Category Archives: CHEFS

by | May 1, 2023 · 6:00 am

What’s Cooking, May 2023

What’s Cooking is an update on all things related to CHEFS: the Culture, Health, Environment, Food and Society research cluster at Sheffield Hallam University. What’s been cooking since our last edition?

This spring has witnessed a flurry of activity for all three of our clusters: a great reminder of the diversity of food-related research (and our love of acronyms) here at Sheffield Hallam University:

We’re also excited to expand the CHEFS ‘paired papers’ format with two upcoming events organised by SWEFS and SHARe:

  • 11 May, 3-4.30 on Zoom: SWEFS paired papers session on ‘Food Waste and Working with Vulnerable Participants’ (titles, abstracts on the ‘research talks’ page)
  • 13 June, 3-4.30 on Zoom: SHARe paired papers session on ‘Exploring Human Appetite and Eating Behaviour’ (titles, abstracts on the ‘research talks’ page)

Below, we have:

  • updates on recent activities (including write-ups of the various CHEFS, SWEFS and SHARe events);
  • resources/calls for papers/conference announcements (Sheffield Food Partnership (ShefFood) are hosting the launch of the Local Food Action Plan for Sheffield on Thursday 15 June).
  • the usual call for contributions and content for the July 2023 edition of What’s Cooking.

Cheers,
Jen

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Recent CHEFS Activities

In March, Jenny Paxman and Dr Jordan Beaumont organised and led a Sheffield Hallam Appetite REsearch (SHARe) sub-cluster ‘Complete and Finish’ event. Attendees included established and new SHARe members, both staff and students, who have a keen interest in eating behaviours, the hedonics of food and feeding, obesity and weight management or sensory analysis. The purpose of the event was to Shape, Sharpen and SHARe appetite-related research ideas. Getting to know others who are active in our field is a brilliant way to progress any project. For SHARe, the event helped to identify the overarching state of current projects, and to reflect on members orientations as individuals and as researchers. A full write-up of the event, including the Shape, Sharpen and SHARe diagnostic, is available here.

Also in March: CHEFS hosted the English and Welsh Wine Symposium. Co-organisers Professor Jennifer Smith Maguire and Dr John Dunning welcomed over 50 academics and industry professionals, including wine makers, winery owners, wine retailers and wine writers, and hospitality and retail professionals. The half day event explored the current context and future directions of the English and Welsh wine industry. There were two keynote presentations from Masters of Wine: Mr Simon Thorpe, CEO of WineGB, ‘WineGB and its role supporting an emerging wine region;’ Professor Steve Charters, Burgundy School of Wine and Spirits Business, ‘PDOs and Terroir: The Complexities of Wine and Place.‘ In addition, the afternoon included a tutored tasting of English and Welsh wines, a panel discussion featuring a cross-section of industry perspectives, and a networking reception featuring English sparkling wines, with all wines generously selected and donated by WineGB. A full write-up of the event, with photos and links to the keynote presentations, is available here.

In April, the SWEFS (Surplus, Waste and Excess Food in Society) Research Sub-Cluster, co-led by Dr Pallavi Singh and Prof Dianne Dean, organised their introductory workshop and networking event. The workshop brought together 34 colleagues from BTE and National Centre of Excellence for Food Engineering (NCEFE) together to discuss current research on Food Waste and develop interdisciplinary collaborations for impact-oriented research on the Global Issue of Food Waste in the Society. Prof Dianne Dean, Dr Pallavi Singh, and Dr Scott Jones shared their work with Sheffield City Council on household food waste collection service, Prof Martin Howarth discussed the current work done by NCEFE, and SWEFS current Sheffield Business School PhD students, Nikita Marie Bridgeman and Ufuoma Arangebi, presented their respective projects. To know more about SWEFS’s work and join the TEAMS channel, please contact Dr Pallavi Singh on p.singh@shu.ac.uk.  A write-up of the event, with photos from presentations, is available here.

