Undernutrition and poverty reduction requires multisectoral interventions including sectors like food and nutrition security, health, education, and food systems1,2. A program aimed at improving child nutritional status through enhanced household food security and promotion of dietary diversity was jointly implemented by health and agriculture extension workers in Ethiopia3.The intervention packages include counselling on infant and young child feeding practices, agricultural production diversity, gardening, water, hygiene and sanitation practices, community group dialogues and media campaigns, were provided for four years4. Both the control and the intervention arms continued with standard activities of health and agricultural extension works.

The study aims to evaluate the effect of joint health and agriculture interventions on the nutritional status and dietary intake of 4-6 years old children in agrarian regions of Ethiopia.

The study was a cluster randomized controlled trial. A multi-stage clustered sampling technique was implemented for selecting villages for both the intervention and control arms from the four regions of Ethiopia (Tigray, Amhara, Oromia and Southern Nations, Nationalities and Peoples, SNNPR). Baseline data were collected from 2,531 children aged 0-23 months in 2016. Postintervention data were collected from 1,265 children in 2021, following four years of intervention (or no intervention). Our data analysis includes both baseline and follow-up data. Anthropometric measurements, hemoglobin concentrations, and dietary intakes were collected from children, mothers, and their households. Length/Height-for-age (LAZ/HAZ), weight-for-age (WAZ), and weight-for-height z-scores (WHZ) in standard deviations (SD) were computed following the 2006 WHO Child Growth Standards. The analysis was conducted using a linear regression mixed model, which adjusts for the clustering effects at the regional, district, and kebele levels.

At baseline, there was no significant difference in the prevalence of stunting (29.4%), underweight (17.7%), and wasting (5.9%), while the prevalence of anemia was significantly higher in control arm (35%) compared to the intervention arm (26.2%) p- value(<0.001). The mean children’s diet diversity score was 21.5 and 22.4 food groups per week in the control and intervention arms, respectively. After adjusting for covariates, we found no significant mean difference (95% Confidence Interval, 95% CI) in children’s HAZ (−0.04 SD, 95% CI: −0.28,0.20), WAZ by (−0.08 SD, 95% CI −0.25,0.09), WHZ (−0.08 SD, 95% CI: −0.28,0.13), hemoglobin concentrations (−0.01SD, 95% CI −0.22,0.21), and diet diversity score (−0.03 food groups,95%CI: −0.22,0.28) between intervention and control arms.

Joint health and agriculture integrated services have no effect on the reduction of undernutrition in children in agrarian regions of Ethiopia. Causes for no response should be explored and further research with stronger design is required to explore the additional benefits of nutrition-sensitive agriculture in addressing undernutrition.

The prevalence of obesity and associated metabolic disorders, such as insulin resistance (IR) and fatty liver disease (steatosis), is often linked to a high-fat Western diet. Recent meta-analyses indicate that dairy consumption may mitigate these effects, particularly favoring low-fat dairy products. However, the underlying molecular mechanisms remain elusive. Dairy products vary in nutrient composition (calcium, fat) and structure, impacting digestion and nutrient absorption. Fermentation processes in cheese and yogurt introduce bacterial cultures with potentially positive metabolic effects. This study investigates the distinct effects of different dairy subgroups on insulin sensitivity, liver function, and gut microbiota in diet-induced obese mice, exploring potential mechanisms for mitigating Western diet-induced metabolic dysfunction.

C57BL/6 mice (n=16/group) were fed a high-fat diet (HFD, 45% fat) mimicking a Western diet rich in saturated fatty acids (SFA), or HFD supplemented with: fat-free milk (MILK), fat-free yogurt (YOG), or reduced-fat cheese (CHE, 19% fat) for 8 weeks. These supplements were administered daily at 10% of total caloric intake, reflecting typical U.S. dietary patterns. We assessed insulin resistance using the insulin tolerance test (ITT) and the homeostasis model assessment (HOMAIR). Weekly monitoring of food and water intake and body weight was conducted. After euthanasia, liver tissue was collected for Western blot analysis of key proteins in insulin signalling, gluconeogenesis, lipogenesis, lipid oxidation, uptake, and release pathways. Comprehensive lipidomics profiling of the liver and serum was performed using LC-MS, and fecal samples were analyzed for microbial diversity via 16S rRNA sequencing. Statistical analyses included QIIME2DEseq2, MetaboAnalyst 5.0, and MicrobiomeAnalyst. One-way and two-way ANOVA with Tukey’s post-hoc test were performed.

The MILK and YOG interventions significantly reduced body weight, fat mass, and epididymal fat pad weight (p < 0.05) compared to HFD alone. Enhancements in glucose clearance and insulin sensitivity were notable in the MILK and YOG groups, with associated upregulations in glycogen synthase (GS), phosphoenolpyruvate carboxykinase (PEPCK), and protein kinase B (AKT) signaling. Regarding hepatic steatosis, MILK and YOG increased protein levels involved in fatty acid oxidation (ACSL, CPT1) and lowered PPARγ, suggesting reduced fat storage. Additionally, higher AMPK, PPARα, ATGL, and HSL protein abundances supported enhanced fatty acid breakdown. Gut microbiota analyses revealed a higher bacterial species richness in the MILK and YOG groups, with distinct fecal microbiota compositions across all dairy interventions. Lipidomics identified unique and shared metabolic markers among the groups, implicating glycerolipid, glycerophospholipid, sphingomyelin metabolism, and inflammatory pathways.

This study demonstrates that different dairy products uniquely modulate metabolic health markers in diet-induced obese mice. Milk and yogurt particularly promote improved insulin sensitivity and hepatic functions, potentially mediated through alterations in metabolic pathways and gut microbiota composition.

Wheat flour is a major dietary source of iron; however, during milling to produce white wheat flour, the mineral-rich aleurone layer is removed. In the UK elemental iron is added to white flour to replace iron lost during processing(1). Soy flour is also added to bread flour as a flour improver(2). Legumes, including soy, are rich in iron and this raises the possibility that legume flour could be used to increase the iron content of white wheat flour products(3). The aim of this study was to investigate iron bioaccessibility from fava bean-fortified white flour, and to test the hypothesis that fava beans have the potential to be natural iron fortificants for wheat white flour.

