OC55 - Exploring fruit and vegetable intakes in children in two areas of North Yorkshire - Cooking in Yorkshire Project

OC229 - Exploring the school environment in relation to healthy eating and physical activity in female high schools in Saudi Arabia

OC222 - A content and thematic analysis of Welsh school food menu design and healthiness compared to present government guidelines

OC27 - The effect of Ashwagandha (Withania somnifera) supplementation on sleep, mood, and cognitive function in healthy university students

Fatima Koroma1 Jayne Charnock2 Katerina Bambang3 Julie Abayomi1
1 Faculty of Health, Social Care and Medicine, Edge Hill University.
2 Department of Biology, Edge Hill University
3 Liverpool Women's NHS Foundation Trust
Title:
Using mixed methods to explore dietary intake in women with recurrent miscarriage: Integrating Participant Public Involvement in the research design.
Introduction:
Recurrent miscarriage (RM) is defined as 3 or more consecutive pregnancy losses, prior to 24 weeks gestation (1). In the UK, RM currently affects 1 in 100 (1%) of couples who are trying to conceive (2). At present there is limited information regarding the role of nutrition in the occurrence of RM and on the dietary intake of women who have experienced RM. Thus, investigating links between dietary intake, gene expression, and pregnancy outcomes is crucial. Public and Patient Involvement (PPI) is considered important in health research since it enhances the quality, relevance, impact, and integrity of research activities (3). RM is a sensitive issue, so incorporating the views of service-users in the research design is important.
The main aims of this study were to understand the views of women with RM on the proposed research and to strengthen the design by integrating their suggestions.
Methods:
The main study will aim to use mixed methods to explore the dietary intake of women with RM to determine if there is a relationship between achieving Dietary Reference Values or not, placental health, and pregnancy outcomes (if pregnancy is achieved). For PPI, women were recruited from a specialised recurrent miscarriage clinic in a hospital located in North-West England. Four women participated in a virtual PPI session and were asked for their views on the proposed research design. The session was recorded and transcribed using Microsoft Teams transcription. The researcher initiated the session by presenting a breakdown of the study design, followed by an explanation of its aims and rationale. Participants were queried about their perspectives on the study design through a series of questions. Participants were sent a £20 e-voucher, aligning with INVOLVE guidelines (3).
Results:
Participants stressed the significance of the research given the absence of nutrition guidance for women with RM. They approved the sensitive recruitment approach and expressed interest in joining the study. However, concerns emerged regarding women who have experienced RM following IVF treatment, and whether they would be ‘eligible for inclusion or not’. Participants suggested extending the food diary duration from 3 to 5 days for better accuracy in reflecting their eating habits. This was not viewed as overly burdensome, and they suggested that such activities could serve as ‘a distraction’ during ‘early pregnancy anxiety’.
Conclusion
A limitation of this study was the small number of participants. However, this PPI approach further strengthened the research design, as the study design was rev

OC34 - Using mixed methods to explore dietary intake in women with recurrent miscarriage: integrating Participant Public Involvement in the research design.

Background: Increasing numbers of older adults living in care home environments have intact dentition, though oral/dental health amongst this group is significantly worse than in the general population.[1] [2] Nutrition may be a contributing factor to this, as high sugar foodstuffs are often utilised to promote weight retention and/or mitigate the risk of malnutrition.[3]
Objectives: To investigate the factors involved in shaping nutrition received by care home residents in Northern Ireland, and to assess the potential implications of this for their oral/dental health.
Methods: A qualitative research study was undertaken in Northern Ireland, using purposeful sampling to recruit participants currently working within either residential care homes or nursing homes. Semi-structured interviews with these stakeholders were conducted either in person or online, and were analysed via reflexive thematic analysis.
Results: Twenty-three individuals working in various roles in Northern Ireland care homes participated. Key themes emerging on factors influencing resident nutrition included: care homes provide several multi-course meals daily including desserts and between meal snacks (e.g. biscuits); food is often modified to meet individual medical needs; family members may bring in additional food as gifts; economic pressures shape menu planning; cultural factors influence resident food preferences; nutritional guidelines are not always followed consistently.
Conclusions: Nutrition amongst care home residents in Northern Ireland is influenced by several factors. Some aspects of nutrition in this environment may have an adverse impact on oral/dental health. Ensuring that care home staff have the knowledge, training, and resources to identify and mitigate potential concerns is important. Future research should explore strategies and potential interventions for achieving this, and should be co-developed with additional relevant stakeholders (e.g. family members, healthcare professionals).
[1] White DA, Tsakos G, Pitts NB, et al. (2012) Br Dent J 213 (11), 567-572.
[2] Karki AJ, Monaghan N, Morgan M (2015) Br Dent J 219 (7), 331-334.
[3] Ray S, Laur C, Golubic R (2014) Clin Nutr 33 (5), 829-835.

LB10 - Nutritional Intake and Oral Health in Northern Ireland Care Homes: a Qualitative Study of Staff Perspectives

Increasing evidence indicates that (poly)phenol consumption can have beneficial effects in human brain function(1). The overall aim of this project is to investigate whether consumption of a (poly)phenol rich cranberry drink improve mental health and cognitive function in university students via the gut-brain axis. A parallel randomised controlled trial was conducted in 72 young healthy final year university students assigned to consume 236 mL cranberry drink (442 mg polyphenols) or nutrient matched placebo, daily for 12 weeks. The primary outcome was mood, measured as Total Mood Disturbance (TMD), using the Profile of Mood States (POMS) questionnaire. Secondary outcomes included stress, anxiety and depression levels, measured using the Perceived Stress Scale (PSS), and the Hospital Anxiety Depression Scale (HADS) questionnaire, salivary cortisol levels and cognitive function measured using the Online General Cognitive Assessment Battery (CogniFit). All of these questionnaires were measured every 4 weeks. Blood and urine samples were collected to measure inflammatory markers, gut-brain-axis metabolites, short chain fatty acids (SCFA), and cranberry polyphenols metabolites. Faecal samples were also collected for measuring gut microbiome diversity and composition and faecal metabolomics. Diet was assessed using food frequency questionnaires (FFQ), 7-day food diaries (EPIC) and 24 h online dietary recalls (intake 24) during the study. Linear mixed-effect model (LMM) and ANCOVA were used to investigate the relationship between the 2 trial arms. No significant differences were found between treatments for mood, stress levels, anxiety, depression, circulating short chain fatty acids or inflammatory markers, however a significantly lower diurnal area under the curve of salivary cortisol (p=0.010) and significantly higher short-term memory (Z-score: p=0.024; Raw-score: p=0.034)  was found at 12 weeks in the cranberry group compared with the placebo. Besides, significant differences between interventions were found in plasma gut-brain axis metabolites, including the kynurenine and bile acids pathway which were kynurenine (p=0.023), kynurenic (p=0.032), quinolinic (p=0.018), and glycolithocholic acid (p=0.04) as well as several plasma and urinary cranberry (poly)phenol metabolites were modulated by cranberry consumption. In conclusion, daily cranberry (poly)phenol supplementation for 12 week did not improve mood, stress, anxiety, and depression symptoms in healthy university students, however it may modulate cortisol levels and some aspects of cognitive function via the gut-brain axis.

