We spoke with Prof. Ryota Hosomi about their time working as a First Editor on the Journal for Nutritional Science, and how the field of nutrition research is evolving.…
We spoke with Dr. Valentina A. Andreeva about their time working as a First Editor on the Journal for Nutritional Science, and how the field of nutrition research is evolving.…
The paper “Sustainable and available sources of omega-3 fatty acids for health: are the current dietary recommendations, food sources and legislation fit for purpose?…
The paper “Estimating sodium and potassium intakes in a Portuguese adult population: can first-morning void urine replace 24-hour urine samples?…
The paper “Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed“, published in Public Health Nutrition, has been chosen as the latest Editorial Highlight and is freely available to download for one month.…
The blog is written by authors, Dr. Luiz Ceccon, MD and Dr. Maryam Kebbe, PhD, Faculty of Kinesiology, University of New Brunswick, and is published by the Journal of Nutritional Science.…
As of Nutrition Society’s summer meeting in 2025, I am two years into my tenure as the editor in chief of Journal of Nutritional Sciences. My vision for the journal is to place less emphasis on novelty than cutting edge journals, but to support the publication of robust, reinforcing research that advances nutritional science (this particularly includes negative findings and paradigm challenges). As the Nutrition Society has a portfolio of journals, it has also been a priority for me to build to build a distinct identifty, profile and editorial board from our sister journals The British Journal of Nutrition and Public Health Nutrition.
If you've ever cared for a baby, you might know that human milk contains more than just nutrients—it’s packed with complex sugars called human milk oligosaccharides (HMOs). These aren't digestible by infants but serve as food for beneficial gut bacteria, helping to shape a healthy microbiome from day one.
Vitamin D is often hailed as a ‘wonder’ nutrient, credited with benefits ranging from bone health to immune support. But could it also help with iron absorption, particularly for older people? A recent clinical trial—the BEST-D study—set out to answer this question. The verdict? Vitamin D supplementation is unlikely to make a meaningful difference to iron levels in older people.
The Paper of the Month for March is ‘Impact of omega-3 fatty acid supplementation on clinical manifestations in autism spectrum disorders: an umbrella review of meta-analyses“.…
Childhood overweight and obesity rates continue to rise globally, increasing the risk of chronic health problems such as diabetes, cardiovascular disease and mental health issues. There is therefore a continuing quest to generate realistic strategies to manage weight and promote health. Over the last decade, artificial sweeteners have become a common feature in many weight-loss diets.
Unhealthy diets are a major contributor to poor health worldwide, driving rising rates of obesity, diabetes, and cardiovascular disease. In response, many governments have introduced policies to improve the environments in which people make everyday food choices—such as regulating child-directed food marketing, taxing ultra-processed products, or enhancing the nutritional quality of school meals.
Fast-food - it’s quick, convenient, and hyper-palatable. Part of its palatability comes from the generous amounts of added sodium [dietary salt]. For example, a hamburger with fries can easily provide more than a person’s daily upper limit for sodium of 2,000mg. Unfortunately, too much sodium is linked to high blood pressure which is associated with cardiovascular disease, the leading cause of preventable death in Aotearoa, New Zealand (NZ) and globally, and sales data shows our appetite for fast-food is increasing.
Optimal growth of the human fetus and the newborn infant is associated with better health and neurodevelopment in infancy and also the benefits of early growth persist into adult life and during aging.
When a mother breastfeeds her baby, she supports both the development of her child and the microbes in the child’s gut. Breast milk contains unique carbohydrates called human milk oligosaccharides (HMOs) that cannot be digested by the baby. Instead, these HMOs reach the gut to be used by the gut microbes. Bifidobacteria, among other gut microbes, help degrade HMOs and produce beneficial product in the baby’s gut.
“Professor Bernard Corfe’s strategy for JNS will be to continue to build on JNS’s reputation for quality, to publish work supporting scientific reproducibility (and to support research identifying irreproducibility), and to continue to emphasise the critical place of this mission in a changing world of scientific publishing.”…
The way we respond to the various constituents of our diet may differ depending on whether we are males or females. Given that females have been largely underrepresented in such research to date, aspects of the diet we believe to be beneficial or deleterious may not hold true for half of the population. These so called ‘sex differences’ relating to diet are further complicated by the ageing process. For example, reproductive ageing in females leads to the menopausal transition, altering the hormone profile and key processes such as metabolism. As such it is important as nutritional researchers that we comprehend how components of our diet are influenced by sex across the lifespan.
