bluuebunny/crossref_metadata_2025_split huggingface dataset:
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.
The effect of vitamin D3 supplementation on vitamin D status and associated health outcomes in children
Authors: Royle Emily , McSorley Emeir M. , Kirsty Pourshahidi L. , Armstrong David , Magee Pamela J. 
Published: December 2024

Sufficient vitamin D status is required in childhood for normal skeletal health and the development of muscle and motor function(1). Vitamin D primarily acts through the promotion of calcium absorption from the gut and mobilisation from bone tissue(2). Childrens’ vitamin D dietary intakes are currently below the recommended guidelines within the UK and Ireland suggesting a need for vitamin D3 supplementation to prevent the risk of developing vitamin D deficiency(3). The aim of this study was to examine the effect of 12 weeks’ supplementation with 10µg/d vitamin D3 vs placebo control on vitamin D status and to determine if improved vitamin D status impacted muscle function and cognition in children aged 4-11 years.In the D-VinCHI randomised, double-blind, placebo-controlled trial, healthy children (n = 118; mean age 8.1 ± 1.8 y; 51% girls) were randomly assigned to either placebo or 10µg/day of vitamin D3 for 12 weeks (year-round). Baseline and endpoint measures included anthropometric measures, hand grip strength, balance, and cognitive assessment. Blood samples were analysed for plasma 25hydroxyvitamin D [25(OH)D], and parathyroid hormone. Vitamin D consumption from food sources was assessed via a 13-item food frequency questionnaire.Following the 12-week intervention vitamin D status [25(OH)D concentration] increased in the treatment group from 66.31 ± 17.25 nmol/L to 69.04 ± 16.92 nmol/L. Change in status was significantly different compared to the placebo group within which a decrease in 25(OH)D was observed from 63.67 ± 19.48 to 56.29 ± 18.58 nmol/L, p<0.001. Supplementation with vitamin D3 prevented deficiency of plasma 25(OH)D during the winter months. Vitamin D3supplementation had a positive effect on cognitive function, improving simple movement time from 707 ± 380 to 599 ± 207 milliseconds, compared to the placebo group within which time increased from 680 ± 284 to 728 ± 372 milliseconds, p = 0.017. Vitamin D mean dietary intake from food sources alone was 2.68µg/day. There was no effect of supplementation on muscle function.Vitamin D3 supplementation maintained year-round sufficiency in children and importantly, prevented deficiency during the extended winter months. Vitamin D supplementation may enhance cognitive function via improvements in attention and psychomotor speed. The reported intakes of vitamin D food sources were low and were well below the current dietary reference value for this age group. Further health promotion policies and (bio)fortification strategies should be considered within this age group to maximise vitamin D status for optimal growth and development.
Body composition, body mass index, waist circumference and perimenopausal symptoms in women living in Ireland
Authors: Murphy M.B. , Owens R. , Edwards L. , Cuskelly G.J. , Heavey P.M. 
Published: December 2024

Menopause, as signified by 12 months of amenorrhea, marks the end of female fertility(1). The perimenopausal stage preceding this event, is frequently symptomatic, with previous research suggesting that a higher body mass index (BMI) may be associated with more severe menopausal symptoms(2). Changes to body composition have also previously been linked to the decline in hormones that accompany this midlife transition(3). This cross-sectional, observational study aimed to shed light on this underexplored area in Ireland.Approval was granted by the Technological University of the Shannon Research Ethics Committee. A convenience sample of perimenopausal women (>40 years old) were recruited via social media and workplaces. Participants self-reported their symptom severity using the previously validated Menopause Rating Scale (MRS)(4). Psychological, somatic, and urogenital symptom categories were rated from 0 (no symptoms) to 4 (very severe symptoms), with a potential maximum score of 44. An overall score and a sub-score for each of the 3 symptom categories was generated. Participants self-identified their perimenopausal stage (early or late) based on descriptions of the STRAW+10 criterion(5). A range of anthropometric measurements were taken including height, weight, waist circumference (WC) and body fat (BF) percentage (using TANITA MC-580 tetrapolar bioelectrical impedance scales). Following descriptive analysis, Spearman’s correlation coefficient was utilised to test the relationship between MRS and anthropometric measurements.Participants (N = 112) had a mean age of 48.05 ± 3.48 years, a mean WC of 95.2 ± 16.9cm, a mean BF percentage of 34.9 ± 7.3. Prevalence of healthy, overweight, and obesity BMI amongst participants was 29%, 36% and 36% respectively, with a mean of 29.0 ± 6.6kg/m2amongst the sample. Overall mean MRS symptom score was 15.3 ± 6.9. There was a positive correlation between participant’s overall symptom rating and, their BF percentage (r = 0.30, P = 0.001), WC (r = 0.30, P = 0.002), and BMI (r = 0.31, P = 0.001). This relationship was also observed in the symptom sub-score categories. Somatic sub-score positively correlated with BF percentage (r = 0.24, P = 0.010), WC (r = 0.31, P<0.001) and BMI (r = 0.31, P<0.001). Urogenital sub-score was similarly positively correlated to all 3 anthropometric measurements, BF percentage (r = 0.24, P = .010), WC (r = 0.24, P = 0.011), and BMI (r = 0.23, P = 0.014). Psychological sub-score was correlated positively with BF percentage (r = 0.23, P = 0.015) and BMI (r = 0.21, P = 0.026), but not WC.The findings from this study suggest that a higher BF percentage, WC and BMI may be associated with a more symptomatic perimenopausal stage. Further studies are warranted to further explore this, and how to target interventions.
Reduction in menopause symptom severity following a personalised app-based dietary intervention program: a pre-post longitudinal analysis of the ZOE PREDICT 3 study
Authors: Pounis G. , Bermingham K. M. , Capdevila J. , Bulsiewicz W. J. , Roomans A. , Creedon A. , Amati F. , Wolf J. , Spector T. D. , Hall W. L. , Berry S. E. 
Published: December 2024

