bluuebunny/crossref_metadata_2025 huggingface dataset:
Identifying Foods within the UK diet that are rich sources of the micronutrient Queuosine (Q)
Authors: Chandrasekaran S. , Pan X. , Rosas da Silva G. , Neville C. , Woodside J. , Green B. D
Published: December 2024

This abstract was presented as the Novel Nutrition Research Methodologies and Technologies

Theme Highlight. Queuosine (Q) is a vital micronutrient crucial for protein translation and cellular function in humans. Deficiencies of Q have been linked to chronic illnesses, such as inflammatory bowel disease, neurodegenerative diseases, and various cancers. Human requirements for this micronutrient have not yet been established. Thus far, there has been no systematic investigation of the human diet to understand typical intakes. It is necessary to measure the levels of Q metabolites in commonly consumed foods to identify the richest dietary sources and determine Q intake. Only then can its role in human health and disease be established.

This study aimed to comprehensively analyse Q distribution in the UK diet by quantifying it in foods, identifying rich sources, and ultimately, enabling the design of dietary intervention studies assessing Q absorption/bioavailability.

Data from the UK National Diet and Nutrition Survey (NDNS 5Y) were processed to identify the most frequently consumed foods in 31 main categories, reflecting the dietary habits of >99.5% of UK consumers. Extraction techniques were developed, including a methanol-based method for extracting free Q metabolites and a specialized approach for isolating tRNA-bound Q metabolites from various food matrices. Quantitative LC-MS/MS (SCIEX 5500+) was utilized to accurately measure queuine (q), Q, Q monophosphates (QMPs), and Q precursor (PreQ1) in food samples. These values were summed to determine Total Q levels. Additionally, four-day food diary data from 93 participants in the Northern Ireland Dietary Assessment Study (NIDAS) were analysed to determine the average daily consumption of Q metabolites in adults. Dairy sources were considered promising, so five commercial probiotic yoghurt brands were compared side-by-side.

Q metabolite levels varied significantly across various food types. Total Q metabolite levels in foods ranged from 0.05ng/g to 80ng/g, with a mean level of 20ng/g. The calculated Q consumption of participants in NIDAS ranged from nil/day in some individuals to 170µg/day in others, with a typical mean intake of 18µg/day. The mean amounts (ng/g) of Total Q metabolites (tRNA-bound + free) measured in food categories were dairy 57.2 ± 9.7, meat 20.1 ± 9.9, poultry 4.9 ± 4, and plant-based milk 15.3 ± 10, fruits 2 ± 1.3, vegetables 5.3 ± 2.8, starchy foods 2.2 ± 0.7. Dairy products emerged as significant sources of Q metabolites based on these findings. Concentrations observed in shortlisted probiotic yoghurts ranged from 32 to 352 ng/g.

This study determined typical Q intakes and is the first to identify Q-rich food sources in the UK diet. The highly Q-enriched probiotic yoghurt products could be used in controlled dietary intervention studies to assess Q absorption/bioavailability and this micronutrient’s role in human health and disease.
Using school food purchase data as a method to assess food group and nutrient intakes in secondary school-aged pupils
Authors: Bradley J. , Spence S.
Published: December 2024

Obtaining data on pupils’ school food intakes often relies upon self-reported dietary assessment methods, which can be subject to reporting errors(1). Online tools offer an engaging, streamlined method, however reporting errors still exist. Furthermore, gaining access into schools to conduct research is challenging(2). School food purchase data may offer an alternative approach. Objective data on individual-level school food purchases can be obtained for the whole school day owing to cashless canteens. The use of school food purchase data as a method to assess dietary intakes in secondary school pupils warrants exploration. The aims of the study were to assess the information available in school food purchase data and explore its potential in assessing food group and nutrient intakes.

Individual pupil-level purchase data was obtained from five secondary schools over a four-week period. Following data cleaning and manipulation in excel and Stata v18, the proportion of food and drink items that were assigned an Intake24 food group and linked to a UK Nutrient databank code(s) was calculated.

Ethical approval was obtained from the Faculty of Medical Sciences Ethics Committee, Newcastle University (ref: 2482/26614). Data protection impact assessment was created to ensure efficient transfer of data.

The data captured school food purchases in 3466 pupils; this equated to approximately 80% of total pupils purchasing at least one item at school across the four-week period. A total of 119125 purchases were made by pupils. There were 367 different food and drink item descriptions. Ninetytwo percent (n = 338) of these were able to be assigned to a food group, for example ‘veg/salad’ and ‘hot meat baguette’. This accounted for 82% (n = 97821) of total purchases. Of these, 258 food and drink items (60% of total purchases) contained enough information for a nutrient code to be assigned, for example ‘flapjack’ and ‘Radnor Fizz drink’.

Eight percent (n = 29) did not have enough information to assign either a food group or nutrient code. These included items such as ‘Main Dish’ and ‘Packed Lunch Deal’. These accounted for 18% (n = 20954) of total purchases across the four-week menu cycle.