When we think of malnutrition, we often picture individuals who are underweight or experiencing hunger, struggling with inadequate levels of essential nutrients. However, malnutrition can also exist in individuals with obesity. Many people in this population may have a relatively low intake of essential nutrients, especially during illness, leading to physiological changes often overlooked in clinical assessments. Identifying protein-energy malnutrition in individuals with obesity is challenging due to distinctive physical and physiological characteristics, including increased body weight, adipose tissue dysfunction and metabolic dysregulation presented as systemic inflammation.
Childhood obesity is a growing concern and is driven in part by widespread exposure to unhealthy food marketing. Various policies could help to reduce this exposure, targeting specific products, settings and marketing mediums, such as TV and outdoor signs.
Pulses, including dry beans, chickpeas and lentils, are healthy, sustainable, and low cost. Pulses, however, are not currently consumed as frequently or by as many people as is currently recommended for health benefits or for planetary gain. We sought to understand why this was, what could be done to encourage pulse consumption, and whether cooking suggestions and recipes can help.
Catch-up growth, i.e., accelerated gain in weight and length to attain a size in accordance with genetic potential is a common phenomenon in infants who are born at full term with low birth weight (mostly as a consequence of intrauterine growth restriction). Previous studies have indicated that rapid growth during infancy may be associated with greater adiposity and adverse metabolic consequences in later life.
Most of the evidence linking diet with complex diseases such as heart disease and cancer (non-communicable diseases (NCD)) is based on findings from epidemiological cohort studies which follow large populations of people to determine whether groups of people who have been diagnosed with or died from the disease, have diets that differ from those who are free from the disease. A limiting factor in these studies is their observational nature which limits the certainty about causal relationships between the exposure (diet) and the outcome (NCDs). Randomised controlled trials (RCTs), where a dietary factor is fed under carefully controlled circumstances, have a greater ability to prove the dietary factor is causing the disease and provide confidence for policymaking.
There are numerous essential vitamins and minerals that play crucial roles in maintaining our health and wellbeing. Among these, selenium stands out as a lesser known yet exceedingly important micronutrient.
In a world increasingly concerned with both health and environmental sustainability, the way we eat plays a critical role. However, in our search for solutions for better health and a sustainable planet, we often find ourselves at a crossroads where the decisions we make can have significant trade-offs. This delicate balance between promoting human health and minimizing environmental impact is a central challenge of our time, one that requires careful consideration and informed choices. In our research we investigated whether policies such as food taxes can help the consumer make more healthy and sustainable food choices.
Diet is key to the maintenance of health and crucial in the prevention and management of many diseases. Modified nutrient intake is sometimes essential to prevent deficiency, optimise development and health, or manage symptoms and disease progression. A new Position Paper (Hickson et al 2024) from the Academy of Nutrition Sciences (ANS) provides a state-of-the-art summary of how evidence-based practice, with a particular emphasis on research evaluation, is used to inform nutrition interventions for individuals.
There is a Chinese proverb that says, "It's hard to buy old people being thin with money." We previously thought that for older people, thinness is a sign of health. However, scientific research shows that this view is incorrect.
The importance of healthy dietary habits, especially in early life, is crucial for overall nutrition, health, and development in children. School Food Programs (SFP) have gained significant attention as drivers of healthy eating and academic performance
Today it is well established that our physical wellbeing partially depends on the trillions of microbes in our gut, the intestinal microbiome. At same time, there is emerging evidence that these unicellular lifeforms can also influence our mental status and cognitive performance.
I was always interested in core biological processes, from school years, genetics was the area of biology I found most inspiring and through my BSc and PhD in molecular microbiology, I was fascinated by the relationship between what is coded and how life unravels and uses that code.
Fatigue is a symptom resulting from the weakening or depletion of one's physical and/or mental resources, ranging from a general state of lethargy to a specific, work-induced burning sensation within one's muscles. It is a highly prevalent feeling but still remains an often-neglected unmet clinical need.
