Physical, social and economic access to food at all times (food security) is a basic human right and yet, food insecurity remains a global public health problem(1). Food insecurity, the lack of regular or reliable access to nutritious food, disproportionately affects people living in geographically isolated areas such as rural, regional and remote (RRR) Australia(1). Food security is underpinned by six dimensions: food access, availability, utilisation; stability; agency; and sustainability(1). These dimensions and their determinants are interconnected, characterising food security as a complex, ‘wicked’ problem that requires multidimensional responses(2). Australia’s dominant responses to food insecurity, including emergency food relief, nutrition education programs, and social welfare payments, typically focus on isolated aspects of the issue and therefore fail to address the complexities of the problem(2,3). In contrast, multidimensional responses tackle various determinants of food insecurity simultaneously to better identify and address the underlying causes of the issue(2). The Food Community project has implemented the innovative Systemic Innovation Lab approach to support food security in RRR Western Australia (WA)(2). The project aims to map existing initiatives addressing food security in RRR WA against 36 systems change characteristics associated with a transition towards a more effective way of supporting food security in their location(2). This presentation will focus on identifying and exploring the barriers perceived by food security initiative leaders to undertaking systems change. This study was conducted across six regions of WA, including the Wheatbelt, Midwest, Great Southern, Kimberley, Pilbara and Goldfields. Qualitative, semi-structured interviews were conducted with 101 leaders representing 148 initiatives operating across RRR WA. Initiatives included any program, project or service that was addressing one or more determinant of food security. Interviews were managed using NVivo, and analysed thematically following the six-phase qualitative data analysis approach outlined by Braun and Clarke(4). The most common initiative type was food literacy/health promotion programs (n = 57) and ‘food access’ was the dimension most commonly addressed by initiatives (n = 89). Initiatives in this study were least likely to possess the systems change characteristics associated with undertaking meaningful engagement with government representatives. Participants identified barriers to government-community interaction, including limited opportunities, a perceived lack of interest from government representatives, and challenges to undertaking advocacy. Government-community engagement helps to align policies with local contexts and empower communities to govern their food security(2). Therefore, initiative leaders require support, potentially in the form of toolkits and guides, to enhance their skills and capacity to undertake advocacy and strategically engage with government representatives. These findings provide valuable insights into the perspectives of initiative leaders and highlights key areas for improving food security systems change, including the need to strengthen collaboration between government and community for sustainable food security solutions.

Dietary fibres, including psyllium and inulin, are non-digestible carbohydrates found in fruits, vegetables and legumes(1). An optimal intake of dietary fibre decreases the risk of type 2 diabetes, colon cancer and cardiovascular disease(2), but only 5% of the UK adult population consumes the recommended dietary fibre intake of 30 g/d(3). Optimal fibre intake is also thought to be important for patients. There is evidence from murine models that dietary fibre supplementation can improve tumour response and reduce normal tissue side effects caused by radiation in cancer patients(4). Studying the effect of dietary fibres on healthy older people in detail is the first step to designing clinical trials in cancer patients.

A within-subject, double-blinded study (n=40) was conducted on healthy older adults, over 60 years, to explore the response of the gut microbiota composition and activity to dietary fibre supplementation. Maltodextrin was given as placebo, with psyllium+inulin and inulin provided as diet interventions to be consumed for two weeks each, with a two-week washout period between treatments. Faecal samples for rRNA 16S sequencing, IgA and calprotectin analysis, as well as gut symptom and quality of life (QOL) questionnaires, were collected at the start and end of each intervention. The study was approved by the Human Studies Management Committee and Rowett Ethics committee.