Check out Gareth Robert’s latest instalment of his food PhD blog, which includes a tour of recent food sustainability events, and an emerging ‘rich picture’ of Gareth’s PhD on Yorkshire FFE: Food & Farming Events.

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Resources/call for papers/conference announcements

Local Food Action Plan Launch
Date and time: Thu, 15 Jun 2023 18:00 – 20:30 BST
Location: Victoria Hall Norfolk Street Sheffield City Centre S1 2JB
The Sheffield Food Partnership (ShefFood) are hosting the launch of the Local Food Action Plan for Sheffield on Thursday 15 June. ShefFood have co-created the action plan with almost 100 organisations in the city and in collaboration with FixOurFood through a series of 12 workshops to write and co-develop the action plan, which addresses 5 key pillars of a good local food system: food provision, food production, the food economy, health and wellbeing, and the good food movement. The action plan sets out specific commitments to action from diverse organisations across the city; over the next 7 years, these actions will take Sheffield’s food system on a journey to becoming fairer and more sustainable for people and planet. The launch event is free to attend (the community meal is on a pay-as-you-feel basis) and everyone is welcome, but spaces are limited so please do register for your free ticket via Eventbrite. For questions, please get in touch at info@sheffood.org.uk

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Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be July 2023. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by 29 June.

CHEFS blog

Interested in writing a blog post? These are usually 800-1200 words and written for a general audience in an informal style. Blogs can revisit work you’ve already done (e.g., highlighting a recent output/publication); discuss research or research-related activities (teaching, public engagement, etc.) that you are working on; offer your informed take on contemporary food/drink issues or policy; provide a profile on your research. If you’d like to contribute a piece, please get in touch with Jen (j.smith1@shu.ac.uk).

Want to stay updated? Follow us on Twitter (@SHU_CHEFS), subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each CHEFS webpage.

 

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by | March 15, 2023 · 10:30 pm

English and Welsh Wine Symposium, March 2023

A screenshot of the event programme

Many thanks to all who could join us on 14 March 2023, for the English and Welsh Wine Symposium, hosted by the CHEFS research cluster and the Department of Service Sector Management, Sheffield Business School.

A photo of the event, with tasting mats, wine notes and folded programmes on the tables

The half day event explored the current context and future directions of the English and Welsh wine industry, with keynotes, a tutored tasting of English and Welsh wines, and a panel discussion featuring a cross-section of industry perspectives. Co-organisers Professor Jennifer Smith Maguire and Dr John Dunning welcomed over 50 academics and industry professionals, including wine makers, winery owners, wine retailers and wine writers, and hospitality and retail professionals.

A photo of Simon Thorpe delivering his keynoteA screenshot of Simon Thorpe's first slide

The afternoon’s first keynote was delivered by Mr Simon Thorpe: ‘WineGB and its role supporting an emerging wine region.’ Simon is a Master of Wine, past trustee of the WSET, and current CEO of WineGB, the industry body for the wine production sector in Great Britain. Simon’s presentation provided a ‘state of the nation’ overview of wine production in the UK, and reviewed the challenges and opportunities for supporting an industry in its journey to maturity. Simon effusively captured the optimism of the event: “We are brilliantly set up: brilliant product, enormous market, brilliant consumers. We are amazingly well set up to be successful.”

A photo of Steve Charters delivering his keynoteA screenshot of Steve's first slide

Professor Steve Charters delivered the second keynote: ‘PDOs and Terroir: The Complexities of Wine and Place.‘ A Master of Wine, Steve is Professor of Marketing at Burgundy School of Wine and Spirits Business, and Adjunct Professor at Adelaide Business School. Steve’s talk explored the historical roots of PDOs (Protected Designations of Origin), which were a matter more of struggles between grape growers and wine merchants and the pursuit of economic power, than mystical notions of soil and place. Steve also shared preliminary findings from the UK portion of a transnational study of consumer perceptions of terroir, underlining that the sort of PDO that might best serve English and Welsh wine producers was far from straightforward.

