References June 2026 Issue

UP FRONT – Emma Coates RD

  1. BDA. Advanced practice. Available: https://www.bda.uk.com/practice-and-education/career-and-workforce/advanced-practice.html. Accessed April 2026

  2. HCPC. New resources to support those working at advanced levels of practice. Available: https://www.hcpc-uk.org/news-and-events/news/2026/new-resources-to-support-those-working-at-advanced-levels-of-practice/. Accessed April 2026

  3. BDA. Advanced Practice Specialist Group. Available: https://www.bda.uk.com/specialist-groups-and-branches/advanced-practice-specialist-group.html. Accessed April 2026

  4. NHS England. HCPC webinar series on scope of practice and delegation at advanced levels of practice. Available: https://advanced-practice.hee.nhs.uk/hcpc-webinars/. Accessed April 2026

  5. Ferguson L. Developing a dietetic advanced practice role within a neuro-rehabilitation service. British Journal of Nursing. 2025. 34. Available: https://www.britishjournalofnursing.com/content/advanced-practice/developing-a-dietetic-advanced-practice-role-within-a-neuro-rehabilitation-service

  6. Babashahi S, Carey N, Stenner K et al. A model-based cost-effectiveness analysis of prescribing by dietitians and therapeutic radiographers in England.  The European Journal of Health Economics. 2026. 27:117–133

NUTRITION IN THE NEWS – Karen Voas-Wootton RD

  1. Huyen T, da Silva M, Bennet L et al. Weight trajectories and obesity onset between 17 and 60 years of age, and cause-specific mortality: the Obesity and Disease Development Sweden (ODDS) pooled cohort study. eClinicalMedicine. 2026. doi:10.1016/j.eclinm.2026.103870

  2. Kulkarni C, Fardeen T, Gubatan J et al. A fasting-mimicking diet in patients with mild-to-moderate Crohn’s disease: a randomised controlled trial. Nature Medicine. 2026.32:1023-1033

  3. Pons-Muzzo L, de Cid R, Obón-Santacana M et al. Sex-specific chrono-nutritional patterns and association with body weight in a general population in Spain (GCAT study). International Journal of Behavioral Nutrition and Physical Activity. 2024;21(1) doi: 10.1186/s12966-024-01639-x

  4. Benítez-González AM, Stinco CM, Rodríguez-Pulido FJ et al. Thermal processing of tomatoes by air frying and baking: effects on coloured and colourless carotenoid bioaccessibility. Food Chemistry. 2026. 508. doi:10.1016/j.foodchem.2026.148311

  5. Umapathysivam MM, Araldi E et al. Type 2 diabetes risk alleles in peptidyl-glycine alpha-amidating monooxygenase influence GLP-1 levels and response to GLP-1 receptor agonists. Genome Medicine. 2026. doi:10.1186/s13073-026-01630-0

THE EMERGING ROLE OF THE ADVANCED PRACTITIONER IN DIETETICS – Holly Monday-Jones RD

  1. British Dietetic Association (2023). Chapter 1: Demographics and workplace activities. Obtained from: https://www.bda.uk.com/practice-and-education/professional-guidance/managing-your-workforce/bda-safe-staffing/findings/chapter-1.html?_fr=1b46a3a2

  2. NHS Employers (2023). Advanced Practice. Obtained from: https://www.nhsemployers.org/articles/advanced-practice?

  3. NHS England. Multi-professional framework for Advanced Practice 2025. Obtained from: https://advanced-practice.hee.nhs.uk/multi-professional-framework-for-advanced-practice

  4. Nursing and Midwifery Council (2025). Principles for Advanced Practice. Obtained from: https://www.nmc.org.uk/globalassets/sitedocuments/advanced-practice-review/principles-for-advanced-practice-english.pdf?