Participants self-assessed QoL remained stable during the study (Anova, p>0.05). However, all interventions reportedly caused flatulence (Friedman, p<0.05), with psyllium+inulin supplementation slightly increasing early satiation (p=0.04) and rumbling (p=0.02) when compared to maltodextrin. Participants average fibre intake was 23.8 g/day (SD=8.0) at baseline, and remained consistent during the study (Anova, p=0.0525). IgA showed no significant change between maltodextrin, psyllium+inulin and inulin supplementation (2431±5490 µg/ml, 2024±2633 µg/ml and 1614±1683 µg/ml, Anova, p=0.906). Calprotectin levels showed no significant change between maltodextrin, psyllium+inulin and inulin intake (41.30±56.13 mg/kg vs 28.06±32.29 mg/kg vs 27.60±33.97 mg/kg, Anova, p=0.529). However, the intake of psyllium+inulin significantly increased propionate concentration (3.17±1.68 MM vs 3.99±2.15 MM, t-test, p=0.023), and inulin supplementation significantly increased acetate (12.52±4.69 MM vs 14.45±5.58 MM, t-test, p=0.01) and propionate (3.27±1.38 MM vs 3.88±2.05 MM, t-test, p=0.007) concentrations. Metastats and LEfSE showed an increase in the genus Anaerostipes after psyllium+inulin supplementation, and an increase in the genera Anaerostipes and Bifidobacterium after inulin supplementation.

Overall, the supplements were well tolerated, with no change in gut health markers IgA and calprotectin. Bifidobacteria are associated with increased apoptosis in cancer cells and reduced radiation-induced diarrhoea(5), whereas lower abundance of Anaerostipes are reported in colorectal cancer patients(6). As such, modifying the gut microbiota using dietary fibres to increase the abundance of Bifidobacteria and Anaerostipes could advance patient treatment.

Endogenous biological rhythms synchronise human physiology with daily cycles of light-dark, wake-sleep and feeding-fasting. Proper circadian alignment is crucial for physiological function, reflected in the rhythmic expression of molecular clock genes in various tissues, especially in skeletal muscle. Circadian disruption, such as misaligned feeding, dysregulates metabolism and increases the risk of metabolic disorders like type 2 diabetes. Such disturbances are common in critically ill patients, especially those who rely on enteral nutrition. Whilst continuous provision of enteral nutrition is currently the most common practice in critical care, this is largely dictated by convenience rather than evidence. Conversely, some findings indicate that intermittent provision of enteral nutrition aligned with daylight may better support physiological functions and improve clinical/metabolic outcomes. However, there is a critical need for studies of skeletal muscle responses to acutely divergent feeding patterns, in addition to complementary translational research to map tissue-level physiology to whole-body and clinical outcomes.