Digital health technologies delivering dietary and lifestyle advice1,2 may offer a contemporary approach to menopause symptom mitigation in a large population base3. This study aimed to evaluate alterations in both diet quality and menopause symptom burden following the implementation of an app-based, personalised dietary intervention in peri- and postmenopausal participants.Baseline and follow-up data (mean follow-up time, 207 ± 72 days) on diet, menopause symptom number (from 20 vasomotor, sexual, psychological and somatic symptoms), symptom severity (0-not at all, 1-a little, 3-quite a bit and 5-extremely) and other characteristics of 4,287 UK based participants of the ZOE PREDICT 3 study (1,000 perimenopausal and 3,287 postmenopausal) were analysed (NCT04735835). Dietary assessment was performed through an app-based food frequency questionnaire (PREDICT-FFQ)2 and diet quality assessed using the Healthy Eating Index-2020 (HEI, score 0-100)4. A novel Menopause Symptom Tracker Score (MSTS 0-100, Copyright © 2024 Zoe Limited) was used to capture symptom number and severity.There was a modest increase in diet quality after the intervention in both peri- and postmenopausal participants; mean HEI from 76.4 ± 8.4 to 79.7 ± 6.8 (P<0.001) and from 78.7 ± 7.8 to 81.1 ± 6.4 (P<0.001), respectively. Baseline MSTS was higher in peri- versus postmenopausal participants 28.9 ± 15.1 vs. 18.1 ± 15.0 (P<0.001). However, both groups showed a significant decrease in mean MSTS after the intervention compared to baseline; mean change (95%CI) in perimenopausal was -8.7 (-9.5, -7.9; 30.1% reduction) and in postmenopausal was -6.6 (-6.9, -6.2; 36.5% reduction) (P for both <0.001).The reduction in the overall MSTS was greater in perimenopausal compared to postmenopausal (P<0.001). Reductions in domain-specific MSTS for peri- and postmenopausal groups respectively, were as follows: vasomotor −0.56 (−0.71, −0.40; 24.9% reduction) and −0.47 (−0.54, −0.41; 31.8% reduction), sexual −0.72 (−0.87, −0.57; 18.6%) and -1.08 (-1.16, −0.99; 28.7%), psychological -2.3 (-2.5, 2.0; 35.0%) and -1.2 (-1.3, -1.1; 44.2%), somatic -5.1 (-5.6, -4.7; 31.5%) and -3.8 (-4.0, -3.6; 37.5%) (P for all <0.001). The reduction in the psychological and somatic domain-specific MSTS was greater in peri-compared to postmenopausal group (P for both <0.001).This study supports the potential of personalised app-based dietary interventions in the mitigation of menopausal symptoms during menopause transition and its potential to affect the health and quality of life of millions. Further studies should investigate their efficacy in a randomised, controlled dietary intervention setting.
Diet quality is associated with lower prevalence of menopausal symptoms: the ZOE PREDICT 3 study
Authors: Pounis G. , Bermingham K. M. , Capdevila J. , Bulsiewicz W. J. , Roomans A. , Creedon A. , Amati F. , Wolf J. , Spector T. D. , Hall W. L. , Berry S. E. 
Published: December 2024

