Cakes and biscuits are widely consumed foods and are important contributors of energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted the food industry to reduce energy density in cakes and biscuits mainly through sugar reformulation. However, a government led evaluation has shown that reducing only sugar has lowered energy density minimally. To assess whether total and saturated fat reformulation could be an additional and more effective mechanism for reducing product energy density we conducted a cross-sectional survey of pre-packed cakes and biscuits available in nine UK supermarkets. We collected nutrition information from product packaging. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2g/100 g (39% of the overall energy); range (1.4–35.6g/100g). The average saturated fat content in cakes was 5.9 ± 3.4g/100 g (13% of the overall energy); range (0.3–20g/100g). The average sugar content in cakes was 36.6 ± 7.6 (34% of the overall energy); range (11.3–62.0g/100g). In biscuits (n = 481) the mean total fat content was 21.8g ± 6.3g/100 g (40% of the overall energy); range (0.7–38.9g/100g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3g/100g). The average sugar content in biscuits was 30.0 ± 9.2 (23% of the overall energy); range (12.0–74.0g/100g). In both cakes and biscuits total and saturated fat, but not sugar content, was positively correlated with energy density. According to the nutrient profiling system used by the government, 57% of cakes and 75% of biscuits would receive a red (high) label for total fats; 54% of cakes and 88% of biscuits and would receive a red label for saturated fat.

Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. We observed a large variation in total and saturated fat content within each product category. This finding indicates that reformulation to reduce total and saturated fat and energy density is possible as some manufacturers are already producing cake and biscuits with a more healthful nutrient composition and lower energy density. Fat reformulation in cakes and biscuits and similar products would effectively reduce energy density and calorie intake and thereby prevent obesity. We recommend that fat reformulation should be implemented simultaneously with sugar reformulation and to be focussed where possible on saturated fat, as this will have the additional and independent beneficial effect of lowering LDL cholesterol.

Health, nutrition and/or ingredient claims are frequently used on prepacked snack products. Despite much research on consumer understanding of health and nutrition claims in general, consumers’ understanding and perception of claims on biscuits, cereal bars and savoury snack products is not well understood. While most of these products are treats, healthier alternatives are increasingly available, therefore claims could be used as a tool to encourage consumers to select healthier snack products.

To assess whether UK consumers understand and accept the use of health, nutrition and ingredient claims on snack products, three online surveys (Toluna QuickSurveys, Wilton Connecticut), were conducted on each of biscuits (n = 175 participants), cereal bars (n = 183) and savoury snacks (n = 180). Participants were aged 18–74 years. Each survey comprised of 21 questions, which included the Consumer Understanding Test (assessing the understanding of specific claims). The Kano Model assessed how consumers felt when each claim was placed on pack and assessed how consumers perceived a snack carrying such claims in comparison to the same snack without a claim. Participants were also asked to provide details of the acceptable nutrition profile of snacks with each claim (i.e. maximum kcals, fat, sugar and salt) per portion of snack.

Participants did not fully understand health or ingredient claims. In the Consumer Understanding Test, 76% of participants correctly interpreted nutrition claims, while 64% and 19% of participants correctly interpreted ingredient claims and health claims respectively. Participants were more accepting of nutrition claims than health claims, potentially due to their increased understanding and familiarity with them. Six claims on cereal bars were rated as attractive on pack including four nutrition claims, plus claims on ‘no artificial additives/preservatives’ and ‘100% natural ingredients’. None were attractive on biscuits, with ‘low sugar’ and ‘100% natural ingredients’ attractive on savoury snacks. Participants made incorrect presumptions about certain claims, e.g. perceiving low sugar products to contain artificial sweeteners or that vegan products were healthier. Older consumers were more health conscious and wanted more claims on pack.

In conclusion, consumer acceptability of claims on cereal bars, biscuits and savoury snacks varies by product and claim type. Nutrition claims are most accepted, with health claims least accepted. Acceptance of claims on biscuits was low, potentially due to the fact these products are seen as treats. Participants, overall, were cautious about the use of claims on snacks. However, responsibly used claims directed to more health-conscious consumers might encourage healthier snacking choices.