Long-term conditions (LTC) such as diabetes, cardiovascular disease (CVD), overweight and obesity have a significant impact in Aotearoa (New Zealand). Māori communities are disproportionately affected, making LTCs a critical equity issue for the country(1). These inequities are not incidental but reflect the direct legacy of colonisation. An intervention shown to have a positive impact across a range of LTCs is a plant-based diet(2), yet nutrition trials in Aotearoa are limited. No published controlled nutrition trials consider a Māori worldview of kai (food) or acknowledge that for Māori, weight may not be the best anthropometric measure. Nutrition is a key determinant of improving health outcomes. To enable equitable health outcomes, research must value Western science alongside mātauranga Māori (Māori knowledge) and incorporate traditional food sources. The purpose of this project is therefore to determine the impact of an Aotearoa-specific nutrition approach with a Māori worldview of kai and prioritising plants. The study is a non-randomised, mixed-methods, single-arm pilot in Gisborne with 11 participants (82% were Māori), guided by Kaupapa Māori methodology (a Māori methodology). The research upholds tino rangatiratanga (Māori sovereignty), ensures Māori governance and oversight, and honours Te Tiriti o Waitangi (the Treaty of Waitangi) principles. Outcome measures will be performed at baseline and 12 weeks, including quality of life using a Kaupapa Māori questionnaire and semi-structured interviews, and metabolic health markers (HbA1c, lipids, blood pressure, weight, waist-to-hip ratio). Adherence is not assessed by monitoring energy intake, but rather supported with recipes, meal plans, weekly check-ins, and a Facebook group to encourage kōrero, pātai, and whanaungatanga. The programme focuses on sustainable lifestyle changes responsive to whānau needs. Kai ā Nuku is a nutrition programme, integrating mātauranga Māori and nutrition science. Approximately 90% of food is sourced from seasonal plants. Core principles include daily beans or lentils, fermented foods (sauerkraut, kimchi, apple cider vinegar), sourdough bread, and unprocessed grains (quinoa, buckwheat, black rice). Limitations include red meat for special occasions, eggs fewer than three per week, no dairy except goat products, no added sugar, and limited processed foods, alcohol, and caffeine. Māori kai practices are integrated: fish and kaimoana three times per week, rewena bread as sourdough, karengo (seaweed), and kaanga pirau and toroi (traditional fermented foods). The themes constructed from this research suggest that Kaupapa Māori health interventions, grounded in whānau-centred (family-centred) approachesand te ao Māori (Maori worldview) understandings of health, remain fundamental for Māori whānau. Participants’ experiences also indicate that hinengaro (mental and emotional well-being) and quality of life are critical markers of health. The quantitative findings demonstrated improvements in hinengaro scores (16.2 ± 4 v 18.4 ± 3.6; p < 0.05), total Kaupapa Māori quality of life scores (20.8 ± 5.7 v 22.25 ± 5.1; p < 0.05), total cholesterol (4.7 ± 1 v 3.9 ± 0.7; p < 0.05), low-density lipoprotein cholesterol (2.7 ± 0.7 v 2.1 ± 0.2; p < 0.05), body weight (99.9 ± 17.1 v 93.8 ± 13.5; p < 0.05), and waist circumference (109 ± 9.4 v 101.2 ± 9; p < 0.01). The Kai ā Nuku study demonstrates that dietary and lifestyle interventions grounded in both evidence-based science and mātauranga can enhance the health and well-being of whānau. The findings from this study support the need for continued investigation, including well-designed randomised controlled trials.

The workplace is a key environmental determinant of health and well-being. Food choices can be influenced by several workplace-related factors including, but not limited to, working hours, the workplace food environment, job roles and workplace culture. Therefore, the workplace is increasingly viewed as an important place for public health nutrition interventions. However, research in this area is fragmented and heterogeneous due to the wide range of workplace settings and occupational groups. This editorial summarises the research presented at The Nutrition Society Workplace Diet and Health Special Interest Group Satellite Symposium in July 2024 as part of the inaugural Nutrition Society Congress.

The global nutrition community faces an urgent imperative to address inequities in food security while promoting inclusive approaches to nutrition science and practice. The Nutrition Society of Australia’s 2024 Annual Scientific Meeting on ‘Food for All: Promoting Equity, Diversity, and Inclusion in Nutrition’ addressed this critical challenge through a 4-day programme of cutting-edge, multi-disciplinary research. The conference brought timely focus to key issues, including food access, cultural food practices, nutrition service accessibility, and inclusive research and education approaches. The conference featured public presentations, workshops, oral and poster sessions, symposia, and early career researcher sessions, and emphasised incorporating diverse perspectives while highlighting collaborative approaches to promoting equitable food systems. Coordinated efforts among researchers, healthcare providers, community organisations, industry partners and policymakers remain essential to advance inclusive nutrition practices and ensure equitable access to nutritious food for all populations.

The current review will examine the field of food intake biomarkers and the potential use of such biomarkers. Biomarkers of food intake have the potential to be objective measures of intake thus addressing some of the limitations associated with self-reported dietary assessment methods. They are typically food-derived biomarkers present in biological samples and distinct from endogenous metabolites. To date, metabolomic profiling has been successful in identifying several putative food intake biomarkers. With respect to food intake biomarkers, there has been a proliferation of publications in this field. However, caution is needed when interpreting these as food intake biomarkers. Many have not been validated thus hampering their use. While much of the focus to date is on discovery of food intake biomarkers there are excellent examples of how to utilise these biomarkers in nutrition research. Applications include but are not limited to: (1) measurement of adherence to diets in intervention studies (2) objectively predicting intake with no reliance on self-reported data and (3) calibrating self-reported data in large epidemiological studies. Examples of these applications will be covered in this review. While significant progress is achieved to date in the food intake biomarkers field there are a number of key challenges that remain. Examples include lack of databases focused on food-derived metabolites thus hindering the discovery of new biomarkers and the need for new statistical approaches to deal with multiple biomarkers for single foods. Addressing these and other key challenges will be key to development of future opportunities.

