• ‘Low-salt’ bread as an important component of a pragmatic reduced-salt diet for lowering blood pressure in adults with elevated blood pressure 

  Cashman, Kevin D.; Kenny, Sorcha; Kerry, Joseph P.; Leenhardt, Fanny; Arendt, Elke K. (MDPI, 2019-07-26)

  Reformulation of bread in terms of salt content remains an important measure to help achieve a reduction in salt intake in the population and for the prevention of hypertension and elevated blood pressure (BP). Our fundamental ...
• The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content 

  Duffy, Sarah K.; Kelly, Alan K.; Rajauria, Gaurav; Jakobsen, Jette; Clarke, Louise C.; Monahan, Frank J.; Dowling, Kirsten G.; Hull, George; Galvin, Karen; Cashman, Kevin D.; Hayes, Aoife; O'Doherty, John V. (Elsevier Ltd., 2018-04-22)

  This study investigated the effects of synthetic and natural sources of vitamin D biofortification in pig diets on pork vitamin D activity and pork quality. One hundred and twenty pigs (60 male, 60 female) were assigned ...
• An exploration of the calcium metabolic system in pregnancy and public health programmes to improve early nutrition in maternal-infant cohorts 

  Hemmingway, Andrea (University College Cork, 2019)

  Although pregnancy and infancy represent periods of particular nutritional vulnerability, many gaps in the evidence base remain during these life-stages. The research in this thesis was conducted in two phases across three ...

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