Weight loss or fad diets are often promoted for rapid weight loss and by unqualified individuals and celebrities. There is sometimes limited information around the nutritional adequacy of the diet. Some diets require fasting, some modify macronutrient composition, and some restrict food groups, such as dairy foods, resulting in suboptimal intake of nutrients like calcium, potentially leading to nutrient deficiencies and disease such as osteoporosis if followed long-term. We assessed the total dairy food and calcium content of five popular weight loss diets (Intermittent Fasting, Ketogenic, Optifast, Paleolithic, 8 Weeks to Wow; 8WW), and two government recommended healthy eating principles (Australian Guide to Healthy Eating; AGHE, and Mediterranean diet; MedDiet, for weight loss). Meal plans from each diet were analysed using Foodworks Dietary Software and compared with government recommendations and dietary reference values (DRV) in Australia, the United States and Ireland to give the percentage of the recommended intake of dairy food and calcium, met by each diet(1). Intermittent Fasting, Ketogenic and AGHE provided the most serves of dairy foods with 2.8, 2.3 and 2.2 serves/d, respectively, whilst 8WW, MedDiet, and Optifast provided 1.4, 1.3 and 1 serve/d each, respectively, and Paleolithic 0.02 serves/d. None of the dietary patterns met all government recommendations for dairy serves. Milk was the most common source of dairy food in all dietary patterns except for Ketogenic (cheese), MedDiet (yoghurt) and Paleolithic. The Ketogenic diet provided the highest calcium content (1293mg/d), followed by Intermittent Fasting (1230mg/d) and Optifast (1212mg/d). Non-dairy sources contributed to 93% of the calcium content (385mg/d) of the Paleolithic diet, 70% for Optifast and 61% in the MedDiet (631mg/d). None of the dietary pattens met all dietary reference values for calcium. There are no universal dietary recommendations for dairy foods or calcium, making cross country comparisons of dietary recommendations difficult. Only the Intermittent Fasting diet met the dietary recommendations in Australia for dairy serves for males 19-70 and females 19-50 years. None of the other diets met any recommendation for Australia, the US and Ireland. Most dietary patterns met the estimated average requirement for age and gender, for calcium for Australia, the US and Ireland, apart from the Paleolithic diet which eliminates dairy foods and the MedDiet which is naturally low in dairy foods. These data indicate that several popular weight-loss diets do not meet dietary recommendations for dairy foods or calcium. Therefore, when considering a weight loss diet or dietary pattern, it is crucial to consider the nutritional adequacy, to ensure macro and micronutrient requirements are met for health and avoidance of nutritional deficiencies, particularly if followed long-term.

Trail running is an endurance sport growing in popularity. It is characterised by long event durations and extreme environments that are likely to result in high exercise energy expenditure. Energy availability is defined as the amount of energy available to support normal physiological functions after subtracting the energy cost of exercise from energy intake. Insufficient energy intake, increased exercise, or a combination of both can result in a state of low energy availability (LEA). While research shows a weak positive association between nutrition knowledge and diet quality, results are conflicting regarding associations between nutrition knowledge and LEA. Research has demonstrated a high prevalence of risk of LEA (~33%-85%) among both elite and recreational athletes, across both sexes and in endurance sports such as running. However, little is known about risk of LEA and nutrition knowledge in trail runners. The aim of this study was to determine the risk of LEA prevalence in recreational trail runners and investigate associations with nutrition knowledge. Risk of LEA was assessed using the ‘Low Energy Availability in Females Questionnaire’ (LEAF-Q)(1), and the ‘Low Energy Availability in Males Questionnaire’ (LEAM-Q)(2). Nutrition knowledge was measured via the ‘Platform for Evaluating Athlete Knowledge in Sports – Nutrition Questionnaire’ (PEAKS-NQ)(3). Demographics and trail-running experience questions were integrated into the survey. Data was analysed in SPSS version 29 (IBM Corporation). Comparisons between groups (e.g. ‘low risk’ vs ‘not low risk’) were performed using a chi-square test for categorical variables, and an independent samples t-test for continuous variables. The final survey sample was 217 (140 females, 42.01 ± 10.72 years; 77 males, 47.86 ± 12.05 years) for the LEAF-Q, LEAM-Q, and trail running questions; and 152 for the PEAKS-NQ. Thirty-one percent of females (n = 43) were classified as ‘not low risk’ of LEA based on the LEAF-Q cut-off of ≥8. Twenty-three percent of males (n = 18) were identified as having low sex drive, a marker of LEA risk. The LEAF-Q/sex drive score was higher in those ‘not at low risk’ (10.72 ± 2.28/4.50 ± 1.95) compared to those at low risk (3.94 ± 2.34/1.53 ± 1.12, p<0.001). Three quarters of general nutrition knowledge responses were correct (females, 78.60 ± 10.09%; males, 75.78 ± 10.67%). However, sports nutrition scores were lower (females, 66.31 ± 13.44%; males, 63.18 ± 15.53%) with the lowest mean scores observed for ‘fuel for during events’. There was no significant association between nutrition knowledge and risk of LEA in both sexes. The findings suggest that recreational trail runners are a group of active individuals who are at risk of LEA and that they might benefit from more sports-specific nutrition education.