The National Diet and Nutrition Survey results years 1-11 (NDNS)(1), show that community-based older adults (65+ years) from a range of socioeconomic and ethnic groups reduce their food intake and diet quality with age, failing to meet current dietary guidelines. Understanding why these food behaviour changes occur is essential for developing acceptable food-based solutions that optimise nutritional intake. This descriptive qualitative study addresses this gap by examining how older adults interpret age-related changes and how these interpretations shape everyday food behaviours (purchasing, preparation, food choice, and intake).

Semi-structured interviews were conducted with 40 community-dwelling adults (65+ years) living independently in Reading (England) and Northern Ireland (NI), to capture regional variations in dietary habits and perceptions of the influence of ageing on eating patterns. The interviews explored food purchasing, preparation, and consumption in later life. They were recorded, transcribed verbatim, and a reflexive thematic approach was used to analyse the data(2).

Data were collected from the participants comprising of the following interviewees: 45% male (n=18), 55% female (n=22); white n=35 (87.5%), black n=2 (5%), other n=3 (7.5%), and mean age; men 71 years (range 65-84,); female 74 years (range 65-91). Two of five themes that emerged in addition to food price, nutrition knowledge and appetite included life events (e.g. divorce, retirement, illness, and bereavement) and social and emotional aspects of eating. Within the latter theme, commensal eating was viewed both positively and negatively by participants depending on their circumstances; for example, post-COVID, people had become used to staying at home and eating out and entertaining less, which in some cases meant fewer occasions to eat with others. A key perception was that functional capacity was more significantly impacted by life events (e.g., bereavement, illness) than by chronological age alone. Adaptation to worsening health conditions with resilience and acceptance of resulting dietary changes were observed in many participants. In addition to medication, some had attempted to change their diets to manage conditions such as high cholesterol and digestive issues by consuming functional foods including probiotic yogurts and non-dairy butters with plant sterols.

The results of this study revealed that functional capacity, social and emotional circumstances, and life events are key drivers of eating habits in older adults. The food behaviour changes suggest that older adults adapt eating to sustain autonomy in the face of changing circumstances. Interestingly, the study highlighted that community-dwelling older adults adapted to changing health conditions with resilience and accepted dietary change where there was a need to protect health. This evidence could inform the development of strategies that improve the nutritional intake of older adults by aligning nutritional interventions with existing food practices, lived experiences and the heterogeneous nature of their needs.

Food literacy is a distinct and complementary concept to nutrition literacy, and both are predictors for health outcomes, including for chronic disease. The food literacy status of people living in Aotearoa New Zealand is unknown. Current food literacy assessments do not encompass concepts of a te ao Māori (Māori) worldview of health such as collective wellbeing, engagement with whānau (family), the environment, spiritual and cultural aspects. Staff from He Toa Taua (Harbour Sport), delivering Green Prescription and Active Families programmes, indicated providing nutrition education is constrained by not knowing what clients need or want. Identifying the skills, knowledge, and confidence people have about food would support better provision of nutrition education. The aim of this work was to develop a food literacy assessment tool that included concepts aligned with a Māori worldview for use in the Aotearoa NZ context. The conceptual model of food literacy by Vidgen and Gallegos(1) outlines four domains pertaining to skills, knowledge and attitudes, and was used as a foundation for this tool. Co-designed with four Māori staff from He Toa Taua, and with contributions from seven Māori dietitians/nutritionists, concepts from Te Whāre Tapa Whā(2) were also considered. The tool was styled after the Hua Oranga(3,4) wellbeing checklist. Twenty whānau engaged with He Toa Taua also had input to the tool development. The completed tool included 20 items under the four domains of Plan and manage, Select, Prepare, and Eat. Following completion, 38 clients and staff from six community services trialled the tool. A five-point Likert scale identified the level of agreement for statements describing the tool use. Twenty-three clients provided feedback and there were high levels of agreement that the tool was dignifying, mana-enhancing, highlighted topics of importance, was easy to understand and helped to identify support. Suggestions for improvement were to include items more relevant to people living alone and capture more detailed information. Nine staff completed feedback and indicated the checklist was quick to complete, increased staff confidence to support a person with food/nutrition needs, invited kōrero (conversation) and was strengths focused. Involvement of whānau and practitioners in the development of this tool was a critical factor to ensure it was relevant to the needs of both people seeking and providing nutrition information and guidance. The contributions of co-designers, whānau, and Māori nutrition practitioners resulted in a checklist that can be used to help clients and staff identify the areas where support is needed and appropriate. Further refinement of the tool and testing in more community settings is warranted, but the evaluation completed thus far indicated the tool was acceptable in the Aotearoa NZ context, facilitates opportunity to explore what is important and meaningful for people, and enables activating appropriate support.