Dried fava beans were purchased from Hodmedods UK and were ground to a course flour using a coffee grinder. Experiments utilized white flour fortified with different weight percentages of fava bean flour (0%, 25%, 50%). Mineral content of all samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Phytic acid of the samples was measured by using Megazyme kit (Megazyme-K-PHYT). The bioaccessibility of iron was determined by ICPOES following a simulated in vitro peptic (pH 2, 90 min) and pancreatin/bile (pH 7, 90 min) digestion(4). Data are mean±SEM of 3 independent experiments and were analysed by one-way ANOVA and Tukey’s post-hoc test.

The iron content of flours was increased significantly with the inclusion of 25% or 50% fava bean (FB) powder (P<0.0001): 1.07±0.01 (white flour control); 2.12±0.07 (25% FB) and 3.15±0.07 (50% FB) mg/100 g. Furthermore, the fava bean fortified flours had significantly (P<0.0001) higher phytic acid content: 0.19±0.01; 0.40±0.01 and 0.56±0.02 g/100 g, respectively. No significant difference was observed in terms of the molar ratios of phytic acid to iron (15.17±0.36, 15.94±0.26, 15.13±0.38) or in iron bioaccessibility (78.34±2.53%, 77.62±3.01% or 72.56±1.91%) between the white flour (0%) and fava bean-fortified flour samples (25% and 50%).

The results from this study show that addition of fava bean flour significantly increased the iron content of the white flour samples; however, the phytic acid content was also increased. The molar ratio of phytic acid to iron is an important determinant of iron bioaccessibility and bioavailability. While this study demonstrates that fava bean flour can be used as a natural iron fortificant, it highlights the need for additional food processing steps to reduce phytic acid levels and enhance iron bioaccessibility from foods produced using fava bean-fortified white wheat flours.

Protein is a required macronutrient for maintenance of muscle mass. Current guidelines recommend daily intake of 0.8 g of dietary protein per kilogram body weight (kg bw), regardless of age(1). However, factors such as age and physiological changes may increase this requirement to 1.5g/ kg bw/day for older adults with sarcopenia(2). Therefore, protein-fortified foods are used to enhance the protein intake of older adults. Milk protein concentrate (MPC) and pea protein isolate (PPI) ingredients are used to increase the protein content of different foods(3–6). However, their addition changes the functional and sensory properties of the final protein-fortified product(7). Therefore, enzymatic hydrolysis is employed to improve the techno-functional properties of these ingredients, however, the bitterness of the resulting hydrolysates limits their application. This study aimed to investigate the effect of hydrolytic enzyme preparation on the taste properties of MPC and PPI hydrolysates when incorporated as ingredients in protein-fortified tomato soup.

Solutions of MPC and PPI containing 3% total solids (w/w) were hydrolyzed at 50°C for 30 min using Neutrase®, Umamizyme and Protease AN “Amano” 100SD at an enzyme-to-substrate ratio of 1%. Bitterness in the hydrolysates was assessed with 16 semi-trained participants using labeled magnitude scales (LMS) and by 44 participants using a ranking test. Both tests showed that the least bitter hydrolysates were those generated using Umamizyme and Protease AN “Amano” 100SD. These hydrolysates were used to develop protein-fortified tomato soup with 3% of protein powders, that were characterised by 38 naïve consumers using hybrid quantitative descriptive profiling.

ANOVA on the bitter taste revealed that soups containing hydrolysed MPC (regardless of the hydrolytic enzyme used) were significantly more bitter compared to the control unhydrolyzed protein-fortified tomato soup (p<0.001). Bitterness in the protein-fortified tomato soup was masked using various ingredients, applying the principle of taste-taste interactions. A ranking test with 43 naïve participants showed that a combination of tomato puree and sucrose successfully reduced bitterness.

Overall, the enzyme preparation used affected the bitterness of the MPC and PPI hydrolysates and consequently the taste of the protein-fortified tomato soup. The use of Umamizyme and Protease AN Amano resulted in less bitter protein hydrolysates (both PPI and MPC) compared to Neutrase (p<0.001). Taste-taste interactions resulting from a combination of ingredients could successfully be employed to reduce bitterness in the protein-fortified tomato soup. Since these soups are aimed to be consumed by older people, further work will aim to test their preference.

The increasing consumer interest in reduced-sugar, natural, sustainable options and healthier baked goods has prompted research into alternative non-caloric sweeteners of natural origin, like Stevia, as substitutes for conventional sugar in bakery items(1). However, the bitter aftertaste associated with stevia is a significant challenge in its application as a sugar substitute(2).

This study delves into innovative baking, focusing on developing health-conscious oat-quinoa cookies sweetened with Stevia to evaluate the possibility of using Inulin to enhance acceptability.

Three types of Cookies were formulated using oats and quinoa flour: sugar-based (SuC), steviabased (StC) and stevia+inulin-based (InStC). SuC served as the control. The optimised formulas were tested using physical, chemical, and sensory parameters.

After approval from the Ethics Committee Board, University of Limerick(06098S&E), sensory analysis was conducted to determine consumer preference (n = 89). A 9-point hedonic scale was used to evaluate odour, taste, colour, sweetness, aftertaste, texture, and overall impression(3). The fiber content of the cookies was calculated based on the nutritional information of the ingredients. After baking, water activity (aw) and texture were also measured on days one and five. Antioxidant activity (DPPH, TPC, FRAP and Total Monomeric Anthocyanins) was also evaluated.

All data was statistically evaluated using IBM SPSS Statistics (Version: 28.0.1.1 (14)). One-way ANOVA test- LSD post hoc test was carried out for sensory, antioxidant and aw assays.

Based on the sensory study results, there was no perceived difference between odour and colour for the three formulations. The average evaluation score for Overall Impression was 6.6>5.9>5.4 (p<0.001, p = 0.016) for SuC, InStC, and StC, respectively. For Texture, 7.0>6.3>5.5 (p = 0.818, (p<0.001) for SuC, InStC, StC, respectively. For the Taste attribute, it was 6.5>5.9>5.5 (p<0.001, p = 0.087) for SuC, InStC, and StC, respectively. A statistically significant difference was observed for both overall impression and texture between InStC and StC.

