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Julie A. Lovegrove
University of Reading
420Publications
42H-index
5,724Citations
Publications 420
Newest
#1Shelini Surendran (University of Reading)H-Index: 1
#2Ramamoorthy Jayashri (ICMR: Indian Council of Medical Research)H-Index: 2
Last.Viswanathan Mohan (ICMR: Indian Council of Medical Research)H-Index: 74
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Background Low vitamin B12 concentrations have been associated with major clinical outcomes, including adiposity, in Indian populations. The Fat mass and obesity-associated gene (FTO) is an established obesity-susceptibility locus; however, it remains unknown whether it influences vitamin B12 status. Hence, we investigated the association of two previously studied FTO polymorphisms with vitamin B12 concentrations and metabolic disease-related outcomes and examined whether these associations were...
#2Michelle WeechH-Index: 5
Last.Julie A. LovegroveH-Index: 42
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Apolipoprotein (APO) E (e) genotype is considered to play an important role in lipid responses to dietary fat manipulation but the impact on novel cardiometabolic risk markers is unclear. To address this knowledge gap, we investigated the relationship between the APOE genotype and cardiometabolic risk markers in response to acute and chronic dietary fat intakes. Associations with fasting (baseline) outcome measures (n = 218) were determined using data from the chronic DIVAS (n = 191/195 adults a...
#1C. GirominiH-Index: 5
#2Julie A. LovegroveH-Index: 42
Last.A. BaldiH-Index: 19
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ABSTRACT Over the past decades, several studies investigated the health-promoting functions of milk peptides. However, to date many hurdles still exist regarding the widespread use of milk-derived bioactive peptides, as they may be degraded during gastrointestinal digestion. Thus, the aim of our study was to in vitro digest intact whey protein isolate (WPI) and casein proteins (CNP), mimicking in vivo digestion, to investigate their bioactive effects and to identify the potential peptides involv...
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The food industry faces the difficult challenge of reformulating many of their products to meet increasingly stringent targets to reduce energy density by adjusting fat and sugar levels. However, reducing fat in products raises multiple risks for consumer satisfaction because of the consequent effects on both the multimodal sensory experience of the product and the extent to which satiety post-ingestion meets expected satiety. Recognising that this complex problem requires an inter-disciplinary ...
#1Michèle Jeanne Sadler (AU: Ashford University)H-Index: 7
#2Sigrid GibsonH-Index: 15
Last.Jennette HiggsH-Index: 1
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AbstractA scientific workshop held in the UK explored the potential contribution of traditional dried fruits to public health, identified gaps in the evidence and addressed priorities for research. Presentations considered the categorisation and composition of dried fruits; dried fruit and gastrointestinal health; the polyphenol content of dried fruits and their potential contribution to health; dried fruit and appetite in relation to the psychology of snacking and obesity; dried fruit and denta...
#1Carlos Celis-Morales (Glas.: University of Glasgow)H-Index: 19
#2Katherine M. Livingstone (Newcastle University)H-Index: 16
Last.Christian A. Drevon (University of Oslo)H-Index: 63
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Introduction This study tested the hypothesis that providing personalized nutritional advice and feedback more frequently would promote larger, more appropriate, and sustained changes in dietary behavior as well as greater reduction in adiposity. Study design A 6-month RCT (Food4Me) was conducted in seven European countries between 2012 and 2013. Setting/participants A total of 1,125 participants were randomized to Lower- ( n =562) or Higher- ( n =563) Frequency Feedback groups. Intervention Par...
#2Rosalind FallaizeH-Index: 14
Last.Julie A. LovegroveH-Index: 42
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The internet has considerable potential to improve health-related food choice at low-cost. Online solutions in this field can be deployed quickly and at very low cost, especially if they are not dependent on bespoke devices or offline processes such as the provision and analysis of biological samples. One key challenge is the automated delivery of personalised dietary advice in a replicable, scalable and inexpensive way, using valid nutrition assessment methods and effective recommendations. We ...
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