  5. NHS England (2024). NHS Long Term Workforce Plan. Obtained from: https://www.england.nhs.uk/long-read/nhs-long-term-workforce-plan-2

  6. Anderson M, O’Neill C, Macloed Clarke J, Street A, Woods M et al. Securing a sustainable and fit-for-purpose UK health and care workforce. Lancet. 2021. 397(10288):1992-2021

  7. Palermo C, Capra S, Beck EJ, Dart J, Conway J et al. Development of advanced practice competency standards for dietetics in Australia. Nutr Diet, 2017. 74: 327-333

  8. Hickson M, Child J, Collinson A. A case study of the impact of a dietitian in the multi-disciplinary team within primary care: a service evaluation. J Hum Nutr. 2023. 36: 1760-1770

  9. Wei Z, Xia B, Jiang L, Zhu H, Li L. Factors affecting occupational burnout in medical staff: a path analysis based on the job demands-resources perspective. Front Psychiatry. 2024.15:1490171

  10. Lowe G, Plummer V, O’Brien AP, Boyd L. Time to Clarify – the value of advanced practice nursing roles in health care. Adv Nurs. 2012. 68(3): 677-85

  11. NHS England. 2025. Advanced Practice in the South East Region. Obtained from: https://advanced-practice.hee.nhs.uk/implementing-and-funding-guide

OBESITY JABS: WHERE ARE WE NOW? – Vanessa Rojas El Yammouni RD

  1. Wilding JPH, Batterham RL, Calanna S et al. STEP 1 Study Group. Once-weekly semaglutide in adults with overweight or obesity. N Engl J Med. 2021.384(11):989-1002. doi:10.1056/NEJMoa2032183

  2. Wharton S, Lingvay I, et al. Once-weekly semaglutide 7.2 mg in adults with obesity (STEP UP): a randomised, controlled, phase 3b trial. Lancet Diabetes Endocrinol. 2025

  3. Jastreboff AM, Aronne LJ, Ahmad NN, et al. Tirzepatide once weekly for the treatment of obesity. N Engl J Med.2022;387(3):205-216. doi:10.1056/NEJMoa2206038

  4. Novo Nordisk A/S. CagriSema 2.4 mg/2.4 mg demonstrated 22.7% mean weight reduction in adults with overweight or obesity in the REDEFINE-1 trial. Novo Nordisk. Published December 2024

  5. Rosenstock J, et al. Orforglipron versus oral semaglutide in adults with type 2 diabetes (ACHIEVE-3). Lancet. 2026

  6. Wajahahth M, Horneff JG, et al. GLP-1 receptor agonist use is associated with increased risk of osteoporosis, gout, and osteomalacia in adults with type 2 diabetes and obesity. Presented at: American Academy of Orthopaedic Surgeons Annual Meeting; March 2026; San Diego, CA

  7. UC Davis Health. Muscle mass changes during GLP-1 receptor agonist therapy. UC Davis Health; 2025

THE GUT MICROBIOME: Diet, health and emerging links to cancer – Joanna Injore RD

  1. Guinane C, Cotter P. Role of the gut microbiota in health and chronic gastrointestinal disease: understanding a hidden metabolic organ. Therapeutic Advances in Gastroenterology. 2013.6:295-308. https://doi.org/10.1177/1756283x13482996

  2. Valencia S, Zuluaga M, Pérez M et al. Human Gut Microbiome: A Connecting Organ Between Nutrition, Metabolism, and Health. International Journal of Molecular Sciences. 2025.26. https://doi.org/10.3390/ijms26094112

  3. Athanasopoulou K, Adamopoulos P, Scorilas A. Unveiling the Human Gastrointestinal Tract Microbiome: The Past, Present, and Future of Metagenomics. Biomedicines. 2023.11 https://doi.org/10.3390/biomedicines11030827

  4. Alexandre A, Mitchell AL, Boland M et al. A New Genomic Blueprint of the human Gut Microbiota. Nature.2019.568:499-504 doi:10.1038/s41586-019-0965-1

