Endogenous oestrogens regulate essential functions to include menstrual cycles, energy balance, adipose tissue distribution, pancreatic β-cell function, insulin sensitivity and lipid homeostasis. Oestrogens are a family of hormones which include oestradiol (E2), oestrone (E1) and oestriol (E3). Oestrogens function by binding and activating oestrogen receptors (ERs). Phytoestrogens are plant-derived compounds which exhibit oestrogenic-like activity and can bind to ERs. Phytoestrogens exert potential oestrogenic-like benefits; however, their effects are context-dependent and require cautious consideration regarding generalised health benefits. Xenoestrogens are synthetic compounds which have been determined to disrupt endocrine function through binding to ERs. Xenoestrogens enter the body through various routes and given their chemical structure they can accumulate, posing long-term health risks. Xenoestrogens interfere with endogenous oestrogens and their functions contributing to conditions like cancer, infertility, and metabolic disorders. Understanding the interplay between endogenous and exogenous oestrogens is critical in order to determine their potential health consequences and requires further investigation. This manuscript provides a summary of the role endogenous oestrogens have in regulating metabolic functions. Additionally, we discuss the impact phytoestrogens and synthetic xenoestrogens have on biological systems across various life stages. We highlight their mechanisms of action, potential benefits, risks and discuss the need for further research to bridge gaps in understanding and mitigate exposure-related health risks.

The term ‘chrono-nutrition’ describes the interaction between circadian timing and nutritional intake, as demonstrated by a wealth of animal and human studies(1). This relationship is bidirectional, with post-prandial response varying across the day and meal timing acting as a synchronising signal for some circadian rhythms. In humans, we have demonstrated that meal timing is a strong synchroniser of plasma glucose rhythms(2). Our recent data also suggest that interstitial glucose concentration can anticipate large meals(3). However, little is known about the effects of meal timing on other metabolic pathways. The existence of circadian rhythms in human plasma metabolites(4-6) provides a clear opportunity to address this timely issue. Here, in a controlled laboratory protocol, we tested the hypothesis that the anticipation of large meals is observed in human plasma metabolites.

Twenty-four male participants undertook an 8-day laboratory study, with strict sleep-wake schedules, light-dark schedules, and food intake. For 6 days, participants consumed either hourly small meals throughout the waking period or two large daily meals (7.5 and 14.5 h after wake-up). Isocaloric meals were calculated using the Mifflin St Jeor formula, and contained 55% carbohydrate, 15% protein, 30% fat(2). All participants then undertook a 37-h constant routine. Samples were collected across a 30-h period in the middle of the constant routine. Plasma was collected every 30 minutes for targeted UPLC-MS/MS metabolomics analysis (Absolute p180 Biocrates kit), and saliva was collected hourly for assessment of melatonin onset, a marker of circadian timing. Data were statistically evaluated by cosinor analysis, unpaired t-test, and repeated measures ANOVA.

There was no difference (p >0.05) in melatonin onset between the two groups. Rhythms, as indicated by significant (p < 0.05) cosinor fit, were detected in 64 plasma metabolites (out of 141 detected) in both groups. These metabolites included glucose, triglyceride, cholesterol, plus multiple amino acids, acylcarnitines, phospholipids and sphingolipids. Consistent with previous work, there was a large (c. 7-hour) difference in the phase of plasma glucose between groups, with no significant difference in the phase of plasma triglyceride. Some other metabolites (e.g. histidine and proline) exhibited phase changes like that of glucose, but the phase was mostly unchanged. Glucose, alanine, arginine, citrulline, glutamine, methionine, phenylalanine, met-SO, 3 acylcarnitines and 13 phospholipids exhibited a significant interaction (FDR <0.05 meal-size x time, n=25). Totalcholesterol, asparagine, glutamate, glycine, isoleucine, leucine, ornithine, proline, serine, threonine, tryptophan, tyrosine, kynurenine, SDMA, sarcosine, t4-OH-Pro, taurine, 6 acylcarnitines, 25 phospholipids and SMC18:1 exhibited a significant effect of meal-size and time. A further 8 metabolites had a significant effect of time only. Sixteen metabolites had no significant differences in neither meal size nor time. Our data therefore reveal novel effects of meal timing on multiple metabolite rhythms and average daily concentrations.