Regarding fibre content, InStC had a significantly higher fibre content, 7.02%, compared to StC 3.36% and SuC 3.11%. A statistically significant difference in aw was observed between the StC and InStC on day one and day 5 (p<0.05), with the StC having a higher aw. Texture analyser results correlated with the results of aw. No statistically significant difference was observed between the samples for the antioxidant activity (p>0.05).

These findings demonstrate the potential of incorporating functional ingredients such as inulin to improve stevia-sweetened baked goods’ sensory acceptability and physical properties, aligning with the growing consumer preference for healthier baked products.

This abstract was awarded the prize for best oral presentation.

Caffeine, a natural stimulant, is found in foods, beverages, and food supplements (FS). Excessive caffeine consumption has been associated with cardiovascular impairments, anxiousness and sleep disruptions1. The European Food Safety Authority (EFSA) estimated safe intake levels of caffeine: a single dose of up to 200mg and a daily intake of up to 400mg, are considered safe for the general population2. Regulation (EU)1169/2011 requires products containing caffeine to include additional labelling warnings, ‘Contains caffeine’ or ‘High caffeine content’3. In Ireland, all FS placed on the market must be notified to the Food Safety Authority of Ireland (FSAI) via the Food Notifications System (FNS)4.

The aims of this study were to: (1) Identify caffeine-containing FS notified to the FSAI from January 1st to December 31st 2023, (2) Investigate whether these FS comply with relevant labelling requirements, (3) Assess the safety of these products in line with the EFSA safe intake levels.

Data on caffeine-containing FS notified to the FSAI in 2023 was extracted from the FSAI FNS. Information extracted included product name, contains caffeine/high caffeine content statements, amount of caffeine, ingredients list and directions for use. Analysis was conducted using IBM SPSS (version 29.0.01).

There were 325 caffeine-containing FS notified to the FSAI in 2023. This study identified 8 categories of caffeine-containing FS, based on their function: pre-workout (n163), botanicals (n14), vitamin and minerals (n12), gaming (n7), before and/or during exercise (n45), fat burners (n57), general stimulants (n23) and energy drinks (n4).

Over 80% of these FS (n276) used “contains caffeine” and 9% (n30) used “high caffeine content” statements on their label. The remaining 5% (n19) used neither statement. Less than a fifth (14%) (n45) of notified FS did not comply with legislative labelling warnings (these products contained incorrect or no caffeine labelling statements) while the remaining 86% (n280) were deemed compliant.

Notified FS contained information on directions for use and were either to be consumed once-aday (n243) or multiple times throughout the day (n82). Over a quarter (n90) of the once-a-day FS exceeded EFSA’s safe single-dose intake of 200mg. Additionally n2 of the FS contained caffeine in amounts exceeding EFSA’s safe daily intake limit of 400mg.

This study identified FS on the Irish market with high caffeine content, exceeding both EFSA’s safe single-dose and daily intake levels, before additional dietary sources of caffeine are considered. Labelling compliance rates in this study are high. The FSAI will continue to monitor this category of FS, as the market of caffeine-containing FS grows.

Our diet and its impact on the human gut microbiota in terms of composition and function are key determinants of human health across the life-course(1). Fermented vegetables can have enhanced functional and nutritional properties through substrate transformation by microbes and production of biochemicals during the fermentation process(2). Kimchi is a traditional Korean vegetable ferment produced via spontaneous lactic acid bacteria fermentation. Plant nutrients and biochemicals, microbial metabolites and microbial cell components are present in kimchi(3). As live products, fermented vegetables present challenges to commercial producers who need shelf/ transport stability to deliver consistent products to consumers. We hypothesise that fermented vegetable health advantages will be preserved by freeze-drying, while enabling product stability, extended shelf and storage life, stable transportation and utility as food ingredients.

Utilising existing kimchi physiochemical data, we identified kimchi biochemicals (KBs) (benefit health but not essential to it) and kimchi nutrients (KNs) (essential to health). We quantified these components in 3-day old fresh kimchi (T3) and in 3-day old fresh kimchi that had been freeze-dried and powdered (T3 FDP). We sampled technical triplicates and calculated P values using an unpaired 2 tailed t-test.

The hypothesis that KBs and KNs in T3 FDP are preserved at levels not statistically significantly different to those in (T3) (P > 0.005) was disproved. Components of kimchi were affected differently by the FDP process, with decreases in some and increases in others. As a result, the overall profile of KBs and KNs in T3 FDP was different to T3. Based on a daily portion of fresh kimchi being ∼50 g, there was 2.64 g KBs and KNs in 50 g T3 and 2.28 g KBs and KNs in equivalent portion T3 FDP (7.5 g), a reduction of 13.64% after FDP in KBs and KNs combined. Unexpectedly, soluble fibre and iron were significantly lower in equivalent sample T3 FDP compared to T3 (P=0.003 and P < 0.0001 respectively) and vitamin B9 was significantly higher in T3 FDP compared to T3 (P < 0.0001). For KBs, acetic acid and lactic acid were significantly lower in T3 FDP (P=0.020 and P=0.046 respectively), but propionic acid was undetectable in T3 and the equivalent sample T3 FDP contained 1.44 g. Capsaicinoids were not detectable in T3, but were notably present in T3 FDP.

This study represents a critical first step in understanding the extent to which the functionality of fresh kimchi is preserved in its freeze dried and powdered form (termed a FermentceuticalTM). Improving health through fermented foods is a critical concept for consumers, food manufacturers and healthcare professionals, alike.

Regulation (EC) No 1924/2006 outlines the rules for nutrition and health claims (NHCs), permitted in the European Union (EU)(1). Previously, the Food Safety Authority of Ireland (FSAI) completed work on the compliance of NHCs with Regulation 1924/2006 on yoghurts(2). Potential noncompliant rates of 1.5% for nutrition claims and 74% for health claims were reported. The study highlighted further research in this area was needed to understand the overall rates of NHCs compliance of food products on the Irish market. Therefore, the aim of this study was to assess the compliance of NHCs made on delicatessen meats and similar (DM) and bread products (BP) on the Irish market.

