Anyone who has followed a low-FODMAP diet for IBS will know the dilemma. Reducing highly fermentable carbohydrates can be remarkably helpful for bloating, abdominal pain and unpredictable bowels. But many of the foods we restrict are also foods that feed our gut bacteria. What do we do? So can we have the best of both worlds: less fermentation-related discomfort, while still giving the gut microbiome enough fibre to thrive? A small new study published in the European Journal of Nutrition...

In February 2025, The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) hosted a scientific workshop bringing together leading protein researchers to reassess one of nutrition science’s most important questions: are current protein recommendations truly enough to support optimal health throughout life? The workshop — Human Dietary Protein Needs and Benefits: A Critical Assessment of Postulated Propositions — explored emerging evidence around protein quality, ageing, muscle...

As a dietitian, I’ve always supported a plant-based approach to eating. Increasing plants, reducing ultra-processed foods, and being mindful of our environmental impact are all incredibly important. But I’ll be honest—I’ve never routinely recommended a fully vegan diet for most people. One of the greatest skills of dietitians is the ability to see the extremely complex web that is nutrition: life is not like a clinical trial and in order to succeed sustainably, we have to think of all...