Diets and dietary constituents that we consume have a considerable impact on disease risk. Intriguingly these effects may be modulated to some extent by sex. Lack of female representation in nutritional studies as well as a lack of stratification by sex has and continues to limit our understanding of these sex × diet interactions. Here we provide an overview of the current and available literature describing how exposure to certain dietary patterns (Western-style diet, Mediterranean diet, vegetarian/vegan, ketogenic diet) and dietary constituents (dietary fibre, PUFA and plant bioactive) influences disease risk in a sex-specific manner. Interestingly, these sex differences appear to be highly disease-specific. The identification of such sex differences in response to diet stresses the importance of sex stratification in nutritional research.

The UK food system is distorted by inequalities in access, failing the people most in need, yet it should provide access to safe, nutritious affordable food for all citizens. Dietary patterns are associated with socio-demographic characteristics, with high levels of diet-related disease mortality attributed to poor dietary habits. Disadvantaged UK communities face urgent public health challenges, yet are often treated as powerless recipients of dietary and health initiatives. The need for food system transformation has been illustrated within recent UK government policy drivers and research funding. The Food Systems Equality project is a research consortium that aims to ‘co-produce healthy and sustainable food systems for disadvantaged communities’. The project focusses on innovating food products, supply chains and policies, placing communities at the centre of the change. Tackling the above issues requires new ways of working. Creative approaches in food research are known to empower a wider range of individuals to share their ‘lived food experience’ narratives, building relationships and corroborating co-production philosophies, thus promoting social justice, and challenging more traditional positivist/reductionist ‘biomedical’ approaches for nutrition and food studies. This review paper critiques the use of community-centric approaches for food system transformation, focusing on one, a community food researcher model(1) as an exemplar, to highlight their utility in advocating with rather than for less affluent communities. The potential for creative methods to lead to more equitable and lasting solutions for food system transformation is appraised, consolidating the need for community-driven systemic change to foster more progressive and inclusive approaches to strengthen social capital. The paper closes with practice insights and critical considerations offering recommendations for readers, researchers, and practitioners, enabling them to better understand and apply similar approaches.

Good maternal nutrition is vital for positive pregnancy outcomes. However, midwives report a lack of confidence and skills regarding advising pregnant women about diet and weight during antenatal care(1). Research has shown that the delivery of nutrition education sessions for midwives can improve their knowledge and skills(2), but there is no evidence that this leads to a change in practice. The aim of this study was to evaluate a series of nutrition education sessions for student midwives, delivered by a dietitian, to determine if it is likely to lead to a change in practice.

Final year student midwives (n = 33) were recruited during a final taught nutrition session at their university. They were asked to provide free-text feedback on anonymous post-it notes regarding their thoughts and feelings as to whether the taught nutrition sessions were likely to result in a change in their midwifery practice. The comments were collated and analysed thematically.

Three main themes were identified: 1) Nutrition as a priority 2) Personalised Nutrition 3) Sources of information and signposting.

Most students commented that they now viewed maternal nutrition as ‘important’ and intended to prioritise discussions about nutrition in their future practice. They realised that messages needed to be personalised “It has made me aware to tailor advice to different women.” They also appreciated that signposting women to reliable sources of information or other health professionals helped to support ‘evidence-based practice,” and was an important part of their role: “The additional resources and signposts were really helpful.”

The results from this convenience sample of student midwives indicates promising findings that the taught nutrition sessions are likely to result in a positive change in practice. UK antenatal guidelines state that midwives should discuss nutrition, diet, and vitamin supplementation at booking-in appointments(3), but earlier research suggests that this rarely happens(1). Nutrition education which is delivered by a dietitian and focuses on case studies and care pathways, appears to have empowered student midwives to consider incorporating some of this applied knowledge and advice into their practice.

Diet is an important modifiable lifestyle factor for human health, and plant-rich dietary patterns are associated with lower risk of non-communicable diseases in numerous studies. However, objective assessment of plant-rich dietary exposure in nutritional epidemiology studies remains challenging. This study aimed to develop and evaluate metabolic signatures of the most widely used plant-rich dietary patterns using a targeted metabolomics method comprising of 108 plant food metabolites.

