Clare B. O’Donovan
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View article: Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review
Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review Open
Poor diet is responsible for a quarter of European non-communicable disease (NCD)-related deaths. The reformulation of sugar, salt, and saturated fat in processed packaged foods offers an opportunity to reduce consumption of nutrients of c…
View article: Malnutrition and disease related malnutrition - A review of Food for Special Medical Purposes notified to the Food Safety Authority of Ireland
Malnutrition and disease related malnutrition - A review of Food for Special Medical Purposes notified to the Food Safety Authority of Ireland Open
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View article: Do they do what they say on the tin? A comparison of labelled vs measured zinc and selenium levels in food supplements
Do they do what they say on the tin? A comparison of labelled vs measured zinc and selenium levels in food supplements Open
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View article: Sodium snackdown: Comparing branded vs. private label savoury snacks from 2008 and 2021 against the WHO sodium global benchmarks
Sodium snackdown: Comparing branded vs. private label savoury snacks from 2008 and 2021 against the WHO sodium global benchmarks Open
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View article: Obesity in Adults: A 2022 Adapted Clinical Practice Guideline for Ireland
Obesity in Adults: A 2022 Adapted Clinical Practice Guideline for Ireland Open
Background: This Clinical Practice Guideline (CPG) for the management of obesity in adults in Ireland, adapted from the Canadian CPG, defines obesity as a complex chronic disease characterised by excess or dysfunctional adiposity that impa…
View article: Personalized Nutrition Advice Reduces Intake of Discretionary Foods and Beverages: Findings From the Food4Me Randomized Controlled Trial
Personalized Nutrition Advice Reduces Intake of Discretionary Foods and Beverages: Findings From the Food4Me Randomized Controlled Trial Open
© 2021 American Society for Nutrition. Published by Elsevier Inc. This is an open access article distributed under the Creative Commons Attribution License, https://creativecommons.org/licenses/by-nc-nd/4.0/
View article: What's on the menu – a review of notified ‘Foods for Special Medical Purposes’ products on the Irish market
What's on the menu – a review of notified ‘Foods for Special Medical Purposes’ products on the Irish market Open
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View article: How salty is your sambo? – a pilot study to assess the feasibility of collecting out-of-home sources of salt in Ireland
How salty is your sambo? – a pilot study to assess the feasibility of collecting out-of-home sources of salt in Ireland Open
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View article: Exploring best approaches for presenting dietary advice on food portion sizes for 1–5-year-old children in Ireland
Exploring best approaches for presenting dietary advice on food portion sizes for 1–5-year-old children in Ireland Open
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View article: Characteristics of participants who benefit most from personalised nutrition: findings from the pan-European Food4Me randomised controlled trial
Characteristics of participants who benefit most from personalised nutrition: findings from the pan-European Food4Me randomised controlled trial Open
Little is known about who would benefit from Internet-based personalised nutrition (PN) interventions. This study aimed to evaluate the characteristics of participants who achieved greatest improvements (i.e. benefit) in diet, adiposity an…
View article: How achievable are free sugar recommendations in healthy dietary patterns for 1–5 year olds in Ireland?
How achievable are free sugar recommendations in healthy dietary patterns for 1–5 year olds in Ireland? Open
The World Health Organisation (WHO) strongly recommends reducing free sugar intake to < 10% energy, and suggests a further conditional reduction to < 5% energy. This study aims to assess how achievable these free sugar intake recommendatio…
View article: Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry
Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry Open
Breakfast cereals are widely consumed in Ireland with over 80% of adults choosing ready-to-eat cereals or porridge. In terms of healthy eating, breakfast cereals are considered a nutritious choice and are not expected to contribute signifi…
View article: Exploring foods that can make protein claims in terms of best choices from food groups
Exploring foods that can make protein claims in terms of best choices from food groups Open
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View article: True or false – the Irish consumer's attitude to nutrition and health claims
True or false – the Irish consumer's attitude to nutrition and health claims Open
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View article: Clustering of adherence to personalised dietary recommendations and changes in healthy eating index within the Food4Me study – CORRIGENDUM
Clustering of adherence to personalised dietary recommendations and changes in healthy eating index within the Food4Me study – CORRIGENDUM Open
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View article: Association between Diet-Quality Scores, Adiposity, Total Cholesterol and Markers of Nutritional Status in European Adults: Findings from the Food4Me Study
Association between Diet-Quality Scores, Adiposity, Total Cholesterol and Markers of Nutritional Status in European Adults: Findings from the Food4Me Study Open
Diet-quality scores (DQS), which are developed across the globe, are used to define adherence to specific eating patterns and have been associated with risk of coronary heart disease and type-II diabetes. We explored the association betwee…
View article: Are baby foods as innocent as they may look?
Are baby foods as innocent as they may look? Open
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View article: When less is more: maximum safe levels for vitamins and minerals in food supplements across the EU
When less is more: maximum safe levels for vitamins and minerals in food supplements across the EU Open
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View article: Toddler foods on the Irish market – snack attack!
Toddler foods on the Irish market – snack attack! Open
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View article: Challenges to accurate food allergen labelling in food service outlets
Challenges to accurate food allergen labelling in food service outlets Open
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View article: Metabotyping for the development of tailored dietary advice solutions in a European population: the Food4Me study
Metabotyping for the development of tailored dietary advice solutions in a European population: the Food4Me study Open
Traditionally, personalised nutrition was delivered at an individual level. However, the concept of delivering tailored dietary advice at a group level through the identification of metabotypes or groups of metabolically similar individual…
View article: Mediterranean Diet Adherence and Genetic Background Roles within a Web-Based Nutritional Intervention: The Food4Me Study
Mediterranean Diet Adherence and Genetic Background Roles within a Web-Based Nutritional Intervention: The Food4Me Study Open
Mediterranean Diet (MedDiet) adherence has been proven to produce numerous health benefits. In addition, nutrigenetic studies have explained some individual variations in the response to specific dietary patterns. The present research aime…
View article: Within‐person reproducibility and sensitivity to dietary change of C15:0 and C17:0 levels in dried blood spots: Data from the European Food4Me Study
Within‐person reproducibility and sensitivity to dietary change of C15:0 and C17:0 levels in dried blood spots: Data from the European Food4Me Study Open
Scope Previous work highlighted the potential of odd‐chain length saturated fatty acids as potential markers of dairy intake. The aim of this study was to assess the reproducibility of these biomarkers and their sensitivity to changes in d…
View article: Choosing a healthy breakfast cereal – granola takes the biscuit
Choosing a healthy breakfast cereal – granola takes the biscuit Open
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View article: Is it yoghurt or is it a dessert?
Is it yoghurt or is it a dessert? Open
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View article: #UCDFOOD: A sustainable university-wide healthy eating intervention
#UCDFOOD: A sustainable university-wide healthy eating intervention Open
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View article: Phenotypic factors influencing the variation in response of circulating cholesterol level to personalised dietary advice in the Food4Me study
Phenotypic factors influencing the variation in response of circulating cholesterol level to personalised dietary advice in the Food4Me study Open
Individual response to dietary interventions can be highly variable. The phenotypic characteristics of those who will respond positively to personalised dietary advice are largely unknown. The objective of this study was to compare the phe…