Consumption, in nutrition science, refers to the intake of foods, beverages, and dietary components by individuals and populations, and to the patterns and quantities in which they are eaten. It is a central determinant of nutritional status and health, shaping the risk of chronic conditions such as obesity, cardiov…
Consumption, in nutrition science, refers to the intake of foods, beverages, and dietary components by individuals and populations, and to the patterns and quantities in which they are eaten. It is a central determinant of nutritional status and health, shaping the risk of chronic conditions such as obesity, cardiovascular disease, and type 2 diabetes, as well as immune function and well-being. Studying consumption involves assessing what is eaten, the physiological effects of specific foods, and the behavioural, educational, and policy factors that influence dietary choices. Research in this area examines the effects of particular foods, including daily grape juice on weight and DNA damage in older adults, oral honey on immune function, and dairy on vaccine immune response. Studies also address interventions to increase fruit and vegetable intake through nutrition education and active choice, the improvement of vegetable diversity and micronutrient intake, and the use of taxation on sugar-sweetened beverages. Further work considers vegetarian dietary patterns and chronic-disease risk, cultural dietary traditions, and individual variation in taste perception that affects food choice. By linking the intake of specific foods and overall dietary patterns to physiological effects and disease risk, consumption research informs dietary guidance, education, and policy aimed at improving population health through what people eat.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 48 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Consumption, linking to each citing work.