Deakin University
Browse

Personalised nutrition advice reduces intake of discretionary foods and beverages: findings from the Food4Me randomised controlled trial

Download (734.4 kB)
Version 3 2024-06-19, 03:44
Version 2 2024-06-06, 01:19
Version 1 2021-06-18, 08:31
journal contribution
posted on 2024-06-19, 03:44 authored by Katherine LivingstoneKatherine Livingstone, C Celis-Morales, S Navas-Carretero, R San-Cristobal, H Forster, C Woolhead, CB O’Donovan, G Moschonis, Y Manios, I Traczyk, TE Gundersen, CA Drevon, CFM Marsaux, R Fallaize, AL Macready, H Daniel, WHM Saris, JA Lovegrove, M Gibney, ER Gibney, M Walsh, L Brennan, JA Martinez, JC Mathers
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 < 0.001) from ADG discretionary items were lower in personalised nutrition vs control. There were greater reductions in ADG percentage energy and percentage total fat, SFA and salt for those randomised to L3 vs L2. Conclusions Compared with generalised dietary advice, personalised nutrition advice achieved greater reductions in discretionary foods intake when the classification included all foods high in fat, added sugars and salt. Future personalised nutrition approaches may be used to target intake of discretionary foods. Trial registration Clinicaltrials.gov NCT01530139. Registered 9 February 2012.

History

Journal

International Journal of Behavioral Nutrition and Physical Activity

Volume

18

Article number

ARTN 70

Pagination

1 - 12

Location

England

Open access

  • Yes

ISSN

1479-5868

eISSN

1479-5868

Language

English

Publication classification

C1 Refereed article in a scholarly journal

Issue

1

Publisher

BMC