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 2020-03-01 to 2024-03-01.)

Article	Citations
Plant protein ingredients with food functionality potential	68
Healthier and more sustainable diets: What changes are needed in high‐income countries?	44
The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet	43
The challenges of defining a healthy and ‘sustainable’ diet	41
Future foods: Is it possible to design a healthier and more sustainable food supply?	40
Is a vitamin D fortification strategy needed?	32
The role of bread in the UK diet: An update	29
Public health rationale for reducing sugar: Strategies and challenges	25
Do modern types of wheat have lower quality for human health?	23
Maintaining and updating food composition datasets for multiple users and novel technologies: Current challenges from a UK perspective	21
The technological challenges of reducing the sugar content of foods	20
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
Association between vegetarian and vegan diets and depression: A systematic review	17
Plant‐based eating patterns and endurance performance: A focus on inflammation, oxidative stress and immune responses	17
The effects of whey proteins, their peptides and amino acids on vascular function	16
Effects of diets, foods and nutrients on immunity: Implications for COVID‐19?	16
Mindful eating: what we know so far	15
Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?	13
The public health rationale for increasing dietary fibre: Health benefits with a focus on gut microbiota	13
Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation	12
UK food and nutrition security during and after the COVID‐19 pandemic	12
The public health rationale for reducing saturated fat intakes: Is a maximum of 10% energy intake a good recommendation?	12
The technological challenges of reformulating with different dietary fibres	11
The Child Feeding Guide: A digital health intervention for reducing controlling child feeding practices and maternal anxiety over time	11
Why food reformulation and innovation are key to a healthier and more sustainable diet	11

The technological challenges of reducing the saturated fat content of foods	10
Infantile thiamine deficiency in South and Southeast Asia: An age‐old problem needing new solutions	10
COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data	10
Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects	9
NuBrain: UK consortium for optimal nutrition for healthy brain ageing	9
Vitamin D: What's new a year on from the COVID‐19 outbreak?	9
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	9
PeRsOnalised nutriTion for hEalthy livINg: The PROTEIN project	9
Eating on the night shift: A need for evidence‐based dietary guidelines?	8
Optimising intermittent fasting: Evaluating the behavioural and metabolic effects of extended morning and evening fasting	8
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition	8
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?	8
A comparison of four different Nutritional Profile models in their scoring of critical nutrient levels in food products targeted at Brazilian children	7
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?	7
Chrono‐nutrition – an emerging, modifiable risk factor for chronic disease?	7
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies	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
Egg enrichment with vitamin D: The Sunshine Eggs projects	7
Plenty more fish in the sea? – is there a place for seafood within a healthier and more sustainable diet?	7
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults	7
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	6
Barriers to a healthy diet and physical activity in Mexican adults: results from the Mexican Health and Nutrition Survey	6
UK Nutrition Research Partnership (NRP) workshop: Forum on advancing dietary intake assessment	6
Nutrient content of key cuts of pork in the UK	6
Nutrition and depression: Summary of findings from the EU‐funded MooDFOOD depression prevention randomised controlled trial and a critical review of the literature	6
Restricting promotions of ‘less healthy’ foods and beverages by price and location: A big data application of UK Nutrient Profiling Models to a retail product dataset	6
Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project	6
Evaluating current egg consumption patterns: Associations with diet quality, nutrition and health status in the UK National Diet and Nutrition Survey	5
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	5
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE	5
Time trends and disparities in combined overweight and obesity prevalence among children in China	5
A gentle nudge: Can choice architecture play a role in retailers’ efforts to promote healthier choices?	5
Macronutrient intake, carbohydrate metabolism and cholesterol in Polish male amateur athletes on a vegan diet	5
Data considerations for the success of policy to restrict in‐store food promotions: A commentary from a food industry nutritionist consultation	5
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	5
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned	5
Association of maternal and umbilical cord blood asprosin with excessive gestational weight gain	4
‘Pizza every day – why?’: A survey to evaluate the impact of COVID‐19 guidelines on secondary school food provision in the UK	4
Association between energy intake under‐reporting and previous professional nutritional counselling in low‐income women with obesity: A cross‐sectional study	4
Evolution not revolution – what might the future hold for front‐of‐pack nutrition labelling in the UK?: A British Nutrition Foundation roundtable	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
Phenyl‐γ‐valerolactones and healthy ageing: Linking dietary factors, nutrient biomarkers, metabolic status and inflammation with cognition in older adults (the VALID project)	4
Do gluten peptides stimulate weight gain in humans?	4
Developing a digital toolkit to enhance the communication of health claims: The Health Claims Unpacked project	4
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills	4
Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?	4
A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes	4
Transformations to regenerative food systems—An outline of the FixOurFood project	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
Associations among social engagement, meal‐related behaviour, satisfaction with food‐related life and wellbeing in Danish older adults living alone	3

