Profile of European adults interested in internet-based personalised nutrition: the Food4Me study

Livingstone, Katherine M., Celis-Morales, Carlos, Navas-Carretero, Santiago, San-Cristobal, Rodrigo, O'Donovan, Clare B., Forster, Hannah, Woolhead, Clara, Marsaux, Cyril F. M., Macready, Anna L., Fallaize, Rosalind, Kolossa, Silvia, Tsirigoti, Lydia, Lambrinou, Christina P., Moschonis, George, Godlewska, Magdalena, Surwiłło, Agnieszka, Drevon, Christian A., Manios, Yannis, Traczyk, Iwona, Gibney, Eileen, Brennan, Lorraine, Walsh, Marianne C., Lovegrove, Julie A., Alfredo Martinez, J., Saris, Wim H., Daniel, Hannelore, Gibney, Mike and Mathers, John C. 2016, Profile of European adults interested in internet-based personalised nutrition: the Food4Me study, European journal of nutrition, vol. 55, no. 2, pp. 759-769, doi: 10.1007/s00394-015-0897-y.

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Title Profile of European adults interested in internet-based personalised nutrition: the Food4Me study
Author(s) Livingstone, Katherine M.ORCID iD for Livingstone, Katherine M.
Celis-Morales, Carlos
Navas-Carretero, Santiago
San-Cristobal, Rodrigo
O'Donovan, Clare B.
Forster, Hannah
Woolhead, Clara
Marsaux, Cyril F. M.
Macready, Anna L.
Fallaize, Rosalind
Kolossa, Silvia
Tsirigoti, Lydia
Lambrinou, Christina P.
Moschonis, George
Godlewska, Magdalena
Surwiłło, Agnieszka
Drevon, Christian A.
Manios, Yannis
Traczyk, Iwona
Gibney, Eileen
Brennan, Lorraine
Walsh, Marianne C.
Lovegrove, Julie A.
Alfredo Martinez, J.
Saris, Wim H.
Daniel, Hannelore
Gibney, Mike
Mathers, John C.
Journal name European journal of nutrition
Volume number 55
Issue number 2
Start page 759
End page 769
Total pages 11
Publisher Springer
Place of publication Berlin, Germany
Publication date 2016-03
ISSN 1436-6207
Keyword(s) European profile
personalised nutrition
randomised controlled trial
tailored intervention
Summary PURPOSE: Personalised interventions may have greater potential for reducing the global burden of non-communicable diseases and for promoting better health and well-being across the lifespan than the conventional "one size fits all" approach. However, the characteristics of individuals interested in personalised nutrition (PN) are unclear. Therefore, the aim of this study was to describe the characteristics of European adults interested in taking part in an internet-based PN study. METHODS: Individuals from seven European countries (UK, Ireland, Germany, The Netherlands, Spain, Greece and Poland) were invited to participate in the study via the Food4Me website ( ). Two screening questionnaires were used to collect data on socio-demographic, anthropometric and health-related characteristics as well as dietary intakes. RESULTS: A total of 5662 individuals expressed an interest in the study (mean age 40 ± 12.7; range 15-87 years). Of these, 65 % were female and 97 % were Caucasian. Overall, 13 % were smokers and 47 % reported the presence of a clinically diagnosed disease. Furthermore, 47 % were overweight or obese and 35 % were sedentary during leisure time. Assessment of dietary intakes showed that 54 % of individuals reported consuming at least 5 portions of fruit and vegetables per day, 46 % consumed more than 3 servings of wholegrains and 37 % limited their salt intake to <5.75 g per day. CONCLUSIONS: Our data indicate that individuals volunteering to participate in an internet-based PN study are broadly representative of the European adult population, most of whom had adequate nutrient intakes but could benefit from improved dietary choices and greater physical activity. Future use of internet-based PN approaches is thus relevant to a wide target audience.
Language eng
DOI 10.1007/s00394-015-0897-y
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
1111 Nutrition And Dietetics
Socio Economic Objective 920411 Nutrition
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2015, Springer-Verlag Berlin Heidelberg
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Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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