Pupil-level purchase data is a novel and feasible approach to obtaining objective food intake data on a large scale, maximising generalisability of findings. Obtaining intake data on >3000 pupils in a short time frame would be unachievable using traditional dietary assessment methods. There are some limitations in the use of pupil purchase data to assess pupils’ nutrient intakes, for example, missing portion size information. However, the use of average portions warrants investigation. Future work to compare purchases with self-reported data to assess agreement with validated dietary assessment methods is required.
Effects of cranberry (poly)phenols on mental health in university students: the CRANMOOD randomized controlled trial
Authors: Kamarunzaman N. N. Z. , Le Sayec M. , Li Y. , Wu H. , Mesnage R. , Dalrymple K. , Halket J. , Caldwell A. , Borsini A. , Pariante C. , Vauzour D. , Le Gall G. , Bajka B. , Rodriguez-Mateos A.
Published: December 2024

Increasing evidence indicates that (poly)phenol consumption can have beneficial effects in human brain function(1). The overall aim of this project is to investigate whether consumption of a (poly)phenol rich cranberry drink improve mental health and cognitive function in university students via the gut-brain axis.

A parallel randomised controlled trial was conducted in 72 young healthy final year university students assigned to consume 236 mL cranberry drink (442 mg polyphenols) or nutrient matched placebo, daily for 12 weeks. The primary outcome was mood, measured as Total Mood Disturbance (TMD), using the Profile of Mood States (POMS) questionnaire. Secondary outcomes included stress, anxiety and depression levels, measured using the Perceived Stress Scale (PSS), and the Hospital Anxiety Depression Scale (HADS) questionnaire, salivary cortisol levels and cognitive function measured using the Online General Cognitive Assessment Battery (CogniFit). All of these questionnaires were measured every 4 weeks. Blood and urine samples were collected to measure inflammatory markers, gut-brain-axis metabolites, short chain fatty acids (SCFA), and cranberry polyphenols metabolites. Faecal samples were also collected for measuring gut microbiome diversity and composition and faecal metabolomics. Diet was assessed using food frequency questionnaires (FFQ), 7-day food diaries (EPIC) and 24 h online dietary recalls (intake 24) during the study. Linear mixed-effect model (LMM) and ANCOVA were used to investigate the relationship between the 2 trial arms.

No significant differences were found between treatments for mood, stress levels, anxiety, depression, circulating short chain fatty acids or inflammatory markers, however a significantly lower diurnal area under the curve of salivary cortisol (p = 0.010) and significantly higher short-term memory (Z-score: p = 0.024; Raw-score: p = 0.034) was found at 12 weeks in the cranberry group compared with the placebo. Besides, significant differences between interventions were found in plasma gut-brain axis metabolites, including the kynurenine and bile acids pathway which were kynurenine (p = 0.023), kynurenic (p = 0.032), quinolinic (p = 0.018), and glycolithocholic acid (p = 0.04) as well as several plasma and urinary cranberry (poly)phenol metabolites were modulated by cranberry consumption.

In conclusion, daily cranberry (poly)phenol supplementation for 12 week did not improve mood, stress, anxiety, and depression symptoms in healthy university students, however it may modulate cortisol levels and some aspects of cognitive function via the gut-brain axis.
LIFE Climate Smart Chefs; An Analysis of the Impact of Recipe Reformulation on Environment and Nutrition to Support Sustainable Menu Design (Editions 4 to 6)
Authors: Geaney L. , Stack H. , Magnani A. , Antonelli M. , Castaldi S. , O’Kelly D. , Douglas F. , O’Brien K. , Kirwan L. B.
Published: December 2024

2023 was reported as the warmest year on record, and the global mean temperature reached 1.45°C above the 1850 to 1900 pre-industrial average(1). Emissions from food production are estimated to push global warming over the 1.5°C target set by the Intergovernmental Panel on Climate Change (IPCC)(2). The food industry contributes to one-third of greenhouse gas emissions (GHGe), and accounts for 70% of the world’s fresh water use, through unsustainable practices within food production, packaging and transportation(3). The LIFE Climate Smart Chef (CSC) project was developed to support EU Climate Policy in line with the objectives of the Farm to Fork Strategy(4). This study aims to analyse the nutritional and environmental impact of recipe reformulation by chefs on the CSC project between January to May 2023.

Under the CSC project, 164 chefs were required to enter their recipes into Nutritics, complete a higher level training course on sustainable menu design, and then reformulate their recipes in an in-person workshop where the Nutritics “Foodprint” sustainability module was turned on. Foodprint profiles a recipe’s carbon impact into a simple A to E grading system based on boundaries defined by the CSC project. 178 recipes from 27 chefs were entered into Nutritics software, and analysed for environmental impact (SuEatable LIFE database) and nutrition (energy, saturated fat, salt, sugar, and front of pack labels).

Environmental analysis showed a reduction in carbon (μ −40%; −20% to −75%) and water (μ -38%; 25% to -64%) following reformulation. While the number of A grade recipes remained the same, recipes with “Low” and “Medium” carbon grades B and C (B grades +7%, C grades +4%) and “High” carbon grade D recipes increased (+1%), “Very high” carbon E grade recipes (>1.2kg C02eq) decreased by 15%. For the nutrition analysis, there was a reduction in saturated fat content (μ -11%; 0 to +18g) and salt (μ -5%; 0 to +3.3g), whereas sugar increased after reformulation (μ + 16.3%; 0 to +32g). The Nutrition front of pack labels were impacted by reformulation; “red” labels decreased for salt and saturated fat, but increased for sugar (salt -17%; saturated fat -46%; sugar +50%), recipes labelled “amber” decreased for salt, but increased for saturated fat (salt -5%; saturated fat +6%; sugar 0%) and recipes labelled “green” increased for salt and saturated fat, but decreased for sugar (salt +7%; saturated fat +7%; sugar -1%).