A photo of Simon Thorpe leading the wine tasting, with an image of different coloured wines in six tasting glassesA photo of the room, with participants tasting the wines

Following lively question and answer sessions for each keynote, and a brief coffee break, the event resumed with a tutored tasting of a selection of wines, generously selected and donated by WineGB. Led by Simon Thorpe, the tasting took participants through six wines showcasing the diversity of English and Welsh wine production:
Penn Croft Bacchus 2021
Yotes Court Loose Rein 2021
White Castle Siegerrebe 2021
Sharpham Dart Valley Reserve 2020
Halfpenny Green Chardonnay 2019
Thorrington Mill Pinot Noir Rosé 2021

We had fantastic engagement from participants in the discussion of the wines, which ranged from anecdotes about the challenges of growing different varieties, to the challenges of selling little known varieties (Bacchus, Siergerrebe, Madeleine Angevine) to consumers, to the question of whether colour should matter when it comes to rosé.

A photo of the panel, with Will Harper, Barry Starmore, Kieron Atkinson and Greg Dunn
The final major portion of the Symposium was devoted to a panel discussion, chaired by Dr Greg Dunn, head of the wine division at Plumpton College. Panellists drew on their varied industry perspectives to reflect on the challenges and opportunities for the future of English and Welsh wine. Mr Will Harper (a Sheffield Hallam alum!) drew on his experience in the hospitality industry and role as General Manager at Ivy Asia to offer excellent insights as to where small scale wines are best served (and not best served) in the spectrum of restaurant businesses. Mr Barry Starmore reflected on how much had changed over his long involvement in wine retail in terms of consumer interests and tastes, and highlighted the unique capacity of independent retailers to hand sell small scale wines and tell their stories. Finally, Mr Kieron Atkinson drew on his wide and varied experience as a winemaker at Renishaw Hall and Darley Abbey, alongside several other wine industry roles, to reflect on the challenges of creating financially sustainable wineries that take best advantage of their place.

A photo of event co-organisers John Dunning and Jennifer Smith Maguire at the networking event The Symposium concluded with a networking event, the centrepiece of which was a selection of English sparkling wines donated by WineGB. Guests were treated to:
Dunesforde Queen of the North
Raimes Blanc de Noirs
Harrow & Hope Brut Rosé
Giffords Hall Classic Cuvée
Smith & Evans
Breaky Bottom Grace Nicols

Judging by the volume of conversations in the room, there was plenty of appetite for further discussion and agreement that the future of English and Welsh wines looks bright indeed.

Thanks in particular to the Department of Service Sector Management, Sheffield Business School, and to Mrs Julia Trustram Eve and WineGB, for the fantastic support that made the event possible.

Until next time!

 

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by | January 4, 2023 · 8:26 pm

What’s Cooking, January 2023

What’s Cooking is an update on all things related to CHEFS: the Culture, Health, Environment, Food and Society research cluster at Sheffield Hallam University. What’s been cooking since our last edition?

 

First and foremost, happy new year! It seems an opportune moment to re-introduce the cluster, which spans three broad areas:

  • Culture, Health, Environment, Food and Society (CHEFS) focuses on the socio-cultural dimensions of food and drink markets and consumption, and is led by Jennifer Smith Maguire;
  • Surplus Waste and Excess Food in Society (SWEFS) focuses on drivers and potential interventions to address food waste, and is led by Pallavi Singh;
  • Sheffield Hallam Appetite Research (SHARe) focuses on appetite regulation and eating behaviour, and is co-led by Jenny Paxmanand Jordan Beaumont.

Please get in touch if you’d like to get involved, and email Jen (j.smith1@shu.ac.uk) if you’d like details added (or refreshed) on our Members Page.