OC23 - Effects of cranberry (poly)phenols on mental health in university students: the CRANMOOD randomized controlled trial

Psoriasis is a chronic skin condition driven by pro-inflammatory immunological pathways. Research examining the effect of micronutrient supplementation on the severity of psoriasis has extensively focused on Vitamin D and magnesium, yielding conflicting findings(1). As part of the Asking People with Psoriasis about Lifestyle and Eating (APPLE) study; micronutrients intakes were estimated in people with psoriasis for comparison with Reference Nutrient Intakes (RNIs) and to examine associations with psoriasis severity.

The APPLE study was a cross-sectional internet-based survey recruiting adult volunteers with psoriasis residing in the United Kingdom (King’s College London Research Ethics Committee LRS/DP-21/22-29257; NCT05448352). Volunteers were recruited between June 2022-January 2024 through social media. Psoriasis severity and diet were self-reported with validated tools, the self-assessed Simplified Psoriasis Index and a 147-item food frequency questionnaire. Micronutrient constituents were determined using the Composition of Foods Integrated Dataset (https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid).

The demographic characteristics of the study population (n=270) comprised of a White-British (88%), middle-aged (median (IQR) age of 40 (20.0) years), female  majority (82%), reporting a median body mass index (BMI) of 25.8 (8.2) kg/m2. Two-thirds (66%) of both males and females reported intakes below sex-specific RNIs for calcium. Approximately 80% of both males and females reported an iodine intake below 140 µg/day and more than 90% did not meet the 10 µg/day dietary recommendation for Vitamin D. Most males (93%) and females (80%) did not meet the RNI for selenium intake. Two-thirds of women aged 18-50 years reported dietary iron intakes below the RNI of 14.8 mg/day. Intakes for other vitamin and minerals met dietary requirements.  Magnesium (β=-0.197, P<0.01), copper (β=-0.174, P<0.01) and iron (β=-0.127, P<0.05) were significantly inversely associated with psoriasis severity, adjusted for age, sex, smoking, alcohol use, and diagnosed depression/anxiety. These associations with psoriasis severity were no longer significant when additionally adjusted for BMI.

There is a lack of studies examining dietary mineral intakes in populations with psoriasis, although some reports suggest people with psoriasis have a lower iron and magnesium status compared with control groups(2-3). Our preliminary data suggests that dietary screening of micronutrient intakes as part of routine care may be beneficial in people with psoriasis. Additional research is warranted to explore the effects of mineral intakes and physiological mineral status in people living with psoriasis. Minerals are key regulators of cellular and immunological responses which is of relevance to population groups with underlying immune-mediated conditions such as psoriasis.

The authors are grateful to the volunteers who took participated in the study

OC163 - Associations between micronutrient intakes and psoriasis severity: the Asking People with Psoriasis about Lifestyle and Eating cross-sectional study.

Psoriasis is a chronic dermatological disease often linked with systemic conditions such as cardiovascular disease, obesity, and type 2 diabetes(1). Unlike many other systemic diseases, psoriasis lacks specific dietary recommendations for its management(2). To develop evidence-based dietary advice, profiling dietary intakes in this population group is paramount. As part of the Asking People with Psoriasis about Lifestyle and Eating (APPLE) study, we aimed to quantify macronutrient intakes and their food group sources and assess associations with psoriasis severity.
The APPLE study is a web-based cross-sectional survey recruiting UK-based adult volunteers with psoriasis (King’s College London Research Ethics Committee LRS/DP-21/22-29257; NCT05448352). Recruitment was between June 2022 and January 2024 through social media. Participants self-reported age, weight, height, and alcohol use, depression or anxiety diagnosis, as well as psoriasis severity by responding to the self-assessed Simplified Psoriasis Index (possible score range 0-70 points). Diet was self-reported with a validated 147-item food frequency questionnaire. Nutritional composition was determined using the Composition of Food Integrated Dataset(3).Linear models tested associations between food groups sources and psoriasis severity.
The final sample (n=270) primarily constituted mid-life (median (IQR) 40 (20) years), White-British (85%), female participants (82%) with psoriasis, of which 51% were living with overweight or obesity. Protein intake from animal sources (processed meat, poultry, and red meat) was significantly positively associated with psoriasis severity, adjusted for age, gender, smoking, alcohol use, energy intake, and diagnosed depression/anxiety (β between 0.133 and 0.225, P<0.05). Plant-based (excluding tree nuts) and tree nut sources of protein were inversely associated with psoriasis severity (adjusted β between -0.145 and -0.131, P<0.05). Protein from red meat and plant-based protein remained significantly associated with psoriasis when adjusting for BMI. Poultry and processed meat sources of n-6 polyunsaturated fatty acids were also positively associated with psoriasis severity (β between 0.125 and 0.133, P<0.05), whilst tree-nut sources were inversely associated with disease severity (β= -0.144, P<0.05), but associations were no longer significant when adjusting for BMI.
Our findings highlight that associations between psoriasis severity and protein and n-6 polyunsaturated fatty acids intakes depend on their source, suggesting that healthy plant-based diets warrant further investigation by randomised controlled trials for the dietary management of psoriasis.
The authors are grateful to the volunteers who took participated in the study and to the Psoriasis Association for funding the study.
References:
Takeshita J, Grewal S, Langan et al. (2017) J Am Acad Dermatol 76,377-390.
National Institute for Health and Care Excellence (NICE) (2017) Psoriasis: assessment an

OC162 - Associations between macronutrient sources and psoriasis severity in a UK-based population: results from the Asking People with Psoriasis about Lifestyle and Eating study. 

