Nutrition Bulletin

Papers
(The TQCC of Nutrition Bulletin is 3. 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 2021-04-01 to 2025-04-01.)
ArticleCitations
Conference Diary March 202373
Healthy Eating Week 202335
Approaches to nutrition intervention in plaque psoriasis, a multi‐system inflammatory disease—The Diet and Psoriasis Project (DIEPP)29
Iron Deficiency Anaemia Is Independently Associated With Pre‐Adolescent Asthma and Not Mediated by High BMI27
Issue Information25
Eliminating industrially produced trans fats from our diet–How well is it going?20
British Nutrition Foundation Notices18
Healthy Eating Week 202318
A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients16
Using social norm nudges in supermarket shopping trolleys to increase fruit and vegetable purchases15
Implementing micronutrient fortification programs as a potential practical contribution to achieving sustainable diets14
The BBSRC‐DRINC Research Programme: Successes and future perspectives11
The impact of genetic variability on the relationship between caffeine and cardiometabolic outcomes: A systematic review11
Caroline Drummond MBE, Hon DSc, NSch, FRAgS, FIAgM, FRSA, FSB, CEnv, BSc (Hons) Agric10
Perceptions and knowledge of protein in dairy and plant‐based alternatives among stakeholders in the US marketplace10
Mindful eating: what we know so far10
 9
Food – a fact of life 30th anniversary conference – Food education: Back to the future?9
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults9
9
‘Acceleration’ of the food delivery marketplace: Perspectives of local authority professionals in the North‐East of England on temporary COVID regulations8
The development of an EU‐wide nutrition and physical activity expert knowledge base to support a personalised mobile application across various EU population groups8
Knowledge and Perceptions of Supplemental Nutrition Assistance Program‐Eligible Purchases: A Survey of US Midwestern College Students7
Dietary inflammation, sleep and mental health in the United Kingdom and Japan: A comparative cross‐sectional study7
Temporal trend of food consumption markers, breakfast consumption and association with overweight/obesity in schoolchildren aged 7 to 10 years between 2007 and 20197
Higher cost of gluten‐free products compared to gluten‐containing equivalents is mainly attributed to staple foods7
7
FIT4FOOD2030: Future‐proofing Europe’s Food Systems with Tools for Transformation and a Sustainable Food Systems Network7
Prevalence of missing nutrition label and ingredients list information on e‐shops of major chain supermarkets in Hong Kong7
Effects of antioxidant supplementation on bone mineral density, bone mineral content and bone structure in healthy men during 60 days of 6° head‐down tilt bed rest: Results from a randomised controlle7
Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study7
Association between vegetarian and vegan diets and depression: A systematic review7
Emerging mechanisms of organ crosstalk: The role of oxylipins6
Vitamin D: What's new a year on from the COVID‐19 outbreak?6
Mindful eating and orthorexia nervosa: How do they interact?6
6
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition6
“Taking from Peter to pay Paul”: The experience of people in receipt of fuel and food vouchers from a UK foodbank6
Assessing the prevalence and potential drivers of food insecurity and the relationship with mental wellbeing in UK university students: A cross‐sectional study6
Associations among social engagement, meal‐related behaviour, satisfaction with food‐related life and wellbeing in Danish older adults living alone6
UK Nutrition Research Partnership ‘Hot Topic’ workshop report: A ‘game changer’ for dietary health – addressing the implications of sport sponsorship by food businesses through an innovative interdisc6
Process evaluation of a primary care‐based type 2 diabetes remission project in the North East of England6
Diet quality, nutritional status and taste recognition are impaired in men with substance use disorder5
Supermarket top‐up of Healthy Start vouchers increases fruit and vegetable purchases in low‐income households5
Association of vitamin D‐binding protein polymorphisms and serum 25(OH)D concentration varies among Chinese healthy infants of different VDR‐FokI genotypes: A multi‐centre cross‐sectional s5
Polyphenols in obesity and weight management: Are they worth further research? An umbrella review5
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?5
The double burden of malnutrition in individuals: Identifying key challenges and re‐thinking research focus5
4
Impact of a daily legume‐based meal on dietary and nutritional intake in a group of omnivorous adults4
Evidence‐based food serving size labelling: Survey and laboratory analyses of consumer cooking spray usage4
Dietary sodium intake and its relation to sleep duration, sleep quality and nocturnal urination in working‐aged Korean adults4
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills4
Food for thought: Does the Food—a fact of life website benefit food and nutrition teaching in the UK?4
British Nutrition Foundation Notices4
Ultra‐processed food consumption in Argentina according to income level and its association with the intake of healthy foods4
Conference Diary4
Conference Diary4
4
Mediterranean diet for the management of metabolic dysfunction‐associated steatotic liver disease in non‐Mediterranean, Western countries: What's known and what's needed?4
Conference diary3
3
Expanding our editorial capacity3
Conference Diary3
Examining dietary behaviours, diet quality, motives and supplementation use in physically active individuals following vegetarian‐based eating patterns3
First steps towards transforming nutrition and health research in the UK3
Healthy soil, healthy food, healthy people: An outline of the H3 project3
Perception and knowledge of low‐ and no‐calorie sweeteners in multidisciplinary stakeholders from Spain3
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE3
Food education – let’s go back to the future3
Issue Information3
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake3
Using a divider nudge in supermarket shopping trolleys to increase fruit and vegetable purchases: A feasibility study using an intervention design3
Issue Information3
British Nutrition Foundation Notices3
Issue Information3
EDESIA: Plants, Food and Health: A cross‐disciplinary PhD programme from crop to clinic3
Anaemia in adolescent women: A priority for the nutrition agenda in Mexico. A comparison of data from the ENSANUT 2012 and 2018–2019 surveys3
A nutrigenetic approach to examine the relationship between vitamin B12 status and cardio‐metabolic traits in multiple ethnic groups – findings from the GeNuIne Collaboration3
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?3
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