Globally, food waste from school lunch programmes varies considerably, ranging from 33 to 116 g/student/day, with vegetables the most wasted food category(2). In New Zealand, the Ka Ora Ka Ako school lunch programme provides free healthy lunches to schools whose communities face greater socio-economic barriers. The programme has been criticised with claims that large quantities of food is wasted, although there is no available data available to support these comments. The aim of this study was to measure the quantity and destinations of food waste from the Ka Ora, Ka Ako school lunch programme in Dunedin schools. A total of eight primary schools in Dunedin participated. At each school, data was collected over four days: the first day was an observation day and on the remaining three consecutive days food waste was measured. Equipment (e.g., measuring scales, buckets and containers) was used for direct weighing and to carry out the waste composition analysis (i.e., manually sorting waste by type). Data was recorded and analysed using Microsoft Excel software. School rolls ranged from 17 to 353 students. Across the seven schools, the total amount of food waste from leftovers was 5274 g/day, with a mean of 32 g/student/day. Destinations of food waste from leftovers varied, ranging from returning to the supplier to being disposed in school rubbish bins (to landfill). Using the Target, Measure, Act approach recommended for food waste, the ‘Target’ is to halve per capita global food waste at the retail and consumer levels by 2030(2). This study contributes to the second step, which is to ‘Measure’ food waste. The findings from this study may be used for the third step, ‘Act’, to reduce food waste from the Ka Ora, Ka Ako school lunch programme, diverting this from landfill.

Food waste is a global problem, with estimates of a third of all food produced going to waste(1). In 2015, the United Nations set Sustainable Development Goal (SDG) Target 12.3, to halve food waste by 2030(2). To reach this goal, following the Target-Measure-Act approach is considered best practice(3). At the University of Otago, in Dunedin, Aotearoa New Zealand, approximately 3,500 students live across 14 fully catered residential colleges. The University of Otago has formally committed to pursuing the SDGs, and therefore reducing food waste. To track progress towards SDG 12.3, baseline measurements of food waste at the residential colleges are required. This research aimed to quantify food waste from the residential colleges, as well as to qualitatively discuss reasons for the waste and potential ideas to reduce waste. On three days at each of the 14 residential colleges, preparation, servery, and plate waste were measured from breakfast, lunch, and dinner, following a protocol developed from the Waste and Resources Action Programme Food Loss and Waste Standard. Additionally, five focus groups were conducted across three residential colleges, with students and staff, to discuss food waste at the residential colleges. An average of 172 g (95% CI 154 g to 191 g) of food waste were produced per student per day, with approximately 50% being plate waste, 35% being servery waste, and 15% being preparation waste. Reinforcing the quantitative data, in the focus groups staff voiced that the plate waste was a concern to them. Ways to reduce plate waste were discussed and included increasing awareness through making the waste more visible, as well as improving communication between kitchen staff and students particularly regarding serving sizes and preferred menu items. Servery waste was also considered, with more consistent forecasting of meal attendance across the residential colleges and a range of solutions for leftovers, such as a fridge for students or donation to other organisations, being suggested. With these baseline measurements of quantities of food waste produced at the University of Otago’s residential colleges, actions taken to reduce and mitigate food waste can be measured for effectiveness, and steps can be taken towards achieving SDG 12.3 collaboratively across the tertiary education sector.

Sarcopenia is a skeletal muscle disease characterised by low muscle mass, strength and/or impaired physical function that is associated with a wide range of adverse outcomes including osteoporosis, falls, fractures, disability, hospitalization, loss of independence and quality of life and mortality, if left untreated.(1, 2) This is also growing evidence linking sarcopenia to many other chronic conditions, including type 2 diabetes, fatty liver disease, cognitive impairment and dementia, certain cancers (and post- treatment outcomes), cardiovascular disease and impaired immunity.(3–4) Despite its significant impact, awareness and knowledge about this disease amongst healthcare professionals (and the general public), including how to identify and treat/manage sarcopenia, remains low. There are currently no approved pharmacological agents for the treatment sarcopenia, but there is moderate-to-high level evidence informing clinical practice guidelines that multifaceted interventions incorporating resistance-based training with adequate nutrition focusing on high quality protein or multi-nutrient protein-based supplements can prevent and manage this disease.(1, 5–6) Meta-analyses of randomised controlled trials consistently demonstrate that progressive resistance training (at least twice weekly) is the most effective approach to elicit gains in muscle mass and strength (independent of age), with the provision of dietary protein or multi- nutrient protein-based supplements providing small added benefits(7). Emerging evidence also indicates that minimal dose exercise strategies (e.g., resistance/strength “snacking” activities) and limiting sedentary behaviours (breaking up prolonged sitting) may help to attenuate age-related muscle loss. With regards to nutritional factors, most guidelines for older adults recommend a protein intake of 1.2 to 1.6 g/kg/d (25-30g of protein per meal) incorporating 3-4g of leucine to support muscle health. However, the benefits of protein alone on muscle-related outcomes are modest and appear mostly limited to those with insufficient (deficient) intakes (levels) and/or who are sarcopenic, frail and/or malnourished. A wide range of other nutritional-related factors (with and without exercise) have been investigated, including β-hydroxy β-methylbutyrate (HMB), vitamin D, creatine, antioxidants, omega-3 fatty acids, and phospholipids, as well as multi-nutrient supplements and various diets (Mediterranean diet), dietary patterns and foods (dairy products). There is also growing evidence that altering the gut microbiota and the use of probiotics, prebiotics and synbiotics may enhance muscle health. This presentation will provide an update of the evidence related to these factors to help guide decision making for clinical management and provide an overview of the current criteria used to identify poor muscle health and sarcopenia, including a new muscle health monitoring and management algorithm we have developed.