A total of 218 healthy participants from the POLYNTAKE cohort were included, aged 51.5 ± 17.7 years, with 24h urine samples measured using ultra-high-performance liquid chromatography–mass spectrometry. The validation dataset employed three sample types to test the robustness of the signature, including 24h urine (ABP cohort, n = 88), plasma (POLYNTAKE cohort, n = 195), and spot urine (TwinsUK cohort, n = 198). Adherence to the plant-rich diet was assessed using a priori plant- rich dietary patterns. A combination of metabolites that evaluates the adherence and metabolic response to a specific diet was identified as metabolic signature. We applied linear regression analysis to select the metabolites significantly associated with dietary patterns (adjusting energy intake), and ridge regression to estimate penalized weights of each candidate metabolite. The correlation between metabolic signature and the dietary pattern was assessed by Spearman analysis (FDR < 0.05).

The metabolic signatures consisting of 42, 22, 35, 15, 33, and 33 predictive metabolites across different subclasses were found to be associated with adherence to Amended Mediterranean Score (A-MED), Original MED (O-MED), Dietary Approaches to Stop Hypertension (DASH), Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND), healthy Plant-based Diet Index (hPDI) and unhealthy PDI (uDPI), respectively. The overlapping and distinct predictive metabolites across six dietary patterns predominantly consisted of phenolic acids (n = 38), including 14 cinnamic acids, 14 hydroxybenzoic acids, seven phenylacetic acids, and three hippuric acids. Six metabolites were included in all signatures, including two lignans: enterolactone-glucuronide, enterolactone-sulfate, and four phenolic acids: cinnamic acid, cinnamic acid-4'-sulfate, 2'- hydroxycinnamic acid, and 4-methoxybenzoic acid-3-sulfate. The established signatures were robustly correlated with dietary patterns in validation dataset (r = 0.13 - 0.40, FDR < 0.05).

We developed and evaluated a set of metabolic signatures that robustly reflected the adherence and metabolic response to plant-rich dietary patterns, suggesting the potential of these signatures to serve as an objective assessment of free-living eating habits.

Dietary guidelines are increasingly promoting plant-based diets, limits on red meat consumption, and plant-based sources of protein for health and environmental reasons(1). It is unclear how the resulting food substitutions associate with insulin resistance, a risk factor for type 2 diabetes. Here, we modelled the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity. We included 783 participants (55% female) from the Childhood Determinants of Adult Health (CDAH) study, a population-based cohort of Australians. In adulthood, diet was assessed at three time points using food frequency questionnaires: CDAH-1 (2004–06), CDAH-2 (2009–11), and CDAH-3 (2017–19). The median follow-up duration was 13 years. The cumulative average intake of each food group was calculated to reflect habitual consumption. Insulin sensitivity (%) was estimated from fasting glucose and insulin concentrations at CDAH-3 (aged 39–49 years) using homeostasis model assessment. Applying the partition model(2), we simulated the replacement of one food group with another by including both in the model simultaneously (e.g., red meat and legumes), along with potential confounders and energy intake. The difference between parameter estimates (i.e., regression coefficients and variances) and their covariance were used to estimate the “substitution” effect. We report the simulated percentage point change in log-transformed insulin sensitivity for a 1 serve/day lower intake of one food group with a 1 serve/day higher intake of another food group. Replacing red meat with a combination of plant-based alternatives was associated with higher insulin sensitivity (β = 0·10, 95% CI 0·04–0·16). Adjustment for waist circumference attenuated this association by 61·4%. On an individual basis, replacing red meat with legumes (β = 0·12, 95% CI 0·02–0·21), nuts and seeds (β = 0·15, 95% CI 0·06–0·23), or whole grains (β = 0·11, 95% CI 0·04–0·17) was likewise associated with higher insulin sensitivity. Point estimates were similar when replacing processed meat with plant-based alternatives, but more uncertain due to wide confidence intervals. Our modelling suggests that habitually replacing red meat, and possibly processed meat, with plant-based alternatives may associate with higher insulin sensitivity, and thus, a lower risk of type 2 diabetes. Abdominal adiposity was identified as a potentially important mediator in this relationship. In relation to insulin sensitivity, our findings support the recommendation to choose plant-based sources of protein at the expense of red meat consumption.