Today’s food systems in high-income countries face several challenges, including a lack of resiliency, resulting in an inconsistent food supply and changing food prices, especially during crises. When faced with this type of challenge, high-income countries tend to rely on short term food relief that doesn’t always meet people’s nutritional needs or choices. In addition, limited access to nutrition education and cooking skills programs makes it hard for those most at risk to use what food they do have effectively. To address these challenges, a focus on local or regional food systems is considered one way to boost food system resilience.
What we eat is influenced by a myriad of external factors: our mood, the occasion, friends and family, new food trends, the location, food presentation, to name only a few. We tend to choose our food differently at a wedding reception surrounded by people we are meeting for the first time than at a garden BBQ with family and friends after a rough day at work.
Dogs may be our best friends, but cats have a plan to challenge that notion! They need our help to thrive, and it starts with good food.
The Paper of the Month for July is ‘Prospective association between adherence to UK dietary guidelines in school-age children and cardiometabolic risk markers in adolescence/early adulthood in the Avon Longitudinal Study of Parents and Children (ALSPAC) cohort'.
The Paper of the Month for May is ‘Microbial gut dysbiosis induced by xenobiotics in model organisms and the relevance of experimental criteria: a minireview'. The blog is written by the below authors and the paper is published in the Gut Microbiome, and is free to access for one month.
With the ongoing global epidemic of obesity and increasing prevalence of dementia, evaluating the impact of over-eating and different diets on brain structure and function becomes increasingly important. Recent studies suggest that the gut microbiota and metabolic changes can impact with cognitive health. In this paper of the month, we were interested in the impact of obesity and diet on the gut-brain axis.
In many low- and lower-middle-income countries, particularly in Sub-Saharan Africa (SSA), where mixed crop-livestock farming is widely practiced, livestock keeping provides income, food, nutrition and other benefits for the rural poor. The nutritional benefits of livestock keeping are particularly important since malnutrition continues to cause nearly half of annual global child deaths, and can have lasting effects on the physical growth and cognitive development of millions of surviving children.
Ready meals are a popular choice in the UK, and it is estimated that almost 90% of us eat them. Many ready meals can be classified as ultra-processed foods, which often have multiple added ingredients such as sugar, salt, fat, artificial colours, or preservatives, and consumption of ready meals has been associated with an increased risk of obesity. However, the jury is still out on the nutritional quality of ready meals.
Working as a female nutritional scientist, there are so many amazing female leaders to inspire those coming up behind.
Professor Andrea Azcarate-Peril tells the marathon story of her journey from Argentina, via North Carolina, to becoming Editor-in-Chief of Gut Microbiome, an open access journal co-published by Cambridge University Press and The Nutrition Society
The study provides the most up to date findings on vitamin D intake and factors affecting vitamin D status of adults in Ireland, and has been published in the British Journal of Nutrition.
The Paper of the Month for February is 'Assessing the effects of alternative plant-based meats v. animal meats on biomarkers of inflammation: a secondary analysis of the SWAP-MEAT randomized crossover trial' and the blog is written by author Anthony Crimarco, Ph.D. and is published by the Journal of Nutritional Science and is free to access for one month.
Editor-in Chief of The Gut Microbiome Journal, Andrea Azcarate-Peril, answers 3 questions for International day of Women and Girls in Science.
Excess body weight and alcohol consumption are both modifiable risk factors for many adverse health outcomes, including cancer. Alcohol is classified as Group 1 carcinogen by the International Agency for Research on Cancer (IARC), and alcohol consumption is associated with a higher incidence of seven cancer types. Excess body weight is also associated with at least 13 cancer types. Although these factors have been known to be linked with cancer for many years, very few studies have investigated the joint association between alcohol consumption and excess body weight with cancer risk.
The development of ready-to-use therapeutic food (RUTF) and the advent of the community-based management of acute malnutrition (CMAM) model of care revolutionized the management of severe acute malnutrition in children living in low- and middle-income countries. In addition to improved recovery rates and decreased mortality rates, the CMAM model democratized care for children in remote settings by bringing care to the village and household level. This approach has been further expanded to include children with moderate acute malnutrition as well. Scaling up coverage of care and optimizing treatment protocols remain high on the global nutrition agenda.