Masters athletes tend to have higher intakes of calcium, magnesium, iron, and zinc when compared to Australian national population data from similar age groups(1). However, little is known about the diets of New Zealand Olympians as they get older. This study aimed to describe the micronutrient intakes of New Zealand Olympic and Commonwealth Games athletes over the age of 60 years and make comparisons with National Nutrition Survey data. Thirty-three individuals (mean age 76±8 years, n=27 male) who had represented New Zealand at an Olympic or Commonwealth Games participated in this study. Dietary intake was assessed using three 24-h diet recalls. The first recall was conducted face to face in the participant’s home and the second and third were completed over a voice or video call on non-consecutive days following this. All recalls were performed using a multiple-pass technique and entered into FoodWorks dietary analysis software (Version 9, Xyris Software Ltd., Brisbane, Australia). Mean intakes across the three recalls were used to represent the intake of each individual.This study was approved by the University of Otago Ethics Committee (Health; H23/054, April 2023).The mean intakes of iron (males 13.3±5.1 mg, females 9.9±1.9 mg) and zinc (males 10.7±4.0 mg, females 9.6±1.9 mg) in Olympians were similar to those reported in those over 70 y in the 2008/09 New Zealand Adult Nutrition Survey, but more than 60% of Olympians had intakes below the estimated average requirements for these nutrients. Intakes of calcium (males 1048±474 mg, females 810±139 mg) and selenium (males 66.7±49.1 µg, females 48.4±17.7 µg) were higher in Olympians when compared to the 2008/09 New Zealand Adult Nutrition Survey data, however 39% and 61% of Olympians still had intakes below the estimated average requirements, respectively. While this group of older New Zealand Olympians did have higher intakes of some nutrients than a representative sample of their peers, a marked number are still at risk of inadequate intakes and may benefit from a nutrition intervention to improve the overall quality and adequacy of their diet.

Malnutrition is a significant issue among older New Zealanders, with 24% malnourished and 35% at high risk(1). Oral nutritional supplements (ONS) are prescribed to improve nutrient intake in malnourished or at-risk individuals. Evidence supports that ONS can enhance energy and protein intake(2). However, efficacy depends on regular and adequate consumption. Fonterra Research and Development Centre sponsored a research programme of three interventions with the aim of assessing the liking, absorption, and compliance of ONS formulations (containing functional proteins at 9.6% and 14.4% w/v protein) versus commercial comparators. A feasibility study was also done to assess whether ONS could be used to fortify foods in a residential care setting. All trials received ethics approval. In study one (trial registration: NCT04397146), the palatability and satiating effects were evaluated in 104 participants. Fonterra’s 14.4% protein ONS was well-received for sweetness, creaminess, and texture, while the 9.6% protein ONS had lower palatability. Satiety levels were similar across all products. Key drivers of overall liking included smooth texture, pleasant taste, and ease of drinking. In study two (ACTRN12621000127808), a randomized, double-blind crossover trial of 18 healthy adults, the post-prandial effects of Fonterra’s formulation compared to energy and protein matched commercial products on amino acid (AA) appearance and gastric emptying were examined. Fonterra’s 14.4% protein ONS significantly increased the incremental area under the curve and peak concentration of essential and branched-chain AA, including leucine, compared to control (p<0.05). These findings suggest potential benefits for muscle mass preservation in at-risk patients. In study three (ACTRN12622000842763), a randomized, single-blind crossover trial, 100 older adults completed compliance and tolerance assessments of Fonterra’s formulation compared to energy and 9.6% protein matched commercial product. Compliance for all three ONS was high, with mean compliance rates of 96.1% for Fonterra 9.6%, 94.5% for Fonterra 14%, and 95.2% for comparator. Palatability scores were not significantly different. Adverse events were minimal and short-lived, mainly occurring on the first day; 30-50% of participants reported tolerance issues, such as flatulence, bloating, and burping, regardless of the product. No significant differences in satiety were observed between the interventions. Lastly, a pilot study assessed the feasibility of incorporating ONS into foods in a residential care setting. The chef found the ONS easy to work with and add to desserts, which subsequently increased the protein and calcium content of main meals. Residents found the fortified desserts palatable and acceptable. This research programme supports the use of ONS assisting older adults to meet their nutrient requirements and demonstrates that formulations containing Fonterra’s functional proteins are well-accepted, effective in increasing amino acid appearance, and easily incorporated into institutional diets, with high consumption compliance and minimal adverse effects.