The present paper provides an overview of the approach to developing food-based dietary recommendations in the UK. UK dietary recommendations are based on independent advice from the Scientific Advisory Committee on Nutrition (SACN). SACN's remit includes specific reference to the nutrient content of individual foods and advice on diet as a whole, including the definition of a balanced diet. SACN's approach is set out in its Framework for Evaluating Evidence and its assessments are supported by the data provided by the National Diet and Nutrition Survey. SACN's risk assessments have primarily focused on energy requirements, macro and micronutrients and/or the needs of specific population groups. However, dietary patterns or individual foods and health outcomes have been considered where sufficient evidence is available. An example of this is SACN's risk assessment on carbohydrates and health, which included consideration of evidence on sugar-sweetened beverages and the resulting dietary recommendations on free sugars and sugar-sweetened beverages led to a range of policies to reduce sugar intake in the UK, including the soft drinks industry levy. SACN has also recently published a position statement on processed foods and health. Government dietary advice is encapsulated in the UK's national food model, the Eatwell Guide. The Eatwell Guide shows the proportions in which different food groups should be consumed to have a well-balanced, healthier, more sustainable diet, to help meet nutrient requirements and reduce the risk of chronic disease. Any substantive change to government dietary advice is likely to lead to a review of the national food model.

Obesity is a leading cause of death and disability globally. There is a higher proportion of women living with obesity than men, with differences in prevalence rates between women and men particularly staggering in low- and middle-income countries. The food environments that most people live in have been defined as ‘obesogenic’, characterised by easy access to energy dense, highly palatable foods with poor nutritional value. There is an established need to intervene to change food environments to prevent obesity. However, minimal successes are evident with no country set to meet the WHO goal of reducing obesity prevalence to 2010 numbers by 2025. In this review, we provide a narrative around the sex (biological)- and gender (sociocultural)-related considerations for the relationship between nutrition, interactions with the food environment and obesity risk. We provide an argument that there are gendered responses to food environments that place women at a higher risk of obesity particularly in relation to food industry influences, due to gendered roles and responsibilities in relation to paid and unpaid labour, and due to specific food security threats. This review concludes with hypotheses for addressing the obesity burden in a gender-responsive manner, with a call for gender equity to be a key component of the development, implementation and monitoring of obesity prevention focused policies going forward.

Menopause is a natural developmental phase that all women go through from their early forties to mid-fifties, marking the transition from the reproductive to the non-reproductive years. This is characterised as the permanent cessation of menses due to progressive ovarian failure. Each woman's experience of the menopause is unique. Biopsychosocial changes occur during this time with some symptoms affecting up to 80 % of women and lasting for 4–5 years from the peri- to post-menopause. Reduced oestrogen may predispose some women to health issues following menopause, such as heart disease, diabetes, stroke and cognitive decline. It is vital to understand how to promote health and well-being to reduce the risk of developing chronic conditions in later life. Increased symptoms and concerns about health during the menopausal transition can be cues to action for some women to actively maintain their health. Menopause represents a window of opportunity to promote health, and to support women to make healthier lifestyle choices, part of the National Institute for Clinical Excellence guidelines for menopause management. Identifying appropriate strategies to change behaviour is less clear. Theories of behaviour change can provide frameworks to gain more insight into the facilitators and barriers to behaviour and can inform the researcher on what needs to change. This information can be used to inform the design, content, implementation and evaluation of a lifestyle intervention. This review paper will explore the impact of menopause on health and well-being generally, and the benefits of designing more effective theory-driven behaviour change interventions for menopause.

Optimal gestational weight gain (GWG) during pregnancy is required for healthy foetal growth, however excessive GWG has been linked with adverse effects including increased risk of caesarean delivery and postpartum weight retention(1). Currently no UK GWG guidelines exist, and women are not routinely weighed throughout pregnancy; consequently, women’s understanding of GWG remains poor(2). The aim of this study was to explore factors influencing weight change during and post-pregnancy, plus identify potential opportunities that could help women manage weight during this period.

