Promotion of sustainable healthy diets requires comprehensive metrics to assess environmental impact of foods consumed1. Existing food systems are failing to meet the needs of current and future generations, by operating outside several planetary boundaries. Promoting healthy diets from sustainable food systems is central to realizing the 2030 Sustainable Development Goals. Standard food composition tables do not include sustainability metrics. The aim of this work was to add UK focussed sustainability metrics to the food composition table used in myfood24.

Greenhouse gas emissions (GHGE), land and water use were added to each food item in the myfood24 UK generic and branded databases. This is recorded as per 100g of product. The values for GHGE2 takes account of factors including production method, land use management, feed used, soil and climate, processing and transport of both the product and aspects of its production e.g., fertiliser and feed. Values were weighted for UK trade statistics to reflect values for the UK food supply. Land use and freshwater withdrawals were also added.

Exploration of the sustainability metrics in the myfood24 database by food category show, as expected, that meat (1.5 kg CO2eq, SD 1.4), fish (1.8 kg CO2eq, SD 1.0) and dairy (1.3 kg CO2eq, SD 0.8) plus dried herbs/spices (1.4 kg CO2eq, SD 1.2) have the highest GHGE per 100g. In the meat category, beef and lamb had GHGE ∼3.8 kg CO2eq with pork and chicken having lower values ∼1.0 kg CO2eq. Plant based protein sources had much lower GHGE per 100g, with pulses at 0.3 CO2eq (SD 0.2) and nuts at 0.2 CO2eq (SD 0.2). Land use was by far the highest per 100g for lamb (63 m2year/day, SD 18) with beef next at 8 m2year/day (SD 4). Chocolate (5 m2year/day, SD 2) was the sixth highest food category for land use. Drinks, vegetables, fruit and potatoes had the lowest land use values. Regarding water use, seafood per 100g had high values at 484l/day (SD 167), followed by nuts (218l/day, SD 172), lamb (171l/day, SD 36) and rice (164l/day SD 42). Drinks, potatoes and breads had the lowest land use values per 100g.

Through addition of sustainability metrics to food and nutrient composition databases we can measure the impact of food intake in relation to both nutrients and sustainability. This linked data will help us to understand how to adapt our diets to be healthier and better for the planet.

Portion sizes have increased substantially over the past several decades and are thought to contribute to rising rates of overweight and obesity.(1) People eat more when provided with larger portions, and over time, consider larger portions as normal.(2) Providing descriptive labeling and visual cues can be helpful in guiding consumers to appropriate portion selection.(3) Globally, few countries regulate servings sizes for packaged foods. Instead, Nutrition Facts are reported per 100g or 100mL, and/or per amount declared by the manufacturer. These variations lead to inconsistencies in on-pack portion sizes and may cause consumer confusion.(4) Our objective was to develop a methodology to establish globally relevant portion size recommendations for both nutrient-dense and discretionary foods that could be implemented in countries where permitted.

A stepwise and systematic approach incorporated values from regulated serving sizes (n = 10), portion recommendations from food-based dietary guidelines (FBDG; n = 90, aggregated into 6 regions), and food consumption data from Europe (n = 24 countries) and Australia for a total of 18 possible data inputs. These inputs were used to derive Global Portion Values (GPVs) as the median of all values for 50 food and beverage categories including both nutrient-dense and discretionary foods. To better understand the consistency of input values, 25th and 75th percentiles, and dispersion of input values, assessed as percent of median absolute deviations (MAD)/median, were calculated.

GPVs were calculated for milk and dairy (n = 6 food groups), protein foods (n = 5), mixed dishes (n = 5), grains (n = 7), fruits and vegetables (n = 5), snacks and sweets (n = 11), sauces and condiments (n = 5), fats, oils and sugars (n = 4) and beverages (n = 2). The number of inputs for each portion value ranged from 6 (Appetizers/hors d’oeuvres) to 18 (juices). Only 5 of 50 food groups had fewer than 10 inputs;

21 had ≥15. Dispersion ranged from 0-33%; 88% of GPVs were considered “consistent” (dispersion

<25%) and 8 categories had 0% variation, indicating high consistency across all inputs. Example

GPVs for nutrient-dense foods include: 240mL for milk (16 inputs, 8% dispersion); 30g for cheese (17 inputs, 0% dispersion); 90g for main dishes (meat, poultry, fish) without sauce (16 inputs, 13% dispersion); 50g for bread and rolls (17 inputs, 20% dispersion); 130g for canned vegetables (10 inputs, 2% dispersion). Example GPVs for discretionary foods include: 30g for chocolate (15 inputs, 17% dispersion); 30g for potato chips and crisps (12 inputs, 17% dispersion); and 30mL for salad dressing (13 inputs, 0% dispersion).

This novel method incorporating regulated serving sizes, portions from FBDGs and actual intakes can be used to derive portion recommendations for commonly consumed foods and beverages. If adopted, these values could improve consistency in portion labeling in countries where they are permitted and therefore guide consumers to more appropriate portions.

