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Volume 82

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Volume 82 - January 2023

Abstract

Australian mushroom β-glucan content and in vitro bile-acid binding capacity compared to oats

Dietary intake of Calciferol, Ascorbic Acid, and Thiamine ameliorates lipopolysaccharide- induced sepsis and hepatic injury by suppressing oxidative stress and NF-κB

Application of the Uni-Food tool to assess the University College Dublin food environment

Healthier swaps: evaluating the effects of in-store point of sale messaging to encourage choice of ‘healthier’ alternatives to popular products

Diet, nutrition and cognitive health in older adults: Shedding new light through systematic review and meta-analysis of intervention studies

A comparison of postprandial lipid and glucose responses of Chinese and Caucasian adults at risk for type 2 diabetes mellitus: an acute crossover trial

Women with gestational diabetes mellitus controlled for their plasma glucose levels, exhibit dyslipidaemia that may contribute to offspring obesity and the risk of future gestational diabetes mellitus

Self-perceived food literacy in relation to the quality of overall diet and main meals in Japanese adults: a cross-sectional study

The potential for high intensity light prior to harvest to influence metabolite concentrations in vertically farmed leafy crops

How are vegetable/herb gardens used, managed and resourced in Australian primary schools? A mixed-methods study

A pinch less salt, a dash more health?: reformulating independent Chinese takeaway meals

Working in nutrition: interim analysis of a national survey exploring career pathways and perspectives of nutrition graduates

Marketing strategies used for alternative protein products sold in Australian supermarkets in 2014, 2017 and 2021

Dietary carrot intake compared favourably with three other vegetable groups in protection against incidence of cancers: A systematic review and meta-analysis

Associations of tea, coffee, and caffeine intake on rheumatoid arthritis risk: A dose-response meta-analysis of cohort studies

Nutritional implications of Australians switching from traditional animal-source foods to plant-based ‘alternatives’: an exploratory study

Development and validation of an online portion size norm assessment tool

Dietary supplementation with 5000 IU/day of vitamin D for 12 weeks leads to improved lung function in asthmatic adults

Ageing as a Vegetarian and Vegan in the UK: Challenges and Barriers in Addressing their Dietary Preferences

The ins and outs—understanding input use in regenerative agriculture: a scoping review

Proceedings of the Nutrition Society

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Volume 82 - January 2023

Abstract