Carlos Celis-Morales1, Katherine M Livingstone2, Fanny Petermann-Rocha3, Santiago Navas-Carretero4, Rodrigo San-Cristobal5, Clare B O'Donovan6, George Moschonis7, Yannis Manios8, Iwona Traczyk9, Christian A Drevon10, Hannelore Daniel11, Cyril F M Marsaux12, Wim H M Saris12, Rosalind Fallaize13, Anna L Macready14, Julie A Lovegrove14, Mike Gibney6, Eileen R Gibney6, Marianne Walsh6, Lorraine Brennan6, J Alfredo Martinez15, John C Mathers16. 1. Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, United Kingdom; Exercise Physiology Research Centre (CIFE), Universidad Mayor, Santiago, Chile; BHF Glasgow Cardiovascular Research Centre, Institute of Cardiovascular and Medical Sciences, University of Glasgow, Glasgow, United Kingdom. 2. Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, United Kingdom; Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia. 3. BHF Glasgow Cardiovascular Research Centre, Institute of Cardiovascular and Medical Sciences, University of Glasgow, Glasgow, United Kingdom. 4. Department of Nutrition, Food Science and Physiology, University of Navarra, Pamplona, Spain; CIBERobn, Instituto de Salud Carlos III, Madrid, Spain. 5. Department of Nutrition, Food Science and Physiology, University of Navarra, Pamplona, Spain; Precision Nutrition and Cardiometabolic Health, IMDEA-Food Institute, Madrid Institute for Advanced Studies, CEI UAM + CSIC, Madrid, Spain. 6. UCD Institute of Food and Health, University College Dublin, Belfield, Dublin, Republic of Ireland. 7. Department of Dietetics, Nutrition and Sport, School of Allied Health, Human Services and Sport, La Trobe University, Melbourne, Victoria, Australia. 8. Department of Nutrition and Dietetics, Harokopio University, Athens, Greece. 9. Department of Human Nutrition, Faculty of Health Sciences, Medical University of Warsaw, Warsaw, Poland. 10. Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, Oslo, Norway. 11. Molecular Nutrition Unit, Department Food and Nutrition, Technische Universität München, Munich, Germany. 12. Department of Human Biology, NUTRIM, School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, Maastricht, The Netherlands. 13. School of Life and Medical Sciences, University of Hertfordshire, Hatfield, United Kingdom; Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom. 14. Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom. 15. Department of Nutrition, Food Science and Physiology, University of Navarra, Pamplona, Spain; CIBERobn, Instituto de Salud Carlos III, Madrid, Spain; Precision Nutrition and Cardiometabolic Health, IMDEA-Food Institute, Madrid Institute for Advanced Studies, CEI UAM + CSIC, Madrid, Spain. 16. Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, United Kingdom. Electronic address: john.mathers@newcastle.ac.uk.
Abstract
INTRODUCTION: This study tested the hypothesis that providing personalized nutritional advice and feedback more frequently would promote larger, more appropriate, and sustained changes in dietary behavior as well as greater reduction in adiposity. STUDY DESIGN: A 6-month RCT (Food4Me) was conducted in seven European countries between 2012 and 2013. SETTING/PARTICIPANTS: A total of 1,125 participants were randomized to Lower- (n=562) or Higher- (n=563) Frequency Feedback groups. INTERVENTION: Participants in the Lower-Frequency group received personalized nutritional advice at baseline and at Months 3 and 6 of the intervention, whereas the Higher-Frequency group received personalized nutritional advice at baseline and at Months 1, 2, 3 and 6. MAIN OUTCOME MEASURES: The primary outcomes were change in dietary intake (at food and nutrient levels) and obesity-related traits (body weight, BMI, and waist circumference). Participants completed an online Food Frequency Questionnaire to estimate usual dietary intake at baseline and at Months 3 and 6 of the intervention. Overall diet quality was evaluated using the 2010 Healthy Eating Index. Obesity-related traits were self-measured and reported by participants via the Internet. Statistical analyses were performed during the first quarter of 2018. RESULTS: At 3 months, participants in the Lower- and Higher-Frequency Feedback groups showed improvements in Healthy Eating Index score; this improvement was larger in the Higher-Frequency group than the Lower-Frequency group (Δ=1.84 points, 95% CI=0.79, 2.89, p=0.0001). Similarly, there were greater improvements for the Higher- versus Lower-Frequency group for body weight (Δ= -0.73 kg, 95% CI= -1.07, -0.38, p<0.0001), BMI (Δ= -0.24 kg/m2, 95% CI= -0.36, -0.13, p<0.0001), and waist circumference (Δ= -1.20 cm, 95% CI= -2.36, -0.04, p=0.039). However, only body weight and BMI remained significant at 6 months. CONCLUSIONS: At 3 months, higher-frequency feedback produced larger improvements in overall diet quality as well as in body weight and waist circumference than lower-frequency feedback. However, only body weight and BMI remained significant at 6 months. TRIAL REGISTRATION: This study is registered at www.clinicaltrials.gov NCT01530139.
