Sustainable diets are proposed as a means to improve public health and food security and
to reduce the impact of the food system on the environment. Guidance around sustainable …

Pulse crops have been known for a long time to have beneficial nutritional profiles for
human diets but have been neglected in terms of cultivation, consumption and scientific …

Background Our ability to understand population-level dietary intake patterns is dependent
on having access to high quality data. Diet surveys are common diet assessment methods …

Protein needs are considered to increase with age, with protein consumption being
associated with many positive outcomes. Protein-fortified products are often used to improve …

Pea (Pisum sativum L.) is a widely grown pulse crop that is a source of protein, starch and
micronutrients in both human diets and livestock feeds. There is currently a strong global …

Whey protein is fortified into beverages to provide functional benefits, however, these
beverages are considered mouthdrying. To date whey protein derived mouthdrying has not …

Background Calorie for calorie, protein is more satiating than carbohydrate or fat. However,
it remains unclear whether humans perceive calories derived from these macronutrients …

Purpose Impaired gut barrier function is associated with systemic inflammation and many
chronic diseases. Undigested dietary proteins are fermented in the colon by the gut …

With the global increase in ageing populations, a current and future key challenge is to
improve health expectancy. It is well established that normal ageing is associated with a loss …

We live in a world where people are living longer and overweight and obesity are
widespread, linked with a calorie intake in excess of the requirements of a sedentary …