Psoriasis is a chronic inflammatory skin condition arising from gene-environment interactions(1). The role of diet in individuals living with psoriasis is poorly understood with research to date confined to relationships with Mediterranean diet adherence in southern European populations (2). Studies are yet to explore the role of dietary patterns in relation to psoriasis severity within a UK-based population. The Asking People with Psoriasis about Lifestyle and Eating (APPLE) study investigated associations between four diet quality indices and psoriasis severity, hypothesizing that individuals with more severe psoriasis would report lower diet quality scores.
The APPLE study is an online cross-sectional study (King’s College London Research Ethics Committee LRS/DP-21/22-29257; NCT05448352). Eligible participants included adults residing in the UK with diagnosed psoriasis. Participants were recruited using social media (June 2022-January 2024). Validated questionnaires were used to evaluate: 1) psoriasis severity, by the self-assessed simplified psoriasis index, and 2) diet quality, using a 147-item food frequency questionnaire (FFQ) to calculate the Mediterranean Diet Score (MDS), the Dietary Approaches to Stop Hypertension (DASH) score, the Healthy Diet Score (HDS) and the Plant-based Diet Indices (PDIs). Diet-psoriasis associations were adjusted for age, sex, smoking status, energy intake, alcohol use, anxiety/depression diagnosis, and body mass index (BMI).
A total of 270 participants completed the study, of which 82% were female, 85% of White-British ethnicity, with a median (interquartile range (IQR)) age of 40 years (20.0), and a median BMI of 25 kg/m2 (8.2). Univariate regression analyses revealed significant negative associations between the HDS, DASH, healthy PDI, original PDI and MDS and psoriasis severity following adjustment for all covariates except BMI (β= -0.179 to - 0.254, P<0.05). Only the HDS remained statistically associated with psoriasis severity when adjusted including BMI (β=-0.152, P<0.05). Stepwise multiple linear regressions identified meat and poultry from the MDS as predictors for psoriasis severity (β= 0.158, P<0.05), whilst fruits and nuts (β= -0.140, P<0.05) and legumes (β= -0.130, P<0.05) were negatively associated with disease severity.
Participants with lower diet quality scores report more severe psoriasis, with meat/poultry and fruit/nuts revealed as key dietary components that merit further investigation. Previous findings showed that olive oil and fish were independent predictors for psoriasis severity in a smaller Italian sample population(3) , which were not replicated in this population, possibly due to very low fish intakes in the UK population(4).
This study contributes to the evidence examining the diet-psoriasis relationships. Randomised controlled trials are required to evaluate causal inferences in relation to the effect of dietary patterns on psoriasis severity.
The authors are grateful to the volu

OC161 - Associations between diet quality indices and psoriasis severity: results from the Asking People with Psoriasis about Lifestyle and Eating study.

Collecting regional data for public health focussing on diet and sustainability measures using myfood24
Cade, J.E.1,2, Rycroft, C.1, Beer, S.2, and Corrigan, N3.
1. Nutritional Epidemiology Group. School of Food Science and Nutrition, University of Leeds, UK
2. Dietary Assessment Ltd, Nexus Building, Leeds, UK
3. Office for Health Improvement and Disparities, Department of Health and Social Care Blenheim House, Leeds, LS1 4PL
There is no regular, routine measurement of food and nutrient intake undertaken regionally in the UK. This makes evaluation of local public health interventions challenging. Consumers want to be more sustainable in what they are eating. Social media penetration in the UK is 90%1, with ~47m people using Facebook, a potential route to study recruitment. Nutritional analysis software with accurate underpinning food composition and sustainability data could enable quick and easy large scale data collection.
Aims: to collect diet and sustainability measures using online tools and to test the feasibility of using social media to obtain a large, regionally focussed sample in a short time.
We undertook a rapid, time limited, regional (Yorkshire and Humberside) food and nutrient tracking survey ‘One day: Diet in Yorkshire and Humber’ for use with policy makers2. A Facebook (FB) boost approach was used to recruit a regional (Yorkshire and Humberside) sample of adults. Participants completed a brief online demographic survey followed by a detailed measure of food intakes for the previous day using myfood24®. myfood24® generic and branded databases were used3 which include sustainability metrics.
The FB posts were boosted for 21 days and reached 76.9k individuals. Just under £1,000 (£893) was spent on 3 FB boosts and 1,428 participants completed the questionnaire. 673 participants also completed the one-day diet diary. Hull, Barnsley and Doncaster had the highest rates of overweight and obesity in the region. Overall nutrient values recorded were similar to national survey data for older women. Intakes of fibre (mean 18g, SD 11) and iron (mean 9.6mg, SD 5.0) were low. For the first time, measures of sustainability from the diet were calculated from myfood24®.
The mean greenhouse gas emissions (GHGE) were 5.9(kg CO2 eq/day) (95% CI 5.6, 6.1); land use 9.0 (m2year/day) (95% CI 7.6, 10.3) and water use 582 (l/day) (95% CI 551, 611). Regression analysis showed that for each additional 100kcal consumed there was a significant increase in GHGE of 0.9 (kg CO2 eq/day) (95% CI 0.8, 1.1). Land and water use were also significantly increased with increasing energy intake. Adjusting for total energy, protein intake was positively associated with all 3 metrics. Carbohydrate was inversely associated with GHGE and land use. However, fat intake was not associated with any of the sustainability measures. Portions of fruit and vegetables consumed were positively associated with water use only.
Diet is clearly linked to sustainability measures. The mean G

OC231 - Collecting regional data for public health focusing on diet and sustainability measures using myfood24