Nutrition research relies on food databases which are extensively used in dietary surveys, clinical practice, research, and policy development (1). Online data volume is expected to increase up to 180 zettabytes by 2025, due to a proliferation of internet-connected devices, the growth of social media platforms, and a digital transformation of industries (2). Webscraping, a method to extract data from websites, has been previously used in Ireland to evaluate online retailer information as a potential source for monitoring food reformulation efforts in the Irish retail market (3). This study aims to outline a process for, and evaluate the use of, webscraping on online supermarket websites to increase data availability to researchers.

An online supermarket website was selected to trial the new process. Octoparse software version 8 was downloaded. 12 data fields of interest were identified; cost, lifestyle, net weight, Directions for use, Storage instructions, Nutrition information, Front of pack information, legal name, brand name, manufacturer, ingredients, and allergy advice. A process was defined for data web scraping in four main steps; 1) collection of category level URL’s, 2) collection of product level URL’s, 3) collection of data at product level within defined fields and 4) data cleaning and re-structuring. A workflow was created in Octoparse for steps i - iii and step iv was completed using Excel version 16.69.1.

83 category level page links were generated and entered into Octoparse software. Webscraping was completed on 3,095 product level URLs. Data on 1,450 products (47%) were successfully scraped as they had data within the 12 defined data fields. A new dataset was created for the 1,450 products with data fields including information on nutrition (energy, fat, of which saturates, carbohydrate, of which sugars, fibre, protein and salt), costs per serving and per kg, lifestyle factors (e.g. whether a product was vegetarian or vegan), ingredient lists and allergy advice. 637 products (44%) were found to have vegetarian/vegan claims. Micronutrient level data was limited.

An increased availability of online data presents an opportunity for the development of new and more systematically updated datasets, and may increase the availability of information on branded products. Webscraping enables researchers to create new databases, and systematically update datasets, with less resources. This study enhances the availability of data and may enable researchers to explore new avenues for understanding food environments. Future research should test the process on additional websites to increase coverage of the Irish retail market and across different regions, identify sources with more in-depth nutritional data, and evaluate use case in mobile applications. Web scraping offers a promising tool for advancing research in food science and nutrition, and providing access to diverse datasets for research and innovation that change with the times.

The previous National Adult Nutrition Survey (NANS) (2008-10) in Ireland collected dietary data using a 4-day weighed food record(1), however, the more recent NANS II (2020-21) used 2x24-hour dietary recalls as per EU guidance(2) (collected by telephone due to the Covid-19 pandemic social distancing guidelines). The aim of this study was to investigate the relative validity of two telephone 24-hour dietary recalls against a 4-day weighed food record to estimate energy, macronutrients, dietary fibre and salt intakes in a convenience sample of adults to ascertain comparability between the two methods.

A total of 40 participants (19-64 years; 55% female) visited Munster Technological University on four occasions as part of this study. Participants were equally randomised (to complete the food record first followed by the dietary recalls or to complete one dietary recall first, then the food record followed by the 2nd dietary recall (corresponding to the last food record day)). Participants were trained in completing the food record (with researcher visits on day 2/3 and upon completion to review the record/check for completeness). The researcher-led 24-hour dietary recalls were conducted via telephone (at least 7 days apart) (photographic food atlas provided to participants in advance). For both methods, a high level of researcher interaction was employed with detailed dietary data collected at brand level for updating of food composition tables. UK and Irish food composition tables were used to estimate energy and nutrient intakes (food sources only) and mean daily intakes of energy, macronutrients, total sugars, saturated fat, dietary fibre and salt (g, % total energy (%TE), g/10MJ) were estimated from both methods. Differences between methods were assessed using; mean percent difference (calculated as ((mean food record-mean 24-hour recall)/mean food record)*100), paired sample t-tests (to examine differences between mean intakes), Pearson coefficient analyses (to investigate the strength and direction of associations) and cross-classification tertile analysis (nutrient-specific; to quantify the level of agreement between the categorisation of estimates)(3).

The mean percent difference between methods was acceptable (1-10% difference) for all nutrients except total sugars in both grams (13% difference) and %TE (11% difference). Paired-samples t-tests showed no significant difference between methods. Correlations ranged from 0.53−0.86 (good) for energy and nutrients, except dietary fibre (0.48: acceptable) (p<0.001). Fifty to eighty percent of participants were classified in the ‘exact agreement’ category of intake by cross-classification with 90-100% of participants classified in the ‘exact agreement/adjacent category’.

These findings suggest that two 24-hour telephone dietary recalls may be comparable with a 4-day weighed food record for the estimation of energy, macronutrients, dietary fibre and salt intakes in adults. The methodologies used for both methods (high researcher involvement, brand level data, matching food composition databases) are important for accuracy and their similarities may have improved comparability.