  5. Shen Y, Fan N, Ma S, Cheng X, Yang X, Wang G. Gut Microbiota Dysbiosis: Pathogenesis, Diseases, Prevention, and Therapy. MedComm. 2025.6. https://doi.org/10.1002/mco2.70168

  6. Teh Z, Garcia-Maurino Alcazar C, Bhatia K. Overcoming barriers to gut microbiome development through nutritional factors in the first 1,000 days of life: strategies and implications for preventing non-communicable diseases. Gut Microbiome (Camb). 2025.10;6. doi:10.1017/gmb.2025.10014

  7. De Vos W, Tilg H, Van Hul M, Cani P. Gut microbiome and health: mechanistic insights. Gut. 2022. 71:1020-1032. https://doi.org/10.1136/gutjnl-2021-326789

  8. Hills R, Pontefract B, Mishcon H, Black C, Sutton S, Theberge C. Gut Microbiome: Profound Implications for Diet and Disease. Nutrients. 2019.11 https://doi.org/10.1159/000523712

  9. Durack J, Lynch S. The gut microbiome: Relationships with disease and opportunities for therapy. The Journal of Experimental Medicine. 2018.216:20-40 https://doi.org/10.1084/jem.20180448

  10. Singh R, Chang H, Yan D et al. Influence of diet on the gut microbiome and implications for human health. Journal of Translational Medicine. 2017.15 https://doi.org/10.1186/s12967-017-1175-y

  11. So D, Whelan K, Rossi M et al. Dietary fiber intervention on gut microbiota composition in healthy adults: a systematic review and meta-analysis. The American Journal of Clinical Nutrition. 2018. 107 6, 965-983 https://doi.org/10.1093/ajcn/nqy041

  12. Ray S, Shankaran P. Nutrition and the gut microbiome: a symbiotic dialogue influencing health and disease. Front. Nutr 2026.13 doi: 10.3389/fnut.2026.1761992

  13. Hou K, Wu ZX, Chen XY et al. Microbiota in health and diseases. Sig Transduct Target Ther. 2022. 7,135. https://doi.org/10.1038/s41392-022-00974-4

  14. Kho Z, Lal S. The Human Gut Microbiome – A Potential Controller of Wellness and Disease. Frontiers in Microbiology. 2018.9.doi:10.3389/fmicb.2018.01835

  15. Kostic AD, Gevers D, Pedamallu CS et al. Genomic analysis identifies association of Fusobacterium with colorectal carcinoma. Genome Res. 2012.;22(2):292-8. doi: 10.1101/gr.126573.111

  16. O'Keefe SJ. Diet, microorganisms and their metabolites, and colon cancer. Nat Rev Gastroenterol Hepatol. 2016.13(12):691-706. doi:10.1038/nrgastro.2016.165

  17. Kang X, Lau H, Yu J. Modulating gut microbiome in cancer immunotherapy: Harnessing microbes to enhance treatment efficacy. Cell Reports Medicine. 2024.5.doi: 10.1016/j.xcrm.2024.101478

  18. Böhm D, Russ E, Guchelaar H et al. The role of the gut microbiota in chemotherapy response, efficacy and toxicity: a systematic review. NPJ Precision Oncology. 2025. doi:10.1038/s41698-025-01034-0

MYTH BUSTING WITH MADI – Madi Myers ANutr

  1. Bouga and Combet. Emergence of Seaweed and Seaweed-containing Foods in the UK: Focus on Labelling, Iodine Content, Toxicity and Nutrition. Foods. 2015. 4:240-253

  2. Lomartire et al. An Overview to the Health Benefits of Seaweeds Consumption. Mar Drugs. 2021.19(6):341. doi:10.3390/md19060341

  3. Aberystwyth University (2026). New seaweed extract shows promising anti-inflammatory and gut health benefits. Available at: https://www.aber.ac.uk/en/news/archive/2026/03/title-286022-en.html