Proper dietary habits and behaviours are at the heart of maintaining an appropriate nutritional status, an adequate body mass and, as such, avoiding obesity and/ or its comorbidities. A child's diet is highly influenced by the home food environment and upbringing. The aim of the current study was to explore if and how parental feeding practices and eating behaviour are associated with child's eating behaviour and body mass index (BMI).

In 226 Belgian adolescents (10–17y, 51% girls, 10% overweight and 14% underweight) and their parents, eating behaviour was assessed through the Dutch Eating Behaviour Questionnaire. Information on the parental feeding practices was obtained through the Child Feeding Questionnaire and the Comprehensive Feeding Practices Questionnaire. BMI was calculated based on standardised measurements of body height and body weight. Linear regression results, adjusted for age, sex and socioeconomic status, are described below.

Regarding parental eating behaviour, parental external eating enhanced the child's external eating (β = 0.155,p = 0.022), parental restrained eating was associated negatively with the child's emotional (β = −0.214,p = 0.001) and external eating (β = −0.154,p = 0.022), but positively with its restrained eating (β = 0.149,p = 0.022) and BMI (β = 0.183,p = 0.005), while parental emotional eating had no influence. Concerning feeding practices, restriction of the child's access to food and food consumption monitoring, stimulated child's emotional (β = 0.174,p = 0.011; β = 0.173,p = 0.010) and restrained (β = 0.137,p = 0.041; β = 0.159,p = 0.015) eating, and showed a positive association with its BMI (β = 0.143,p = 0.033; β = 0.149,p = 0.023), while allowing the child to make own food choices reduced its external eating (β = −0.169,p = 0.012). Parental pressure to eat (mainly at mealtimes) decreased the child's restrained eating (β = −0.231,p < 0.001) and was negatively associated with its BMI (β = −0.340,p < 0.001). Moreover, child's BMI was inversely related to its external eating (β = −0.207,p = 0.002), but positively to its restrained eating (β = 0.0483,p < 0.001) and to parental healthy modelling (β = 0.192,p = 0.003), involving the child (β = 0.223,p = 0.001) and creating a favourable food environment (β = 0.162,p = 0.013).

Our results confirm the parents' crucial role in the development of their offspring's dietary habits. Mainly parental external eating, restriction and monitoring of the child's access to food have an unfavourable effect, while allowing child's own food choices and parental restrained eating seem beneficial. Rather unexpected associations between healthy food environment, modelling and child involvement with child's BMI might lie in causal dependencies. A longitudinal investigation could further elucidate the reasons for these observations. We recommend that policies and educational programmes on healthy diet and eating behaviour target not only schools and children, but also parents.

Ready meals (RMs) are a convenient meal option, and it is assumed that they can be part of a balanced diet. Research has shown that energy, fat and salt content of RMs are “nutritionally chaotic”(Celnik et al., 2012), with many meals being significantly under- or overestimated in the labelling.

However, to our knowledge, no research has analysed the nutritional content of RMs in relation to labile water-soluble vitamins undergoing food processing, such as vitamin B1 or B2. Accurate estimations of certain water-soluble vitamins is important to understand whether RMs contribute sufficient amounts of these essential vitamins to the diet to meet the nutrient requirements for those who consistently consume RMs.

The ‘sausage and mash’ range of RM is one of the most popular RMs eaten by meals-on-wheels users and purchased in supermarkets. The aim of this study is to compare process-labile vitamin content; vitamin B1 and B2, in sausage and mash RMs, and carry out price comparison between meals.

Sausage and mash RMs from five RM suppliers were analysed in duplicate. Following derivatisation of Vitamin B1, both vitamin B1 and B2 were analysed with fluorescent detection using HPLC. All food samples were tested in triplicate. Kruskal-Wallis test was carried out to compare vitamin content between RMs from different RM providers. Pearsons correlation tested relationships between meal composition and RM price.