Responses to the Scottish Government commitment to Net Zero(1) will increase the demand for land from multiple sectors in Scotland and potentially take land out of food production. Choices about where and what foods are produced is important for nutritional security, but has rippling consequences for land use, rural populations and across the food system. To support choices about where and what might be produced, we present an estimate of the nutritional value of agricultural commodities produced in Scotland.

Building on a Scottish Government-built model, annual agricultural census data were used to identify commodities for human consumption, which were matched to the minimally processed foods from each commodity. We focused on the value of the least processed form of each commodity, before food processing and ingredients from elsewhere are incorporated. For example, wholewheat flour and hulled barley. Nutrient data for each food were drawn from the UK Composition of Foods Integrated Dataset(2) and the energy and 27 macro and micronutrients were extracted for each food item. Using average yield and production data, the supply of nutrients was estimated.

Cereals could provide many nutrients, but are mostly used for non-food products (approximately 1% of barley and 12.5% of wheat are for human consumption(3)) so their realised contribution is attenuated. Vegetables are an important source of nutrients despite relatively little hectarage, however, their contribution to the nutrient supply is largely driven by large yields of potato and carrot (particularly for vitamin A). Given the quantity produced, milk is the largest source of nutrients, but livestock meat, which uses a significant proportion of agricultural land (including fodder crops, animal feed and grazing) has a disproportionately small contribution to nutrient supply. However, recognising nutrients vary between products which needs to be considered. Energy (71% of population needs), fibre (64.1%), iron (68.5%), selenium (59.7%), niacin (90.5%) and vitamins D (21.1%) and E (55.8%) all have a low supply from Scottish land.

These results are based on a nutrient supply from production of commodities on the land in Scotland, and the supply from primary production is not always what consumers have access to and the supply of nutrients often changes in food processing along the whole food chain. The supply of nutrients for human consumption is not only from domestic production and about half of the diet in Scotland is from imported foods (especially fruit and vegetables)(4). However, the aim of this study was to estimate the potential of supply from current agricultural production. Understanding the potential and realised nutrient supply from domestic agricultural production helps to evidence a discussion about how agriculture is valued, the opportunities to reimagine food production to maximise the supply of nutrients across Scotland and consider uses of land.

The current environmental, climate and health challenges require critical transitions to diets and food production systems that are more sustainable, in turn providing diets that are adequate nutrition, affordable and environmentally friendly. Recent studies have identified cultural acceptability as an important dimension in sustainable diets(1). Mathematical optimization models have been developed to deal with the complexities of all the dimensions, yet diet acceptability has had limited successful integration into these models(2). This systematic review explored two research questions in the context of dietary optimisation studies; how is acceptability defined and operationalised?; how does including acceptability impact dietary optimisation solutions?

A hybrid search strategy was implemented. The first used the PRISMA guidelines to conduct a systematic search on two electronic databases (PubMed, Embase) for articles published between January 2013 and April 2024. Search terms were developed through preliminary readings and included: diet OR diets OR dietary AND modelling OR modeling OR optimisation OR optimization OR optimize OR optimize OR linear programming AND acceptabl*. Articles in English optimising acceptable diets for adults (18+) were included. The second used the snowball method for identifying relevant articles from previous searches(3). Backward snowballing was conducted by identifying references from the initial set and forward snowballing was conducted through Web of Science in June 2023.

Fifty-one studies fulfilled the inclusion criteria. European countries had the largest representation (n=41; 20 from France, 7 from The Netherlands); 43 studies took a population-based modelling approach, 7 on individual-based modelling and 1 study used both approaches. The review identified 12 modelling approaches, where linear programming was most frequently used (n=26), followed by non-linear programming (n=7) and quadratic (n=6). The majority of studies that optimised for acceptability used the minimal deviation from observed diet as the objective function (n=32). Baseline dietary data for observed diets were primarily from National surveys (n=36), followed by local surveys (n=5), however, 25 studies used data that was 8 – 16 years older than the publication date. Majority of studies included at least one acceptability constraint (n=45), ranging from setting boundaries on certain foods (n=34), removal of certain foods/food groups (n=12), limiting deviation (n=15).

The full analysis of the studies is ongoing; however the current results highlight the varying methods used to operationalising ‘acceptable’ diets in diet optimisation literature. A conceptual framework for integrating acceptability into diet optimisation studies is currently under development, aiming to highlight the various ways in which ‘acceptability’ is operationalised through the modelling process from data inputs, models chosen to validation of the solutions. It is anticipated that this work will highlight new opportunities for further modelling for acceptable diets.

Food-Based Dietary Guidelines (FBDGs) are valuable tools for providing dietary recommendations to different population groups across the globe(1). However, while the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have issued guidelines to support the development of FBDGs(2), a lack of consistency persists in how these are applied by individual countries in their derivation approach and monitoring efforts(3,4). This review compares the methodologies used by public health bodies to develop FBDGs.