Anthocyanins, a flavonoid subclass present in certain blue, purple and red fruits and vegetables, have potential neuroprotective properties due to their anti-inflammatory, antioxidant, and signalling effects(1). Clinical and epidemiological studies of anthocyanins provide promising evidence for attenuation of memory loss and improved cognitive function(2). We investigated the effects of anthocyanins, provided through diet or supplementation, on cognitive function and related parameters(3). A multi-centre, 24-week randomised, parallel 3-arm clinical trial was conducted in participants aged 60–85y with self-reported memory complaints and scoring ≤ 13 on the Memory Index Score within the Telephone Montreal Cognitive Assessment (T-MoCA). Participants were randomised to high anthocyanin diet, freeze-dried product derived from blackcurrants (250 mg anthocyanins/day), or control (placebo). The primary outcome was auditory episodic memory functioning. Secondary outcomes were additional cognitive functions, subjective memory complaints and self-reported depression symptoms, blood pressure, inflammatory biomarkers, lipid profile, vascular and microvascular endothelial function tests, and gut microbiota. Mixed linear modelling evaluated changes over time. Gut microbial abundance (alpha diversity) was measured using Shannon Simpson’s Index and association between anthocyanin intake and taxa level was assessed using the MaAsLin2 multivariable regression model. Of 110 participants enrolled (mean age 69.2 y SD 6.7; 36 males, 74 females), 94 completed the study. Median anthocyanin intake increased by 76.7 mg, 252.1 mg, and 2.9 mg in the diet, active powder, and control groups, respectively. There was no treatment*time effect on any primary or secondary outcomes. A time effect was observed for the majority of psychometric tests. At baseline, participants with habitual anthocyanin intake ≥ 10 mg/day performed better on a number of cognitive tests compared to those with higher intakes (p < 0.05). They also had a clear difference in microbial abundance with Bacteroides sp. enriched in the higher anthocyanin group, compared to Enterococcus sp. enriched in the lower anthocyanin group. The active powder group had an increase in alpha diversity (p = 0.074) at follow-up which was more pronounced in in participants with a low habitual anthocyanin intake at baseline. In conclusion, this clinical trial found no significant effect of dietary or supplemental anthocyanins, on any of the investigated outcomes in older adults with self-reported memory complaints, except potential improvements in the gut microbiome in the active powder group. We postulate that the potential anti-inflammatory, antioxidant, and signalling effects of anthocyanins were insufficient to significantly modulate any outcomes due to participants’ overall good health and lack of relevant cognitive decline. We recommend future interventional studies focus on subjects with low habitual anthocyanin intakes, those with diagnosed cognitive impairment, such as Mild Cognitive Impairment and dementia, and those with more severe comorbidities, particularly chronic inflammatory conditions.

