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Research suggests that food fussiness (FF) and food neophobia (FN) are two separate constructs. Food fussiness is the tendency to be selective about a large proportion of familiar and unfamiliar foods, while food neophobia is the refusal of novel foods. Therefore, the aim of this study is to explore the association between parental feeding practices and child's FF or FN.Analysis was based on cross-sectional data from the nationally representative Irish National Children's Food Survey II (NCFSII; 2017–2018). The NCFSII collected detailed eating behaviour data from children aged 5–12 (n = 596) using the Children's Eating Behaviour Questionnaire (CEBQ). This questionnaire contained four items from the food fussiness subscale that represented FN and two items that represented FF. The Feeding Practices & Structure Questionnaire (FPSQ) assessed non-responsive and structure-related parental feeding practices. Spearman's correlation established the association between parental feeding practices and child's FF and FN. Moderation analyses was conducted to explore the extent to which child's age moderates the association.Higher levels of child's FN was weakly to moderately associated with higher parental reports of reward for eating (RE) (r = .210, p < 0.001), persuasive feeding (PF) (r = .340, p < 0.001), overt restriction (OR) (r = .195, p < 0.001) and lower reports of structured meal settings (SMS) (r = -.085, p = 0.039) and family meals (FMS) (r = -.387, p < 0.001). Higher levels of child's FF had a slightly stronger association with the same parental feeding as FN, with additional associations with structured meal timings (SMT) (r = -.089, p = 0.031) and covert restriction (CR) (r = -.083, p = 0.045). Age moderated the association between both child's FF [b = .22, p < 0.001] and FN [b = .17, p = 0.002] and parental reports of PF, along with moderating the association between child's FF [b = .11, p = 0.04] and parental reports of SMT.Overall, child's FN and FF were both associated with higher levels of non-responsive feeding practices and lower reports of structure-related feeding practices, with child's FF associated with more parental feeding practices than FN. These findings suggest that it is important to address FN and FF as separate constructs, with more structure-related feeding practices inversely associated with higher levels of FF only. In addition, as children get older findings suggest that less parental feeding practices are utilised, however, higher levels of child's FF/FN are associated with similar levels of PF and SMT (FF only) regardless of age.

Introduction:Current dietary recommendations encourage increased fibre and reduced sugar consumption. In the UK, specific targets and benchmarks have been established for the sugar content of some foods but not for fibre. National Food Consumption Surveys provide comprehensive information of all foods consumed by representative population samples. The Irish national food surveys as completed by the Irish Universities Nutrition Alliance (IUNA) capture dietary data at brand level with all details as gathered on pack entered into a discrete but inter-linked database, the Irish National Food Ingredient Database (INFID). The aim of this study was to profile the carbohydrate quality of a convenience sub-sample of packaged foods as eaten by Irish children during the National Children's Food Survey II (2017/2018) as entered into INFID.Materials and Methods:All on-pack details from 385 available foods in the categories ‘white breads and rolls’; ‘brown breads and rolls’; ‘other breads and scones’; ‘ready to eat breakfast cereals (RTEBC)’; ‘biscuits’; and ‘cakes, buns and pastries’ were entered in to INFID and quality control completed. The carbohydrate profile of the products was assessed with respect to fibre labelling criteria and UK sugar guidelines and targets. SPSS Version 25 was used for all analyses.Results:Although 56% (n210) of all products entered were eligible to make a ‘source of’ or ‘high’ fibre claim, only 20% (n78) made such a claim. Of this, 46% stated ‘high fibre’ and 32% ‘source’, predominately in the ‘brown breads and rolls’ and ‘RTEBC’ groups. When compared to UK Department of Health guidance for ‘low’, ‘medium’ and ‘high’ sugar, 65% of all products examined (n250) were either ‘low’ or ‘medium’ sugar. Comparison of median sugar contents with Public Health England sugar reformulation targets revealed different responses in each category, with all categories other than foods deemed as “morning goods” yet to meet the 2020 target of 20% reduction in sugar content.Discussion:This small pilot study of a convenience sample of foods suggests that for the limited number of foods examined, for some there remains challenges to reduce sugar and increase fibre contents. Strategies such as reformulation, change in portion size, flexibility in labelling and/or a shift in sales portfolios could be considered but only alongside technological and safety considerations. Further research to broaden this analysis and to link nutrient levels as listed on pack with actual consumption patterns could help ensure all recent initiatives including reformulation are recognised.