Documents describing FBDGs and their development were obtained via the FAO online repository of FBDGs, and information could be found directly from the FBDG or from their joint scientific report. A spreadsheet was created to report details on the approaches used to derive dietary guidance for the general adult population, with a focus on the type and specificities of the data used, when applicable (characteristics of the study population, food intake assessment methodology, analysed consumption patterns, and nutritional requirements inputted if diet modelling was applied). General information such as the year of issue and stakeholders involved in the elaboration of the guidelines was also retrieved.

A total of 96 FBDGs were accessed and translated into English for analysis: 11 in Africa, 16 in Asia, 34 in Europe, 29 in Latin America and the Caribbean, 4 in the Near East, and 2 in North America, published on average in 2014. Of these, 60 FBDGs (63%) were developed based on scientific consensus, 43 (45%) mentioned a review of current evidence on the associations between dietary patterns and health outcomes, 26 (27%) derived the recommendations according to energy and/or nutritional requirements, and 15 (16%) used a statistical/mathematical optimisation method to develop quantitative guidance. 10 FBDGs (10%) did not provide any information on the rationale used to derive the values.

The general lack of FBDG revision using up-to-date evidence as well as the low use of typical consumption resources and specifically of national intake data represents a limitation to the development of relevant guidelines for food consumption. Ultimately, although consideration of local cultural practices is necessary, this study highlights the need for harmonisation of strategies to enhance the accuracy and therefore the effectiveness of FBDGs in promoting healthier eating habits.

Retrospective studies highlight the negative effect of increased consumption of ultra-processed foods on the Crohn’s disease (CD) risk(1), however studies investigating their consumption during the disease course are lacking. The aim of the present study was to assess the consumption of ultraprocessed foods and its association with diet’s quality and clinical outcomes in CD.

Dietary intake and habits were assessed through two non-consecutive 24-hour recalls and a food frequency questionnaire, respectively. Diet’s quality was assessed through the MedDietScore (range 0-55, higher values indicate higher adherence to the Mediterranean dietary pattern(2,3) and CVD score (range 0-11, higher values indicate higher adherence to dietary guidelines for the prevention of cardiovascular disease(4). NOVA classification was used to estimate the intake of ultra-processed (NOVA 4) foods(5). Follow-up data were collected at 6, 12 and 24 months [need for intensification/change of biologic agent, start of biologic agent/corticosteroids, disease activity, overall adverse clinical outcome (need for surgery, change of medication, start of biologic agent, administration of corticosteroids, need for hospitalization, cancer)].

250 adults [54.8% males, aged 41.2 ± 14.1 years, 26.9% obesity] were evaluated. The percentage of NOVA 4 in the daily energy intake was 25.7% (16.8, 41.8%). Higher consumption (4th quartile) of NOVA 4 was associated with higher energy (p = 0.033), protein (p = 0.023) and carbohydrates (p = 0.028) intake; lower MUFA intake (p = 0.001), fruit consumption (p = 0.007) and CVD score (p = 0.031); and higher consumption of red meat (p = 0.001), sweets (p = 0.009) and soft drinks (p<0.001), compared to the lowest consumption (1st-3rd quartile). No differences were observed between higher NOVA 4 consumption and disease outcomes, after adjustment for age, sex, disease location, disease activity and energy intake at 6, 12 and 24 months.

Consumption of ultra-processed foods had a median contribution to about ¼ of total daily energy intake in this sample of people with CD, which is almost half of that reported in young adults in Greece(6) or the general population in UK, USA and various countries in Europe(7,8). Although higher consumption of ultra-processed foods was associated with lower diet’s quality, it was not associated with adverse clinical outcomes at 6, 12 and 24 months of follow-up.

Over consumption of sugar-sweetened beverages (SSBs) is associated with an increased risk of weight gain and dietary related noncommunicable diseases.(1) Consumption of energy drinks (EDs) by children and adolescents is linked to poor health and social outcomes.(2) To address high sugar content in beverages in Ireland, the Sugar Sweetened Drinks Tax (SSDT) was introduced in 2018 and applies to SSBs, including EDs, with a sugar content of 5 g/100 ml or more.(3) SSBs and EDs are also prioritised for sugar reduction in the Irish reformulation strategy.(4)

The aim of this study was to examine the mean analysed sugar (g) content of carbonated SSBs and EDs on the Irish market in 2023 against the Irish SSDT differential rate thresholds. A secondary aim was to determine a 2023 benchmark for the mean labelled caffeine (mg) content of EDs.

A convenience sample of SSBs (n = 67) and EDs (n = 28) were collected from Dublin-based supermarkets in 2023. Samples were sent to the Public Analyst Laboratory, Galway for sugar analysis, using high–performance anion-exchange chromatography/pulsed amperometric detection. The mean, standard deviation (SD), minimum and maximum (min-max) analysed sugar (g) per 100 ml and per suggested serving size were determined and assessed against the SSDT lower rate of 5–7.99 g/100 ml and upper rate of >8 g/100 ml. The mean, SD and min-max labelled caffeine (mg) content per serving of EDs containing caffeine (n = 18) was determined. Statistical analysis was completed using RStudio v4.3.0.

