Proceedings of the Nutrition Society最新文献

Interpreting intermittent fasting physiology in the context of behaviour. 在行为的背景下解释间歇性禁食生理学。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-10-15 DOI: 10.1017/S0029665126106156

David John Clayton, Tommy Slater, Lewis John James

{"title":"Interpreting intermittent fasting physiology in the context of behaviour.","authors":"David John Clayton, Tommy Slater, Lewis John James","doi":"10.1017/S0029665126106156","DOIUrl":"https://doi.org/10.1017/S0029665126106156","url":null,"abstract":"Intermittent fasting (IF) is a popular diet strategy involving extended periods of fasting or marked energy restriction, interrupted by periods of unrestricted intake. Several protocols exist under the IF umbrella, differing in timing, duration, and whether they require complete fasting or permit limited energy intake during restriction periods. These factors affect physiological and behavioural responses to IF. This review considers evidence that common IF approaches produce distinct physiological effects, and how different temporal structures alter behaviours affecting energy balance. The clearest evidence for distinct physiological effects is from early time-restricted eating. By shifting food intake early in the day, well-controlled studies have noted improved glucose control independent of weight change. In contrast, the physiological response to modified fasting, permitting ∼400-600 kcal/day during restriction periods, does not appear to differ meaningfully from continuous energy restriction, while some complete fasting protocols report greater fat-free mass loss. The clinical effectiveness of IF may depend more on how effectively the energy deficit is retained across repeated restriction and feeding cycles. Several IF studies report reduced physical activity and increased energy intake outside of restricted periods, attenuating the intended energy deficit. Appetite control, food reward, eating traits, and routines, may influence compensation, adherence, and individual variability in response. In summary, some IF approaches can achieve distinct physiological effects, but behavioural changes often mitigate these under free-living conditions. Future research should characterise achieved fasting and energy restriction, identify predictors of behavioural compensation, and explore how adherence can be maximised whilst achieving a fasting-like metabolic response.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-10"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149184072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insects as future food - nutrient requirements and manipulation of whole-body composition in Tenebrio molitor larvae. 昆虫作为未来食物的营养需求和对黄粉虫幼虫全身成分的控制。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-09-15 DOI: 10.1017/S0029665126105424

Tim Parr, Basil Tamim, Victoria Hill, Andrew Salter, John Brameld

{"title":"Insects as future food - nutrient requirements and manipulation of whole-body composition in Tenebrio molitor larvae.","authors":"Tim Parr, Basil Tamim, Victoria Hill, Andrew Salter, John Brameld","doi":"10.1017/S0029665126105424","DOIUrl":"https://doi.org/10.1017/S0029665126105424","url":null,"abstract":"Black Soldier Fly Larvae (BSFL, Hermetia illucens), yellow mealworms (MW, Tenebrio molitor) and house crickets (HC, Acheta domesticus) are the most common production systems insects reared as an alternative protein source for human food or in livestock feeds. However, the nutrient composition, particularly of larval insects (BSFL and MW), varies significantly. This review will focus on the protein nutritional quality of these species, as well as describing how body composition of MW can be manipulated. These three insect species contain relatively high concentrations of protein (34-72%) and have reported digestibility which varies widely (48-99%). Digestible indispensable amino acid scores (DIAAS) for these three species are at best 75-92%, each with a different limiting indispensable amino acid. Both protein content and digestibility vary between species but also within species due to different feeds and product processing. The administration of exogenous Juvenile Hormone to MW feed causes a large and favourable increase in protein and decrease in fat content, thereby demonstrating the potential for MW nutrient composition to be manipulated to provide a higher value feed ingredient. A similarly agriculturally positive impact on MW nutrient composition, but also growth characteristics, can also be achieved by independently manipulating the individual macro- and micro-nutrient composition of MW's feed. This demonstrates use of feeds with varying nutrient content, could potentially be used to differentially alter protein to fat ratios in MW and increase the total yield of protein. This would represent an important step in improving the commercial viability of mealworms as an animal feed.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-10"},"PeriodicalIF":7.1,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148970910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gather + Grow: a systems approach to addressing food insecurity in Far North Queensland. 收集+种植：解决远北昆士兰粮食不安全问题的系统方法。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-09-11 DOI: 10.1017/S0029665126105370

Renae Earle, Simone Nalatu, Robyn Littlewood

引用次数: 0

Assessing iron, zinc and calcium bioaccessibility using the INFOGEST method: challenges and opportunities. 利用INFOGEST方法评估铁、锌和钙的生物可及性：挑战和机遇。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-08-12 DOI: 10.1017/S0029665126105394