Food product label and composition information was collected from the Irish market in 2021 as part of the EU Joint Action Best-ReMaP project. The inclusion criteria for this study were the presence of an Irish address and NHCs on the product label. Based on these criteria, 14.6% of DM and 47.9% of BP were eligible for inclusion in this study. A representative sample of 100 products per category were randomly selected, using the RAND Excel function, and compliance was assessed against Regulation 1924/2006. NHCs were considered either compliant, non-compliant or potentially non-compliant. Where definitive compliance could not be established using the Regulation, a claim was deemed potentially non-compliant. Analysis was conducted using Microsoft Excel.

There were 205 claims identified on the 100 DM products. The compliance rate of these claims was 85.4% (n = 175) and the non-compliance rate was 14.6% (n = 30). Of the 30 non-compliant claims observed across 9 DM products, 28 of these were non-compliant as the amount of the claimed nutrient was not labelled. The other 2 non-compliant claims were general health claims which were not linked to an authorised health claim. There were 293 claims on the 100 BP with a compliance rate of 85.3% (n = 250), a non-compliance rate of 12.9% (n = 38) and a potentially non-compliant rate of 1.7% (n = 5). The 43 non-compliant and potentially non-compliant claims were observed across 23 products. Most (n = 24) of which were due to non-compliant general health claims. The overall compliance of products was 91% (n = 91) for DM and 77% (n = 77) for BP.

Overall, this study demonstrates that there is a high rate of compliance for nutrition claims on DM and BP while identifying some key areas of non-compliance in health claims. This work provides important information for the FSAI as it identifies the issues faced by businesses in complying with the legislation and assists in understanding what compliance building resources are needed. Future work in this area is needed to assess the level of compliance of NHCs on other food categories on the Irish market.

Sports-related concussions (SRC) may impact athletes at all levels, from recreational to professional. SRC disrupts brain function, initiating various transient, and subjective symptoms(1). Due to the gut-brain axis, gastrointestinal (GI) function is affected and may cause nausea, vomiting, and abdominal pain. Post-concussion GI symptoms may hinder digestion, nutrient absorption, and energy availability to the brain(1), and their prevalence among Irish athletes is unknown. This study aimed to investigate gastrointestinal disturbances experienced by Irish athletes post-concussion.

In January 2024, following ethical approval, an online survey was distributed to athletes and their support teams (coaches, nutritionists, physiotherapists, etc.) via social media, email, posters, and word of mouth. Eligible athletes had experienced a concussion/ mTBI. The survey included sections on general and GI-specific symptomology, demographics, injury history, digestive function, and gut health. Questions were retrospective and specific to the Time of Participation (ToP). Quantitative data analysis was performed using Excel.

This research presents preliminary data on fifty-three Irish athletes, (43% female) between 18 and 40 years (median = 25). Athletes participated in a variety of sports, including Gaelic football (60%), rugby (53%), soccer (49%), hurling/camogie (30%), running (19%), equestrian (15%), field hockey (9%), athletics (11%), martial arts (11%), either at elite, recreational, or competitive levels. Athletes had sustained 1 to 6 concussions (median = 2), between 10 days (February 2024) to 180 months (2009) before study participation (median = 18 months).

Their ToP bowel function ranged from moving once (57%), 2-3 times (23%), 4-6 times (9%) daily, or once every 2-3 days to once a week (12%). Using the Bristol Stool Form (BSF) scale (4) at ToP, 45% were type 3 or 4, and 10% were type 2 (3). Acutely post-concussion participants’ bowel function became more frequent, with 43% moving once daily, 30% 2-3 times, 6% 4-6, and 2% moving 7 times or more daily. 19% had experienced a reduction in bowel movements to once every 2-3 days, 4-6 days, or once a week post-concussion. Their stool forms ranged from hard, lumpy (type 1, 2), sausage-shaped (type 3, 4) to watery (type 5, 6, 7) on BSF (3). All participants identified prevalence of GI symptoms. Rating tiredness (55%), loss of/poor appetite (54%), and nausea/vomiting (47%) as most severe. Increased bloating, flatulence, urgency to open bowels, stomach gurgling, pain/discomfort, constipation, incomplete evacuation, diarrhoea, indigestion, reflux, heartburn, and increased cravings were also reported.

Athletes experienced increased bowel movements, irregularities, and constipation, alongside varying symptoms of appetite changes, nausea, vomiting, flatulence, and sensitivities, which resolved as most athletes began to recover.

Irish athletes encountered diverse GI disturbances post-concussion. Athletes and their professional support teams need to be mindful that head injuries affect GI function, causing symptoms such as a loss of appetite, vomiting, and changes in bowel habits.

Ultra-endurance running (UER) events are defined based upon duration, exceeding 4-6 hours, or distance, surpassing the 26.3-mile marathon(1). Oftentimes event courses comprise of extreme environmental conditions, altitudes, temperatures, terrains, or a combination. UER poses significant short- and long- term health implications. UER athletes’ risk chronic maladaptation of various systems, namely the cardiovascular, immune, and digestive(2). Research suggests that exercise-associated gastrointestinal symptoms (Ex-GIS) are among the leading cause of underperformance in distance running. Altered mesenteric blood flow, gastric emptying, and peristaltic activity from exercise are exacerbated by the conditions accompanying many ultraevents, impairing performance and recovery. Though Ex-GIS are generally temporary, there remains the potential for long-term medical conditions to arise, such as ischemic bowel disease and haemorrhagic gastritis. Ample nutritional planning and intake throughout training and racing is critical to enhance performance and recovery while minimizing Ex-GIS and its associated chronic conditions(3).

The aim of this research was to investigate the nutrition beliefs, and practices of ultra-endurance runners in Ireland.

An adapted electronic version of a validated questionnaire by Scrivin at al.(4) was used. A recruitment infographic of eligibility criteria (≥18 years old, healthy, no diagnosed health conditions except for irritable bowel syndrome, and training for/ competing in running events exceeding 4 hours) was distributed online and at events (Connemarathon, Kerry 50K ultra). Individuals that contacted the researchers and were deemed eligible for inclusion were directed to a Microsoft Forms page, where they gave consent and completed the questionnaire. Data were analysed using IBM SPSS Statistics version 28 (IBM Corporation New Orchard Road Armonk, NY 10504-1722, United States).