RMs significantly differed between providers where vitamin B1(x2 = 8.073, p < 0.05) and B2(x2 = 7.964, p < 0.05) content was between 1.05–3.73mg/serving and 0.033–0.098mg/serving, respectively. The price of the RMs ranged between £2.00-£3.50. Analysis showed that cheaper meals had a higher thiamine content (r = -0.675, p < 0.001), which could be due to the presence of green peas; a source of thiamine, in one of the cheaper RMs. Results showed that the percentage(%) of meat/serving was higher in the more expensive meals (r = 0.603, p < 0.001), and the cheaper meals had a higher percentage of mashed potatoes(r = -0.837, p < 0.001).

This study shows that there are differences in vitamin B1 and B2 between RM providers. This may mean that consumers are not aware of which meals may be the most nutritionally adequate. Price of meal has an impact on composition and therefore nutrient density. Future studies should analyse other process labile essential vitamins such as vitamin C and other B-group vitamins to establish accurate estimations of water-soluble vitamin content in RMs.

Vending machines provide quick and easy access to snacks and, in general, provide few healthy options to consumers. Given this high availability of unhealthy foods in vending machines, consumers are likely to purchase and consume a less healthy option. The aim of this study was to investigate the impact of a Healthier Vending policy in all Health Service Executive (HSE) premises across the Republic of Ireland on unit sales of vending machine snacks. Under the policy, the contents of vending machines were altered so that healthier, Better Choice (BC), snacks would constitute a majority of the vending machine stock (minimum 60%) in comparison to the less healthy, Other Choice (OC), snacks. Snacks were defined as BC if they contained: ≤ 150kcals/packet, ≤ 20g/100 g total fat, ≤ 5g/100 g saturated fat, ≤ 15g/100 g sugar, and ≤ 1.5g/100 g salt/sodium. Products stocked as OC should be ≤ 250kcals/packet. BC snacks were placed in prime slots and at eye-level in order to prompt the consumer towards buying a BC snack, with OC snacks being placed to incentivise the choice of BC snacks. Consumers were also incentivised to purchase BC snacks through written cues that appear on the vending machines. Sales data was provided by vending companies for 2015 (baseline) and 2016 (year 1). Unit sales of all snack types increased between the two time points, with the exception of dried fruit and nuts. The proportion of OC products purchased relative to total unit sales decreased following the intervention, as did the proportion of gum and mints and dried fruit and nuts sales. While the proportion of BC crisps purchased relative to total unit sales increased post-intervention, an increase in the proportion of OC bars purchased relative to total unit sales was also seen. Sales of both BC and OC dried fruit/nuts relative to total unit sales decreased. Our results indicate that policies aiming to improve the nutrition environment in health care settings, through increasing the availability of healthy products in vending machines and promoting their purchase, could be an effective method of reducing the amount of unhealthy products purchased overall. These policies can alter consumers’ purchasing patterns and prompt consumers towards purchasing a healthier/unhealthier version of the same product, as seen with crisps and bars in this study.

