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 2020-03-01 to 2024-03-01.)

Article	Citations
Plant protein ingredients with food functionality potential	68
Healthier and more sustainable diets: What changes are needed in high‐income countries?	44
The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet	43
The challenges of defining a healthy and ‘sustainable’ diet	41
Future foods: Is it possible to design a healthier and more sustainable food supply?	40
Is a vitamin D fortification strategy needed?	32
The role of bread in the UK diet: An update	29
Public health rationale for reducing sugar: Strategies and challenges	25
Do modern types of wheat have lower quality for human health?	23
Maintaining and updating food composition datasets for multiple users and novel technologies: Current challenges from a UK perspective	21
The technological challenges of reducing the sugar content of foods	20
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
Plant‐based eating patterns and endurance performance: A focus on inflammation, oxidative stress and immune responses	17
Association between vegetarian and vegan diets and depression: A systematic review	17
The effects of whey proteins, their peptides and amino acids on vascular function	16
Effects of diets, foods and nutrients on immunity: Implications for COVID‐19?	16
Mindful eating: what we know so far	15
Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?	13
The public health rationale for increasing dietary fibre: Health benefits with a focus on gut microbiota	13
The public health rationale for reducing saturated fat intakes: Is a maximum of 10% energy intake a good recommendation?	12
Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation	12
UK food and nutrition security during and after the COVID‐19 pandemic	12
Why food reformulation and innovation are key to a healthier and more sustainable diet	11
The technological challenges of reformulating with different dietary fibres	11
The Child Feeding Guide: A digital health intervention for reducing controlling child feeding practices and maternal anxiety over time	11

COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data	10
The technological challenges of reducing the saturated fat content of foods	10
Infantile thiamine deficiency in South and Southeast Asia: An age‐old problem needing new solutions	10
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	9
PeRsOnalised nutriTion for hEalthy livINg: The PROTEIN project	9
Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects	9
NuBrain: UK consortium for optimal nutrition for healthy brain ageing	9
Vitamin D: What's new a year on from the COVID‐19 outbreak?	9
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?	8
Eating on the night shift: A need for evidence‐based dietary guidelines?	8
Optimising intermittent fasting: Evaluating the behavioural and metabolic effects of extended morning and evening fasting	8
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition	8
Plenty more fish in the sea? – is there a place for seafood within a healthier and more sustainable diet?	7
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults	7
A comparison of four different Nutritional Profile models in their scoring of critical nutrient levels in food products targeted at Brazilian children	7
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?	7
Chrono‐nutrition – an emerging, modifiable risk factor for chronic disease?	7
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies	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
Egg enrichment with vitamin D: The Sunshine Eggs projects	7
Nutrition and depression: Summary of findings from the EU‐funded MooDFOOD depression prevention randomised controlled trial and a critical review of the literature	6
Restricting promotions of ‘less healthy’ foods and beverages by price and location: A big data application of UK Nutrient Profiling Models to a retail product dataset	6
Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project	6
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	6
Barriers to a healthy diet and physical activity in Mexican adults: results from the Mexican Health and Nutrition Survey	6
UK Nutrition Research Partnership (NRP) workshop: Forum on advancing dietary intake assessment	6
Nutrient content of key cuts of pork in the UK	6
Data considerations for the success of policy to restrict in‐store food promotions: A commentary from a food industry nutritionist consultation	5
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	5
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned	5
Evaluating current egg consumption patterns: Associations with diet quality, nutrition and health status in the UK National Diet and Nutrition Survey	5
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	5
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE	5
Time trends and disparities in combined overweight and obesity prevalence among children in China	5
A gentle nudge: Can choice architecture play a role in retailers’ efforts to promote healthier choices?	5
Macronutrient intake, carbohydrate metabolism and cholesterol in Polish male amateur athletes on a vegan diet	5
Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?	4
A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes	4
Transformations to regenerative food systems—An outline of the FixOurFood project	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
Association of maternal and umbilical cord blood asprosin with excessive gestational weight gain	4
‘Pizza every day – why?’: A survey to evaluate the impact of COVID‐19 guidelines on secondary school food provision in the UK	4
Association between energy intake under‐reporting and previous professional nutritional counselling in low‐income women with obesity: A cross‐sectional study	4
Evolution not revolution – what might the future hold for front‐of‐pack nutrition labelling in the UK?: A British Nutrition Foundation roundtable	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
Phenyl‐γ‐valerolactones and healthy ageing: Linking dietary factors, nutrient biomarkers, metabolic status and inflammation with cognition in older adults (the VALID project)	4
Do gluten peptides stimulate weight gain in humans?	4
Developing a digital toolkit to enhance the communication of health claims: The Health Claims Unpacked project	4
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills	4