Nutrition Bulletin

Papers
(The TQCC of Nutrition Bulletin is 4. 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 2021-07-01 to 2025-07-01.)
ArticleCitations
Issue Information80
Polyphenols in obesity and weight management: Are they worth further research? An umbrella review43
Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study35
Temporal trend of food consumption markers, breakfast consumption and association with overweight/obesity in schoolchildren aged 7 to 10 years between 2007 and 201932
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults28
Association between vegetarian and vegan diets and depression: A systematic review24
Issue Information23
Healthy Eating Week 202421
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?21
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills20
Healthy soil, healthy food, healthy people: An outline of the H3 project18
MUSAE: Fusion of art and technology to address challenges in food and health15
Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta‐analysis14
14
Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross‐sectional study from Türkiye13
Glycaemic index and glycaemic load of selected packaged vegan foods13
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned12
Sarcopenic obesity and brain health: A critical appraisal of the current evidence11
Issue Information11
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
Do Athletes Cook? A Systematic Scoping Review of Culinary Nutrition in Athletes11
An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition11
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies11
The association between food production, food security, household consumer behaviour and waist‐hip ratio amongst women in smallholder farming households in Kilifi County, Kenya11
PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project10
Knowledge and perceptions of nutrition assistance programmes among young adult students10
Conference Diary10
British Nutrition Foundation Notices9
Underreporting of energy intake is not associated with the reported consumption of NOVA‐classified food groups in socially vulnerable women9
Ultra‐Processed Foods Marketed in Türkiye: An Analysis of Nutritional Quality and Packaging Sustainability9
Issue Information9
Conference diary9
Portion Estimation, Satiety Perception and Energy Intake Following Different Breakfast Portion Sizes in Healthy Adults9
Radium levels in Brazil nuts: A review of the literature8
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 de8
Issue Information8
7
Adherence to the Eatwell Guide and population and planetary health: A Rank Prize Forum report7
Meat and the future of sustainable diets—Challenges and opportunities7
7
Is breakfast consumption among Brazilian schoolchildren associated with an ultra‐processed food dietary pattern?7
Diet quality, nutritional status and taste recognition are impaired in men with substance use disorder7
Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status7
Assessing the prevalence and potential drivers of food insecurity and the relationship with mental wellbeing in UK university students: A cross‐sectional study6
6
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
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition6
The Views of Adult Weight Management Dietitians on Service Provision for People With Obesity and Severe Mental Illness and/or Learning Disability: A Qualitative Study6
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?6
Evidence‐based food serving size labelling: Survey and laboratory analyses of consumer cooking spray usage5
Conference Diary5
Conference diary5
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE5
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake5
Dietary assessment of 101 para‐athletes from team and individual sports5
Healthier and more sustainable diets: What changes are needed in high‐income countries?5
Corrigendum5
Issue Information5
Experimental studies and randomised controlled trial investigating the impact of traditional dried fruits consumed as snacks on food intake, experience of appetite and bodyweight4
Nutrition Bulletin recognised with Impact Factor™4
4
Translational research to identify solutions to the UK's key diet, health and nutrition challenges: The Diet and Health Open Innovation Research Club Innovation Hubs4
Vitamin D: One hundred years on4
Cooking and food skills confidence of team sport athletes in Ireland4
COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data4
“From evidence to practice” – Insights from the multidisciplinary team on the optimal integration of GLP‐1 receptor agonists in obesity management services4
The relationship between dietary sugar consumption and anxiety disorders: A systematic review4
Diet and health inequalities: Connecting with vulnerable groups to address food insecurity—the DIO food project4
Low‐cost local food supplements could improve maternal and birth outcomes in Indonesia: A pilot randomised controlled trial4
Increasing fibre in white flour and bread: Implications for health and processing4
Why nutrition education is essential for our future doctors4
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses4
Effects of ketogenic diets on cancer‐related variables: A systematic review and meta‐analysis of randomised controlled trials4
A celebration of the contribution to nutrition science made by Professor Mike Gibney4
Most meal and snack patterns are stable over a 3‐year period in schoolchildren in southern Brazil4
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