Healthy midlife cognitive function (CF) reduces the risk of cognitive decline in older age. Evidence suggests that chrononutrition behaviours, such as time-restricted eating (TRE), positively affect CF possibly through a bioenergetic switch towards ketone use by the brain, DNA repair, and anti-inflammatory action(1,2). However, misalignment between preferred and actual food intake timing might disrupt the circadian rhythm, negatively affecting CF (3).
This study investigated associations between chrononutrition behaviours, including eating misalignment, and cognitive outcomes in adults aged 45-65 living in Cyprus. The following behaviours were derived from the Chrononutrition Profile Questionnaire(4), as a weighted aggregate score of working and non-working days: breakfast skipping, largest meal of the day, morning latency (time between waking and first eating event), evening eating (last eating event in the waking day), evening latency (time between last eating event and sleep onset), night eating (waking in the night to eat) and eating window (time between the first and last eating event)(4). Misalignments were calculated by subtracting reported aggregate behaviour from preferred.  Computerized neurocognitive remote testing was used to derive standard normalized age-matched scores for composite memory, psychomotor speed, cognitive flexibility, complex attention, and global neurocognitive index(5). Education, marital status, smoking, body mass index, chronic disease diagnosis, Greek-Orthodox fasting, sleep, physical activity, and Mediterranean diet adherence were also assessed, the latter three using validated questionnaires.
Cognitive outcome scores were divided into tertiles and analyzed using ordinal logistic regression. Each chrononutrition variable, divided into categories(6-7), was independently regressed against each cognitive outcome, with the significant pairs then examined in multivariable models, adjusting for sociodemographic variables that were independently significantly associated with each cognitive outcome.
Two-hundred-seven participants were analyzed (58% female, median age: 52 yrs, 75.6% University graduates). Morning latency misalignment was associated with higher neurocognitive index (Odds Ratio (OR) of eating later than preferred by 30-90min: 2.91; 95% confidence interval (CI): 1.36-6.26 & OR of eating later than preferred by > 90 min: 2.57;  95% CI: 1.32-5.03) and with higher cognitive flexibility score (OR of eating later than preferred by 30-90 min: 2.21; 95% CI: 1.07-4.60). An eating window longer than preferred by >120 mins was associated with a lower psychomotor speed score (OR: 0.16; 95% CI: 0.04-0.06). Evening eating between 20:00-22:59 vs. before 20:00 was associated with a higher complex attention score (OR: 2.04; 95% CI: 1.06-3.93).
The study findings on delaying the first eating episode and having a shorter eating window support previous findings that TRE is associated with better CF(2-3). The association of eve

OC204 - Associations between preferred and misaligned eating behaviours with cognitive outcomes in 45-65-year-old adults living in Cyprus: the NUTRICO study

OC232. Sustainability metrics of the UK diet using myfood24. 
G. Williams1 , A. Hasenböhler1 , A. Hamilton1 , M. Galazoula2 and J.E. Cade1,2 
1. Dietary Assessment Ltd, Nexus Building, Leeds, UK and 2. Nutritional Epidemiology Group. School of Food Science and Nutrition, University of Leeds, UK. 
Promotion of sustainable healthy diets requires comprehensive metrics to assess environmental impact of foods consumed1 . Existing food systems are failing to meet the needs of current and future generations, by operating outside several planetary boundaries. Promoting healthy diets from sustainable food systems is central to realizing the 2030 Sustainable Development Goals. Standard food composition tables do not include sustainability metrics. The aim of this work was to add UK focussed sustainability metrics to the food composition table used in myfood24. 
Greenhouse gas emissions (GHGE), land and water use were added to each food item in the myfood24 UK generic and branded databases. This is recorded as per 100g of product. The values for GHGE2 takes account of factors including production method, land use management, feed used, soil and climate, processing and transport of both the product and aspects of its production e.g., fertiliser and feed. Values were weighted for UK trade statistics to reflect values for the UK food supply. Land use and freshwater withdrawals were also added. 
Exploration of the sustainability metrics in the myfood24 database by food category show, as expected, that meat (1.5 kg CO2eq, SD 1.4), fish (1.8 kg CO2eq, SD 1.0) and dairy (1.3 kg CO2eq, SD 0.8) plus dried herbs/spices (1.4 kg CO2eq, SD 1.2) have the highest GHGE per 100g. In the meat category, beef and lamb had GHGE ~3.8 kg CO2eq with pork and chicken having lower values ~1.0 kg CO2eq. Plant based protein sources had much lower GHGE per 100g, with pulses at 0.3 CO2eq (SD 0.2) and nuts at 0.2 CO2eq (SD 0.2). Land use was by far the highest per 100g for lamb (63 m2 year/day, SD 18) with beef next at 8 m2 year/day (SD 4). Chocolate (5 m2 year/day, SD 2) was the sixth highest food category for land use. Drinks, vegetables, fruit and potatoes had the lowest land use values. Regarding water use, seafood per 100g had high values at 484l/day (SD 167), followed by nuts (218l/day, SD 172), lamb (171l/day, SD 36) and rice (164l/day SD 42). Drinks, potatoes and breads had the lowest land use values per 100g. 
Through addition of sustainability metrics to food and nutrient composition databases we can measure the impact of food intake in relation to both nutrients and sustainability. This linked data will help us to understand how to adapt our diets to be healthier and better for the planet. 
References 1. Machado P, McNaughton SA, Livingstone KM, et al. (2023) Adv Nutr 14(1):147-60. doi: 10.1016/j.advnut.2022.11.006 [published Online First: 2023/02/23] 2. Poore J, Nemecek T. (2108) Science 360(6392):987-92. doi: 10.1126/science.aaq0216 [published Online First: 2018/06/02]

OC232 - Sustainability metrics of the UK diet using myfood24

Introduction. Basterma is characterized as fresh non cooked and manufactured under the addition of salt, phosphate, nitrite, ascorbic acid, sugars, and different seasoning [1]. Sausages are very common and popular processed meat products manufactured from lower-value trimmed meat to produce a higher-value product [2]. Basterma is fermented during the partially drying process under climatic conditions [3,4]. Nitrates and nitrites are chemicals that can be found naturally in our food, water and in plant nutrients. Nitrites cause a color reaction in the meat and add an appealing pink color to cooked products [5]. Nitrite prevents the growth of a harmful bacterium called Clostridium botulinum and other spoilage bacteria [6]. This study was to estimate nitrite and nitrate in basterma and sausage and the effects of yoghurt in lowering the side effect of nitrite and nitrate at heavy consumption of some ready-made meat products. Methods. The ready-made meat products and yoghurt were bought from different supermarkets in Riyadh/KSA. Thirty-five male albino rats, weighing 110±6 g was provided from experimental animal’s center in Medicine collage of KSU in Riyadh. The experimental diet formed from basal diet but basterma and sausage were added to basal diet instead of casein. The nitrite and nitrate contents were determined in experimental readymade-meat products immediately after purchase in triplicate by rapid method of improved accuracy according to Follett and Ratcliff method. Rats fed on basal diet for a week as adaptation period in wire cages under the normal laboratory conditions. Food intake was calculated daily, and the body weight gain was recorded weekly. Collected data are expressed as mean ±SE. Statistical analysis was done by using analysis of variance (ANOVA) followed by student’s t-test and P values of 5% and less were significant. Results. The results of ALT, AST, ALP and γ GT of the experimental rat groups noticed that a non-significant higher in values of AST, AST and γ GT and a non-significant lower in values ALT and ALP compared to rat group which fed on basterma. Rat groups which fed on basterma with yoghurt, sausage with yoghurt, and both basterma and sausage with yoghurt showed a significant decrease in liver enzymes concentration in comparison with rat groups which fed on either basterma or sausage but showed non-significant difference among these groups. Also, results presented a significant decrease in creatinine, urea, and uric acid concentration in comparison with rat groups which fed on either basterma or sausage. Likewise for the results of total protein, albumin, and globulin for the same rat groups. Conclusion. It can be recommended from this study that heavy meat products consumer should consume yoghurt to lower side effects of meat preservative as nitrite and nitrate.

