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.

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.

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.

This abstract was awarded the prize for best oral presentation.

Milk is a major dietary source of protein, calcium, and iodine; however, it also contributes significantly to saturated fat intake(1). Additionally, dairy production raises environmental and ethical concerns. Altering cows’ diets can improve animal health and productivity(2), thereby reducing the environmental burden whilst enhancing the nutritional qualities of milk. This study examined consumer attitudes towards and willingness to purchase improved milk products.

Participants (n=26) were recruited at community venues in rural and urban settings (Ayrshire and Glasgow). Habitual dairy purchasing and intake were assessed using a dairy-specific FFQ. Agreement with statements (n = 5) related to the sustainability and healthfulness of own diets, and the influence of dairy and meat consumption on the environment were assessed using 5-point Likert scales (strongly disagree to strongly agree). Participants were presented with milk bottle packaging (n = 4) that presented different information about milk production and nutrition. Product A featured local production and omega-3 content, Product B featured “better for the planet” and “happy healthy cows” statements, and natural enrichment with omega-3. Product C had no specific claims. Product D featured “happy healthy cows”, enriched with omega-3, local production and fair trade standards, biodiversity protection, reduced methane emissions, and a novel quality assurance logo. The likelihood of purchasing products A-D was ranked, along with the factors (n = 6) driving the choices, before and after a taste test with four samples of the same milk, labelled to match packaging A-D. Participants reported how much they would be willing to pay for each product relative to Product C (£0.85 per pint), both before and after the taste test.

Participants (50% women, median age 54, IQR 25) had a median dairy intake of 3.7 portions per day (IQR 1.9-5.7), with 54% perceiving to consume a healthful diet, and 31% perceiving to consume a sustainable diet. Although most (85%) agreed that food choices impact the environment, only 31% agreed that dairy consumption should be reduced for environmental reasons. Based on packaging, most ranked Product D first (77%) and Product C last (81%). After tasting, 42% selected product D first and 51% ranked Product C last - with participants willing to pay 15p (IQR 0-30p) more for Product D compared to C. Improved animal welfare was the most important factor for preference (median rank 2, IQR 1-3), followed by fair trade standards (3, IQR 2-5), local production (3.5 IQR 1.75-5), environmental impact (4 IQR 3-5) nutritional qualities (4 IQR 2-5.25) and quality assurance branding (5 IQR 3-6).

Participants indicate a preference towards and a willingness to pay more for improved cows’ milk, with statements about animal welfare being a critical factor.

Behaviour change research often prioritises attitudinal and motivational changes, yet behaviour does not always track self-reported intentions(1) and may not be reflected in Capability, Opportunity, Motivation and Behaviour (COM-B) measures(2). The aim of this study was to test whether reductions in meat-eating can occur without parallel changes in COM-B constructs during a free-living meat reduction intervention.

We followed 33 free-living UK adults for 8 weeks (63.6% female; mean age 45 years (SD 16.7), range 18-78; 84.8% White). Eligibility required age 18+ and current meat consumption of 6 or 7 days per week, and participants were not required to already intend to reduce meat intake. Participants were asked to reduce meat consumption to 4 days per week over an 8-week period; beyond this target, no dietary counselling or food provision was provided. Participants completed daily reflective diaries, weekly online 24 h dietary recalls (Intake24), repeated COM-B surveys, and short interviews on barriers and facilitators.

Friedman tests with Nemenyi post-hoc comparisons indicated timepoint differences in meat-eating days (χ² = 42.8, df = 3, p < .001) and readiness to reduce meat (χ² = 37.3, df = 3, p < .001). Median meat-eating days decreased from 7 at baseline to 4 at midpoint, endpoint, and 4-week follow-up. Dispersion across measures was mixed: the perceived impact of climate change on meat consumption widened from baseline (IQR 1) to endpoint (IQR 3), while readiness to reduce meat showed similar dispersion at baseline (IQR 2) and 4-week follow-up (IQR 1.75). In contrast, COM-B constructs changed little: capability was high throughout, opportunity indicators (affordability, household support, availability of vegetarian options) were stable, and automatic and reflective motivations showed no consistent movement. Qualitative data suggested that adherence was supported by structured routines, planning, and increasing familiarity with substitutions, enabling behaviour change without parallel shifts in reported beliefs or motivation.

These findings suggest that routine-building processes may help sustain meat reduction even when attitudes remain stable, with implications for intervention design that does not rely solely on changing attitudes.

Multimorbidity is highly prevalent and a major driver of premature mortality(1–5). While healthy lifestyle behaviours are known to reduce mortality risk in the general population(6,7), it remains unclear to what extent individuals with multimorbidity benefit from sustained lifestyle improvements. We aimed to evaluate the association between lifestyle and mortality risk in people with multimorbidity, and whether it varied across the specific multimorbidity patterns.

This prospective study included 475,706 UK Biobank participants. A lifestyle score(8) according to nine risk factors (smoking, alcohol, physical activity, sleep, TV viewing, fruit and vegetable intake, oily fish, red meat, processed meat) was established and categorised as healthy and unhealthy lifestyle. Specific multimorbidity patterns were defined as metabolic (≥2 of diabetes, stroke, heart disease), cardio-renal (≥2 of diabetes, stroke, heart disease, kidney disease), and overall (≥2 of 43 conditions) multimorbidity(9). All-cause mortality was ascertained from death registries and hospital records. Cox proportional hazards models, with interaction terms, assessed associations between lifestyle and the outcome across multimorbidity types. Participants with missing covariates or implausible values of lifestyle risk factors were excluded. Models were adjusted for age, sex, ethnicity, deprivation, and BMI. All participants provided written informed consent(10).

