The health and nutrition landscape is evolving rapidly, driven by scientific advances and changing consumer expectations.  In collaboration with KHNI’s extensive network of scientific experts, we identified five health and nutrition megatrends that are reshaping the food and beverage industry.  These trends are influencing innovation in product design, formulation, and reformulation as companies respond to the shifting needs and priorities of consumers.

Understanding these developments is essential for driving innovation and staying aligned with market demands.

To explore some of the most pressing topics, the KHNI’s upcoming webinar will focus on three transformative trends:

1. Food for Health and Longevity
2. Regulations and Reformulation
3. Emerging and New Technologies

Join us on April 30, 2025, for an in-depth discussion of these important themes.  The session will provide insights to help shape the future of food and nutrition while supporting you in navigating evolving consumer expectations, scientific developments, and regulatory landscapes.

Register now to be part of this insightful event and drive the next wave of innovation in health and nutrition.

A wide range of study designs are used in nutrition research, and no single study design can answer every question ².  Understanding the purpose, strengths, and limitations of each approach helps distinguish between stronger and weaker evidence, so the hierarchy of research methods is key to evaluating the quality of evidence.

This article outlines the key study designs used in nutrition research, the types of questions they are best suited to answer, and the strengths and limitations that guide how their findings should be interpreted, based on several resources ^1-5.

Visualising study designs as a pyramid (Figure 1) highlights how evidence strength varies.  Studies at the lower levels of the pyramid tend to offer limited, less practical insights, while those at the top delivering stronger evidence with greater relevance to real world nutrition choices ^3,4.

Figure 1.  The hierarchy of evidence ranks different types of research according to the strength of the conclusions ³.  (Licensed under CC BY 4.0)

Systematic reviews and meta analyses sit at the top of this hierarchy because they provide data across multiple studies to provide more comprehensive conclusions.  Randomised controlled trials and prospective cohort studies typically provide the most robust evidence when examining relationships between dietary exposures and health outcomes.  However, the rapid growth of the field — and the diversity of methods used — can make it challenging for practitioners and consumers to interpret findings and translate them into practice.

Foundational Research: Non-Human Studies

Foundational research — including in vitro studies in cells or tissues and in vivo studies in animal models — plays a critical role in uncovering the biological mechanisms that underpin how nutrients, ingredients, and other food components behave in controlled settings.  These early stage studies provide directional evidence that helps shape hypotheses and supports the rationale for human research.

It is important to note that isolated cells and tissues and animals do not replicate the complexity of human physiology.  Differences in metabolism, exposure levels, and biological responses mean that findings cannot be directly translated to human outcomes.  For instance, a compound that influences cellular metabolism in vitro, for example, may behave very differently within the interconnected systems of the human body.

However, the value of foundational research becomes clear when it is integrated with human data.  For example, while observational research links smoking with cancer, cell studies identify the carcinogenic compounds responsible.  So, when mechanistic evidence aligns with human outcomes, confidence in the overall conclusion(s) is strengthened.

Observational Studies

These studies track large groups of people over time, in real-world settings, to understand how lifestyle behaviours — including dietary patterns — relate to health outcomes.  These studies identify population level patterns and provide potential associations that may warrant further investigation in more controlled study designs.  Observational studies cannot determine cause and effect relationships and, hence, the impact of a single dietary or lifestyle factor.

Common observational designs include prospective cohort studies, case–control studies, and cross sectional studies, each offering different strengths for understanding how diet and lifestyle influence long term health.

Case Control Studies

Case control studies compare people who already have a specific health condition (the cases) with similar individuals who do not (the controls).  Researchers then look back in time to assess whether past exposures — such as dietary habits — differ between the two groups.  For example, comparing fruit and vegetable intake in people with and without heart disease may help identify potential associations with disease risk.

These studies are relatively quick and cost effective, making them especially useful for investigating rare conditions or outcomes that would be difficult to study prospectively.  They can also examine multiple potential risk factors at once and often serve as an important first step in identifying associations that warrant further research.

However, case control studies face several methodological challenges.  Because exposure information is collected retrospectively, they are highly susceptible to recall bias — particularly when individuals with a disease remember past behaviours differently from those without it.  Selection bias, confounding, and reverse causation can also limit the strength of conclusions.  For instance, if higher consumption of non sugar sweeteners is observed among people with obesity, it may reflect dietary changes made after weight gain rather than a causal effect of sweeteners.

Cohort Studies

Cohort studies are observational studies that are either prospective or retrospective, depending on when the data were collected.  In a prospective cohort, participants complete questionnaires and undergo measurements at the start of the study.  On the other hand, with retrospective cohort studies, researchers “look back” to analyse the relationship.

Prospective cohort studies follow large groups of people in real world conditions over many years — sometimes decades — to explore how dietary and lifestyle exposures relate to the development of diseases.  Participants provide information at baseline and at regular intervals on factors such as diet, physical activity, and health status.  Dietary intake is usually self reported, which introduces challenges such as misreporting, difficulty estimating portion sizes, and changes in behaviour over time.

