Nutrition Bulletin最新文献

{"title":"Dietary Phytate Intake and Molar Ratios of Phytate to Zinc and Iron in Turkey.","authors":"Yasemin Tuğba Öğünç, Rümeysa Yeniçağ, Neslişah Rakıcıoğlu","doi":"10.1111/nbu.70037","DOIUrl":"10.1111/nbu.70037","url":null,"abstract":"<p><p>Phytate, a naturally occurring compound found in plant-based foods, is known to chelate essential minerals such as iron and zinc, thereby reducing their bioavailability. For years, it has therefore been considered an antinutrient. Assessing dietary phytate intake at the population level is important for understanding potential risks to micronutrient absorption. However, the phytate intake in the national diet of Turkey has not yet been evaluated. In this study, daily energy and nutrient intakes were obtained from dietary recalls conducted as part of the Turkey Nutrition and Health Survey (TNHS) 2010 and 2017. The Global Food Composition Database for Phytate (PhyFoodComp) was used to determine the phytate content in the national diet, as well as the molar ratios of phytate to iron, zinc, and calcium. The data from 7017 and 9832 participants of TNHS 2010 and TNHS 2017, respectively, were analysed. The median daily dietary phytate intakes were 535.3 mg in 2010 and 658.0 mg in 2017 (p < 0.001). As revealed in both surveys, bread and cereals comprised the food group that contributed most to the daily phytate intake. Most of the sample population exhibited moderate zinc bioavailability and low iron bioavailability as indicated by the phytate-mineral molar ratios. Overall, this study reveals increased phytate intake in Turkey over the years. Although minimizing phytate consumption in people without a dietary mineral inadequacy is unnecessary, consuming plant foods as sources of iron and other nutrients that increase iron absorption among the population in Turkey, where anemia is prevalent, is recommended.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"67-78"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145589384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Future of Food Processing-A Food Science and Technology Perspective. Proceedings of a Roundtable Event.","authors":"Stacey Lockyer, Ciarán Forde, Michael Adams, Cathrina Edwards, Timothy Foster, Stephen French, Caroline Millman, Keshavan Niranjan, Yrjö Roos, Anthony Warner, Gleb Yakubov, Christine Williams","doi":"10.1111/nbu.70043","DOIUrl":"10.1111/nbu.70043","url":null,"abstract":"<p><p>Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and engineering and related fields. The aims were to explore whether (a) the concept of ultra-processed foods (UPF) as a whole (or any elements thereof) may be useful to consider in the development of healthier and more sustainable foods, including its strengths, opportunities, weaknesses and barriers; and (b) where there might be opportunities for food technologists to improve current approaches to food processing for human health in the future. Presentations focussed on reformulation and included a critique of the evidence and proposed mechanisms linking UPF consumption to food intake and health. Areas of discussion included use and replacement of ingredients deemed to be 'UPF'; material properties of foods; advances in food production; consumer communication; practicalities of consuming a healthy, sustainable diet; food systems considerations; environmental sustainability in food processing and the role of meat alternatives. Looking ahead, participants identified opportunities for improvements centred around four themes: target areas and considerations for innovation and reformulation that can be suggested based on current or future capability; potential definitions/targets that industry can work towards to improve the healthiness of products and related evidence needs; greater transdisciplinary working (cross-sector, food systems approaches); consumer-related issues and potential policy/regulatory changes. Caution was expressed around both 'overprocessing' and misplaced reformulation efforts to the detriment of health. However, a potential role for consumer education around food processing techniques and ingredients was identified and the importance of continued advancements in food processing and technology in the production of healthier, sustainable food was highlighted.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"127-147"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12930240/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145967534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Summary of the Development of a Joint Position Statement on Low and No-Calorie Sweeteners (LNCS) From the British Dietetic Association (BDA), British Nutrition Foundation (BNF) and Diabetes UK.","authors":"Duane Mellor, Paul McArdle, Ayela Spiro, Sara Stanner, Natasha Marsland, Stephanie Kudzin, Douglas Twenefour","doi":"10.1111/nbu.70044","DOIUrl":"10.1111/nbu.70044","url":null,"abstract":"<p><p>Low and no-sugar sweeteners (LCNS) are used in the food supply, notably within the beverage industry in many countries, where sugar reduction is a key public health concern. In the UK, following the announcement and implementation of the Soft Drinks Industry Levy (SDIL), nearly 9 out of 10 soft drinks contain < 5 g sugar per 100 mL, most of which now contain LNCS. In 2023, the World Health Organisation (WHO) issued a guideline with a conditional recommendation advising that LNCS should not be used as 'a means of achieving weight control or reducing the risk of non-communicable disease' (NCDs). This recommendation potentially conflicted with existing recommendations from several authoritative sources at the time, including the Diabetes UK position statement published in 2018 (developed in collaboration with the British Dietetic Association, BDA and the British Nutrition Foundation, BNF), as well as information on the NHS website, which suggests that LCNS can be helpful in reducing sugar intake. More recently, a working group comprising the BDA, BNF and Diabetes UK produced an updated insight document. This review included a re-evaluation of the WHO's systematic review and meta-analysis, alongside the Scientific Advisory Committee on Nutrition (SACN) statement on the guideline. The narrative review outlines the relationship between LNCS and a range of public health outcomes, including weight management, dental health, cardiovascular disease, type 2 diabetes (T2D), cancer and related risk markers such as appetite and gut microbiome composition. The insights document also considered the safety of LNCS and their impact on overall dietary quality. The insight document informed a subsequent joint position statement from the three organisations, highlighting research gaps and providing practical guidance for healthcare professionals to support individuals living with obesity and diabetes in reducing sugar intake. It also includes recommendations for policymakers and identifies actions for the food industry. The Position Statement emphasises that, while LNCS may not directly promote weight loss or reduce disease risk, they can serve as a useful tool for reducing sugar intake at both individual and population levels, at least acting as a 'stepping stone' from sugar-sweetened foods and unsweetened food and beverages.