The mean analysed sugar (g) of SSBs (n = 67) and EDs (n = 28) was 4.48 g/100 ml (SD 1.53; min-max 1.6 g–10.7 g) and 6.56 g/100 ml (SD 3.31; min-max 1.5 g–14 g), respectively. In SSBs (n = 54) and EDs (n = 22) that provided a suggested serving size, the mean analysed sugar (g) was 11.17 g per serving (SD 3.75; min-max 4 g–26.75 g) and 25.93 g per serving (SD 18.17; min-max 9.75 g–70 g), respectively. In this sample 31% (n = 21) of SSBs and 50% (n = 14) of EDs had a sugar (g) content above the taxable rate. Of these, 10% (n = 2) of SSBs and 64% (n = 9) of EDs were above the SSDT upper taxable rate. Caffeine containing EDs (n = 18) had a mean labelled caffeine (mg) content of 129.17 mg per serving (SD 39.38; min-max 70 mg–160 mg).

The majority of carbonated SSBs in this sample were below the SSDT lower differential threshold.

However, the majority of EDs had a high sugar content and were liable for SSDT at the higher rate. These findings agree with a 2019 study and show EDs remain high in sugar and caffeine.(5) Given their association with poor health outcomes in children and adolescents, EDs on the Irish market require additional reformulation to meet sugar reduction targets.(2)

Foods for Specific Groups (FSGs) are a category of products for vulnerable groups including “processed cereal-based foods and baby foods” (PCFBF); “food for special medical purposes” (FSMPs); “infant formula” (IF) and “follow-on-formula” (FOF) as per Regulation (EU) No 609/2013(1). Specific labelling and compositional requirements are set out in the legislation for each of these categories of foods. The Food Safety Authority of Ireland (FSAI) ensures the enforcement of these regulations through service contracts with official agencies including the Health Service Executive (HSE) and the Department of Agriculture, Food and the Marine (DAFM)(2). The aims of this study were to: (1) Identify the categories and quantities of FSGs tested by official agencies in 2022 and (2) Investigate the compositional compliance of products tested.

FSG products were analysed by Official Laboratories (OLs) using accredited methods for potassium, selenium, iodine, zinc, manganese, magnesium, molybdenum, phosphorus, calcium, folic acid, sodium, iron, chromium, vitamin B2 and vitamin B1. Both the measure of uncertainty (MoU) and limit of quantification (LOQ) values were reported. Data was extracted from FSAI’s National Food Safety Surveillance database. Samples were categorised as IF, FOF, PCFBF or FSMPs as per the legislation. FSG products not available for sale in Ireland were excluded. Nutrient concentrations were assessed against the limits permitted in legislation.

Of the total FSG products tested (n92) in 2022, nearly two-thirds (n64) were produced for the Irish market, with the remainder (n28) produced for export. The majority (n51) of Irish products were sampled by the HSE including IF (n10), FOF (n8) PCFBF (n7) and FSMPs (n26). The remaining Irish products (n13) were sampled by DAFM - IF (n6), FOF (n6), and FSMPs (n1). The majority of PCFBF (n6), IF (n14), FOF (n13) tested were deemed compliant, while only 44% (n12) of FSMPs sampled were compliant with the legislation. Possible non-compliance of FSMPs was due to high levels of selenium, chromium, and molybdenum. Possible non-compliance of FOF and IF was due to high levels of selenium. PCFBF possible non-compliance was due to high levels of potassium. However, the analytical MoU values for the nutrients ranged from 0.04 % to 44% which makes judgement of compliance difficult in some instances.

This study gives an overview of FSG products tested by official agencies including their compliance with compositional regulations. Overall, compositional compliance across FSG products is high. However, possible non- compliances were identified due to the wide range of MoUs and their overlap with some permitted limits for certain nutrients. Another issue identified is that some LOQs were higher than the maximum permitted level in legislation. Future work for the FSAI will involve working with the OLs to accredit more sensitive methods, thus facilitating better official controls.

Overweight and obesity are fast-growing risk to health. Its occurrence and prevalence are positively correlated to oxidative stress and inflammation. Saliva, as a crucial biological fluid, contains numerous redox biomarkers related to overweight and obesity(1) and is consistent with the corresponding biomarkers in blood(2). The prebiotics have been found to regulate the energy metabolism and reduce the severity of obesity. Their influences on salivary redox homeostasis, however, remain unclear. This study set out to investigate the changes in salivary redox biomarkers of overweight/obese Chinese adults in response to prebiotic intervention.