By tracking outcomes over time, researchers can examine patterns and test hypotheses.  Collectively, prospective cohort studies have shaped much of our understanding of how diet and lifestyle influence chronic disease risk, such as cardiovascular disease or osteoporosis.  However, their long duration means they are time and resource intensive.  As with all observational research, these studies can identify associations but cannot establish cause and effect relationships.

Cross Sectional Studies

This type of research provides a snapshot of health behaviours, exposures, and outcomes in a population at a single point in time.  They are typically conducted through surveys or brief assessments that collect information on both potential risk factors and health indicators simultaneously.

However, cross sectional research has important limitations.  Because exposure and outcome are measured at the same moment, it is not possible to determine which came first.  This raises the issue of reverse causality — for example, whether a dietary behaviour contributes to a health outcome or whether the health outcome influences how participants report their diet.  Cross sectional studies can also be affected by selection bias and recall bias, particularly when participants’ awareness of their health status shapes how they report past behaviours.

Despite these constraints, cross sectional studies are cost effective, relatively quick to conduct, and useful for estimating the prevalence of dietary habits, lifestyle behaviours, or health conditions in a population.  They can also highlight potential associations worth exploring in more rigorous study designs.  A typical cross sectional study might compare dietary patterns across countries to explore whether differences in diet align with variations in cardiovascular disease prevalence.

Randomised Controlled Trials (RCTs)

Randomised controlled trials (RCTs) are considered the gold standard for determining cause and effect relationships ^1,2,5.  Participants are recruited and randomly assigned to a control (placebo) group or an intervention group, ensuring the groups are comparable at baseline.  For example, in an RCT examining the Mediterranean diet and cardiovascular risk, the control group might follow a standard low fat diet while the intervention group adopts a Mediterranean pattern ³.  After a defined study period, researchers compare outcomes such as heart attacks or strokes between groups. Because randomisation minimises confounding factors, differences in outcomes can be attributed to the intervention itself.  This is why RCTs provide the strongest evidence for causation rather than correlation. When conducted as double blind trials, neither participants nor researchers know who receives the treatment, further reducing bias and mitigating placebo effects.

Despite their strengths, RCTs come with practical and ethical constraints.  They are expensive, often involve small sample sizes, and may struggle with long term adherence, especially when testing complex dietary patterns.  Ethical considerations limit the ability to test harmful exposures or withhold beneficial treatments.

Systematic Reviews and Meta Analyses

Systematic reviews and meta analyses sit at the top of the evidence hierarchy because they provide a comprehensive overview of existing evidence and can reveal whether findings are consistent across different populations and settings. However, these methods are only as strong as the quality and consistency of the studies they include, and ensuring relevant studies are not missed or intentionally excluded.

However, these methods are only as robust as the quality and consistency of the studies they include, and they rely on thorough, unbiased inclusion of all relevant evidence.

A systematic review uses a structured, transparent process to identify, evaluate, and summarise all relevant research on a specific question. When the included studies are sufficiently similar in design, population, and outcomes, researchers may conduct a meta analysis, which statistically pools results to generate a single, weighted estimate of effect. Larger, well designed studies contribute more heavily to this estimate than smaller or lower quality studies.

Systematic reviews and meta analyses help determine whether scientific findings are consistent, generalisable, and reliable, and they often guide policy decisions, clinical recommendations, and future research priorities.

In Summary

Science is a continuous process.  It can move slowly and often involves uncertainty, yet it remains the most reliable way to build understanding about the world and human health.  Many types of studies contribute to this evidence base, each with its own strengths and limitations, and no single study provides a definitive answer.  Progress happens because researchers continually evaluate and refine one another’s work, identifying opportunities to improve methods and explore new questions.

The KHNI Health and Nutrition Megatrends, now in its eighth edition, highlights the scientific, technological, and consumer-driven changes redefining global food systems.

What does a Good Night’s Sleep Consist of?

The amount of sleep needed will depend on the stage of life and other factors such as activity level and certain co-morbidities.  Babies initially sleep as much as 16 to 18 hours per day, which may boost growth and development (especially of the brain).  School-age children and teens on average need about 9.5 hours of sleep per night.  Most adults need 7-9 hours of sleep a night, but after age 60, night time sleep tends to be shorter.

Image Source: Brain Basics: Understanding Sleep | National Institute of Neurological Disorders and Stroke (nih.gov)

Phases of Sleep

During sleep, our brains progress from two different sleep states: REM (rapid-eye movement) sleep and non-REM sleep.  

• • REM sleep occurs in the first 90 minutes after falling asleep.  The body’s systems are more active compared to deeper states of sleep.  This state almost mimics wakefulness as breathing is fast and irregular, heart rate and blood pressure are near waking levels.  During REM sleep emotional experiences are processed and memories are consolidated.  In addition to memory consolidation and emotional regulation, REM sleep also supports other cognitive functions such as mood stability, restorative brain activity, and brain development, especially in infants and children where neural pathways are growing and refining.  Interestingly, REM sleep increases in duration in the latter half of the night, which is why we often wake up from a dream in the morning hours.
  • Non-REM sleep follows as the brain gently drifts from a state of alertness to sleep, body temperature decreases and eye movements slow down.  Brain activity occurs in small bursts and heartbeat and muscles relax further.  The final stage of non-REM sleep is the deep sleep period.  All systems slow even further, including brain waves.  It can be difficult to rouse a person awake during this intense deep state of sleep³.  Non-REM sleep contributes to physical repair and recovery, growth & development, supports immunity, regulates hormones and enhances memory consolidation.

