Nutrition Bulletin

Papers
(The TQCC of Nutrition Bulletin is 3. 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 2021-05-01 to 2025-05-01.)
ArticleCitations
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults76
Issue Information36
Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study31
Temporal trend of food consumption markers, breakfast consumption and association with overweight/obesity in schoolchildren aged 7 to 10 years between 2007 and 201928
Vitamin D: What's new a year on from the COVID‐19 outbreak?25
Polyphenols in obesity and weight management: Are they worth further research? An umbrella review22
Association between vegetarian and vegan diets and depression: A systematic review21
Issue Information18
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?18
Healthy Eating Week 202418
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills14
Healthy soil, healthy food, healthy people: An outline of the H3 project11
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 Australia11
Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross‐sectional study from Türkiye11
MUSAE: Fusion of art and technology to address challenges in food and health10
10
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies10
Sarcopenic obesity and brain health: A critical appraisal of the current evidence10
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned9
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 UK9
Glycaemic index and glycaemic load of selected packaged vegan foods9
An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition9
Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta‐analysis9
The association between food production, food security, household consumer behaviour and waist‐hip ratio amongst women in smallholder farming households in Kilifi County, Kenya8
8
PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project8
Knowledge and perceptions of nutrition assistance programmes among young adult students8
Issue Information8
Ultra‐Processed Foods Marketed in Türkiye: An Analysis of Nutritional Quality and Packaging Sustainability7
Underreporting of energy intake is not associated with the reported consumption of NOVA‐classified food groups in socially vulnerable women7
Adherence to the Eatwell Guide and population and planetary health: A Rank Prize Forum report7
Issue Information7
Conference Diary7
British Nutrition Foundation Notices7
Portion Estimation, Satiety Perception and Energy Intake Following Different Breakfast Portion Sizes in Healthy Adults7
Conference diary7
Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status6
Meat and the future of sustainable diets—Challenges and opportunities6
Issue Information6
6
Using the Australian Dietary Guidelines 2&5 education message in supermarket shopping trolleys to nudge shoppers to purchase more fruit and vegetables: A feasibility study using an intervention de6
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 interdisc6
Radium levels in Brazil nuts: A review of the literature6
BNF Healthy Eating Week 2021 – Find your healthier you!6
Is breakfast consumption among Brazilian schoolchildren associated with an ultra‐processed food dietary pattern?6
Assessing the prevalence and potential drivers of food insecurity and the relationship with mental wellbeing in UK university students: A cross‐sectional study5
5
Diet quality, nutritional status and taste recognition are impaired in men with substance use disorder5
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?5
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition5
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake5
Conference Diary4
Experimental studies and randomised controlled trial investigating the impact of traditional dried fruits consumed as snacks on food intake, experience of appetite and bodyweight4
Issue Information4
Consumption of sugar‐sweetened beverages and metabolic markers in children – a narrative review of the evidence4
Conference diary4
Healthier and more sustainable diets: What changes are needed in high‐income countries?4
Nutrition Bulletin recognised with Impact Factor™4
Cooking and food skills confidence of team sport athletes in Ireland4
Why nutrition education is essential for our future doctors4
Increasing fibre in white flour and bread: Implications for health and processing4
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE4
Evidence‐based food serving size labelling: Survey and laboratory analyses of consumer cooking spray usage4
Dietary assessment of 101 para‐athletes from team and individual sports4
Corrigendum4
Consumption and Greenhouse Gas Emissions Impacts of Population‐Wide Adoption of Dietary Guidelines in China3
Vitamin D: One hundred years on3
Changing the retail food environment3
Diet and health inequalities: Connecting with vulnerable groups to address food insecurity—the DIO food project3
3
COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data3
Nutrition knowledge and influence on diet in the carer–client relationship in residential care settings for people with intellectual disabilities3
Helping athletes to select botanical supplements for the right reasons: A comparison of self‐reported reasons for use versus evidence‐based supplement claims3
Diet, Physical Activity and Depression: Does Gastrointestinal Health Help Explain the Relationship Between Lifestyle Factors and Depression?3
A celebration of the contribution to nutrition science made by Professor Mike Gibney3
Higher atherogenic risk in schoolchildren is associated with MTMR9 rs2293855 gene polymorphism and genetic score3
Translational research to identify solutions to the UK's key diet, health and nutrition challenges: The Diet and Health Open Innovation Research Club Innovation Hubs3
‘Pizza every day – why?’: A survey to evaluate the impact of COVID‐19 guidelines on secondary school food provision in the UK3
Effects of ketogenic diets on cancer‐related variables: A systematic review and meta‐analysis of randomised controlled trials3
Low‐cost local food supplements could improve maternal and birth outcomes in Indonesia: A pilot randomised controlled trial3
3
Most meal and snack patterns are stable over a 3‐year period in schoolchildren in southern Brazil3
Navigating household food insecurity and environmental sustainability on a low income: An exploration of Sheffield mothers3
The relationship between dietary sugar consumption and anxiety disorders: A systematic review3
“From evidence to practice” – Insights from the multidisciplinary team on the optimal integration of GLP‐1 receptor agonists in obesity management services3
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses3
MRC Hot Topic workshop report: Reshaping the food environment – applying interdisciplinary perspectives in appetite research3
Eating on the night shift: A need for evidence‐based dietary guidelines?3
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