Nutrition Bulletin最新文献

Extensive epidemiological research and the findings from one randomised controlled feeding trial (RCT) have shown associations between the consumption of ultra-processed foods (UPFs) and higher energy intakes. To date the specific properties of UPF foods and diets that may be responsible for driving higher energy intakes remain unclear. A comparison of the diets in the single RCT to date showed a significantly higher eating rate (g/min, ER) for meals in the UPF diet compared to those in the minimally processed diet. Numerous acute feeding trials have shown that foods with textures that promote a slower ER tend to be consumed in smaller portions compared to those consumed at a faster ER. Here, we describe the rationale and approach for the Restructure RCT with the primary aim to determine the effect of meal texture-derived ER (g/min) of UPF diets ('UPF Slow ER' vs. 'UPF Fast ER') on daily ad libitum energy intake (kcal/day) across a 14-day period. The secondary objectives of the Restructure RCT are to compare changes in body composition and metabolic markers following the same two diets. We hypothesise that texture-derived differences in ER will moderate food and energy intakes from UPF diets such that participants will consume less when they encounter textures that promote a slower eating rate. The outcomes of the Restructure RCT aim to provide new insights on the proposed mechanisms by which UPF are thought to promote greater energy intakes, and aid in the development of food-based strategies to moderate dietary energy intakes from processed foods. Trial Registration: clinicaltrials.gov identifier: NCT06113146.

Protein from animal sources significantly contributes to greenhouse gas emissions, driving the need for sustainable alternative protein sources to meet global dietary demands while reducing environmental impact. This project explores microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable and high-quality protein for human consumption. This report describes a multidisciplinary approach to assessing the feasibility of incorporating microbial protein into human food systems, guided by four key objectives. First, a market analysis to identify opportunities and challenges for incorporating microbial protein into existing food products, assessing its potential to improve the protein quality of plant-based foods. Second, the project will evaluate the protein quality and digestibility of reformulated products using advanced models simulating human gastrointestinal processes. Third, consumer perceptions and barriers to adopting bacterial-based proteins will be investigated, addressing safety, health and sustainability concerns. Overall findings will inform the development of a technical document outlining actionable recommendations for commercialising microbial proteins as food ingredients. This multidisciplinary project aims to support the sustainable diversification of dietary protein sources, contributing to global efforts towards achieving sustainable food systems. The project is funded by the Start Healthy, Stay Healthy (STAR) Hub, a Diet and Health Open Innovation Research Club (OIRC) which is funded by the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC).

Inulin is a prebiotic fructan-type fibre found in vegetables, cereals, and fruits, while isolated inulin is used as a sugar replacement additive. Children in the UK do not meet dietary fibre recommendations, and inulin could contribute to increased fibre intake. However, inulin intake is not routinely assessed. We tested the feasibility of identifying dietary sources of inulin in school-aged children and estimated the impact of inulin on their fibre intake. In a pilot cross-sectional study in 154 healthy school-aged children (median age 7 years old, IQR: 5-12), diet was assessed using one 24-hour recall. A list of foods reporting inulin content was collated from the literature and food labels. Inulin consumed from homemade and takeaway food was calculated using the mean of three standard recipes. AOAC fibre was estimated using Nutritics software. The UK National Diet and Nutrition Survey (NDNS) was used for comparisons with the estimated fibre-plus-inulin intake. Median fibre-plus-inulin intake was 16.3 g/day, IQR: 0.9-46.5; AOAC: 985.29 fibre was 14 g/day, IQR: 0.8-45.4 and median inulin intake was 1.3 g/day, IQR: 0.1-7. Fibre-plus-inulin estimates were higher than total fibre reported by NDNS in children aged 4-10 years (13.8 g/day). Cereal and cereal products were the main inulin contributors to percentage of total intake of group (58.1%). Next were mixed composite dishes (7.4%), vegetable, potatoes, beans group (7.4%), and fruits (8.5%). In conclusion, it is feasible to include inulin in the estimation of total dietary fibre. If inulin intake is assessed, total fibre consumption in children could increase by 8%, suggesting it is important to include inulin and fructans in fibre estimates of representative populations.