RCT Entities:
INTRODUCTION: This study tested the hypothesis that providing personalized nutritional advice and feedback more frequently would promote larger, more appropriate, and sustained changes in dietary behavior as well as greater reduction in adiposity. STUDY DESIGN: A 6-month RCT (Food4Me) was conducted in seven European countries between 2012 and 2013. SETTING/PARTICIPANTS: A total of 1,125 participants were randomized to Lower- (n=562) or Higher- (n=563) Frequency Feedback groups. INTERVENTION: Participants in the Lower-Frequency group received personalized nutritional advice at baseline and at Months 3 and 6 of the intervention, whereas the Higher-Frequency group received personalized nutritional advice at baseline and at Months 1, 2, 3 and 6. MAIN OUTCOME MEASURES: The primary outcomes were change in dietary intake (at food and nutrient levels) and obesity-related traits (body weight, BMI, and waist circumference). Participants completed an online Food Frequency Questionnaire to estimate usual dietary intake at baseline and at Months 3 and 6 of the intervention. Overall diet quality was evaluated using the 2010 Healthy Eating Index. Obesity-related traits were self-measured and reported by participants via the Internet. Statistical analyses were performed during the first quarter of 2018. RESULTS: At 3 months, participants in the Lower- and Higher-Frequency Feedback groups showed improvements in Healthy Eating Index score; this improvement was larger in the Higher-Frequency group than the Lower-Frequency group (Δ=1.84 points, 95% CI=0.79, 2.89, p=0.0001). Similarly, there were greater improvements for the Higher- versus Lower-Frequency group for body weight (Δ= -0.73 kg, 95% CI= -1.07, -0.38, p<0.0001), BMI (Δ= -0.24 kg/m2, 95% CI= -0.36, -0.13, p<0.0001), and waist circumference (Δ= -1.20 cm, 95% CI= -2.36, -0.04, p=0.039). However, only body weight and BMI remained significant at 6 months. CONCLUSIONS: At 3 months, higher-frequency feedback produced larger improvements in overall diet quality as well as in body weight and waist circumference than lower-frequency feedback. However, only body weight and BMI remained significant at 6 months. TRIAL REGISTRATION: This study is registered at www.clinicaltrials.gov NCT01530139.
Authors: Rachael Jinnette; Ai Narita; Byron Manning; Sarah A McNaughton; John C Mathers; Katherine M Livingstone Journal: Adv Nutr Date: 2021-06-01 Impact factor: 8.701
Authors: Anne N Thorndike; Jessica L McCurley; Emily D Gelsomin; Emma Anderson; Yuchiao Chang; Bianca Porneala; Charles Johnson; Eric B Rimm; Douglas E Levy Journal: JAMA Netw Open Date: 2021-06-01
Authors: 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 Journal: Int J Behav Nutr Phys Act Date: 2021-06-07 Impact factor: 6.457
Authors: Carmen Piernas; Paul Aveyard; Charlotte Lee; Melina Tsiountsioura; Michaela Noreik; Nerys M Astbury; Jason Oke; Claire Madigan; Susan A Jebb Journal: PLoS Med Date: 2020-11-05 Impact factor: 11.069