This episode we speak with Kalliopi Gkouskou and Aristides Eliopoulos from the Department of Biology, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.  They published, with co-authors, Maria Grammatikopoulou, Ioannis Vlastos, and Despina Sanoudou, a review focused on published evidence linking genetic variants to the responses associated with some of the most popular dietary supplements. I look forward to having you listen in to our discussion.

This episode we speak with Lesley Andrade from the School of Public Health and Health Systems at the University of Waterloo in Canada.  She published along with her co-authors, Kirsten Lee, Allison Sylvetsky, and Sharon Kirkpatrick a rapid review on Low-calorie sweeteners and human health. We will be able to dive deeper into why this was the situation and what motivated them to work this portion of our contemporary dietary patterns. I look forward to having you listen in to our discussion.

This episode we speak with Chessa Lutter from RTI International and Laurence Grummer-Strawn from the World Health Organization Department of Food Safety and Nutrition about their paper in the August 2021 issue of Nutrition Reviews. Their paper is review about the complementary feeding with infants and young children 6 to 23 months of age. Their review identified 12 topics relevant for updating global guidance on complementary feeding which are clearly presented in the article. Join us in this conversation.

This episode we speak with Selina Cox and Kevin Whelan from the Department of Nutritional Sciences at King's College London about their paper in the June 2021 issue of Nutrition Reviews. Their paper is review on the role of food additive emulsifiers and critical assessment of the current estimations of exposure to emulsifiers. Join us for this conversation.

This episode we speak with Bo Ekstrand from Chalmers University of Technology about their paper in the June 2021 issue of Nutrition Reviews. This narrative review provides an overview of the role of diet in 5 key areas of brain function related to mental health and performance, including: (1) brain development, (2) signaling networks and neurotransmitters in the brain, (3) cognition and memory, (4) the balance between protein formation and degradation, and (5) deteriorative effects due to chronic inflammatory processes. Join us for this conversation.

This episode we speak with Anne Lehner and Dr. Nicole Bender about their paper in the May 2021 issue of Nutrition Reviews. Their paper was a systematic review and meta-analysis on the impact of omega-3 fatty acid DHA and EPA supplementation in pregnant or breast-feeding women on cognitive performance of children. Join us for this conversation.

This month we go to The Netherlands and speak with Anouk Willems from the Groningen Institute for Evolutionary Life Sciences (GELIFES) – Neurobiology, University of Groningen and the Van Hall Larenstein University of Applied Sciences, Applied Research Centre Food & Dairy, Leeuwarden and Dr. Gertjan van Dijk who is also form the University of Groningen to discuss their paper on the Effects of macronutrient intake in obesity: a meta-analysis of low-carbohydrate and low-fat diets on markers of the metabolic syndrome which was written in collaboration with their colleagues Martina Sura–de Jong, André van Beek, and Esther Nederhof.

This episode provides the backstory for the development of the Comprehensive Nutrition Gap Analysis (CONGA) developed by the Global Alliance for Improved Nutrition (GAIN) and UNICEF to better measure the number of children who are not meeting their nutritional needs.  The development and use of CONGA are presented in a special supplement issue of Nutrition Reviews.    Dr. Ty Beal from GAIN provides important insight on why this line of research was pursued and its implications as it relates to specific nutrients and also the income gap that is associated with the nutrition gap.

This episode is our first to highlight a Nutrition Review’s supplement.  Dr. Teruo Miyazawa was the special guest editor for the proceeding of the 8th International Conference on Nutrition and Aging. Dr. Miyazawa is a Professor at Tohoku University and he provides how advances in nutritional sciences are helping extend healthy lifespans.  The conference supported by ILSI Japan also provides important insight on why Japan is the country with the greatest life expectancy in the world.

This month we have the pleasure of speaking with Drs. Conrad Zach from William and Mary and Dr. Nicole Blackstone from Tufts University about how food waste effects not only the environment but also nutritional status and food security. Their insightful review provides not only evidence for people to reduce food waste but also in the podcast they provide practical examples for how to do it.