Head and neck cancer (HNC), characterised by malignant neoplasms originating in the oral cavity, upper aerodigestive tract, the sinuses, salivary glands, bone, and soft tissues of the head and neck, is diagnosed in approximately 600 people annually in New Zealand. Although HNC is a less common cancer, it has a profound effect on almost all aspects of the lives of those affected, particularly the nutritional and social domains. This is due to the common treatment modality being surgery and/or radiotherapy, which can result in major structural and physiological changes in the affected areas, which in turn affects chewing, swallowing, and speaking(1). Specific nutrition impact symptoms (NIS) of HNC have been identified and are significant predictors of reduced dietary intake and malnutrition risk(2). We aimed to identify and describe the malnutrition risk, prevalence of NIS, and protein and energy intake of community living adult HNC survivors 6 months–3 years post treatment in New Zealand. Participants were recruited through virtual HNC support groups in New Zealand. A descriptive observational case series design was used. Malnutrition risk was determined using the Patient-Generated Subjective Global Assessment Short Form (PG-SGA SF). Malnutrition was defined as a PG-SGA SF score between 2 - 8 (mild/suspected - moderate malnutrition) or ≥9 (severely malnourished). NIS were obtained via a validated symptom checklist specific for HNC patients(3), and dietary data was collected using a four-day food record. Participants (N=7) are referred to as PTP1 – PTP7. PTP1 was well-nourished. PTP3 through PTP7 were categorised as mildly/suspected to moderately malnourished (scores ranged from 2-7), and PTP2 was severely malnourished (score of 16). NIS were experienced by all seven participants, with “difficulty chewing” and “difficulty swallowing” being the most selected and highest scored NIS that interfered with oral intake. PTP2 (severely malnourished) scored loss of appetite, difficulty chewing, and difficulty swallowing highly (interfering “a lot”), indicating a high degree of prevalence and impact. Despite being well-nourished, PTP1 had inadequate energy intake (85.5% of their estimated energy requirement (EER)). PTP2, 3, 6, and 7 also had inadequate energy intake (79.3%, 79.3%, 73.9%, and 99.3%, respectively, of their EER). All participants had adequate protein intake based on a range of 1.2-1.5 g/kg body weight per day. The prevalence of malnutrition and NIS in this case series indicates an urgent need for research to identify the true extent of malnutrition in community living HNC survivors post treatment.

Dietary protein provides amino acids, nine of which are indispensable (IAAs) as they are not synthesised within the body. Adoption of a vegan diet has shown an increased trend in several Western countries.(1) Past assessments of total protein intake of vegan populations were found to be low but not necessarily below daily requirements.(2) However, plant-sourced proteins generally have lower quantities of digestible IAAs as compared to animal-sourced proteins.(3) Simply accounting for protein intake without considering amino acid profile and digestibility could overestimate protein adequacy among vegans. This study aims to quantify protein intake and protein quality (digestible IAAs) among a cohort of NZ vegans as compared to individual requirements. Dietary intake data was obtained through a four-day recall from 193 individuals participating in a cross-sectional study of adult vegans (above 18 years) residing in New Zealand who have followed a vegan diet for at least two years. Ethical approval was granted (HDEC 2022 EXP 12312). Anthropometric data was collected at Massey University, Auckland. Protein and IAA composition of all foods were derived by comparing dietary data to food composition data from New Zealand FoodFiles and the US Department of Agriculture. Mean values for protein and IAA were adjusted for true ileal digestibility and body weight (kg).(4,5) Mean protein intakes for males and females were 0.99 and 0.81 g/kg of body weight/day, respectively. Overall, 78.8% of males and 74.5% of females met the Estimated Average Requirement (EAR) for daily protein. Plant-sourced proteins in the vegan diet provided 52.9 mg of leucine/g of protein and 35.7 mg of lysine/g of protein, which were below the reference scoring patterns (leucine: 59mg/g, lysine: 45mg/g).(5) When adjusted to individual body weight, average IAA intakes were above daily requirements, but lysine just met requirements at 31.2 mg/kg of body weight/day (reference: 30 mg/kg/d). The importance of adjusting for digestibility is noted as the percentage of vegans meeting adequacy for protein and IAAs decreased as compared to using only IAA compositions without this adjustment. In contrast to grains and pasta, legumes and pulses were the foods that contributed most to overall protein and lysine intake while providing lower energy intake. Lysine followed by leucine were the two most limiting IAAs in the diet of this NZ vegan cohort. Increased proportion of legumes and pulses, and decreased proportion of grains and pasta within the diet can potentially increase leucine and lysine intake but must be considered in the context of the whole diet.

Cardiovascular disease (CVD) is the most potent killer in Aotearoa New Zealand (NZ) with South Asians being one of the three high-risk groups. This study aimed to investigate health beliefs, knowledge, and behaviours related to diet among NZ South Asians at risk of CVD, using a mixed-methods approach. Demographics and dietary data were collected via an online Qualtrics survey and qualitative data on health beliefs and knowledge about heart-healthy foods were collected using semi-structured phone interviews. Twenty-one South Asian participants with diagnosed type 2 diabetes and/or hypertension and/or hypercholesterolemia were recruited via stakeholder engagement and advertisements through South Asian cultural and religious organisations.The majority of participants (62%) were aged 35-50 years, 10 were female, 11 were male and 67% were long-term residents of NZ. Most participants were unsure of the recommendations for fruit and vegetable consumption and only 48% and 29% met these guidelines, respectively. This is worrying as NZ Health survey data show a steady decrease in fruit and vegetable consumption among South Asians over 20 years with only 27% meeting the guidelines in 2021. (1) Sixty-two percent of participants consumed milk and yoghurt ≥ 4 times a week; 63% consumed full-fat milk and 45% consumed full-fat yoghurt regularly. These findings are consistent with that found for healthy South Asians in NZ,(2) where dairy, the primary source of saturated fats in South Asian cuisine, increased post-migration. Some participants believed that full-fat dairy increases the risk of heart disease, yet they still preferred to use full-fat milk and ghee as they believed it is healthier than low-fat varieties. Most participants believed that salty foods and pickles increase the risk of heart disease with 33% consuming salted pickles “sometimes” and only 28% choosing “low or reduced salt” food varieties “regularly/always”. More than half (57%) chose reduced-fat varieties of foods deliberately to reduce their risk of CVD. Red meat and deep-fried fatty foods were the most common foods that most participants thought they should avoid; however, some were not sure. Foods that participants considered heart-healthy were green vegetables, lentils and ghee in moderation. Most meat-consuming participants were unaware of healthy cuts of meat with only 38% reporting always choosing low-fat cuts of meat. Most participants believed that they could take some measures to reduce their risk of heart disease. Nevertheless, their health beliefs were not consistent with knowledge of or behaviours concerning heart-healthy measures. Substantial knowledge gaps evident in the reported dietary behaviours need to be addressed to reduce the risk of CVD among at-risk South Asians.