A person’s chronotype reflects individual variability in diurnal rhythms for preferred timing of sleep and daily activities such as exercise and food intake. The aim of this review is to provide an overview of the evidence around the influence of chronotype on eating behaviour and appetite control, as well as our perspectives and suggestions for future research. Increasing evidence demonstrates that late chronotype is associated with adverse health outcomes. A late chronotype may exacerbate the influence of greater evening energy intake on overweight/obesity risk and curtail weight management efforts. Furthermore, late chronotypes tend to have worse diet quality, with greater intake of fast foods, caffeine and alcohol and lower intake of fruits and vegetables. Late chronotype is also associated with eating behaviour traits that increase the susceptibility to overconsumption such as disinhibition, food cravings and binge eating. Whether an individual’s chronotype influences appetite in response to food intake and exercise is an area of recent interest that has largely been overlooked. Preliminary evidence suggests additive rather than interactive effects of chronotype and meal timing on appetite and food reward, but that hunger may decrease to a greater extent in response to morning exercise in early chronotypes and in response to evening exercise in late chronotypes. More studies examining the interplay between an individual’s chronotype, food intake/exercise timing and sleep are required as this could be of importance to inform personalised dietary and exercise prescriptions to promote better appetite control and weight management outcomes.

The aim of this review is to examine why cultural food security and cultural food sovereignty should be prioritised and embedded within conventional food security frameworks. It demonstrates how culturally grounded, community-driven approaches foster more just, sustainable and empowering food systems for ethnically diverse, Indigenous and local communities, while highlighting the limitations of conventional metrics that overlook socio-cultural, political and ecological dimensions essential to resilience. Conventional food security focuses on access to sufficient, safe and nutritious food, often sidelining access to culturally appropriate and spiritually meaningful foods that are integral to cultural identity and tradition (cultural food security) and the authority and decision-making power held by local people over their foodways (cultural food sovereignty). Its market-based, individualistic measurement paradigms further neglect collectivist, traditional and spiritual food values, resulting in assessments that may conform to global standards yet produce flawed outcomes, misaligned interventions and continued marginalisation of ethnically diverse, Indigenous and local communities. Drawing on socio-cultural, political, economic and environmental frameworks, the review demonstrates how food sovereignty and cultural food security provide more sustainable, equitable and empowering pathways for communities. It underscores the need for community-driven, culturally grounded food policies.

Taste and chemosensory perception are important for human survival and play a critical role in food consumption and health(1). Eating behaviours are shaped by several factors, namely preference and availability, among a myriad of complex factors. However, research suggests that dietary intake may influence taste sensitivity and consumption(2). Diet-induced taste plasticity is a phenomenon that refers to the adaptation of the taste system to differing dietary environments i.e. chronic consumption of foods rich in sugar and/or fat. Research suggests that an inverse relationship exists between tastant concentration and sensitivity, and that sensitivity is impacted by consumption(2). Animal research conducted mainly on insects (fruit flies) and mammals (rats, mice) have provided a preliminary understanding of this phenomenon, with further research needed in humans to investigate the underlying mechanisms(2). This study aimed to investigate how consumers with low and high scores on the Refined Sugar Consumption Questionnaire (RSCQ) detect sweet, bitter and salty tastes(3).

Stock solutions of caffeine (0.54 g/l), sucrose (24 g/l) and sodium chloride (salt) (4 g/l) were diluted to make solutions with varying concentrations. Participants were asked to complete the Refined Sugar Consumption Questionnaire (RSCQ) including questions regarding addictive-like eating and sugary food/drink consumption(3). Only participants who scored in the ‘Low’ and ‘High’ groups from the RSCQ scoring criteria were eligible. Therefore, 40 participants were recruited (22 female, 17 males, and 1 gender neutral), age range of 19-81 years (mean age 38 ± S.D. 17.7 years) and a BMI range of 19.5-40.1 kg/m² (mean BMI 26.7 ± S.D. 4.6 kg/m²). A modified 3 alternative forced choice ascending method was used. The participant was given three 20ml samples, two with water, and one with the lowest concentration of the solution. When the participant correctly identified the taste three times in a row, their detection threshold (DT) was assigned.

