Improving Diets in South Asia through Food Systems Change

Excited to see the call for abstracts open for Delivering for Nutrition in South Asia 2026 (#D4N2026). This is such an important space for sharing evidence, experience and practical lessons on how South Asia can navigate changing food and nutrition systems to improve diets and health. ANH Academy is pleased to partner with D4N2026, and I’m looking forward to seeing the research, policy and implementation insights that emerge from this regional conversation. 📅 Abstract deadline: 25 August 📍 Colombo, Sri Lanka & online 🔗 Submit: https://lnkd.in/epqrTCtq #ANHAcademy #FoodSystems #Nutrition #SouthAsia #SciencePolicy

Not all "natural sweeteners" are created equal — and the honey vs. agave nectar debate is a good case study in why nutrition claims deserve a closer look. Agave nectar's low glycemic index gets marketed heavily, but it comes from a very high fructose concentration — a trade-off that's easy to miss without digging into the research. Honey, meanwhile, carries a more variable glycemic profile but has real clinical backing in topical wound care. We put together a fully sourced comparison — nutrition data, health risks, and practical culinary uses — for anyone in health, wellness, food science, or content strategy who wants a credible reference on this topic. Read the full breakdown: [https://lnkd.in/eYtdWfxG] #Nutrition #FoodScience #HealthyEating #WellnessIndustry #PublicHealth #NutritionScience #HealthCommunication #FoodIndustry #ContentMarketing #EvidenceBasedNutrition #HealthEducation #Sweeteners

📢 Delivering for Nutrition in South Asia is back!  #D4N2026 CGIAR Better Diets and Nutrition is partnering with International Food Policy Research Institute (IFPRI) and national, regional, and global partners for this year's conference, taking place 📅 December 1–3, 2026, in 📌 Colombo, Sri Lanka, and online. 🎯 Theme: Navigating Systems in Transition We welcome submissions in two categories: 🔬 Research — High-quality studies providing new evidence on diet quality, food system drivers, and nutrition outcomes. 💡 Experience — Practical lessons and insights related to implementation, policy, and capacity sharing. 💣 Abstract submission deadline: August 25, 2026 🔗 More: bit.ly/D4N2026

🥚 Nutrition Insight: The Science Behind Eating Too Many Eggs Eggs are one of the most researched foods in nutrition science — and also  one of the most misunderstood. Here's what the 2025 evidence actually tells us: → Each additional egg per day is associated with a 7% higher all-cause   mortality risk (peer-reviewed meta-analysis) → 2025 saw THREE separate Salmonella egg outbreaks in the US, resulting   in hundreds of hospitalizations → Raw egg whites actively block biotin (Vitamin B7) absorption — a risk   many fitness professionals don't know about → The cardiovascular risk varies significantly based on your overall diet,   genetics, and existing health conditions The bottom line: eggs are not the villain. Excess — without context or  balance — is. Whether you're advising clients on nutrition, managing your own diet, or  creating health content, understanding this nuance matters. 📖 Full science-backed article: [https://lnkd.in/d3XnaRGj] #Nutrition #FoodScience #EggHealth #Cholesterol #HeartHealth #FoodSafety #HealthAndWellness #DietaryAdvice #NutritionScience #PublicHealth #EvidenceBasedNutrition #HealthyLiving #WellnessAtWork #FoodAwareness #ChronicDiseasePrevention #NutritionFacts #HealthEducation #Dietetics #FoodPolicy #WellnessIndustry #HealthCoach #NutritionCoach #CorporateWellness #HealthyLifestyle #MedicalNutrition

A recent study found that over 80% of adolescents in Vietnam consumed foods prepared out of the home (POH) on the previous day, contributing 22–26% of daily energy intake. Healthy food groups were underrepresented in POH foods, which were higher in fat, saturated fat, and sodium, but also had higher micronutrient density than foods prepared at home. POH intake was associated with higher energy intake and micronutrient adequacy, but lower diet healthiness. To learn more about the study's findings and their implications here: https://lnkd.in/e6d637vW CGIAR CGIAR Better Diets and Nutrition Wageningen University & Research