Research England have recently launched round 2 of the Expanding Excellence in England (E3) fund. The E3 fund is focused on the strategic and sustainable expansion of small, excellent research units that push the frontiers of human knowledge and deliver transformative impacts and enhancing, and enhance the skills base and diversify talent in any given disciplines. E3 funds are thus typically directed at staff recruitment (staff contracts and developing a talent pipeline), activities related to conducting research and creating a conducive research environment, and capital investment. We’d like to explore a potential CHEFS/SWEFS/SHARe bid, with our truly inter-disciplinary focus on food and society as the USP. The internal SHU deadline for expressions of interest is 20 January. If you’d like to be involved in this discussion, please let Jen know by Monday 9 January (j.smith1@shu.ac.uk) so that you are included in the planning meeting (date/time TBC).

Mark your calendars for the following upcoming CHEFS events:

  • 26 January, 5.30-8pm, on campus: Barbara Bray MBE will deliver a BTE Talk (for the College of Business, Technology and Engineering) on ‘Consolidating the population, planet and people: Food industry solutions.’ Registration and details here.
  • 9 February, 4-5.30pm, on Zoom: CHEFS online research talk on ‘Food, Wine and Discourse’ featuring paired papers from Meg Maker (on the potential for a more inclusive wine lexicon) and Joanne Hollows (archival media research on WWII cookery columns). Titles and abstracts to come; for now, you can find details and joining link here, or email me (smith1@shu.ac.uk) for an Outlook invite.
  • 8 March, 1-3pm, on campus: SHARe is hosting a ‘Complete and Finish’ writing event. Email event organizer Jenny Paxman if you have questions/would like to receive an Outlook invite.
  • 14 March, 1.15-5.30pm, on campus (followed by refreshments and networking, 5.30-6.30): CHEFS is hosting theEnglish and Welsh Wine Symposium, a half-day event that explores the current context and future directions of the English and Welsh wine industry, with keynotes from Simon Thorpe MW, CEO of WineGB, and Professor Steve Charters MW, as well as a tutored tasting of English and Welsh wines, and a panel discussion featuring a cross-section of industry perspectives. More information and the Eventbrite registration link available here.  Any questions, please email event lead organiser, John Dunning (dunning@shu.ac.uk).

Below, we have:

  • updates on recent CHEFS members’ activities (a recap of 2022 activities; a novel online wine tasting; a new publication on wine value claims);
  • resources/calls for papers/conference announcements (including a call for involvement in one of five working groups that ShefFood is organising, as part of their Bronze to Silver Award bid for Sustainable food places);
  • the usual call for contributions and content for the March 2023 edition of What’s Cooking.

Cheers,
Jen

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Recent CHEFS Activities

A quick recap of our 2022 CHEFS activities, which included:

  • 11 online research presentations, on craft, authenticity, beer, pubs, children, food, storytelling…and more! (recordings available here, including our final session of 2022 featuring Maria Touri’s research on digital storytelling and bridging the food producer/consumer gap);
  • 5 research roundtables;
  • 4 new GTA/PhD students: Megan, Ufuoma, Nikita, and Gareth (intros to their research here and here);
  • 3 research blog posts (about plant-based foods, South African wine farmworkers, and the PhD by Publication route);
  • a new, recurring PhD blog from Gareth Roberts, as he develops his PhD on food events, and sustainability.

photo of the wine tasting, with participants (visible in the Sheffield Hallam classroom and on the screen, attending from Puerto Rico via Zoom), raising their glasses John Dunning and David Graham hosted a novel wine tasting in November, with Nanette López and Zoe Santiago-Font of UAGM (Universidad Ana G. Méndez) and students in Puerto Rico. This was a live, simultaneous tutored wine tasting of 6 wines, with the same wines sourced both in Puerto Rico and in Sheffield. They are gearing up for future tastings—rum, perhaps!