  4. Roach et al. Oral Supplementation with Algal Sulphated Polysaccharide in Subjects with Inflammatory Skin Conditions: A Randomised Double-Blind Placebo-Controlled Trial and Baseline Dietary Differences. Mar Drugs. 2023.21(7):379. doi: 10.3390/md21070379

  5. British Thyroid Foundation. Diets and supplements for thyroid disorders. Available at: https://www.btf-thyroid.org/diets-and-supplements-for-thyroid-disorders

  6. Borthakur et al. Carrageenan induces interleukin-8 production through distinct Bcl10 pathway in normal human colonic epithelial cells. Am J Physiol Gastrointest Liver Physiol. 2007.292:G829-38. doi: 10.1152/ajpgi.00380.2006

  7. Bhattacharyya et al. A randomised trial of the effects of the no-carrageenan diet on ulcerative colitis disease activity. Nutr Healthy Aging. 2017.4:181-192. doi: 10.3233/NHA-170023

THE ULTRA-PROCESSED FOODS DEBATE: Defining, classifying and building on the evidence – Farihah Choudhury ANutr

  1. Monteiro CA. Public Health Nutr. 2009. 12:729–731

  2. Kesaite V, Chavez-Ugalde Y, White M, Adams J. Overlap between ultra-processed food and food that is high in fat, salt or sugar: analysis of 11 annual waves of the UK National Diet and Nutrition Survey 2008/2009–2018/2019. BMJ Nutrition, Prevention & Health. 2025.8 https://doi.org/10.1136/bmjnph-2024-001035

  3. Popkin BM, Miles DR, Taillie LS, et al. A policy approach to identifying food and beverage products that are ultra-processed and high in added salt, sugar and saturated fat in the United States: a cross-sectional analysis of packaged foods. The Lancet Regional Health - Americas 2024.32:100713

  4. Marks and Spencer. Only… Ingredients. 2026. Available: https://www.marksandspencer.com/food/l/food-brands/only-ingredients. Accessed April 2026

  5. The Grocer. The Grocer 33. February 2026. Available: https://www.thegrocer.co.uk/the-grocer-33/asda-cheapest-supermarket-as-guest-mands-just-edges-out-waitrose/715252.article Accessed April 2026

  6. Rauber F, Louzada MLDC, Martinez Steele E et al. Ultra-processed foods and excessive free sugar intake in the UK: a nationally representative cross-sectional study. BMJ Open. 2019. 9. doi:10.1136/bmjopen-2018-027546

  7. Monteiro C, Louzada M, Steele-Martinez E et al. Ultra-processed foods and human health: the main thesis and the evidence. The Lancet. 2025.406.2667-2684

  8. Lane MM, Gamage E, Du S et al. Ultra- processed food exposure and adverse health outcomes: Umbrella review of epidemiological meta-analyses. BMJ. 2024. https://doi.org/10.1136/bmj-2023-077310

  9. Scientific Advisory Committee on Nutrition: Independent report SACN statement on processed foods and health 2023. Available: https://www.gov.uk/government/publications/sacn-statement-on-processed-foods-and-health

  10. Scientific Advisory Committee on Nutrition: Processed foods and health: SACN's rapid evidence update summary 2025. Available: https://www.gov.uk/government/publications/processed-foods-and-health-sacns-rapid-evidence-update/processed-foods-and-health-sacns-rapid-evidence-update-summary#conclusions

  11. Millstone E, Lang T. An approach to conflicts of interest in UK food regulatory institutions. Nature Food. 2023. https://doi.org/10.1038/s43016-022-00666-w

  12. UKRI. Making sense of Ultra-Processed Foods: a public dialogue oversight group membership. 2025. Available: https://www.ukri.org/news/opinions-on-ultra-processed-foods-being-sought/ Accessed: April 2026

  13. Baker P, Slater S, White M et al. Towards unified global action on ultra-processed foods: understanding commercial determinants, countering corporate power, and mobilising a public health response. The Lancet. 2025.406:2703-2726