Nutritional Interventions for Sleep Quality

Diet can significantly influence circadian rhythms and sleep quality. Nutrients that support the production of key sleep-related hormones, such as melatonin and serotonin, are particularly beneficial.  Foods rich in tryptophan, an amino acid precursor to serotonin and melatonin, include turkey, chicken, nuts (especially almonds and walnuts), and seeds.  These foods help regulate sleep-wake cycles by enhancing melatonin synthesis, which aligns with the body’s natural sleep rhythm.

Complex carbohydrates found in whole grains, oats, and legumes can improve tryptophan’s availability to the brain, promoting a restful sleep.  Magnesium and potassium, present in foods like leafy greens, bananas, and sweet potatoes, also play a role in relaxing muscles and calming the nervous system, which is essential for preparing the body for sleep.  Omega-3 fatty acids, found in fatty fish, like salmon and sardines, have been shown to support circadian alignment by influencing serotonin levels, which can improve sleep quality.

Vitamin B6 (in foods like bananas, chickpeas, and fortified cereals) and vitamin D (in eggs, fish, and fortified products) are essential for the synthesis of serotonin, helping to regulate mood and improve sleep quality.  Additionally, antioxidant-rich fruits like cherries and berries contain natural melatonin, which may aid in promoting earlier sleep onset.  Caffeine-free herbal teas such as chamomile and valerian root also have calming effects that can help with falling asleep and maintaining restful sleep.

Botanical extracts have been increasingly studied for their potential to support sleep quality.  One such extract is Withania somnifera, commonly known as ashwagandha.  Ashwagandha is considered an adaptogen, helping the body adapt to stress and balance the body’s physiological processes.  While more research is needed, early studies have shown that ashwagandha may improve sleep onset, duration, and quality, especially in those experiencing stress-related sleep issues.

Both Alcohol and caffeine can significantly disrupt sleep quality.  Caffeine stimulates the nervous system and acts as an adenosine receptor antagonist, blocking adenosine which promotes sleep.  This causes an increase in alertness and delaying the onset of sleep.  Consuming caffeine, especially in the afternoon or evening, can reduce the total sleep time and impair normal sleep¹⁴. Alcohol, while initially sedating, can lead to fragmented sleep and a reduction in REM sleep.  It also disrupts the body’s natural temperature regulation and increases night time awakenings. Limiting both of these can help achieve more restorative and uninterrupted sleep¹⁵.

Sleep and Disease Risk

Insufficient or poor-quality sleep is increasingly recognised as risk factors for a range of chronic diseases.  Studies have linked chronic sleep deprivation to elevated risks of cardiovascular disease, type 2 diabetes, obesity, and some neurodegenerative conditions.  Disrupted sleep also impairs metabolic function, especially glucose metabolism and insulin sensitivity.  Inadequate sleep has also been associated with increases in system inflammation and elevated blood pressure, both of which can contribute to cardiovascular risk.  Poor sleep may also impact immune function, which increases the risk of infectious disease.  Finally, lack of adequate sleep also contributes to increase in mental health risk such as stress, anxiety, and depression.

Emerging research continues to explore the significant role that diet plays in sleep quality.  As we advance in understanding these connections, there is a growing opportunity for industries to implement evidence-based nutritional guidance and develop innovations, such as tailored meal plans and/or supplements, that support better sleep and overall health.

In the second video of the series, ‘Demystifying Nutrition’, John and Aoife visit young athletes at Kilmoyley and Cillard GAA clubs in County Kerry, Ireland, demystifying some nutritional myths and providing recipes to support their training and performance.

The Pyramid of Nutrition Priorities for Young Athletes

Proper nutrition is key to helping young athletes become stronger, recover faster, minimise injury, and maintain good health.  It also boosts confidence and performance.  The pyramid of nutritional priorities for young athletes is structured to highlight the most important factors for growth and success:

1. 1. Total Calories: The foundation of the pyramid, ensuring athletes get enough energy to support their high energy demands from physical activity and overall growth.
   2. Macronutrients: A balance of carbohydrates, proteins, and fats is critical for fuelling performance, muscle repair, and maintaining overall health.
   3. Micronutrients: Vitamins and minerals play a key role in energy production, immune function, and bone health.  Eating a variety of foods rich in vitamins and minerals (particularly calcium, iron and vitamin D) will helps prevent deficiencies and supports overall health.
   4. Meal Timing: Eating at the right times—especially before and after training and matches—helps maximise energy levels and supports recovery.
   5. Supplements: Supplements should only be used when necessary, complementing a well-rounded diet, not replacing it.  Certain nutrients like omega-3s and vitamin D may require supplementation, as they are harder to obtain from food alone.  However, sports supplements are heavily marketed and should be used cautiously by young athletes.

