Nutrition Bulletin

Papers
(The TQCC of Nutrition Bulletin is 6. 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 2022-01-01 to 2026-01-01.)
ArticleCitations
Issue Information62
Issue Information50
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults41
Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study35
Polyphenols in obesity and weight management: Are they worth further research? An umbrella review27
Temporal trend of food consumption markers, breakfast consumption and association with overweight/obesity in schoolchildren aged 7 to 10 years between 2007 and 201927
Separating Myths From Facts About Bread and Health26
Association between vegetarian and vegan diets and depression: A systematic review26
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?25
Classic vs. High‐Fat Intermittent Fasting: Impacts on Body Composition, Eating Behaviour, and Diet Satisfaction24
Healthy Eating Week 202422
Do Athletes Cook? A Systematic Scoping Review of Culinary Nutrition in Athletes21
Dietary Phytate Intake and Molar Ratios of Phytate to Zinc and Iron in Turkey21
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned20
An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition19
19
Glycaemic index and glycaemic load of selected packaged vegan foods19
Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross‐sectional study from Türkiye18
Sarcopenic obesity and brain health: A critical appraisal of the current evidence17
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 Australia16
MUSAE: Fusion of art and technology to address challenges in food and health16
The Role of Iron as a Micronutrient in Key Biological Functions, Health and Diseases in Human16
Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta‐analysis15
Issue Information14
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies14
Knowledge and perceptions of nutrition assistance programmes among young adult students14
The association between food production, food security, household consumer behaviour and waist‐hip ratio amongst women in smallholder farming households in Kilifi County, Kenya13
Conference Diary11
Underreporting of energy intake is not associated with the reported consumption of NOVA‐classified food groups in socially vulnerable women11
Associations Between Maternal Vitamin B12 Levels, Sociodemographic Factors and Placental Weight: A Cross‐Sectional Analysis in a Tertiary Hospital11
PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project11
11
British Nutrition Foundation Notices10
Issue Information10
Conference diary10
Portion Estimation, Satiety Perception and Energy Intake Following Different Breakfast Portion Sizes in Healthy Adults10
Ultra‐Processed Foods Marketed in Türkiye: An Analysis of Nutritional Quality and Packaging Sustainability10
Issue Information9
Meat and the future of sustainable diets—Challenges and opportunities9
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 de9
9
Adherence to the Eatwell Guide and population and planetary health: A Rank Prize Forum report8
Is breakfast consumption among Brazilian schoolchildren associated with an ultra‐processed food dietary pattern?8
Radium levels in Brazil nuts: A review of the literature8
Open Access Publishing in Nutrition and Dietetics: State of the Art and Future Directions8
Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status8
Issue Information8
7
Diet quality, nutritional status and taste recognition are impaired in men with substance use disorder7
Corrigendum7
Issue Information7
Evidence‐based food serving size labelling: Survey and laboratory analyses of consumer cooking spray usage7
The Views of Adult Weight Management Dietitians on Service Provision for People With Obesity and Severe Mental Illness and/or Learning Disability: A Qualitative Study7
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition7
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake7
Conference Diary7
Assessing the prevalence and potential drivers of food insecurity and the relationship with mental wellbeing in UK university students: A cross‐sectional study7
Key Action Areas for Population and Planetary Health: Recommendations Arising From the Transforming the UK Food Systems Programme7
7
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?7
COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data7
Why nutrition education is essential for our future doctors6
Cooking and food skills confidence of team sport athletes in Ireland6
Effects of ketogenic diets on cancer‐related variables: A systematic review and meta‐analysis of randomised controlled trials6
“From evidence to practice” – Insights from the multidisciplinary team on the optimal integration of GLP‐1 receptor agonists in obesity management services6
6
Increasing fibre in white flour and bread: Implications for health and processing6
Dietary assessment of 101 para‐athletes from team and individual sports6
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses6
Translational research to identify solutions to the UK's key diet, health and nutrition challenges: The Diet and Health Open Innovation Research Club Innovation Hubs6
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