Excess body fat is associated with the production of pro-inflammatory molecules from dysfunctional adipose tissue resulting in systemic inflammation. Inflammation stimulates expression of the iron regulatory hormone hepcidin, resulting in elevated serum ferritin and iron overload in metabolic tissues. Hepcidin driven iron maldistribution may be implicated in the development of metabolic diseases such as Type 2 diabetes and CVD. The aim of this study was to investigate the effect of body fat and the associated inflammation on markers of iron homeostasis.Analyses were based on data from the cross-sectional National Adult Nutrition Survey (2008–2010) (www.iuna.net). Percentage body fat (BF%) of participants (n = 1211) was measured by a Tanita BC420MA device. Participants were classified as healthy, overweight or obese based on age and gender-specific BF% ranges. Serum ferritin and serum hepcidin were measured using immunoturbidimetric immunoassays. ANCOVA with Bonferroni post hoc (p < 0.05) was used to compare anthropometric parameters, biochemical markers of iron status and inflammation and nutrient intakes between BF% groups. Predictors of serum hepcidin and serum ferritin were determined using linear regression analysis.In the population 42% were classified as healthy, 33% as overfat and 25% as obese. Serum hepcidin was significantly elevated in obese participants (8.42ng/ml ± 4.2) compared to their healthy counterparts (6.49ng/ml ± 3.9)(p < 0.001). Significantly higher serum ferritin was observed in obese (223ng/ml ± 170) and overfat males (166ng/ml ± 120) compared to healthy males (135ng/ml ± 91)(p < 0.001). A significant percentage of overweight (20%) and obese (32%) participants were at severe risk of iron overload compared to healthy participants (8%)(p < 0.001). No significant differences in dietary iron intakes were observed between BF% groups. Linear regression analysis indicated that BF% was a significant (p < 0.001) predictor of hepcidin in males (β = 0.327) and females (β = 0.226). IL-6 (β = 0.317,p < 0.001) and TNFα (β = 0.229,p < 0.001) were the strongest inflammatory predictors of hepcidin in females only. In males, leptin was a positive predictor (β = 0.159,p = 0.003) of hepcidin, while adiponectin displayed a negative predictive relationship (β = -0.145,p = 0.001)Our results indicate that excessive adiposity is associated with elevated serum ferritin and hepcidin independent of dietary intake. Cytokines are a potential driver of hepcidin in females, with adipose-derived hormones seeming to have the greater effect in males. These results may help to elucidate the relationship between obesity and dysregulated iron metabolism. Further research is required to investigate the metabolic effects of hepcidin-induced iron overload in those with excess body fat.

Under Regulation (EC) No 1924/2006 the usage of nutrition and health claims are permitted, however foods that are high in fat, sugars and salt are advised not to use such claims as foods promoted with these claims may influence consumer food choice. The use of nutrient profiles has been proposed as a means of avoiding the potential of such claims masking the overall nutritional status of a product. Ready to eat breakfast cereals (RTEBC) often display nutrition claims whilst also contributing significantly to total sugar and energy intake. The aim of this study was to profile a variety of RTEBC and compare nutrient composition and claim information between nutrient profile categories.The Irish National Food Ingredient database (INFID) is a record of brand specific information from food labels collected during the Irish national food surveys. A convenience sub-sample of RTEBC as eaten by Irish children during the National Children's Food Survey 2 (2017/2018) were selected (n = 102). Nutrient profile (NP) scores were calculated using the UK Nutrient Profiling Model (FSA). NP scores were calculated based on a set of negative macronutrient indicators (energy, saturated fat, total sugars and sodium) minus positive indicators (protein, fibre, “fruit, vegetables and nuts”) present per 100 g. Foods scoring four points or more were classified as “less healthy”.More than half of RTEBC were classed “less healthy” (53%) with a median NP score of 8.0 with “healthy” RTEBC scoring significantly lower at -0.0 (p < 0.001). “Healthy” RTEBC had a median sugar content of 13.4g/100 g compared to 24g/100 g in the “less healthy” (p < 0.001). “Healthy” RTEBC had a higher fibre content of 8.8g/100 g compared to 5.72g/100 g in the “less healthy” (p = 0.001), with 35% of healthy and 28% of less healthy RTEBC making a substantiated “high in fibre” claim. Micronutrient contents of all RTEBC were similar, with only iron significantly higher in “healthy” (13.3mg/100g) compared to “less healthy” (9.5mg/100g) (p = 0.02). The prevalence of substantiated micronutrient related claims was the same between “healthy” and “less healthy” RTEBC.“Healthy” and “less healthy” RTEBC display similar micronutrient profiles, with most of the nutrition claims on both pertaining to the micronutrient and fibre content, potentially overshadowing the macronutrient contribution of the cereals. This analysis shows the ability of nutrient profiling to distinguish products by macronutrient profiles however it identifies the complexity of application with respect to micronutrient content. Further research is required to investigate the contribution of the profiled RTEBC to total nutrient intakes.