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"120-126"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145967467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Separating Myths From Facts About Bread and Health.","authors":"Peter R Shewry, Alison Lovegrove, Edward J M Joy, Lucia Segovia de la Revilla, Gary Frost, Fred Brouns","doi":"10.1111/nbu.70038","DOIUrl":"10.1111/nbu.70038","url":null,"abstract":"<p><p>White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory-produced sliced white bread as opposed to the whole grain breads made with traditional processes, with the classification of factory-produced sliced bread as 'ultra-processed' adding to these concerns. We examine the scientific basis for this debate and conclude that, despite the loss of bran and germ components during milling and the use of additives, factory-produced white bread is not intrinsically unhealthy. We therefore conclude that while wholegrain bread is generally recommended as a healthier choice, both white and wholegrain breads have a place in a healthy diet when consumed in moderation and as part of an overall nutrient-rich eating pattern.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"148-158"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12930236/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145641367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Open Access Publishing in Nutrition and Dietetics: State of the Art and Future Directions.","authors":"Marco Capocasa, Davide Venier, Giovanni Destro Bisol","doi":"10.1111/nbu.70031","DOIUrl":"10.1111/nbu.70031","url":null,"abstract":"","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"533-538"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145082199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary Diversity and Low/Moderate Physical Activity Are Associated With Gestational Diabetes Mellitus: A Cross-Sectional Study.","authors":"Hamza Saidi, Abdenour Bounihi, Hassiba Benbaibeche, Aya Benhedouga, Wassila Saiah, Elhadj Ahmed Koceir","doi":"10.1111/nbu.70036","DOIUrl":"10.1111/nbu.70036","url":null,"abstract":"<p><p>Gestational diabetes mellitus (GDM) is one of the most common complications of pregnancy. Women with GDM have an increased risk of adverse outcomes during pregnancy and delivery. Although diet and physical activity play a crucial role for pregnant women in the management of GDM, studies on dietary quality and physical activity in these individuals prior to diagnosis remain limited. Therefore, the purpose of our study is to evaluate the association between the women dietary diversity score (WDDS) and the level of physical activity assessed by the International Physical Activity Questionnaire (IPAQ) during pregnancy with the incidence of GDM. A total of 390 pregnant women were recruited, including 209 with GDM and 181 without GDM. Anthropometric and medical data were collected and WDDS was assessed using a 24-h recall method. Our results showed that high pre-pregnancy BMI, physical inactivity, a personal history of GDM, polycystic ovary syndrome and previous spontaneous abortion were positively associated with GDM. Additionally, our results showed that diets rich in total carbohydrate (excluding fibre), fat, starchy staples, dairy products or eggs as well as diets poor in legumes, nuts and seeds were positively associated with GDM. Interestingly, a significantly higher WDDS, a low IPAQ score and energy intake were positively associated with GDM. A more diversified diet and physical inactivity may be risk factors for GDM. These findings highlight the importance of women's dietary diversity and physical activity as potential modifiable factors for the prevention of GDM.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"604-616"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145349476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Eating Rate of Ultra-Processed Foods on Dietary Intake, Eating Behaviour, Body Composition and Metabolic Responses-Rationale, Design and Outcomes of the Restructure Randomised Controlled Trial.","authors":"Marlou P Lasschuijt, Lise A J Heuven, Marieke van Bruinessen, Zhen Liu, Josep Rubert, Markus Stieger, Kees de Graaf, Ciarán G Forde","doi":"10.1111/nbu.70027","DOIUrl":"10.1111/nbu.70027","url":null,"abstract":"<p><p>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.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"640-655"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12621179/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145030920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial Protein for Human Consumption: Towards Sustainable Protein Production.","authors":"Anthony W Watson, Rebecca F Townsend, Matt Longshaw","doi":"10.1111/nbu.70028","DOIUrl":"10.1111/nbu.70028","url":null,"abstract":"<p><p>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).</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"678-682"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12621150/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145076298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimating Inulin Intake and Its Contribution to Total Fibre Intake in UK School-Aged Children: A Pilot Feasibility Study.","authors":"Gabriela Morillo-Santander, Christine Ann Edwards, Ada Lizbeth Garcia","doi":"10.1111/nbu.70022","DOIUrl":"10.1111/nbu.70022","url":null,"abstract":"<p><p>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.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"633-639"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12621174/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144849413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Self-Reported Adherence to Vegetarian and Vegan Diets: Insights From the 3rd Bavarian Food Consumption Survey.","authors":"Sebastian Gimpfl, Florian Rohm, Nina Wawro, Nadine Ohlhaut, Christine Röger, Melanie Senger, Martin Kussmann, Jakob Linseisen, Kurt Gedrich","doi":"10.1111/nbu.70029","DOIUrl":"10.1111/nbu.70029","url":null,"abstract":"<p><p>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.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"617-632"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12621161/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145030905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}