In New Zealand, Māori and Pasifika have the lowest foodborne illness notification rates (per 100,000 people) for most foodborne illnesses(1); with underreporting of illness and differing food safety practices as possible factors. New Zealand Food Safety (NZFS) is responsible for regulating the New Zealand food safety system to make sure food is safe and suitable for all New Zealanders. Supporting consumers to make informed food choices and understand safe food preparation practices is a key priority for NZFS(2). As part of this, NZFS communicates food safety advice through various traditional channels including published material and campaigns.To better understand consumer attitudes, knowledge and behaviours around food safety and suitability, NZFS conducted an online survey of 1602 New Zealanders 15 years and over between 24 November and 17 December 2023. The survey used a quota sampling method and included booster samples for Māori and Pasifika. The margin of error was ±2.9% at a 95% confidence interval. The survey was available in English and Te Reo Māori.(3). The study highlighted key insights into food safety practices for Māori and Pasifika. For example, NZFS advises consumers not to wash raw chicken due to the potential for cross-contamination during food preparation. In the survey(3), we found that 67% of consumers who prepare chicken said they washed it either sometimes or always; further, 79% of consumers who prepare chicken believe they should. The most common reason for washing raw chicken was because of hygiene (23%). Even though NZFS messaging is clear to not wash raw chicken, it is concerning that the advice is not adhered to, and the risks are not recognised. In the survey, Pasifika who prepare chicken were more likely to say they wash raw chicken either sometimes or always (79% of Pasifika). As a food safety regulator, it is important to understand our Māori and Pasifika consumers and their perceptions, knowledge and behaviours around food safety practices, but also to consider how we can communicate effectively with them. For example, of the food safety information sources most trusted, Māori were more likely to trust friends, family and or whanau (49%), and Pasifika were most likely to trust health professionals (53%)(3). With a view of trying to better understand our Māori and Pasifika consumers models such as Te Whare Tapa Wha(4) (the Māori Health Model) provide an important and holistic view of health-based concepts of taha whanau (family and social wellbeing), taha tinana (physical wellbeing), taha hinengaro (mental and emotional wellbeing) and taha wairua (spiritual wellbeing). There are opportunities for NZFS to reflect on and use Te Whare Tapa Wha throughout the survey development and implementation process, through to the delivery of targeted food safety messages.

There is strong evidence that children are particularly vulnerable to the persuasiveness of marketing, and that their exposure to marketing of unhealthy food products influences their preference for and consumption of these products(1). In New Zealand (NZ), marketing is self-regulated by the industry-led Advertising Standards Authority (ASA). The ASA has two relevant codes, the Children’s Advertising and Food and Beverage Advertising Codes; however, product packaging is omitted. We investigated child-appealing marketing techniques displayed on packaged food products in NZ. We also assessed the potential impacts of different nutrient profiling systems to inform future policy design to restrict child-appealing marketing on food products in NZ. This research was conducted using the 2023 Nutritrack dataset, which contains data collected via photographs of packaged food products available in major NZ supermarkets. We focused on product categories that were shown to have a high prevalence of child-appealing marketing in a similar Australian study(2): confectionery, snack foods, cereal bars and breakfast cereals (n=2015 products). The images of products within these selected categories were assessed and coded using the “Child-appealing packaging” criteria developed by Mulligan et al.(3). Mann-Whitney U tests were used to assess differences in nutrient composition between products with and without child-appealing packaging, using information extracted from Nutrient Information Panels. In addition, the Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (NPSC) and the World Health Organization Nutrient Profiling Model for the Western Pacific Region (WHO WPRO) were applied to all food products identified as appealing to children to determine which products would be ineligible to be marketed to children under these two potential policy options. Overall, 724 (35.9%) of the 2015 products examined had child-appealing packaging. Snack foods had the highest proportion of products with child-appealing packaging (44.5%), followed by confectionery (39.3%), cereal bars (23.3%) and breakfast cereals (22%). The most common type of child-appealing marketing technique used was “child-appealing visual/graphical design of package” which featured on 513 food items. Overall, compared with products without child-appealing packaging, the median content of energy, protein, total fat, and saturated fat was lower, and the median content of sugar and sodium was higher in products with child-appealing packaging (all p<0.05). Of the 724 products that were found to have child-appealing packaging, 566 (78.2%) would be considered ineligible to be marketed to children when assessed using the NPSC and 706 (97.5%) would be ineligible using the WHO WPRO.Our research shows that a considerable number of food products available in New Zealand supermarkets are using marketing techniques on their packaging that appeal to children. If policies were introduced to reduce the use of child-appealing marketing on food packaging, the WHO WPRO would provide the highest level of protection for children.

