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 2020-11-01 to 2024-11-01.)

Article	Citations
Healthier and more sustainable diets: What changes are needed in high‐income countries?	57
Mindful eating: what we know so far	22
Association between vegetarian and vegan diets and depression: A systematic review	19
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
Effects of diets, foods and nutrients on immunity: Implications for COVID‐19?	18
Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?	17
The effects of whey proteins, their peptides and amino acids on vascular function	17
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?	16
COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data	15
UK food and nutrition security during and after the COVID‐19 pandemic	14
Infantile thiamine deficiency in South and Southeast Asia: An age‐old problem needing new solutions	14
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition	14
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	13
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	12
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies	12
Eating on the night shift: A need for evidence‐based dietary guidelines?	11
Barriers to a healthy diet and physical activity in Mexican adults: results from the Mexican Health and Nutrition Survey	11
PeRsOnalised nutriTion for hEalthy livINg: The PROTEIN project	10
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?	10
Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project	9
Chrono‐nutrition – an emerging, modifiable risk factor for chronic disease?	9
Vitamin D: What's new a year on from the COVID‐19 outbreak?	9
Egg enrichment with vitamin D: The Sunshine Eggs projects	9
Transformations to regenerative food systems—An outline of the FixOurFood project	8
A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes	7

UK Nutrition Research Partnership (NRP) workshop: Forum on advancing dietary intake assessment	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
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	7
A gentle nudge: Can choice architecture play a role in retailers’ efforts to promote healthier choices?	7
Plenty more fish in the sea? – is there a place for seafood within a healthier and more sustainable diet?	7
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE	7
Time trends and disparities in combined overweight and obesity prevalence among children in China	7
A comparison of four different Nutritional Profile models in their scoring of critical nutrient levels in food products targeted at Brazilian children	7
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned	7
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults	7
Epigenetic effects of folate and related B vitamins on brain health throughout life: Scientific substantiation and translation of the evidence for health improvement strategies	6
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	6
Healthy plant‐based diets and their short‐term effects on weight loss, nutrient intake and serum cholesterol levels	6
Association of maternal and umbilical cord blood asprosin with excessive gestational weight gain	6
Do gluten peptides stimulate weight gain in humans?	6
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?	6
Age at menarche and its association with overweight including obesity and socio‐economic conditions of Brazilian schoolgirls: A time‐trend analysis	6
Food insecurity in people living with obesity: Improving sustainable and healthier food choices in the retail food environment—the FIO Food project	6
Evolution not revolution – what might the future hold for front‐of‐pack nutrition labelling in the UK?: A British Nutrition Foundation roundtable	6
Using social norm nudges in supermarket shopping trolleys to increase fruit and vegetable purchases	6
The Food4Years Ageing Network: Improving foods and diets as a strategy for supporting quality of life, independence and healthspan in older adults	5
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	5
Healthy soil, healthy food, healthy people: An outline of the H3 project	5
Data considerations for the success of policy to restrict in‐store food promotions: A commentary from a food industry nutritionist consultation	5
Factors affecting iron absorption and the role of fortification in enhancing iron levels	5
Approaches to nutrition intervention in plaque psoriasis, a multi‐system inflammatory disease—The Diet and Psoriasis Project (DIEPP)	5
Learning in lockdown: Using the COVID‐19 crisis to teach children about food and climate change	5
Macronutrient intake, carbohydrate metabolism and cholesterol in Polish male amateur athletes on a vegan diet	5
Vitamin D: One hundred years on	4
Developing a digital toolkit to enhance the communication of health claims: The Health Claims Unpacked project	4
PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project	4
Attention to detail: A photo‐elicitation study of salience and packaging design for portion control and healthy eating	4
Interaction of polygenic variants specific for abdominal obesity risk with energy metabolism in large Korean cohorts	4
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	4
Association between energy intake under‐reporting and previous professional nutritional counselling in low‐income women with obesity: A cross‐sectional study	4
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses	4
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills	4
The role of diet in managing menopausal symptoms: A narrative review	4
Environmental drivers of obesity: Individual willpower versus societal responsibility	4
‘Pizza every day – why?’: A survey to evaluate the impact of COVID‐19 guidelines on secondary school food provision in the UK	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
FIT4FOOD2030: Future‐proofing Europe’s Food Systems with Tools for Transformation and a Sustainable Food Systems Network	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