For more detail on the nutritional requirements of young athletes see article Fuelling Fitness for Young Athletes – Kerry Health And Nutrition Institute

Understanding Sports Supplements

A “food supplement” is defined by EU legislation as any product designed to supplement the normal diet, providing concentrated nutrients or other substances that offer physiological effects.  These products come in various forms, including capsules, tablets, and powders, and should only be consumed in small, measured quantities.

For growing teenagers, the use of sports supplements poses risks.  Over-reliance on supplements can lead to an imbalanced diet, where nutrient-dense foods are overlooked.  Furthermore, many supplements contain ingredients not fully tested for safety in younger populations, potentially causing adverse effects such as hormonal imbalances, liver damage, or dehydration.  Some products may even contain banned substances, which can jeopardise an athlete’s eligibility in competitive sports.  Therefore, it’s crucial for teenagers to focus on a balanced diet and seek guidance from healthcare professionals before considering supplements.

Making Informed Decisions About Supplements

When considering supplements, it’s important to make informed choices.  If any of the following questions cannot be answered with a confident “yes,” it’s advisable to avoid using the product:

• • Is the supplement or active ingredient clinically proven to support health or performance?
  • Is the ingredient lacking in sufficient quantities in whole foods?
  • Has the supplement been checked for prohibited substances?
  • Has the product been batch-tested?

See recipes idea’s for young athletes to obtain the nutrients they need for training.

Conclusion

With the abundance of nutritional advice available, it can be overwhelming for young athletes to navigate their choices.  The pyramid of nutritional priorities offers a helpful framework to prioritize the most important aspects of nutrition for peak performance and recovery.  While marketing and influencers may place undue emphasis on the need for supplements, a food-first approach is always the best strategy.  When supplements are necessary, it’s vital to choose high-quality, well-tested products.

Vitamin B12 is a water-soluble vitamin, also known as cobalamin, this cannot be made in the body and needs to be ingested through food, supplements, or medication. It is essential for red blood cell formulation, keeping your nerve and brain function healthy, production of DNA, and maintaining cell metabolism.

Vitamin B12 is absorbed by the stomach with the help of a protein named intrinsic factor which is a glycoprotein, this protein substance binds to the B12 molecule and aids in the red blood cells absorbing it. Excess B12 can be stored in the liver for future use or excreted through urine.

With more consumers choosing plant based diets or veganism, meeting essential B12 requirements can sometimes be challenging. Unlike many essential vitamins that can be readily sourced from plants, Vitamin B12 is primarily found in animal products, making it difficult for vegans and vegetarians to obtain adequate amounts of through their diet alone. Understanding the role of Vitamin B12 in the body is crucial for maintaining optimal health and wellness.

How much Vitamin B12 do we need and where do we find it?

The Recommended Daily Intake (RDI) of Vitamin B12 is 2.4 micrograms daily for adults and children over the age of 4 years old. Those who are vegetarians, vegans, pregnant and breastfeeding may need to increase their intake slightly or could run the risk of deficiency. Older adults, those with intestinal issues, those who are Pregnant and Breastfeeding, Infants of Vegan and Vegetarian mother’s, Vegetarians and Vegans are all at higher risk for developing a deficiency in B12. It was also reported that 1 in 10 adults over 75 years, and 1 in 20 adults aged between 65-74 years had a deficiency of Vitamin B12.

B12 can naturally be found in foods of animal origin such as meat, fish, eggs and dairy products, specific examples include animal liver and kidneys, beef, tuna, salmon, broccoli, peas, and brussels sprouts. It can also be added to fortified nutritional yeasts and fortified breakfast cereals. In cases of Vitamin B12 deficiency, it can also administered in the form of supplements and injections.

What happens if we do not have enough Vitamin B12 in our diets?

Insufficient intake of Vitamin B12 can lead to deficiency. This can occur when Vitamin B12 levels in the blood drop, resulting in metabolic abnormalities. These abnormalities lead to the onset of physical and psychological symptoms, such as as nausea, constipation, diarrhoea, metal health issues, low red and white blood cell count, deterioration in walking, vision impairment, and fatigue. The long-term symptoms of include, pernicious or macrocytic anemia, heart conditions, temporary infertility, and issues with the nervous system. If untreated, this can then result in the development of pernicious or macrocytic anemia.

Pernicious anemia is when the immune system attacks the healthy cells within the stomach which results in a lack of absorption of Vitamin B12 in the body. Macrocytic anemia is when the body produces abnormally large blood cells that lack the required nutrients and do not function as they should. Vitamin B12 deficiencies are treated by taking supplements or Vitamin B12 injections (hydroxocobalamin) depending on GP advice and the severity of your deficiency. Supplements/injections may be required long-term if symptoms persist. However, a beneficial start to improving Vitamin B12 levels in the body is to consume a high about of Vitamin B12 rich foods.