Nutrition researchers and public health practitioners have become increasingly focused on structural racism following protests against racial injustice in 2020 and the disparities in covid-19 mortality experienced by marginalized groups. Structural racism consists of overlapping systems of discrimination in society such as in policing, housing, and employment. These systems also affect marginalized groups’ ability to access healthful food. For example, African Americans are more likely to live in areas with higher densities of fast-food restaurants and may not have access to full-service grocery stores. Differences in financial resources may also impact their ability to pay for healthy food. Providing nutrition education alone can be insensitive in the face of these obstacles.
There is evidence that the consumption of commercial food products for children is highly prevalent in the world, surpassing the consumption of homemade food in some situations. While such products may have practical advantages, such as time saving in food preparation, there are concerns about nutrient composition.
We need to act now to limit increasing global temperatures by reducing greenhouse gas emissions to meet global targets set out in the Paris Agreement. Among other things, this means changing our diets and reducing our consumption of meat and dairy since livestock production has the highest environmental impact in the food system. Hence, the need to transition away from diets high in animal products to more plant-based diets.
It is curious that many animal experiments have been ignored, which described blood vessel pathology when vitamin D was fed in amounts that didn’t cause any apparent toxicity.
Evidence from human studies has highlighted the role a healthy diet can play in preventing chronic diseases. To help individuals make healthier nutrition choices, professional organizations and scientific societies have published food-based dietary guidelines.
Iodine is an essential micronutrient for humans throughout life due to its need for the production of the thyroid hormones.
Together with a friend, you decide to lose weight by changing your diet. Unfortunately, only your friend is successful in reaching their goal weight. While there can be many reasons for your lack of success, one reason might be hidden in your gut.
New research has revealed that nearly half of New Zealand babies are being introduced to food earlier or later than is recommended putting them at greater risk for ongoing health issues including obesity, anaemia and growth and developmental issues.…
The Paper of the Month for April is ‘Dietary protein requirements and recommendations for healthy older adults: a critical narrative review of the scientific evidence‘ and the blog is written by author Lars Holm, Yusuke Nishimura, Grith Højfeldt, Leigh Breen and Inge Tetens published by Nutrition Research Reviews and is free to access for 1 month.…
Anemia or low hemoglobin concentration in the blood is a serious public health problem, affecting one-fourth of the global population. Children under five years of age carry the highest toll of this burden. Approximately 145 thousand children die per year worldwide due to nutritional deficiencies including iron-deficiency anemia. Therefore, wiping out of anemia can save avoidable child deaths.
The last 20 years have seen the development of various numerical means of analysing compositional data based on log-ratio transformations. These have their roots in the seminal work of John Aitchison in the 1980s, primarily applied to the geological field.
Nutrition facts, ingredient lists, and allergens—all FDA-required information on food labels—are frequently absent when shoppers buy food online Online food retailers do not consistently display nutrition information on their websites—and U.S.…
Folate, also known as vitamin B9, is found naturally in a wide range of foods such as dark green leafy vegetables, beans, citrus fruits, nuts, eggs, liver, and seafood. The synthetic form of this vitamin, folic acid, is used in supplements and to fortify staple foods including flour.
The health impacts of eating too many ultra-processed foods are well known. Not only are ultra-processed foods high in sugar, salt, and fats, they have other chemicals and properties that contribute to poor health outcomes. Despite this, most dietary guidelines from across the world do not discuss the harms of ultra-processed foods.
After a long, hard day - taking care of the kids, going to work or school, keeping up the house - would you rather sit down for a snack or to a large, satisfying meal? When we eat, our bodies receive necessary fuel, but food does more than provide nutrients. Food is a natural reward that makes us feel good, and there is a greater variety of foods available now than ever before. However, stress from day-to-day life and internal stressors interact with what we choose to eat. Within this context, we can explore how acute or chronic stress alter food intake behaviours that may contribute to the increasing prevalence of obesity worldwide.