A new publication from Jennifer Smith Maguire and Nikita-Marie Bridgeman, with co-authors Sharron Marco-Thyse (Centre for Rural Legal Studies, South Africa) and Charles Erasmus (Wine Industry Value Chain Round Table, South Africa): Wine farmworkers, provenance stories and ethical value claims, in the Journal of Wine Research, extends past research on ethical value claims in two ways. First, research often centres on certifications as mechanisms of ethical claims-making; in contrast, we focus on provenance stories as devices of wine brand differentiation and ethical value creation. Second, while value claims are broadly understood as co-creative outcomes involving producers, intermediaries, and consumers, we focus on manual farmworkers, who are largely absent, as story subjects and storytellers, in agri-food provenance stories and value claims. Focusing on the South African wine industry, the article analyses a comparative sample of South African, French, Italian and Australian winery websites, identifying provenance as the dominant frame for ethical value claims, family as a primary anchor for provenance, and South Africa’s distinctive prevalence of representations of farmworkers in winery communications. The article then reports on data from two ‘storytelling workshops’ with Cape Wineland farmworkers, which generated resonant themes – community and familiness; expertise and pride – that align with extant winery brand stories, and dominant market expectations and credence cues, suggesting potential for farmworkers to contribute to and be more securely included and recognized within premium wine value chains.

Finally: CHEFS is delighted to welcome Samantha McCormick, our latest food-focused GTA to Sheffield Business School! Sam is a SHU grad (BSc Hons Nutrition, Diet & Lifestyle) and will be starting her PhD journey in February; watch this space for an introduction in the next edition of What’s Cooking.

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Resources/call for papers/conference announcements

ShefFood, the food partnership for Sheffield, has launched a brand-new food charter for Sheffield as part of their Bronze to Silver Award bid for Sustainable food places. Over the next couple of months, ShefFood is bringing together food-based organisations from across Sheffield in five working groups to write a multi-stakeholder Action Plan for the city. The working groups (Food Ladders; Compost and Growing; Food Health and Obesity; Good Food Economy and Procurement; Good Food Movement—open meetings) have a series of workshops scheduled over January-March. Dates, locations, and details on how to get involved are available here; to confirm your place at any of the meetings, or for more information, please email <info@sheffood.org.uk>.

Call for papers: Third International Conference on Food and Communication. Deadline 15 February.
The third conference on Food and Communication will be held in Örebro, Sweden, 13 – 15th September 2023, with the theme “Communication ‘good’ foods.” By studying topics at the intersection of communication and food, the conference welcomes scientific contributions covering all geographic areas, historical periods, and methods, including, but not limited to food and: health; sustainability; ethics; science; branding/marketing; media; advice and cookbooks; governmental discourse; corporate discourse; professional communication (chefs, restaurants); politics; religion. Full information and abstract submission point available here.

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Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be March 2023. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by 27 February.

CHEFS blog

Interested in writing a blog post? These are usually 800-1200 words and written for a general audience in an informal style. Blogs can revisit work you’ve already done (e.g., highlighting a recent output/publication); discuss research or research-related activities (teaching, public engagement, etc.) that you are working on; offer your informed take on contemporary food/drink issues or policy; provide a profile on your research. If you’d like to contribute a piece, please get in touch with Jen (j.smith1@shu.ac.uk).

Want to stay updated? Follow us on Twitter (@SHU_CHEFS), subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each CHEFS webpage.

 

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by | July 16, 2020 · 11:42 am

Food Matters Live 2020 – registration open

Food Matters Live to offer an engaging virtual experience in October 2020 and announces new dates for 2021

Taking place on 13 and 14 October 2020, the Food Matters Live virtual experience will provide an engaging and inclusive opportunity for the global food, drink and nutrition industry to explore the latest innovative ingredient and nutraceutical solutions, hear food and drink experts discuss the latest insights via five streams of live webcasts and Q&A sessions, from the future of sustainable diets to nutrition in the community, packaging and marketing, and make valuable connections through the hosted buyer programme via virtual 1-2-1 meetings.