What does the science actually say about honey nutrition? 🍯 Honey has been used medicinally for over 8,000 years — and modern nutritional science is finally catching up with what ancient cultures intuitively understood. Our latest in-depth article breaks down honey nutrition facts with data from peer-reviewed research, including: 📊 Complete macronutrient and micronutrient profiles per 100g and per tablespoon 🔬 The antioxidant compounds (flavonoids, polyphenols) that make honey genuinely different from sugar 💊 Evidence-based health benefits: cardiovascular protection, antibacterial activity, glycemic modulation 🍯 Raw vs processed honey — which is worth choosing and why 🌸 How different honey varieties (Manuka, buckwheat, acacia) compare nutritionally Whether you're in food science, nutrition, health communications, or simply passionate about evidence-based eating — this guide is worth bookmarking. 🔗 Read the full article: [https://lnkd.in/digk6FGZ] #HoneyNutrition #FoodScience #NutritionResearch #EvidenceBasedNutrition #FunctionalFood #NaturalHealth #Wellness #HealthyEating #FoodAndHealth #PublicHealth #NutritionEducation #Antioxidants #FoodIsMedicine #HealthTips #RawHoney #ManukHoney #FoodNutrition #NutritionFacts #CleanEating #HealthyLiving #Dietitian #NutritionScience #FoodBiology #HoneyBenefits #Polyphenols #FoodQuality #SuperfoodScience #IntegrativeMedicine #NaturalSweetener #BeeProducts #AgriFood #FoodInnovation #HealthySwaps #HolisticWellness #ChronicDisease #HeartHealth #AntiInflammatory #GutMicrobiome #PreventiveHealth #SugarAlternatives

Low-gluten diets are often associated with a lower fiber intake, which may negatively affect gut health. However, when low-gluten diets are based on oat products, they can provide sufficient fermentable fiber to support beneficial microbial activity. In our new publication, we found that an oat-rich low-gluten diet increased circulating concentrations of beneficial short-chain fatty acids, particularly butyrate, while maintaining a stable gut microbiota. https://lnkd.in/d2X3KekQ Excellent collaboration between the UEF - Public Health and Clinical Nutrition at the University of Eastern Finland and the Department of Life Technologies, the Department of Computing and the Nutrition and Food Research Center - University of Turku from the Turun yliopisto - University of Turku. Congratulations and thank you to Enni Mannila, Kaisa Linderborg, Marjukka Kolehmainen, Petrus Nuotio, Ville Koistinen, Seppo Salminen, Leo Lahti and rest of the team for their work. #Nutrition #GutMicrobiome #Oats #CardiometabolicHealth #DietaryFiber #PrecisionNutrition #ClinicalResearch #TheJournalOfNutrition

Half the year is gone... and nutrition has changed faster than many people realize. 💨 🏹From new dietary guidelines and the rise of GLP-1-inspired foods to Nigeria's renewed focus on indigenous superfoods, the first six months of 2026 have reshaped conversations around what, why, and how we eat. One thing is becoming increasingly clear: 📌 ...nutrition is no longer just about calories or weight loss. It's about metabolic health, prevention, sustainability, smarter food choices, and science that continues to evolve. • 👉Which update surprised you the most? • 👉What nutrition trend do you think will define the second half of 2026? Share your thoughts in the comments.👇 📌Save this post for your mid-year nutrition recap. 📤Share it with someone who loves staying informed about food and nutrition. #food #nutrition #healthy

What if healthy aging isn't about one superfood, but a lifetime of small, consistent choices? As consumers live longer and prioritize health later in life, food and beverage companies are rethinking what successful aging looks like. From nutrition to movement and lifestyle, the latest research offers insights that extend far beyond the grocery aisle. Article: https://lnkd.in/eYb2_4iH How should the food industry evolve to better serve an increasingly active aging population? Share your thoughts! #FoodIndustry #HealthyAging #FoodInnovation #Nutrition #CPG

Postbiotics are gaining attention as an exciting area of gut-health research. Unlike probiotics, which are live microorganisms, postbiotics are beneficial compounds produced during fermentation. These microbial byproducts may help support gut barrier function, digestion, immune balance, and overall microbiome health. From fermented foods like yogurt, kefir, kimchi, sauerkraut, and miso to emerging functional-food and supplement applications, postbiotics could offer a more stable way to support health. The science is still evolving, and benefits can vary depending on the type of postbiotic and individual needs—but it is definitely a space worth watching. What role do you think postbiotics will play in the future of nutrition and wellness? #Postbiotics #GutHealth #Microbiome #Nutrition #Wellness #FunctionalFoods #HealthScience #Fermentation