Sixty-eight (n = 68) individuals completed the questionnaire with one excluded due to medical diagnosis. Remaining participants (n = 46 males, n = 21 females) ranged from 25-66 with one over 66 years old. Previous experience was the main factor influencing nutrition practices (N = 30, 45.5%). N = 3 (4.5%) sourced information from qualified professionals. N = 42 (59.4%) experienced Ex-GIS, usually evenly throughout training and competition. Many had not implemented dietary or nondietary strategies to manage Ex-GIS. Supplementing with nitrates (N = 9) and probiotics (N = 4) were the most common dietary practices to alleviate Ex-GIS, while other (N = 14) and portion control (N = 13) were the most reported non-dietary practice.

This research cohort reflects the broader UER community, with 81% being >35 years old “masters” athletes, and male. This study suggests that Ex-GIS are commonplace throughout. Similarly, this research highlights the range of symptoms experienced. The absence in dietary and non-dietary practices employed for Ex-GIS management suggests a shortfall in the availability of nutrition information specific to this problem. Further research is required to understand the mechanisms behind UER Ex-GIS, its management, and best practices for communicating these to the target audience.

Food choice determinants in the general population are influenced by sociocultural, sensory, nutritional, and economic factors, among others(1). For athletes, these choices are further complicated by additional sporting and nutritional demands(2). The objective of this study is to conduct the first large-scale analysis of the determinants of food choice in athletes and active individuals, and to conduct comparison of these determinants across competition levels and sporting categories.

Participants, aged over 18, residing in Ireland, and engaged in competitive sport or structured physical activity at least twice weekly, completed an online survey via Qualtrics. The survey included the previously validated Athlete Food Choice Questionnaire (AFCQ)(3,4). The AFCQ comprises of 32 statements divided into 9 categories where athletes rate the frequency that their food choice is affected by various factors. Data were collected in February 2024, analysed using SPSS V28.0, with statistical significance set at P<0.05.

A total of 1,148 athletes (38% male, 62% female), median [IQR] age 26 years [21-40 years], reported participating in 7 hours [5-10 hours] of structured physical activity per week, spanning 32 sports. Participation levels ranged from non-competitive (32%) to those involved in international competitions (6%). Sensory appeal was highlighted as the most influential factor on food choices (P<0.01), followed by food and health awareness (P<0.01)—encompassing cooking ability, nutrition knowledge, and food planning. Performance-related factors were joint second most influential, with no significant difference with food and health awareness (P = 0.30). This included statements related to choosing food that enhances fuelling for competition, recovery and feeling energetic during training.

Ordinal logistic regressions showed variables such as age, gender, education level, and sporting variables such as competition level, sport type and average hours of exercise per week showed distinct impacts on food choice. For example, the nutritional attributes of a food impacts choice more as participants got older (Odds Ratio (OR) 1.02, 95% CI [1.01, 1.04], P = 0.01). However, the nutritional attributes had less influence if the participant was born in the USA (OR 0.37, 95% CI [0.16, 0.86], P = 0.02) or the rest of the world (OR 0.38, 95% CI [0.18, 0.81], P = 0.01) compared with those born in Ireland, and if the participant was a team sport athlete rather than an endurance athlete (OR 0.55, 95% CI [0.37, 0.81], P<0.01).

The determinants of food choice for athletes are multifaceted and more complex than those of the general population, attributed to additional exercise-related factors. Despite this complexity, sensory appeal remains the predominant influence across all sport types and competition levels. Understanding the dynamics of this food choice matrix in athletes allows for more personalised nutrition advice and identification of those at risk of poor dietary practices that may negatively impact upon their performance and health.

Chronic low protein intake can negatively affect human growth, cardiovascular function, metabolic profiles, immunity and exacerbate deficiencies of other nutrients including iron(1). It’s widely accepted that athletes and active individuals have an increased requirement for dietary protein, however to date little is known about the prevalence of low protein intake or protein supplementation practices within this population in Ireland.

This study aimed to examine the following in an Irish population of athletes and active adults: (i) the prevalence, frequency, and reasons for using protein supplements and protein-fortified foods; and (ii) the proportion of those at risk of consuming less than 1.0g of protein/kilogram bodyweight/day.

Participants, aged ≥18 years, residing in Ireland, and engaging in competitive sport or structured physical activities at least twice weekly, completed a self-administered, web-based questionnaire. A validated protein intake screening tool(2) was included to estimate the risk of low protein intake based on self-reported food consumption over the previous 4-weeks. Data collection occurred in April 2024 and descriptives and Chi-squared tests were performed (IBM SPSS v29).

The questionnaire yielded 885 (median age=40yrs, range=18-77yrs; 57.6% female) completed responses. More than half (54.5%) of this population were athletes competing at either local (34.3%), regional (24.3%), national (25.8%) or international (15.4%) level, while the remaining 45.5% engaged in regular exercise only. Overall, 50.2% of this population used protein supplements, with a greater prevalence among men (55.5% vs 46.3%, P<0.01) than women. There was no difference in the use of protein supplementation between athletes (55.5%) and active adults (53.7%, P = 0.595). The main reasons participants provided for using protein supplements were: 1) they found it difficult to meet daily protein requirements through diet alone (59.4%), 2) their training goals required higher intakes (47.7%), and 3) convenience (41.1%). Based on data from the protein intake screening tool, 36.5% of this population were at risk of low protein intakes from food alone, with no difference between athletes and active individuals (P = 0.909), but a higher risk among men (47.7% vs 28.2%, P<0.01) than women. Those who were at risk of low protein intakes were no more likely to use protein supplements (P =0.972) or protein-fortified foods (P = 0.956) than those not at risk. Of those at risk, 49.1% and 4.5% did not consume any protein supplements or protein-fortified foods respectively, while only 14.4% took protein supplements daily and 7.7% consumed proteinfortified foods daily.

Up to a third of this population may not consume adequate protein through their diet alone. While protein-fortified foods and supplements may be helpful, athletes and active adults should attempt to meet their daily protein requirements through a balanced whole food diet, where possible.

Female athletes are increasingly participating in sport during pregnancy and returning postpartum. However, similar to the Sex Data Gap in sport and exercise research(1), there is limited evidence to support athletes during this life stage(2) especially as it relates to nutrition. Therefore, as optimal nutrition is essential for long-term maternal and child health, the aim of this study was to investigate specific wants, needs and behaviours in relation to nutrition during pregnancy and postpartum return to sport in athletes.