Among participants, 44.5% reported an unhealthy lifestyle, and 1.9%, 1.7% and 32.8% had cardiovascular, cardio-renal and overall multimorbidity, respectively. Compared with those without multimorbidity, hazard ratios (HRs) for all-cause mortality were 4.63 (95% CI, 4.30-4.98) for metabolic multimorbidity and 4.84 (95% CI,4.51-5.20) for cardio-renal multimorbidity. Compared with people without diseases and with healthy lifestyle, participants with cardio-renal multimorbidity and an unhealthy lifestyle had a markedly elevated risk of HR 6.65 (95% CI, 6.10–7.25) for all-cause mortality. Significant multiplicative and additive interactions between lifestyle and multimorbidity were observed for all-cause mortality in overall multimorbidity.

Lifestyle behaviours substantially modify the mortality risk among people with multimorbidity. The greatest benefit is observed in cardio-renal multimorbidity. Targeted, cluster-specific lifestyle interventions could markedly reduce premature mortality and support precision prevention strategies in people with high multimorbidity burden.

Research suggests that individuals with a higher cardiorespiratory fitness (̇V̇O2 peak) tend to have a higher resting metabolic rate(1). However, there is a lack of research on the relationship between ̇V̇O2 peak and eating behaviours when habitually sedentary (baseline) and during exercise training. This analysis aimed to explore the relationship between ̇V̇O2 peak and eating behaviours and attitudes both when sedentary and during exercise.

In total, 198 sedentary men and women with overweight and obesity (BMI ≥25 kg/m2 to ≤45 kg/m2) were recruited to a randomised controlled exercise trial(2). The study protocol received approval from the Institutional Review Board of the Pennington Biomedical Research Centre in Baton Rouge, LA, USA. The ClinicalTrials.gov identifier is NCT01264406. The participants were randomised to a no-exercise control group or two supervised aerobic exercise groups for 24 weeks: 8 kcal/kg of body weight/week (KKW) or 20 KKW. Outcome assessment was conducted at week 0 (baseline), when habitually sedentary, and after 24 weeks of exercise training. The participants underwent a graded treadmill test to determine their ̇V̇O2 peak. The following questionnaires were used to assess eating behaviours and attitudes: the Eating Inventory assessed restraint, disinhibition, and perceived hunger; the Food Preference Questionnaire assessed food preferences; and the Food Craving Inventory assessed food cravings. Multiple linear regression analyses examined the association between ̇V̇O2 peak (L/min) and outcomes, adjusting for age, sex, race, and body composition (significance: P < 0.05).

Participants with a mean ± SD body mass index of 31.7 ± 4.7 kg/m², were enrolled. At baseline, a positive association between ̇V̇O2 peak and disinhibition was observed (β = 0.135, 95% CI: 0.02, 0.25; P = 0.02). There was no significant association between ̇V̇O2 peak and restraint (β = 0.089, 95% CI: -0.038 to 0.215; P = 0.17) or perceived hunger (β = 1.083, 95% CI: -0.586 to 2.75; P = 0.20). Food cravings were not significantly related to ̇V̇O2 peak (β = 0.11, 95% CI: -0.086 to 0.108; P = 0.82). There was a positive association between ̇V̇O2 peak and fat preference score (β = 0.049, 95% CI: 0.002, 0.095; P = 0.04). No significant association was found between ̇V̇O2 peak and eating behaviours during exercise (P ≥ 0.13).

In individuals with overweight and obesity, a higher ̇V̇O2 peak is associated with increased disinhibition and preference for high fat foods at rest. However, eating behaviours and attitudes were not associated with ̇V̇O2 peak during aerobic exercise. Further research is needed to determine whether the ̇V̇O2 peak affects eating behaviours during resistance training.

Early time-restricted eating (eTRE), which is a form of intermittent fasting, has attracted growing interest as a dietary approach to improve metabolic health(1,2). However, its acute effects on trait eating behaviours and attitudes and retrospective appetite remain unclear, particularly as these constructs are generally considered stable over time(3). This study aimed to examine the effect of one-day eTRE on trait eating behaviours and attitudes and retrospective subjective appetite.

Thirty-three healthy adults (16 men and 17 women) aged 18–65 years with a body mass index of 18.5–40.0 kg/m² completed a randomised crossover study which included two experimental trials, each lasting for two consecutive days. On day 1 of both experimental trials, participants had equal calorie intake; but in one trial this was achieved by conventional eating (CE) over 12-hour eating window and in another it was done by eTRE over 6-hour eating window. On the second day of each trial, following an overnight fast, participants completed the Three-Factor Eating Questionnaire (TFEQ; measuring disinhibition, restraint, and perceived hunger), the Intuitive Eating Scale-2 (IES-2), and retrospective weekly visual analogue appetite scales. Paired-samples t-tests were applied to normally distributed outcomes, while Wilcoxon signed-rank tests were used when the data did not meet normality assumptions. Reported values are mean ± SD.