The pressure is on to address the two major crises affecting the future of human existence, including the increasing prevalence of diet-related chronic disease – the leading contributor to the global burden of disease – and the compromising of our ecosystems and climate crisis as a result of human activity.
The Paper of the Month for October is ‘Potato consumption is not associated with elevated cardiometabolic risk in adolescent girls‘ from the British Journal of Nutrition and is free to access for 1 month.…
Public Health Nutrition Editorial Highlight: Mutual aid organisations and their role in reducing food insecurity in Chicago’s urban communities during COVID-19.…
The rise of the vegan lifestyle Public Health Nutrition Editorial Highlight: Pattern analysis of vegan eating reveals healthy and unhealthy patterns within the vegan diet.…
Public Health Nutrition Editorial Highlight: The risk to child nutrition during and after COVID-19 pandemic: what to expect and how to respond.…
Direct-to-consumer messages on company websites promote benefits of formula feeding, position it as superior to breastmilk An analysis of websites for baby formula manufacturers finds that their messages and images discourage breastfeeding while touting the benefits of formula, despite public health efforts to support breastfeeding and informed choice.…
The Paper of the Month for September is ‘Monitoring food digestion with magnetic resonance techniques‘ from the Proceedings of Nutrition Society and is free to access for 1 month.…
Ultra-processed foods are industrial formulations of processed food substances (like oils, fats, sugars, starch, protein isolates) that contain little or no whole food and typically include flavorings, colorings, emulsifiers and other cosmetic additives. These characteristics in addition to their low-cost, convenience and aggressive marketing make them very appealing to eat. Almost irresistible.
Maria is a smallholder farmer in rural Singida, Tanzania. We worked together for the past few years on the Singida Nutrition and Agroecology Project (SNAP-Tz), a nutrition-sensitive agroecological intervention that sought to improve children’s diet. In it, farmers learned about and experimented with sustainable agriculture, nutrition, and gender equity using an integrated and participatory curriculum
New research reveals that a significant number of babies are not being fed in accordance with New Zealand’s infant feeding guidelines and this puts them at greater risk for childhood obesity.…
Fast-food is sold in restaurants and snack bars as a quick meal or to be taken out, and often consists of low-nutrient and energy-dense foods. Consequently, fast-food consumers tend to have higher intakes of energy, fat, saturated fatty acids, trans fatty acids, sugar and sodium, as well as lower intakes of fibre, macronutrients and vitamins. This means that regular fast-food consumers have a higher risk of multiple physical and mental health complications. Worryingly, among adolescents the consumption of fast food is on the rise across the globe.
The challenges in improving nations’ diets persist. As we try to overcome these, an area that is gaining traction is nudging. But can nudge-based interventions change food choice, and enable better decisions when it comes to choosing what to eat? And actually, how effective are they in real-world settings?
The Paper of the Month for April is ‘The Role of Dietary Nitrate and the Oral Microbiome on Blood Pressure and Vascular tone’ and is free to access for 1 month.…
The Paper of the Month for March 2021 is ‘Diet quality improvement and 30-year population health and economic outcomes: a microsimulation study’ from Public Health Nutrition and is free to access for 1 month.…
Though multiple national health organizations recommend against giving toddler milk – a nutrient-fortified drink for children ages 12 months to 3 years that often contains added sugars – to young children, a new study suggests Latino families may be at particularly high risk for purchasing the product.…
Public Health Nutrition Editorial Highlight: The role of income and neighbourhood poverty in the association between the 2009 Special Supplemental Nutrition Program for Women, Infants and Children (WIC) food package change and child obesity among WIC-participating children in Los Angeles County, 2003–2016.…
The Paper of the Month for February 2021 is ‘Is ergothioneine a ‘longevity vitamin’ limited in the American diet?‘ from the Journal of Nutritional Science and is free to access for 1 month..…
The Paper of the Month for January 2021 is ‘Prevalence Of Malnutrition In Covid-19 Inpatients: The Nutricov Study’ from the British Journal of Nutrition and is free to access for 1 month.…
The Paper of the Month for December is Poor appetite and overeating reported by adults in Australia during the coronavirus-19 disease pandemic: a population-based study and is free to access for 1 month.…
The association between egg consumption and diabetes is inconclusive. In the USA, egg consumption has been shown to increase the risk of diabetes. However, studies on egg consumption and diabetes are limited in Asia with conflicting results.