Women aged 18-45 years-old who had a full-term, singleton, uncomplicated pregnancy within the last 3 years were recruited from mother and toddler groups, advertising on social media platforms and a university-wide email sent to staff and students. 108 eligible women completed the online questionnaire, between April and June 2023, on their experience regarding changes in body weight during and post-pregnancy. Follow on focus groups were then conducted within the same population. 4 focus groups with 2-5 participants per group and a 1-2-1 interview (n = 13 participants) were conducted online between September and October 2023, using a semi-structured topic guide. Discussions ranged between 32 to 90 minutes (average 59 minutes), were audio recorded, transcribed verbatim and thematically analysed(3) using NVivo12 software, with each theme being assigned to one level of the ecological model(4). Ethical approval was granted by Ulster University’s Research Ethics Committee.

Respondents reported in the online questionnaire, they did not receive enough information around weight management during (81.5%) and post-pregnancy (86.1%). Barriers to managing weight during and post-pregnancy were identified at each level of the ecological model. At the intrapersonal level (n = 4 themes), namely: changes in diet (convenience foods/ snacks), priorities (priority on the baby), lack of knowledge (not aware of adverse effects) barriers to physical activity (tired). At the interpersonal level (n = 3 themes), namely: lack of time (parity, working mum), conflicting advice (friends and family), lack of support (lack of support at appointments). At the environment and society level (n = 3 themes), namely: COVID-19 pandemic (amenities closed), location (rural communities), societal expectations. At the institutional and policy level (n = 1 theme), namely: system failing (lack of follow-up care). Potential strategies to help manage weight were also identified, at the intrapersonal level (n = 1 theme), namely: need for further information (components of GWG), interpersonal level (n = 1 theme), namely: support groups. At the environment and society level (n = 1 theme), namely: messaging (realistic expectations), institutional and policy level (n = 2 themes), namely: regular weighing, and further follow-up care.

In conclusion, mothers report receiving insufficient information around weight management, with barriers identified at each level of the ecological model highlighting that support is needed on multiple levels during and post-pregnancy, with potential strategies identified to assist mothers which informs future studies.

This method abstract details the Green School Program, piloted across three schools in maritime Fijian islands, addresses critical issues faced by Fijian and Pacific Island communities. These encompass malnutrition, food security, health hazards, and the urgency of integrating traditional knowledge, governance, and social-ecological systems approaches into creating healthier school environments. Non communicable diseases have emerged as a pervasive concern within Pacific Island communities, creating a challenge for public health systems, driven greatly by dietary habits(1). This complex health landscape underscores the need to safeguard traditional knowledge and agri-food practices and develop neo-traditional approaches to local food systems(2). Furthermore, the Green School Program recognizes the essential role of schools as community hubs, enabling enhancing heathy school environments by embracing traditional wisdom and sustainable farming practices and foods, ultimately empowering communities to address these multifaceted challenges(3). Developing the school environment as a sustainable setting for governance framework led by women and the school administration, rooted in traditional knowledge and practices. Additionally, it aims to design facilities that support efficient organic farming while integrating these into school activities. Economic sustainability through the sale of surplus farm products, as well as the enhancement of sustainable land-use management, health, wellbeing, and cultural identity. The program unfolds within a distinctive community-based framework with the establishment of robust governance, with a notable emphasis on the leadership of women and mothers who play a pivotal role in steering the green school initiative and ensuring community ownership. Collaborative governance spans multiple stakeholders, including school management, community-based school committees, youth groups, women groups, and traditional leaders. This inclusive engagement ensures both shared responsibility in program design and ownership during implementation phases. Sustainable facilities are strategically designed to include biodigesters, water storage and irrigation systems, composting, organic fertilizers, and seedling nurseries, enhancing the program’s capacity to create healthier school food environments while embracing traditional practices and values. The program has witnessed the active engagement of women in governance roles, promoting community unity and ownership. Traditional knowledge integration has enhanced crop diversity and sustainability. Economic sustainability has been achieved through surplus farm product sales, reducing dependency on external funding sources. Health improvements are evident, with reduced exposure to indoor air pollution from open fires. Cultural identity preservation and increased student engagement are also notable outcomes. The Green School Program’s holistic approach, rooted in traditional knowledge and sustainable practices, has yielded positive outcomes in governance, agriculture, nutritional food security, health, and cultural identity preservation. The program’s success demonstrates the potential for community-based initiatives to address critical issues and empower remote island communities. These results provide valuable insights into sustainable development approaches that prioritize community wellbeing and cultural heritage preservation in similar contexts.