Meat, including beef, is a rich source of minerals in the human diet(1,2). However, different thermal treatments might affect minerals concentration in beef and thus its nutritional value. The aim of the study was to determine the degree of coverage of the demand for minerals by consuming 100 g of steam-cooked and sous-vide beef. Material for the study were semimembranosus muscles (n = 12), cut into 2.5 cm thick steaks, which were subjected to steam cooking to obtain 75°C in geometric centre and sous-vide treatment at 60°C for 4 h. The content of minerals was analyzed by flame atomic absorption spectrometry method (flame:acetylene-air). Percentages of the recommended daily allowance (RDA) of Ca, Cu, Fe, Mg, Zn and the adequate intake (AI) of Mn, K, Na in 100 g of thermal processed beef were determined for adults (males and females, aged 19–50 years) and for children (aged 4–8 years) based on the Institute of Medicine, National Academies, recommendations. The concentration of Ca, Fe, Zn, and Cu was higher in steam-cooked beef, whereas Na and K in sous-vide beef. Thermal processes beef was very good source of Zn and Fe; 100 g of steam-cooked beef satisfied 119% of Zn RDA for children, 54% for males and 74% for females, whereas sous-vide beef 101%, 46% and 63%, respectively. A portion of steam-cooked beef provided 32% of Fe RDA for children, 40% for males and 18% for females, whereas sous-vide beef 21%, 26% and 11%, respectively. The steam-cooked meat was also relatively good source of Cu and provided from 12% RDA (males and females) to 25% (children), whereas sous-vide beef from 10% to 20%, respectively. Thermal processed beef was moderate source for Mg (from 4 to 13% of RDA) and K (from 7 to 9% of AI) and poor source of Ca (up to 0.5% of RDA), Mn (up to 0.3% of AI) and Na (up to 3% of AI). Daily requirements for minerals were satisfied to higher degree by a 100 g portion of steam-cooked beef, which was caused by lower cooking loss than sous-vide samples.

Mankai is a cultivated strain of Wolffia globose, an aquatic plant, one of the smallest plants on earth, belonging to the family Lemnaceae, known commonly as Duckweeds. Mankai is being considered as a high-quality substitute for animal protein, and a potential source of vitamin B12(1). In fact, it contains all 9 essential amino acids and its protein profile is extremely close to that of egg. Recently, it has been granted GRAS status, and chosen as a test food in a long-term intervention DIRECT-PLUS (ClinicalTrials.gov identifier (NCT number): NCT03020186) which aims to compare the effect of green-Mediterranean diet (composed with polyphenol enriched food including Mankai) + physical activity (PA) vs. Mediterranen diet + PA vs in 300 volunteers suffering from cardiometabolic disease. Mankai is also rich in iron and has been shown in humans to maintain Iron-Homeostasis and to reverse Anemia in Rats(2). However, molecular characterization of phenolic composition of Mankai plant has not previously been reported. Our initial measurements of total phenolic content determined by Folin-Ciocalteu assay classifies Mankai amongst the foods highest in polyphenols content (8606.7 mg/kg)(3). This poster presents the characterization of Mankai polyphenols according to Vrhovsek et al. 2012 [4] using UHPLC-ESI-MS/MS system, identifying 26 different polyphenols. One of the main advantages of Mankai is its hydroponic cultivation that optimizes yield throughout the year. Light source, water and mineral management can influence the composition of phenolic content. We quantified Mankai polyphenols in 30 different plant batches and 52 different treatments to assess how quality of light may play a major role in the accumulation of secondary plant compounds. Notably, led light seems to enhance the glycated form of luteolin and quercetin compared to sunlight and the aglycone form of luteolin and quercetin are higher in sunlight treatment. The present analysis confirms the high polyphenol status of Mankai, profiles its major polyphenol components and provides new information on how production process in terms of light quality determines polyphenol content.

Previous reports have shown that people perceive lack of cooking skills as a barrier to adopting a plant-based diet (Reipurth et al., 2018; Klöckner, 2017; Haverstock and Forgays, 2012; Pohjolainen, Vinnari, and Jokinen, 2015; Mullee et al., 2017). Cooking skills have been defined as “a set of mechanical or physical skills used in meal preparation” by Ternier (2010), whereas some perceive them as more complex and abstract, involving ideas, knowledge, and planning skills (Short, 2003; Caraher, 1999). This mixed-method study was conducted with the aim of investigating the impact of cooking skills as a barrier, and which effect applied cooking skills have on consumers adopting and sustaining a plant-based diet. This was done by looking at people who had gained plant-based cooking skills by receiving a product that educated them in plant-based foods and delivered recipes and ingredients, with which the recipients cooked plant-based meals. The mixed-method study was comprised of a qualitative part (two focus group interviews with 10 participants) and a quantitative part (an online survey of 303 respondents).

