Article

Guo, J., Lovegrove, J. A. and Givens, D. I. (2019) Food fortification and biofortification as potential strategies for prevention of vitamin D deficiency. Nutrition Bulletin, 44 (1). pp. 36-42. ISSN 1471-9827 doi: https://doi.org/10.1111/nbu.12363

Guo, S., Lovegrove, J. A. and Givens, D. I. (2019) A narrative review of the role of foods as dietary sources of vitamin D of ethnic minority populations with darker skin: the underestimated challenge. A Narrative Review of The Role of Foods as Dietary, 11 (1). 81. ISSN Nutrients doi: https://doi.org/10.3390/nu11010081

Guo, J., Givens, D. I., Astrup, A., Bakker, S. J. L., Goossens, G. H., Kratz, M., Marette, A., Pijl, H. and Soedamah-Muthu, S. S. (2019) The impact of dairy products in the development of type 2 diabetes: where does the evidence stand in 2019? Advances in Nutrition, 10 (6). pp. 1066-1075. ISSN 2156-5376 doi: https://doi.org/10.1093/advances/nmz050

Guo, S., Hobbs, D. A., Cockcroft, J. R., Elwood, P. C., Pickering, J. E., Lovegrove, J. A. and Givens, D. I. (2018) Association between egg consumption and cardiovascular disease events, diabetes and all-cause mortality. European Journal of Nutrition, 57 (8). pp. 2943-2952. ISSN 1436-6215 doi: https://doi.org/10.1007/s00394-017-1566-0

Guo, J., Lovegrove, J. A. and Givens, D. I. (2018) 25(OH)D3-enriched or fortified foods are more efficient at tackling inadequate vitamin D status than vitamin D3. Proceedings of the Nutrition Society, 77 (3). pp. 282-291. ISSN 0029-6651 doi: https://doi.org/10.1017/S0029665117004062

Guo, J., Jones, A. K., Givens, D. I., Lovegrove, J. A. and Kliem, K. E. (2018) Effect of dietary vitamin D3 and 25-hydroxyvitamin D3 supplementation on plasma and milk 25-hydroxyvitamin D3 concentration in dairy cows. Journal of Dairy Science, 101 (4). pp. 3545-3553. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2017-13824

Guo, J., Jackson, K. G., Givens, D. I. and Lovegrove, J. A. (2018) Reply to TR Hill and I Kyriazakis. Journal of Nutrition, 148 (4). p. 665. ISSN 1541-6100 doi: https://doi.org/10.1093/jn/nxy010

Guo, J., Dougkas, A., Elwood, P. C. and Givens, D. I. (2018) Dairy foods and body mass index over 10-year: evidence from the Caerphilly Prospective Cohort Study. Nutrients, 10 (10). 1515. ISSN 2072-6643 doi: https://doi.org/10.3390/nu10101515

Guo, J., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Che Taha, C. S. b., Li, Y., Givens, D. I. and Lovegrove, J. A. (2017) A 25-hydroxycholecalciferol–fortified dairy drink is more effective at raising a marker of postprandial vitamin D status than cholecalciferol in men with suboptimal vitamin D status. Journal of Nutrition, 147 (11). pp. 2076-2082. ISSN 1541-6100 doi: https://doi.org/10.3945/jn.117.254789

Guo, S., Cockcroft, J. R., Elwood, P. C., Pickering, J. E., Lovegrove, J. A. and Givens, D. I. (2017) Vitamin D intake and risk of CVD and all-cause mortality: evidence from the Caerphilly Prospective Cohort Study. Public Health Nutrition, 20 (15). pp. 2744-2753. ISSN 1368-9800 doi: https://doi.org/10.1017/S1368980017001732

Guo, J., Kliem, K. E., Lovegrove, J. A. and Givens, D. I. (2017) Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail. Food Chemistry, 221. pp. 1021-1025. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.11.060

Guo, J., Astrup, A., Lovegrove, J. A., Gijsbers, L., Givens, I. and Soedamah-Muthu, S. S. (2017) Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose-response meta-analysis of prospective cohort studies. European Journal of Epidemiology, 32 (4). pp. 269-287. ISSN 0393-2990 doi: https://doi.org/10.1007/s10654-017-0243-1