The role of diet in the prevention and management of menopausal symptoms is poorly understood1,2. Digital health platforms have the potential to optimise collection of population-level menopause symptom data particularly in a rapidly changing environment2,3. This study explored the prevalence of menopause symptoms utilising data collection capabilities of a mobile app in a large population of peri- and postmenopausal women and to investigate novel associations between diet quality and symptoms.Baseline data on diet, 20 menopause symptoms (i.e. 3 vasomotor, 3 sexual, 4 psychological and 10 somatic) and other characteristics of 70,412 participants of the ZOE PREDICT 3 app-based study in UK (n = 27,932 peri- and n = 42,480 postmenopausal) were analysed (NCT04735835). Dietary assessment was performed through an app-based food frequency questionnaire (PREDICTFFQ)4 and diet quality assessed using the Healthy Eating Index-2020 (HEI, score 0-100)5.The burden of menopausal symptomatology was high; with 99.8% and 92.7% of peri- and postmenopausal participants reporting 1 or more symptoms respectively and 66.0% and 41.2% of peri- and postmenopausal participants experiencing >12 symptoms, respectively (P<0.001). Mean ( ± SD) symptom number was greater in the peri- versus postmenopausal group; 13.5 ± 3.8, vs. 10.5 ± 5.5 (P<0.001). HEI (mean ± SD) was slightly lower in the peri- versus postmenopausal group; 73.9 ± 9.7 vs. 76.6 ± 8.9 respectively (P<0.001). Logistic regression analyses showed that a 20 unit increase in HEI was associated with reduction of 6%-37% and 12%-43% in likelihood of symptom presence (dependent on the symptom) in peri- and postmenopausal participants, respectively (P<0.05). ORs remained significant in adjusted models (for age, BMI, use of hormone replacement therapy, total energy intake and home environment (urban, rural) showing reductions of 7%-19% and 6-21%, respectively (P<0.05). Logistic regression analyses revealed that a similar increase in HEI (20 units) was associated with 17% and 19% reductions in the number of symptoms reported by peri- and postmenopausal women after multiple adjustments (P<0.05).This large observational study confirms the high prevalence of menopausal symptoms among peri- and postmenopausal women and provides new evidence between adherence to healthy eating and reduced likelihood of menopausal symptoms, increasing the potential for symptom reduction by specific dietary approaches. Further studies should examine this relationship in longitudinal and dietary intervention settings.
Partial replacement of milk and dairy products with plant-based alternatives – would fortification of bread reduce the impact on iodine intake?
Authors: Nicol K. , Nugent A.P. , Woodside J.V. , Hart K.H. , Bath S.C. 
Published: December 2024

Plant-based dairy alternatives (PBDAs) consumption has assumed a more significant role in populations shifting to more sustainable eating habits. However, PBDAs do not necessarily replace the nutrient value of cow’s milk and dairy products, particularly that of essential micronutrients such as iodine(1). Cow’s milk and dairy products are the primary source of iodine in the UK diet(2), and substituting with PBDAs may negatively affect iodine intake. Here, we aimed to (i) investigate the implications for iodine intake and adequacy of partial replacement of milk, cheese, and yoghurt with commercially available PBDAs per UK Net Zero recommendations(3) and (ii) evaluate the potential of introducing bread products made using iodised salt as prophylaxis against iodine deficiency in population intakes due to the proposed changes.The present study used the dietary modelling software DaDiet(4) to examine iodine intake in the diets of children aged 1.5-13 years and females aged 14-49 years. We used data from the National Diet and Nutrition Survey (2016-2019) and brand-level iodine concentration data(5). Firstly, several scenarios that accounted for the population impact of replacing 20% or 35% of milk and dairy product consumption with PBDAs were modelled. Secondly, we modelled the changes by substituting salt in bread with iodised salt at a 30 µg/kg concentration. Relative to the usual diet, we calculated the change in iodine intake and the proportion with intake below the UK Lower Reference Nutrient Intake (LRNI) or above the Upper Limit (UL).Replacing 20% of dairy products with PBDAs would result in a meaningful decrease in usual iodine intake in all population groups, except females aged 14-18 years, without impacting the population proportion below the LRNI. A 35% replacement would result in a meaningful decrease in iodine intake (9-20%) compared to the usual diet for all population groups. A 35% replacement would also increase the proportion of females aged 19-49 years with iodine intakes below the LRNI to 21%. Adding iodised salt to bread products would increase the usual iodine intake across all population groups and decrease the proportion of intakes below the LRNI (2-14% change). Particularly for females aged 14-18 years, where 40% increases in iodine intake were observed (97 to 136 µg/day) and would not have a meaningful impact on the proportion above the UL in any population group.Introducing iodised salt in bread products would counteract the negative effect of PBDAs on iodine intake in all population groups. Replacing milk and dairy products with PBDAs per current UK Net Zero goals would reduce population iodine intake unless measures are implemented to minimise the impact on usual iodine intake. Introducing iodised salt to bread products is one countermeasure that would minimise the impact on iodine intake without increasing the population above the UL.
Modelled replacement of meats by dairy products and incident coronary heart disease: Evidence from the UK Biobank Study
Authors: Vogtschmidt Y.D. , Soedamah-Muthu S.S. , Givens D.I. , Lovegrove J.A. 
Published: December 2024

