Epigenetics of nutrition in aging

There is a need to identify factors that are able to influence health in old age and to develop interventions that could slow down the process of aging and its associated pathologies. Lifestyle modifications, and especially nutrition, appear to be promising strategies to promote healthy aging. Their impact on aging biomarkers has been poorly investigated. In the first part of this work, we evaluated the impact of a one-year Mediterranean-like diet, delivered within the framework of the NU-AGE project in 120 elderly subjects, on epigenetic age acceleration measures assessed with Horvath’s clock. We observed a rejuvenation of participants after nutritional intervention. The effect was more marked in the group of Polish females and in subjects who were epigenetically older at baseline. In the second part of this work, we developed a new model of epigenetic biomarker, based on a gene-targeted approach with the EpiTYPER® system. We selected six regions of interest (associated with ELOVL2, NHLRC1, SIRT7/MAFG, AIM2, EDARADD and TFAP2E genes) and constructed our model through a ridge regression analysis. In controls, estimation of chronological age was accurate, with a correlation coefficient between predicted and chronological age of 0.92 and a mean absolute deviation of 4.70 years. Our model was able to capture phenomena of accelerated or decelerated aging, in Down syndrome subjects and centenarians and offspring respectively. Applying our model to samples of the NU-AGE project, we observed similar results to the ones obtained with the canonical epigenetic clock, with a rejuvenation of the individuals after one-year of nutritional intervention. Together, our findings indicate that nutrition can promote epigenetic rejuvenation and that epigenetic age acceleration measures could be suitable biomarkers to evaluate their impact. We demonstrated that the effect of the dietary intervention is country-, sex- and individual-specific, thus suggesting the need for a personalized approach to nutritional interventions.

Understanding food waste through behavioural theories in different settings

SDG 12.3 aims to promote sustainable consumption and production patterns by addressing the global food loss and waste problem. Given the multiple interrelated impacts, food waste is recognized as one of the major food system challenges. The scope of this work is to contribute to the understanding on food waste generation and potential approaches to tackle it. This work was specifically designed to achieve the following goals: 1) Understand specific factors that affect individual behaviours to generate FW at household, 2) Analyse the effective ways to reduce FW through behaviour change perspective given the catering and hospitality sector, and 3) Provide an evidence synthesis on intervention study that incorporate stakeholder insights focus on school meals. The first goal of identifying food waste drivers was achieved by the systematically reviewing on peer-reviewed and grey literature. The Motivation-Opportunity-Ability (MOA) framework was applied to frame consumer behavioural drivers and identify levers that could be potentially utilized to reduce food waste. Consumer segmentation was further discussed to provide insights for developing tailored food waste reduction interventions. The second goal required the identification on practical interventions, which has been accomplished by systematic literature review basing on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses. The efficiency and working mechanism of interventions were evaluated basing on the combination of MOA and behavioural change wheel. Building on the evidence of effective interventions, a roadmap was developed for policymakers and practitioners to lead their own pathway on intervention study and upscaling. The third aim has been achieved with a school meals interventions mapping and the implementation of stakeholder workshops. The method was built on the literature review and then enriched by intervention co-design dialogue among stakeholders. The overall conclusion addressed challenges of food waste determents identification, tailored reduction interventions developing, sustainable consumption promotion with school meals.

Digital-based interventions for teams in the workplace

This research project investigated a digital workplace intervention based on team coaching and social network visualisation. The investigation was carried out through four studies. Study 1 was a systematic literature review with a realist synthesis approach about workplace digital interventions at multiple levels, highlighting the need for more research about group-level digital workplace interventions. Study 2 was a qualitative needs assessment exercise that verified the fit between the targeted organisations and the selected intervention. Following the tailored implementation of the intervention, Study 3 analysed recipients’ positive perceptions of intervention characteristics, with usability and integrity being appreciated the most, and acceptability being appreciated the least. While the intervention was considered usable and recipients felt valued during sessions, training did not fully meet their expectations. Also, recipients’ perceptions did not change from second to fourth session, suggesting they remained stably satisfied with the intervention over time. Finally, Study 4 tested two relevant Context-Mechanism-Outcome (CMO) configurations and suggested that teams implementing action plans developed during training might need less support from immediate managers to coordinate collective efforts and accomplish collective performance. Moreover, peer support towards training transfer was confirmed as a relevant contextual factor contributing to intervention effectiveness. Overall, this multifaceted and complex research project offers a nuanced examination of team-level digital interventions within the contemporary workplace, unveiling valuable insights and opportunities for further refinement and application.