Adequate energy intake (EI) is essential for adolescent athletes to support health, performance, and growth(1). Rowing is a physically demanding sport where intense training begins in adolescence. Research is needed to assess whether current EI is sufficient to support healthy physiological functions and training in adolescent rowers. The aim of this study was to evaluate the energy status (energy availability (EA) or energy balance (EB)) including EI and exercise energy expenditure (EEE) of adolescent rowers in New Zealand. A total of 35 rowers (23 females, 16.8yrs ± 1.9yrs; 12 males, 17.3yrs ± 1.6yrs) who had been rowing for at least one season participated. A bioimpedance analyser measured body composition in 11 participants (8 females, weight 63.0±7.0kg, fat free mass (FFM) 50.8 ± 6.5kg; 3 males, weight 78.5 ± 15.9kg, FFM 70.7 ± 12.2kg) enabling calculation of EA. Due to COVID-19 restrictions, the remaining 24 participants (15 females, 9 males) provided estimated body weight (74.7 ± 9.2kg) and EB was then used to evaluate energy status. All participants completed four days of food and training diaries, two ‘recovery’ and two ‘hard’ training days. EI was determined in FoodWorks10 software using the New Zealand Food Composition Database. For training, metabolic equivalent of tasks (MET)(2) were assigned using bodyweight, heart rate, and rating of perceived effort to estimate EEE. Paired sample t-tests or Wilcoxon Signed Rank test (non-parametric data) was used to determine differences between EI, EEE, EA, and EB on the high and low training days for each gender. Significance was set at p< 0.05. The average EI for females on hard and recovery days was 10837 ± 3304kJ and 10461 ± 2882kJ respectively, and for males was 15293 ± 3971kJ and 13319 ± 4943kJ, respectively. No significant differences were found between EI on hard vs. recovery days in both genders. Significant differences between average EEE on hard vs. recovery days were found in both genders (females, hard day 4609 ± 2446kJ, recovery day 3146 ± 1905kJ, p<0.001; males, hard day 6589 ± 1575kJ, recovery day 3326 ± 2890kJ, p = 0.001). EA on hard and recovery training days was classified as suboptimal at 142 ± 80kJ/FFMkg/day and 167 ± 79kJ/FFMkg/day respectively with no significant difference in EA between hard and recovery days (p = 0.092). Average EB on hard training days was −484 ± 4267kJ and on recovery training days was 572 ± 3265kJ, with no significant difference between training days (p = 0.177). Both genders showed no significant difference in EB between hard and recovery training days (females p = 0.221, males p = 0.978). The results suggest that adolescent rowers do not adjust their nutritional intake to match EEE. This may increase the risk of adolescent rowers presenting with suboptimal EB or EA, with females being at a greater risk than males.

Dietary intake plays a key role in athletic performance in rowing(1). Suboptimal nutrition within the adolescent rowing population may negatively affect performance, normal growth and development, professional athlete development, and career longevity. Previous research has indicated that suboptimal carbohydrate intakes are a common issue in rowing(2). The quality of nutritional intake in adolescent rowers has seldom been explored. During moderate training, adolescent athletes should aim for 5-7g.kg-1 of carbohydrates, 1.3-1.8g.kg-1 of protein, and 20-35% energy from fat(3). This study aimed to examine the dietary intake of adolescent rowers in New Zealand and compare it with nutritional guidelines for normal growth, development, and sports performance. A cross-sectional study design involved data collection on two ‘hard’ training days, and two ‘recovery’ days from rowers (14-21 years) recruited from clubs and secondary schools around New Zealand. Participants completed four 24-hour collection periods, recording food intake, training duration and intensity. The food records were verified for accuracy, and dietary data was entered into Foodworks software for nutritional analysis. IBM SPSS software was used to calculate mean intakes for carbohydrate, protein, fat, and standard deviations. Independent t-tests were used to compare carbohydrate and protein intakes between males and females. Of the initial 40 participants, 35 fully (n = 23 females, 16.8 ± 1.9 years and n = 12 males, 17.3 ± 1.6 years) completed the study. Participants consumed 319 ± 116g (4.5 ± 1.7g.kg-1/day) of carbohydrates, 121 ± 56 g (1.7 ± 0.7 g.kg-1/day) of protein and 113 ± 46 g (1.6 ± 0.6g.kg-1/day) of fat per day. Females consumed 290 ± 80g (4.4 ± 1.3g.kg-1/day) of carbohydrates and males consumed 400 ± 78 g (5.0 ± 1.4g.kg-1/day) per day, with no significant difference between males and females intake per kilogram of bodyweight per day (p = 0.165). Minimum carbohydrate levels of 5g.kg-1 per day were only achieved by 7 females (30.4%) and 4 (33.3%) males. Females consumed significantly less protein per day, 106 ± 38g (1.6 ± 0.6 g.kg-1/day), in comparison to males who consumed 164 ± 46 grams (2.0 ± 0.5 g.kg-1/day) per day (p = 0.04). Fourteen females (60.9%) and 10 males (83.3%) consumed more than the minimum requirement of 1.3g.kg-1 of protein per day. The findings suggest that 2 out of 3 adolescent rowers in New Zealand fail to reach the minimum recommendations for carbohydrate intake(3), and males more readily meet the recommended intakes of protein when compared to females. Nutrition education for adolescent rowers in New Zealand should emphasise adequate carbohydrate and protein intakes that meet sports nutrition guidelines in order to support normal growth, development and optimised performance for these athletes.

Energy restricted diets improve liver function(1) and habitual nut consumption has been associated with a lower prevalence of fatty liver(2). This study examined the effect of incorporating almonds in an energy restricted diet on liver health biomarkers. One Hundred and forty adults (42M:98F, 47.5 ± 10.8 years, BMI 30.7 ± 2.3 kg/m2) enrolled in a 9-month (9M) dietary intervention comprising 3 months (3M) weight loss (30% energy restriction) followed by 6 months (6M) of weight maintenance. Participants were randomly assigned to consume almonds (n = 68, AED) or isocaloric carbohydrate-rich snacks (n = 72, CRD) which provided 15% of total daily energy. At baseline (BL), 3M and 9M, fatty liver index (FLI) scores (0-100)(3) were calculated using body mass index (BMI), waist circumference (WC), fasting serum gamma-glutamyl transferase (GGT) and triglyceride (TAG) levels, and other liver health biomarkers were assessed by ultrasound (volume, visual appearance and elastography (a marker of stiffness due to fibrosis)). Intention to treat analyses were conducted using mixed effects modelling (fixed effects group and time, with participants as the random effect). Significant reductions from BL occurred over time (all p<0.001 for 3M and 9M) with no difference between groups (AED vs CRD, P>0.05) in BMI (3M: −2.44 ± 0.20 vs −2.32 ± 0.20, 9M: −2.83 ± 0.19 vs −2.81 ± 0.19 kg/m2), WC (3M: −8.04 ± 0.79 vs −7.00 ± 0.81, 9M: −8.72 ± 0.83 vs −9.14 ± 0.81 cm), TAG (3M: −0.24± 0.08 vs −0.22 ± 0.09, 9M: −0.37 ± 0.09 vs −0.21 ± 0.09 mmol/L), FLI score (3M: −23.8 ± 2.0 vs −17.6 ± 2.1, 9M: −23.8 ± 2.0 vs −17.6 ± 2.1), and liver volume (3M: −134.56 ± 38.30 vs −100.96 ± 37.25, 9M: −113.68 ± 37.42 vs −110.64 ± 35.47cm3). Significantly greater reductions occurred for AED compared to CRD at 3M and 9M in GGT (p = 0.003) (3M: −9.68 ± 1.93 vs −0.01 ± 2.00, 9M: −7.75 ± 2.06 vs −2.78 ± 2.15 IU/L) and liver visual assessment scores (p = 0.03) (3M: −0.58 ± 0.24 vs −0.45 ± 0.23, 9M: −1.33 ± 0.23 vs −0.50 ± 0.22). There were no significant changes in liver elastography over time or between groups. Energy restriction improved body composition and reduced the extent of fatty liver and liver size but did not change liver stiffness. The inclusion of almonds in an energy restricted diet demonstrated additional benefits to some liver health biomarkers providing support for almonds being incorporated into lifestyle interventions to improve liver function.