PAEDIATRIC FOOD ALLERGY: Recognition, diagnosis and management – Aqsa Mahmood RD, ANutr

  1. NICE GUIDELINES. Food allergy in under 19s: assessment and diagnosis | Guidance https://www.nice.org.uk/guidance/CG116/documents/nice-advises-against-alternative-testing-for-food-allergy-in-children

  2. Bartha I, Almulhem N, Santos AF. Feast for Thought: A Comprehensive Review of Food Allergy 2021-2023. Journal of Allergy and Clinical Immunology. 2023.153: https://doi.org/10.1016/j.jaci.2023.11.918

  3. Bégin P, Waserman S, Jeimy S, Watson W. Immunoglobulin E (IgE)-mediated food allergy. Allergy Asthma and Clinical Immunology. 2024.20(S3). https://doi.org/10.1186/s13223-024-00930-7

  4. Brandwein M, Enten, Vissoker R et al. Redefining the Role of Nutrition in Infant Food Allergy Prevention: A Narrative Review. Nutrients. 2024.6(6):838 https://doi.org/10.3390/nu16060838

  5. Connors L, O’Keefe A, Rosenfield L, Kim H. Non-IgE-mediated food hypersensitivity. Allergy, Asthma & Clinical Immunology. 2018.14(S2) https://doi.org/10.1186/s13223-018-0285-2

  6. Hill S, Nurmatov U, DunnGalvin A et al. Feeding difficulties in children with food allergies: An EAACI Task Force Report. Pediatric Allergy and Immunology. 2024., 35(4) https://doi.org/10.1111/pai.14119

  7. Raptis G, Maclean A, Inglis D. NHSGGC Guideline for the Management of non IgE Cows Milk Allergy in Infants. NHS Scotland. Available here: https://www.clinicalguidelines.scot.nhs.uk/ggc-paediatric-guidelines/ggc-paediatric-guidelines/emergency-medicine/nhsggc-guideline-for-the-management-of-non-ige-cows-milk-allergy-in-infants/

  8. Halken S, Muraro A, de Silva D et al. EAACI guideline: Preventing the development of food allergy in infants and young children (2020 update). Pediatric Allergy and Immunology. 2021.32(5):843–858 https://doi.org/10.1111/pai.13496

  9. Mary C. Food Allergies in Children: A Comprehensive. Journal of Pregnancy and Child Health. 2024.11(6):1–3. https://www.omicsonline.org/open-access/food-allergies-in-children-a-comprehensive-134812.html

  10. Krejner-Bienias A, Łyżwa K, Krupa-Łaska A et al. Peanut Allergy in Children-Is Prevention Better than Cure? Nutrients. 2024.16(19):3237 https://doi.org/10.3390/nu16193237

  11. Al-Saud B, Sigurdardóttir, Sigurveig T. Early Introduction of Egg and the Development of Egg Allergy in Children: A Systematic Review and Meta-Analysis. International Archives of Allergy and Immunology. 2018.177(4):350–359. https://doi.org/10.1159/000492131

  12. Cosme-Blanco W, Arroyo-Flores E, Ale H. Food Allergies. Pediatrics in Review. 2020.41(8):403–415. https://doi.org/10.1542/pir.2019-0037

  13. Logan K, Du Toi G, Giovannini M, Turcanu V, Lack G. Pediatric Allergic Diseases, Food Allergy, and Oral Tolerance. Annual Review of Cell and Developmental Biology. 2020.36(1):511–528. https://doi.org/10.1146/annurev-cellbio-100818-125346

  14. Garside L, Boyle R, Meyer R et al. Food Allergy Test-Guided Dietary Advice for Children With Atopic Dermatitis: A Consensus Study. Pediatric Dermatology. 2025.42(2):259–266. https://doi.org/10.1111/pde.15807