In total 102 overweight and obese adults (BMI ≥ 26.5, male: female=48:54) were recruited and randomly assigned to intervention group and placebo control. The intervention group received a prebiotics cocktail (10 g per serving, containing 3.6 g of inulin, 3.6 g of resistant dextrin, 0.8 g of oat fiber, 0.8 g of psyllium husk), while the control group received a placebo, 3 times per day for three months. Their saliva samples before and after intervention were collected by natural flow method and quantified for the salivary flow rate, total protein content, and salivary redox biomarkers, namely ferric-reducing antioxidant power (FRAP), thiol, uric acid, malondialdehyde, glutathione (GSH) levels, and superoxide dismutase (SOD) enzyme activity. There are 32 participants has completed the intervention while the other 70 participants are still ongoing.

The data collected to date showed an average weight reduction of 5.37 kg in the intervention group and 0.72 kg in the placebo control, with a significantly different BMI (p < 0.05). The intervention group showed significant decreases in salivary uric acid and malondialdehyde (p < 0.05), and significant increases in FRAP, GSH levels, and SOD enzyme activity (p < 0.05), while no significant differences were found among other biomarkers. It is worth noting that the salivary flow rate increased slightly while gaining the weight loss, although not significantly. Upon completion of the study, the salivary attributes will be correlated with gut microbiome profile to interpret the link between redox homeostasis in body fluids and prebiotics-caused gut microbial alternation.

This study provides new insights in the redox biomarkers of overweight or obese adults, particularly in response to the prebiotic intervention and the subsequent weight loss. It may facilitate the establishment of noninvasive methods for determination of the redox biomarkers of obese patients and evaluation of dietary intervention.

Inflammatory bowel disease (IBD) is chronic relapsing condition that affects 6.8 million people worldwide and unfortunately there is no cure(1). Treatment, typically via anti-inflammatory medications, aims to induce remission and for many they are effective but for some they can lead to unpleasant side effects(2,3). Anti-inflammatory nutraceuticals such as curcumin have, in recent years, shown potential for the treatment of IBD, however, there are limitations for its use including poor solubility and inadequate concentrations at target tissues(4–6).Targeted delivery systems have the potential to reduce drug side effects and overcome some of the challenges for nutraceuticals. Hydrogels are a type of delivery system that can be easily tuned to target specific tissues, but there are challenges incorporating active ingredients such as curcumin. Therefore, microspheres can help overcome some challenges including solubility issues and act as a carrier for drugs and nutraceuticals within the hydrogel. Hence, the aim of the current study was to incorporate curcumin and dexamethasone loaded microspheres into a hydrogel that can target the specific features of IBD.

An emulsion solvent evaporation technique was utilised to entrap dexamethasone (0.4wt%) and curcumin (0.4wt%) in polylactic acid-polyethylene glycol microspheres. Subsequently, 100 mg (0.5wt%) of each (dexamethasone and curcumin microspheres) were incorporated into hydrogels which were synthesised using polyethylene glycol dimethacrylate (PEGDMA), acrylic acid, water and a photoinitiator, via UV photopolymerisation. Encapsulation of dexamethasone and curcumin and their release from microspheres were determined via UV spectroscopy. Characterisation tests including swelling studies in pH buffers 2.2 and 6.8 and ionic charge studies in positively methylene blue in both pH 2.2 and 6,8, were carried out to determine the hydrogels-co-microspheres ability to target specific features of IBD. Statistical analysis (paired T-Test) was carried out using OriginLab.

Encapsulation studies showed that on average 29% of the dexamethasone and 92% of the curcumin were successfully encapsulated into the microspheres, however the subsequent release measured over 4 weeks was low with higher release of dexamethasone (17.45% ± 0.09%) compared to curcumin (0.02% ± 0.0007%). Swelling studies demonstrated the equilibrium water content (EWC), the ability of the hydrogel-co-microsphere to uptake its surrounding solution, with differences observed in response to changes in pH. In pH 6.8 they had a higher EWC compared to pH 2.2 (EWC=53% ± 0.06% and 43% ± 0.01%, respectively). The ionic charge of the hydrogel-co-microspheres was negative as indicated by uptake of positively charged methylene blue solution, with uptake in pH 6.8 greater than in pH 2.2 (4.7µl ± 0.14 V 3.5µl ± 0.09, respectively p<0.05).

Although further work is required, an advanced delivery system of microspheres encapsulating drugs and nutraceuticals embedded in a hydrogel that can target specific features of IBD has great potential for improving therapeutic efficacy.

Phenylketonuria (PKU) is an inherited rare metabolic disorder that is caused by a lack of the enzyme phenylalanine hydroxylase. One in every 4,545 infants born in Ireland have PKU(1). This condition is managed by a low protein diet and the consumption of nutritional supplements that provide all essential amino-acids. However, the palatability of these supplements is often unpleasant, as they are formulated with pure amino-acids(2). Glycomacropeptide (GMP) is a by-product of cheese making that is naturally low in phenylalanine, while still being a rich source of amino-acids. As it is a natural protein source, it has improved palatability and texture, and is a suitable alternative to aminoacid based supplements(3).