The interaction between Group and Solution (F (2, 72.6) = 6.87, p = 0.002), Group (F (1, 37.7) = 7.12, p = 0.011), and Solution (F (2, 72.6) = 98.8, p = <0.001) were all significant. Thus, the high group had a significantly reduced sensitivity to sweetness when compared to the low group. There were no significant interactions between group and solution with the bitter and salty solutions. Age, sex and BMI were potential cofounders and all were not statistically significant (age (F (23, 3.49) = 1.26, p = 0.472), sex (F (2, 33.7) = 0.318, p = 0.73), and BMI (F (2, 33.3) = 0.08, p = <0.928)).

This study suggests that increased sugar consumption and addictive-like eating (high RSCQ score) is associated with a reduced sensitivity to sweet tastes.

Mental health is a leading health concern for rangatahi (young people) in Aotearoa (New Zealand), especially rangatahi Māori. Symptoms of depression doubled between 2012-2019 among rangatahi (young) Māori, and mental health inequities have unacceptably widened during this time(1). The role of nutrition in promoting mental wellbeing is an emerging area of research; however, it is primarily grounded in Western paradigms. Limited research explores the relationship between kai (food) and mental wellbeing seen through a te ao Māori lens. The aim of this research is to conceptualise the role of kai in supporting mental wellbeing among rangatahi Māori who have experienced mental health challenges. This project is grounded in Participatory Action Research methodologies informed by kaupapa Māori principles of whanaungatanga (relationships), manaakitanga (respect) and tino rangatiratanga (self-determination). Researchers partnered with The Kindness Institute, an organisation with the aspirations to empower marginalised communities and support wellbeing through kaupapa Māori-aligned programs. Rangatahi who had previous engagement with The Kindness Institute were eligible to participate. Photovoice methodology was utilised to explore rangatahi perspectives, values and beliefs around kai and their mental wellbeing in response to three key questions - “what does kai mean to you?”, “what role does kai play in your mental wellbeing?” and “what helps you or makes it hard for you when it comes to kai?”. Five wāhine (female) Māori took part in this study. Participants then engaged in a focus group to discuss their photographs more deeply. Reflexive Thematic Analysis was used to develop themes based on the focus group that explore rangatahi perspectives. Themes were generated based on the overarching theme of ‘Nā te kai ka ora’, through kai, there is wellbeing. This captures the concept that there is more to kai than just the food and nutrients we consume. Within this notion, key themes that were developed included ‘Kai hei Haerenga, Kai hei Oranga’ (Kai as a journey, kai as wellbeing), ‘Ko te Kai he Taura Here’ (Kai as the Binding Cord), Kai i te Ao Matihiko’ (Kai in the Digital World) and ‘He ara kai, He ara hinengaro’ (Kai as a pathway to mental wellbeing). By learning from the lived experiences of wāhine rangatahi, this research helps to build a deeper understanding of what is important for the hauora and mental wellbeing of rangatahi Māori in the kai and nutrition field. We hope to create a foundation from which approaches utilising kai can be used for healing, centring and valuing Māori culture and beliefs to support mental wellbeing.

Randomised controlled trials are the ‘gold standard’ approach in nutrition research to show a causal relationship between a dietary intervention and clinically relevant outcomes at the population level. Here we review why different study designs are needed to establish the efficacy of dietary interventions at the individual level and to better account for relevant factors that can also influence the outcomes. Over the past decade, precision nutrition approaches have been developed as a new way to measure the effectiveness of dietary interventions at the individual and population level. Precision nutrition aims to determine the individual factors that are associated with differences in responses to dietary interventions. This is complex, typically needing studies with a large number of participants and using advanced statistical approaches and machine-learning algorithms to identify predictors that can explain why individuals do or do not respond to consuming specific foods, meals or diets, for a given outcome. N-of-1 study designs, which are new to nutrition science, offer a robust alternative approach to assess how an intervention and everyday behaviours affect individual health outcomes. They utilise repeated measures within individuals, rather than baseline and end measures in a larger number of participants, to provide the statistical power required to determine an individual’s responsiveness to an intervention. The adoption of new study designs and modelling approaches, particularly the N-of-1 approach, to examine responses to interventions within individuals, will help to further the understanding of the relationships between diet and health within individuals more effectively and accurately.