Disinhibition (eTRE: 6.00 ± 2.67 vs CE: 6.55 ± 2.71), restraint (eTRE: 10.18 ± 5.28 vs CE: 10.30 ± 4.78), and perceived hunger (eTRE: 6.48 ± 3.33 vs CE: 6.52 ± 3.42) were not different (p>0.05) between eTRE and CE trials. Similarly, IES-2 scores did not differ (P>0.05) between the two trials. Weekly appetite ratings were similar (p>0.05) between eTRE and CE trials for hunger (eTRE: 5.15 ± 1.82 cm vs CE: 5.25 ± 1.75 cm) and desire to eat (eTRE: 5.69 ± 1.49 cm vs CE: 5.43 ± 2.03 cm). In contrast, subjective fullness was significantly (P =0.004) greater in the eTRE trial than the CE trial (eTRE: 5.72 ± 1.49 cm vs CE: 4.68 ± 1.82 cm). Weekly satisfaction was also significantly higher after eTRE compared to CE (Wilcoxon signed-rank test: Z = −2.27, p = 0.023; eTRE: 5.53 ± 1.99 cm vs CE: 4.74 ± 1.58 cm).

One day of eTRE does not change several trait eating behaviours and attitudes, supporting their stability during short-term changes in eating patterns. However, some retrospective subjective appetite measures were sensitive to eating timing, highlighting the need to standardise fasting duration and assessment prior to measurement.

The rapid change in how people use the takeaway and delivery market, particularly the increased use of digital methods for ordering(1), has increased exposure to marketing and promotions for ready to consume foods. Consumer attitudes research indicates that this may drive increased frequency and volume of food being ordered(2). To explore this, Food Standards Scotland (FSS) commissioned Ipsos to carry out research. The objective of this research was to explore whether and how promotions and other marketing strategies influence consumers’ in Scotland ordering habits when ordering ready to consume food using digital methods, including frequency of ordering, the volume of food ordered and factors driving ordering behaviours.

Participants who regularly used digital methods to order food and drink from out of home (OOH) outlets at least once a week were recruited to take part in a four-week online diary task to screen record their online ordering process in real-time. Recruitment was carried out by a specialist recruitment agency. A short screener questionnaire was used to determine participants’ suitability for the research, including demographic details and questions on their use of online OOH food delivery/takeaway services. Participants also completed follow-up interviews to reflect on some orders and discuss ordering behaviours more generally. Quantitative data was analysed using Microsoft Excel; screen recordings were coded to identify the number and type of promotions and marketing strategies encountered and used. Qualitative data was analysed to identify themes and motivations behind behaviours.

29 adults participated in the research. In total, 67% of orders were placed through third party platforms like Just Eat or Deliveroo. The most frequently mentioned reasons for ordering a takeaway were for a treat or for convenience (e.g. being too tired to cook, finding it easier to order than to cook and not having time to cook). Across 106 orders recorded, a total of 652 promotions and marketing strategies were observed. Promotions or marketing strategies were taken up in 74% of orders. Promotions were reported only to be one factor in the decision to order, but generally not the deciding factor. Common themes that emerged included financial consideration playing a key role in decision making, the habitual nature of what was ordered, and aggregator apps being particularly popular due to their ease and convenience.

Overall, participants were frequently exposed to promotions and marketing strategies when ordering ready to consume food from the OOH digital market. Certain price promotions were found to lead to unintended over-ordering, and were more prevalent when ordering from chain outlets, or third-party platforms. However, due to the nature of small scale qualitative research, the findings can’t be generalised to the wider population.

Adiponectin is a hormone secreted by adipose tissue, which plays a role in insulin sensitising and energy metabolism(1,2). It circulates in various forms, with high-molecular-weight (HMW) being the most biologically active form(1,2). Emerging evidence from small studies suggests that adiponectin influences appetite regulation and food intake(3). Some evidence suggests that adiponectin acts as a starvation hormone, increasing food intake(2,4). Conversely, other research has shown a suppression of food intake associated with increased adiponectin(3). Given the controversy surrounding this area, this secondary analysis aimed to investigate the relationship between adiponectin concentrations and self-reported intake of energy and macronutrients.

We used data from a two-year multicentre randomised controlled trial (clinicaltrials.gov registration: NCT00427193), which randomly assigned participants to a targeted 25% calorie restriction regimen or a control group. A representative sample of 220 healthy adults without obesity was included in this analysis. The data analysed in this study were collected at month 0, prior to the start of the intervention. A fasting blood sample was used to measure adiponectin levels whilst a six-day food diary was used to measure energy and macronutrient intake. Multiple Linear regression analysis was performed to examine the association between fasting HMW adiponectin and total adiponectin concentrations and self-reported dietary components assessed by food diary: energy intake, fat intake, carbohydrate intake, protein intake, dietary fibre intake, as well as percentage of calories from fat, protein, and carbohydrate. We controlled for sex, age, ethnicity, site, fat-free mass, and fat mass. Assumptions of normality were checked, and a log transformation was applied for non-normally distributed dependent variables. Statistical significance was defined as p <0.05. Ethical approval was acquired from participating institutions.