The preventative steps we can take to avoid a Vitamin B12 deficiency is to consume foods rich in B12, as listed above. Additionally, a deficiency in Vitamin B12 may not always be due to an inadequate dietary consumption of foods containing B12, it is possibly due to the lack of the intrinsic factor, this is most common among older adults which is associated with an autoimmune disease called pernicious anemia.

How Does Vitamin B12 interact with other Vitamins?

It should be noted that taking Vitamin C in close proximity to Vitamin B12 foods/supplements should be taken with caution as Vitamin C can reduce the amount of B12 in the body, therefore spacing out the consumption of both vitamins is recommended.

Vitamin B12 and Folate (B9) work together to produce a compound that aids in immune functionality, and red blood cell formulation. Therefore, consuming a balanced amount of foods containing B12 and Folate is beneficial for the overall health. It should also be noted that consuming over 1mg of folic acid daily can mask the symptoms of a Vitamin B12 deficiency.

Vitamin B12 Production Process and Sustainability:

For those who can’t get enough Vitamin B12 through their diet, supplementing B12 may be necessary. Supplemental Vitamin B12 is produced commercially through a bacterial fermentation process, taking up to two weeks from beginning to final product. It is one of the most complex vitamins to produce beginning with bacteria growing in large vats holding over 100,000 liters, this amount still only produces a small yield of final product. It is not a sustainable process and can be harmful to the environment as it traditionally uses cobalt and cyanide, and the harmful and hazardous surplus is expensive to be disposed of to ensure environmental health measures are not affected.

Research from the University of Kent took place in 2023 to develop a sustainable manufacturing process for Vitamin B12. The team manufactured a strain of E-coli that contains a smaller amount of cobalt that is then absorbed during the production process and there is no surplus cobalt left to be disposed of, therefore it is not a high health or environmental risk and is less of an expense. This is a step in the right direction and is a template that other bacterial processes could benefit from and become more sustainable in the future.

Vitamin B12 plays a vital role in the functionality of a healthy body. Ensuring a holistic diet to include certain meats, dairy products, fish, and certain vegetables will help reduce the risks that come with its deficiency. Increasing the availability of knowledge surrounding the importance of Vitamin B12 and its sources would advocate for a better understanding among individuals. This in turn will reduce the risks associated with lower consumption of this vital vitamin. Additionally, looking towards the future of supplemental B12 production, a long-term plan to formulate a universal sustainable production process of Vitamin B12 would reduce the harmful environmental impact and costs all while benefitting those with a deficiency.

“Nutrition plays a role in women’s health, both in managing different life stages and in promoting long-term health, but with so many options available it can be overwhelming,” says Dr. Karin Dorrepaal, Independent Non-Executive Director at Kerry.

“At Kerry, we have a dedicated team of scientists and experts in women’s health, so we’ve called on them to bust some myths, navigate the science on what actually works, and tell us how nutrition can support health and quality of life throughout a woman’s life.”

Women’s unique nutritional needs 

“When you consider the various stages of a woman’s life, adolescence, reproductive age, pregnancy, lactation, peri-menopause, menopause and post-menopause, it’s not surprising that each of these stages requires distinct nutrition to support overall wellbeing.  For example, adolescent females have an increased requirement for calcium to build life-long bone density. A deficiency in calcium at this life stage can result in increased risk of osteoporosis post-menopause, when the protective effects of estrogen decline,” said Dr. Lisa Ryan, Head of Department of Sport, Exercise and Nutrition at Atlantic Technological University in Ireland, and Scientific Advisory Council member of Kerry’s Health & Nutrition Institute (KHNI).  

By understanding the specific nutritional requirements of each life stage, women can make informed choices about their own health. This article focuses on fertility, pregnancy and breastfeeding, and menopause, and looks at how nutrition affects these life stages.  

Nutrition and fertility 

One in six women experience infertility. Hormonal imbalances can disrupt a woman’s delicate reproductive process, leading to irregular cycles, failure to ovulate (anovulation), difficulty conceiving, or infertility. 

There are some unknown causes of infertility, but one in three cases of female infertility is caused by polycystic ovary syndrome (PCOS) – the most common hormonal disbalance affecting women.

What is PCOS? 

Polycystic ovary syndrome (PCOS) is a common condition that affects how a woman’s ovaries work. Polycystic ovaries are bigger than healthy ovaries and have twice the number of follicles than healthy ovaries do. In PCOS ovulation doesn’t take place each month causing women to stop having periods or have irregular periods and can also cause fertility issues.  It’s a complex, chronic condition associated with a range of endocrine and metabolic symptoms. It can have a profound impact on a woman’s health, fertility, self-esteem, and body image, leading to emotional distress. PCOS is not just a fertility issue but one affecting a woman’s overall health, including her mental wellbeing. PCOS is leading cause of female infertility (PCOS is responsible of 25-40% of cases).

“The exact cause of PCOS is unknown. It’s thought to be linked to abnormal hormone levels in the body, including high levels of insulin. It is also related to a deficiency in inositol (a sugar made in the body and found in foods) and specifically a systemic deficiency in the D-chiro-inositol and ovarian deficiency in Myo-inositol. Women with PCOS need to ensure an adequate intake of inositol through their diet or consider taking a supplement,” said Dr. Monica Maria Olivares, RD&A Director for Women’s and Infant Health at Kerry. 