Postprandial metabolic imbalances are important indicators of later developing cardiovascular disease (CVD)(1). This study investigated the effects of food anthocyanins on vascular and microvascular function, and CVD associated biomarkers following a high fat high energy (HFHE) meal challenge in overweight older adults. Sixteen subjects (13 female, 3 male, mean age 65.9 SD 6.0 and body mass index 30.6 kg/m 2 SD 3.9) participated in a crossover, randomised, controlled, double-blind clinical trial (Australian New Zealand Clinical Trials Registry # ACTRN12620000437965). Participants consumed a HFHE breakfast meal (65g total fat; 33g saturated fat) together with a 250 mL dose of either intervention (Queen Garnet Plum providing 201 mg anthocyanins) or control (apricot) juice. A wash-out period of 14 days occurred between meal challenges, with a 4-day run-in period for juice consumption before each challenge. Blood samples and blood pressure measures were collected at baseline, 2 h and 4 h following the HFHE meal. Vascular function, assessed using flow mediated dilatation (FMD), and microvascular cutaneous vascular reactivity, measured using Laser Speckle Contrast Imaging (LSCI), were evaluated at baseline and 2 h after the HFHE meal. Participants had a higher 2 h postprandial FMD (+1.14%) and a higher microvascular post-occlusive reactive hyperaemia (+0.10 perfusion units per mmHg) when allocated to the anthocyanin compared to the control arm (P = 0.019 and P = 0.049, respectively). C-reactive protein was lower 4 h postprandially in the anthocyanins (1.80 mg/L, IQR 0.90) vs control arm (2.30 mg/L, IQR 1.95) (P = 0.026), accompanied by a trend for lower concentrations of interleukin-6 (P = 0.075). No significant postprandial differences were observed between treatments for blood pressure, triacylglycerol, total cholesterol, serum derivatives of reactive oxidative metabolites, tumor necrosis factor α, interleukin-1 β, or maximum microvascular perfusion following iontophoresis of acetylcholine. Fruit-based anthocyanins attenuated the potential postprandial detrimental effects of a HFHE challenge on parameters of vascular and microvascular function, and inflammatory biomarkers in overweight older adults. Anthocyanins may reduce cardiovascular risk associated with endothelial dysfunction and inflammatory responses to a typical high fat ‘Western’ meal.

Apples consumption is associated with improved health and reduced risk of cancer which is attributed to its phytochemical content(1). Evidence suggests that apple phytochemicals affect different Hallmarks of cancer and reduce oxidative stress, which is involved in the pathology of cancer(2). The limiting factor to obtain these effects in the human body is apple phytochemicals’ low bioavailability. Our study is focused on a heritage apple cultivar discovered in New Zealand - Monty’s Surprise. Based on our previous liquid chromatography–mass spectrometry (LC-MS) analysis this apple contains high phytochemical (mainly flavonoids) concentrations when compared to some other commercial apple cultivars available in New Zealand. This study aims to evaluate the bioavailability of Monty’s Surprise apple phytochemicals in humans and Monty’s Surprise phytochemicals’ effects on blood total antioxidant capacity and lung, and breast cancer cell proliferation. Twelve healthy participants received either apple puree or a placebo as a control in a randomised crossover human study. Blood samples were collected after overnight fasting and at regular intervals up to eight hours post-meal consumption. The main phytochemical metabolites in the participant’s plasma were evaluated by LC-MS-MS. Plasma total antioxidant capacity was evaluated by Ferric Reducing Antioxidant Power. Based on the results from the metabolomics analysis we then created a synthetic mixture of the Monty’s Surprise apple phytochemical metabolites and evaluated their effects on cell proliferation using SYBR green assay in vitro. We were able to detect twenty-seven different phytochemical metabolites in the participant’s plasma after consumption of Monty’s Surprise apple puree. The main metabolites detected were metabolites of phenolic acids, and phase II metabolites, but also phloretin metabolites. Moreover, Monty’s Surprise apple puree consumption significantly increased (p < 0.001) plasma total antioxidant capacity 30 minutes post-meal intake (from the baseline to 170.76 µmol/L ± 34.58), when compared to the placebo consumption. In addition, Monty’s Surprise apple phytochemical metabolites inhibited lung and breast cancer cell proliferation at different concentrations. Results from this study demonstrated that Monty’s Surprise apple phenolic compounds are absorbed and enter the systemic circulation after apple puree ingestion and their absorption improves plasma antioxidant status. Moreover, Monty’s Surprise apple blood metabolites inhibit lung and breast cancer cell growth in vitro. These findings suggest that incorporating Monty’s Surprise apple into the diet may improve human health and prevent cancer development.