Obesity is a chronic, complex and multi-factorial condition with an increasing prevalence worldwide. Irregular eating schedules might be a contributing factor to these numbers through the dysregulation of the circadian system. Time-restricted eating (TRE), an approach that limits eating windows, has been studied as a strategy to treat obesity, aligning eating occasions with metabolic circadian rhythms. This review aims to provide an overview of the impact of TRE protocols on metabolic, inflammatory, oxidative stress and circadian rhythm biomarkers in people with overweight or obesity. Most studies report significant weight loss following TRE protocols. While glucose levels decreased in nearly all TRE interventions, only a few studies demonstrated statistically significant differences when compared to the control groups. The findings for c-reactive protein and TNF-α were inconsistent, with limited significant differences. Changes in lipid profile changes were variable and generally did not reach statistical significance. Both 4-hour and 6-hour TRE interventions significantly reduced 8-isoprostane levels. Additionally, TRE significantly altered clock gene expression, as well as that of genes associated with metabolic regulation in subcutaneous adipose tissue. While the evidence is still inconsistent, limiting eating to a consistent daily window of 8 to 12 h can improve insulin sensitivity, reduce blood glucose, cholesterol and triglyceride levels and promote weight loss. These effects are likely attributable to both direct metabolic impacts and indirect benefits from weight loss and improved dietary habits. However, data on circadian, inflammatory and specific metabolic biomarkers remain scarce and occasionally contradictory, highlighting the need for further research on these interventions.

Live microbes (LM) are naturally present in a variety of commonly consumed foods. These include raw fruits and vegetables, fermented foods, which are defined as foods made through desired microbial growth and enzymatic conversions of food components, and also probiotics, defined as live microorganisms providing health benefits to the host when consumed in adequate amounts(1–3). Interest in consumption of foods that harbour LM has increased recently due to evidence linking these foods to improved health outcomes and reduced risk of chronic diseases, including cardiovascular disease(1–3). However, most research on LM intakes has focused on US population samples or intake of specific foods, and not on total diet(1–3). To-date, no study has quantitatively assessed consumption of LM among the Australian population. The aim of this study was to develop a database for estimating and categorising live microbe (LM) content in common foods and beverages listed in the Australian Eating Survey® (AES) food frequency questionnaire (FFQ)(4). A secondary aim was to apply this database to examine the relationship between LM intake, cardiometabolic health indicators and inflammatory markers. Estimation of LM content (colony-forming unit (CFU)/per gram) was based on previous published methods(1), with foods assigned to three categories based on expected prevalence of viable microorganisms in different food matrices. CFU LM density was defined as low (< 104 CFU/g), medium (104–107 CFU/g), or high (> 107 CFU/g). Estimated LM quantities were applied to Australian AUSNUT 2011–13 food and beverage items included in the AES® FFQ. Using cross-sectional baseline data from a sample of healthy adults (n = 58), usual LM intakes were estimated, and relationships with demographic data, anthropometry and clinical chemistry were evaluated. Results were analysed using adjusted weighted-least squares regression. Estimated LM quantities were determined for more than 200 AUSNUT food codes. The greatest number of items (n = 226) were classified as low, with most being vegetables (22.6%), cereal-based products and dishes (13.3%), and meat, poultry, and game products and dishes (11.1%). Twenty-one food items were classified as medium (57.1% fruit, 28.6% vegetables, 14.3% milk products), and two items as high (yoghurt and cream sour). Consumption of LM was significantly inversely associated with body weight (p = 0.008), BMI (p = 0.005), waist circumference (p < 0.001), and plasma insulin concentration (p = 0.001), and positively associated with HDL-cholesterol (p < 0.001). No significant associations were observed with fasting, plasma glucose, total, LDL and non-HDL cholesterol, triglycerides and TNF-α. Findings suggest that more frequent consumption of foods containing LM is associated with lower cardiometabolic and inflammatory risk factors in this sample. Further research is needed to evaluate LM intake and health outcomes in larger studies.