The proportion of the UK population over 65 years old is predicted to increase from 18.7% to 26% by 2066(1). However, healthy life expectancy (HLE) and disability free life expectancy (DLE) are decreasing(2, 3), which is particularly concerning in Scotland which also has the lowest overall life expectancy(4). Diet is a major modifiable factor in healthy aging(5) and should be a target to address declining HLE and DLE, but nutrient deficiencies in over 65s in Scotland are poorly understood. This study aimed to understand the presence and extent of inadequate intake of protein, fibre, vitamins, and minerals within over 60 year olds in Scotland.

Secondary data analysis of the Scottish Health Survey 2021(6) was performed. Dietary data of older adults (≥ 60 years old, n = 1344) were analysed for protein, fibre, and micronutrient (from food sources) inadequacies, defined as percentage below estimated average requirement, reference nutrient intake or adequate intake(7, 8). Wald Z-test was used to analyse inadequacy between males and females, and urban and rural populations. Differences between Scottish index of multiple deprivation (SIMD) levels (1 [most deprived] to 5 [least deprived]) were analysed using χ2 test and cellwise sub-analysis(9) with Bonferroni corrections.

The percentage of over 60s that had inadequate nutrient intake was highest for vitamin D (97%), fibre (93%), selenium (90%), potassium (79%) and Zinc (65%). Compared to males, females were at a greater risk of undernutrition in 18 of the 25 nutrients analysed, of which 11 were significant (p<0.05). Compared to rural populations, urban populations were at a greater risk of undernutrition in 22 of 25 nutrients analysed, of which 10 were significant. People in SIMD 1 were at a greater risk of undernutrition in 20 of 25 nutrients analysed, of which 14 were significant. 40% of over 60s had inadequate protein intake. Risk of inadequate protein intake was greatest for people in SIMD 1 (56%, p<0.001). 24% of over 60s had inadequate folate intake which was significantly higher in females than males (28% and 18%, respectively; p<.001), urban than rural (26% and 19%, respectively; p<.01), and in SIMD1 (36%; p<.001). Inadequate fibre intake was significantly higher in females than males (95% and 91% respectively, p<.01), and urban than rural (95% and 89%, respectively, p<.001). 26% of over 60s had inadequate calcium intake. Inadequate calcium intake was significantly higher in females than males (25% and 17%, respectively; p<.001).

These data highlight a considerable undernutrition risk, both overall and within specific nutrients important for healthy aging, in Scotland’s older adult population. Those in SIMD 1, females, and urban dwelling demographics being particularly vulnerable. Although the extent of potential health implications, are dependent on key aspects such as nutrient absorption and utilisation.

Beans, peas and pulses offer significant nutritional, health and environmental benefits (1,2,3, 4) and the FAO states that including pulses in agrifood systems is key to achieving the Sustainable Development Goals(5). Recommended intakes vary across national food-based dietary guidelines(6), but higher intakes are associated with benefits including increased satiety, reduced blood pressure, lower risk of cardiovascular disease and improved gut microbiota composition and activity(7). Worldwide, the average consumption of pulses is 21g per person per day(8) but published analysis of UK intakes is scarce. The aim of this review was to analyse consumption trends using two UK government datasets.

The Family Food module of the Living Costs and Food Survey details food and drink purchases from approximately 5000 households per year(9). The ‘UK – household purchases’ data include the average (mean) quantities purchased per person per week. Categories relating to beans, peas and pulses were identified, and data were presented as graphs of purchasing trends (1974–2021).