The survey respondents were segmented based on their change in dietary habits after receiving the products, which was measured by their recalled change in intake of meat, fish, dairy, eggs, and plant-based foods. Four segments were identified; “Same All”, “Lower Omni Higher Plant”, “Lower Meat Higher Plant”, and “Lower Meat”. Clusters were profiled applying logistic regression models with cluster membership as the dependent variable, whereas the independent variables were the 12 attitudes towards consumption of plant-based diets, and the reasons for buying the product (also referred to as motivations), respectively.

The results from the qualitative study showed that the participants experienced minor changes while receiving the product, but lacked the menu planning skills, convenience, and habits necessary to maintain their plant-based diets after-wards. The results from the quantitative study suggested that changes towards plant-based consumption are affected by ethical factors, health, and sensory characteristics. A main finding of the quantitative survey was that it demonstrated how applying new cooking skills and experience with plant-based meals increase consumers’ intake of plant-based food and decrease their intake of animal products. This effect was greatest while receiving the product, although still evident up to six months after. The findings from the study concur with and add more depth to the findings from preceding literature on the subject and can be used to inform and inspire research towards promoting plant-based diets.

There has been a global increase in gluten-free foods market and perceived health benefits are portrayed in the media. UK legislation requires wheat flour to be fortified with calcium, this is not the case for gluten-free (GF) flours. Calcium intake has been reported to be low in those consuming a GF diet. The only treatment for people with coeliac disease is a GF diet and they have a greater risk of osteoporosis. There is variable access to GF foods on prescription for this patient population in the UK. The study aimed to compare the nutrient profile of commercially available and prescribable GF breads and flour mixes.

Nutrient data were collated from the nutritional information and ingredients lists from manufacturers and online stores; 122 GF breads and 17 GF flour mixes. White GF breads (n = 52), GF brown and multi-seeded GF breads (n = 70). Data collated from 17 GF flour mixes (12 white and 5 brown/wholemeal). Nutrient data from the nutritional information and ingredients lists were collated. Data is presented as mean ± standard deviation.

The energy and macronutrient composition of commercially available (CA) compared with prescribable (P) white GF breads was similar. Fifty-three percent of prescribable GF white breads were fortified with calcium (8 out of15), whereas only 16 % of CA (6 out of 37). Calcium content were similar in fortified GF white breads (CA: 178 ± 91mg/100 g and P:181 ± 142mg/100 g; NS). Only 4 of the 12 white flour mixes, for bread making, were fortified with calcium. Commercially available brown and multi-seeded breads had significantly less saturated fat and sugar compared with prescribable (saturated fat: CA: 0.6 ± 0.3g/100 g and P: 0.9 ± 0.4g/100 g, p = 0.02; sugar: CA: 2.2 ± 2.3g/100 g and P: 3.8 ± 1.8g/100 g, p = 0.01). Sixty-seven percent of prescribable brown and multi-seeded breads were fortified with calcium (10 out of15), whereas only 13% of CA (7 out of 55) and calcium values were similar in those fortified (CA: 215 ± 178mg/100 g and P: 194 ± 136mg/100 g; NS).

This study highlights an inadequate proportion of commercially available GF breads fortified with calcium. There is a need for more GF breads to have their calcium content presented within the nutritional information on the food labels to enable people following a gluten free diet to make informed decisions. We recommend mandatory calcium fortification of GF flours to improve calcium intake in a population with an increased risk of fractures.

Health care professionals often ask their patients questions about their water intake, or water drinking frequency. The aim of the present analysis was to compare 3 questions (prospective 7-day fluid record, an open question (OQ) and a frequency question (FQ)) used to record the volumes of water drank.

