OOIR: Observatory of International Research

Papers

(The median citation count of Nutrition Bulletin is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)

Article	Citations
Healthier and more sustainable diets: What changes are needed in high‐income countries?	57
Mindful eating: what we know so far	22
Association between vegetarian and vegan diets and depression: A systematic review	19
Genetically modified plants are an alternative to oily fish for providing n‐3 polyunsaturated fatty acids in the human diet: A summary of the findings of a Biotechnology and Biological Sciences	19
Effects of diets, foods and nutrients on immunity: Implications for COVID‐19?	18
Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?	17
The effects of whey proteins, their peptides and amino acids on vascular function	17
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?	16
COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data	15
UK food and nutrition security during and after the COVID‐19 pandemic	14
Infantile thiamine deficiency in South and Southeast Asia: An age‐old problem needing new solutions	14
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition	14
How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event	13
Changes and differences in school food standards (2010–2021) and free school meal provision during COVID‐19 across the UK: Potential implications for children's diets	12
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies	12
Eating on the night shift: A need for evidence‐based dietary guidelines?	11
Barriers to a healthy diet and physical activity in Mexican adults: results from the Mexican Health and Nutrition Survey	11
PeRsOnalised nutriTion for hEalthy livINg: The PROTEIN project	10
Early versus late time‐restricted feeding in adults at increased risk of developing type 2 diabetes: Is there an optimal time to eat for metabolic health?	10
Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project	9
Chrono‐nutrition – an emerging, modifiable risk factor for chronic disease?	9
Vitamin D: What's new a year on from the COVID‐19 outbreak?	9
Egg enrichment with vitamin D: The Sunshine Eggs projects	9
Transformations to regenerative food systems—An outline of the FixOurFood project	8
A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes	7

UK Nutrition Research Partnership (NRP) workshop: Forum on advancing dietary intake assessment	7
A nutrigenetic approach to examine the relationship between vitamin B12 status and cardio‐metabolic traits in multiple ethnic groups – findings from the GeNuIne Collaboration	7
Pure 100% fruit juices – more than just a source of free sugars? A review of the evidence of their effect on risk of cardiovascular disease, type 2 diabetes and obesity	7
A gentle nudge: Can choice architecture play a role in retailers’ efforts to promote healthier choices?	7
Plenty more fish in the sea? – is there a place for seafood within a healthier and more sustainable diet?	7
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE	7
Time trends and disparities in combined overweight and obesity prevalence among children in China	7
A comparison of four different Nutritional Profile models in their scoring of critical nutrient levels in food products targeted at Brazilian children	7
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned	7
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults	7
Epigenetic effects of folate and related B vitamins on brain health throughout life: Scientific substantiation and translation of the evidence for health improvement strategies	6
British Nutrition Foundation Healthy Eating Week 2020 – insights into the effect of COVID‐19 on eating and activity habits of adults and children in the UK	6
Healthy plant‐based diets and their short‐term effects on weight loss, nutrient intake and serum cholesterol levels	6
Association of maternal and umbilical cord blood asprosin with excessive gestational weight gain	6