Reformulation should consider multiple factors to ensure a net positive impact on environment and health. This analysis quantifies and provides insight into reformulation as a strategy in sustainable menu design. Quantifying impact may provide an evidence-based for food service reformulation strategies and targets. Future research should analyse additional factors such as cost and demographics, and in-depth statistical analysis.
The environmental impact of diet in Latin American populations: a systematic review
Authors: Araya-Bastias C. , Garzillo J. , Pell J. P. , Lee D. , Celis-Morales C.
Published: December 2024

Food production accounts for one third of global greenhouse gas emissions(1). Similarly, the demand on the food system depends in part on people’s food choices. Thus, several studies have estimated the environmental impact of dietary patterns based on food consumption data from developed countries(2,3). This has led to literature reviews comparing the evidence for the impact of different diets on the environment and health status(4,5). However, similar analyses from developing countries are scarce. In this context, this systematic review sought to analyse and compare the available literature on the environmental impact of the diet of Latin American populations.

A systematic review was conducted using the ©2024 Covidence online software. Searches were conducted in Medline, Embase, Web of Science and Scopus databases. Inclusion criteria were studies measuring different markers of environmental impact such as carbon, water or ecological footprint related to food consumption in Latin American countries. We narratively synthesized the evidence by country, environmental markers, socio-demographic factors and dietary intake reported by each country.

Out of 3007 papers, 30 were included in this review. Eight Latin American countries have reported the environmental impact of diet, with the majority coming from Brazil (n = 8), followed by Mexico (n = 6), Argentina (n = 3), Chile (n = 3), and Peru (n = 2) while only study was available for Colombia, Costa Rica and Guatemala. Water and carbon footprint were the most commonly used measures of the environmental impact of people’s diets. The average (IC 95%) carbon footprint reported were 2.3 (2,1; 2,3); 2.6 (2.6; 4.4); 3.4 (2.4; 4.7); 4.5 (4.4; 4.6) and 8.3 (4.5; 12.4) KgCO2eq/person/day in Guatemala, Peru, Chile, Brazil and Argentina, respectively. In general, men, middle-aged adults and people with higher educational and socio-economic levels were positively associated with a higher diet-related environmental footprint. In addition, beef and vegetables were the foods with the highest and lowest environmental impact attribution, respectively.

Our review reveals a significant lack of research on the environmental impact of diet in Latin American populations. This underlines the need to establish a regional database documenting the environmental footprint of commonly consumed foods in Latin America. This would allow for the development of studies to provide evidence to promote public policies to achieve more sustainable diets in the region.
Consumer ranked likely effectiveness of interventions to reduce meat consumption
Authors: McBey D. , Martínez Sánchez G. , McCormick B.J.J. , Horgan G.W. , Macdiarmid J.I.
Published: December 2024

There are potential health and environmental benefits to reducing meat consumption among populations where consumption is high(1). However, meat is a staple part of the diet for many, and large-scale dietary shift is difficult to achieve. We sought to investigate current attitudes to meat and plant-based foods, intentions reduce meat consumption over the next three months, and potential policies and interventions current meat eaters believed could help them to eat less meat and more plant-based foods.

We conducted an online survey (n = 1590) of people living in Scotland, stratified by age, gender, ethnicity, and educational attainment. Of this sample, 95% (n = 1504) described their diet as either omnivorous (84%) or flexitarian (11%). In addition to questions about intentions to reduce meat we presented statements framed around the COM-B model of behaviour(2) to measure people’s perceptions of their Capacity, Opportunities and Motivation to change Behaviour, in this case reducing meat consumption. Latent Class Analysis (LCA) was conducted using these COM-B statements in order to identify disparate segments of the population based on underlying attitudes and beliefs. Current meat eaters were also asked to rank 25 different potential policies or interventions that have been identified in previous work(3,4), using a best-worst scaling method where they were asked to choose the option they believed would be most effective for them personally, and the one which would be least effective, from a choice of four interventions. This was repeated ten times for each respondent, with a ranking then calculated using a conditional logit model.

Considering only meat eaters, sociodemographic variables such as age (Cramer’s V = 0.1, p<0.001), gender (V = 0.09, p = 0.03) and education (V = 0.09, p<0.001) were weak predictors of intentions to reduce meat. The LCA, based on responses to the COM-B statements, revealed four distinct groups. One group (14% of the sample) appeared unwilling to reduce consumption, one was more ambivalent (25%), another group was broadly willing (45%), and the last reported to be actively reducing consumption (14%). Regarding the perceived utility of potential policy and intervention options, there were broad similarities among the four population groups, with options related to the cost and improvement of current vegetarian options (taste and availability) considered most impactful for all. In contrast, interventions that sought to provide information and educate (e.g., leaflets or celebrity endorsement) were considered least likely to facilitate change by all four groups.