8159 participants (18–65 years) from Argentina, Brazil, China, Indonesia, Mexico and Uruguay completed a validated 7-day fluid intake record. For each drinking event, the volume consumed was recorded. On day 8, participants answered the following questions: “On average, what is your daily intake of water? (Tap water, bottled still and/or sparkling water)” and “How often do you consume drinking water (tap water, bottled still and sparking water): at least once a day or several times a day?”.

When asked about the amount of water consumed, 63–76% of participants in all countries, except for Uruguay and Indonesia, estimated their water intake to be 1–2L to 2–3 L/day, 75–88% of participants reported drinking less than 1L of water/day in the record. In Uruguay, 74% of participants reported in the OQ drinking less than 0.4 L/day and 8% drinking 2–3 L/day, while the 7-day record showed that 56% drank less than 0.4 L/day, 2% drank 2–3 L/day and 32% drank 0.4 L/day. In Indonesia, 17% of participants didn't know how much they drank when asked the OQ. Moreover, 7% estimated drinking ≥ 3 L/day when asked the OQ while only 21% recorded this amount. When comparing water intake reported through the FQ and the 7-day record, 34–75% of participants accurately reported drinking water at least once a day. Nevertheless, in Indonesia, where the mean water intake was high (2.16 L/day), only 1% of participants reported drinking water at least once a day but actually drank water less frequently. In the other countries, where the mean water intake was lower (0.49–0.76L/day in Uruguay and Brazil respectively), 20–42% of participants reported drinking water at least once a day but actually drank water less frequently.

Despite recently recording their water intake for 7 days, it was still difficult for adults to estimate how much and how often they drank when asked a single question. These results suggest a lack of awareness in adults of frequency and volume of water intake and illustrate the need for quick, valid methods that health care professionals can use to assess water intake.

Overweight/obesity (owob) causes low-grad systemic inflammation and thereby an up-regulation of hepcidin and a reduction in fractional iron absorption (FIA) even with low iron stores. Pregnancy increases iron needs because of the expansion of maternal blood volume and fetal needs. It is unclear to what extent owob pregnancy influences FIA, iron supply of the fetus and risk of iron deficiency. Therefore, the main aim of this study was to determine the effect of maternal owob on iron absorption during pregnancy and on the iron transfer to the fetus. Secondary objectives were to investigate the development of hepcidin, plasma ferritin and inflammatory markers over the course of pregnancy dependent on weight status. In this multicenter case-control study we included 44 normal weight (nw) and 36 owob women around pregnancy week (PW) 12. We administered 57Fe or 58Fe labeled FeSO4 to women during the 2nd and 3rd trimester of pregnancy. We measured FIA determining erythrocyte incorporation of iron stable isotopes 14 days after administration. From PW 12 until PW 36 iron-, inflammation and hepcidin were monitored. Iron transfer to the fetus was determined as iron stable isotope concentration in cord blood. Sample analysis is currently ongoing, all results will be available in October. Subject characteristics in PW 12 for the nw (n = 26) and owob (n = 10) were: mean BMI: 21.4 ± 2.2 and 36.7 ± 6.8 kg/m2, mean hemoglobin: 12.4 ± 1.2 and 12.4 ± 0.9 g/dL and median plasma ferritin: 41.3 (29.6–83.6) and 61.6 (24.3–119.0) μg/L. Preliminary results indicate FIA increased by 2.4 fold in the nw and by 1.3 fold in the owob women between the 2nd and the 3rd trimester of pregnancy. Iron stores decreased in both groups over the course of pregnancy. Hepcidin was still significantly higher in the owob women in the 3rd trimester. Inflammation tended to be higher in owob women throughout pregnancy. Iron isotopes were highly detectable in cord blood. The 58Fe:57Fe-ratio determined in cord blood corresponded to the 58Fe:57Fe-ratio determined in the mother in the 3rd trimester. Thus, in owob women, the increase in FIA throughout pregnancy to support iron needs of mother and fetus is blunted compared to nw women. This is consistent with elevated hepcidin in the 3rd trimester and higher inflammation throughout pregnancy. Thus, even though iron demands are strongly increased, owob may prohibit an adequate iron supply to the expecting mother and the fetus due to persistent subclinical inflammation.

