A Happy New Year to all.
The Trustees met yesterday (28 January) for their first meeting of 2021. We felt it would be appropriate to update members on the early plans we have for the year ahead, which initially will see a continuation of the need for a flexible approach to planning our scientific meetings, whilst remaining as proactive as is feasibly possible.
A report published by the Scientific Advisory Committee on Nutrition (SACN) on the role of saturated fats in health concluded there's no need to change current advice; we should be following dietary patterns that are lower in saturated fats, and opting for foods that have a higher proportion of unsaturated fats.
Food manufacturers, suppliers and caterers have a particular responsibility in helping people to do this, but how can they lower saturated fats within the food chain, and what implications may this have for health?
The Nutrition Society’s 80th Anniversary edition, including a new Honorary Fellow; the inaugural winner of the Widdowson Award; and more…
A new report, by the Scientific Advisory Committee on Nutrition (SACN) and co-badged with Diabetes UK, has reviewed the evidence on lower carbohydrate for adults with type 2 diabetes. The report compares the effects of lower with higher carbohydrate diets on weight, blood sugar management, blood fats and medication use. The conclusions and recommendations of the report are based on a robust assessment of the evidence from randomised controlled trials.
SACN has concluded that:
Increases in muscle protein synthesis (MPS) and decreases in muscle protein breakdown (MPB) associated with food-intake are fundamental processes underlying day-to-day skeletal muscle maintenance. Increasing circulatory essential amino acids (EAA) through oral intake/I.V infusions of free-amino acids, or ingestion of dietary proteins, stimulates skeletal muscle anabolism. Yet, crucially, while physical activity enhances anabolic responses to nutrition; inactivity and chronological ageing impair them.
The Nutrition Society is partnering with the International Food Information Service (IFIS) to promote the use of high-quality nutritional science. IFIS is an educational charity founded 52 years ago by various food-related industry bodies.
The Society/IFIS partnership involves:
This webinar will cover the evidence basis for the role of nutrition in inflammatory skin disease. From epidemiological studies to interventional trials, what is the evidence for and against dietary modifications in the treatment of Acne, Psoriasis and Atopic Eczema. We will also explore our current understanding of the role of the gut microbiome and its contribution to inflammatory skin disease and its potential as a therapeutic target.
Individuals with obesity are at increased risk of morbidity and mortality from both influenza virus infections and COVID-19. Both influenza and SARS-CoV-2, the viral agent of COVID-19, are respiratory viruses, and the immune response to the infection is similar for both viruses. Using both pre-clinical animal models and clinical research studies with influenza vaccination, we have found significant influenza-specific immune dysfunction with obesity. This immune impairment results in adults with obesity being 2X more likely to develop influenza, despite vaccination.
Following a review of the structure of the scientific Themes, a revised model has been agreed by the Trustees. The current structure has been expanded to four Themes to better support the membership and recognise emerging areas of nutrition research. The Themes will be supported through 'Theme Teams' and 'Special Interest Groups' (SIGs). Each Theme will be led by an appointed Theme Lead.
Membership of our global nutritional science community offers a host of benefits, from access to the latest evidence based research to event discounts and travel grants.
Find out more about our history, from how the Nutrition Society was first established, to how we’ve become the largest learned Society in Europe today.