There is a willingness to reduce meat consumption among a majority (59%) of the population, and there appear to be concrete policy and intervention options that could target them. There are also potentially more targetted policy options, which could target those who currently consume more meat and are less likely to consider eating less.
Dietary patterns and risk of childhood overweight/obesity or metabolically unhealthy childhood obesity: A systematic review and meta-analysis
Authors: Kyrkili A. , Saltaouras G. , Bountziouka V. , Georgoulis M. , Bathrellou E. , Yannakoulia M. , Kontogianni M.
Published: December 2024

Childhood overweight/obesity (Ov/Ob) and its combination with metabolic complications, known as metabolically unhealthy obesity (MUO), is a major public health problem1. Diet is one of the most important modifiable determinants of weight status and health, but the relationship between dietary patterns and Ov/Ob or MUO in children and adolescents remains poorly studied2,3. The aim of this study was to explore associations between adherence to dietary patterns and the risk of childhood Ov/Ob or MUO.

A literature search was performed following PRISMA guidelines4 in Scopus and Medline databases to identify longitudinal prospective studies, and randomized controlled clinical trials (RCTs) with ≥12-month follow-up, in children and adolescents (age: 2-19 years; regions: Europe, USA, Canada or Oceania, in English language, publication period: January 2013-June 2023). Studies’ quality was also evaluated with the ROBINS-E and RoB-2 tools.

From the 2603 references initially identified, 29 prospective studies were included in this systematic review and meta-analysis. All studies reported on Ov/Ob risk. Dietary patterns were assessed with a-priori method in 15 studies and with a-posteriori method in 14 studies. Conceptually, dietary patterns were characterized as “healthy” (HDP) or “unhealthy” (UDP), however there were inherent differences in the way dietary patterns were defined/ extracted, the items loading high in each extracted pattern and the scoring system applied for the degree of adherence to each pattern. Limited evidence suggests that adherence to patterns during childhood, which are lower in fruits, vegetables, and whole grains, while higher in sweets, refined grains, fast foods, and processed meats are associated with higher BMI later in adolescence. Eighteen studies were included in meta-analysis. Adherence to a HDP was associated with lower odds of Ov/Ob [odds ratio (OR): 0.85 (95% confidence interval (CI): 0.80; 0.91) for the adjusted model] compared to non-adherence, while adherence to UDP was associated with higher odds of Ov/Ob [OR: 1.34 (95%CI: 1.17; 1.53) for the adjusted model] compared to non-adherence. Higher adherence to a HDP was associated with lower BMI [beta: −0.02 (95%CI: −0.04; −0.01) kg/m2 for the adjusted model] and lower increase in BMI over time [beta: −0.11 (95%CI: −0.18; −0.04) kg/m2 for the adjusted model], compared to lower adherence. No significant associations were found between adherence to a HDP and z-BMI, while a marginally significant association was revealed between adherence to UDP and z-BMI [beta: 0.04 (95%CI: −0.00; 0.08) kg/m2 for the adjusted model].

Higher adherence to HDP exhibits preventive effect against Ov/Ob in children and adolescents. Results should be interpreted cautiously because of the heterogeneity in defining “exposure” and should be confirmed through future research both in prospective cohorts and RCTs.
Comparison of dietary intake and physical activity in children and adolescents with or without non-alcoholic fatty liver disease
Authors: Kyrkili A. , Petsoukis G. , Vourdoumpa A. , Koutaki D. , Paltoglou G. , Katsagoni C. , Rogalidou M. , Papadopoulou A. , Papadopoulou M. , Charmandari E. , Kontogianni M.
Published: December 2024

Non-alcoholic fatty liver disease (NAFLD) affects 5.5–10% of children worldwide, while in individuals with obesity, it increases to almost 34%1,2. Long-term dietary habits, leisure-time physical activity and sedentary activities have been proposed as modifiable risk factors for developing NAFLD in children/adolescents3,4, however, data to date remain limited. The aim of this study was to investigate differences in dietary intake and physical activity between children/adolescents with overweight/obesity and NAFLD and children/adolescents with overweight/obesity without the disease.

A total of 106 children/adolescents with overweight/obesity, aged 12.5 ± 1.8 years, were included in the study, of whom 48 were diagnosed with NAFLD and 58 belonged to the control group. Participants in the two groups were matched for age, gender, body mass index, and Tanner stage. The diagnosis of NAFLD was based on elevated alanine aminotransferase (ALT) and/or abdominal ultrasound, followed by exclusion of other causes of secondary liver fat accumulation5.

Additionally, the dietary intake of the participants was assessed by four 24-hour recall method and analyzed for energy, macronutrients, and micronutrients using the Nutritionist Pro software program. The adherence to the Mediterranean Diet (MD) was assessed using the KIDMED index6. Physical activity was assessed using a questionnaire validated in the Greek population, the SelfAdministered Physical Activity Checklist7. Each participant completed the above questionnaire 4 times together with the 24-hour recalls.

