profile of plant-based meat alternatives vs. traditional plant proteins: A product audit
Authors: Lindberg L. , Woodside J.V. , Kelly C. , Robinson M. , Nugent A.P
Published: December 2024

Plant-based meat alternatives (PBMAs) are products made from manufactured ingredients such as protein isolates, to replicate the organoleptic and functional properties of meat(1). Traditional plant proteins (TPPs) such as tofu, tempeh and legume-based dishes are whole plant foods and have been longstanding components of the protein group of food-based dietary guidelines (FBDGs)(2). PBMAs have been added to some recently revised FBDGs(3,4), however, with considerable differences in ingredient composition, the objective of this study was to evaluate if these products are similar in terms of energy and macronutrients content.

An online audit of PBMAs available in Tesco and Sainsbury’s was completed (November 2023January 2024). On-pack information was extracted, and similar products were grouped. Within eligible categories (burgers, beef-style dishes and seafood), products were further grouped according to their classification as a PBMA or TPP. Categories such as tofu and tempeh were combined and compared with PBMA chicken fillets/chunks and beef/pork products separately. Mean energy and nutrient contents were compared using independent sample t-tests, with P values ≤ 0.05 considered statistically significant. A-scores from the UK’s Nutrient Profiling Model(5) were calculated and the EU threshold for protein claims (≥12% energy from protein)(6) was applied to determine the proportion of products within each category considered a protein source.

Within the burger category, PBMAs (n = 43) had a significantly higher mean energy (206.8 vs. 197.4 kcal/100g, P = 0.008), total fat (11.2 vs. 8.4 g/100g, P = 0.05), and saturated fat content (2.5 vs. 0.8 g/100g, P = 0.02), and significantly lower carbohydrate content (10.4 vs. 23.5 g/100g, P = 0.002) than TPPs (n = 14). Within the seafood category, PBMAs (n = 11) had a significantly lower total fat content (9.9 vs. 11.4 g/100g, P = 0.001) and significantly higher protein (6.6 vs. 4.5 g/100g, P = 0.04) and salt content (1.0 vs. 0.8 g/100g, P = 0.03) than TPPs (n = 5). PBMAs within the beef-style dishes category (n = 19) were significantly higher in energy (174.2 vs. 111.5 kcal/100g, P = 0.003) than TPPs (n = 20).

When PBMA chicken (n = 81) and beef/pork (n = 20) were compared with tofu, tempeh and jackfruit (n = 17 and 20 respectively), PBMA chicken had a significantly higher carbohydrate content (12.2 vs. 2.6 g/100g, P<0.001) and PBMA beef/pork had a significantly higher protein content (17.2 vs. 13.1 g/100g, P = 0.005). PBMAs had higher mean A-scores (6.4 - 8.5) than TPPs (3.2 - 6.6) in 4/5 categories indicating they are ‘less healthy.’ Very few TPPs within the burger and seafood categories met the protein threshold compared to PBMAs.

Differences in energy, macronutrient content and A-scores, mean PBMAs and TPPs cannot be considered nutritionally equal.
Exploring the relationship between Nature connectedness and food-related behaviours: findings from a cross-sectional survey of Irish consumers
Authors: Brennan M. , Battersby E. , Dekkar S. , Mulligan S. , McAdoo K. , Moore Heslin A.
Published: December 2024

The global food system is the primary driver of biodiversity loss(1) and the source of a third of greenhouse gas emissions(2). Physical and psychological connectedness to nature are associated with improved health and sustainability-related outcomes, including increased pro-environmental behaviours and values(3). Nature connectedness refers to a person’s belief about the extent to which they are part of nature and include nature as part of their identity(3). Higher levels of nature connectedness have been associated with increased fruit and vegetable intake and the consumption of a more diverse diet(4).

This study aimed to assess the relationship between nature connectedness and food-related behaviours amongst Irish consumers.

A cross-sectional online survey was created to assess the attitudes, awareness, and behaviours of Irish consumers regarding the link between nature and food. Nature connectedness was assessed using the validated Nature Connection Index (NCI) scale [6]. The online survey assessed foodrelated behaviours regarding food waste, the purchasing of local, seasonal, and organic food, and the frequency of consumption of a variety of food groups. Covariate-adjusted general linear models and regression analyses were used to assess relationships between NCI scores and food-related behaviours. Analyses were adjusted for age, level of educational attainment, and employment status.

The survey was completed by 400 participants (74% female, age range = 18-92 years, Median age = 46 ± 31). The median NCI score for the total population was 86 (IQR ± 27). NCI score was positively associated with increased purchasing of organic foods (B = 0.312, p<0.001), seasonal foods (B = 0.155, p = 0.021) and foods produced in Ireland (B = 0.158, p = 0.012). NCI score displayed an inverse relationship with the frequency of consuming beef (β = −0.136, p = 0.010), pork (β = −0.118, p = 0.027) and lamb/mutton (β = −0.133, p = 0.011). There were positive associations between NCI score and frequency of consuming legumes (β = 0.147, p = 0.004), green leafy vegetables (β = 0.195, p<0.001) and fruits of the Solanaceae family (tomatoes, peppers, aubergine) (β = 0.121, p = 0.022). NCI score also displayed a positive relationship with the frequency of reducing household food waste (β = 0.218, p<0.001) and choosing food with minimal packaging (β = 0.238, p<0.001).

This study highlights a positive relationship between nature-connectedness and more sustainable, nature-positive food behaviours amongst Irish consumers. The results of this study indicate that increasing the public’s nature connectedness and time spent in nature may help to foster more healthy and sustainable food-related behaviours to contribute to reducing the detrimental impact of the current food system on nature and the climate.