Monica added: “The benefits of inositol in PCOS are very well known there are more than 300 scientific publications about this topic, more than 50 clinical trials, and 20 metanalysis demonstrating the benefits of inositol on fertility, skin, cardiovascular disease, hyperandrogenism and hyperinsulinemia.”

Nutrition in Pregnancy and Breastfeeding 

“The first 1,000 days of a child’s life – beginning with conception through the first two years of childhood – critically impact development and health throughout life.  Therefore, it is essential that women have the nutrition, care, and the support they need for the healthiest possible future for themselves and for their children,” said Dr. Izaskun Monsalve, Marketing Manager for Women’s Health at Kerry. 

Vitamin and mineral needs can vary greatly between pre-pregnancy, pregnancy, and lactation. A carefully chosen diet can meet recommendations for most nutrients, but the diets of pregnant and lactating women often fall short of many essential nutrients.  For example, many pregnant women under-consume: 

• • • folic acid (to help protect against neural tube defects);  
    • choline (for fetal brain and nervous system development);  
    • iron (for increased maternal and fetal blood volume); and  
    • calcium (for bone growth and reduced risk of maternal hypertension). 
    • Omega-3 (for fetal brain and eye maturation) 

During lactation, the mother is able to provide all of a child’s nutrient needs via breastfeeding. For optimal health of the infant, the World Health Organization (WHO) recommends exclusive breastfeeding for the first six months. For the mother, this means that the required intake of many nutrients becomes even greater than during pregnancy – after all, the baby is still totally dependent on the mother for nutrition, but it is now bigger than it has ever been. As a result, it is essential for the mother to eat a balanced diet during this time to ensure both she and her baby are healthy. For some nutrients, the mother’s body will ensure the breast milk contains enough for the baby even at the risk of depleting her own body’s reserves. These are mostly nutrients that are absolutely essential for proper growth and development of the baby, such as protein, calcium, and zinc. Inadequate intake by the mother could lead to higher risk of iron deficiency, anemia, or loss of bone mineral density. 

Some mothers don’t get the support they need to sustain breastfeeding. Mastitis is the leading medical cause of women ceasing breastfeeding with ~15% of women experiencing mastitis during breastfeeding. The main symptom is pain.

“Many women are told that pain is normal during breastfeeding. It’s not true,” according to Izaskun. “Pain is not normal in breastfeeding.  Pain is often caused by mastitis, it is a problem, and in most cases it can be easily managed by treating the cause of the mastitis with a natural probiotic.” 

She continued: “We were the pioneers in investigating probiotics in human breast milk and after extensive research our R&D team isolated the first strain from women’s breast milk and it has been shown to be effective in reducing mastitis and significantly reducing the pain symptoms of mastitis in three clinical trials, involving more than 1,000 women.”

What is mastitis? 

Mastitis is an inflammation of breast tissue and is associated with an imbalance of the microbiota of the mammary gland. The main symptom is pain, and the pain, heat and swelling can be very intense.  Other symptoms include inflammation and obstruction of mammary ducts, and it can be associated with systemic symptoms like fever and tiredness.  Mastitis a very common problem during breastfeeding, affecting around 15% of women.  

Nutrition in Menopause 

Peri-menopause, pre-menopause, menopause, post-menopause. The menopause isn’t a single event in a woman’s life, but something women experience over the course of a couple of decades.  It’s a transformative phase, marking the end of a woman’s reproductive years. This natural transition brings about a myriad of changes, both physical and emotional.  

1 billion women worldwide will be experiencing menopause in 2025. 80% of them will have menopausal symptoms, symptoms that can severely impact their quality of life.   

“I really believe that helping women achieve real understanding of how their hormonal health impacts their overall health can increase positive sentiment and have a hugely positive impact on women’s lives,” said Izaskun.  

What is the menopause? 

Menopause is the consequence of the reduction in the ovarian function as it’s a gradual decrease in the level of estrogens in a woman’s system. Estrogens regulate the growth development and physiology of the human reproductive system, but also are involved in neuroendocrine, skeletal, adipogenesis and cardiovascular system. The low level of estrogen during menopause reduces the activation of estrogen receptors and causes the symptoms associated with menopause.   

There are more than 30 different symptoms associated with the menopause.  Common symptoms include: 

• • • • hot flushes 
      • night sweats 
      • difficulty sleeping 
      • fatigue 
      • lack of energy 
      • low mood or anxiety 
      • problems with memory or concentration 
      • vaginal dryness and pain, itching or discomfort 
      • reduced sex drive (libido) 
      • discomfort during sex 
      • irregular periods 
      • headaches 
      • heart palpitations  
      • recurring UTIs 
      • loss of muscle 
      • weight gain, and 
      • joint aches and pains.

Women choose to manage their symptoms and look ahead to healthy ageing in many different ways – pharmaceutical treatments, herbal remedies, life-style changes and increasingly nutritional changes, like adding more phytoestrogens to their diet. 