No significant differences in the energy intake and the intake of macro-/micro-nutrients were observed between children/adolescents with NAFLD and the control group (all p >0,05). Regarding adherence to MD, there was no significant difference between children/adolescents with NAFLD and children/adolescents without NAFLD, with only 5% of the total sample demonstrating a high level of adherence to MD (score >8). Children/adolescents with NAFLD spent fewer minutes per day on physical activity compared with children/adolescents without NAFLD [49 (29, 70) min/day versus 67 (44, 95) min/day, p = 0.006]. In addition, children/adolescents with NAFLD spent more hours per day playing computer/video games compared with the control group [2.7 (1.4, 5.2) hours/day versus 1.9 (0.7, 3.3) hours/day, p = 0.035].

In conclusion, no differences in dietary intake in terms of energy, macro- and micro- nutrients intake were recorded between overweight/obese children/adolescents with and without NAFLD. Participation in physical activities was significantly lower, and time spent in sedentary activities was higher, in children/adolescents with NAFLD compared with their counterparts without NAFLD.
Enhancing the acceptability of Stevia sweetened cookies through the addition of Inulin: A study on texture, chemical attributes, and taste perception
Authors: Watawana M. , Banu A. , Ryan G. , Pogorzalek M. , Granato D. , Hoffmann Sarda F.
Published: December 2024

The increasing consumer interest in reduced-sugar, natural, sustainable options and healthier baked goods has prompted research into alternative non-caloric sweeteners of natural origin, like Stevia, as substitutes for conventional sugar in bakery items(1). However, the bitter aftertaste associated with stevia is a significant challenge in its application as a sugar substitute(2).

This study delves into innovative baking, focusing on developing health-conscious oat-quinoa cookies sweetened with Stevia to evaluate the possibility of using Inulin to enhance acceptability.

Three types of Cookies were formulated using oats and quinoa flour: sugar-based (SuC), steviabased (StC) and stevia+inulin-based (InStC). SuC served as the control. The optimised formulas were tested using physical, chemical, and sensory parameters.

After approval from the Ethics Committee Board, University of Limerick(06098S&E), sensory analysis was conducted to determine consumer preference (n = 89). A 9-point hedonic scale was used to evaluate odour, taste, colour, sweetness, aftertaste, texture, and overall impression(3). The fiber content of the cookies was calculated based on the nutritional information of the ingredients. After baking, water activity (aw) and texture were also measured on days one and five. Antioxidant activity (DPPH, TPC, FRAP and Total Monomeric Anthocyanins) was also evaluated.

All data was statistically evaluated using IBM SPSS Statistics (Version: 28.0.1.1 (14)). One-way ANOVA test- LSD post hoc test was carried out for sensory, antioxidant and aw assays.

Based on the sensory study results, there was no perceived difference between odour and colour for the three formulations. The average evaluation score for Overall Impression was 6.6>5.9>5.4 (p<0.001, p = 0.016) for SuC, InStC, and StC, respectively. For Texture, 7.0>6.3>5.5 (p = 0.818, (p<0.001) for SuC, InStC, StC, respectively. For the Taste attribute, it was 6.5>5.9>5.5 (p<0.001, p = 0.087) for SuC, InStC, and StC, respectively. A statistically significant difference was observed for both overall impression and texture between InStC and StC.

Regarding fibre content, InStC had a significantly higher fibre content, 7.02%, compared to StC 3.36% and SuC 3.11%. A statistically significant difference in aw was observed between the StC and InStC on day one and day 5 (p<0.05), with the StC having a higher aw. Texture analyser results correlated with the results of aw. No statistically significant difference was observed between the samples for the antioxidant activity (p>0.05).

These findings demonstrate the potential of incorporating functional ingredients such as inulin to improve stevia-sweetened baked goods’ sensory acceptability and physical properties, aligning with the growing consumer preference for healthier baked products.
An investigation into nutritional knowledge of Irish rugby coaches
Authors: Lynch N , Sweeney G , Cradock K. , Mullee A
Published: December 2024

Nutrition is an important factor for an athlete’s overall performance and recovery. Previous research has demonstrated that sports nutrition knowledge is linked to balanced and healthy dietary practices(1,2). As coaches have an influential relationship with athletes, in relation to their dietary intake, understanding the nutritional knowledge of coaches is necessary in terms of supporting an athlete’s overall nutrition plan(3). The aim of this study was to investigate the nutrition knowledge of rugby coaches within the Irish Rugby and Football Union (IRFU) responsible for coaching young players.

An online questionnaire was distributed by the IRFU via email to National and Provencial coaches (n = 54) of 15-20 year old male and female players. The questionnaire consisted of two previously validated general and sports nutrition knowledge questionnaires(4,5). Ethical approval was provided by the ATU Sligo Department of Health and Nutritional Sciences Ethics Committee. Descriptive statistics were tabulated for coaches’ demographic data and their total and sub-category mean scores. An Independent samples t-test assessed the difference in mean nutrition knowledge score for coaches who gave advice and those who did not give advice on sports nutrition.

Twenty-eight coaches participated in the study, yielding a response rate of 55%. Nearly two thirds of participants (64.1%) were within the age range of 29 – 39 years; the length of time coaching was relatively balanced with 25% having 2 – 5 years’ experience, 35.7% had 5 – 15 years’ experience and 39.3% had over 15 years coaching experience. Coaches responded correctly to over half of all the questions asked (55.3%), which is below the minimum score of 75% set to determine adequate nutrition knowledge(6). There was no significant difference in nutrition knowledge score between coaches who reported having a formal nutrition training compared to coaches with no formal nutrition training. Fifty seven percent of coaches reported that they provided nutrition advice to their players.