As part of our blog post series looking at how Cambridge University Press works with Cambridge University, we learn more about the University Collaboration Budget.…
Public Health Nutrition Editorial Highlight: ‘Identifying implementation gaps and priorities for the Singapore government to improve food environment policies: perspectives from a local expert panel’ In March 2018 we invited a panel of 20 national experts in public health nutrition or chronic disease prevention to evaluate the actions of the Singapore’s governments in creating healthier food environments.…
The Nutrition Society Paper of the Month for November is ‘Trimethylamine N-oxide: heart of the microbiota–CVD nexus?’ and is free to access.…
October’s Paper of the Month is from the British Journal of Nutrition ‘Assessment of the World Food Programme Summer Camps in Lebanon: a model of effective interventions for vulnerable adolescents’ and is free to access.…
September’s Paper of the Month is from the Journal of Nutritional Science ‘COVID-19: the older adult and the importance of vitamin D sufficiency’ and is free to access.…
Public Health Nutrition Editorial Highlight: ‘How food companies use social media to influence policy debates: a framework of Australian ultra-processed food industry Twitter data’ It’s well-known that large food companies lobby governments to advance their own interests.…
Public Health Nutrition Editorial Highlight: ‘Operationalising the health aspects of sustainable diets: a review’ Did you know that in Europe 25% of the chronic non-communicable diseases are attributable to unhealthy diets, and that our food production is responsible for 25% of the world’s greenhouse gas emissions?…
Public Health Nutrition Editorial Highlight: ‘The University of British Columbia healthy beverage initiative: changing the beverage landscape on a large post-secondary campus’ Sugar sweetened beverages are the single-largest contributor of added sugar in the diet.…
Public Health Nutrition Editorial Highlight: ‘Demonstration gardens improve agricultural production, food security and preschool child diets in subsistence farming communities in Panama’.…
Family meals promote healthy eating habits, increased well-being and improved academic outcomes among children and adolescents. Despite these benefits, families typically eat together less as children age and become busy with after school jobs and activities.…
A new FENS conference report has published today in the Journal of Nutritional Science looking at the role of Nutrition in Healthy Ageing: ‘From lifespan to healthspan: the role of Nutrition in healthy ageing’.…
According to a new study published in Public Health Nutrition, the political strategies of food industry actors in Colombia may have negatively influenced the development of a new front-of-pack nutrition labeling in the country, thus delaying the introduction of the measure to prevent and reduce diseases and deaths amongst the Colombian population.…
Public Health Nutrition Editorial Highlight: ‘Perceptions of nutrition education classes offered in conjunction with a community supported agriculture intervention among low-income families’.…
Whole grain labels on cereal, bread, and crackers are confusing to consumers and could cause them to make fewer healthy choices, according to the results from a study in Public Health Nutrition that tested whether people are able pick out the healthier, whole grain option based on food package labels.…
Coca-Cola Co. and academics at its front group Global Energy Balance Network (GEBN) tried to obscure Coke’s central role and funding for the group, according to a new study published today in Public Health Nutrition.…
August’s Paper of the Month is from Public Health Nutrition ‘Changes in nutrition content and health claims post-implementation of regulation in Australia’ is available to access for free until 31st August.…
Welcome to the new blog post series introducing the Editorial Board Members of Gut Microbiome (GMB) – a new Open Access journal published in partnership with Cambridge University Press and the Nutrition Society.…
July’s Paper of the Month is from the Proceedings of the Nutrition Society and is entitled: ‘Current metabolic perspective on malnutrition in obesity: towards more subgroup-based nutritional approaches?’ …
Higher Education from Cambridge University Press is our new online textbook website, launched in August 2020. In recent months Cambridge University Press has introduced a new set of strategies to support changing teaching and learning needs as higher education institutions prepare for a more digitally driven future in the wake of pandemic.…
Public Health Nutrition Editorial Highlight: ‘Awareness of marketing for high fat, salt, or sugar (HSFF) foods, and the association with higher weekly consumption among adolescents: A rejoinder to the UK Government’s consultations on marketing regulation’.…
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