Results: The mean age and BMI of participants were 37.7 (SD = 7.2) years and 25.1 (SD = 1.7) kg/m2, respectively. HMW adiponectin (β=0.132, p=0.039) and total adiponectin (β=0.132, p=0.036) were associated with self-reported energy intake. Both the HMW adiponectin and total adiponectin models explained 32% of the variance in self-reported energy intake (adjusted R²= 0.32). HMW adiponectin (β=0.192, p= 0.008) and total adiponectin (β=0.215, p=0.002) showed an association with self-reported dietary fibre intake. Additionally, self-reported fat intake was associated with total adiponectin (β=0.133, p=0.049). However, self-reported fat intake showed no association with HMW adiponectin (β=0.124, p=0.071). Self-reported protein and carbohydrate intake, as well as percentage calories from fat, protein, and carbohydrates, were not associated with HMW adiponectin and total adiponectin concentrations (all p ≥ 0.05).

Both HMW adiponectin and total adiponectin were found to be independently and positively associated with self-reported energy intake. This finding highlights the potential role of adiponectin in stimulating appetite and food intake. Additional work is needed to examine the association between adiponectin and further eating behaviours and attitudes.

Emerging evidence indicates a high prevalence of undetected micronutrient deficiencies in apparently healthy adults(1). Suboptimal and deficient levels of key nutrients can have a substantial impact on quality of life and chronic disease risk. Therefore, it is crucial to identify easily accessible interventions to help correct such micronutrient deficiencies. Previously, we showed significant improvements in a number of key nutrient biomarkers in a pilot trial of the multivitamin supplement Vitals+(2). The aim of the present study was to investigate the efficacy of Vitals+ supplementation on blood-based biomarkers of key nutrients in healthy adults in a double-blind, placebo-controlled trial.

A multicentre, randomised, double-blind, placebo-controlled trial was conducted in 35 healthy adults (66%female, aged 29±4 yrs), across recruitment sites in Manchester and London. Participants were recruited through The Functional Gut Clinic’s research participant database and through advertisement on social media. Participants were randomised in a 2:1 ratio to receive either the multivitamin Vitals+ (Heights,London) or a matched placebo control for a duration of 12 weeks. A fasted blood sample was drawn pre and post intervention for nutrient biomarker assessment. Folate was measured in red blood cells (RBCF), holotranscobalamin (HoloTC) in serum was utilised for B12 and B6 (Pyridoxal-5’-Phosphate; PLP) and homocysteine were measured in plasma. Riboflavin status was assessed using the functional Erythrocyte Glutathione Reductase activation coefficient (EGRac) assay. Clinical blood safety parameters, including renal, hepatic and haematology bloods and adverse event monitoring were used to assess safety profile.

At baseline, 40% of participants presented with folate deficiency (RBCF <340nmol/L) and 34% with B12 deficiency (HoloTC <70 pmol/L). 83% had suboptimal or deficient riboflavin status (EGRac ≥1.27) and 51% with elevated homocysteine levels (plasma homocysteine>10 μmol/L). There were no cases of Vitamin B6 deficiency. Two way (TreatmentXTime) mixed model ANOVA reported significant (p <0.05) time by treatment group effects with significant increases in the Vitals+ group from baseline for folate (82% increase;p <0.001), Vitamin B12 (25% increase;p <0.01), Vitamin B6 (115% increase;p <0.001), riboflavin (17% increase;p <0.05) and a significant decrease in homocysteine concentrations (33% reduction;p <0.01). Evaluation of the safety profile indicated that there were no clinically significant differences in the blood safety parameters or adverse events between Vitals+ and the placebo group.

This study reports a high level of micronutrient deficiencies in an apparently healthy population of UK adults. These findings corroborate previous studies reporting a high prevalence of folate(3), Vitamin B12(4) and riboflavin(5) deficiencies across UK populations. However, Vitals+ significantly increased biomarker levels of these key nutrients including folate, Vitamin B12, riboflavin and Vitamin B6 whilst also reducing total homocysteine concentrations. These findings indicate this multivitamin offers an easily accessible intervention to help correct hidden micronutrient deficiencies and lower homocysteine concentrations in healthy adults.

A short-term community-based collaborative project involved PwLDs in growing microgreens. Mixed-methods analyses showed improvements in PwLDs’ self-efficacy and eating-related attitudes, as well as strong community support for the project, alongside identified strengths and challenges.

People with learning disabilities (PwLDs) experience disproportionately high risks of malnutrition, obesity, and diet-related digestive issues, high rates of poor nutrition, limited food access and reduced self-efficacy(1–3). Self-efficacy is a key determinant of participation in dietary and health-related interventions(4). Microgreens are nutrient-dense functional micro-vegetables (e.g., basil, pea shoots) with short growth cycles and low resource requirements, sustainable sources of bioactive compounds(5). These characteristics make microgreens a feasible and accessible food-based activity for PwLDs within community settings. The aims of this pilot project were to: (i) adapt microgreen cultivation into an inclusive, community-based participatory model for PwLDs; (ii) assess dietary, psychological and food-skill-related wellbeing outcomes; and (iii) explore the feasibility of community-supported microgreen initiatives to promote social inclusion and sustainability.