Vegetarian and vegan diets are increasingly popular in Germany due to ethical considerations, perceived health and environmental benefits. Regionally representative data, particularly for Bavaria, remain scarce. This study updates the prevalence, demographics and eating motives of vegetarians and vegans using data from the 3rd Bavarian Food Consumption Survey (BVS III; 2021-2023), a repeated, population-based, representative study. Stratified random sampling recruited 1503 adults aged 18-75 years via resident registration offices. Dietary intake was assessed using repeated 24-h recalls. Participants self-identified their diets. Individuals indicating 'vegetarian' or 'vegan' were pooled and compared to omnivores. The prevalence of vegetarian/vegan diets increased from 2.2% (2002/2003) to 6.3%. Higher education (OR: 4.2; 95% CI: 1.7-10.2) and being female (OR: 2.3; 95% CI: 1.2-4.2) significantly predicted adherence, while urbanity and age did not. Compared to omnivores, vegetarians/vegans reported stronger motivations related to health and environmental concerns (p < 0.001) but placed less importance on sociability (p = 0.017) and traditional eating (p = 0.042). Adjusted mean protein intake was significantly lower in vegetarians/vegans (62.4 g/d vs. 70.3 g/d, p = 0.004), yet still adequate. Essential amino acid intake was also lower; their relative proportion (~50%) was comparable between groups. Fibre intake was significantly higher among vegetarians/vegans (23.8 g/day vs. 16.5 g/day, p < 0.001). The prevalence of vegetarian and vegan diets nearly tripled over two decades. The findings substantiate a regressive trend in meat consumption in the region, driven by health rather than environmental concerns.

The British Nutrition Foundation and Quadram Institute hosted a multidisciplinary roundtable, chaired by Professor Jessica Fanzo, to explore how the UK food system can be transformed to achieve net zero targets while ensuring nutritional adequacy, food security, and health equity across the life course. Current dietary patterns are significant contributors to the global burden of chronic disease, while food systems also cause considerable environmental harm. Agriculture, as both a major driver of climate change and a sector highly vulnerable to its effects, plays a crucial role in shaping both environmental change and food security. In the UK, dietary patterns often diverge from established guidelines, particularly among vulnerable groups, highlighting a food environment that fails to promote nutritional security or support balanced, sustainable, and diverse plant-rich diets for long-term health. Achieving a shift towards healthier, more sustainable diets requires a collaborative, cohesive, interdisciplinary, and innovative approach that integrates both nutritional and environmental goals across the entire food system. Roundtable participants considered how targeted action from policymakers, industry, and the agricultural sector can support this transition without compromising nutritional security. Participants emphasised that strategies to promote plant-rich diets must account for population-specific nutritional requirements and socioeconomic constraints. A key concern was ensuring that the transition to net zero does not exacerbate existing dietary inequalities. The discussion highlighted vulnerable groups, such as children, adolescents, pregnant women, and older adults, who may be at greater risk of nutritional inadequacies, particularly for vitamin B12, iron, and iodine, as efforts to reduce reliance on animal-based foods accelerate. Ensuring access to affordable, nutrient-dense, and bioavailable alternatives is crucial. The significant role of the private sector (manufacturers, retailers and out-of-home providers) in shaping the food environment was acknowledged, with an emphasis on the need for greater accountability. Participants called for robust regulatory policies to level the playing field and incentivise the production and promotion of healthier, more sustainable foods. Whilst the use of the terms 'high in fat, sugar or salt' (HFSS) and 'ultra-processed foods' (UPF) formed part of the discussion, particularly concerning processed plant-based alternatives, the primary message was to use such frameworks as tools to drive broader food system transformation, rather than distractions from the ultimate goal of enabling dietary patterns that are both health-promoting and environmentally sustainable.

The UK food system faces critical challenges at the intersection of public health, environmental sustainability, and economic resilience. Currently contributing significantly to greenhouse gas emissions, biodiversity loss, and freshwater use, the system also fails to ensure universal access to healthy diets-particularly for lower-income populations during a cost-of-living crisis. The Transforming UK Food Systems (TUKFS) Programme has brought together academia, industry, policymakers, and communities to co-produce solutions to these complex challenges. This paper highlights findings from the Programme, with a focus on improving nutrition and sustainability. It outlines four key action areas: (1) innovation in manufacturing and supply chains, including development of UK-grown pulses, fortified foods, and aquaculture systems; (2) transforming food environments, such as school meals and supermarkets, to make healthy food more accessible; (3) empowering communities through co-production and stakeholder engagement across the food system; and (4) reforming policy and governance by aligning national and local strategies and applying systems thinking to food policy. Collectively, these actions aim to drive coordinated, evidence-based transformation toward a healthier, more equitable, and sustainable UK food system.