King’s College London provided ethical approval (Ref: LRU/DP-23/24-41676) and the study was pre-registered (https://doi.org/10.17605/OSF.IO/NCSZK). An exploratory cross-sectional online survey is being conducted and dissemination is occurring during April and May 2024. Primary variables are assessed using researcher developed and validated measures and included pregnancy and postpartum nutritional support needs, supplement use, athlete level, performance changes and sociodemographic characteristics. Residents of the UK or ROI, ≥ 18 years old, trained and/or competed as an athlete prior to and/or during pregnancy within the last eight years are eligible. All data was summarised using IBM SPSS Statistics. Due to the exploratory nature of the survey, preliminary descriptive evidence is shown and comparisons between groups (e.g. athlete level, region, number of pregnancies) will be presented.

35 eligible athletes (UK: 24 (68.6%); ROI: 11 (31.4%)) from 14 team and individual sports have completed the survey. Average age of participants was 34.2±3.2 and 32 (91.4%) had ≥1 child. 9 participants (25.7%) were currently pregnant, and 7 (20%) had retired due to pregnancy. Only 9 participants (25.7%) received any nutrition advice during pregnancy, and, of the postpartum participants, one participant (3.8%) received nutrition advice during the postpartum period. During pregnancy, participants reported wanting to receive advice from NHS Midwives, Obstetricians and Gynaecologists (37.7%) and fellow athletes who’ve previously experienced pregnancy (21%).

Whereas postpartum advice was preferable from NHS Midwives, Obstetricians and Gynaecologists (37.1%), sports-specific nutritionist/dietitian (37.1%) and general

nutritionist/dietitian (37.1%). During pregnancy, 28 participants (80%) reported wanting athletespecific nutrition advice related training needs during pregnancy and 19 participants (54.3%) reported wanting more information about pregnancy-specific supplement intake (e.g. folic acid). Postpartum, 22 participants (62.9%) reported wanting athlete-specific nutrition advice related training needs during postpartum and returning to sport and 20 participants (57.1%) reported wanting more information about breast or mixed feeding. The top listed challenges to returning to sport postpartum were childcare provisions (94.3%), infant feeding practices (85.7%) and sleep (82.9%).

The preliminary findings revealed that pregnant/postpartum athletes want further advice in areas such as nutrition advice specific to being an athlete and training during pregnancy and postpartum, pregnancy supplement intake, and infant feeding practices. These areas require further investigation so pregnant and postpartum athlete needs can be better met.

Nutrition is an important factor for an athlete’s overall performance and recovery. Previous research has demonstrated that sports nutrition knowledge is linked to balanced and healthy dietary practices(1,2). As coaches have an influential relationship with athletes, in relation to their dietary intake, understanding the nutritional knowledge of coaches is necessary in terms of supporting an athlete’s overall nutrition plan(3). The aim of this study was to investigate the nutrition knowledge of rugby coaches within the Irish Rugby and Football Union (IRFU) responsible for coaching young players.

An online questionnaire was distributed by the IRFU via email to National and Provencial coaches (n = 54) of 15-20 year old male and female players. The questionnaire consisted of two previously validated general and sports nutrition knowledge questionnaires(4,5). Ethical approval was provided by the ATU Sligo Department of Health and Nutritional Sciences Ethics Committee. Descriptive statistics were tabulated for coaches’ demographic data and their total and sub-category mean scores. An Independent samples t-test assessed the difference in mean nutrition knowledge score for coaches who gave advice and those who did not give advice on sports nutrition.

Twenty-eight coaches participated in the study, yielding a response rate of 55%. Nearly two thirds of participants (64.1%) were within the age range of 29 – 39 years; the length of time coaching was relatively balanced with 25% having 2 – 5 years’ experience, 35.7% had 5 – 15 years’ experience and 39.3% had over 15 years coaching experience. Coaches responded correctly to over half of all the questions asked (55.3%), which is below the minimum score of 75% set to determine adequate nutrition knowledge(6). There was no significant difference in nutrition knowledge score between coaches who reported having a formal nutrition training compared to coaches with no formal nutrition training. Fifty seven percent of coaches reported that they provided nutrition advice to their players.

In conclusion, the coaches that participated in this study did not have adequate nutrition knowledge. However, over half of the coaches reported giving nutrition advice to players, highlighting that coaches could benefit from a formal ongoing nutrition training program to improve their knowledge.

Daily sodium intake in England is ∼3.3 g/day(1), with government and scientific advice to reduce intake for cardiovascular health purposes having varying success(2). Eccrine sweat is produced during exercise or exposure to warm environments to maintain body temperature through evaporative cooling. Sweat is primarily water, but also contains appreciable amounts of electrolytes, particularly sodium, meaning sweat sodium losses could reduce daily sodium balance without the need for dietary manipulation. However, the effects of sweat sodium losses on 24-h sodium balance are unclear.

Fourteen active participants (10 males, 4 females; 23±2 years, 45±9 mL/kg/min) completed a preliminary trial and two 24-h randomised, counterbalanced experimental trials. Participants arrived fasted for baseline (0-h) measures (blood/urine samples, blood pressure, nude body mass) followed by breakfast and low-intensity intermittent cycling in the heat (∼36⁰C, ∼50% humidity) to turnover ∼2.5% body mass in sweat (EX), or the same duration of room temperature seated rest (REST). Further blood samples were collected post-EX/REST (1.5-3 h post-baseline). During EX, sweat was collected from 5 sites and water consumed to fully replace sweat losses. During REST, participants drank 100 mL/h. Food intake was individually standardised over the 24-h, with bottled water available ad-libitum. Participants collected all urine produced over the 24-h and returned the following morning to repeat baseline measures fasted (24-h). Sodium balance was estimated over the 24-h using sweat/urine losses and dietary intake. Data were analysed using 2-way ANOVA followed by Shapiro-Wilk and paired t-tests/Wilcoxon signed-rank tests. Data are mean (standard deviation).