References:
Hassan MA, Amin RA, El-Taher OM & Meslam EM (2018) Ben Vete Med J 35, 58-65
Ambrosiadis J, Soultos N, Abrahim A & Bloukas JG (2004) Meat Sci 66,

OC246 - Chemical and biological study on the effect of yoghurt on most common consumed ready meat products

Building belonging: the role of community cafés. By S. Sumpter1, N. Nancheva2, R. Ranta3, D. Bhakta4, and H. Mulrooney1,4. 1. School of Life Sciences, Pharmacy & Chemistry, Kingston University London, 2. School of Arts, Humanities and Social Sciences, Roehampton University, 3. School of Law, Social and Behavioural Sciences, Faculty of Business and Social Science, Kingston University London,  4. School of Human Sciences, London Metropolitan University.
Community cafés are non-profit ventures tackling food insecurity (FI) locally and equitably, primarily using pay-as-you-feel models (1). FI is most prevalent in low-income and other vulnerable groups (2), in whom poor diets and worse health also intersect (3). Despite recognition that FI is largely driven by poverty and inequity (4), FI individuals are often negatively judged (5), risking further marginalisation.
Community approaches to tackling both food waste and FI include community cafés, which frequently utilise surplus foods (1) to produce fresh meals and/or donate surplus food to those in need. Beyond a nutritional impact, community cafés have the potential to offer marginalised groups a safe space and a feeling of inclusion, benefitting their mental health and wellbeing.
Two linked community cafés in a London borough were evaluated to explore their social impact on clients, with ethics approval from Kingston University London. Both operated using pay-as-you-feel; neither required proof of need. Evaluations were undertaken using mixed methods on 9 site visits (November 2022 - April 2023). Bespoke questionnaires (n=72) and 4 interviews were completed by clients, and an additional 40 interviews held with volunteers. Thematic analysis of qualitative data and Kruskal Wallis analysis (posthoc Dunn’s and Bonferroni correction) of quantitative data were carried out.
Both cafés relied on surplus food. Their primary priorities were tackling food waste and the environment followed by addressing FI. Qualitative and quantitative data from interviews and questionnaires revealed that for many clients, social and food provision were equally important. This was especially true for older clients; significantly more of those aged ≥65 compared with those aged 18-24 years visited for social reasons (p=0.02). The most highly rated aspects of provision for clients were the friendliness of the people and the helpfulness of the staff (98.7 and 97.1% respectively). Being able to meet and talk was identified as important by 70.1% of clients. Anecdotally, this was especially important to marginalised groups like migrants and refugees. Since referral to the cafés was not needed, clients included individuals utilising them for environmental reasons as well as those affected by FI. This allowed mixing among groups who would not ordinarily meet. Volunteers also highlighted this as key to enable them to hear the stories of those they served. The mixed clientele not only helped build community but helped reduce stigma, since

OC200 - Building belonging: the role of community cafés

Community cafés as a response to food insecurity: what is their impact? By N. Nancheva1 and H. Mulrooney2,3. 1. School of Arts, Humanities and Social Sciences, Roehampton University, 2. School of Life Sciences, Pharmacy & Chemistry, Kingston University London, 3. School of Human Sciences, London Metropolitan University.
Community cafés are non-profit setups seeking to address food insecurity (FI) locally and equitably usually using a pay-as-you-feel model and surplus foods (1). Concerns about rising levels of FI (2) and food waste (3) frequently drive this model.
Started in 2023, the Kitchen Roots Café (KRC) aims to provide healthy, sustainable, affordable meals  without proof of need or referral. Open once a week during lunch it offers hot meals, primarily using surplus foods. Clients can pay as much or little as they wish and can pay a meal forward.
A mixed methods evaluation of KRC was carried out with ethics approval. It aimed to identify who KRC clients were and their reasons for attending, in addition to its social and nutritional impact. Qualitative and quantitative data were gathered using bespoke questionnaires and optional interviews. In all, 32 individuals completed questionnaires, the majority in-person at KRC (91%), the remainder online. Four client telephone interviews were also held.  
Thematic analysis of qualitative data was carried out to identify recurring themes, while descriptive statistics were generated for quantitative data.
KRC clients were largely vulnerable.  The majority were at least middle-aged (28.1% aged ≥60; 25.0% aged 50-59 years) and out of full-time employment (62.5% worked <1 day a week while 9.3% worked part-time). Self-reported disability was common (43.8% overall; 50.0% of all men). Several lived in supported housing (e.g. YMCA, accommodation for women victims of domestic violence). One reported homelessness due to their immigration status. High levels of FI were evident: over half (54.8%) used other, often multiple, food support services, including food banks, community fridges and church lunches.
The majority made use of the KRC primarily in response to FI, indicating as their main reason for visiting support with food cost and/or the cost of living (46.9%). For this group using the service was tightly linked with their ability to access a healthy hot meal and to save money; 85.7% agreed or strongly agreed with this.
Many added the social aspect of the KRC experience as a second main reason for visiting (50.0% of those who gave multiple reason). Additionally, support the local community and enjoy delicious food were highlighted. Ninety-six % of participants agreed or strongly agreed that coming to the KRC had improved their wellbeing, while 65.6% agreed or strongly agreed that it had made them feel more valued, like they ‘belonged’ to the community.
While concern about food waste was not their primary reason for coming, 90.6% of participants thought that eating surplus food offered at KRC benefitted the e

OC194 - Community cafés as a response to food insecurity: what is their impact?