Australian Aboriginal and Torres Strait Islander peoples are disproportionately affected by diet-related disease such as type 2 diabetes, the rate of which is 20 fold higher than that of non-Indigenous young Australians(1). Before colonisation, Gomeroi and other First Nations people harvested, threshed and ground native grass seeds with water into a paste before cooking(2). The introduction of white refined flour has meant that time-consuming grass seed processing has mainly ceased, and native grains are no longer eaten habitually. The aim of this study was to determine the effect of 10% incorporation of two native grain flours on postprandial blood glucose response and Glycemic Index (GI). Five male and five female subjects, with a mean age of 30 ± 0.9 and BMI of 21.6 ± 0.4 and normoglycemic, participated in GI testing of three flour + water pancake compositions matched for available carbohydrate: 100% wheat (Wheat) and 90% wheat:10% native grains (Native_a and Native_b). Effect on satiety was determined using subjective ratings of hunger/fullness over the time course of the GI testing. In comparison to the plain flour pancake, replacing 10% plain wheat flour with Native_b flour significantly reduced the GI by 28.8% from 73 ± 5 to 48 ± 5, having a profound effect on postprandial blood glucose levels in 9 of 10 subjects (p<0.05, paired t-test). The GI of 10% Native_a flour pancake was not different from 100% wheat flour pancake (75 ± 5). Satiety tended to be greater when native grains were incorporated but this study was not powered to detect effect on satiety. In conclusion, replacing only 10% of plain wheat flour with Native_b flour was sufficient to significantly reduce the blood glycemic response to the pancake. This replacement could be easily implemented for prevention and treatment of type 2 diabetes. For Aboriginal people with access to grain Country, the nutritional health benefits associated with eating native grains, as well as the cultural benefits of caring for Country, will have a direct transformational impact on local communities. Our vision is to revitalise Gomeroi grains and to guide a sustainable Indigenous-led industry to heal Country and people through co-designed research.

Protein-rich animal foods are highly digestible, high-quality sources or protein, whereas the protein quality of plant-based foods can vary considerably. Given the growing interest in alternative non-animal-based sources of protein, it is important to establish the protein digestibility of these new foods and protein concentrates which have important health implications especially for vulnerable groups who don’t consume sufficient dietary protein. The human ileostomy model is ideal for measuring protein digestibility as it enables protein digestion to be quantified independent of protein degradation in the large intestine. The aim of this study was to determine the protein digestibility and quality of a wheat-based food containing legume flours. This randomised, double-blinded, controlled cross-over intervention was conducted in 4 proctocolectomised adults with conventional and well-functioning permanent ileostomies. The study was conducted over 2 weeks and on each testing day, the participant consumed 2 test muffins (125 g each) or 2 protein-free cookies in the morning (breakfast and morning tea) followed by a standardised low-protein lunch and afternoon tea. Test muffins were made using a standard muffin recipe using wheat flour and for 2 of the test muffins 50% of the flour was substituted with soy or lupin flour. An indigestible marker, titanium dioxide was added to the muffins so that the completeness of muffin recovered in ileal digesta could be calculated. The digestible indispensable amino acid score (DIAAS) was determined by comparing concentrations of true ileal digestible indispensable amino acids to recommended amino acid requirements(1). Data was reported as mean ± SD and repeated measures ANOVA was used to compare means between treatment groups with significance reported at P < 0.05. Substituting 50% of wheat flour in muffins with soy or lupin flour doubled the protein content of muffins (soy 11.8 g/100g and lupin 10.6 g/100g) compared to muffins that only contained wheat flour (wheat 5.1 g/100g). However, substituting wheat with legume flour did not affect protein digestibility which was similar for all muffin types; wheat (76.8 ± 7.0%), soy (77.9 ± 7.4%) and lupin (81.6 ± 6.9%) (P = 0.181). The DIAAS values for all muffins were below 75% which is classified as the cut off for a good quality protein food. In conclusion, substitution of wheat-based muffins with soy and lupin flour increased the protein content of wheat-based muffins but protein digestibility and overall protein quality was similar.

A growing body of research has identified interactions between microorganisms and nutrients within the gut, collectively referred to as the ‘gut microbiome’(1). Alongside this, distinct structural characteristics/components of dietary fibre have been recognised to exhibit various physiological effects on the body(1). These inherent physiological properties have the potential to result in diverse health benefits through the consumption of resistant starch, a specific form of dietary fibre(2). It is important to note that the laboratory-based techniques employed to assess resistant starch content from current Australian dietary composition data are antiquated and have not been conducted using updated testing methods(3). Results from updated testing methods may contribute to and inform nutritional recommendations to support and improve health outcomes. To assess the resistant starch content of starch-containing Australian foods using the updated Association of Analytical Chemists (AOAC) 2002.02 testing methods approved by Food Standards Australia New Zealand(3). Standardised kits (K-RSTAR) and control flours were used for assaying. Forty commonly consumed and available Australian foods were tested in duplicate for their resistant starch content. Calculated resistant starch values (in grams) were recorded using calculation tools provided by Megazyme. Means, standard deviations, and coefficient of variations between duplicate samples were recorded in a Microsoft Excel spreadsheet. The resistant starch content of foods varied from 0-13.72g/100g for rice crackers, beetroot, and hi-maize pancakes, respectively. Foods with the highest resistant starch were hi-maize flour pancakes, red kidney beans, Lebanese bread, and Cornflakes cereal, which ranged from 2.30-13.72g/100g. The lowest resistant starch foods included beetroot, rice crackers, All Bran cereal, and Nutri-grain cereal, ranging from 0-0.04g/100g. Changes in the foods’ natural chemical, physical, and enzymatic qualities may have led to slight batch variations and deviations from the literature available. This study is the first known Australian study to investigate the resistant starch content of selected Australian foods using the AOAC 2002.02 assay method. This data can be used to assess resistant starch consumption in the Australian population, inform gut microbiome research, and guide clinical practice recommendations for fibre intake.