In conclusion, the coaches that participated in this study did not have adequate nutrition knowledge. However, over half of the coaches reported giving nutrition advice to players, highlighting that coaches could benefit from a formal ongoing nutrition training program to improve their knowledge.
Achieving SDG 12: impact of food choice, food waste and dignity
Authors: Sumpter S. , Nancheva N. , Ranta R. , Bhakta D. , Mulrooney H.
Published: December 2024

Increasing food insecurity (FI) in the UK has led to increased food bank usage(1). This underrepresents true levels of need, since many with FI utilise alternative coping strategies(2). Food banks are designed to provide emergency food for a limited time, requiring referral with proof of need. They have been critiqued for this and their limited food choices(3), which add to the stigma experienced by many clients(4). Their nutritional quality has also been criticised(3). The UN Sustainable Development Goals (SDG) require action to address socioeconomic drivers of inequity. Several are nutrition-related including SDG2 (zero hunger) and SDG12 (responsible production and consumption)(5). Part of SDG12 aims to halve per capita levels of food waste by 2030(5). Surplus food is often used to feed those with FI through community support schemes like social supermarkets, alternatives to food banks. This study evaluated social supermarkets to identify client experiences and perceptions of surplus food, food waste and stigma.

Bespoke questionnaires were administered in two social supermarkets in Sussex on three site visits (n = 111). Additional optional telephone interviews (n = 25) were conducted. Ethics approval was obtained from Kingston University London. Of particular interest were client views on quality and choice of food available, and implications of this for SDG12. Thematic analysis of qualitative data was carried out to identify key themes, while quantitative data were statistically analysed to explore impact of demographics using Kruskal Wallis tests with posthoc Dunn’s and Bonferroni correction.

Of particular interest were client views on the quality and choice of food available, and the implications of this for SDG 12. The majority (n = 102; 91.9%) agreed or strongly agreed that choosing what they ate rather than being given no choice mattered to them, while 76.6% (n = 85) agreed or strongly agreed that the social supermarket helped them to reduce food waste. Interviews revealed these were linked, and the impact on food waste was not solely due to the use of surplus food but to offering food choice with clients choosing what they and their families liked and would eat; being given no choice increased the likelihood of foods being wasted.

[Social supermarket client quote] ‘I think [choice] is important, I hate, absolutely hate waste, I don’t agree with it, I don’t agree with throwing things away that you could eat. And if someone made that choice for you, you might not be able to eat it and want to eat it’.

Food choice therefore increased client agency, reducing the potential for stigma and trauma. Using surplus food to feed those dealing with FI is problematic. Nonetheless, offering food choice represents a more client dignified experience with potential to reduce food waste, thereby arguably helping to achieve SDG12.
Does sociodemographic strata determine local access to plant-based meat alternatives?
Authors: McBey D. , McCormick B.J.J. , Hussain M. , Macdiarmid J.I.
Published: December 2024

People with lower socio-demographic status (SES) tend to have less healthy diets, partly through access and affordability(1). As people are encouraged to reduce their meat consumption as part of a sustainable diet(2), plant-based alternatives to meat are increasingly available. We hypothesised that lower SES populations may not be able to access plant-based meat alternatives (PBMAs) from nearby shops.

A cross-sectional survey of food retailers in Aberdeen, a city of approximately 260,000 people with a wide range of SES, was conducted in 2023. For each decile of the nationally representative Scottish Index of Multiple Deprivation (SMID)(3), a postcode was randomly selected around the centroid of which a 0.5 mile area was identified and all food vendors were visited. All PBMAs (e.g., plant-based sausages, cold cuts and chicken nugget replacements both frozen and chilled) were recorded along with descriptive characteristics of the shop (e.g., size, whether in a chain, proximity to public transport). Separately, to approximate the shopping habits of people in each SIMD decile, Kantar World Panel purchase data for the whole of Scotland (2017-2023) was used to model the proportion of monthly household visits to and spending in different food shops by household SIMD decile using a beta regression with mixed effects for repeated measures (n = 3054 households with median 30, IQR 1, 33 monthly observations).

Forty-one retailers were visited and a total of 267 different PBMAs products identified. There was no association between the SIMD decile where a shop was located and the availability of PBMAs. The only statistically significant predictor of PBMAs sale was supermarket size (Chi-squared test, p = 0.002) and PBMAs were only available in large or very large supermarkets (n = 12/41). Larger supermarkets tended to be positioned in accessible locations with middling SIMD deciles (4th and 6th), albeit access may be more limited for vulnerable groups who may be less likely to own a car From the household purchase data, there was no statistical difference in the proportion of monthly household spending on food in large supermarkets between SIMD deciles (0.01, 95%CI 0.003,0.022, p = 0.14) and the proportion of visits to large supermarkets was not meaningfully different by SIMD (range 0.33 to 0.39), from which we infer that people from all SIMD deciles could access large supermarkets which stock PMBAs.