Food growing: building community and food resilience. By N. Nancheva1 and H. Mulrooney2,3. 1. School of Arts, Humanities and Social Sciences, Roehampton University, 2. School of Life Sciences, Pharmacy & Chemistry, Kingston University London, 3. School of Human Sciences, London Metropolitan University.
The Covid-19 pandemic exposed the fragility of the UK food system (1). Currently, 46% of fruit and vegetables are imported (1), making the UK vulnerable. Recent events such as war in Ukraine, volatile fuel prices and crop failures attributed to climate change have exacerbated this (1), with global food prices reflected in the cost-of-living crisis (2). Food is not just a source of nutrition, but of personal and cultural identity (3), with potential to impact on the extent to which people feel that they belong to a place or community.
Community food growing schemes such as allotments remain popular in the UK (4). They could increase food resilience and security through growing produce, otherwise imported. The impact of a community growing scheme based in south London was explored. The scheme, a small farm allotment, was established by a Hong Kong farmer to grow produce including traditional Asian vegetables. It also aims to encourage collective efforts e.g. co-farming, through use of shared and private spaces. Focusing on traditional Asian vegetables, it offers bespoke advice, support and education via workshops, online mentoring and traineeships.
Evaluation of this scheme was undertaken with ethics approval from Kingston University London. Using participatory non-extractive methods, qualitative and quantitative data were obtained using questionnaires and optional interviews with attendees of workshops (n=52), online mentees (n=2), and trainees (n=3). All participants described themselves as Asian, Chinese or Hongkongers. More than two thirds (69.1%) had been in the UK for a relatively short time (up to 24 months). Both experience of, and knowledge about, growing food were low amongst participants, although this varied by group. While none of the trainees had previous food growing experience, half of online mentees and more than quarter (26.9%) of workshop attendees had some. All of the online mentees and over half (53.8%) of workshop attendees described themselves as having some knowledge about growing food. The most common reasons given for their involvement were an interest in urban growing/agriculture and practical (rather than theoretical) skills acquisition. Asian vegetables had multiple meanings for participants. Most commonly, they related to aspects of home, demonstrating the importance of culturally specific foods in evoking memories of people, place and time. Asked whether taking part in growing could help them build a sense of belonging within the UK Hong Kong community, responses were almost entirely affirmative for a variety of reasons. This highlights the multiple roles of food in people’s lives, and the potential for food to be used 

OC199 - Food growing: building community and food resilience.

Introduction
Lоw-саlоrie sweeteners (LCS), also known as non-nutritive sweeteners, are suggested to reduce sugar and calorie intake, potentially serving as a useful strategy for weight loss and management of type 2 diabetes (T2D) (1). However, inсоnsistenсies in scientific research and conflicting guidelines regarding the benefits and risks of LCS rendered professionals uncertain about their safety and effectiveness in the management of obesity and T2D (2). Dietitians and nutritionists play a crucial role in preventing and managing obesity and T2D. Understanding their perceptions and knowledge of LCS is essential for developing strategies to keep them updated with the latest evidence. This survey aimed to assess the perceptions and knowledge of LCS among HCPC registered dietitians and nutritionists living and working in the UK.
Methods
An online cross-sectional survey was distributed to nutritionists and HCPC registered dietitians in the UK through social media and workplaces such as gyms, hospitals, and universities. Participants rated statements on their perceptions and knowledge of LCS use in obesity and T2D management, their risks, benefits, and government regulations. Ordinal logistic regression was used to investigate the impact of eduсаtiоnal level and оссupаtiоn (dietitians versus nutritionists) on the outcomes.
Results
А tоtаl of 200 participants (136 dietitians and 54 nutritionists) responded to the survey. While 99% of respondents were familiar with LCS, only 62.5% were confident about advising clients/patients оn their appropriate use. Additionally, 69.9% believed that LCS are helpful for weight loss and 67.8% stated that they can help manage T2D. Some respondents viewed LCS negatively: 15.5% considered it harmful, 39% deemed it unsafe, while 42.5% saw its benefits outweighing risks. Interestingly, 41.5% of respondents were not aware of the regulations surrounding the use of LCS. Open-ended questions revealed that some participants expressed concerns about the negative health effects of aspartame, with many considering stevia to be a healthier alternative due to its natural origin. Further analysis revealed that professionals with a doctorate degree in Nutrition/Dietetics were less likely to believe that LСS are bad for health when compared to those with an undergraduate degree (Wald χ2(1) =4.209, p=0.04). Compared to nutritionists, dietitians were more likely to express соnсerns regarding the impact of LСS on weight gain (p=0.029), yet the latter outcome is limited by the unequal sample size between the 2 groups.
Conclusion
While the majority of respondents recognise LCS as a valuable tool in managing obesity and T2D, a research and educational knowledge gap remains. Perceptions and knowledge of LCS could be further explored in a larger survey. It is crucial for professional and regulatory bodies to disseminate accessible information, ensuring that healthcare professionals provide the public with evidence-based guidance on the use of

OC211 - UK Dietitians' and Nutritionists' Perceptions of Low-Calorie Sweeteners in Obesity and Type 2 Diabetes Management: A Cross-Sectional Survey