The aim of this study was to evaluate the palatability of a new GMP based protein substitute PKU GMPro Ultra, Lemonade and Vanilla flavours, among a sample of PKU patients, and assess their expected compliance of using this product.

Samples of the study product were available for monadic taste testing at two patient events that took place in December 2023 and March 2024. All PKU patients attending were eligible to take part. The taste test was not blinded, as the patients were aware they were tasting either the lemonade or vanilla flavoured study product. Patients sampled ∼20ml of the study product and then answered a short six-question survey. This included questions on age, gender, the rating of the product out of 5 (5 being the highest and 1 being the lowest) and expected compliance of one serving of the product (180ml). Compliance was measured using a Likert scale. Data was analysed using IBM SPSS v29 to calculate frequencies, mean and standard deviation.

A total of 21 PKU patients taste tested the study samples. The mean age of patients was 17.88 years (SD 12.9), with 67% of participants being aged 16 years or younger. With regards to taste, it was found that 62% (n = 13) of patients rated the product either 4/5 or 5/5, therefore rating the product satisfactory(4). The other 38% (n = 8) rated the product between 1 to 3 out of 5. Patients were also asked how likely it was that they would finish a whole serving of the study product. 67% (n = 14) reported that they were likely to complete one serving of the study product, while 33% (n = 7) stated they were unlikely to finish a whole serving.

In this sample of PKU patients, the majority found the new GMP based protein substitute to be palatable. These substitutes have been shown to be highly palatable, safe and acceptable alternatives to amino-acid based protein substitutes, which may improve dietary compliance(5). It is important that patients have a wide choice of protein substitutes, which are convenient, flexible and avoid taste-fatigue.

Approximately 60% of older adults living in residential care live with dysphagia (difficulty chewing and swallowing)(1) and require texture modified foods (TMF). Despite the International Dysphagia Diet Standardisation Initiative (IDDSI), foods are often prepared with variation in texture, flavour, and consistency leading to further swallowing difficulties and safety concerns(2). Nutritional quality of food is detrimentally impacted by modifying texture of food due to overcooking and addition of liquid to adhere to guidelines leading to malnutrition risk.

Specially prepared, sensory rich, nutrient enhanced TMF could positively impact nutritional status and wellbeing of those living with dysphagia (Balesteros-Pomar et al. 2020). A novel food intervention programme (NFIP) (Dysphameal™) has been developed using food technology solutions to thicken food using proteins. Zanini et al.(3) evaluated this novel food intervention and identified positive clinical outcomes in Italy, but to date no work has evaluated this product from a sensory and food experience perspective. This qualitative pilot study aimed to understand the sensory appeal, and acceptance of the novel food intervention programme (NFIP) for older adults living with dysphagia.

Carers (n=9, aged 30-60 years) were recruited independently of the workplace; with the condition they had or were currently supporting older adults living with dysphagia. Additionally, healthy, independent, older adults (n=9, aged 65 years and over) were recruited to represent comparable sensory aptitude to a similar age group living with dysphagia. Samples (n =6 flavours) of selected NFIP were available for participants to taste during semi structured interviews. Interviews were recorded and transcribed. Data collection and analysis used Braun and Clark’s(4) six stage thematic analysis until data saturation had been reached.

Three themes arose to understand sensory appeal, and acceptance of the NFIP:

Negative sensory experience comprised of taste (bland, lack of seasoning, after-taste), texture (starchy, comparable to wallpaper paste, dependent on serving temperature), smell and visual appearance, primarily colour.

Performance of the products included acceptability, meeting expectations, ingredient suggestions to improve sensory characteristic especially flavour.

Acceptability of individual products varied.

The NFIP provides an opportunity to boost nutritional intake and be incorporated as part of a hybrid food delivery service to replace hard to puree, nutritionally dilute foods, especially bland products such as rice and pasta to serve alongside fresh counterparts and, reduce risk of malnutrition for those living with dysphagia. Opportunities exist to further develop this type of texture modified food product to improve palatability, enhance flavour, and appearance characteristics for those living with dysphagia, through advances in molecular gastronomy, controlling antioxidant activity and loss of volatiles.

Basterma is characterized as fresh non cooked and manufactured under the addition of salt, phosphate, nitrite, ascorbic acid, sugars, and different seasoning(1). Sausages are very common and popular processed meat products manufactured from lower-value trimmed meat to produce a higher-value product(2). Basterma is fermented during the partially drying process under climatic conditions(3,4). Nitrates and nitrites are chemicals that can be found naturally in our food, water and in plant nutrients. Nitrites cause a color reaction in the meat and add an appealing pink color to cooked products(5). Nitrite prevents the growth of a harmful bacterium called Clostridium botulinum and other spoilage bacteria(6). This study was to estimate nitrite and nitrate in basterma and sausage and the effects of yoghurt in lowering the side effect of nitrite and nitrate at heavy consumption of some ready-made meat products.