We found no evidence to support our hypothesis that access to PBMA was driven by SIMD. Access was limited to large food shops, however, all SIMD deciles use large food retailers and could, in principle buy PBMAs. We do not know, from these data, whether supermarkets are equally used by, or convenient for, consumers from different SIMDs, however,access to PBMAs may not be one of the major barriers for consumers reducing meat consumption
Vitamin D content of products recently launched on to the marketplace – findings from the MINTEL Global New Products Database
Authors: Taylor E.J. , Price R.K. , Hollywood L. , Pourshahidi L.K.
Published: December 2024

Vitamin D deficiency is a cause for concern among the UK population, with many failing to achieve the recommended daily amount of 10µg/day(1). Sunlight exposure is not sufficient in the UK to maintain year-round vitamin D status so therefore the population rely heavily on dietary sources, including fortified foods(2). In the absence of standardised and/or mandatory vitamin D fortification policies in many countries(3), such products often contain variable amounts of vitamin D(4), however this has not been investigated to-date on a global scale. Therefore, the aim of this study was to explore the vitamin D content of newly launched products worldwide over a 5-year period.

Data were extracted from Mintel’s Global New Product Database across all regions. Search criteria were filtered by nutrient and/or ingredient, to only include products launched from December 2018 to December 2023, and containing >0.1µg vitamin D per 100g/ml. Of the total 2,963 products identified, 608 were excluded owing to missing data, resulting in 2,355 products included in the final dataset for analysis. Vitamin D content was quantified as µg per100g/ml (µg = IU/40, when required). Data were compared by food category (n = 12) and between branded vs private label (own-brand) products, using ANOVA (with Tukey post-hoc tests) and independent samples t-tests, respectively.

The overall mean ± SD vitamin D content of newly launched products was 12.5 ± 71.2 µg per 100g/ml (range: 0.01-2380 µg per100g/ml). By category, the mean ± SD vitamin D content of products (µg per100g/ml) were as follows: baby food (7.1 ± 20.3), bakery (210.4 ± 683.3), breakfast cereals (9.4 ± 21.2), chocolate confectionary (134.4 ± 135.1), dairy (6.0 ± 23.7), desserts and ice cream (1.8 ± 2.1), rice and noodles (4.4 ± 0.1), processed meat and fish (20.9 ± 39.0), sauces and seasonings (39.3 ± 123.5), snacks (6.7 ± 9.3), sugar confectionary (101.4 ± 90.9) and sweet spreads (56.7 ± 95.5). Products in the bakery, chocolate confectionary and sugar and gum confectionary categories had a significantly higher vitamin D content per 100g/ml, compared to all other categories. In the total dataset, branded products (n = 2832; 96%) had a significantly higher vitamin D content than private label products (n = 131; 4%) (12.7 ± 72.5 vs. 6.1 ± 11.3 µg per 100g/ml, respectively; P<0.001).

This preliminary analysis has demonstrated a wide range in the vitamin D content of newly launched products worldwide, which varies significantly between food categories and is higher in branded compared to private label products. Future research using this dataset will explore changes over time, as well as regional differences in the vitamin D content of new products, both between and within the different categories. Such evidence may help to inform future new product development opportunities and vitamin D fortification policies.
Vitamin D supplementation and bone health in menopausal women: a systematic review of randomised controlled trials
Authors: Riordan V. , Nally S.
Published: December 2024

Serum 25(OH)D (vitamin D) plays an important role in skeletal and muscle function(1). Menopausal women are at an increased risk of reduced bone mineral density (BMD) and fracture due to a decline in oestrogen levels(2). A low circulating 25-hydroxyvitamin D (25(OH)D) level during menopause is a common problem and has been associated with changes in dietary intake and body composition(3). While vitamin D supplementation has been shown to increase serum 25(OH)D levels, its isolated effects on bone health in menopausal women is largely misunderstood. A systematic review was conducted to identify, appraise, and synthesise available studies to assess the impact of vitamin D supplements and bone health in menopausal women.

Four electronic databases (PubMed, EMBASE, Scopus, and Cochrane Library) were searched from inception to 8 December 2023. Only randomised controlled trials (RCTs) examining the efficacy of vitamin D supplementation in menopausal and/or post-menopausal women were included. Studies published in English and measuring BMD, fracture risk, calcium absorption, or serum 25(OH)D levels were eligible. Animal/lab trials, studies involving pharmaceutical co-treatments or vitamin K and/or calcium supplements were excluded. Two researchers independently extracted data according to the Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA) guidelines(4) and assessed possible bias using the Cochrane risk of bias tool v2. A narrative approach was used to synthesise the data.

In total, 243 studies were retrieved through initial database searches. Following the elimination of duplicates and screening stages, six RCTs involving 696 menopausal women met the eligibility criteria. The studies varied in intervention length (range 4 wks-4 yrs) and were conducted across four different countries including: Brazil, Bangladesh, Japan, and the USA. Study samples ranged from 38 to 230 participants. A variety of vitamin D supplements (dosages/frequencies) were used across the included studies. Despite heterogeneity in study methods and vitamin D dosages, significant improvements were observed in BMD, risk of falls, and calcium absorption following vitamin D supplementation. Results also found that vitamin D supplementation may improve postural balance and muscle function, improving mobility for menopausal women.