Gold kiwifruit consumption and increased vitamin C intake have been associated with improved mood, vitality, and wellbeing in healthy individuals(1,2). However, to date, no studies have focussed exclusively on the efficacy of gold kiwifruit for improving such outcomes in participants with disturbed mood. A randomised crossover trial was undertaken to examine the efficacy of ZespriTM SunGoldTM kiwifruit for improving psychological wellbeing and vitamin C concentrations in adults with sub-clinical levels of mood disturbance. In a two-period, non-blinded crossover trial, N = 26 adults aged 21 to 60 years (M = 36.1, SD = 11.0) with mild to moderate mood disturbance were randomised to a counter-balanced sequence. Participants consumed 2x SunGold kiwifruit daily or their typical diet for four weeks, with a two-week washout between periods. The primary outcome was change in mood disturbance, with secondary outcomes including plasma vitamin C, wellbeing, vitality and gut health. Results indicated a significant time x treatment interaction effect for mood disturbance (F(2,107.3) = 6.19, p = ,003) with significant improvements in mood disturbance scores between baseline and post-intervention during the SunGold kiwifruit period. A significant time x treatment interaction effect for blood plasma vitamin C (F(2,98.5) = 3.65, p = ,029) also demonstrated increased vitamin C concentrations during the SunGold kiwifruit period. A significant time x treatment interaction effect for wellbeing (F(2,104.7) = 4.5, p = ,013) was evident with wellbeing significantly improved between baseline and post-intervention during the SunGold kiwifruit period. The time x treatment interaction for vitality approached significance (F(2,104.7) = 2.89, p = ,06) with increases in vitality following SunGold kiwifruit consumption. These results provide preliminary evidence that SunGold kiwifruit consumption improves psychological wellbeing in mood-disturbed adults, which corresponds to increased plasma vitamin C concentrations. Future research is required to replicate this effect and to further demonstrate the potential benefit of whole-food interventions for treating mood-disturbance.

Fruit and vegetable intakes are major modifiable determinants of risk for non-communicable disease(1), yet intake levels remain low(2) and multiple barriers (cost, access, perishability, preparation skills) exist(3,4). 100% fruit and vegetable juices contain key micronutrients and bioactive compounds (5–7) and may help circumvent these barriers to consumption(6,7). However, their role in dietary guidelines and models of healthy eating remains controversial due to their free sugars and reduced dietary fibre content, relative to whole fruits and vegetables(6,7). Therefore, we conducted a systematic umbrella review of systematic literature reviews (SLRs) with meta-analyses assessing the relationships between 100% juice consumption and human health outcomes. Four databases (Medline, Cochrane Library, EMBASE, and CINAHL) were systematically searched for SLRs with meta-analyses of human prospective cohort, case-control, and intervention studies examining the relationship between 100% juice and any health outcome through to 20th October 2022. Screening (Covidence), quality (GRADE)(8), risk of bias (ROBIS)(9) and content overlap (corrected covered area(10)) tools were applied, and extracted data were narratively synthesised. The protocol was pre-registered (PROSPERO) and conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) checklists. 15 SLRs on 100% fruit juice including 51 primary meta-analyses, 6 dose-response analyses, and 87 sub-analyses were eligible for inclusion. No eligible studies on vegetable juice were found. Included studies represented data from almost 2 million subjects with a range of doses (50-1200mL/day) and timeframes (hours to years). Significant improvements in health outcomes were found in 19.6% of included meta-analyses (blood pressure, flow-mediated dilation, IL-6, c-reactive protein, and stroke mortality), and increased disease risks were found in 5.9% of included meta-analyses (CVD mortality, prostate cancer, and type II diabetes). The remainder (74.5%) found no significant difference (blood lipids, weight, liver function, metabolic markers, colorectal and breast cancers, and multiple inflammatory markers). The ROBIS quality assessment rated nine SLRs as low risk of bias, three as unclear and three as high. Using GRADE, confidence in the body of evidence ranged from very low (27 primary and 79 secondary meta-analyses) to low (19 primary and 13 secondary meta-analyses), and medium (4 primary and one secondary meta-analyses.) Findings show 100% juice consumption has limited risks of harm and some potential benefits, over a broad range of doses, including some that are relatively high, and time periods. The positive associations between 100% juice consumption and specific health outcomes relevant to population health may be explained by multiple mechanisms, including the vitamin, mineral, and bioactive contents. The balance of evidence suggests that 100% may have a neutral or beneficial place in general, population-level dietary guidelines.

Lutein and zeaxanthin (LZ) are the major constituents of macular pigment (MP), helping to protect the human retina from blue light and oxidative damage(1). Many studies have suggested that higher concentrations of retina LZ may reduce the risk of age-related macular degeneration (AMD) and improve retinal health(1–3). MP and serum L have shown positive linear response with L dose(4) but the combined effect (LZ + omega-3 suppl) has not been fully explored in healthy Australian adults. Understanding their bioavailability in relation to the effect of omega-3 fatty acid intakes along with LZ supplements could provide a useful indication of the potential to reduce the risk of AMD, preserve vision, and improve retinal health. LZ uptake and the associated oxidative stress levels were evaluated in two groups fed with commercially sourced supplements. The control group was given only LZ, while the intervention group was given LZ combined with omega-3 supplements containing Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA). 10 men and 6 women with an average age of 31.4 ± 1.3yrs participated in this randomised, non-blinded controlled study for a total of 19-d. The control group (9) consumed the LZ supplement (12mg/d) only, while the intervention group (7) consumed the LZ supplement along with 900mg/d of an omega-3 supplement (540mg EPA + DHA 360mg). Each group adhered to a comprehensive low-carotenoid and omega-3 diet list for the 12-d intervention period and the 7-d washout period. Participants reported daily foods consumed in their diet logbooks, and Automated Self-Administered 24 diet assessment log over the study period. The body composition of each subject from the two groups was assessed before and after the study using a SECA body composition analyser and blood samples (2-time point) collected over a 12-d test period. Mean ± SEM for serum LZ ranged from 2.23 ± 0.24 – 2.98 ± 0.24µg/ml for the control group and 1.10 ± 0.21–3.02 ± 0.73µg/ml for the intervention group. Percentage change in serum LZ concentration from (T0-T312h) and (T312h-T456h) were 26% and 34% (control) and 139% and 175% for (intervention), respectively. The Area Under the Curve (AUC0-456h) differed significantly (P<0.0469) during the entire study period (between groups) and related to the cumulative effect of intakes at various times of blood draw. LZ from the intervention group was 68% more bioavailable than the control group. The highest peak relative response in subjects in the control group was ≈33% (a 9.1-fold increase from baseline) at AUC (168-312h) and ≈46% (a 6.6-fold increase from baseline) at AUC (312-456h) for the intervention group. No significant (p>0.05) effect of omega-3-supplement addition on oxidative stress levels was observed. Omega-3- addition to intakes of supplement LZ was responsible for the increased absorption (intervention) observed but did not affect oxidative stress levels and the Red Blood Cell omega-3-status.

