Nutrition Research Reviews

Nutrition Research Reviews is a review journal published by Cambridge University Press on behalf of The Nutrition Society, established in 1988 and covering human and animal nutrition, with a 2025 Journal Impact Factor of 7.5 and a rank of 10th among 114 nutrition and dietetics journals《营养研究评论》（Nutrition Research Reviews）由（Cambridge University Press）代表（The Nutrition Society）出版，1988 年创刊，涵盖人类与动物营养学，2025 年影响因子为 7.5，在 114 种营养与饮食学期刊中列第 10 位

Scope

• The journal offers a comprehensive overview of nutritional science by distilling the latest research and linking it to established practice该刊通过提炼最新研究并将其与既有实践相连接，提供营养科学的全景式综述。
• Nutritional physiology and the physiology of digestion are central, with particular attention to food and the gut营养生理学与消化生理学居核心位置，尤重食物与肠道的关系。
• The gut microbiome, dietary carbohydrates and fibre, the food matrix and polyphenols form a distinct cluster of review topics肠道微生物组、膳食碳水化合物与纤维、食物基质以及多酚构成一个独立的综述主题群。
• Lipids, micronutrients, muscle metabolism, oxidative stress, antioxidants and ageing are covered, including work in animal models脂质、微量营养素、肌肉代谢、氧化应激、抗氧化与衰老均在范围内，并包括动物模型研究。
• Public health nutrition and nutrition communication, including strategies for behaviour change, extend the journal into policy and practice公共卫生营养与营养传播（含行为改变策略）把该刊延伸至政策与实践层面。
• Nutrigenetics, cardiovascular health, cognition, ω-3 fatty acids and Mediterranean-style diets appear regularly in its pages营养遗传学、心血管健康、认知、ω-3 脂肪酸与地中海式饮食常在该刊出现。
• In addition to narrative critical reviews, the journal publishes scoping reviews and substantive systematic reviews除叙述性评论外，该刊亦发表范围综述与大型系统综述。

History

• The title was established in 1988 by The Nutrition Society, the British learned society for nutrition founded in 1941, and has been published by Cambridge University Press since then该刊由（The Nutrition Society）于 1988 年创办，该学会是英国营养学学术团体，成立于 1941 年，刊物此后一直由（Cambridge University Press）出版。
• It sits alongside the society's research and public health titles, giving the society a dedicated outlet for synthesis rather than primary data它与该学会的研究类与公共卫生类刊物并列，为学会提供了专门的综合评述平台而非原始数据平台。
• The journal appears twice a year, with each issue collecting commissioned and submitted reviews across the field该刊每年出版两期，每期汇集来自各方向的约稿与投稿综述。
• Publication is hybrid, with subscription access as the default and an open access option for individual articles该刊采用混合出版，默认订阅访问，单篇可选用开放获取。
• Its impact factor was 7.8 in 2021, 8.146 in 2022, 4.5 in 2024 and 7.5 in 2025, with 2022 its highest value to date其影响因子 2021 年为 7.8，2022 年为 8.146，2024 年为 4.5，2025 年为 7.5，其中 2022 年为历年最高。

Editors

• The editor-in-chief is Christine Edwards, professor at the University of Glasgow, whose research covers nutritional physiology, food and the gut, the gut microbiome and dietary fibre现任主编为（University of Glasgow）教授（Christine Edwards），其研究涵盖营养生理学、食物与肠道、肠道微生物组以及膳食纤维。
• An editorial office run by Alison Sage and Jeremy Cottrell handles manuscripts, with Cottrell's own background in animal nutrition and muscle physiology由（Alison Sage）与（Jeremy Cottrell）主持的编辑部处理稿件，后者本人的背景为动物营养与肌肉生理。
• Dominique Dardevet of INRA in France sits on the board, bringing work on ageing, sarcopenia, dietary protein and muscle signalling法国（INRA）的（Dominique Dardevet）在编委会中任职，带来衰老、肌少症、膳食蛋白与肌肉信号方面的工作。
• Anne Marie Minihane contributes expertise in nutrigenetics, cardiovascular health, cognition and ω-3 fatty acids（Anne Marie Minihane）贡献营养遗传学、心血管健康、认知与 ω-3 脂肪酸方面的专长。
• Board coverage also runs to appetite and energy regulation, lipids and micronutrients, dietary fibre and probiotics, and health disparities in food insecurity编委的覆盖范围还包括食欲与能量调节、脂质与微量营养素、膳食纤维与益生菌，以及食物不安全造成的健康差异。
• Reviews are expected to advance new concepts and hypotheses rather than catalogue the literature, and authors are asked to draw out implications for practice该刊要求综述提出新概念与新假说，而不是罗列文献，并要求作者点明对实践的含义。