Do gluten peptides stimulate weight gain in humans?	6
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?	6
Age at menarche and its association with overweight including obesity and socio‐economic conditions of Brazilian schoolgirls: A time‐trend analysis	6
Food insecurity in people living with obesity: Improving sustainable and healthier food choices in the retail food environment—the FIO Food project	6
Evolution not revolution – what might the future hold for front‐of‐pack nutrition labelling in the UK?: A British Nutrition Foundation roundtable	6
Using social norm nudges in supermarket shopping trolleys to increase fruit and vegetable purchases	6
The Food4Years Ageing Network: Improving foods and diets as a strategy for supporting quality of life, independence and healthspan in older adults	5
Effects of a Brazil nut‐enriched diet on oxidative stress and inflammation markers in coronary artery disease patients: A small and preliminary randomised clinical trial	5
Healthy soil, healthy food, healthy people: An outline of the H3 project	5
Data considerations for the success of policy to restrict in‐store food promotions: A commentary from a food industry nutritionist consultation	5
Factors affecting iron absorption and the role of fortification in enhancing iron levels	5
Approaches to nutrition intervention in plaque psoriasis, a multi‐system inflammatory disease—The Diet and Psoriasis Project (DIEPP)	5
Learning in lockdown: Using the COVID‐19 crisis to teach children about food and climate change	5
Macronutrient intake, carbohydrate metabolism and cholesterol in Polish male amateur athletes on a vegan diet	5
Vitamin D: One hundred years on	4
Developing a digital toolkit to enhance the communication of health claims: The Health Claims Unpacked project	4
PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project	4
Attention to detail: A photo‐elicitation study of salience and packaging design for portion control and healthy eating	4
Interaction of polygenic variants specific for abdominal obesity risk with energy metabolism in large Korean cohorts	4
UK Nutrition Research Partnership ‘Hot Topic’ workshop: Vitamin D—A multi‐disciplinary approach to (1) elucidate its role in human health and (2) develop strategies to improve vitamin D sta	4
Association between energy intake under‐reporting and previous professional nutritional counselling in low‐income women with obesity: A cross‐sectional study	4
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses	4
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills	4
The role of diet in managing menopausal symptoms: A narrative review	4
Environmental drivers of obesity: Individual willpower versus societal responsibility	4
‘Pizza every day – why?’: A survey to evaluate the impact of COVID‐19 guidelines on secondary school food provision in the UK	4
Synthesising nutrition science into dietary guidelines for populations amidst the challenge of fake news: Summary of an Academy of Nutrition Sciences position paper	4
FIT4FOOD2030: Future‐proofing Europe’s Food Systems with Tools for Transformation and a Sustainable Food Systems Network	4
Why do health professionals need to know about the nutrition and health claims regulation? Summary of an Academy of Nutrition Sciences Position Paper	4
Assessment of dietary habits in inflammatory bowel disease patients: A cross‐sectional study from Poland	3
Processing the evidence to evaluate mechanisms, costs and future solutions	3
Nutritional content and quality of processed foods and beverages advertised near schools in three cities in the north of Spain	3
Increasing fibre in white flour and bread: Implications for health and processing	3
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?	3
Supermarket top‐up of Healthy Start vouchers increases fruit and vegetable purchases in low‐income households	3
Ultra‐processed food consumption in Argentina according to income level and its association with the intake of healthy foods	3