Reliable dietary assessment is key to our understanding of diet-health interactions(1). Most current dietary assessment methods are self-reported, making them prone to a range of biases(2). Objective markers, such as certain metabolite concentrations in human tissue, may prove a more reliable method of dietary assessment in the future while reducing participant burden(2,3). An example of these metabolite markers are alkylresorcinols, a family of compounds found in the bran layer of common grains. High concentrations of alkylresorcinols reflect high wholegrain intakes, very low levels indicate only refined grain intake, while no alkylresorcinols would indicate a gluten-free diet. We conducted a randomised crossover feeding study of three interventions (one standardisation day followed by a feeding day where known amounts were consumed under observation). Each feeding day differed by which food groups were provided (e.g., chicken, legumes, and fruit) or entirely absent (e.g., grains, fish, and dairy). Participants provided 24-hour urine samples on all six days (standardisation days and feeding days), as well as a 24-recalls and fasted blood samples the morning after each day. Known metabolite markers of dietary intake (approximately 70) were identified in blood and urine with LC-MSqToF, and semi-quantified with a known standard. Twenty-four hour urine sodium content was also measured as the current best known objective marker of dietary intake(4). Twenty-four participants (74% female, age (SD) 24.8 (6.1), BMI 24.1 (4.0)) commenced the study, with 21 (88%) completing all three interventions. Mean energy intake on feeding days (11720 kJ (2943.01)) was higher than self-reported energy intake on standardisation days (9243.57 kJ (3582.92)). Meals were well tolerated, with mean (range) intakes of 9.8 (6.3 – 16.1) serves whole grains, 2.4 (1.6 – 4.8) serves fish, 3.1 (1.9 – 5.5) serves dairy, 5.6 (4.5 – 9.1) serves chicken, 8.2 (7.0 – 14.1) serves legumes, 3.1 (1.3 – 4.6) serves fruit, 3.9 (2.6 – 6.4) serves red meat, 1.7 (1.35 – 2.6) serves nuts and seeds, or 13.4 (9.4 – 19.5) serves vegetables on their respective feeding days. The three feeding days provided clearly identifiable clusters when assessing the overall metabolic profile, both in terms of what was measured on the feeding days, and the difference in metabolite concentrations between standardisation day and feeding day. The relative correlations between self-reported intakes and individual metabolite concentrations reflecting specific foods or food groups with the known dietary intakes from feeding days will be presented first at the conference.

Recent studies have documented the importance of postprandial hyperglycaemia in the incidence of chronic diseases, including type 2 diabetes. Inhibition of digestive enzymes, including membrane-bound brush-border α-glucosidases, leads to slowed carbohydrate digestion and absorption, and reduced postprandial glycemia. Nuts are widely eaten around the world and have the potential to inhibit α-glucosidases through their content of polyphenols and other bioactive compounds. According to our recent systematic review(1), no study has investigated the inhibitory effects of nut extracts on human α-glucosidase activities. Almost all studies in this area have been conducted on yeast α-glucosidase, with only a few using rat α-glucosidase. While there is no sequence homology between yeast and human α-glucosidase, there is 74% to 78% sequence homology between rat and human α-glucosidases(1). The lack of studies on the effect of bioactive compounds from nuts on human α-glucosidases, along with the growing attention to nuts as an important component of a healthy diet with the potential to reduce the risk of chronic diseases(2), highlights the need for research to evaluate the inhibitory effect of nut extracts on human α-glucosidases. The aim of the current study is to explore the inhibitory effect of extracts from nuts on human carbohydrate digestive enzymes. Walnuts and almonds were ground and defatted with hexane, extracted in 80% (v/v) acetone, and further purified using solid-phase extraction to obtain phenolic-rich extracts. The Folin–Ciocalteu assay was used to approximate the polyphenol content of the samples. Following our recently published detailed protocol(3), cell-free extracts from human intestinal Caco-2/TC7 cells were used as a source of α-glucosidase in enzyme inhibition assays, with sucrose, maltose and isomaltose as substrates and appropriate controls. The assay products were quantified using high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Glucose production in the presence of various concentrations of phenol-rich nut extracts was compared using a one-way ANOVA and half-maximal inhibitory concentration (IC50) values were calculated. The Folin–Ciocalteu data demonstrate that walnut extracts comprise a relatively high polyphenol content, with 18.1 ± 0.23 mg (epigallocatechin gallate [EGCG] equivalent) per gram of fresh weight, while almond extracts contain 0.87 ± 0.03 mg EGCG equivalent/g of fresh weight. The walnut phenolic-rich extract dose-dependently inhibited human intestinal sucrase and maltase activities (both p<0.01), with IC50 values of 1.67 mg/mL and 2.84 mg/mL, respectively. We demonstrate that phenolic-rich walnut extracts can inhibit human α-glucosidases in vitro and therefore walnuts may contribute to slowing carbohydrate digestion in humans. As such, we plan to assess the effects of walnuts on postprandial glycaemia in vivo.