There is uncertainty about the impact of replacing meats by dairy products (milk, yogurt, cheese) on the risk of coronary heart disease (CHD)(1,2). Our objective was to examine the modelled replacement of red meat (unprocessed), processed meat, and poultry meat by milk, yogurt, and cheese in relation to CHD incidence in the UK adult population.Prospective longitudinal data were used of 117,216 participants in the UK Biobank Study, who were free of CHD at entry, had completed at least two 24hr dietary assessments and had complete covariate data. We modelled the replacement of 1 serving of red meat (unprocessed) (100 g/d) or processed meat (50 g/d) or poultry meat (100 g/d) by 1 serving of milk (200 g/d), yogurt (120 g/d) and cheese (30 g/d). These portion sizes were chosen based on previously reported portion sizes(3). Information on the incident cases of non-fatal or fatal CHD events were obtained from hospital inpatient admissions and death registries. The hazard ratios (HR) and 95% confidence intervals (CI) were derived from Cox regression models and multivariable adjustments included sociodemographic, lifestyle, family history, total energy, dietary factors, and BMI.In our study population, 57% were female. The mean ± SD was 56 ± 7.8 years for age and 26.6 ± 4.6 kg/m2 for BMI. During a median follow-up of 11 years, a total of 7060 cases of incident CHD were found. There was a lower risk of CHD for the modelled replacement of 1 serving of red meat (unprocessed) by 1 serving of cheese (HR: 0.90; 95% CI: 0.84, 0.97), but not by milk (0.93; 0.87, 1.00) or yogurt (0.94; 0.87, 1.02). Similarly, replacement of 1 serving of poultry meat by 1 serving of cheese was associated with lower risk of CHD (0.92; 0.85, 0.98) and no significant associations were observed with replacement by milk (0.97; 0.90, 1.04) or yogurt (0.98; 0.90, 1.05). Replacing 1 serving of processed meat by 1 serving of milk (0.92; 0.87, 0.97), yogurt (0.93; 0.87, 0.99) or cheese (0.87; 0.82, 0.92) was associated with lower CHD incidence.Our study findings support current recommendations for CVD prevention of limiting intake of meats, especially processed meat. Data suggest benefits of dairy foods, in comparison with meats, for reducing the risk of CHD. These findings should be replicated in other cohorts with different intake ranges.
Association between predicted hsCRP score and hyperlipidemia among women: the Korea Nurses’ Health study
Authors: Lee Soomin , Cha Chiyoung , Lee Jung Eun 
Published: December 2024

Hyperlipidemia is known to be closely associated with diet and inflammation.(1) This study aimed to examine the relationship between predicted hsCRP score and hyperlipidemia among women in the Korea Nurses’ Health Study.In this prospective cohort study, a total of 6,921 women aged 21-50 years were included from the Korea Nurses’ Health Study (KNHS)(2) module 1 to 11. The predicted hsCRP score was derived from demographic, lifestyle, dietary, and anthropometric factors.(3) Dietary factors were derived based on a validated food frequency questionnaire (FFQ).Hyperlipidemia was defined as the presence of any one of the following: 1) total cholesterol ≥240 mg/dl, 2) HDL-cholesterol <50 mg/dl, or 3) triacylglycerol ≥200mg/dl.(4) We also considered participants with a history of diagnosed hyperlipidemia or current use of hyperlipidemia medication as having hyperlipidemia. Cox proportional hazard regression analysis was used to calculate relative risk (RRs) and 95% confidence intervals (CIs) with adjustment for potential confounding factors.During a mean follow-up of 5.81 person-years, 1,862 cases of hyperlipidemia were identified. After multivariable adjustment, the RRs (95% CIs) for hyperlipidemia comparing the highest predicted hsCRP score with the lowest predicted hsCRP score were 1.22 (1.04-1.43), 1.12 (0.96-1.32), 1.27 (1.08-1.49), and 1.61 (1.37-1.89), respectively (P for trend < 0.001).Our results support that increasing predicted hsCRP scores were associated with increased risk of hyperlipidemia. These findings suggest that dietary and lifestyle changes aimed at reducing inflammation may help prevent hyperlipidemia.