A mixed-methods pilot intervention was delivered in collaboration with a service provider (Fortune Works). Participants with learning disabilities engaged in a structured microgreen cultivation programme over several weeks. Quantitative data were collected using an accessible 12-item questionnaire administered pre- and post-intervention, with support-worker assistance where required. Measures included exposure and willingness to consume microgreens, selfreported wellbeing, confidence in food-growing skills and attitudes toward food, environmental sustainability and community participation. Quantitative data were analysed using descriptive statistics and paired t-tests and qualitative data were collected through structured observation during sessions, focus groups with staff and an online public survey. Ethical approval was obtained and accessible consent procedures were followed.

Baseline data indicated limited prior exposure to microgreens (Mean=0.62±0.87 au) despite generally balanced diets (Mean=2.85±1.28 au). Findings showed increased willingness to consume microgreens (Mean=1.75±1.86 au), confidence in food-growing skills (Mean=3.58±1.16 au), and perceived wellbeing (M = 4.00±0.01 au). Statistically significant improvements in enjoyment of food-related activities (t(23) = −1.98, p<0.05) and feelings of usefulness (t(23) = −2.45, p<0.05) emerged. Collaborative task confidence increased but not significantly (p>0.05). Structured observations and FGs identified as themes: ‘Challenges’, ‘Strengths’ and ‘Future’. Community survey findings evidenced support for PwLDs, health and promotion and inclusion (Mean=4.17>0.98 au). Respondents expressed greater willingness to engage through low-burden activities, such as purchasing (Mean=3.50>1.05 au) or promoting the project (Mean=3.00>1.26 au), than through active roles such as volunteering (Mean=1.67>0.82 au), with local production, affordability, and health benefits (Mean=4.00>1.26 au) identified as stronger engagement motivators.

Community-based participatory microgreen cultivation shows promise as an inclusive wellbeing intervention for PwLDs, supporting eating-related attitudes, self-efficacy and food skills while embedding sustainability and social inclusion within local food systems, and warrants further evaluation at scale.

Body mass index (BMI) is widely used to assess obesity-related risk, but it does not capture ectopic fat deposition. Muscle fat infiltration (MFI), an MRI-derived marker of ectopic adiposity, may provide additional insight into type 2 diabetes (T2D) risk(1). We examined sex-specific associations of MFI and BMI with incident T2D in a large population-based cohort.

This prospective analysis included 17,482 women and 19,610 men free of T2D at baseline with available MRI data. Incident T2D cases (468 in women and 270 in men) were identified using linked primary care records, with a median follow-up of 12.1 years. BMI and MRI-derived MFI were standardized (z-scores) and additionally categorized into sex-specific quintiles. Sex-stratified Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) per 1-SD increase and across quintiles, adjusting for age, deprivation index, ethnicity, physical activity, smoking status, and alcohol intake.

For a 1-SD increase in MFI, the risk of T2D was higher in both women (HR: 1.53; 95% CI: 1.42–1.64) and men (HR: 1.49; 95% CI: 1.41–1.57). Corresponding associations for BMI were stronger (women: HR 2.10; 95% CI: 1.93–2.28; men: HR 2.06; 95% CI: 1.93–2.20). Comparing the highest versus lowest quintile, women in the highest BMI quintile had a markedly higher risk of T2D (HR: 19.5; 95% CI: 9.12–41.6), while the highest quintile of MFI was associated with a 9.07-fold higher risk (95% CI: 4.54–18.1). Among men, the highest quintile of MFI was associated with an 8.35-fold higher risk (95% CI: 5.33–13.1), whereas the highest quintile of BMI was associated with an 11.5-fold higher risk (95% CI: 7.33–18.0).

Muscle fat infiltration, an MRI-derived marker of ectopic adiposity, is strongly associated with future risk of type 2 diabetes in both women and men. However, BMI showed consistently stronger associations with T2D risk, particularly at the extremes of the distribution. These findings suggest that while MRI-derived measures such as MFI capture important aspects of metabolic risk, BMI remains a robust and powerful predictor of T2D in population settings. Advanced imaging may nevertheless offer complementary value for understanding ectopic fat–related mechanisms and refining risk stratification.

Suboptimal dietary intake leads to many chronic diseases and results in increased mortality and morbidity(1,2). The 2024 Scottish Health Survey indicates suboptimal dietary intake, with low fruit and vegetable consumption and higher energy, sugar, fat, and red meat intake. Disparities in food intake and nutrition status have been shown across urban and rural areas and socioeconomic strata(3,4). The current study aimed to assess factors associated with food intake using data from the Scottish Health Survey for 2018-2021.

Meeting the Eat-Well guide recommendations(5) for food groups (fruit and vegetables, fish, meat, milk, carbohydrate, sugary snacks/drinks, chips and crisps) was assessed against income quintiles, Scottish Index of Multiple Deprivation (SIMD) quintile, presence of food insecurity and rural or urban living, while controlling for age and sex. Univariate analyses were conducted using the chi-square test and the Mann-Whitney U test, and multivariate analysis was performed using binary logistic regression.