Introduction
People from south Asian heritage are underrepresented in health research globally (1). They have a lower threshold for obesity and are at a higher risk of type 2 diabetes mellitus (T2DM) compared to the White population (2). While south Asian women are often more included in research, there is a gap in understanding men’s perceptions and knowledge regarding obesity and T2DM, as well as barriers to adhering to dietary and physical activity recommendations. Understanding these barriers will help design appropriate interventions to tackle the unique challenge of T2DM in this community. The aim of this survey was to explore perceptions and knowledge regarding obesity and T2DM, as well as barriers to adopting a healthy lifestyle amongst Indian adult men (>18 years) living in the UK.
Methods
An online survey was distributed in English language. Survey questions were based on the Health belied model (HBM). Participants rated statements on their perceptions and knowledge of obesity and T2DM as well as lifestyle barriers. Ordinal logistic regression was used to assess the impact of place of birth and educational level on the outcomes.
Results
A total of 102 Indian men completed this survey. While most respondents are aware of the risks associated with obesity and T2DM and recognised the significance of diet and physical activity in lowering these risks, 27.5% of respondents did not believe in their effectiveness. Additionally, 24% perceived T2DM as difficult to control once it is diagnosed. Interestingly, 46.1% of participants do not think that their ethnicity puts them at a higher risk of T2DM. Perceived barriers to following a healthy diet and physical activity regimen were cultural and traditional dietary preferences (18.6%), lack of motivation and willpower (18%), lack of knowledge about healthy diet (17.6%) and limited access to healthy food options (16.4%). Furthermore, 57.8% of respondents do not feel that they have enough support to help them reduce obesity and T2DM risk. When asked about the most effective measure to reduce the risk of obesity and T2DM, 64.7% responded “regular visits to the GP”. Additional respondents emphasized the importance of education, access to information regarding healthier options to traditional Indian foods as well as routine medical assessment. Birthplace (British-born vs. non-British-born) and educational level did not seem to impact perceptions and knowledge, but this outcome may be limited by the small sample size.
Conclusion
This small-scale survey highlights the importance of education in understanding obesity and diabetes risk, although it may not be the primary barrier for the lack of adherence to a healthy lifestyle. Rather, developing culturally specific health interventions and increased support can help overcome barriers and improve men’s health in this population. Larger scale surveys may be able to corroborate these findings.
References 
Quay TA, Frimer L, Janssen PA et al. (2017) BMJ open 7 

OC46 - Insights into knowledge, perceptions, and lifestyle barriers in obesity and type 2 diabetes prevention and management among Indian men: a small-scale survey

Introduction
In the UK, ‘The requirements for School Food Regulations, 2014’ specify the ‘type’ and ‘frequency’ of food and drinks that can be provided across the school day.(1) For example, there should be one or more portions of fruit per day. However, there is no monitoring and pupils can choose from a daily selection. Most studies have focused on pupil’s lunch intake(2,3) and there are limited large-scale UK studies. Whilst interventions are needed in schools to improve pupil’s dietary intake, identifying solutions is challenging. This study uses pupil-level purchase data to capture food and drink choices across the school day to identify potential opportunities for intervention development. One aim was to explore the food and drink purchases of UK secondary school pupils across the school day.
Method
Ethics was obtained from Newcastle University (ref: 2482/26614). DPIA agreements were obtained from schools.
Secondary schools in Northeast England participated. Non-identifiable pupil-level purchase data from a four-week menu cycle were used that included: time, date, individual food and drink item, quantity, cost, and FSM status. Data were encrypted and transferred securely. Data were cleaned and manipulated in excel, and Stata V18. Food and drink items were coded to 60 preliminary food and drink groups. Excel and Stata V18 were used for analyses; current analyses are descriptive.
Results
Pupil-level purchase data (n=3466) from five secondary schools were included. FSM pupils accounted for 29% (n=1015), Year 7 pupils 25% (n=848) decreasing to Year 11 pupils 17% (n=580) of the total sample.  The two meal types most pupils purchased were ‘Break & Lunch’ combined (58%, n=2017; FSM 26% n=524) and ‘Lunch only’ (20%, n=659; FSM 41%, n=268).
At break, the top five purchased items were: bacon/sausage bun (n=7871; 21%) pizza snack (n=5714; 15%), bagel/crumpet (n=3697; 10%), fizzy fruit juice (n=3344; 9%) and water (n=3459; 9%). At lunch, the top five purchased items were: meal deal (n=12,527; 16%), fizzy fruit juice (n=7,895; 10%), hot meal (n=6,963; 9%), biscuit (n=5,803; 8%), and water (n=5001; 6%). Food and drink purchases at break and lunch were similar by FSM status.
Discussion
Preliminary findings show most pupils purchase at least one food and/or drink item at both break and lunch. Similar pupil purchasing was found regardless of FSM status. Future interventions need to consider the food and drink choices available at break and lunch. One school had a water only policy, therefore, school context and variation in the food and drink offer may impact findings. More detailed analyses will consider the effect of school, school year, meal type (breakfast, break, lunch) and Free School Meal Status (FSM) on pupil’s food and drink purchases using multi-level logistic regressions.
References
1. legislation.gov.uk 'The Requirements for School Food Regulations 2014' [Available at: ﻿https://www.legislation.gov.uk/uksi/2014/1603/contents/made]
2. Metcalfe JJ,

OC226 - Exploring the food and drink purchases of secondary school pupils in England across the school day.

Introduction: Plant-based meat alternatives (PBMAs) are products made from manufactured ingredients such as protein isolates, to replicate the organoleptic and functional properties of meat(1). Traditional plant proteins (TPPs) such as tofu, tempeh and legume-based dishes are whole plant foods and have been longstanding components of the protein group of food-based dietary guidelines (FBDGs)(2). PBMAs have been added to some recently revised FBDGs(3,4), however, with considerable differences in ingredient composition, the objective of this study was to evaluate if these products are similar in terms of energy and macronutrients content.
Methods: An online audit of PBMAs available in Tesco and Sainsbury’s was completed (November 2023-January 2024). On-pack information was extracted, and similar products were grouped. Within eligible categories (burgers, beef-style dishes and seafood), products were further grouped according to their classification as a PBMA or TPP. Categories such as tofu and tempeh were combined and compared with PBMA chicken fillets/chunks and beef/pork products separately. Mean energy and nutrient contents were compared using independent sample t-tests, with P values ≤ 0.05 considered statistically significant. A-scores from the UK’s Nutrient Profiling Model(5) were calculated and the EU threshold for protein claims (≥12% energy from protein)(6) was applied to determine the proportion of products within each category considered a protein source.
Results: Within the burger category, PBMAs (n=43) had a significantly higher mean energy (206.8 vs. 197.4 kcal/100g, P=0.008), total fat (11.2 vs. 8.4 g/100g, P=0.05), and saturated fat content (2.5 vs. 0.8 g/100g, P=0.02), and significantly lower carbohydrate content (10.4 vs. 23.5 g/100g, P=0.002) than TPPs (n=14). Within the seafood category, PBMAs (n=11) had a significantly lower total fat content (9.9 vs. 11.4 g/100g, P=0.001) and significantly higher protein (6.6 vs. 4.5 g/100g, P=0.04) and salt content (1.0 vs. 0.8 g/100g, P=0.03) than TPPs (n=5). PBMAs within the beef-style dishes category (n=19) were significantly higher in energy (174.2 vs. 111.5 kcal/100g, P=0.003) than TPPs (n=20). When PBMA chicken (n=81) and beef/pork (n=20) were compared with tofu, tempeh and jackfruit (n=17 and 20 respectively), PBMA chicken had a significantly higher carbohydrate content (12.2 vs. 2.6 g/100g, P<0.001) and PBMA beef/pork had a significantly higher protein content (17.2 vs. 13.1 g/100g, P= 0.005). PBMAs had higher mean A-scores (6.4 - 8.5) than TPPs (3.2 - 6.6) in 4/5 categories indicating they are ‘less healthy.’ Very few TPPs within the burger and seafood categories met the protein threshold compared to PBMAs.
Conclusion: Differences in energy, macronutrient content and A-scores, mean PBMAs and TPPs cannot be considered nutritionally equal.