FOOD FOR THOUGHT – Priya Tew RD

  1. Food Foundation. The Broken Plate: The State of the Nation's Food System (2023). Available at: https://foodfoundation.org.uk/publication/broken-plate-2023

  2. Food Foundation. Dietary inequalities worsened in last two years as healthier foods grew more expensive. 2024. Available at: https://foodfoundation.org.uk/press-release/dietary-inequalities-worsened-last-two-years-healthier-foods-grew-more-expensive

  3. Food Foundation. Food Prices Tracker (2025). Available at: https://foodfoundation.org.uk/news/food-prices-tracker-february-2025

  4. Corfe S. Food deserts in the UK. Social Market Foundation (2018). Available at: https://www.resolvepoverty.org/wp-content/uploads/2018/11/Food-deserts-in-the-UK.pdf

HARNESSING BLUE FOODS FOR HEALTH – Giuliana Rocca ANutr

  1. Blue Food Assessment (2022) URL https://bluefood.earth/

  2. Golden CD, Koehn JZ, Shepon A, Passarelli S et al. Aquatic foods for nourishing nations. Nature. 2021. 598(7880):315-320

  3. Crona BI, Wassénius E, Jonell M et al. Four ways blue foods can help achieve food system ambitions across nations. Nature. 2023. 616:104–112

  4. Gephart JA et al. Environmental performance of blue foods. Nature. 2021.597: 360–365

  5. Continuous Update Project Expert Report (2018). Meat, Fish and Dairy Products and the Risk of Cancer (World Cancer Research Fund/American Institute for Cancer Research)

  6. Cisneros-Montemayor AM, Pauly D, Weatherdon LV et al. A global estimate of seafood consumption by coastal Indigenous peoples. PLoS ONE. 2016. 11, e0166681

  7. FAO. Blue Transformation Roadmap 2022–2030. Fisheries and Aquaculture. 2022. Available: https://openknowledge.fao.org/items/467191e5-111b-4191-a4d3-843e491fd418)

  8. Tigchelaar M et al. Compound climate risks threaten aquatic food system benefits. Nat. Food 2021. 2: 673–682

  9. Davila F, Ruoso L, Gero A et al. Blue Foods Systems as a Nature-based Solution for Climate Resilience. Climate Resilient by Nature. 2025. Canberra/Ngunnawal, Australia

  10. FAO. Illuminating Hidden Harvests (IHH) initiative (2023). https://openknowledge.fao.org/items/bbc2093d-69d9-4f1b-ae51-cfaa2969b52f

  11. Basurto X, Gutierrez NL, Franz N et al. Illuminating the multidimensional contributions of small-scale fisheries. Nature. 2025. 637: 875–884

  12. Cisneros-Montemayor AM, Pauly D, Weatherdon LV et al. A global estimate of seafood consumption by coastal Indigenous peoples. PLoS ONE.2016.11

  13. Short RE, Gelcich S, Little DC et al. Harnessing the diversity of small-scale actors is key to the future of aquatic food systems. Nat Food. 2021. 2:733–741

  14. Gephart JA et al. Scenarios for global aquaculture and its role in human nutrition. Rev. Fish. Sci. Aquac. 2021. 29:122–138

  15. Naylor RL, Kishore A, Sumaila UR et al. Crona B. Blue food demand across geographic and temporal scales. Nat Commun. 2021.15;12:5413

  16. Tigchelaar M, Cheung WWL, Mohammed EY et al. Compound climate risks threaten aquatic food system benefits. Nature Food. 2021. 2:673–682

  17. Cao L, Halpern BS, Troell M, et al. Vulnerability of blue foods to human-induced environmental change. Nat Sustain. 2023. 6:1186–1198