A total of 16187 participants were included in the study. The majority were females (53.4%) and urban residents (80.2%), resembling the Scottish population structure. Living in a rural area was associated with the recommended meat intake (OR = 1.43, p-value = 0.003) and skimmed/ semi-skimmed milk intake (OR = 0.81, p-value = 0.05). The lower SIMD quintiles were associated with the recommended amount of fruit and vegetables (OR = 1.54, p-value < 0.001), fish (OR = 1.34, p-value = 0.04) and meat intake (OR = 0.69, p-value = 0.02), and having lesser amounts of chips (OR = 2.28, p-value < 0.001) and crisps (OR = 1.59, p-value = 0.01) intake. Having recommended intake of fruit and vegetables (OR = 0.58, p-value < 0.001), fish (OR = 0.68, p-value = 0.009), sugary snacks/drinks (OR = 0.68, p-value = 0.01), skimmed/ semi-skimmed milk (OR = 0.58, p-value < 0.001), crisps (OR = 0.52, p-value < 0.001) and chips (OR = 0.62, p-value = 0.003) were inversely associated with lower income quintiles compared to top income quintile. Food insecurity was associated with less non-skimmed milk intake (OR = 0.66, p-value = 0.008). All the regression models were well-fitted with the Hosmer-Lemeshow test, and the percentage of correct predictions was more than 60.0%. However, R-squared values remained low, indicating the presence of external influencing factors.

Dietary intake across food groups shows significant and independent variation across socio-economic strata. Strengthening research to explore and interventions to eliminate disparities are highly recommended.

Food Standards Scotland previously commissioned the University of Edinburgh to model the nutritional impact of the Climate Change Committee (CCC) recommendation to reduce population intakes of meat and dairy in adults(1). This report is the second phase of the research, exploring the impact of the recommendations on children and young people. The objective is to describe current meat and dairy intakes among children and young people living in Scotland and model the impact of reducing meat and dairy on nutrient intakes, achievement of Scottish Dietary Goals (SDGs) and greenhouse gas emissions (GHGE).

Dietary intake data were collected in 2024 from 1,700 children and young people (aged 2 to 15 years) living in Scotland, who completed 1-4 days of diet recall. Meat and dairy consumption and usual nutrient intakes were estimated using the UK Nutrient Databank. GHGE were calculated based on published emission factors. Reductions in meat and dairy intake were modelled under several scenarios including achieving a 20% or 35% reduction in total meat intake via a reduction in red and red processed meat among high consumers only, alongside a 20% reduction in dairy. Scenarios incorporated several replacement strategies, as well as a hypothetical ‘worst case’ scenario assuming no replacement for meat or dairy.

Most children and young people in Scotland reported consuming meat (90%) and dairy (99.6%). ‘Meat and meat products’ were major contributors to selenium (24.0%) and zinc (21.4%) intakes, and ‘Milk and milk products’ to calcium (35.5%), iodine (44.6%) and vitamin B12 (39.1%). To achieve 20% or 35% reductions in population average total meat intake, individuals consuming more than 45g/day or 22g/day red and red processed meat (RRPM) would need to reduce intake to these respective levels. Under the most useful scenario to demonstrate both the achievement of the public health goal for RRPM and the worst-case scenario of no replacement – a 35% reduction in total meat achieved by reducing RRPM in high consumers and 20% reduction in dairy, without replacement – the proportion of individuals with intakes below the lower reference nutrient intake increased, especially for zinc and iodine. Incorporating suitable meat and dairy alternatives could mitigate some of these impacts on micronutrient intakes and improve achievement of SDGs for energy density, total fat, saturated fat, fibre and salt. Baseline dietary GHGE averaged 3.65kgCO₂e/day and could be reduced by up to ~28% under the aforementioned scenario.

Meat and dairy are major sources of several micronutrients for children and young people in Scotland. Reducing meat would result in significant reductions in GHGE associated with diets of children and young people. Careful consideration of replacement foods could mitigate some of the negative impacts on nutrient intake and maximise positive impacts on achievement of the SDGs.

Dieting is an ubiquitous behavioral pattern practiced by approximately 40% to 60% of the adult population(1). Despite this prevalence, “chronic dieting” remains conceptually fragmented and lacks a universally accepted definition. This absence of theoretical alignment hinders systematic research and limits the efficacy of targeted interventions(2,3). This scoping review aimed to systematically map the conceptualizations and assessment methods of dieting behaviors in healthy adults.

Guided by the Joanna Briggs Institute framework, a systematic search was conducted across five major databases (PubMed, Web of Science, Cochrane, Scopus, and PsycInfo). Inclusion required studies to focus on the conceptualization or assessment of dieting behaviors in healthy adult populations, excluding clinical cases, children or athletes. Following duplicate removal, two independent reviewers screened titles, abstracts, and full texts against predefined eligibility criteria. Data were charted and analyzed descriptively to map the evolution of the construct.

From 7,178 records identified, 3,998 titles and 418 abstracts were screened. Fifty full-text articles were assessed for eligibility, resulting in 21 included studies published between 1970 and 2026. Results documented a shift from unidimensional caloric restriction to multi-dimensional frameworks. Key advancements included ’restrained eating’ (cognitive preoccupation), the Three-Factor Model (current, history, and weight suppression), and the Psycho-behavioral Dieting Paradigm (distinguishing behavioral and psychological aspects). Mapping identified six core instruments for assessment of dieting (RS, TFEQ, DEBQ, CBDS, DWHQ, DIS) and a growing use of Ecological Momentary Assessment to bridge the intention-behavior gap. Significant fragmentation persists in how chronic dieting is defined and operationalized.