The ready-made meat products and yoghurt were bought from different supermarkets in Riyadh/KSA. Thirty-five male albino rats, weighing 110 ± 6 g was provided from experimental animal’s center in Medicine collage of KSU in Riyadh. The experimental diet formed from basal diet but basterma and sausage were added to basal diet instead of casein. The nitrite and nitrate contents were determined in experimental readymade-meat products immediately after purchase in triplicate by rapid method of improved accuracy according to Follett and Ratcliff method. Rats fed on basal diet for a week as adaptation period in wire cages under the normal laboratory conditions. Food intake was calculated daily, and the body weight gain was recorded weekly. Collected data are expressed as mean± SE. Statistical analysis was done by using analysis of variance (ANOVA) followed by student’s t-test and P values of 5% and less were significant.

The results of ALT, AST, ALP and γ GT of the experimental rat groups noticed that a non-significant higher in values of AST, AST and γ GT and a non-significant lower in values ALT and ALP compared to rat group which fed on basterma. Rat groups which fed on basterma with yoghurt, sausage with yoghurt, and both basterma and sausage with yoghurt showed a significant decrease in liver enzymes concentration in comparison with rat groups which fed on either basterma or sausage but showed non-significant difference among these groups. Also, results presented a significant decrease in creatinine, urea, and uric acid concentration in comparison with rat groups which fed on either basterma or sausage. Likewise for the results of total protein, albumin, and globulin for the same rat groups.

It can be recommended from this study that heavy meat products consumer should consume yoghurt to lower side effects of meat preservative as nitrite and nitrate.

(Poly)phenol intake has been associated with reduced risk of non-communicable diseases in epidemiological studies1,2. However, there are no dietary assessment tools that have been developed to estimate (poly)phenol intake in the UK. This study aimed to develop a novel food frequency questionnaire (FFQ) to capture dietary (poly)phenol intake in the UK and assess its relative validity by comparison with 7-day diet diaries (7DD) and plasma and urine (poly)phenols metabolites.

The (poly)phenol FFQ was developed based on the EPIC-Norfolk FFQ validated for energy and nutrient intake estimation in the UK population3,4. Food items added to the FFQ based on total (poly)phenols content (≥ 1 mg/serving) and UK consumption. Participants aged 18 ∼ 29 years (n=255) completed the EPIC-Norfolk FFQ and a (poly)phenol FFQ. In a subgroup (n=60), 7DD, spot urine, and fasting plasma samples were collected. An in-house (poly)phenol database was used to estimate (poly)phenol intake from FFQs and 7DD. Plasma and urinary (poly)phenol metabolite levels were analysed using a validated LC-MS method5. The agreements between (poly)phenol intake estimated using the (poly)phenol and EPIC-Norfolk FFQ and 7DDs, as well as plasma and urinary biomarkers, were evaluated by intraclass correlation coefficients (ICC), weighted kappa, quartile classification, and Spearman correlations, and the associations were investigated using linear regression models adjusting for energy intake and multiple testing (FDR < 0.05).

Strong agreements were observed between hydroxycinnamic acids estimated from (poly)phenol FFQ and 7DDs (kappa=0.75), fair agreements were found between 9 (poly)phenol groups, including total (poly)phenol intake (kappa=0.41), while the agreements for the rest of 17 classes and subclasses of (poly)phenols were poor (kappa: 0.07 ∼ 0.39). Strong positive associations were found in 9 (poly)phenols estimated from 7DDs, including dihydroflavonols, flavones, ellagitannins, hydroxyphenylacetic acids, total stilbenes, resveratrol, total other (poly)phenols, tyrosols, and alkylphenols with stdBeta from 0.62 (95% CI: 0.42 ∼ 0.82) to 0.95 (0.86 ∼ 1.00) (FDR p < 0.05). (Poly)phenol FFQs estimated (poly)phenol intake exhibited positive associations with 99 urinary metabolites (stdBeta: 0.27 (0.06 ∼ 0.48) to 0.88 (0.72 ∼ 1.03)) and 25 plasma metabolites (stdBeta:

0.39 (0.17 ∼ 0.62) to 0.83 (0.64 ∼ 1.02)) (FDR p < 0.05). The agreement between (poly)phenol FFQs and the EPIC-Norfolk FFQs was moderate (ICC 0.51 ∼ 0.69) for all (poly)phenol intake after adjusting for energy intake. Compared with the EPIC-Norfolk FFQs estimated (poly)phenol intake, stronger and more agreements and associations were found in (poly)phenol FFQs estimated (poly)phenol with 7DDs and biomarkers.

(Poly)phenols estimated from (poly)phenol FFQ exhibited fair agreements and moderate to strong associations with 7DDs and biomarkers in the target population, indicating the novel questionnaire may be a promising tool to assess (poly)phenol intake. A representative UK population group is warranted for to test the further usability.