The World Health Organization (WHO) has a global initiative to eliminate industrially produced trans fatty acids (iTFAs) from the food supply (1). Formed via the partial hydrogenation of vegetable oils to create hardened vegetable fat, iTFAs can be found in processed foods including fried foods and baked goods. Even small amounts of iTFAs can increase the risk of coronary heart disease. These can be successfully eliminated from the food supply with the WHO recommending a ban on partially hydrogenated oils or to limit iTFA in food to a maximum of 2% of total fat (1). As of June 2024, over 50 countries had one of these regulatory measures in place. The trans-Tasman Food Regulation System is considering policy options to ensure iTFAs are eliminated or reduced as much as possible from the food supply in Australia and New Zealand. Up to date data on the presence of iTFAs in the New Zealand food supply is needed to inform this work as this was last measured in New Zealand in 2007/09 for packaged food and 2013 for fast food. The aim of this survey was to determine the presence and levels of iTFAs in the New Zealand food supply. Since it is not possible to analytically quantify iTFA separately from trans-fats that occur naturally in food products of ruminant origin, such as dairy, beef and lamb products, the sampling plan was designed to target products likely to contain predominately iTFA and adapted from the WHO global protocol for measuring trans fatty acid profiles of foods(2) to the New Zealand context. The survey analysed the trans-fat content of 627 products across national supermarkets (275 products), international supermarkets specialising in imported foods (149 products) and ready-to-eat food outlets (203 products from three regions). One hundred and six products (16.9%) contained trans-fat that exceeded 2% of total fat. Twenty-five (4%) of these products were likely to contain predominately iTFA. The 25 products predominately containing iTFA included eight products from national supermarkets (mostly bakery products), nine products from international supermarkets (mostly curry pastes and biscuits) and eight products from ready-to-eat food outlets (all fried foods). The median trans-fat content of these 25 products was 3.2% of total fat (assumed to be all iTFA). Over a third of these products contained more than double the recommended WHO limit, with five products containing over four times the limit and one product containing more than 16 times the WHO limit. The remaining 81 products may contain some iTFA, but we were unable to quantify the amount. The results from this survey will be used by New Zealand Food Safety to inform the consideration of regulatory options for reducing iTFAs in foods in New Zealand.

The Nova classification(1) categorises foods according to the degree of food processing. Ultra-processed food have undergone a high level of industrial processing and typically contain cosmetic additives(1). Increased consumption of ultra-processed food has been associated with adverse health outcomes, including obesity and chronic diseases(2). Evaluating household food acquisition according to the Nova classification allows the assessment of dietary quality within populations, a strategy of nutrition surveillance that can support the development of effective public health actions to improve dietary quality. In Aotearoa New Zealand (NZ), there is limited up-to-date information on population dietary habits and a lack of data on ultra-processed food consumption. This study aimed to: i) develop a methodology to classify food items purchased by NZ households according to the Nova food groups: unprocessed/minimally processed foods (Group 1 [G1]), processed culinary ingredients (Group 2 [G2]), processed foods (Group 3 [G3]), and ultra-processed foods (Group 4 [G4]) and; ii) to describe the proportions of unique food items purchased according to Nova. We obtained data on food items purchased by NZ households from the 2019 NielsenIQ Homescan® panel, a national dataset of approximately 2,000 households who recorded their grocery purchases over 1-year. In total, 28,824 unique items were purchased. Using barcodes, we merged the products with the 2019 Nutritrack dataset, an inventory of NZ supermarkets foods(2), to obtain the products’ ingredient lists. We followed best practices for classification according to Nova(3). Where available, the ingredient lists were used to classify products. Of the total unique products, 13,263 (46%) were matched to Nutritrack and classified based on their ingredient lists. For the remaining 15,561 products (54%), we identified whole Nielsen product categories (PC) that were exclusively associated with a single Nova group. Items classified by PC level included rice, fresh fruits, eggs and coffee beans in G1; baking powder, liquid cooking oils and salt in G2; beer and wine in G3; and margarine, carbonated soft drinks and bubble gum in G4. An additional 6,398 products were identified at this stage, representing 41.1% of the total 15,561 products without ingredient lists. We classified the remaining 9,163 items (58.9% of those 15,561 without ingredient list) based on the distribution of Nova groups for the 60% most purchased items within their PC. If the ingredient list was absent for any item under the 60% most purchased group, it was obtained from a search of online supermarkets. The final unweighted distribution of unique products purchased in NZ according to the Nova classification were 5583 (21.7%) in G1, 671 (2.6%) in G2, 3043 (11.8%) in G3, and 16466 (63.9%) in G4. Further stages of the research will estimate the energy from Nova groups derived from household food purchases in NZ, examining socioeconomic distribution and temporal trends.