The National Diet and Nutrition Survey (NDNS)(10) assesses the nutritional status of 1000 participants (1.5 years and over) annually. Personal-level dietary data (2008-2019) were evaluated for subgroups ‘baked beans’ and ‘beans and pulses including ready meal and homemade dishes’, including fresh, frozen and canned beans and pulses, and recipes containing them. Peas/ green beans were excluded because of the nature of the data aggregation. Food-level dietary data (2018-19) were assessed for the frequency of consumption of different types of peas, beans and pulses.

Our analysis of the Family Food datasets shows that, at 28g per person per day, the current average (mean) consumption of beans, peas and pulses in the UK is suboptimal. Our parallel analysis of NDNS data showed that more than 40% of participants were not eating any beans and pulses (excluding peas).

Dietary trends are shifting. The overall consumption of beans, peas and pulses has been falling steadily since the late 1980s. This is mostly due to the drop in consumption of peas and baked beans, though these are still the most frequently consumed legume categories in the UK diet. Canned pea purchases fell from 88g per person per week in 1974 to 14g per person per week in 2020-21. Baked bean purchases peaked at 133g per person per week in 1986, dropping to 78g in 2020-21.

Purchases of other canned beans and pulses (excluding baked beans) have increased noticeably in the last decade, from 17g per person per week 2015-16 to 32g in 2020-21. Purchases of dried pulses have remained consistent, averaging 11g per person per week in 2020-21.

This analysis indicates significant scope to deliver affordable, accessible health and environmental benefits through increased consumption of beans, peas and pulses in the UK.

Limited sunshine and dietary vitamin D make vitamin D deficiency very common in Ireland. Breastfeeding is the universal recommendation and supplies the best combination of nutrients and bioactive factors for all infants(1). However, maternal diet and nutrition status impacts concentrations of certain nutrients in breastmilk and therefore vitamin D concentrations can be lower than recommended for infants(2,3). This study aimed to determine the vitamin D intakes and food sources of breastfeeding mothers in Ireland.

Data was collected as part of the WellFed study, a 4-week randomised control trial investigating the effectiveness of a food supplement containing a protein hydrolysate and beta glucan (Wellmune®) during lactation on immune and gut health (LS-23-07-OSullivan). Participant vitamin D intakes were assessed using FoodBook24 self-completed 24-hour recalls. Foods were grouped into food groups to determine their contribution to intake as well as the contribution from natural and added vitamin D foods. Data was analysed using IBM SPSS Statistics (version 27).

Dietary analysis of 45 participants indicated that maternal vitamin D intakes were low (6.4 ± 4.6μg/day). Most participants (96%) did not meet the 15μg/day recommendation, despite 56% of participants reporting they consumed some form of vitamin D supplement. Natural vitamin D foods like eggs and egg dishes, fish and fish products, meat and meat products and foods with added vitamin D including breakfast cereals, beverages, and milk and yoghurt were the key food groups contributing to intake, with the majority coming from natural food sources.

Low dietary vitamin D intake is common among breastfeeding women and diet alone is insufficient to achieve the daily vitamin D requirements even when supplements are consumed. As natural food sources of vitamin D are limited and infrequently consumed, recommendations to consume more vitamin D foods may not be successful as a standalone strategy to improve vitamin D status. A combination of approaches including the promotion of vitamin D rich food consumption, supplementation strategies, and the introduction of food fortification policies may be a feasible method for improving vitamin D across the population.

Doctors’ and nurses’ (DNs) wellbeing in the National Health Service is important for safe healthcare for those in need. However, their demanding duties, including irregular shift work, can significantly impact their health. Unfortunately, irregular working patterns are associated with higher sickness rates and stress among healthcare professionals due to the inherent challenges of the work(1,2). For example, shift work disrupts sleep and impairs cognitive function and performance, leading to poorer physiological and cardiovascular health(3), workforce shortages and difficulties adapting to a consistently demanding workload, which can impact patient care delivery(4). Despite the importance of workplace health and nutrition for DNs, our understanding of their dietary practices during shift work remains limited. Therefore, gaining insights into DNs’ eating habits during shifts is imperative to supporting their health. Our research aimed to understand DNs’ eating practices during their work, including the types of food consumed throughout the day.