Being physically active is associated with fundamental health benefits and assists with the maintenance of normal weight in children. The current World Health Organizations’ recommendation is for children to accumulate 60 minutes of physical activity (PA) per day to obtain such benefits. Conversely, time spent in sedentary behaviours including watching screens (ST) are positively associated with the risk of overweight and obesity in young people. The aim of this research was to estimate PA levels and ST usage of Irish children and to examine the relationship with body fat.This analysis was based on data collected from a nationally representative sample of Irish children aged 5–12-years (n = 591, 50% female) from The National Children's Food Consumption Survey II (www.iuna.net). The Child/Youth Physical Activity Questionnaires (C-PAQ/Y-PAQ) were used to measure PA and ST in 5–8 and 9–12-year-olds respectively. Both questionnaires were self-administered, recall instruments that assessed the frequency/duration of activities participated in over the previous 7-day period. The MET minutes (metabolic cost of the activity multiplied by the duration in minutes) of the PA's were calculated per child. Percentage body fat (%BF) was measured by a Tanita BC420MA device and participants were classified into categories based on their %BF, age and gender. Independent t-tests and ANOVA (post-hoc DunnettT-3) were used to assess differences between gender and %BF category.Overall, children spent 93 mins/d being physically active with 69% meeting the > 1hr recommendation. There was a significant difference in the time spent undertaking PA between boys (99 mins/d) and girls (88 mins/d) p = 0.020. Children spent 107 mins/d watching screens with 68% meeting the < 2hr guidance. Girls spent significantly less time watching screens (89 mins/d) than boys (124 mins/d) p ≤ 0.001. Children who had a normal %BF accumulated more PA MET mins/day compared to those who were classified as obese, which was significant in the total population (p = 0.007), for boys (p ≤ 0.001), but not girls (p = 0.929).This preliminary analysis indicates that a high proportion of Irish children are meeting the PA and ST recommendations, with boys being more physically active and spending more time watching screens compared to girls. However, results should be interpreted with caution as PA and ST usage were self-reported by participants. The association between PA MET minutes and %BF suggest that advice to encourage PA participation to combat excess adiposity in Irish children is justified. Future work should examine the role of other potential determinants of obesity in this cohort.

Introduction:Milk is widely recognised as a nutrient dense food, supporting the growth and development of children. Nevertheless some milk types such as whole milk can consist of high levels of saturated fat, which is recognised for its association with chronic disease risk in adults when intakes are elevated. In Ireland, current dietary guidelines recommend that children from two years onwards should consume low fat milk. Previous research has shown low levels of compliance with this guideline. Therefore the aim of this study is to review the current consumption of milk and non-dairy milk-based alternatives among Irish children and compare these with previous intakes.Materials and methods:Analyses are based on data from the nationally representative National Children's Food Survey (NCFS, 2003–2004) and the National Children's Food Survey II (NCFSII 2017–2018) (www.iuna.net). The NCFS and NCFS II collected detailed food and beverage intake data from 7-d and 4-d weighed food diaries respectively, of Irish children aged 5–12 years (NCFS, n594; NCFS II, n600). Dietary intakes were analysed using WISP© in NCFS and Nutritics V5.02 (Nutritics, Dublin, Ireland) in NCFS II. Milk intakes were categorised into three food groups: ‘Whole milk’, ‘reduced fat milk’, and ‘non-dairy milk alternatives’. Mean daily intakes (MDIs) were calculated for the total population and consumers only using SPSS© V24.0.Results:Dietary intakes of ‘whole milk’ decreased over time from 232 ± 186g/d to current intakes of 131 ± 154g/d. In contrast, increases were noted in ‘reduced fat milks’ (26 ± 86g/d to 52 ± 110g/d) and ‘non-dairy alternatives’ (0.2 ± 4g/d to 3 ± 19g/d). A total of 68% of children were classified as consumers of whole milk (193 ± 151g/d) compared to 90% (257 ± 178g/d) previously. ‘Reduced fat milk’ consumers increased from 17% to 31% and ‘non-dairy alternatives’ consumers also increased from < 1% to 3%.Conclusion:Our preliminary results indicate that the number of Irish children consuming whole milk have decreased over the last number of years. In contrast consumers of ‘reduced fat milks’ have significantly increased, indicating potential improvement to healthy eating guidelines adherence. Further analysis to examine current intakes and sources of saturated fat is warranted to establish additional changes in dietary patterns and compliance with recommendations within this age group.