Dietary sodium intake was 2.3 (0.3) g and participants lost 2.8 (0.3) % body mass in sweat (containing 2.5 (0.9) g sodium). Sodium balance was lower for EX (-2.0 (1.6) g vs -1.0 (1.6) g; P = 0.022), despite lower 24-h urine sodium losses in EX (1.8 (1.2) g vs 3.3 (1.7) g; P = 0.001). PostEX/REST blood sodium concentration was lower in EX (137.6 (2.3) mmol/L vs 139.9 (1.0) mmol/L; P = 0.002) but did not differ at 0-h (P = 0.906) or 24-h (P = 0.118). There was no difference in plasma volume change (P = 0.423), urine specific gravity (P = 0.495), systolic (P = 0.324) or diastolic (P = 0.274) blood pressure between trials over the 24-h. Body mass change over 24-h was not different between trials (REST +0.25 (1.10) %; EX +0.40 (0.68) %; P = 0.663).

Sweat loss through low-intensity exercise resulted in a lower sodium balance compared to rest. Although urine sodium output reduced with EX, it was not sufficient to offset exercise-induced sodium losses. Despite this, body mass, plasma volume and blood sodium concentration were not different between trials, suggesting sodium may have been lost from non-osmotic sodium stores. This suggests sweat sodium losses could be used to reduce sodium balance, although longer studies are required to confirm this thesis.

Globally, a third of total anthropogenic greenhouse gas emissions (GHGE) are produced by the food system(1). Estimating the carbon footprint of current diets is therefore important to consumers, businesses, and policymakers. With most home-consumed food in the United Kingdom (UK) purchased from supermarkets(2), supermarket purchasing records represent a novel data source that can provide insights into dietary patterns(3). These data are particularly useful in an environmental sustainability context as they provide information on the amounts of foods and beverages purchased, not just the amounts consumed (as in traditional dietary assessments). We estimated GHGE of foods and beverages purchased in Yorkshire and the Humber region of the UK using supermarket transaction data from primary-shopper loyalty cards over 12 months in 2022.

We mapped a UK retailer’s food and beverage products to GHGE (kg CO2-eq/kg) using data on the environmental footprint of food commodities(4), and grouped the products according to the Living Costs and Food Survey (LCFS) categories. The sustainability mapping process was guided by product sales (i.e., prioritising the most sold products and categories) and involved three stages utilising mapping approaches with different complexity, resulting in 98.6% of >28,000 store products being mapped. We estimated total GHGE of each product by multiplying the final mapped GHGE by the product weight (as sold). We then used these product-level GHGE estimations (kg CO2-eq/item) in conjunction with the sales data (number of items sold) to estimate the contribution of each product, and subsequently each LCFS category, to total GHGE from all purchases.

When incorporating sales, the LCFS categories with the highest contributions to total GHGE included ‘beef’ (19.6%), ‘milk’ (9.8%), ‘cheese and curd’ (8.6%), ‘ready meals’ (6.9%), and ‘poultry’ (5.5%). The LCFS categories among the lowest contributors to total GHGE included ‘confectionery products’ (0.2%), ‘pasta products’ (0.4%) and ‘soft drinks’ (0.5%). Although some LCFS categories had higher GHGE per kg for their products, they were sold in smaller quantities, and therefore, their contributions to total GHGE were lower in total. For example, ‘lamb’ was in the top five LCFS categories with the highest GHGE per kg (39.7 kg CO2-eq/kg) but contributed to 1.4.% of total estimated GHGE when incorporating sales information, which was less than ‘bread’ (2.2%) and ‘yoghurt’ (1.7%).

Our results highlight that although some foods might be very GHGE-intensive on a per weight basis, they have a lower overall GHGE impact if they are not frequently purchased in the population. These supermarket sales data are an important resource to understanding and subsequently tackling the environmental impact of the food system. Further research, including other environmental sustainability metrics (e.g., water and land use), is needed to provide a more comprehensive picture of the environmental footprint of foods and beverages purchased by UK consumers.

The production and consumption of food has a significant impact on our environment, with 2030% of consumption impact on the environment relating directly to food and drink(1–3). One method of reducing this is to diversify protein intake e.g. reducing meat consumption in favour of more sustainable products. While the use of plant proteins is to be encouraged, on the island of Ireland this still has challenges(4). There is therefore a need to diversify protein intake on the island of Ireland through products which are both sustainable and local.

Using co-creation methods, this study aimed to understand what consumers want as sustainable and local plant-based products. Specifically, the study focused on oat, wheat, barley, rye, and pea. Co-creation puts consumers at the heart of product development, ensuring their ideas are understood from the beginning, thus leading to greater acceptance and potential for product success. Four workshops plus a follow-up workshop (n=38: 21 female, 17 male, age range 22-80 years old) were held across Belfast and Dublin to understand consumers’ wants for a sustainable and local alternative protein product. Workshops discussed factors influencing food purchasing, current sustainability issues, and strategies to shift to a sustainable diet. Key co-creation tasks included drawing a local and sustainable product based on any (or any combination) of the 5 specified ingredients. Discussions were transcribed and initial findings using content analysis are presented.

For products made by participants through co-creation, pea was a popular ingredient, with the top 3 highest rating products based on pea. Products containing oats and wheat were also popular. Product types varied and included main meals (plant-based burgers, pastas etc.), snacks (crackers, crisps etc.), and drinks (milks and meal replacements). While popular in the main workshops, consumers in the follow-up workshop who were tasked with reviewing the products created in the other workshops, largely rejected pea-based products due to taste. The highest rated products were a bolognese product made with pea and barley, porridge oats, and wheat and barley pasta.

These findings corroborate wider research findings that taste is vital in new product development. Basic products based on similar products already on the market ranked high, in line with findings that familiarity is a key driver of acceptance of alternative proteins. Future research should use these findings to gauge the popularity and acceptance of these products at a wider level.

Dietary guidelines have emerged as a key tool with the potential to inform the transformation of food systems not only towards better nutrition but also towards sustainability(1). In the last few years, some countries have integrated different aspects of sustainability into dietary guidelines. However, there is lack of clarity on what this means or on how countries go about this integration. While there are multiple suggested approaches(2)(3), there is no agreed methodology on how to do it.The aim was to investigate countries’ conceptual understanding and practices for integrating sustainability into the dietary guidelines’ development process.