Minerals and trace elements are essential for human health and wellness. Fruits can be an important dietary source of these micronutrients. For centuries, native Australian fruits have been a vital source of nutrition and well-being for the Indigenous Communities(1). However, comprehensive information on the mineral and trace element composition of these native fruits, including broad-leaved Geebung (Persoonia stradbrokensis), is lacking. Therefore, the aim of the present study was to determine the mineral and trace element composition of broad-leaved Geebung, an important but still underutilised native Australian fruit, at different maturity stages. Inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma-optical emission spectroscopy (ICP-OES) were used to analyse the fruit. Statistical analysis was performed using one-way ANOVA and the means (n = 3) were compared by Tukey’s multiple comparison post hoc test with p < 0.05 as significant. Calcium and potassium could be identified as the main minerals, and iron, zinc and manganese as the main trace elements. The calcium content in broad-leaved Geebung was lower than Australian desert lime, kakadu plum, and riberry, respectively (35.7-271.5 vs. 384.2 vs. 282.5 vs. 307.7 mg/100g dry weight (DW))(2). Potassium has a vital role in the prevention of bone loss and is essential for the heart, kidney, and blood pressure. The potassium content of broad-leaved Geebung fruit was lower than Australian desert lime, kakadu plum, lemon aspen, quandong and riberry (average 516.4 vs. 1287.8 vs. 1905.5 vs. 1512.9 vs. 3456.2 vs. 1715.7 mg/100g DW)(2), which contributes to approximately 15% recommended dietary allowance (RDA). Iron is the main element in the production of hemoglobin and is important for maintaining healthy blood. Iron content in the fruit ranged from 0.8-2.6 mg/100g DW, which was higher than that of Davidson’s plum (1.2 mg/100g DW), but lower than the Green Plum, Australian desert lime, and kakadu plum (3.8 vs. 4.7 vs. 4.0 mg/100g DW) (2,3). Besides, the manganese levels were relatively high in broad-leaved Geebung fruit and considerably higher than in other native Australian fruits such as Kakadu plums, Desert limes and Quandongs (11.2-26.4 vs. 3.5 vs. 0.9 vs. 0.3 mg/100 g DW)(2). Interestingly, the mineral and trace element content decreased (p < 0.05) during fruit maturity. In general, broad-leaved Geebung fruit can provide considerable amounts of essential minerals and trace elements and its potential as a healthy “snack” alternative should be investigated further.

Hot brewed coffee is the most popular hot beverage in the world, and its health properties have been published in the literature(1). Conversely, over the past decade, cold-brewed coffee has gained popularity, but its eventual nutritional properties are unclear. Both hot and cold brewed coffee produces over 6 million tons of spent coffee grounds (SCG) yearly disposed in landfills(1). Interestingly, studies have shown that SCG can improve several metabolic parameters via changes in the gut microbiome in obese and diabetic rats(2), and reduce energy consumption in overweight humans(3). However, studies investigating the nutritional properties of SCG are lacking in the literature. Hence, in this study, we aimed to identify, quantify and compare two main bioactive compounds in hot- and cold-brewed coffee as a beverage, as well as in the SCG. Samples from hot and cold coffee beverages and SCG were obtained from a local coffee shop (n = 3 per group). The coffee beans were composed of Coffea arabica from Papa New Guinea, Brazil, Ethiopia, and Colombia (in order from highest to lowest proportion). All samples were analysed by high-performance liquid chromatography and mass spectrometry (HPLC-MS). The analyses focused on two main bioactive compounds; trigonelline and chlorogenic acid (CGA). Statistical analyses were performed using an unpaired t-test with Welch’s correction and two-way ANOVA with Tukey’s post-hoc test (p<0.05). When compared to hot-brewed coffee beverages, cold-brewed coffee beverages have shown lower (p<0.05) levels of trigonelline (17.26 mg/g + 1.305 vs. 8.46 mg/g + 0.74, respectively) and CGA (9.82 mg/g + 0.93 vs. 5.31 mg/g + 0.48, respectively). In SCG obtained from hot-brewed coffee, a higher concentration of CGA was found (0.12 mg/g + 0.006), when compared to SCG obtained from cold-brewed coffee (0.10 mg/g + 0.03). However, trigonelline in cold-brewed SCG was found in higher (p<0.05) concentration, when compared to hot-brewed SCG (0.11 mg/g + 0.03 vs. 0.09 mg/g + 0.017, respectively). Moreover, hot-brewed coffee beverages showed higher (p<0.05) concentrations of trigonelline and CGA, when compared to hot-brewed SCG. Similarly, cold-brewed coffee beverages showed higher (p<0.05) concentrations of both bioactive compounds, when compared to cold-brewed SCG. Our results indicated that hot brewed coffee beverage contains high concentrations of bioactive compounds (CGA and trigonelline), which possibly explain its health properties. Although SCG obtained from hot and cold-brewed coffee showed lower concentrations of both bioactive compounds than coffee beverages, our results shed light on the possible health benefits of SCG consumption. In a world seeking more sustainable solutions, further studies investigating the potential use of SCG as a functional food are required.

Depression is the leading cause of disability worldwide(1). The microbiota-gut-brain axis may play a role in the aetiology of depression, and probiotics show promise for improving mood and depressive state(2). Further evidence is required to support mechanisms and in high-risk populations, such as those with sub-threshold depression (which may be 2-3 times more prevalent than diagnosed depression)(3). The aims were to assess the efficacy of a probiotic compared with placebo in reducing the severity of depressive symptoms in participants with subthreshold depression, and to investigate potential mechanistic markers of inflammatory, antioxidant status and stress response. A double-blind, randomised, placebo-controlled trial was conducted in participants meeting diagnosis of subthreshold depression (DSM-5); aged 18-65 years; ≥18.5 kg/m2 body mass index; not taking antidepressants, centrally acting medications, probiotics nor antibiotics for at least 6 weeks. The probiotic (4 × 109 AFU/CFU, 2.5 g freeze-dried powder containing Lactobacillus fermentum LF16 (DSM26956), L. rhamnosus LR06 (DSM21981), L. plantarum LP01 (LMG P-21021), Bifidobacterium longum BL04 (DSM 23233)) or placebo was taken daily for 3-months. Data was collected at 3 study visits (pre-, mid- (6 weeks), post-intervention). Self-reported questionnaires measured psychological symptoms (Beck Depression Inventory, BDI; Hospital Anxiety Depression Scale, HADS) and quality of life. Blood and salivary samples were collected for biomarkers including cortisol awakening response (CAR). General linear models examined within-group and between-group differences across all time points. Thirty-nine participants completed the study (n = 19 probiotic; n = 20 placebo) using intention-to-treat analysis. The probiotic group decreased in BDI score by −6.5 (95% CI −12.3; −0.7) and −7.6 (95% CI −13.4; −1.8) at 6 and 12 weeks, respectively. The HADS-A score decreased in the probiotic group by −2.8 (95% CI −5.2; −0.4) and −2.7 (95% CI −5.1; −0.3) at 6 and 12, respectively. The HADS-D score decreased in the probiotic group by −3.0 (95% CI −5.4; −0.7) and −2.5 (−4.9; −0.2) at 6 and 12 weeks of intervention, respectively. No between group differences were found. There were no changes in perceived stress or quality of life scores. The probiotic group had reduced hs-CRP levels (7286.2 ± 1205.8 ng/dL vs. 5976.4 ± 1408.3; P = 0.003) and increased total glutathione (14.2 ± 8.9 ng/dL vs. 9.3 ± 4.7; P = 0.049) compared to placebo, post intervention. Lower levels of CAR were found in the probiotic compared to placebo (−0.04 ± 0.17 μg/dL vs. 0.16 ± 0.25; P = 0.009). A significant reduction in depressive symptoms and anxiety was observed within the probiotic group only. These results were supported by improvements observed in biomarkers, suggesting probiotics may improve psychological wellbeing in adults experiencing sub-threshold depression, by potential pathways involved in central nervous system homeostasis and inflammation. Future analyses are required to understand changes within the intestinal microbiota and to clarify how their metabolites facilitate emotional processing.

