OOIR: Observatory of International Research

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 2021-08-01 to 2025-08-01.)

Article	Citations
Issue Information	80
Polyphenols in obesity and weight management: Are they worth further research? An umbrella review	46
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults	36
Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study	33
Association between vegetarian and vegan diets and depression: A systematic review	28
Temporal trend of food consumption markers, breakfast consumption and association with overweight/obesity in schoolchildren aged 7 to 10 years between 2007 and 2019	24
Issue Information	24
Healthy Eating Week 2024	23
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?	23
Healthy soil, healthy food, healthy people: An outline of the H3 project	20
MUSAE: Fusion of art and technology to address challenges in food and health	18
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills	18
	16
Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta‐analysis	15
Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross‐sectional study from Türkiye	14
Glycaemic index and glycaemic load of selected packaged vegan foods	14
An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition	13
Sarcopenic obesity and brain health: A critical appraisal of the current evidence	13
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned	13
Do Athletes Cook? A Systematic Scoping Review of Culinary Nutrition in Athletes	12
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies	12
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	12
Issue Information	11
Knowledge and perceptions of nutrition assistance programmes among young adult students	10
Issue Information	10

PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project	10
The association between food production, food security, household consumer behaviour and waist‐hip ratio amongst women in smallholder farming households in Kilifi County, Kenya	10
Conference Diary	10
British Nutrition Foundation Notices	9
Underreporting of energy intake is not associated with the reported consumption of NOVA‐classified food groups in socially vulnerable women	9
Portion Estimation, Satiety Perception and Energy Intake Following Different Breakfast Portion Sizes in Healthy Adults	9
Associations Between Maternal Vitamin B12 Levels, Sociodemographic Factors and Placental Weight: A Cross‐Sectional Analysis in a Tertiary Hospital	9
Conference diary	9
Ultra‐Processed Foods Marketed in Türkiye: An Analysis of Nutritional Quality and Packaging Sustainability	9
Adherence to the Eatwell Guide and population and planetary health: A Rank Prize Forum report	8
Is breakfast consumption among Brazilian schoolchildren associated with an ultra‐processed food dietary pattern?	8
Issue Information	8
Radium levels in Brazil nuts: A review of the literature	7
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	7
Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status	7
Meat and the future of sustainable diets—Challenges and opportunities	7
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 de	7
Diet quality, nutritional status and taste recognition are impaired in men with substance use disorder	7
	7
Assessing the prevalence and potential drivers of food insecurity and the relationship with mental wellbeing in UK university students: A cross‐sectional study	7
	7
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE	6
Evidence‐based food serving size labelling: Survey and laboratory analyses of consumer cooking spray usage	6
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake	6
	6
Healthier and more sustainable diets: What changes are needed in high‐income countries?	6
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition	6
The Views of Adult Weight Management Dietitians on Service Provision for People With Obesity and Severe Mental Illness and/or Learning Disability: A Qualitative Study	6
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?	6
Cooking and food skills confidence of team sport athletes in Ireland	5
Nutrition Bulletin recognised with Impact Factor™	5
Issue Information	5
Conference diary	5
“From evidence to practice” – Insights from the multidisciplinary team on the optimal integration of GLP‐1 receptor agonists in obesity management services	5
Dietary assessment of 101 para‐athletes from team and individual sports	5
Conference Diary	5
Experimental studies and randomised controlled trial investigating the impact of traditional dried fruits consumed as snacks on food intake, experience of appetite and bodyweight	5
Why nutrition education is essential for our future doctors	5
Corrigendum	5
Increasing fibre in white flour and bread: Implications for health and processing	4
Most meal and snack patterns are stable over a 3‐year period in schoolchildren in southern Brazil	4
Low‐cost local food supplements could improve maternal and birth outcomes in Indonesia: A pilot randomised controlled trial	4
COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data	4
The relationship between dietary sugar consumption and anxiety disorders: A systematic review	4
A celebration of the contribution to nutrition science made by Professor Mike Gibney	4
Diet and health inequalities: Connecting with vulnerable groups to address food insecurity—the DIO food project	4
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses	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 Hubs	4
Nutrition knowledge and influence on diet in the carer–client relationship in residential care settings for people with intellectual disabilities	4
Vitamin D: One hundred years on	4

Effects of ketogenic diets on cancer‐related variables: A systematic review and meta‐analysis of randomised controlled trials	4
	4