The world is facing a number of challenges related to food consumption. Food conduces to far-reaching health effects as well as environmental impact. System changes are needed tomeet a sustainable, healthy food production and consumption. Public and institutional mealsplay a vital role in promoting health and sustainability. In many countries public meals, in this study defined as meals taking place in institutional settings, constitutes a substantial part offood consumption, and may exert a a normative influence on peoples’ food habits. The aimof this study was to exploratively review how, and if, health and sustainability are addressedin the European scientific literature dealing with public meals. Of >3000 papers, 20 werefound to satisfy the criteria and included in the review. The results showed that schools andhospitals are the most dominant arenas where both health and sustainability have beenaddressed. Three different approaches in combining health and sustainability. In the first“Health as embracing sustainability” health is the point of departure and sustainability isincluded as part of health. This is emphasized in relation to health promotion initiatives andhow these could also be more sustainable, claiming that health should embrace both aspects.In the second, “Sustainability as embracing health” sustainability is in focus and health is seenas part of sustainability. This was for example illustrated when focusing on sustainable foodprocurement which is then also motivated by better nutrition in terms of knowing where thefood comes from and how it is produced. Last, for “Health and sustainability as separateconcepts” the link between heath and sustainability was unspecified or undefined. This couldbe exemplified by the stated, but not inter linked or combined, role of the school meal totackle societal challenges related to health and sustainability. In general, a clear motivationfor addressing both health and sustainability is most often missing. This indicates a need formore research within all public meal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.

PURPOSE: To investigate potential interactions between dietary patterns and genetic factors modulating risk for Alzheimer's disease (AD) in relation to incident dementia.

METHODS: Data were derived from the population-based Gothenburg H70 Birth Cohort Studies in Sweden, including 602 dementia-free 70-year-olds (examined 1992-93, or 2000-02; 64% women) followed for incident dementia until 2016. Two factors from a reduced rank regression analysis were translated into dietary patterns, one healthy (e.g., vegetables, fruit, and fish) and one western (e.g., red meat, refined cereals, and full-fat dairy products). Genetic risk was determined by APOE ε4 status and non-APOE AD-polygenic risk scores (AD-PRSs). Gene-diet interactions in relation to incident dementia were analysed with Cox regression models. The interaction p value threshold was < 0.1.

RESULTS: There were interactions between the dietary patterns and APOE ε4 status in relation to incident dementia (interaction p value threshold of < 0.1), while no evidence of interactions were found between the dietary patterns and the AD-PRSs. Those with higher adherence to a healthy dietary pattern had a reduced risk of dementia among ε4 non-carriers (HR: 0.77; 95% CI: 0.61; 0.98), but not among ε4 carriers (HR: 0.86; CI: 0.63; 1.18). Those with a higher adherence to the western dietary pattern had an increased risk of dementia among ε4 carriers (HR: 1.37; 95% CI: 1.05; 1.78), while no association was observed among ε4 non-carriers (HR: 0.99; CI: 0.81; 1.21).

CONCLUSIONS: The results of this study suggest that there is an interplay between dietary patterns and APOE ε4 status in relation to incident dementia.

The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing

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Objectives: Evidence suggests that diet could be a modifiable factor in the prevention of Alzheimer´s disease (AD). High quality dietary patterns, such as the Mediterranean diet, has been suggested as protective, and lower quality dietary patterns, such as the western diet, has been suggested as a risk factor. Studies on the associations between dietary patterns and biomarker pathways for AD, are still limited. The aim of this study is to investigate the relation between dietary patterns and CSF-biomarkers of relevance for AD in a sample of 70-year-olds from the general population.

Methods: Data was derived from the population based Gothenburg H70 Birth Cohort Studies in Gothenburg, Sweden (n=1203). There were 273 non-demented participants with dietary- and CSF data (49% women).  CSF levels of β-amyloid (Aβ)42, total tau, and phosphorylated tau were measured with ELISA-based methods. Dietary intake was determined by the diet history method. Dietary intake was divided into food groups, and energy and nutrient intake were calculated. Statistical analyses were performed using general linear models, adjusted for energy intake, APOE4, BMI, education, and physical activity level

Results: Lower levels of β-amyloid in CSF were associated with a higher intake of fast food, fiber, fiber rich bread and cereals among men (p=0,041). Among women, lower levels of β-amyloid were associated with a higher intake of sweets (p=0.022), before adjusting for covariates, but not after. Higher levels of total tau and phosphorylated tau were associated with a higher margarine intake (primarily butter based) among men (p=0.048). Among women, higher tau-levels were associated with a higher intake of soda (p=0.003).

Conclusions: Preliminary results indicate that the intake of lower quality foods, such as fast food, butter based margarines and soda, was related to more pathological levels of the CSF-biomarkers. In men, we also found a relation between fibre, fibre rich bread and cereals and more pathological levels. Fibre are considered healthy, but the dietary quality of fibre rich bread and cereals can vary. Further analyses will be conducted using a Mediterranean dietary index and principal component analyses (PCA) to investigate dietary patterns associated with CSF-biomarkers of amyloid and tangle pathology and neurodegeneration.