Online semi-structured interviews (n=16) were conducted with a convenience sample of current practising medical doctors (n=11) and nurses (n=5) in England. This provided an opportunity to compare and contrast the research data between DNs on workplace nutrition. All participants did shift work, encompassing varied working patterns, including day and night shifts, short and long days and weekends. Following Braun and Clarke’s(5) approach, an inductive thematic analysis presented the findings.

Results elucidate six areas of DNs’ eating practices and dietary intake: before and during shifts, on long shifts, after shifts, during night shifts, and on non-working days. Our data suggests that DNs prioritise their clinical responsibilities over their dietary intake at work. Consequently, they often miss eating opportunities and consume caffeine to stay alert during their shifts. Furthermore, DNs viewed night shifts as involving less healthy food choices. While participants expressed their intention to eat healthily during their shifts, their clinical responsibilities made maintaining regular and nutritious dietary practices throughout the day challenging. Nevertheless, DNs value their meal after a shift as the most important, as this could be the only meal they eat throughout the day.

Our results suggest that DNs’ eating practices and dietary intake are sub-optimal to recommended dietary guidelines. It also suggests that eating practices are varied, individualised and not applicable to all, considering the many environmental and occupational factors contributing to DNs’ nutritional behaviours. Therefore, dietary workplace interventions are recommended to improve DNs’ dietary behaviours at work. Future research should explore DNs’ eating practices through follow-up interviews at various time points. This approach will provide valuable insights into DNs’ dietary and nutritional behaviours during shift work, helping to uncover additional barriers and challenges beyond DNs’ daily experiences.

Increasing scientific interest in diurnal patterns of appetite and food reward means it is important to employ valid methodologies that are time-of-day appropriate. Moreover, it is unknown whether people with type 2 diabetes (T2D) experience similar diurnal patterns to healthy individuals. The Steno Biometric Food Preference Task (SBFPT)(1) utilises an array of food images to assess food reward and biometric responses to food cues varying in fat content and sweet taste. We aimed to adapt and validate the SBFPT to assess diurnal appetite and food reward in Danish adults with a range of BMI with/without T2D.

An anonymous online survey was used to validate 28 food images (7 high-fat sweet (HFSW), 7 lowfat sweet (LFSW), 7 high-fat savoury (HFSA) and 7 low-fat savoury (LFSA)) in Danish residents in order to select 16 images for the diurnal-SBFPT (4 from each category). For each food image, participants had to name the food, report the frequency of consumption, and rate its tastiness, sweetness, fat content, appropriateness to consume in the morning (between 8:00-12:00), afternoon (between 12:00-16:00), and evening (between 16:00-20:00) on a 100-mm visual analogue scale(2).

We obtained 207 complete responses (with >80% completion). Participants included 61 men, 144 women and 2 not specified. Of these, 124 did not have T2D and 83 had T2D with a median [Q1, Q3] diagnosis duration of 12 [8, 18] years. Median [Q1, Q3] age was 61 [50, 67] years and BMI was 26.4 [23.4, 31.8] kg/m2. After data were cleaned, the mean of the individual ratings for each food was calculated and adequacy was judged according to pre-specified criteria(2). As there were overall differences in ratings of appropriate consumption time between those with/without T2D regardless of time of day (linear mixed model β = -5.3mm; p=.01), a difference score between morning (AM) and afternoon/evening (PM) ratings was computed (AM-PM difference). Adequacy for this criterion was based on foods with the smallest absolute mean across those with/without T2D and smallest absolute difference between groups.

Overall, the majority of the final 4 images from each food category met the criteria for recognition, frequency of consumption, liking, taste and perceived fat content. LFSW foods had the smallest absolute AM-PM differences (i.e., more similar appropriateness scores in AM vs PM; range 110mm), followed by LFSA (5-21mm), HFSA (8-21mm) and HFSW (8-38mm).

This image validation study will allow us to examine appetite and food reward across the day using a validated tool among Danish adults ranging in BMI with/without T2D. Future studies should consider the perceived appropriateness of the foods selected for appetite-related assessments in T2D, especially high-fat sweet foods.