The Food Safety Authority of Ireland (FSAI) have set target maximum daily salt intakes for children (4–6y: 3 g, 7–10y: 5 g, 11–14y: 6g) while the European Food Safety Authority (EFSA) have set Adequate Intakes (AI) for potassium of 1100mg/d, 1800mg/d and 2700mg/d for children of the same respective age groups. An individual's sodium to potassium (Na:K) intake ratio is an important predictor of hypertension and the World Health Organization (WHO) recommend a Na:K intake ratio of ≤ 1.0mmol/mmol for both adults and children. Although the morbidities associated with hypertension may not be seen until adulthood, blood pressure in childhood has a significant association with blood pressure in adulthood. Therefore, estimation of Na:K intake ratios (best measured by urinary excretion) in children may predict their susceptibility to hypertension related diseases in later life. The aim of this study was to estimate sodium and potassium intake and mean molar Na:K intake ratio of Irish children and to assess compliance with dietary guidance.Morning spot urine samples were collected for 572 children aged 5–12 years (95% of total sample) as part of the nationally representative Irish National Children's Food Survey II (2017–2018) (NCFSII; www.iuna.net). Samples were transported, processed and stored using best practice procedures. Urinary excretion of sodium and potassium were measured using a Randox RX Daytona and were corrected for gender and age-specific 24-hour urine volume estimations based on 24-hour urine volume estimates from Australian children. SPSS Version 25 was used for all analyses.Mean 24-hour urinary sodium excretion was 2018mg/d, equivalent to an average salt excretion of 5.0g/d exceeding the FSAI maximum target intake for all age groups except 11–12 year olds. Mean 24-hour urinary potassium excretion was 1411mg/d with mean intakes below the AI from EFSA for all age groups with the exception of 5–6 year olds. The mean molar Na:K ratio of Irish children was 2.8 for boys and 3.4 for girls. Only 5% of Irish children met the WHO recommendation for a Na:K ratio of ≤ 1.0mmol/mmol.High intakes of sodium and low intakes of potassium reported in this study result in a low compliance with the WHO recommendation of a Na:K ratio ≤ 1.0mmol/mmol. This may lead to a higher risk of hypertension and related morbidities in later life. Based on these findings, dietary interventions to combat hypertension related diseases (such as lowering sodium and increasing potassium intakes) should be implemented from childhood.

Excessive adiposity is associated with several metabolic perturbations including disturbances in iron homeostasis. Increased systemic inflammation in obesity stimulates expression of the iron regulatory hormone hepcidin, which can result in a maldistribution of bodily iron, which may be implicated in metabolic dysfunction. This study aimed to investigate the effect of adiposity and any associated inflammation on iron homeostasis and the potential implications of dysregulated iron metabolism on metabolic health. Analyses are based on a subsample from the cross-sectional Irish National Adult Nutrition Survey (2008–2010) (n = 1120). Ferritin status and risk of iron overload were determined based on established WHO ferritin ranges. Participants were classed as having a healthy % body fat or as having overfat or obesity based on age- and gender-specific % body fat ranges as determined by bioelectrical impedance. Biomarkers of iron status were examined in association with measures of body composition, serum adipocytokines and markers of metabolic health. Excessive % body fat was significantly associated with increased serum hepcidin and ferritin and an increased prevalence of severe risk of iron overload amongst males independent of dietary iron intake. Elevated serum ferritin displayed significant positive associations with serum triglycerides and markers of glucose metabolism, with an increased but non-significant presentation of metabolic risk factors amongst participants with overfat and obesity at severe risk of iron overload. Increased adiposity is associated with dysregulations in iron homeostasis, presenting as increased serum hepcidin, elevated serum ferritin and an increased risk of iron overload, with potential implications in impairments in metabolic health.

PURPOSE: Observational studies link high whole grain intakes to reduced risk of many chronic diseases. This study quantified whole grain intakes in the Irish adult population and examined the major contributing sources. It also investigated potential dietary strategies to improve whole grain intakes.METHODS: Whole grain intakes were calculated in a nationally representative sample of 1500 Irish adults using data from the most recent national food survey, the National Adult Nutrition Survey (NANS). Food consumption was assessed, at brand level where possible, using a 4-day semi-weighed food diary with whole grain content estimated from labels on a dry matter basis.RESULTS: Mean daily whole grain intakes were 27.8 ± 29.4 g/day, with only 19% of the population meeting the quantity-specific recommendation of 48 g per day. Wheat was the highest contributor to whole grain intake at 66%, followed by oats at 26%. High whole grain intakes were associated with higher dietary intakes of fibre, magnesium, potassium, phosphorus, and a higher alternative Mediterranean Diet Score. Whole grain foods were most frequently eaten at breakfast time. Regression analysis revealed that consumption of an additional 10 g of whole grain containing 'ready-to-eat breakfast cereals', 'rice or pastas', or 'breads' each day would increase intake of whole grains by an extra 5, 3.5, and 2.7 g, respectively.CONCLUSIONS: This study reveals low intakes of whole grains in Irish adults. Recommending cereals, breads, and grains with higher whole grain content as part of public health campaigns could improve whole grain intakes.