Molly Muleya, Alexandre Minami Fioroto, Elizabeth H Bailey

{"title":"Assessing iron, zinc and calcium bioaccessibility using the INFOGEST method: challenges and opportunities.","authors":"Molly Muleya, Alexandre Minami Fioroto, Elizabeth H Bailey","doi":"10.1017/S0029665126105394","DOIUrl":"10.1017/S0029665126105394","url":null,"abstract":"Fe, Zn and Ca are minerals required for essential physiological functions, including oxygen transport, immune function, enzymatic activity and bone health. Despite their importance, deficiencies remain widespread, driven in part by poor bioavailability of these minerals from many dietary sources, particularly plant-based foods. As dietary patterns increasingly shift towards plant-based and novel ingredients, robust methods for assessing mineral bioavailability are urgently needed to support food composition data, dietary modelling and product development. While in vivo approaches remain the reference standard, their cost, complexity and ethical constraints limit their routine application. Consequently, in vitro digestion models have become indispensable tools for screening and for mechanistic investigation of mineral bioaccessibility. The INFOGEST static in vitro digestion method is now the most widely adopted harmonised protocol, providing standardised digestion conditions, found to agree with in vivo data for protein digestion. However, its application to mineral bioaccessibility presents distinct challenges that remain unresolved. These include substantial interference from reagent-derived background minerals, strong matrix-dependent mineral-ligand interactions and lack of consensus on how the bioaccessible fraction should be defined and separated following digestion. This review critically examines the use of the INFOGEST method for assessing Fe, Zn and Ca bioaccessibility, highlighting key methodological limitations and recent advances. Future progress will require targeted optimisation of digestion conditions, standardised definitions of bioaccessibility, validation of separation techniques and direct comparison with in vivo data. Addressing these challenges is essential to ensure that in vitro models generate physiologically meaningful, comparable data capable of informing nutrition research and policy.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-11"},"PeriodicalIF":7.1,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148713204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Digesta dynamics, nutrition messaging and (ultra)processed food. 消化动态，营养信息和（超）加工食品。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-08-11 DOI: 10.1017/S0029665126105436

Michael J Gidley

{"title":"Digesta dynamics, nutrition messaging and (ultra)processed food.","authors":"Michael J Gidley","doi":"10.1017/S0029665126105436","DOIUrl":"10.1017/S0029665126105436","url":null,"abstract":"There are two disparate approaches used to communicate nutritional attributes of foods, based on nutrient composition and food type. Nutrient content fails to account for the rate and site of nutrient absorption, and food type does not differentiate between diverse forms of the same type. The scope of this review is to examine whether a combination of nutrient composition and digesta dynamics provides a coherent framework for rationalising health benefits associated with whole foods and explaining dietary risk factors associated with chronic non-communicable diseases. Digesta dynamics encompasses the timescales and rates of mouth, stomach, small intestine and large intestine processing. Key concepts include chewing extent, gastric transit time, small intestinal digestion/absorption rate, the proportion of digestate that escapes digestion by the end of the small intestine, and large intestine fermentation rate and extent. Food processing can have profound consequences on digesta dynamics, often resulting in shorter oral and gastric transit, faster small intestinal digestion, less undigested food at the end of the small intestine and rapid large intestine fermentation. If processing effects act through changes in digesta dynamics, there is no reason to differentiate between factory-processed and analogous kitchen-processed foods. Nutrition messaging based on digesta dynamics as well as nutrient composition would avoid the scapegoating of additives that have no connection to risk factors for common chronic non-communicable conditions. Ultraprocessed foods should be seen as a 'brand' that creates an emotional connection with consumers as part of general nutrition messaging, rather than a technical categorisation that distinguishes 'healthy' and 'unhealthy' foods.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-8"},"PeriodicalIF":7.1,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148707522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How sensory experiences shape our eating behaviour: evidence for individual taste differences affecting weight management. 感官体验如何塑造我们的饮食行为：个人口味差异影响体重管理的证据。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-08-11 DOI: 10.1017/S0029665126105412

