| Autor: |
Katherine M. Livingstone, Carlos Celis-Morales, Santiago Navas-Carretero, Rodrigo San-Cristobal, Hannah Forster, Clara Woolhead, Clare B. O’Donovan, George Moschonis, Yannis Manios, Iwona Traczyk, Thomas E. Gundersen, Christian A. Drevon, Cyril F. M. Marsaux, Rosalind Fallaize, Anna L. Macready, Hannelore Daniel, Wim H. M. Saris, Julie A. Lovegrove, Mike Gibney, Eileen R. Gibney, Marianne Walsh, Lorraine Brennan, J. Alfredo Martinez, John C. Mathers, on behalf of the Food4Me Study |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
International Journal of Behavioral Nutrition and Physical Activity, Vol 18, Iss 1, Pp 1-12 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
1479-5868 |
| DOI: |
10.1186/s12966-021-01136-5 |
| Popis: |
Abstract Background The effect of personalised nutrition advice on discretionary foods intake is unknown. To date, two national classifications for discretionary foods have been derived. This study examined changes in intake of discretionary foods and beverages following a personalised nutrition intervention using these two classifications. Methods Participants were recruited into a 6-month RCT across seven European countries (Food4Me) and were randomised to receive generalised dietary advice (control) or one of three levels of personalised nutrition advice (based on diet [L1], phenotype [L2] and genotype [L3]). Dietary intake was derived from an FFQ. An analysis of covariance was used to determine intervention effects at month 6 between personalised nutrition (overall and by levels) and control on i) percentage energy from discretionary items and ii) percentage contribution of total fat, SFA, total sugars and salt to discretionary intake, defined by Food Standards Scotland (FSS) and Australian Dietary Guidelines (ADG) classifications. Results Of the 1607 adults at baseline, n = 1270 (57% female) completed the intervention. Percentage sugars from FSS discretionary items was lower in personalised nutrition vs control (19.0 ± 0.37 vs 21.1 ± 0.65; P = 0.005). Percentage energy (31.2 ± 0.59 vs 32.7 ± 0.59; P = 0.031), percentage total fat (31.5 ± 0.37 vs 33.3 ± 0.65; P = 0.021), SFA (36.0 ± 0.43 vs 37.8 ± 0.75; P = 0.034) and sugars (31.7 ± 0.44 vs 34.7 ± 0.78; P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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