The flavonoid curcumin is believed to be responsible for the purported health benefits of turmeric. Like other flavonoids, curcumin affects several systemic and central processes involved in neurocognitive aging. We have previously shown that one month administration of a highly bioavailable curcumin extract (Longvida™) improved working memory and reduced fatigue and workload stress in an older, cognitively intact cohort(1). This study focused on the effects of the same extract, focusing on memory tasks subserved by the hippocampus, one of two areas of the adult brain believed to be capable of adult neurogenesis.

Eighty healthy older participants (aged 50–80 years, mean = 68.1, ± SD 6.34) took part in this double-blind, placebo-controlled, parallel-groups trial. Volunteers were randomised to receive administration of 400 mg daily Longvida™ (containing 80 mg curcumin) or a matching placebo. Assessment took place at baseline and 4 and 12 weeks thereafter. Outcomes included two tasks evaluating memory processes relevant to hippocampal function. These were i) a human analogue of the widely used rodent Morris Water Maze - the virtual Morris Water Maze (vMWM) and ii) a Mnemonic Similarity task evaluating pattern separation. Measures of mood, cardiovascular function and other blood biomarkers were collected, and a subset of the cohort underwent neuroimaging using functional magnetic resonance imaging.

Compared with placebo, there were a number of improvements in the curcumin group. The curcumin group had significantly better performance at 12 weeks on the virtual Morris Water Maze (p = .019). Curcumin was also associated with better performance on a pattern separation task (p = .025). Curcumin was also associated with number of significantly benefits to mood, including, from the Profile of Mood States (POMS), including, at 28 days only, total mood disturbance (p = .006), tension-anxiety (p = .028), confusion-bewilderment (p = .019), anger-Hostility (p = .009). There were also significant benefits to the POMS fatigue scores at both assessments (p ≤ .011). There were no group differences in biomarker levels.

These results confirm that Longvida™ curcumin improves aspects of mood and working memory in a healthy older cohort. The pattern of results is consistent with improvements in hippocampal function and may hold promise for alleviating cognitive decline in populations at risk of pathological cognitive decline.

The World Health Organisation (2016) recommends exclusive breastfeeding up to 6 months of age and the introduction of complementary foods at around 6 months. International literature suggests that although knowledge of the guidelines is high, only a minority of parents wait until 6 months to wean and sub-optimal weaning practices are common. The aim of this study was to assess breastfeeding and weaning practices and to evaluate the effect of socio-economic determinants on such behaviours in a Mediterranean setting.

A cross-sectional study design was used. One-time short interviews with 250 consenting mothers having 8 month old infants were conducted using a structured questionnaire. Mothers attending all the well baby clinics in the primary health care centres of the Maltese Islands for a period of two months were included in the study. The questionnaire included socio-economic and demographic data, details on the initiation and duration of breastfeeding, weaning practices and a short assessment of the infant's usual diet at 8 months.

Mothers between 25–34 years old (26%) and mothers with a high level of education (25%) were more likely to breastfeed only during the first 8 months of life without using any other type of milk, compared to younger (6.5%) or older (21%) mothers, and to mothers with a lower level of education (16%). The level of education was also positively associated with the continuation of breastfeeding, with the mean duration of breastfeeding for higher educated mothers being 4 months compared to 2.6 months in less educated mothers. Mothers with a lower level of education and mothers who are house-wives are more likely to give their infants only ready-made foods however associations were in this case borderline significant. On the other hand, appropriateness of weaning age was not associated with any socio-economic factors.

The length of breastfeeding and the introduction of complementary foods varied widely between mothers. Compliance with infant feeding guidelines was poor. The mother's age, level of education and employment status all have an impact on breastfeeding and weaning practices. The provision of professional advice and a supportive environment for mothers, together with interventions for increasing awareness may promote maternal adherence to WHO guideline.