Using the FAO/WHO sustainable healthy diets guiding principles(4) as a conceptual framework, FAO surveyed the 27 countries that had reported, into the FAO online repository, integrating at least one aspect of sustainability. The responses were coded, and common themes identified by two different researchers and reviewed by a third. The statistical methods used for analysis consisted of means and frequency distributions.

So far, 16 countries have responded to the survey (59% response rate), however, among these, 3 skipped most of the questions (48% effective response rate). Preliminary results show that, for environmental sustainability, greenhouse gas emissions (GHGE) (54%) and food losses and waste (FLW) (54%) were the most common aspects included. For sociocultural sustainability, the most common aspects were local food culture (92%), followed by consumption patterns (85%) and local culinary practices (77%). Affordability was included by 61.5% of respondents. Some methods used by countries to integrate these different aspects included consideration of additional evidence and including additional data when performing linear programming for optimizing diets. Methods varied significantly among countries, the need for additional guidance is evident.

These results reaffirmed the need for guidance that was expressed in a 2018 survey (FAO, forthcoming) on how to successfully integrate sustainability considerations into dietary guidelines. FAO is introducing a new methodology to develop, implement and use dietary guidelines with a food systems approach. Developed with inputs from multiple experts and stakeholders, it provides “step-by-step” guidance to countries on integrating the different aspects of sustainability across environmental, economic, and social dimensions. Several countries have already started using the Food systems-based dietary guidelines (FSBDG) methodology.(5)

Life Cycle Assessment (LCA) databases allow for the environmental impacts of food production and consumption to be quantified, thereby informing sustainable dietary choices(1). In the foodservice sector, LCA data is considered key to assessing environmental performance, accelerating sustainable practices, reducing impacts, and supporting sustainability managers in decision-making processes(2). As nutrition research increasingly emphasises the importance of considering sustainability in dietary patterns(3), developing guidelines for the food service sector and increasing understanding around LCA’s are key to the transition towards sustainable practices. Nutritics developed 'Foodprint’ a carbon and water grading system using data from LCA’s(4). The aim of this study was to analyse carbon and water Foodprint values, and to assess whether results were consistent across different LCA databases.

This study provides a quantitative analysis of data points on 6,614 foods across 11 open-access, peer-reviewed LCA databases. Analysis was conducted to examine the relationship between the carbon and water footprint values for foods and 13 food categories, accounting for differences in country of production (CP) and LCA databases. Foods were assigned a Foodprint carbon (A to E) and water grade (1 to 10) using Nutritics software. Descriptive statistics including univariate analysis of variance (ANOVA) were used to assess the relationship between CP and LCA database when analysing the carbon and water footprints of foods. Scheffe Post-hoc tests were used to identify specific differences between groups when results were significant. Statistical analysis was conducted using Microsoft Excel 2019 and IBM Statistical Package for Social Science Version 28 (SPSS).

LCA data was available for 6,614 foods across 14 master categories and 160 regional categories.

87% of items had carbon footprint values (n 5,755) and 23% had water footprint values (n 1,522). Significant differences were observed between food categories in terms of their carbon and water footprints (P <.001). There was no significant difference between LCA databases for the carbon and water footprint of food categories (P >.001). The category ‘Animal Products’ had the highest carbon footprint (μ 15.23 co2eq/kg) and the ‘Cereals and Grain’ category had the highest water footprint (μ 16247.37L/kg). Across all LCA databases, the highest variation in carbon grades was seen for ‘Potatoes’, ‘Soups’, ‘Cakes & Desserts’, ‘Vegetables-General’ and ‘Grains’, and the least variation was seen for ‘Creams - Dairy’ and ‘Lamb’.

The findings suggest that the LCA databases provide consistent results on the carbon and water footprint of foods, and that certain food categories have the highest environmental impact regardless of the LCA database selected. Further research should analyse additional LCA databases that are not open-access, and assess the impact of using primary level product data on outcomes. Additional environmental impacts should also be assessed.

Increasing food insecurity (FI) in the UK has led to increased food bank usage(1). This underrepresents true levels of need, since many with FI utilise alternative coping strategies(2). Food banks are designed to provide emergency food for a limited time, requiring referral with proof of need. They have been critiqued for this and their limited food choices(3), which add to the stigma experienced by many clients(4). Their nutritional quality has also been criticised(3). The UN Sustainable Development Goals (SDG) require action to address socioeconomic drivers of inequity. Several are nutrition-related including SDG2 (zero hunger) and SDG12 (responsible production and consumption)(5). Part of SDG12 aims to halve per capita levels of food waste by 2030(5). Surplus food is often used to feed those with FI through community support schemes like social supermarkets, alternatives to food banks. This study evaluated social supermarkets to identify client experiences and perceptions of surplus food, food waste and stigma.

Bespoke questionnaires were administered in two social supermarkets in Sussex on three site visits (n = 111). Additional optional telephone interviews (n = 25) were conducted. Ethics approval was obtained from Kingston University London. Of particular interest were client views on quality and choice of food available, and implications of this for SDG12. Thematic analysis of qualitative data was carried out to identify key themes, while quantitative data were statistically analysed to explore impact of demographics using Kruskal Wallis tests with posthoc Dunn’s and Bonferroni correction.

Of particular interest were client views on the quality and choice of food available, and the implications of this for SDG 12. The majority (n = 102; 91.9%) agreed or strongly agreed that choosing what they ate rather than being given no choice mattered to them, while 76.6% (n = 85) agreed or strongly agreed that the social supermarket helped them to reduce food waste. Interviews revealed these were linked, and the impact on food waste was not solely due to the use of surplus food but to offering food choice with clients choosing what they and their families liked and would eat; being given no choice increased the likelihood of foods being wasted.

[Social supermarket client quote] ‘I think [choice] is important, I hate, absolutely hate waste, I don’t agree with it, I don’t agree with throwing things away that you could eat. And if someone made that choice for you, you might not be able to eat it and want to eat it’.

Food choice therefore increased client agency, reducing the potential for stigma and trauma. Using surplus food to feed those dealing with FI is problematic. Nonetheless, offering food choice represents a more client dignified experience with potential to reduce food waste, thereby arguably helping to achieve SDG12.