The significance of human milk in an infant’s diet is well-established, yet accurately measuring human milk intake remains challenging. Current methods are either unsuitable for large-scale studies, such as the dose-to-mother stable isotope technique, or rely on set amounts of human milk, regardless of known variability in individual intake(1). There is a paucity of data on how much infants consume, particularly in later infancy (>6 months) when complementary foods have been introduced. This research aimed to estimate human milk intakes and total infant milk intakes (including infant formula) in New Zealand infants aged 7-10 months, explore factors that predict these intakes, and develop and validate equations to predict human milk intake using simple measures. Human milk intake data were obtained using the dose-to-mother stable isotope technique in infants aged 7-10 months and their mothers as part of the First Foods New Zealand study (FFNZ)(2). Predictive equations were developed using questionnaire and anthropometric data (Model 1) and additional dietary data from diet recalls (Model 2)(3). The validity of existing methods to estimate human milk intake (NHANES and ALSPAC studies) was compared against the dose-to-mother results. FFNZ included 625 infants, with 157 mother-infant dyads providing complete data for determining human milk volume. Using the dose-to-mother data, the measured mean (SD) human milk intake was 785 (264) g/day. Older infants had lower human milk and total milk intakes, male infants consumed more total milk. The strongest predictors of human milk intake were infant age, infant body mass index, number of breastfeeds a day, infant formula consumption, and energy from complementary food intake. When the predictive equations were tested, mean (95% CI) differences in predicted versus measured human milk intake (mean, [SD]: 762 [257] mL/day) were 0.0 mL/day (-26, 26) for Model 1 and 0.5 mL/day (-21, 22) for Model 2. In contrast, the NHANES and ALSPAC methods underestimated intake by 197 mL/day (-233, -161) and 175 mL/day (-216, -134), respectively. The predictive equations are presented as the Human Milk Intake Level Calculations (HuMILC) tool, designed for use in large-scale studies to more accurately estimate human milk intakes of infants. The use of objective quantifiable assessment methods enhances our understanding of infant human milk intakes, improving our ability to accurately assess nutritional adequacy in infants.

Breastfeeding is the recommended way to feed infants. However, a safe and nutritious substitute for human milk is needed for infants when breastfeeding is not possible. As infants are a vulnerable population group, infant formula products are regulated by prescriptive provisions for composition and labelling. Any changes to the composition of these products must be established as safe prior to being permitted. As our knowledge of human milk expands, infant formula ingredients are developed to better replicate it. Food Standards Australia New Zealand (FSANZ) has assessed the addition of ingredients for the addition to infant formula products including human identical milk oligosaccharides (HiMOs) isolated using precision fermentation methodology. These ingredients are considered to be nutritive substances as their addition to food is intended to achieve specific nutritional purposes. In accordance with the Ministerial Policy Guidelines, FSANZ must assess both the safety and the health effect of nutritive substances for their use in infant formula. FSANZ risk assessments are undertaken by a multidisciplinary team covering toxicological and nutritional considerations using the best available scientific evidence. FSANZ assessments of the health effects concluded that the use of HiMOs in infant formula products would have a beneficial outcome for infants and align with the equivalent role of these substances in human milk(1,2). The weight of evidence supports health effects through an increase in the abundance of Bifidobacterium spp. in the infant gut microbiota, anti-pathogenic effects, inflammatory suppression and facilitation of appropriate immune responses and antigenic memory. FSANZ safety and technical assessments concluded that there are no public health and safety concerns associated with adding HiMOs to infant formula products(1, 2). The permitted levels are comparable to levels in human milk and are chemically and structurally identical to the naturally occurring forms. Food Standards Australia New Zealand, Canberra, 2606, Australia Based on the available evidence and intended purpose, a number of HiMOs have been permitted for use in infant formula products including 2′- fucosyllactose, lacto-N-neotetraose, difucosyllactose, lacto-N-tetraose, 3'-sialyllactose sodium salt, 6'-sialyllactose sodium salt. Evidence continues to emerge on the beneficial effects of HiMOs on infant health.

In childhood, diets high in sodium and low in potassium contribute to raised blood pressure and cardiovascular disease later in life(1). For New Zealand (NZ) children, bread is a major source of dietary sodium, and fruit, vegetables, and milk are major dietary sources of potassium(2,3). However, it is mandatory to use iodised salt in NZ bread meaning reducing the salt and thus sodium content could put children at risk of iodine deficiency(4). Our objective was to measure the sodium, potassium, and iodine intake, and blood pressure of NZ school children 8-13 years old. A cross-sectional survey was conducted in five primary schools in Auckland and Dunedin. Primary schools were recruited between July 2022 and February 2023 using purposive sampling. Seventy-five children (n= 37 boys, 29 girls, and nine children who did not state their gender) took part. The most common ethnicity was NZ European and Other (n=54 or 72%) followed by Māori (indigenous inhabitants; n=9 or 12%) and Pasifika (n=5 or 7%). The main outcomes were 24-hour sodium and potassium intake, sodium to potassium molar ratio, 24-hour iodine intake, and BP. Sodium, potassium, and iodine intake were assessed using 24-hour urine samples and BP was assessed using standard methods. Differences by gender were tested using two-sample t-tests and nonparametric Wilcoxon two-sample tests. The mean (SD) 24-hour sodium excretion, potassium excretion, and sodium to potassium molar ratio for children with complete samples (n=59) were 2,420 (1,025) mg, 1,567 (733) mg, and 3.0 (1.6), respectively. The median (25th, 75th percentile) urinary iodine excretion was 88 (61, 122) µg per 24 hours and the mean (SD) systolic and diastolic blood pressure (n=74) were 105 (10) mmHg and 67 (9) mmHg, respectively. There was a significant difference between boys and girls for iodine (77 (43, 96) vs. 98 (72, 127) µg per 24 hours; p=0.02) but no other outcomes. In conclusion, children consumed more sodium and less potassium and iodine than World Health Organization recommendations(5). However, future research should confirm these findings in a nationally representative sample. Evidence-based, equitable interventions and policies with adequate monitoring should be considered to reduce potentially suboptimal sodium, potassium, and iodine intakes in New Zealand.