This systematic review demonstrates that vitamin D supplementation can enhance BMD, calcium absorption, reduce the risk of falls, and improve postural balance in menopausal women. However, the optimal dosage of vitamin D has not been determined. Limitations include methodological heterogeneity and lack of long-term follow-up, highlighting the need for further large-scale RCTs with rigorous methodology. These findings underscore the importance of ongoing research to better understand the role of vitamin D supplementation and bone health in menopausal women.
Iodised salt in the UK: a review of its availability and presence in processed foods
Authors: Tattersall Joanne , Rayman Margaret P. , Stergiadis Sokratis , Bath Sarah C.
Published: December 2024

There is no salt iodisation policy in the UK, and the majority of iodine intake is from milk and dairy products(1). The availability of iodised table salt in the UK was last investigated in 2009, and was found to be low(2). As table salt contributes only approximately 15% to total salt intake, it is important to know whether any of the salt in processed foods is iodised. This study therefore aimed to update the availability of iodised table salt and review its use in processed foods that are available in the UK.

Iodised table salt availability was investigated in ten supermarket chains (nine online and one instore), covering 96.6% of the market share(3). Data was collected on price per kilogram for iodised and own-brand table salt. A Google-site search of the supermarket wesbites was conducted between 28 February and 4 April 2024; both the terms “iodised” and “iodized” were searched to identify all processed foods containing iodised salt. Data on product name, ingredients, salt content per 100 g and per portion, and country of origin were extracted. Duplicate products and items no longer available were removed. Salt per portion was calculated using serving sizes on the product label or equivalent products, and estimated portion sizes were used if these were unavailable. Iodine per portion was then calculated by assuming that salt was iodised at a concentration of 20 mg/kg.

Iodised table salt was available in three of the ten (30%) supermarkets (as one brand). Iodised salt was over four-times more expensive than own-brand table salt (£4.17/kg vs.£1.02/kg); the difference was smaller than in 2009 when it was six-times the price. The iodine concentration of the iodised table was 20 mg/kg, an increase from 2009 when it was 11.5 mg/kg(2).

A total of 240 processed foods containing iodised salt were identified across all supermarkets. The country of origin was mostly unspecified (46.7%, n = 112) but where it was, most products were from Germany (19.6%, n = 47). The most common (35.4%, n = 85) food group containing iodised salt was meat products (including hot dogs, pâté, salami), followed by stock/sauce/spices/condiments (22.5%, n = 54) and pasta/noodle products (12.9%, n = 31). Average iodine per portion was 19.4 µg (range 0.44-94 µg), which would provide 13% (range 0.3-63%) of adult recommendations (150 µg/day).

Iodised table salt is available at fewer supermarket chains than in 2009. Iodised salt is used in some processed foods available in the UK though the iodine content is not provided on the nutrition label. When estimating iodine intake in dietary assessments, the potential contribution from iodised salt in some processed foods should be considered. Salt intake, even if iodised, should not exceed recommendations.
Association between empirically driven dietary patterns and cardiometabolic disease risk factors: A cross-sectional analysis in UK adults
Authors: Yilmaz A. , Weech M. , Jackson K.G. , Lovegrove J.A.
Published: December 2024

Extensive research has investigated the impact of individual foods and nutrients on development and progression of cardiometabolic disease (CMD)(1). However, there are only limited data on the influence of overall dietary patterns on CMD within the UK population. Therefore, this analysis aimed to empirically identify dietary patterns and explore their association with CMD risk factors in UK adults.

For this secondary data analysis, habitual dietary data was collated from four randomised controlled trials (DIVAS, DIVAS-2, SATgenε, RESET) and one observational study (BODYCON) conducted at the Hugh Sinclair Unit of Human Nutrition, University of Reading. This dietary data was categorised into 38 food groups before performing principal component analysis to identify specific dietary patterns. After stratifying the principal components into increasing quartiles (Q) and determining the eNutri-DQS (a measure of diet quality), ANCOVA was performed to assess variations in estimated marginal means of CMD risk factors and eNutri-DQS between quartiles of dietary pattern adherence.

The dataset included 646 individuals, 58% female with a mean ± SD age of 44 ± 14 years, and body mass index (BMI) of 25.2 kg/m2 (SD 4.0). Two main dietary patterns (DP) were identified which explained 11.7% of the total variance of food intake. Higher adherence to DP1 (Q4), characterised by diets rich in fermented dairy, fruits, wholegrains, vegetables and lower in red/processed meat products, was associated with lower BMI, waist circumference, diastolic blood pressure, fasting triacylglycerol, non-high-density lipoprotein (HDL)-cholesterol and higher HDL-cholesterol concentrations compared with the lowest quartile of adherence (Q1) (P<0.01). DP2, characterised by high consumption of sugar, honey and jam and other sweet spreads, refined grains and cereals with lower intakes of vegetables, nuts and wholegrains, was associated with lower HDLcholesterol concentrations compared to those with lower adherence (P = 0.006). Relative to Q1, diet quality, as measured by the eNutri-DQS, was significantly higher across increasing quartiles of adherence to DP1 (P<0.001), whereas the eNutri-DQS was significantly lower in Q4 versus Q1 of DP2 (P<0.001).

This analysis has revealed two main dietary patterns in disease-free UK adults. Greater adherence to a diet higher in fermented dairy, fruits, wholegrains, and vegetables and lower in red and processed meat was associated with a higher diet quality and favourable associations with CMD risk markers.