NUTRITION BULLETIN

Food additives: Assessing the impact of exposure to permitted emulsifiers on bowel and metabolic health – introducing the FADiets study

The BiZiFED project: Biofortified zinc flour to eliminate deficiency in Pakistan

Mobilising vitamin D from adipose tissue: The potential impact of exercise

Using social norms to encourage healthier eating

Very low‐energy and low‐energy formula diets: Effects on weight loss, obesity co‐morbidities and type 2 diabetes remission – an update on the evidence for their use in clinical practice

Food fortification and biofortification as potential strategies for prevention of vitamin D deficiency

Impact of heat processing on the nutritional content of Gryllus bimaculatus (black cricket)

School food provision in England: A historical journey

Interesterified fats : What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

Wholegrains and health: Many benefits but do contaminants pose any risk?

Shaping smarter consumer food choices: The FoodSMART project

The Mediterranean diet and depression – can a healthier dietary pattern reduce the risk of depression?

How does polyunsaturated fatty acid biosynthesis regulate T lymphocyte function

Supporting individuals’ healthy eating requires genuine engagement with communities

The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage in secondary schoolchildren

The Mouth-Gut-Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

The Ageing Gut–Brain study: Exploring the role of the gut microbiota in dementia