Cardiovascular diseases (CVD) are the leading cause of mortality worldwide, with impaired lipids levels being a significant risk factor (1). This meta-analysis provides comprehensive insights on the impact of bovine dairy-derived milk fat globule membrane (MFGM) supplementation on blood lipid profiles in adults. A systematic search was conducted across various databases (including PubMed, Scopus, Web of Science, the Cochrane Library, Google Scholar, ACS Publications, Academic Search Index, BMJ Journals, BNP Media, and others) up until March 2024, resulting in the inclusion of six trials with a total of 464 participants. The findings indicate that MFGM phospholipid supplementation may significantly reduce total cholesterol (TC) and low-density lipoprotein (LDL) cholesterol levels. A combined analysis of the effects on TC, LDL and triglycerides (TG) revealed a significant overall reduction in these markers (SMDs = −0.174; 95% CI: −0.328~−0.021; p = 0.026; I2 = 0%). However, no significant increase or reduction was observed for high-density lipoprotein (HDL) (SMDs = 0.019; 95% CI: −0.289~0.326; p = 0.906; I2 = 95.5%) and TG levels (SMDs = −0.083; 95% CI: −0.198~0.033; p = 0.160; I2 = 0%). Overall, these results suggest that MFGM supplementation could be a promising dietary intervention for improving lipid profiles in adults. Nonetheless, further research is warranted to confirm these results and to better understand the potential variability in the impact of MFGM on blood lipid levels.

New Zealand ranks among the highest globally for childhood obesity(1). One of the main platforms to maximize the prevention of child excess adiposity is the establishment of healthy diets in early life(2,3). Despite this recommendation, Aotearoa has limited information on children’s whole diet quality and its associations with child healthy weight. This study explored the associations between dietary patterns and indicators of excess adiposity among 4.5-year-olds within the Growing Up in New Zealand birth cohort study (n= 6,048, 98.2% of the children who took part of the 4.5-year data collection wave). At 4.5 years, two dietary patterns were previously derived and described: “Refined, high in sugar, sodium and fat” and “Fruit and vegetables”(4). The indicators of excess adiposity examined at 4.5 years were body-mass-index-for-age (BMI/A) (>+2 z-score) and waist-to-height ratio (WtHR) > 90th percentile. Information on child and maternal sociodemographic and maternal health behaviour characteristics was sourced from the antenatal and the 4.5-year-interviews. Children’s scores in both dietary patterns were ranked in tertiles. Multiple Poisson regressions with robust variance were performed to examine the associations between the dependent variables (BMI/A z-score >+2 and WtHR >90th percentile) and the independent variables (dietary patterns), adjusted by child and mother characteristics (IBM SPSS software). Sensitivity analyses excluding children with outliers for BMI/A (<-5 z-score or >+5 z-score) was also performed. Findings were reported as adjusted risk ratio (RR) and 95% confidence intervals (CIs). Children in the highest tertile of the “Refined high in sugar, salt and fat” dietary pattern were more likely to be overweight/obese (BMI/A) compared to children in the lowest tertile (RR:1.51; 95% CI: 1.20-1.90; p<0.001). This significant association was confirmed in the sensitivity analyses (RR:1.49; 95% CI: 1.18-1.89; p <0.001). There were no significant associations between this dietary pattern and WtHR > 90th percentile nor between the “Fruit and vegetables” dietary pattern and the indicators of child excess adiposity. This study provided nationally generalizable information that poor diet quality in early life is associated with child excess adiposity. National strategies to prevent childhood obesity need to encompass approaches to reduce the availability and intake of refined foods and those high in sodium, sugar and unhealthy fats in children.

Gymnema lactiferum (G. lactiferum) is a medicinal plant that has played a significant role in traditional medical systems(1). This plant has been used in Ayurveda, Siddha, and Unani medicinal practices to address various health conditions, including diabetes, rheumatoid arthritis, as a diuretic agent, and for digestive disorders. However, there are few scientific studies on its nutritional value and bioactive compounds. Additionally, no prior study has endeavoured to introduce this plant’s extracts into food and beverages. Accordingly, the objectives of this study were to extract bioactive compounds from G. lactiferum using different extraction methods and to analyse its nutritional value and bioactivity. G. lactiferum leaf powder was extracted using different techniques and quantified for mineral and proximate composition, as well as phenolic, flavonoid, and antioxidant properties. Accelerated solvent extraction (ASE), water bath extraction (WB), and ultrasonication (US) techniques were used with 100% water extract (WE) and 50% aqueous ethanol extract (EE) as extracting solvents. Total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant capacity (TAC) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity(2) were measured. Statistical analysis was carried out using one-way analysis of variance (ANOVA), followed by Tukey’s test for post hoc comparison analyses. The composition included carbohydrates (19.3%), crude protein (17.5%), dietary fibre (35.1%), and fat content (4.8%). The mineral profile included potassium (4200 mg/100g), calcium (950 mg/100g), phosphorus (240 mg/100g), magnesium (240 mg/100g), iron, zinc, copper, and chromium. The extracts yielding the highest TPC (11.12 ± 0.32 mg gallic acid equivalents/g), TFC (4.73 ± 0.22 mg quercetin equivalents/g), and TAC (791.00 ± 18.9 mg ascorbic acid equivalents/mg) values were for WB-WE, ASE-EE, and WB-EE, respectively. The results indicate that water extracts in all three methods exhibited pronounced efficacy in the extraction of phenolic compounds. All 50% ethanol extracts demonstrated heightened efficiency in the extraction of flavonoids from G. lactiferum leaf powder. Furthermore, ethanol extracts exhibited higher antioxidant activity compared to the water extracts across all extraction methods. The results of this study show that G. lactiferum is a significant source of various nutritional compounds, such as crude protein, dietary fibre, and potassium-like minerals, as well as bioactive compounds. The phenolic, flavonoid, and antioxidant characteristics varied greatly depending on the extraction method and solvent used. These results provide a better understanding of the possible uses of G. lactiferum in the development of functional food.

