The Nutrition Society Satellite Symposium, Nutrition Congress: workplace diet and health.

The workplace is a key environmental determinant of health and well-being. Food choices can be influenced by several workplace-related factors including, but not limited to, working hours, the workplace food environment, job roles and workplace culture. Therefore, the workplace is increasingly viewed as an important place for public health nutrition interventions.

Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based Foods.

Perhaps the most important challenge currently facing agrifood is how to ensure a more sustainable food system by changing the way we eat. Fermentation of fungi to produce mycoprotein can address this imperative by utilizing an age-old technology and a largely untapped natural resource. In this review, we look at the origins of mycoprotein, fermentation at scale, and downstream applications of mycoprotein as food.

Apolipoprotein E controls Dectin-1-dependent development of monocyte-derived alveolar macrophages upon pulmonary β-glucan-induced inflammatory adaptation.

The lung is constantly exposed to the outside world and optimal adaptation of immune responses is crucial for efficient pathogen clearance. However, mechanisms that lead to lung-associated macrophages' functional and developmental adaptation remain elusive. To reveal such mechanisms, we developed a reductionist model of environmental intranasal β-glucan exposure, allowing for the detailed interrogation of molecular mechanisms of pulmonary macrophage adaptation.

What Technological and Economic Elements Must be Addressed to Support the Affordability, Accessibility, and Desirability of Alternative Proteins in LMIC?

Populations in low- and middle-income countries (LMIC) typically consume less than the recommended daily amount of protein. Alternative protein (AP) sources could help combat malnutrition, but this requires careful consideration of elements needed to further establish AP products in LMIC. Key considerations include technological, nutritional, safety, social, and economic challenges.

A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: A randomised controlled trial.

Background: Substituting dietary meat and fish for mycoprotein, a fungal-derived food source rich in protein and fibre, decreases circulating cholesterol concentrations in laboratory-controlled studies. However, whether these findings can be translated to a home-based setting, and to decrease cholesterol concentrations in overweight and hypercholesterolemic individuals, remains to be established.

Objective: We investigated whether a remotely-delivered, home-based dietary intervention of mycoprotein-containing food products would affect various circulating cholesterol moieties and other markers of cardio-metabolic health in overweight (BMI >27.