This review traces the shift toward viewing dieting as a long-term behavioral condition involving complex cognitive and emotional processes. Establishing an integrated, empirically grounded characterization of chronic dieting is essential to improve research consistency and inform culturally sensitive clinical practice.

Food based dietary guidelines (FBDGs) are a tool for communicating dietary advice to the public and to influence consumer choices. Increasingly, sustainability may feature in light of climate objectives(1). FBDGs may reflect the culture within the target population, either through content or presentation. The Eatwell Guide (UKEWG) was published in 2016 as the UK FBDG, and adherence to its recommendations has been persistently low(2). Cultural adaptations have been created to support engagement with diverse communities. In March 2024, a Scottish Eatwell Guide (SEWG) was launched by independent Registered Nutritionists seeking to promote a balanced diet incorporating Scottish produce(3). This qualitative study aimed to explore the use of the SEWG in food and nutrition education activities, to identify its perceived effectiveness following use in community, health, or education settings.

Ethical approval was obtained from the School of Pharmacy, Applied Sciences and Public Health Ethics Review Committee at Robert Gordon University. This study was conducted as part of an MSc Public Health Nutrition research project, in collaboration with Nutrition Scotland. Six practitioners who had used SEWG in delivery were recruited using purposive sampling, representing third sector (n = 4) and NHS (n = 2) settings, 4 of whom worked in areas of high socioeconomic deprivation (SIMD 1–2). Data was collected via online semi-structured interviews. Interviews explored: how the guide was used in delivery; practitioners and participants’ perceptions of the resource; benefits and barriers experienced by practitioners when using the guide; and potential improvements to the guide and supporting resources.

Thematic analysis of results found broadly positive experiences in relation to cultural resonance and ease of use, but some challenges relating to accessibility, affordability and usability were noted. Wider barriers in the food system were apparent in responses, including cost of living, cooking skills and convenience of processed foods all having impact on adherence to the Eatwell guide recommendations. The diverse range of participants and user demographics enabled wide exploration of views, although inconsistent intervention types made analysis more challenging.

This pilot study identifies potential for a Scottish adaptation of the UKEWG in supporting user engagement, practitioner application, and policy coherence in our public health context. The findings suggest that additional supporting resources and clearer guidance on affordable and accessible food choices may enhance uptake, particularly among groups experiencing health inequalities and food insecurity. This pilot project may inform future study on Scottish produce in our future health, economic and climate interventions, including how these issues intersect. Future research, with similar methodology, could further explore the use of the SEWG in different contexts.

Phaseolus vulgaris is a common specie of beans in Africa and about the cheapest source of protein in Nigeria. However, side effects such as vomiting, diarrhea, and bloating are associated with consumption of this legume due to hygiene practices and introduction of foreign elements during cooking.(1) Recently in Nigeria, bean related poisoning has increased and reports showed that substances such as potash, vinegar, and metals such as nails are cooked along with the beans to reduce the cooking time. The global impact or burden of foodborne diseases in 2010 highlighted that 1 in 10 people got sick from contaminated food, causing an estimated 420,000 deaths annually, with children under-5 affected most(2). This study investigated food hygiene practices and chemical reactions from cooking components leading to changes in bean quality especially the iron content as a metal rather than as a nutrient.

Study design was descriptive and analytical. Ten shops were selected from the community and labelled one to ten for the purpose of the study. Food vendors were interviewed and observed during cooking. Three samples of cooked bean were taken from each shop for elemental analysis and microbial test. Each sample was tested using Atomic Absorption Spectrophotometer (AAS) model GBC Aranta PM designed for elemental analysis according to AOAC(3) and mean determined, while microbial test was done through inoculation of plate count agar into samples. Values expressed as mean ± standard deviation of three samples from each shop. P-value <0.05 indicated that samples were significantly different from each other.

Iron content range between 0.101 mg/g (shop 1) and 0.189 mg/g (shop 6). Iron content of samples from shops 1, 2, 3, 4, 5, 6 and 9 were >0.060 mg/g which is a level categorised as “potential for severe systemic toxicity”, while samples from shops 7, 8 and 10 contained doses considered as “potential lethal dose” at a level of >0.120 mg/g.(4) Usually, safe level of iron in cooked Phaseolus vulgaris range from 0.05 to 0.08 mg/g, but iron metal content were higher than the tolerable level in all. Cooking practice and microbial test: All the food vendors used the heavy iron cauldron to cook the beans except shops and vendors of shops 7 and 9 were found using potash in cooking. Potash would have corroded the pots into the beans during boiling, reason for the high iron content in the samples from these shops. Microbial test were carried on the samples through aerobic plate and coliform count. Results showed that Total Plate Count (TPC) of samples from all the shops were higher than the tolerable and acceptable level and highest in shop 1 located within the college.

Food safety assessment should be carried out within the community and erring vendors be sanctioned. Members of the community should be sensitized to stop eating from the shop with highest risk. These bacteria are the most common causes of food contamination and foodborne illnesses.

This abstract was awarded the prize for best poster presentation.