  18. UN Food Systems Summit (2021). https://aquaticbluefood.org

  19. Golden C. ‘Blue foods’ to tackle hidden hunger and improve nutrition (2024). NATURE Podcast

  20. Halpern BS, Cottrell RS, Blanchard JL et al. Putting all foods on the same table: Achieving sustainable food systems requires full accounting. Proc Natl Acad Sci USA 2019.10;116(37):18152-18156. Erratum in: Proc Natl Acad Sci USA. 2020. 14;117(28):16705

  21. Pandey VK. Exploring the significance of emerging blue food processing technologies for sustainable development. Food Res Int. 2025.200:115429

  22. Säll S, Gren IM. Effects of an environmental tax on meat and dairy consumption in Sweden. Food Pol. 2015.55:41–53

  23. Fischer CG, Garnett T. Plates, Pyramids, Planet: Developments in National Healthy and Sustainable Dietary Guidelines: A State of Play Assessment (FAO, 2016)

  24. Jones S, Bruno D, Madsen L et al. Disease management mitigates risk of pathogen transmission from maricultured salmonids. Aquac. Environ. Interact. 2015. 6:119–134

  25. Stäbler M, Letschert J, Fujitani M, Partelow S. Fish grabbing: Weak governance and productive waters are targets for distant water fishing. PLoS One. 2022 6;17(12):e0278481

  26. Bank MS et al. Intergovernmental Panel on Blue Foods in Support of Sustainable Development and Nutritional Security. Environmental Science & Technology. 2022

  27. FAO (2020). State of Food Insecurity 2020. Food and Agriculture Organization. https://openknowledge.fao.org/items/08c592f2-1962-4e1a-a541-695f9404b26d

  28. Simmance, Cohen FA, Huchery PJ, Sutcliffe C et al. Nudging fisheries and aquaculture research towards food systems. Fish and Fisheries. 2021

  29. Crona BI, Wassénius E, Jonell M et al. Four ways blue foods can help achieve food system ambitions across nations. Nature. 2023.616(7955):104-112

  30. Troell M, Jonell M, Crona B. The role of seafood in sustainable and healthy diets. The EAT-Lancet Commission report through a blue lens. 2019

  31. Leape J, Micheli F, Tigchelaar M et al (2023) The Vital Roles of Blue Foods in the Global Food System. In: von Braun J, Afsana K, Fresco LO et al, editors. Science and Innovations for Food Systems Transformation [Internet]. Cham (CH): Springer. Available from: https://www.ncbi.nlm.nih.gov/books/NBK599605/

  32. Lim SY, Kim EJ, Kim A et al. Nutritional Factors Affecting Mental Health. Clin Nutr Res. 2016.5(3):143-52. doi: 10.7762/cnr.2016.5.3.143

  33. Kumar S, Malviya R. Protein and peptide from blue food for neurological disorder: Advances and prospective, Trends in Food Science & Technology. 2024.143,104277

  34. Ku CS, Yang Y, Park Y, Lee J. Health benefits of blue-green algae: prevention of cardiovascular disease and non-alcoholic fatty liver disease. J Med Food. 2013.16(2):103-11

  35. Troell M, Jonell M, Crona B. The role of seafood in sustainable and healthy diets. The EAT-Lancet Commission report through a blue lens

  36. Hallström E et al. Combined climate and nutritional performance of seafoods. J. Clean. Prod. 2019. 230:402–411

  37. Spiro A, Hill Z, Stanner S (2024). Meat and the future of sustainable diets – Challenges and opportunities. British Nutrition Foundation

  38. Tigchelaar M, Leape J, Micheli F et al. The vital roles of blue foods in the global food system, Global Food Security. 2022.33, 100637, ISSN 2211-9124

  39. Choudhary B, Chauhan OP, Mishra A. Edible Seaweeds: A Potential Novel Source of Bioactive Metabolites and Nutraceuticals with Human Health Benefits. Front. Mar. Sci. 2021.8:740054

  40. Vogliano C, Kennedy G, Thilsted S et al. Regenerative aquatic foods can be a win–win for human and planetary health. Nat Food. 2024.5:718–719