 

https://www.foodmatterslive.com/2020/news

 

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by | July 2, 2020 · 8:59 pm

Does swimming make you hungry?

People often believe that exercise makes you hungry, with many recreational swimmers reporting that they feel ‘ravenous’ during and after swimming.

Professor David Broom now at Coventry University worked with researchers from Loughborough University to put this theory to the test.

The team examined the effects of swimming versus cycling and resting sat down on appetite with a group of 32 healthy adults. The participants – 17 males and 15 females – were all under the age of 40 years old and had the ability to swim and cycle at a recreational (rather than elite) level.

The participants were provided with a set breakfast which they ate at home between 8.45am and 9.00am. They took part in three trials (separated by at least 4 days), where they rested throughout except when performing a total of 60 minutes of cycling or swimming on the trial day. The exercise sessions began 90 minutes after breakfast, and the researchers measured the participants’ appetites using a scale at multiple times throughout the day.

Thirty minutes after exercise – and at the equivalent time in the resting trial – the participants were allowed to eat as much pasta as they wanted until “comfortably full and satisfied”.

The results revealed that participants ate more during the swimming trial, with an average of an additional 142 calories being consumed than in the control trial. This is equivalent to a 25g packet of crisps or two digestive biscuits.

The reason for the appetite-stimulating effect of swimming is not yet understood and Professor Broom will be exploring this in future studies.

Swimming may not be as effective as other types of exercise for weight management and these findings support this claim. However, this is not to say that people should stop swimming if they are trying to lose weight. Swimmers just need to be mindful that they could potentially eat more and should resist the temptation to eat readily available snacks, or eat a smaller portion at their next meal.

One thing remains clear: it’s always important to be physically active, especially through activities you enjoy and will do regularly.

Read the team’s latest article in The Conversation to find out more.

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by | June 11, 2020 · 1:45 pm

NCMP trends resource

The National Child Measurement Programme (NCMP) has released a report on trends in children’s body mass index 2006 to 2007 and 2018 to 2019 accessible here

Included:

  • Analysis of the trends in obesity, excess weight, and severe obesity prevalence (NCMP),
  • Changes over time by age, sex, ethnic group and deprivation quintile

Highlights:

“The findings show that prevalence of obesity and excess weight are showing a downward trend among Reception (aged 4 to 5 years) boys. However, Reception girls and Year 6 (aged 10 to11 years) boys and girls are seeing an upward trend in the prevalence of obesity and excess weight. Prevalence of severe obesity is increasing among Reception girls and Year 6 boys and girls. Inequalities continue to widen in obesity, excess weight, and severe obesity across all age and sex groups in the NCMP.”

We hope you find this useful.

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by | April 27, 2020 · 3:55 pm

Fuller for longer?

Suzanne Zaremba (Lecturer in Nutrition, Centre for Public Health Nutrition Research, University of Dundee) and Miriam Clegg (Lecturer in Nutritional Sciences, University of Reading) have recently published a thought-provoking article in The Conversation highlighting the paucity of studies linking appetite measures to weight control endpoints and the need for more research in older adults.  This article has also been picked up by The Independent: https://www.independent.co.uk/news/long_reads/health-and-wellbeing/diet-nutrition-satiety-hunger-body-mind-a9453641.html

You may remember Miriam from our launch event.

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by | March 13, 2020 · 3:38 pm

‘Sustain’ to test the advertising restrictions policy developed by the Mayor of London’s office and Transport for London

The Healthy Weight and Physical Activity Community of Improvement YH will soon be starting work on a project with ‘Sustain’ to test the advertising restrictions policy developed by the Mayor of London’s office and Transport for London.

 

They are seeking an evaluation partner to work with them to assess the impact of providing a regional approach to the reduction of exposure to foods high in fat, salt and sugar (HFSS foods). Although funding has not yet been secured to support the evaluation, PHE would be keen to work with the evaluation partner to identify potential sources of funding.