Supermarkets have been described as having unprecedented and disproportionate power in the food system, influencing population diets through the products they have for sale, their price, store layouts, and other marketing activities(1).There is growing evidence to suggest that changing the retail food environment to be more health-enabling via in-store interventions is possible. The purpose of this study was to review the available high-quality evidence reporting on the effectiveness of real-world supermarket-based interventions on improving the healthiness of consumer purchases and consumption. First, a systematic search across seven electronic databases was completed in April 2023 to identify reviews describing the effects of intervention strategies that aimed to improve the healthiness of consumer purchasing in supermarkets and grocery stores (overview of reviews). The methodological quality of reviews was assessed using the Risk of Bias In Systematic Reviews for systematic and scoping reviews, and the Scale for the Assessment of Narrative Review Articles for narrative reviews. Review findings were synthesised narratively. Next, high-quality, primary studies from these reviews were further inspected (review of primary studies). In-store interventions were categorised by strategy type(2), and outcome effects were coded as effective (positive/promising), ineffective or mixed/unclear(3). Results were synthesised narratively, and separately for population subgroups. Thirty-eight reviews published between 1989 and 2023 met the inclusion criteria. Most were systematic reviews (n = 29, 76%). The number of primary studies included in reviews ranged between eight and 211. Prompting (n = 19, 50%) and pricing (n = 15, 40%) were the most assessed strategy type, either alone or in combination with another strategy. From the overview of reviews, pricing strategies appeared to be the most promising at improving consumer purchasing. Twenty-three high-quality primary studies met the inclusion criteria for further review. In most studies (n = 21, 91%), the goal was to increase sales of healthy products, most commonly fruit and vegetables, or products with a higher nutritional ranking. Only two studies (9%) aimed to exclusively reduce sales of unhealthy/less healthy products. Promotion was the most assessed strategy type (n = 11, 48%), either alone or in combination with another strategy. Common promotion strategies included providing education to customers about the health benefits of selected products, offering samples of products and giving food demonstrations. From the review of primary studies, promotional strategies used in combination with another strategy appeared to be most successful in the general population, and pricing was successful in subgroups of the population, including socioeconomically disadvantaged individuals, and those living in regional/remote areas. Overall, the evidence reviewed shows that the implementation of health-promoting supermarket interventions are more likely to be successful if they include a substantial pricing initiative (particularly for some subgroups), or the inclusion of promotion in combination with another strategy.

Food environments surrounding secondary schools are a known influence on the purchasing and consumption habits of adolescents(1). Understanding their obesogenic potential is important for informing strategies to create more healthful food environments for adolescents, particularly for those living in regional areas, and is a key component of Australia’s National Obesity Strategy(2). This repeated cross-sectional study examined the food environment surrounding secondary schools in regional and metropolitan New South Wales from 2007-2023. Google Street View was used to collect data regarding food outlets within a walkable distance (1.6 km) of all secondary schools in Wagga Wagga and Blacktown, our regional and metropolitan case study areas respectively, over 17 years. A Food Environment Score(3) tool was used to characterise the healthfulness of food environments by categorising food outlets into Food Outlet Type categories (e.g. Cafés, Fast-Food Franchises, Restaurants etc.) and Healthfulness categories (“Healthful”, “Less Healthful”, “Unhealthful”). Descriptive statistics were used to characterise changes in the food environments by Food Outlet Type and Healthfulness categories from 2007-2023. Chi-Squared tests were used to determine any significant differences in the proportion of healthful, less healthful and unhealthful food outlets between the regional and metropolitan study areas and between 2007 and 2023 in both areas. In both Wagga Wagga and Blacktown, the most common food outlet types surrounding secondary schools from 2007-2023 were classified as less healthful or unhealthful. As of 2023, less healthful food outlets [restaurants (19.4%), cafes (16.8%)] and unhealthful food outlets [fast-food franchises (15.1%), independent takeaway (14.1%)] were the most common food outlet types in Wagga Wagga, making up 52% and 36% of all identified food outlets respectively. These outlet types have remained the most prevalent over the 17-year period, though restaurants and cafes have since surpassed fast-food franchises and independent takeaway stores, by proportion, which were the most common in 2007. Similarly in Blacktown, 2023, less healthful [restaurants (21.1%), cafés (11.1%)] and unhealthful [fast-food franchises (17.4%)] were the most common food outlets, making up 41% and 37% of all identified food outlets. Restaurants, cafés and fast-food franchise outlets were consistently observed to be the most prevalent in Blacktown food environments over the 17-year study period. No significant difference was found when comparing the healthfulness profiles of regional and metropolitan food environments nor were significant changes observed between 2007 and 2023 in Wagga Wagga and Blacktown (p > 0.05 for all). The prevailing high proportion of less healthful and unhealthful food outlets near secondary schools in regional and metropolitan areas upholds the need for public health policies and planning strategies to address the obesogenic potential of school food environments.