Albert Flynn

Background/Objectives: The global population is ageing rapidly, with projections indicating that there will be over two billion individuals aged ≥60 years by 2050. Sarcopenia and frailty are major age-related syndromes associated with loss of muscle mass, reduced strength, and increased vulnerability, for which adequate protein and amino acid intake are key preventive factors. However, nationally representative data on dietary amino acid intakes and sources among older adults are lacking, particularly in Europe. Methods: This study aimed to address this gap by updating the Irish Food Composition Database (IFCD) (2011) with amino acid composition data and estimating amino acid intakes and dietary sources in older adults in Ireland (≥65 years) using data from the National Adult Nutrition Survey (2008–2010; n = 226). Results: Mean total amino acid intake was 76.2 g/day (1.0 g/kg body weight/day). Intakes of all essential amino acids were above the US Institute of Medicine (IOM) recommendations, with no significant differences observed between sexes or age groups (65–74 y, 75+ y). ‘Meat and meat dishes’ were the principal contributors to amino acid intake (28–47%), followed by ‘breads and rolls’, ‘milk and yoghurt’, and ‘fish and fish dishes’. Conclusions: This study provides the first nationally representative estimates of amino acid intakes in older adults in Europe, establishing a baseline for future dietary surveillance and informing protein quality assessment amid dietary transitions toward plant-based foods.

Dairy foods offer essential nutrients and bioactive compounds crucial for growth and development (1), as such they are an important component of | POSTER

Adequate nutrition is important for health at all life stages with micronutrients having an important role in long term health, cognition, health | POSTER

Plant-based (PB) diets are varied and are not always of high dietary quality

Dietary changes are required to mitigate the climatic impact of food consumption. Food consumption databases can support the development of sustainable food based dietary guidelines (SFBDG) when linked to environmental indicators. An improved knowledge base is crucial to the transition to sustainable diets, and multiple environmental indicators should be considered to ensure this transition is evidence based and accounts for trade-offs. The current study aimed to quantify the environmental impact of daily diets across population groups in Ireland. Nationally representative food consumption surveys for Irish children (NCFSII; 2017–2018), teenagers (NTFSII; 2019–2020), and adults (NANS; 2008–2010) were used in this analysis. Blue water use (L) and greenhouse gas emissions (GHGe; kgCO₂eq) were assigned at food level to all surveys. Cropland (m²), nitrogen (kgN/t), and phosphorous use (kgP/t) were assigned at the agricultural level for adults. Multiple linear regressions, Spearman correlations, and ANCOVAs with Bonferroni corrections were conducted. Higher environmental impact diets were significantly associated with demographic factors such as age, education status, residential location, and sex, but these associations were not consistent across population groups. The median greenhouse gas emissions were 2.77, 2.93, and 4.31 kgCO₂eq, and freshwater use per day was 88, 144, and 307 L for children, teenagers, and adults, respectively. The environmental impact of the Irish population exceeded the planetary boundary for GHGe by at least 148% for all population groups, however the boundary for blue water use was not exceeded. Meat and meat alternatives (27–44%); eggs, dairy, and dairy alternatives (15–21%); and starchy staples (10–20%) were the main contributors to GHGe. For blue water use, the highest contributors were meat and meat alternatives in children; savouries, snacks, nuts, and seeds in teenagers; and eggs, dairy, and dairy alternatives in adults (29–52%). In adults, cropland use, nitrogen use, and phosphorous use exceeded planetary boundaries by 277–382%. Meat, dairy, and grains were the main contributors to cropland, nitrogen, and phosphorous use (79–88%). The quantified environmental impact of Irish diets provides a baseline analysis, against which it will be possible to track progress towards sustainable diets, and the basis for the development of Sustainable Food Based Dietary Guidelines in Ireland.

The dietary role of meat is under scrutiny for health and environmental reasons, yet a growing body of evidence proposes that advice to limit red meat consumption is unnecessarily restrictive. The aim of this study was to investigate the role of ‘fresh beef and lamb’ in the diet of the population (5–90 years) in Ireland and its association with markers of nutrition and health status. Analyses are based on data from three nationally representative dietary surveys in the Republic of Ireland. Dietary intake data were estimated using food records, and nutrient intakes were estimated based on UK and Irish food composition tables. Biochemical samples were collected and analysed using standard procedures. ‘Fresh beef and lamb’ (defined as beef/lamb that had not undergone any preserving process other than chilling/freezing/quick-freezing) was consumed by 68–84% of the population and intakes ranged from 19 to 43 g/d across age groups. It made important contributions to intakes of protein, monounsaturated fat, vitamins D, B12, niacin, iron and zinc while also contributing relatively small proportions of total fat, saturated fat and salt. Higher consumption of ‘fresh beef and lamb’ was associated with higher intakes of protein, niacin, vitamins B6, B12, zinc and potassium (but also total fat) and lower intakes of carbohydrate and total sugars (but also dietary fibre). In adults, older adults and WCBA, higher consumption of ‘fresh beef and lamb’ was not associated with increased risk factors of cardio-metabolic diseases nor was it associated with better or poorer nutritional status for vitamins D, B12 or iron. This study adds to the evidence base on the contribution of ‘fresh beef and lamb’ in the diet and may be useful to policymakers updating guidance for healthy diets from sustainable food systems.

Summary: Background: Overweight and obesity in adolescence is a growing issue and can have a range of both short‐ and long‐term consequences on health.Objectives: To analyse trends in adolescent weight status in Ireland across a 30‐year period and to examine the influence of sociodemographic factors on overweight/obesity in Irish adolescents over time.Methods: Body composition and body mass index weight status of Irish adolescents were compared using data from three nationally representative, cross‐sectional Irish national food consumption surveys from 1990, 2006 and 2020. Adjusted analysis of associations between socio‐demographic factors with the risk of adolescent overweight/obesity at each time point were examined.Results: The prevalence of Irish adolescents with overweight/obesity has increased significantly in recent years, with 24% of adolescents living with overweight/obesity in 2020 compared to 18% in 2006 and 13% in 1990 (p < 0.001). Of note is a substantial increase in the prevalence of obesity, with 8% of adolescents living with obesity in 2020 compared to 3% in 2006 and 0.5% in 1990 (p < 0.001). A lower affluence social class was associated with 3.95 increased odds of adolescent overweight/obesity (95%CI 2.06–7.61) (p < 0.001) in 2020 only, with 41% of adolescents from the lowest affluence social class affected by overweight/obesity. Parental education level was inversely associated with the risk of adolescent overweight/obesity in 2006 and 2020, with a stronger effect in 2020.Conclusion: There is an increasing prevalence of adolescents living with overweight/obesity in Ireland, with evidence of a growing socioeconomic gradient of overweight/obesity where adolescents affected by socioeconomic disadvantage are most at risk.

Introduction: The teenage years are a crucial period of growth and development during which sufficient micronutrient intakes are important to mee |

Introduction: Vitamin B12 has an important role in the development of red-blood cells, DNA, brain and nerve cells(1). An increase in the populari |

Dietary fibre (DF) plays a major role in normal bowel function and adequate intakes are important across the lifecycle to prevent chronic conditi |