Menopause is a natural stage that occurs when women stop menstruating, during which many women experience physical and psychological symptoms that can affect their quality of life and ability to work. Dietary modifications and food supplements may be explored by some women as alternatives to hormone replacement therapy, although existing reviews and expert position statements have given this limited consideration. This narrative review summarises the current evidence for dietary patterns, and botanical and food supplements, in the management of common menopausal symptoms, including vasomotor symptoms (VMS; hot flushes; night sweats), changes in bodyweight and composition, psychological symptoms (depression; anxiety; cognitive changes), sleep disturbances, joint pain, skin changes and urogenital symptoms. Soy isoflavones may reduce the frequency and/or severity of VMS, although results are inconsistent, and it is unclear whether dietary and supplemental sources have comparable effects. Adopting a healthier dietary pattern may support a healthy bodyweight and benefit VMS. However, evidence suggesting dietary patterns may benefit depression, anxiety, and cognition remains largely observational. While some botanicals, such as black cohosh and St John's Wort, have been reported in some studies to alleviate symptoms (such as VMS and depression), these are not currently recommended due to uncertainty about the appropriate dose and preparation, and potential safety concerns. Evidence for other symptoms is currently too limited to draw conclusions. While further trials at different menopausal stages are needed, adopting a healthier dietary pattern in accordance with dietary guidelines is likely to help support women's health before, during and after the menopausal transition.
Abstract“Food systems” as a concept draws upon systems thinking and facilitates a transdisciplinary approach to address the complexity of delivering the Sustainable Development Goals in developed and developing food regimes. Extant literature has used a food supply chain/systems approach to evaluate sources of food loss and waste (FLW) and their impact on food accessibility and therefore nutrient availability. The maximization of nutrients available to a growing global population is a critical aspect in the sustainable agenda and it is acknowledged that the continued augmentation of food produce is no longer the sole solution. However, there is a drive for greater efficiency, not simply in the resources deployed, but in the utilization of the food produced. This paper argues that FLW are not the only sources of nutrient loss within a supply chain and that there is a loss of nutrient density as the food progresses through the supply chain with the deterioration of nutrients in food within the food supply chain. It is argued here that in parallel to the management of loss and waste, there is a further need for a research agenda to explore the reality of loss of nutrient density holistically as it passes from farm to fork, building on the existing scientific research at each tier within the supply chain.
Fish and other seafood species play an important nutritional, economic and social role within current diets worldwide, providing significant amounts of protein and micronutrients for an estimated 3 billion people. Advice to consume fish is a common feature of dietary guidelines globally, including in the UK. However, increased global demand for seafood has led to overfishing and environmental damage linked to aquaculture expansion; issues, which are exacerbated by climate change. This raises the question of whether future demand for seafood can be met sustainably. In this article, we provide professionals working in diet, nutrition and health with an insight into the challenges facing the seafood sector and offer advice on how consumers may include seafood within a healthier and more sustainable diet. While a complex and multi-faceted challenge, fisheries scientists estimate that successful implementation of better management practices (for farmed and wild-capture fisheries) can meet future demand, allow fish stocks to rebuild to sustainable levels, help mitigate environmental effects of aquaculture, and ensure profitable fisheries to support the ~60 million people employed by the seafood sector globally. Those working within the UK food system, including nutrition and health professionals, and businesses, can support the transition towards a more sustainable future for seafood by: encouraging consumption of a wider variety of species by UK consumers; increasing awareness of and knowledge about 'ecolabel' certifications designed to help consumers identify more sustainable choices; and engaging with multi-stakeholder initiatives addressing sustainability challenges facing the seafood sector.
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