Ceylon cinnamon (Cinnamomum zeylanicum), a native spice of Sri Lanka, is rich in bioactive compounds known for their potent antioxidant properties, which contribute to various health benefits such as anti-diabetic, anti-cancer, lipid-lowering and anti-inflammatory effects(1). However, the concentration of these bioactives can fluctuate throughout the plant’s life due to internal and external factors such as light, temperature, and stress responses. This study aimed to investigate the changes in total phenolic content (TPC), total flavonoid content (TFC), and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity at different stages of maturity (1st to 4th year), using two extraction methods: ultrasonic extraction and accelerated solvent extraction. The identification and quantification of key bioactive compounds, including cinnamaldehyde, eugenol, and cinnamic acid, were performed using high-performance liquid chromatography (HPLC). The accelerated solvent extraction proved to be more effective in extracting TPC, TFC, cinnamaldehyde, eugenol and inhibiting DPPH. The extracts obtained from the accelerated solvent extractor showed a notable decrease in TPC (from 55.89±4.28 to 14.12±0.75 mg/g gallic acid equivalent) and TFC (from 170.08±13.75 to 39.35±9.39 mg/100g quercetin equivalent) up to the 3rd year, followed by an increase in TPC (from 14.12±0.75 to 19.71±0.49 mg/g gallic acid equivalent) and TFC (from 39.35±9.39 to 68.82±9.44 mg/100g quercetin equivalent) thereafter. The highest and lowest DPPH inhibition of 85.30 ± 0.39% and 40.68 ± 1.08% was observed with the 1st year and 3rd year plants. There was no significant difference between the DPPH inhibition of the 2nd and 4th year plants (p>0.05). The highest yields of eugenol (18.2485±0.02 mg/g of dry weight) and cinnamaldehyde (22.1475±0.024 mg/g of dry weight) were observed in the 3rd-year plant extracts obtained via accelerated solvent extraction. Conversely, the highest yield of cinnamic acid (0.4161±0.00 mg/g of dry weight) was found in 4th-year plants extracted using ultrasonic extraction. A statistically significant correlation was observed between cinnamaldehyde and eugenol content (p<0.05, R²=0.992), TPC and cinnamic acid (p<0.05, R²=0.906), and TFC and cinnamic acid (p<0.05, R²=0.956) across all ages. This study offers valuable insights into the variation of essential bioactive compounds in cinnamon as the plant matures, facilitating the optimization of its applications.

FODMAPs (Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols) are indigestible, short-chain carbohydrates fermented in the large intestine, causing discomfort in patients with irritable bowel syndrome (IBS). FODMAPs, specifically fructans, galacto-oligosaccharides (GOS), lactose, fructose in excess of glucose, and polyols, are found in fruits, vegetables, grains, milk and their processed products. The aim of this project was to identify the major sources of FODMAPs in the New Zealand diet to guide research into reducing FODMAPs in those major sources. FODMAP data were collected from the New Zealand Food Composition Database(1), in-house data and published sources(2-5). NZ food consumption data were sourced from multiple published sources. Estimated potential dietary intake of FODMAPs in NZ was calculated in grams per capita per annum. Foods and beverages were ranked to ascertain major FODMAP sources within each food group. Without replicated data for individual foods, inferential statistical analysis was not possible. NZ food consumption data on a per capita per annum basis is limited, therefore consumption data were calculated based on serving size and serves per day per capita for some foods. Comprehensive FODMAP data are not available for NZ foods and beverages. In terms of FODMAP data, the New Zealand Food Composition Database(1) contains only fructose and glucose data (to calculate excess fructose) and lactose data. The main cereal and grain source of FODMAPs is wheat flour (763–831 g fructan) and the main cereal-based product sources are breads (55–1194 g fructan, up to 121 g excess fructose and 55–159 g GOS) and breakfast cereals (60–525 g fructan, up to 99 g excess fructose, up to 159 g GOS, and 2409 g lactose if consumed with cow’s milk). The main fruit source of FODMAPs is apples, providing up to 456 g excess fructose and 68–81 g sorbitol. The main vegetable sources are onion bulb (134–662 g fructan), cauliflower (131 g mannitol) and mushroom (53 g mannitol). Consumption data for garlic were unavailable. Cow’s milk is the main source of lactose (4516–5259 g), followed by ice cream (415–937 g), cheeses and butter. The main beverage sources are milk and milk-based café-style coffee (1407–4220 g lactose) and apple-based fruit juices (486–836 g excess fructose). Little data exist for sweeteners and confectionery. Honey and pear juice (containing excess fructose) are sources, as are artificial sweeteners such as erythritol, maltitol and xylitol (i.e. polyols), commonly found in chewing gum, diabetic and low-carb food products. Milk chocolate contributes to lactose consumption. More comprehensive New Zealand food consumption data (on a per capita per annum basis) are required to obtain a more accurate picture of dietary FODMAP intake. Adding oligosaccharide and polyol data to the New Zealand Food Composition Database would be beneficial to provide complete FODMAP data of New Zealand foods.