John Mark Grigor, Mairi Helen Gardner

{"title":"How sensory experiences shape our eating behaviour: evidence for individual taste differences affecting weight management.","authors":"John Mark Grigor, Mairi Helen Gardner","doi":"10.1017/S0029665126105412","DOIUrl":"10.1017/S0029665126105412","url":null,"abstract":"The modern surge in obesity can be seen as evidence that food choice remains an important area of study. Sensory science has also provided a necessary contribution to this area. This review will describe the latest scientific understanding on flavour perception and how metabolism, weight management, exercise and food design might affect this perception. Taste research has shifted from sensory testing paradigms to a receptor level scientific understanding of gustation with the discovery of the heterodimeric taste receptor type 1 proteins (T1R) for sweet and umami taste, and the family of taste receptor type 2 (T2R) for the detection of bitterness. TA2R38 has been widely investigated to understand how genetic diversity in bitter taste might influence weight management. Currently there is no substantial evidence that variations in bitter taste affects overall weight status of subjects. However, gustation is highlighted as the key sensory determinant of eating behaviour where there is some evidence that chronic consumption of foods rich in salt and sugar result in a reduced sensitivity to these tastes. Although a strong link between taste sensitivity and BMI appears inconclusive. Human gustatory response to fatty acids is still a matter of debate although dysfunction of this taste maybe seen in cases of obesity. However, gustation is not experienced in isolation and there is an interplay between food structure, oral processing, texture and taste. Therefore, to fully understand the contribution of sensory evaluation in eating behaviour, dynamic sensory techniques need to be applied where facial electromyography has potential.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-6"},"PeriodicalIF":7.1,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148707527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genetics of sensory nutrition. 感官营养遗传学。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-08-07 DOI: 10.1017/S0029665126105400

Phoebe S C Hui, Danielle R Reed, Liang-Dar Hwang

{"title":"Genetics of sensory nutrition.","authors":"Phoebe S C Hui, Danielle R Reed, Liang-Dar Hwang","doi":"10.1017/S0029665126105400","DOIUrl":"10.1017/S0029665126105400","url":null,"abstract":"Sensory nutrition is an emerging research area that examines how chemosensory perception, particularly taste and smell, shapes dietary behaviours, nutritional status, and disease risk. Variation in how individuals perceive the same foods may help explain differences in diet quality and responsiveness to behavioural dietary interventions, yet chemosensory phenotypes are rarely measured at the population level. Genetic variation contributes to this perceptual diversity and provides a framework for investigating sensory determinants of diet using genomic approaches. This review summarises evidence linking chemosensory genetics to perception and dietary behaviours, and discusses applications for causal inference and for precision and personalised nutrition. Twin studies reveal moderate to high heritability for bitter taste traits, with more modest and phenotype-dependent estimates for sweetness, sourness, saltiness, fat-related traits, and olfactory measures. Genome-wide association studies have identified loci in taste and olfactory receptor genes associated with specific chemosensory traits as well as liking and intake of various foods, although the evidence remains concentrated on bitter taste and populations of European ancestry. These genetic variants have been used in Mendelian randomisation, a genetics-based approach that strengthens causal inference, to test whether sensory traits influence dietary behaviour. For precision nutrition, evidence for taste genotype-stratified interventions remains limited and mixed. Realising the promise of sensory nutrition will require scalable and standardised chemosensory phenotyping, Findable, Accessible, Interoperable, and Reusable (FAIR) data infrastructure, expanded research in diverse populations, and integration with broader biological and sociocultural determinants of dietary intake.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-8"},"PeriodicalIF":7.1,"publicationDate":"2026-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148684732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nothing else matters: why relationships may be key to establishing healthy eating behaviours in young children. 其他的都不重要：为什么关系可能是在幼儿中建立健康饮食行为的关键。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-08-04 DOI: 10.1017/S0029665126105369

Therese A O'Sullivan, Kathryn G Di Candilo

{"title":"Nothing else matters: why relationships may be key to establishing healthy eating behaviours in young children.","authors":"Therese A O'Sullivan, Kathryn G Di Candilo","doi":"10.1017/S0029665126105369","DOIUrl":"10.1017/S0029665126105369","url":null,"abstract":"Food is more than its nutritional components. It brings people together and connects us to our family, culture and heritage. The development of eating habits and relationships with food begins in infancy and continues across the lifespan. Echoing the theme of Metallica's 72 Seasons tour (which had just concluded its Australian leg when this work was presented), experiences during the early years may shape later patterns of behaviour and identity. This can include relationships with food and eating. This review aims to explore how early life parent/caregiver feeding practices may impact this development of children's eating behaviours. A respectful and responsive approach to feeding interactions from the outset supports the establishment of calm and enjoyable mealtimes. This type of approach encompasses trust in the infants' cues of hunger and satiety, and provides a clear and predictable mealtime environment. In addition, bribery, coercion and pressure are avoided, so that self-regulation is not undermined. This work highlights the central role of the parent-child relationship in shaping long-term eating behaviours. Our ongoing research on a Respectful Approach to parenting, based on the Resources for Infant Educarers (RIE) philosophy (focused on parents and children aged 0-2 years) aims to explore effects of respectful, responsive feeding in everyday family life. Eating habits are shaped not just by what we eat, but how we eat and who we eat with.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-8"},"PeriodicalIF":7.1,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148670715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The protein transition in older adults. 老年人的蛋白质转化。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-08-04 DOI: 10.1017/S0029665126105382