OC93 - The nutritional profile of plant-based meat alternatives vs. traditional plant proteins: A product audit

Building community and offering food support to university students: the KingsGate Student Pantry. By S. Sumpter1, S. Clay2, P. Harper3, S. Schwikkard1and H. Mulrooney1,4. 1. School of Life Sciences, Pharmacy & Chemistry, Kingston University London, 2. Voices of Hope, Kingston, 3. KingsGate Church, Kingston, 4. School of Human Sciences, London Metropolitan University.
University students have high risk of food insecurity (FI) (1). Largely comprising young adults, they often have poor diets (2), important given the potential for this life stage to establish lasting healthful eating behaviours (3). Having established that students at a large post-92 university had high concerns about accessing adequate quantity and quality of food (4), the KingsGate Student Pantry was established in November 2023 as a partnership between university staff and student volunteers, a local food charity and a local church. It includes a weekly social space with free refreshments to encourage belonging, signposting to support, cookery demonstrations and access to a range of food, household and personal hygiene items, including bread, fresh fruit and vegetables. For a weekly payment of £5, customers receive £20-35 of items (estimated).
An evaluation of the Pantry to understand its impact on customers and volunteers was carried out, with ethics approval from Kingston University London. Bespoke questionnaires for each group collected qualitative & quantitative data about experiences of FI, reasons for coming (or volunteering) and impact of the Pantry on nutrition and belonging. These were administered at the Pantry using QR codes. Optional telephone interviews were held. Qualitative data were analysed using thematic analysis to identify key themes, while quantitative data were used to generate descriptive statistics. The impact of demographics on responses was explored using Kruskal Wallis tests.
This ongoing evaluation currently includes 112 client and 14 volunteer questionnaires, as well as 3 client and 5 volunteer interviews. Preliminary results suggest that finances and social reasons are major drivers for customer attendance. Key food items required at the Pantry are vegetables and fruit, cereals, pasta and rice, and milk and dairy products – basic staple foods now expensive largely due to cost-of-living pressures. High levels of satisfaction among both customers and volunteers are apparent, not limited to the goods on offer, although levels of satisfaction with these are high. Goods are largely surplus, supplemented with additional items specifically purchased using the £5 weekly customer fee. This ensures a high quality offer in addition to contributing to sustainability of the Pantry. Satisfaction also extends to opportunities to build relationships, including between community and university volunteers and customers, groups otherwise unlikely to meet. The social space and the welcome received are highly valued:
‘Doesn’t feel like support, feels like going out shopp

OC197 - Building community and offering food support to university students: the KingsGate Student Pantry.

Food choice determinants in the general population are influenced by sociocultural, sensory,
nutritional, and economic factors, among others(1). For athletes, these choices are further
complicated by additional sporting and nutritional demands(2). The objective of this study is to
conduct the first large-scale analysis of the determinants of food choice in athletes and active
individuals, and to conduct comparison of these determinants across competition levels and
sporting categories.
Participants, aged over 18, residing in Ireland, and engaged in competitive sport or structured
physical activity at least twice weekly, completed an online survey via Qualtrics. The survey
included the previously validated Athlete Food Choice Questionnaire (AFCQ) (3,4). The AFCQ
comprises of 32 statements divided into 9 categories where athletes rate the frequency that their
food choice is affected by various factors. Data were collected in February 2024, analysed using
SPSS V28.0, with statistical significance set at P<0.05.
A total of 1,148 athletes (38% male, 62% female), median [IQR] age 26 years [21-40 years], reported
participating in 7 hours [5-10 hours] of structured physical activity per week, spanning 32 sports.
Participation levels ranged from non-competitive (32%) to those involved in international
competitions (6%). Sensory appeal was highlighted as the most influential factor on food choices
(P<0.01), followed by food and health awareness (P<0.01)—encompassing cooking ability, nutrition
knowledge, and food planning. Performance-related factors were joint second most influential,
with no significant difference with food and health awareness (P=0.30). This included statements
related to choosing food that enhances fuelling for competition, recovery and feeling energetic
during training.
Ordinal logistic regressions showed variables such as age, gender, education level, and sporting
variables such as competition level, sport type and average hours of exercise per week showed
distinct impacts on food choice. For example, the nutritional attributes of a food impacts choice
more as participants got older (Odds Ratio (OR) 1.02, 95% CI [1.01, 1.04], P=0.01). However, the
nutritional attributes had less influence if the participant was born in the USA (OR 0.37, 95% CI
[0.16, 0.86], P=0.02) or the rest of the world (OR 0.38, 95% CI [0.18, 0.81], P=0.01) compared with
those born in Ireland, and if the participant was a team sport athlete rather than an endurance
athlete (OR 0.55, 95% CI [0.37, 0.81], P<0.01).
The determinants of food choice for athletes are multifaceted and more complex than those of the
general population, attributed to additional exercise-related factors. Despite this complexity,
sensory appeal remains the predominant influence across all sport types and competition levels.
Understanding the dynamics of this food choice matrix in athletes allows for more personalised
nutrition advice and identification of those at risk of poor dietary practic

OC69 - Exploring food choice influences in athletes and active populations in Ireland.

OC45 - Exploring uptake and adherence to ‘healthy eating’ interventions in low socio-economic communities via a thematic narrative synthesis

Unique to the new Congress (previously the Summer Conference) is that you will have greater opportunity to engage with more nutrition science than ever before. In 2024 the core programme will be delivered by the Irish Section of The Nutrition Society, supported by the Science Committee. The theme of these symposia will be ‘new data – focused approaches and challenges’. Outside of the core programme you will have the chance to hear the latest research from the Society’s partner organisations, universities, the private sector and more, on a diverse range of research.