Monica said: “Phytoestrogens are plant-based compounds that mimic the effects of estrogen in the body. They occur in different botanicals, for example in red clover, soybeans and hops, and have been shown in clinical studies to reduce the frequency and intensity of menopause symptoms without serious side effects, which is very important. In fact, there are more than 1,500 scientific publications, 300 clinical trials, and 30 metanalysis demonstrating how phytoestrogens can help to address symptoms in menopause.” 

Lisa added: “There are also specific nutritional considerations for post-menopausal women. For instance, many experience changes in taste perception and suffer from severe dry mouth. Their food preferences may shift, and they may require different supplements or novel botanicals to support these changes. This presents opportunities for food and nutrition innovation specifically tailored to women’s health.” 

Conclusion 

There is a growing recognition of the unique health needs of women and a shift toward prioritising women’s wellbeing. “This increased awareness and advocacy have created a demand for more comprehensive research and solutions. With women’s health spanning from adolescence to old age, innovative technologies, treatments and products are being developed to address various aspects of women’s health,” said Karin. 

That said, every woman is different, and their needs are distinct and unique throughout various stages of life. Nutrition therefore needs to be personalised. Izaskun illustrates the point: “If we take menopause for an example, we’re talking about 30 different symptoms that affect women in greater or lesser extent. So, for each woman it’s a different experience. Women need specific solutions for the symptoms they are experiencing.” 

New technology is making personalisation easier.  By tracking what happening in their bodies, women can better understand the symptoms they are experiencing, allowing them to make decisions about taking a specific diet or ingredient to meet their individual needs.  

“There is wealth of information available about how women can use nutrition to manage their physical and emotional wellbeing throughout their lives. What’s important is to seek out science-based information and products that have been tried and tested in clinical studies,” concluded Lisa.     

 For more scienced-based information about the nutritional needs of women subscribe to KHNI.

October 18^th is World Menopause Day.  It’s a day to come together an recognise the significance of menopause in the lives of women worldwide.  With the importance of Women’s Health across the life stages, we would like to share key insights from our women’s health webinar that explored the intricate relationship between menopause, health, and nutrition.

Menopause is an inherent and transformative phase in a woman’s life.  This natural transition brings about a myriad of changes, both physical and emotional.  Our webinar delved into the diverse aspects of menopause, shedding light on its impact on women’s overall well-being.

In the video from the webinar, our experts Dr Izaskun Monsalve and Dr Monica Maria Olivares discuss the science behind menopause and the opportunities to innovate.  More importantly, they explored the crucial roles that health and nutrition play in managing symptoms and promote long-term health.

Join us on this informative journey as we celebrate World Menopause Day by fostering awareness and encouraging informed choices.

Together, let’s embark on this journey towards better health and well-being for women globally.

What are immunomodulators?

An immunomodulatory compound, also called a biological response modifier or BRM in the pharmaceutical industry, is one that has the capacity to interact with the immune system in a specific way, altering the outcome of specific immune processes.  The resulting changes could be either an increase or decrease in function depending on how much of the immunomodulator was consumed or administered as well as how that specific immunomodulator interacts with the immune system. Immunomodulatory compounds can be produced either endogenously (inside the body) or exogenously (outside of the body).  Endogenous immunomodulators are compounds normally found within our body such as cytokines, hormones and growth factors.  Exogenous immunomodulators can be synthetic (many prescription medications) or naturally occurring such as ingredients in our foods and nutritional supplements. Some of these ingredients are familiar, such as vitamins and minerals which are commonly understood to be necessary for the proper functioning of our bodies.¹ For example, zinc helps activate and regulate immune cells so they can perform their job in the body.²

Examples of immunomodulators

• Omega-3 and omega-6 polyunsaturated fatty acids
• Carbohydrates such as glucans, mannans, fucoidans, fructans, xylans, and pectins
  • Yeast beta-glucans
  • Plant components such as astragalus root or echinacea flower, to varying degrees

There are many other types of naturally occurring compounds found in the foods and supplements we consume which have at least some scientific evidence that they have immunomodulatory activity. Many of these ingredients are plant-sourced and can be easily consumed in foods and nutritional supplements.  Examples include omega-3 and omega-6 polyunsaturated fatty acids (PUFA) such as linoleic acid and oleic acid which are proposed to have anti-inflammatory effects in humans.³  The more familiar fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) have been studied for a wide range of biological effects, including immunomodulation but are sourced mainly from marine animals.⁴ Plant-derived polyphenols such as curcumin and quercetin have been tested in human clinical trials for immunomodulatory (generally anti-inflammatory) activity as well as other biological effects.⁵

Some of the most well-studied immunomodulatory food ingredients are polysaccharides, a type of carbohydrate. Polysaccharides that have been examined for immunomodulatory activity mainly fall into six types: glucans, mannans, fucoidans, fructans, xlyans and pectins and galactans.⁶  Some of these polysaccharide ingredients are well known such as pectins, glucans and inulin (a fructan) for being dietary fibers. Others, such as carrageenan (a galactan), have been used as emulsifiers and texturants in foods for decades. Many of these polysaccharides seem to have immunomodulatory properties that have been examined with various degrees of scientific rigor.⁷

How do immunomodulators work?