Rikke Sand Andersen, Anique Julien, Laura E Marchese, Liana Pace, Hesti Retno Budi Arini, Bill Tiger Lam, Tracey Van Grunsven, Emma Lundin, Djin Gie Liem, Michael Tieland

{"title":"The protein transition in older adults.","authors":"Rikke Sand Andersen, Anique Julien, Laura E Marchese, Liana Pace, Hesti Retno Budi Arini, Bill Tiger Lam, Tracey Van Grunsven, Emma Lundin, Djin Gie Liem, Michael Tieland","doi":"10.1017/S0029665126105382","DOIUrl":"10.1017/S0029665126105382","url":null,"abstract":"The global population is ageing, accompanied by an increasing prevalence of age-related conditions, including cardiometabolic disease and sarcopenia. Adequate dietary protein intake is essential for healthy ageing, with more than 65% of protein intake in western countries derived from animal-based sources. At the same time, growing concerns regarding environmental sustainability, together with recognised cardiometabolic health benefits of plant-based dietary patterns, are driving a transition towards predominantly plant-based protein diets, referred to as the protein transition. Despite its recognised benefits, the protein transition introduces important scientific and practical challenges. While plant-based dietary patterns may promote cardiometabolic health and environmental sustainability, uncertainty remains regarding their ability to fully support muscle health in older adults. Compared with animal-derived proteins, plant-based proteins may have lower digestibility and less favourable amino acid profiles. However, emerging evidence suggests that combining complementary plant-based protein sources may improve amino acid composition and support both cardiometabolic and muscle health outcomes. The success of the protein transition also depends on feasibility and acceptability in real-world settings. Age-related changes in appetite, sensory perception and perceived barriers towards plant-based diets may influence adoption among older adults. This review summarises current evidence on protein requirements, protein sources, protein quality and consumer perspectives relevant to the protein transition and healthy ageing.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-11"},"PeriodicalIF":7.1,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148670718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Conflict or interest? Using consumer purchase data to support food systems transformation. 冲突还是利益？利用消费者购买数据支持食品系统转型。

IF 7.1 2区医学

Proceedings of the Nutrition Society Pub Date : 2026-07-27 DOI: 10.1017/S0029665126105345

Michelle A Morris, Nilani Sritharan, Alice R Kininmonth, Emma L Wilkins, Maddie Thomas, Victoria L Jenneson

{"title":"Conflict or interest? Using consumer purchase data to support food systems transformation.","authors":"Michelle A Morris, Nilani Sritharan, Alice R Kininmonth, Emma L Wilkins, Maddie Thomas, Victoria L Jenneson","doi":"10.1017/S0029665126105345","DOIUrl":"10.1017/S0029665126105345","url":null,"abstract":"Population dietary behaviours have considerable impact on major global challenges including diet-related non-communicable diseases, climate change, and food insecurity. Aligning diets with national recommendations, such as the UK Eatwell Guide, have the potential to deliver substantial co-benefits for health and environmental sustainability. To accelerate progress, scalable and timely methods for monitoring dietary patterns are required. Routinely generated smart data, such as supermarket transaction records and loyalty card purchases, represent a novel resource for population-level dietary assessment. These datasets provide objective, high-resolution, and near real-time information on food purchasing behaviours. However, deriving meaningful nutrition insights from such data necessitates advanced computational infrastructure, data science and AI capability, and specialist nutrition interpretation. Importantly, these data enable evaluation of natural experiments in real-world food environments. The use of commercial sales data introduces unique governance and data-security challenges. Commercial sensitivity requires robust secure-data environments, transparent processes, and strong collaborative partnerships between industry and academia. Effective data sharing is contingent on champions within both sectors, as such collaboration is not yet routine. When appropriately governed, consumer purchase data can complement traditional dietary assessment methods and support transformation of the wider food system. This review paper presents academic and industry insights on the use of these novel data sources, highlighting methodological challenges associated with nutrition, health and sustainability metrics. It concludes with recommendations to guide future research employing consumer purchasing data to strengthen evidence generation across the food and population and planetary health landscape.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":" ","pages":"1-8"},"PeriodicalIF":7.1,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148593229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0