Learning in lockdown: Using the COVID‐19 crisis to teach children about food and climate change	3
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	3
Food for thought: Does the Food—a fact of life website benefit food and nutrition teaching in the UK?	3
FIT4FOOD2030: Future‐proofing Europe’s Food Systems with Tools for Transformation and a Sustainable Food Systems Network	3
Development of HM Government example menus for early years’ settings in England	3
Healthy plant‐based diets and their short‐term effects on weight loss, nutrient intake and serum cholesterol levels	3
Healthy soil, healthy food, healthy people: An outline of the H3 project	3
Prevalence of missing nutrition label and ingredients list information on e‐shops of major chain supermarkets in Hong Kong	3
The Food4Years Ageing Network: Improving foods and diets as a strategy for supporting quality of life, independence and healthspan in older adults	3
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	3
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?	3
Supermarket top‐up of Healthy Start vouchers increases fruit and vegetable purchases in low‐income households	3
Medical Research Council Hot Topic workshop report: Planning a UK Nutrition and Healthy Life Expectancy Trial	2
Can the concept of nutrient density be useful in helping consumers make informed and healthier food choices? A mixed‐method exploratory approach	2
Vitamin D: One hundred years on	2
Nutritional content and quality of processed foods and beverages advertised near schools in three cities in the north of Spain	2
Food education – let’s go back to the future	2
Approaches to nutrition intervention in plaque psoriasis, a multi‐system inflammatory disease—The Diet and Psoriasis Project (DIEPP)	2
Interaction of polygenic variants specific for abdominal obesity risk with energy metabolism in large Korean cohorts	2
UK Nutrition Research Partnership workshop: Nutrition and frailty—opportunities for prevention and treatment	2
Peas Please: Making a pledge for more veg	2
PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project	2
Bridging gaps in food labelling	2
Do we need dietary reference values for people with obesity?	2
Epigenetic effects of folate and related B vitamins on brain health throughout life: Scientific substantiation and translation of the evidence for health improvement strategies	2
The role of diet in managing menopausal symptoms: A narrative review	2
Increasing food labelling awareness through a massive open online course (MOOC)	2
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses	2
Using social norm nudges in supermarket shopping trolleys to increase fruit and vegetable purchases	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	1
Botanical ingredients: Intakes, regulations, risks and attitudes	1
Low‐cost local food supplements could improve maternal and birth outcomes in Indonesia: A pilot randomised controlled trial	1
Dietitians' and nutritionists' knowledge and views on aspects of health claims regulation in the UK: Do we inadvertently shoot the messenger?	1
Knowledge and perceptions of nutrition assistance programmes among young adult students	1
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	1
Rethinking reformulation	1
Encouraging sustainable action in a food company: Impacting environmentally sustainable dietary and lifestyle behaviours using an in‐house Sustainability Toolkit and Challenge	1
Snacking habits of Brazilian adolescents: Brazilian National Dietary Survey, 2017–2018	1
Impact of a daily legume‐based meal on dietary and nutritional intake in a group of omnivorous adults	1
Attention to detail: A photo‐elicitation study of salience and packaging design for portion control and healthy eating	1
Is breakfast consumption among Brazilian schoolchildren associated with an ultra‐processed food dietary pattern?	1
Exploration of the dietary habits, lifestyle patterns and barriers to healthy eating in UK post‐partum women	1
‘Raising the Pulse’: The environmental, nutritional and health benefits of pulse‐enhanced foods	1
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	1
Issue Information	1
Proceedings of a roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’	1
MRC Hot Topic workshop report: Reshaping the food environment – applying interdisciplinary perspectives in appetite research	1
Environmental drivers of obesity: Individual willpower versus societal responsibility	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
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
Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta‐analysis	1
Food healthiness judgements among Brazilian and German lay adults	1
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?	1
Age at menarche and its association with overweight including obesity and socio‐economic conditions of Brazilian schoolgirls: A time‐trend analysis	1
First steps towards transforming nutrition and health research in the UK	1
Impact on purchasing behaviour of implementing ‘junk free checkouts’: A pre‐post study	1
Implementing micronutrient fortification programs as a potential practical contribution to achieving sustainable diets	1
Testing the nutritional relevance of food‐based dietary guidelines with mathematical optimisation of individual diets	1
The BBSRC‐DRINC Research Programme: Successes and future perspectives	1
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	1
Future of food: Innovating towards sustainable healthy diets	1
Tackling inequalities in diet: A 20‐year perspective	1
UK Nutrition Research Partnership (NRP) workshop: Improving our understanding of the metabolic interplay between nutrition and physical activity (IN‐PACT)	1
Food insecurity in people living with obesity: Improving sustainable and healthier food choices in the retail food environment—the FIO Food project	1
Consumption of sugar‐sweetened beverages and metabolic markers in children – a narrative review of the evidence	1
Dietary assessment of 101 para‐athletes from team and individual sports	1
Nutritional intake and food sources in an adult urban Kenyan population	1
Examining dietary behaviours, diet quality, motives and supplementation use in physically active individuals following vegetarian‐based eating patterns	1
Processing the evidence to evaluate mechanisms, costs and future solutions	1
Riboflavin and friends: Remarkably versatile vitamins	1
Assessment of dietary habits in inflammatory bowel disease patients: A cross‐sectional study from Poland	1