A case study with beta glucan

A polysaccharide of particular interest due to the observed positive effects on health, more than 75-year history of scientific study and overall robust scientific data portfolio is beta glucan. Beta glucan occurs naturally in many different types of organisms ranging from yeast to mushrooms to bacteria and plants such as algae and cereal grains.

The beta glucans produced by these different organisms vary in chemical structure depending on which organism made it, and science shows that the biological activity a beta glucan has in the human body is linked to its specific structure.⁸ Because of this structure-activity relationship inherent in beta glucan biology, it is essential to clearly identify the source and chemical structure of a beta glucan when seeking out an immunomodulator food ingredient since not all beta glucans have immunomodulatory properties.⁹

Breaking down the structure

Beta glucans are long chains of sugar molecules linked by one of three types of chemical bonds from which they derive their name (β-(beta)1,3; -1,6 or β-1,4).  You will see beta glucans commonly described based on their chemical linkage patterns. Yeast beta glucan (called β-1,3/1,6 glucan) is one of the most well studied types of immunomodulatory beta glucans. It has a linear β-1,3-linked backbone with long β-1,3-linked branches connected through β-1,6 linkages. It was identified as the primary immunomodulatory component of yeast in laboratory experiments approximately 80 years ago ¹⁰ and has been characterized in increasing detail through subsequent decades. Once scientists discovered the receptors that recognize yeast beta glucan in our body and allow it to bring about its effects on health, called CR3¹¹ and Dectin-1¹², great progress has been made toward a detailed understanding of how yeast beta glucan exerts its immunomodulatory effects.

Innate immune training and yeast beta glucan

Experts in the field currently understand that yeast beta glucan modulates the immune system partially through a phenomenon referred to as innate immune training.¹³ Innate immune training is the term used to describe the priming of the innate immune system by some types of immunomodulators.  This concept can be understood by comparing it with the more familiar concept of immune memory.  Immune memory occurs when we are infected with or vaccinated against a pathogenic organism (eg measles or whooping cough). Our immune system recognizes the challenge and fights it off, making antibodies in the process.  The cells that make these specific antibodies stay in the body long-term and will respond quickly to that same pathogen if it were to enter the body again, which typically prevents further symptomatic infections from that pathogen.

In contrast, the innate immune system works on a shorter time frame but can still be trained by that same encounter with the pathogen described above. Instead of “remembering” that specific pathogen for a lifetime, innate immune cells become primed for an extended period of time (months to a year), or ready to respond to the next threat (of any type) more effectively than when the cells were not primed. In this case, the pathogen would have modulated the immune system to be more effective at fighting off a specific pathogen.  This training effect has been shown to have real impact on human health, for example reducing all-cause mortality in the first two years of life for infants vaccinated with the tuberculosis vaccine.¹⁴ Encouragingly, in the last decade it has been recognized that the innate immune system can also be trained by encountering compounds that are not from pathogenic organisms such as beta glucan from baker’s yeast.^15,16  This means we could experience a similar training effect from consuming food instead of being infected by a pathogen.

Innate immune training could be compared to a recreational athlete training for a more intense event such as a marathon. Imagine you are the athlete. You don’t know specifically what kind of weather and race conditions you will encounter on the day of the race but you have a set of skills that will get you through the race (running pace, mental strength, breathing techniques, etc.). You can prepare yourself to use these skills most effectively on the day of the race by training generally to run the distance in varied weather or terrain conditions. The goal of the regular training is to ready (prime) all your skills to perform at your best and complete the race to the best of your ability no matter what race conditions you encounter (challenge).

Ways yeast beta glucans can act as immunomodulators

Immune training by certain yeast beta glucans works in a similar way. The immune system cannot predict what the next challenge encountered will be, but when the innate immune system is trained by yeast beta glucan, innate immune cells are primed to activate the defense skills they possess (similar to run pacing, mental strength and breathing techniques for the athlete) more efficiently in order to combat the threat. Think of primed cells as ready for action but not yet acting in the absence of a threat.

There are a plethora of scientific studies describing the effects of yeast beta glucan on the immune system.  A few highlights include studies reporting

• • increased potential for producing the innate immune system’s chemical weapons (reactive oxygen species)¹⁷
  • increased capacity to produce cytokines important for an effective immune response^15,18
  • increased speed and directionality of innate cells migrating toward a pathogenic challenge^19-21
  • enhanced engulfment ability (phagocytosis) of foreign challenges²²
  • reversal of experimentally-induced immune suppression²³
  • enhancing the body’s ability to make more innate immune cells.²⁴

This increased readiness of multiple immune defense functions likely results in the effects observed in numerous clinical trials, showing improved outcomes in upper respiratory tract infections, an indicator of immune system efficacy. ²⁵ 

Constant research is being done to understand the mechanisms of action of immunomodulators, so expect to see more studies in the future describing how these components of food can support immune health.