OOIR: Observatory of International Research

Papers

(The TQCC of Nutrition Bulletin is 4. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-05-01 to 2024-05-01.)

Article	Citations
Plant protein ingredients with food functionality potential	69
Healthier and more sustainable diets: What changes are needed in high‐income countries?	48
The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet	45
The challenges of defining a healthy and ‘sustainable’ diet	42
Future foods: Is it possible to design a healthier and more sustainable food supply?	41
Is a vitamin D fortification strategy needed?	33
The role of bread in the UK diet: An update	29
Public health rationale for reducing sugar: Strategies and challenges	26
Do modern types of wheat have lower quality for human health?	25
Maintaining and updating food composition datasets for multiple users and novel technologies: Current challenges from a UK perspective	22
The technological challenges of reducing the sugar content of foods	21
Genetically modified plants are an alternative to oily fish for providing n‐3 polyunsaturated fatty acids in the human diet: A summary of the findings of a Biotechnology and Biological Sciences	19
Association between vegetarian and vegan diets and depression: A systematic review	19
Mindful eating: what we know so far	17
The effects of whey proteins, their peptides and amino acids on vascular function	16
Effects of diets, foods and nutrients on immunity: Implications for COVID‐19?	16
Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?	15
UK food and nutrition security during and after the COVID‐19 pandemic	14
The public health rationale for increasing dietary fibre: Health benefits with a focus on gut microbiota	13
The public health rationale for reducing saturated fat intakes: Is a maximum of 10% energy intake a good recommendation?	12
Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation	12
The technological challenges of reformulating with different dietary fibres	11
COVID‐19 pandemic and food poverty conversations: Social network analysis of Twitter data	11
Infantile thiamine deficiency in South and Southeast Asia: An age‐old problem needing new solutions	11
Why food reformulation and innovation are key to a healthier and more sustainable diet	11

The Child Feeding Guide: A digital health intervention for reducing controlling child feeding practices and maternal anxiety over time	11
The technological challenges of reducing the saturated fat content of foods	10
Changes and differences in school food standards (2010–2021) and free school meal provision during COVID‐19 across the UK: Potential implications for children's diets	10
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?	10
Eating on the night shift: A need for evidence‐based dietary guidelines?	9
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition	9
NuBrain: UK consortium for optimal nutrition for healthy brain ageing	9
Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects	9
PeRsOnalised nutriTion for hEalthy livINg: The PROTEIN project	9
How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event	9
Optimising intermittent fasting: Evaluating the behavioural and metabolic effects of extended morning and evening fasting	9
Vitamin D: What's new a year on from the COVID‐19 outbreak?	9
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies	8
Chrono‐nutrition – an emerging, modifiable risk factor for chronic disease?	8
Barriers to a healthy diet and physical activity in Mexican adults: results from the Mexican Health and Nutrition Survey	8
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults	7
A comparison of four different Nutritional Profile models in their scoring of critical nutrient levels in food products targeted at Brazilian children	7
Early versus late time‐restricted feeding in adults at increased risk of developing type 2 diabetes: Is there an optimal time to eat for metabolic health?	7
Plenty more fish in the sea? – is there a place for seafood within a healthier and more sustainable diet?	7
A nutrigenetic approach to examine the relationship between vitamin B12 status and cardio‐metabolic traits in multiple ethnic groups – findings from the GeNuIne Collaboration	7
Egg enrichment with vitamin D: The Sunshine Eggs projects	7
Nutrient content of key cuts of pork in the UK	7
British Nutrition Foundation Healthy Eating Week 2020 – insights into the effect of COVID‐19 on eating and activity habits of adults and children in the UK	6
UK Nutrition Research Partnership (NRP) workshop: Forum on advancing dietary intake assessment	6
Restricting promotions of ‘less healthy’ foods and beverages by price and location: A big data application of UK Nutrient Profiling Models to a retail product dataset	6
Transformations to regenerative food systems—An outline of the FixOurFood project	6
Pure 100% fruit juices – more than just a source of free sugars? A review of the evidence of their effect on risk of cardiovascular disease, type 2 diabetes and obesity	6
Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project	6
Nutrition and depression: Summary of findings from the EU‐funded MooDFOOD depression prevention randomised controlled trial and a critical review of the literature	6
Time trends and disparities in combined overweight and obesity prevalence among children in China	6
A gentle nudge: Can choice architecture play a role in retailers’ efforts to promote healthier choices?	6
Phenyl‐γ‐valerolactones and healthy ageing: Linking dietary factors, nutrient biomarkers, metabolic status and inflammation with cognition in older adults (the VALID project)	5
A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes	5
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE	5
Association of maternal and umbilical cord blood asprosin with excessive gestational weight gain	5
Evolution not revolution – what might the future hold for front‐of‐pack nutrition labelling in the UK?: A British Nutrition Foundation roundtable	5
Macronutrient intake, carbohydrate metabolism and cholesterol in Polish male amateur athletes on a vegan diet	5
Data considerations for the success of policy to restrict in‐store food promotions: A commentary from a food industry nutritionist consultation	5
Evaluating current egg consumption patterns: Associations with diet quality, nutrition and health status in the UK National Diet and Nutrition Survey	5
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned	5
Association between energy intake under‐reporting and previous professional nutritional counselling in low‐income women with obesity: A cross‐sectional study	4
Synthesising nutrition science into dietary guidelines for populations amidst the challenge of fake news: Summary of an Academy of Nutrition Sciences position paper	4
Healthy soil, healthy food, healthy people: An outline of the H3 project	4
Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?	4
Effects of a Brazil nut‐enriched diet on oxidative stress and inflammation markers in coronary artery disease patients: A small and preliminary randomised clinical trial	4
Developing a digital toolkit to enhance the communication of health claims: The Health Claims Unpacked project	4
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?	4
Using social norm nudges in supermarket shopping trolleys to increase fruit and vegetable purchases	4
Why do health professionals need to know about the nutrition and health claims regulation? Summary of an Academy of Nutrition Sciences Position Paper	4
Do gluten peptides stimulate weight gain in humans?	4

Healthy plant‐based diets and their short‐term effects on weight loss, nutrient intake and serum cholesterol levels	4
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills	4
‘Pizza every day – why?’: A survey to evaluate the impact of COVID‐19 guidelines on secondary school food provision in the UK	4