 

Approximate project timeline:

January funding granted
February initial audit of council policies and contracts to provide baseline information for project.
February/ March identify evaluation partner and secure funding for evaluation
April/ May- CoI meeting for background to project and briefing for how LAs are going to be involved and how to start collecting the evidence
May- September LAs start collecting information eg detailed policies and contract information; photographs to make the case for implementing policy changes
October – Sustain start project implementation work with local authorities

 

Further information

If you would like further information. please contact

 

Nicola Corrigan Health and Wellbeing Programme Manager (Healthy Weight & Physical Activity)
Public Health England. Tel: 0113 8557289 Mob: 07584 336 319. nicola.corrigan@phe.gov.uk

 

Background to the project

The Yorkshire & Humber Association of Directors of Public Health (Y&H ADPH) Network have agreed to support an advocacy project from the Healthy Weight and Physical Activity Community of Improvement (HW&PA CoI).  This provides a regional approach to the reduction of exposure to foods high in fat, salt and sugar (HFSS foods).  It also supports the 7th commitment in the Local Authority Declaration on Healthy Weight (LADHW) commitment to:

‘protect our children from inappropriate marketing by the food and drink industry such as advertising and marketing in close proximity to schools; ‘giveaways’ and promotions within schools; at events on local authority controlled sites’

A high profile restriction on HFSS food advertising has been put in place by Transport for London (TfL) supported by the charity Sustain, who assisted in the development and implementation of the policy with the Mayor of London’s office.

By working with Sustain the Y&H ADPH Network will get the best learning and practice in relation to this emerging area of policy development and implementation.  Sustain would provide bespoke support to the Y&H region to replicate the TfL approach, which would include:

• A workshop with members of PHE’s Yorkshire and the Humber food subgroup to support interest, adoption and implementation across council advertising spaces
• Support to explore or implement an equivalent advertising policy across the Yorkshire and the Humber transport networks
• Support 2 (new) Yorkshire and the Humber councils to adopt an equivalent advertising policy
• End of project progress report to PHE Yorkshire and the Humber
• Short briefing paper on learning/recommendations from programme (public)

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by | February 10, 2020 · 5:39 pm

Highly Cited Paper in Journal of Endocrinology for 2019

 

Broom et al’s paper – ‘Acute effect of exercise intensity and duration on acylated ghrelin and hunger in men’ was the Journal of Endocrinology’s highest downloaded non – gold open access paper in 2017. It has now been acknowledged as one of the journals most highly citied in 2019.

Broom’s previous work showed that acute exercise transiently suppresses the orexigenic (appetite stimulating) gut hormone acylated ghrelin, but the extent to which exercise intensity and duration determine this response was not fully understood.

 

The effects of manipulating exercise intensity and duration on acylated ghrelin concentrations and hunger were therefore examined in two experiments.

 

In experiment A, nine healthy males completed three conditions being 1) resting control, 2) moderate-intensity running and 3) vigorous-intensity running.

 

In experiment B, nine healthy males completed three conditions being 1) resting control, 2) 45-min running and 3) 90-min running.

 

In both experiments, participants consumed standardised meals, and acylated ghrelin concentrations and hunger were measured throughout.

 

In experiment A, acylated ghrelin concentrations were lower than resting control in both running conditions and to a greater extent in the vigorous-intensity running condition. In experiment B, acylated ghrelin concentrations were lower than control in both running conditions. Hunger ratings were lower for longer after 90 minutes of running.

 

Exercise intensity and duration are key determinants of the acylated ghrelin response to acute exercise with a clear dose response effect. The higher the intensity and the longer the duration the greater the suppression of hunger and acylated ghrelin.

 

Research in this area is needed to identify effective doses of exercise to encourage weight loss and maintenance.

 

This work was in collaboration with academics from Loughborough University. We have recently submitted a paper examining swimming as a mode of physical activity which anecdotally increases hunger. Findings to follow once published.

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