Fish provides essential nutrients, including protein, omega-3 fatty acids (oily fish) and other micronutrients, and may be seen to have a prominent role in protecting against non-communicable diseases, especially cardiovascular disease. Recent UK National Diet and Nutrition Survey analysis suggests people are not meeting their weekly fish intake recommendation of at least two portions per week, of which one should be oily. Lower socioeconomic groups are more likely to eat poor-quality diets, with low fish intake, resulting in poor health outcomes. The aim of this scoping review was to examine the factors influencing fish consumption in people living within 'disadvantaged communities' in the UK. The review was guided by Arksey and O'Malley's five-stage framework and Preferred Reporting Items for Systematic Reviews (PRISMA) checklist. Peer-reviewed literature was searched, focusing on studies carried out in the UK (published in CINAHLPlus, PubMed, Scopus, Web of Science and MEDLINE) and grey literature (Google Scholar, consultations and websites) between January 2000 and December 2023. Selected studies were reviewed and analysed descriptively or using content analysis. A total of n = 26 papers were reviewed, with collated findings suggesting a nuanced picture in relation to fish intake within 'disadvantaged communities'. Specific barriers were identified, including physical and economic accessibility, with poor access to fish and the high cost of fish (especially oily) positively associated with income level. Demographic characteristics of age, gender, and ethnicity were shown to influence fish intake. Education level also plays a role, namely the higher the education level, the higher the likelihood of regular (i.e., weekly or daily depending on study) fish consumption. Similarly, cultural factors can determine fish-related food choices in adults, which can also influence children's fish intake. Despite some inherent limitations, this review provides important insights into the fish intake of disadvantaged communities. Recommendations are made for researchers, practitioners, and policy makers engaged in (blue) food system strategies to inform the design of interventions and campaigns to promote fish intake, enhance education of its health benefits, and skills in its preparation/cooking in disadvantaged communities to support action to tackle health inequalities.

Iron is a key micronutrient essential for the function of many enzymatic and non-enzymatic proteins that carry out a diverse set of biological functions, including erythropoiesis, oxygen transport, cellular respiration and immunity. Iron levels are tightly maintained in the human body, while reduced or excess amounts of iron can lead to many different health concerns. Despite the numerous approaches, including iron supplementation, currently being employed at both the individual and community levels to address iron deficiency, it is still a global health concern that primarily affects lower-income communities and people suffering from different diseases and health conditions, such as cancer, infectious diseases, abnormal menstruation and pregnancy. Iron overload is also an adverse health condition that leads to detrimental effects on human health. Excessive iron accumulation in the body due to hereditary hemochromatosis or long-term high iron intake in individuals with hemochromatosis can lead to life-threatening conditions, such as impaired cellular respiration, diabetes and impairment and failure of key organs. Chelation therapy and blood removal are well-known therapeutic strategies that have been used in controlling iron overload. This review considers the role of iron in human physiology, its involvement in various pathological conditions, and the consequences of iron deficiency and iron overload. Therapeutic approaches to manage and correct such conditions are also discussed.

Many studies have shown that dietary fibre lowers cholesterol levels; however, to our knowledge, no study has examined the relationship between dietary fibre intake and remnant cholesterol, which are known risk factors for cardiovascular disease (CVD). Therefore, we aimed to investigate the association between dietary fibre intake and remnant serum cholesterol levels in older Korean adults. We used data from the 2016 to 2021 Korea National Health and Nutrition Examination Survey, which included 8212 older adults. Serum remnant cholesterol levels were calculated by subtracting the low-density lipoprotein cholesterol and high-density lipoprotein cholesterol levels from the total cholesterol level. Hyperremnant cholesterolaemia was defined as a serum remnant cholesterol level of ≥ 30 mg/dL. Dietary fibre intake was classified on the basis of adequate intake (AI). A multivariate logistic regression analysis was performed to examine the association between dietary fibre intake and remnant serum cholesterol levels. The odds ratio of hyper-remnant cholesterol aemia was 1.26 times higher in older adults with fibre intake below AI than in those with fibre intake above AI (95% confidence interval 1.06-1.48, p < 0.01). This study revealed that dietary fibre intake was inversely associated with serum remnant cholesterol levels in older Korean adults. Therefore, dietary fibre can be considered a novel therapeutic strategy for lowering remnant cholesterol and may benefit older adults at risk of CVD in terms of the prevention and inhibition of progression.

Food insecurity is a growing concern worldwide, particularly in the United Kingdom. Despite this, community-based interventions to address food insecurity remain an under-researched area. Existing food insecurity reviews have focused on international evidence, limiting investigations to foodbank use and/or interventions targeted towards children. This scoping review aimed to understand the evidence on available community-based interventions for adults experiencing food insecurity in the United Kingdom and the suggested elements for a feasible, acceptable intervention. A comprehensive electronic search was completed up to January 2024. All study designs were considered. A descriptive analytical approach was used to summarise intervention data. Narrative synthesis explored the data further, using the Food Ladders model as a framework. This review identified a very limited scope and quantity of evidence on community food insecurity interventions for UK adults, with 21 included studies. Over half of interventions (52.4%, n = 11) relied on volunteers, and a high proportion used donated or surplus food. The nutritional quality of emergency food provision was poor, and it was unclear whether providers could adequately cater for special dietary requirements, cultural and/or religious needs. There were very few studies (19.0%, n = 4) assessing the feasibility or acceptability of interventions or their impact on food insecurity. Further research is required into the feasibility, acceptability and effectiveness of community food insecurity interventions for adults in the United Kingdom.