Medical Research Council Hot Topic workshop report: Planning a UK Nutrition and Healthy Life Expectancy Trial	3
Development of HM Government example menus for early years’ settings in England	3
A comparison of diet quality and cardiovascular and inflammatory responses between aerobically trained male adults following either a long‐term vegan or omnivorous dietary pattern	3
Nutritional intake and food sources in an adult urban Kenyan population	3
Can the concept of nutrient density be useful in helping consumers make informed and healthier food choices? A mixed‐method exploratory approach	3
Impact of a daily legume‐based meal on dietary and nutritional intake in a group of omnivorous adults	3
Implementing micronutrient fortification programs as a potential practical contribution to achieving sustainable diets	3
Associations among social engagement, meal‐related behaviour, satisfaction with food‐related life and wellbeing in Danish older adults living alone	3
‘Raising the Pulse’: The environmental, nutritional and health benefits of pulse‐enhanced foods	3
Evaluation of the deficiency status of 25‐hydroxyvitamin D and associated factors in Southwest China: A hospital‐based retrospective cross‐sectional analysis of a low‐latitude, high‐altitude, multirac	3
Comparing product healthiness according to the Health Star Rating and the NOVA classification system and implications for food labelling systems: An analysis of 25 486 products in Australia	3
Bridging gaps in food labelling	3
Food for thought: Does the Food—a fact of life website benefit food and nutrition teaching in the UK?	3
Prevalence of missing nutrition label and ingredients list information on e‐shops of major chain supermarkets in Hong Kong	3
Is breakfast consumption among Brazilian schoolchildren associated with an ultra‐processed food dietary pattern?	2
Dietitians' and nutritionists' knowledge and views on aspects of health claims regulation in the UK: Do we inadvertently shoot the messenger?	2
Tackling inequalities in diet: A 20‐year perspective	2
First steps towards transforming nutrition and health research in the UK	2
The double burden of malnutrition in individuals: Identifying key challenges and re‐thinking research focus	2
The impact of genetic variability on the relationship between caffeine and cardiometabolic outcomes: A systematic review	2
Impact on purchasing behaviour of implementing ‘junk free checkouts’: A pre‐post study	2
UK Nutrition Research Partnership workshop: Nutrition and frailty—opportunities for prevention and treatment	2
Increasing food labelling awareness through a massive open online course (MOOC)	2
An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition	2
Examining dietary behaviours, diet quality, motives and supplementation use in physically active individuals following vegetarian‐based eating patterns	2
Effects of antioxidant supplementation on bone mineral density, bone mineral content and bone structure in healthy men during 60 days of 6° head‐down tilt bed rest: Results from a randomised controlle	2
Botanical ingredients: Intakes, regulations, risks and attitudes	2
Proceedings of a roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’	2
Most meal and snack patterns are stable over a 3‐year period in schoolchildren in southern Brazil	2
Exploration of the dietary habits, lifestyle patterns and barriers to healthy eating in UK post‐partum women	2
Food education – let’s go back to the future	2
UK Nutrition Research Partnership ‘Hot Topic’ workshop report: A ‘game changer’ for dietary health – addressing the implications of sport sponsorship by food businesses through an innovative interdisc	2
“Taking from Peter to pay Paul”: The experience of people in receipt of fuel and food vouchers from a UK foodbank	1
The BBSRC‐DRINC Research Programme: Successes and future perspectives	1
Adherence to the Eatwell Guide and population and planetary health: A Rank Prize Forum report	1
MRC Hot Topic workshop report: Reshaping the food environment – applying interdisciplinary perspectives in appetite research	1
Future of food: Innovating towards sustainable healthy diets	1
The Mini Nutritional Assessment‐Short Form is more effective in predicting clinical outcomes among hospitalised patients with overweight than the Nutritional Risk Screening‐2002	1
Cooking and food skills confidence of team sport athletes in Ireland	1
The importance of eggs in an environmentally sustainable diet	1
Food healthiness judgements among Brazilian and German lay adults	1
Riboflavin and friends: Remarkably versatile vitamins	1
Dietary sodium intake and its relation to sleep duration, sleep quality and nocturnal urination in working‐aged Korean adults	1
Changes in dietary carbohydrate and lipid quality indices between 2008 and 2018: Analysis of the Brazilian dietary surveys	1
Nutrition knowledge and influence on diet in the carer–client relationship in residential care settings for people with intellectual disabilities	1
Evaluation of the effects of dietary advanced glycation end products on inflammation	1
UK Nutrition Research Partnership (NRP) workshop: Improving our understanding of the metabolic interplay between nutrition and physical activity (IN‐PACT)	1
Rethinking reformulation	1
Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta‐analysis	1
Snacking habits of Brazilian adolescents: Brazilian National Dietary Survey, 2017–2018	1
Using a divider nudge in supermarket shopping trolleys to increase fruit and vegetable purchases: A feasibility study using an intervention design	1
Process evaluation of a primary care‐based type 2 diabetes remission project in the North East of England	1
Association of vitamin D‐binding protein polymorphisms and serum 25(OH)D concentration varies among Chinese healthy infants of different VDR‐FokI genotypes: A multi‐centre cross‐sectional s	1
The impact of packaging attributes on portion decisions: Consumer values are important	1
Low‐cost local food supplements could improve maternal and birth outcomes in Indonesia: A pilot randomised controlled trial	1
Underreporting of energy intake is not associated with the reported consumption of NOVA‐classified food groups in socially vulnerable women	1
Knowledge and perceptions of nutrition assistance programmes among young adult students	1
Dietary assessment of 101 para‐athletes from team and individual sports	1
A daily dose of fish oil increased the omega‐3 index in older adults and reduced their heart rate during a walking activity: A pilot study	1
Consumption of sugar‐sweetened beverages and metabolic markers in children – a narrative review of the evidence	1
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake	1