Women of reproductive age in the UK are particularly vulnerable to inadequate iron intake, with a substantial proportion of women consuming less than the recommended daily intake and experiencing iron deficiency(1,2). Women are also more likely to reduce meat consumption or follow vegetarian diets(3). Although these offer health and environmental benefits, they can be associated with lower iron content and reduced bioavailability(4). While supplementation is an effective strategy to improve iron status, adherence is often poor, highlighting the need for sustainable food-based approaches(4). Biofortification of plant foods offers a promising strategy to improve iron intake(5) and microgreens are particularly suitable due to their high nutrient density, rapid growth, and ease of dietary incorporation. This study examines the potential of iron-biofortified microgreens to improve iron intake and status.

Healthy females who were not anaemic or taking iron supplements were recruited. In a within-subject study design, participants completed a week of recording habitual food intake, thereafter four continuous weeks of diet intervention. The intervention included consuming one smoothie per day containing the biofortified crops. When consumed in full, the smoothies provided 1.8 mg of iron per day. The microgreens were grown in a vertical farming system using a nutrient solution enhanced with iron. Iron status in participants was assessed from venous blood sampling on study day one and again on study day 28, to measure haemoglobin, serum iron status, ferritin, plasma CRP and serum Vit B12. Overall iron intake was measures using food diaries. The study is powered (n = 30) to detect within-subject effects (d = 0.53, 80% power). Preliminary paired t-test analysis is based on 13 of 30 participants.

Preliminary data (n = 13) showed a significant mean increase in iron intake of 3.36 mg ± 1.90 (p < 0.001) during the intervention compared with habitual intake. Adherence was high, with 97% of smoothies consumed, and participants reported high enjoyment of the intervention. The average change in haemoglobin concentration over the intervention period was minimal and non-significant (p=0.49) at 0.012 g/dL ± 0.38, with considerable inter-individual variability. Haemoglobin is a relatively insensitive marker of short-term changes in iron intake. Increases in dietary iron intake are more likely to be reflected in serum ferritin concentrations, which indicate iron stores. This marker is still to be analysed. No significant gastrointestinal symptoms were reported, and participants did not experience changes in normal bowel habits, suggesting good tolerability of the intervention.

Preliminary findings indicate that daily consumption of iron-biofortified microgreens is highly acceptable and increases dietary iron intake without adverse gastrointestinal effects. Further analysis of serum ferritin and other markers is required to fully assess the impact of this intervention on iron status.

Higher adherence to the PHD and HPDI was associated with lower colorectal cancer risk in 204,369 UK Biobank participants followed for 11 years. Comparing highest versus lowest adherence, hazard ratios were 0.66 (95% CI: 0.58–0.75) for the PHD and 0.77 (95% CI: 0.68–0.87) for the HPDI. Associations were consistent across tumour subsites.

Dietary patterns that emphasise plant-based foods and environmental sustainability may play an important role in colorectal cancer prevention(1–3). The Planetary Health Diet (PHD)1, which promotes high intake of plant foods with limited animal-source and ultra-processed foods, and the Healthy Plant-Based Diet Index (HPDI)(3), which prioritises healthy plant foods over less healthy plant and animal foods, have both been proposed as cancer-preventive dietary patterns(2,3). Higher adherence to these diets may reduce colorectal cancer risk through increased intake of dietary fibre, antioxidants, and anti-inflammatory compounds, alongside lower consumption of red and processed meats, which are linked to carcinogenesis via inflammation, insulin resistance, and alterations in the gut microbiome(4). However, prospective evidence directly comparing the PHD and HPDI in relation to colorectal cancer risk remains limited. We therefore examined the associations between adherence to these dietary patterns and incident colorectal cancer in the UK Biobank.

This prospective study included 204,369 participants from the UK Biobank cohort (mean age 56.5 years; 54.3% women). Adherence to the PDH and HPDI was assessed using repeated 24-hour dietary recalls and rescaled from 0 to 1 to ensure comparability. Incident colorectal cancer, including proximal and distal colon cancer, was ascertained through linkage to national cancer registries and hospital admission records. Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Models were adjusted for sociodemographic characteristics, lifestyle behaviours, multimorbidity, and body mass index (BMI).

During a median follow-up of 11 years (interquartile range: 10.2–11.7), 2,220 participants developed colorectal cancer, 822 proximal and 637 distal colon cancer. Higher adherence to both the PHD and the HPDI was associated with a lower risk of colorectal cancer. Comparing the highest versus lowest quartile of adherence, HRs were 0.66 (95% CI: 0.58–0.75) for the PHD and 0.77 (95% CI: 0.68–0.87) for the HPDI. Similar associations were observed for distal colon cancer (PHD: HR 0.71, 95% CI: 0.55–0.91; HPDI: HR 0.73, 95% CI: 0.57–0.92). Associations for proximal colon cancer were slightly weaker but remained significant (PHD: HR 0.75, 95% CI: 0.61–0.94; HPDI: HR 0.86, 95% CI: 0.77–0.99).

Greater adherence to the PHD and HPDI was associated with a substantially lower risk of colorectal cancer, with consistent associations across tumour subsites. These findings support the potential role of environmentally sustainable and plant-forward dietary patterns in colorectal cancer prevention and strengthen the evidence base for integrating planetary health principles into public health nutrition strategies.