  41. Cherry P, O'Hara C, Marwa E et al. Risks and benefits of consuming edible seaweeds. Nutrition Reviews. 2019. Vol. 77

  42. Aakre I, Vogt EC, Myrmel LS et al. Impact of habitual seaweed consumption on iodine nutrition and thyroid function: a non-randomised pre-post clinical study. Eur J Nutr. 2026. 65(1):27

  43. BDA (2022) Iodine: https://www.bda.uk.com/resource/iodine.html

  44. Rogel-Castillo C, Latorre-Castañeda M, Muñoz-Muñoz C et al. Seaweeds in Food: Current Trends. Plants (Basel). 2023.12(12):2287

  45. Zheng Y, Li Y, Satija A, Pan A, Sotos-Prieto M, Rimm E et al. Association of changes in red meat consumption with total and cause-specific mortality among US women and men: two prospective cohort studies. BMJ. 2019. 365: l2110 MSC (2021) Understanding seafood consumers https://www.msc.org/understanding-seafood-consumer

ICU MALNUTRITION: Micronutrient deficiencies in UK critical care – Alka Pandey RD

  1. Nutrition in Critical Care. https://www.bda.uk.com/static/60e12cb7-7d98-4228-bdcc494f64eca1b4/Section-16-Critical-Care.pdf

  2. Singer P, Blaser AR, Berger MM, et al. ESPEN guideline on clinical nutrition in the intensive care unit. Clinical Nutrition. 2019.38(1):48-79

  3. National Institute for Health and Care Excellence. Nutrition support for adults: oral nutrition support, enteral tube feeding and parenteral nutrition. NICE Clinical Guideline CG32. Published 2006. Accessed April 5, 2026

  4. Berger MM, Manzanares W. Micronutrients early in critical illness, selective or generous, enteral or intravenous? Current Opinion in Clinical Nutrition & Metabolic Care. 2020.24(2):165-175

  5. ‌de Man AME, Stoppe C, Koekkoek KWAC, et al. What do we know about micronutrients in critically ill patients? A narrative review. Journal of Parenteral and Enteral Nutrition. 2024’49(1):33-58

  6. Lazzarin T, Azevedo PS, Cardoso BR, Suen VMM, Minicucci MF. Editorial: Micronutrients and critically ill patients. Frontiers in Medicine. 2023.10

  7. Halim Z, Huang Y, Lee ZY, Lew CCH. New randomised controlled trials on micronutrients in critical care nutrition: A narrative review. Nutrition in clinical practice: official publication of the American Society for Parenteral and Enteral Nutrition. 2024.39(5):1119-1149

THE LAST WORD – Fareeha Jay RD

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  2. Ratner R, Hamilton R. Inhibited from bowling alone. J Consum Res. 2015.42.266-283

  3. Food taboos: their origins and purposes. J Ethnobiol Ethnomed. 2009.5.1-10

  4. Folwarczny M, Menon RV, Otterbring T. Plate, glass, and social class: how dominance and prestige orientation shape food preferences

  5. Al-Khusaibi M, Rahman MS. Traditional foods: Overview. In: Al-Khusaibi M, Al-Habsi N, Rahman MS, editors. Traditional Foods: History, Preparation, Processing and Safety. Springer; 2019. 1–8

  6. Sproesser G, Ruby MB, Arbit N et al. Understanding traditional and modern eating: the TEP10 framework. BMC Public Health. 2019.2;19(1):1606. doi: 10.1186/s12889-019-7844-4

  7. Arslan S, Aydın A. Religious Dietary Practices: Health Outcomes and Psychological Insights from Various Countries. J Relig Health. 2024.63:3256-3273. doi: 10.1007/s10943-024-02110-8

  8. Downs SM, Fraser SN, Storey KE et al. Geography influences dietary intake, physical activity and weight status of adolescents. J Nutr Metab. 2012: doi:10.1155/2012/816834

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